Last week I made Turkey and Napa Cabbage Soup. As if I didn’t have enough cabbage already…this week I got a Napa cabbage in my CSA box. Every time I make something with a cabbage, I get another one! Thank goodness this only happens for a few months in the winter-I should be well-stocked for sauerkraut until next winter at this rate! For those of you that have never seen a Napa cabbage, it’s not like your typical green or purple cabbage. This cabbage kind of looks like a romaine/cabbage hybrid. The leaves are long and narrow. I have seen recipes for Kimchi, which is some kind of Korean fermented napa cabbage, but I didn’t have the spices available to make it, so I found a recipe online for Pork and Napa Cabbage Soup. I don’t care much for ground pork, so I made mine with ground turkey. I also skipped the mushrooms. Luckily I already had everything on hand except for the ground turkey, which I picked up at the store a few days earlier.
Of course, the day I was planning to cook it, I had a lingering headache from the previous day. I decided I would just prep the veggies that night and then cook it the following day. I also decided I should open a bottle of wine. Next thing I know, BAM!! I’m cooking the soup lol! Sometimes you just need a little push to get things started and then you get into your groove.
The soup was delicious…I’ll be eating soup for days! At least that means I don’t have to cook for a few days…
So this happened Thursday…spiced butternut squash cookies!! I got a butternut squash in my CSA box this week and had no idea what I was going to do with it. I was getting a little behind on cooking veggies for suppers already so I decided to search for a recipe for something I could bake with the squash instead. When I came across this recipe for spiced butternut squash cookies in my google search, I decided it was worth a try. The recipe called for cooked mashed butternut squash…another recipe I was looking at said to peel and cube the squash and then boil for 20 minutes, so I had already done that part earlier in the week and froze it in one cup portions. (Side note: if you microwave the squash for a few minutes and then let it cool, it’s way easier to peel!) On Thursday evening, I mixed up the “dough” for the cookies. I was a little worried they wouldn’t turn out, as the dough was more like a thick muffin batter, but they turned out great! They’re kind of like muffin tops, actually. The dough spread out on the cookie sheet to double it’s size, which I was not expecting. Thankfully, I used three cookie sheets to make them, for a total of two dozen cookies. Half went in the freezer, which will hopefully still be as good later. The other half I am trying not to eat all in one sitting! I will definitely be saving this recipe to make again 🙂
I’m not liking a lot of meat lately. I don’t know why, I just don’t feel like cooking or eating chicken or beef anymore. Because of this, I have been searching for other meat and protein options for my meals. Enter canned salmon…more specifically, salmon cakes. On a night of googling, I came across a recipe for salmon cakes and thought it might be worth a try. I like frozen salmon fillets, so it shouldn’t be much different than that right? The recipe was simple-most of the ingredients I already had on hand, except for the canned salmon and bread crumbs, which I picked up on a grocery run last week. Finally on Tuesday, it was time to make the cakes. I love easy to make recipes on work nights, and this one fit the bill-dump everything in a bowl, mix, form into patties and fry in a pan. Within half an hour, I had six little salmon cakes ready to eat. I had made black radish and potato salad the other night and had some left over, so I ate a few salmon cakes with that and some pickled watermelon radish for my supper. The verdict: delicious! I will definitely save the recipe to make again 🙂
Ok, maybe not that many days of cabbage, but I’m beginning to feel like I might never see the end of it. I received a cabbage in my weekly CSA at least five times already since January…and I still have two cabbages in my fridge! I can’t keep up with all the cabbage! I don’t care much for cooked cabbage by itself, so my options are to make cabbage roll casserole, soup, or sauerkraut. Yesterday, I chose to make a new sauerkraut to accompany the other three jars of kraut in my fridge. If you think sauerkraut is only good on sausage, think again! I put that #@*% on everything! So far, I have made a regular sauerkraut, a brussels spout and cabbage kraut, and Fire Kraut.
Yesterday, I made Ginger Beet Kraut. I had a small purple cabbage in the fridge and half of a green one, so that’s what went into today’s kraut. I also had a few beets left from my CSA box a few weeks ago, so I got to use one of those as well. For anyone that’s never made sauerkraut, it’s SO easy! Cut up your ingredients, add some salt, mix it in with your hands, let it sit half an hour, put it in a jar, wait a few weeks and PRESTO-you have sauerkraut! The hardest part is waiting a few weeks to taste test it. Hopefully this batch tastes as good as the Fire Kraut!
I won’t lie, I love everything about food. I love to buy it, I love to cook it, I love to eat it, and I love to talk about it. I could lose and entire evening looking at recipes online. Nothing makes me happier than spending a few hours in the kitchen making something new to eat. Late one night a few weeks ago, while googling new recipes, a seed was planted in my mind to write a blog about my food adventures. Of course in my dreams I have a million followers reading and commenting on my posts…but even if I only have a few, it will still be fun to chronicle my kitchen woes and wonders and have something to look back at many years from now.
I lost my inspiration for awhile last year. I got busy with school, then busy with a new job, then busy with a different new job. I struggled to plan meals and make decisions on what to buy for groceries. Most of the time, I waited until I was too hungry to cook and ended up eating something from Tim Horton’s or Subway or worse–eating chips for supper! When you’re single and live on your own, you can eat whatever you want and call it a meal! In January, I decided it was time to get back on track and signed up for a CSA. A CSA, or Community Supported Agriculture, gives people access to fresh seasonal produce grown locally. I signed up for a fruit share and a vegetable share. Each week the farm delivers to a pickup location only five minutes from my house! I get a box of fruit and a box of veggies, which is often more than I can even eat in a week. Since they determine what will be in the shares each week, I don’t have to struggle with deciding what to get for groceries! It’s always an adventure-I’ve never tried so many new foods and ways of cooking things in my life, but I love it! All I have to do is find a recipe or cooking instructions online, pick a protein to make with it, and I’m done! I think it’s safe to say, I’ve found my inspiration back!