Gunnabea Scorcher Week

That's Southern for 'It's going to be a hot week.'


SATURDAY: Brown Rice Stuffed Peppers, Turnip & Apple Salad

SUNDAY: Balsamic Beets, Sauted Greens & Tofu

MONDAY: Salads (other cooker!)

TUESDAY: Butternut Lasagna (I didn't make the soup last week because it was too hot. I really don't think it will be any cooler this week for lasagna, but lucky for that butternut, I LOVE this recipe. Seriously, one of my favorites)

WEDNESDAY: Wheatberry Salad, Salmon & Leek Quiche  

THURSDAY: Zucchini/Tomato Bake, Crash Hot Potatoes

FRIDAY: Homemade Personal Pizzas

and new blog to drool over: http://chubbyvegetarian.blogspot.com
best.name.ever.

MyPlate

The USDA unvieled a new guide to replace the food pyramid today: MyPlate

 

Here's a nice article from the Washington Post that helps outline what experts have to say about the new icon, launched this morning, by First Lady Michelle Obama. Personally, YJDKIY loves the simplicity and the fact that you can translate it to any size plate if you keep proportions, and a variety of specific foods fit in the categories.  Furthermore, it makes the dietary guidelines about something we are all familiar with, a dinner plate and FOOD, rather than scientific, hard to understand, unrelateable pyramids. I can't wait to tweet some photo examples of #MyPlate! 

Don't take my word for it though, here's a great argument on why this new icon has the same old problems. I agree with a few of those points, and as a mostly vege eater, I look for calcium and protein IN my fruits, vegetables, and grains. Is the separate protein and dairy really needed? Also, what about good fats like avocado and omega-3s?

And last, YJDKIY found this especially interesting. A graphic guide to the history of the food guidelines over the years, also from the Washington Post.

Kohlrabi Slaw

Ingredients:

1 medium-large kohlrabi, grated

1 small onion, grated

3 carrots, grated

EVOO

Mustard

White Vinegar

Pepper

Kosher Salt

Combine kohlrabi, carrot, onion

Combine remaining ingredients, shake, and pour over mix.

Tasty slaw with vege beanie weenies!

PS: I <3 the Morton's Kosher salt box!

Mouthwatering Monday

Local Bok Choy & Onions with Sesame Seeds over Soba

(click image to view whole)

Too Long!

It's been a few weeks since YJDKIY has been in town to raid the farmer's market.

Which is probably a good thing, because I have a problem. When I walk up to Correll Farm's booth, my eyes probably pop out of my head and I can't think straight.

I want to buy everything there. But, I settled for this $13 loot. I think that's pretty good for fresh local veggies.

Last year I wished for these and here they are! My inner Bugs is just chomping at the bit to, well, chomp on them!

Beets weren't on the menu, but how could I resist?

And last, these little patty pans are so adorable. I might have to go back on Wednesday for more!

Junebugs

YJDKIY's Green Kitchen is feeling very patriotic with these lovely white mums that appeared on the counter today. :) 

SATURDAY: Groupon Love in Dilworth and Speed Street Rowdiness
SUNDAY: Bok Choy with Roasted Cashews and Onions over Soba Noodles
MONDAY: Not dogs & beans, kohlrabi slaw, Potato sticks
TUESDAY: Butternut, Chard & White Bean Soup
WEDNESDAY: Salads with MSF (other cooker)
THURSDAY: Patty Pan Squash with Basil, Baked Fish
FRIDAY: Grilled Cheese & Broccoli Sandwich

Summer may not officially start until June 21, but by Memorial Day weekend here in the South, it definitely feels like summer. It wouldn't be complete without a little NastyCar! As they say, "Let Freedom Race!"

Sortof Satay

(not pictured: agave, and note, I didn't measure a single thing)

Go on and say it. I know you are thinking what in the samhill do those things make? It's ok. The truth is, I wasn't quite sure what they would make, but I was basing it on a recipe for easy satay, or thai style peanut sauce (if you look at that recipe, you'll note I took a few liberties with the ingredients!).

You see I had planned for polenta,

black beans,

and kale.

Then I added some tofu because I wanted to combine them into some sort of roasted goodness with a flavor similar to the ginger sauce at Laughing Seed. Except for that I hate ginger. It actually tasted almost just like the packaged or restaurant peanut sauces, if it wasn't a little odd in an of itself.

I baked the tofu and polenta for about 30 minutes on 350.

Then broiled for about 10 more minutes while the kale steamed.

Combined and topped with the sortof satay, because I am all about some recipe modifications lately!

It was pretty tasty, enough to eat for leftovers tomorrow, despite being a complete and total hodgepodge of ingredients. And overexposed to boot. Does anyone know why all my other photos look fine on the camera and in preview but look extra dark in blogger?

Tamale!

A few weeks ago, one of my favorite blogs, Peas and Thank You, featured this recipe. She warned us it was delish.

She wasn't kidding! I followed the recipe to a pea, T (what does that even mean, followed to a T), except for how I don't measure. And I didn't have applesauce, and we didn't use sour cream.

It was easy, came out well on the first try, didn't have to be baked in the oven very long, and both of the eaters wanted seconds. One asked for thirds! My one fail was not planning a green side. DOH...but I can't be blamed for lack of CSA or farmer's market materials in the fridge to remind me.

Sortof Ceviche

There's an interesting article on wiki about ceviche. You only have to get to the second sentence to figure out YJDKIY was going to makeover this dish for my own preferences (read: no way I'm eating or serving raw fish!).

Instead, I thawed some VIC BOGO shrimp.

Diced up some fresh ingredients.

Mixed in lime juice, garlic salt, pepper, and cilantro.

Boiled the shrimp for 3-5 minutes.

Gave it an ice bath (very important!) and then diced it up.

For the side, warm some whole wheat tortillas in the oven.

Served chilly and with avocado on a very warm May night. ¡Buen provecho!

Sunday Funnies

(sorry about the ad)

Return to Normal

Finally, a semi-normal menu planning week. Although this one lacks a CSA pickup AND Farmer's Market bounty, but hopefully benefits from an EarthFare pilgrimage.

SATURDAY: tbd
SUNDAY: Riot in the Pasture
MONDAY: Mama Pea's Tamale Pie
TUESDAY: Pasta Primavera
WEDNESDAY: Polenta with Black Beans & Kale
THURSDAY: Chickpea/Avocado/Cucumber/Tomato Salad and Grilled Chicken
FRIDAY: Curried Zuchini Soup, fruit salad & bread

A Much Better Wow!

Yesterday was ICBIUTET day. Today's round is much better: I Can't Believe I Eat That Now (ICBIETN)! Thing I love to eat that I never dreamed I would love!

Collards

Raw Peppers

Whole Grain Bread Crusts

Rosemary

Old Fashioned Oats (on dessert!)

Tempeh

Lentils

Brussels Sprouts

Nutritional Yeast

Radishes

Plain Yogurt

Foodie Games

As YJDKIY was perusing the eVic (translation local grocery store weekly circular in email format) for the week, I noticed that only one item made it into my basket that wasn't a fruit or vegetable. This prompted a round of a fun foodie game: I Can't Believe I Used to Eat That (ICBIUET!). Whether from college days years ago or only recently purged, here are a few of my especially gawky ones:

American Cheese (how fitting is it that we call the most processed gross cheese AMERICAN cheese?)

 

Instant Noodle Meals

 

EasyMac

Toaster Strudel...seriously!?

Pizza Rolls

CoffeeMate 

 Aunt Jemima

 

Microwave Popcorn

Pre-packaged Deli Meat (actually, any kind from the store)

  What things have you drawn the line on?