Yesterday was crazy, and exhausting. I just couldn’t wake up in the morning, and was so tired I was nauseas, so my lunch was cherry ice cream. Eep. Then Wolfie wouldn’t go down for a nap, so I figured might as well take a nap with him. 3 HOURS LATER I woke up! Wolfie stayed down for another 20 min. It was not expected at all. I had to dash out the door to get a vegan pizza slice and a cupcake because we were off to a birthday party. So by the time I got home I didn’t have the brain power to think. We just had some jarred tomato sauce, spaghetti and frozen “meatballs” from Aldi’s. I didn’t even think about blogging since I didn’t eat any food from the CSA, though looking back I could of made a fun post of CSA must have products. I guess next time right?
ANYWAYS…… what did I eat? Well I did take a LIIIIIITTLE bit of leftover stew from last week and made a burrito wrap with white rice and soy chorizo from Trader Joe’s it was much tastier than I was expecting. I do have to say you guys will most likely see tons and tons of wraps on the blog, because it is the main way I reuse leftovers. And if I can’t use the leftovers fast enough, they get wrapped up and frozen.
Naturally a great way to use up produce is pickling. That way it can stay in the fridge for awhile until you are ready to use them. I always pickle hot peppers from the CSA. It is pretty quick and easy, and is great because I hate buying ONE jalapeño at the super market for fifty cents. These pickled snap peas are being tucked into Jon’s lunch tomorrow. Our CSA had such a great year for peas BECAUSE of all the rain, so much that I think they have a pick what you can on the board. So I might of went a little nuts.
Next to the peas is salsa verde I made last week. I try not to make it since it involves roasting tomatillos, but I just couldn’t help myself this year. It was really rewarding to use poblano peppers from the farm as well. I haven’t decided but I am sure I will be making a wrap for Jon tomorrow as well.
The big dinner was an African peanut stew with eggplant, okra, tomatoes, and the stir-fry greens. The dish is from Chad and is called Daraba. I used this recipe and I wasn’t too impressed. The recipe was super simple, but I think that was it’s downfall. I think there were a few steps I could of added that would of given a lot more flavor. And I would of liked to add more spices to it as well. But it used up a lot of vegetables so that was at least good.
I’ve been itching to bake but it hasn’t happened yet. I am a little nervous, but I guess soon I should bite the bullet. Though I am not sure if I will be baking with any of the produce. So we will see what tomorrow brings.
jacquie
Isn’t it a drag when you are so tired that you feel nauseous? I hope you felt better after your nap. Where did you get the cherry ice cream? I’m hoping it was the store and that they have the same brand near me.
get some rest.
thanks.
Jennifer
I actually made the cherry ice cream myself. It was more like a mix of sorbet and ice cream. The recipe is fairly simple, though I have never weighed or measures how many cherries I used.
1 cup sugar
1 cup water
1-2 lb pitted cherries
2 tsp arrowroot starch (or cornstarch)
1 can coconut milk
1/3 cocoa powder (optional)
In a pot combine the sugar and water and heat until boiling and sugar is completely dissolved.
Add the cherries and cook for 5 minutes.
Take a little of the syrup and put in a small bowl and stir in the starch until completely dissolved. Add to the pot and cook for 3 more minutes.
Add the cherry syrup to a blender with the coconut milk and optional cocoa powder. Blend until smooth. Place in a container and chill for several hours. The colder it is, the better the ice cream.
Pretty much just add to the ice cream maker and follow the suggested run time that the ice cream maker suggests.
jacquie
that sounds great thanks. but alas i don’t have an ice cream maker I will just enjoy the thought of it.
Sarah
Oh no, I’m so sorry that you were so tired!! That stew looks so delicious, it’s too bad the flavor wasn’t there. Were you ale to doctor it up a little bit after the fact to make it more flavorful? Pickling is always something I wanted to do but just have never put in the effort to do it. I really should do it!
Jennifer
You should! If you are nervous you should try lacto-fermentation! It is pretty much just chucking veggies in a salty brine. No boiling, no nothing. I do some vinegar pickling from time to time though.
I oddly TRIED to make it more flavorful when cooking by tossing in the gochujang, but it totally got lost! I will probably add a lot of hot sauce to the leftovers XD
Susan
That is a shame about the stew not being too tasty. Sometimes simple works wonders, other times it just falls flat.
I love leftovers in wraps, it is such a great way to use them up!
Julie
I think I might need to try pickling some of the snow peas from my garden!