Tuesday, January 19, 2010

Weekend Update: Cooking with Leftovers

My work schedule has heavily increased around this time of year, which means its been difficult for me to cook.

The fridge is full of various jars and leftovers from recent projects, and I haven't been quite sure what to make. Add this to my continued attempts to eat local, sustainably grown food during mid-winter, and cooking can be a bit confusing these days.

So what have I been making?

On Sunday I peeked into the fridge and found the remains of a jar of canned tomatoes left over from the CSA this summer. Plus basil left over from the recent Pho project and a few local eggs from Mill Valley.

So I decided to poach the eggs with the tomatoes, basil, and some onions that have stored really well in the fridge since the CSA last summer. Served up with some slices of homemade sourdough bread.. yum!

During the week my breakfast have been much simpler. This apple bread has been a delicious way to use up apples from the November Foodmakers cider making adventure. I'll include the recipe below. It's also a great food to grab when I'm in a rush in the morning, and I can eat it for breakfast almost the whole week.

The rest of the sourdough was getting a little stale. So I sliced it, tossed it with olive oil, salt, and cracked black pepper, and turned the stale bread into a delicious snack.

The apple quick bread is pictured next to the croutons:

The last leftover item that I used up was the cilantro left over from the pho. Although this item isn't exactly a sustainable, it was a treat.

And to make sure the cilantro didn't go to waste, I ground up the leaves and mixed them with rice vinegar and onion so that they don't decompose as quickly.



I guess the answer to how I've been eating winter food that's grown without pesticides & using a lot of energy: lots of baking with King Arthur Flour, home-canned apples and pickles, local dairy and eggs, and the occasional treating myself with grocery store food.

I eat dry and canned beans too, but those aren't as local as I would like. I do have some black-eyed peas from the Remington Garden, so I should probably cook those soon.

Plus if I need a hit of greens, I've been buying green juice from OK Natural, and just tonight I bought a huge bag of kale.

I almost bought organic salad greens until I realized that they come from Mexico, so I wandered around the produce section until I realized that kale is grown as close as South Carolina.

How are you eating sustainably this winter?

Applesauce Cake

1/4 local butter (oil to make it vegan)
1/2 c honey
1 tsp vanilla
1 c applesauce
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp spices (cinnamon, cloves, ginger)
raisins or nuts if you like

Beat oil, honey, vanilla. Stir in applesauce, fruit nuts. Stir into dry ingredients. Bake 30 minutes on 350 degrees.
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