One of the most marvelous things about Southern California is its year-round growing season.  It’s hard to have too much hate for a place that can provide you with citrus in December – and from your neighbor’s tree, no less.  After my first year here, I decided to take advantage of the bounty by joining a CSA.

If you’re not familiar with CSA’s (although I’m sure you are), the acronym stands for Community Supported Agriculture.  I buy half a share in Morning Song Farm, a local farm, and in return I get a box of fruits, veggies, herbs and nuts every other week.  I love knowing that what I’m eating is grown locally, organically and is in season.  It takes the stress of trying to buy sustainable produce off my shoulders and I feel great supporting the farm.

When I first began the CSA program, I did not cook that much.  Honestly, I still don’t cook half as much as I’d like, but a fridge full of fresh produce has spurred me to cook more.  I had been quite bad about having leftover veggies, though, and that has inspired me to take a look at the produce I use the least and share some of the recipes for how to use them with you.

This week my project is kale.  Kale is such a neat green.  It’s not exotic by any stretch, but I never grew up using it.  It does grow year-round, so if you’re in a colder climate you still can have kale coming up, even if there’s snow on the ground.  As such, I get it in my basket almost every week and almost every week I end up wasting half of it.

I’ve cut up bits and pieces to add to eggs, pastas, salads and soups, but I can never use it all so this week I decided to search for a dish where kale was featured so I could reliably use up my portion whenever I receive it.  After a bit of searching, I found a some super simple recipes for kale chips.  I wasn’t quite sure about how much I’d like them, but figured giving it a try would be better than wasting the plant.

Turns out, they’re great.  The first batch wasn’t perfect, but definitely enjoyable. I only used about half the bunch of kale since that’s all that would fit on the baking sheet pre-cooking.  It was positively overflowing.  I didn’t take into account the fact that the kale would shrink so much and used a bit more olive oil and salt than I should have.  Some of the chips were wilty and all of them were too salty.  Still, I couldn’t stop eating them!

Here’s my version (which is really close to everyone else’s version) of the recipe:

Preheat the oven to 350.
Drizzle a bit of olive oil (not too much!) on a baking sheet.
Take your kale and rip the leaves into tortilla chip-sized pieces, discarding the stalk, and add that to the baking sheet.
Sprinkle some salt over the kale.
Mix the salt, kale, and olive oil together on the sheet so the kale is coated.
Bake for about 15 minutes.

And that’s it!  The resulting product does not look beautiful, but the texture and saltiness make a great substitute for unhealthy potato chips.  I ate about half the batch the first night and brought the rest to work, though it tastes better right out of the oven.  Besides, I probably ate more kale in those two days than I had in months.

Stay tuned for more adventures in CSA cooking.  I’ll be looking at dandelion green recipes next time.

CSA programs are all over.  If you’re interested, visit www.localharvest.org to see if there is a farm near you.

One of my absolute favorite things about the holidays is cookies. Ironically, I don’t really care for all that many cookies – gingerbread and chocolate chip are really the only ones I can’t do without (and are the ones I’m making this holiday), but a sugar cookie, peanut butter crisscross, or chocolate crinkle have been known to be dunked into my hot chocolate on occasion. My mom has a tasty recipe for date pinwheels (which I’ve yet to snag), but that small list contains probably the only cookies I’d ever want. I often flip through cookie cookbooks, wondering at the tasty variety within, but always put them down. I know that honestly, I’ll probably never want to make any others – every time I bite into a snickerdoodle, I always think gee, I could be eating a sugar cookie.

There are other confections synonymous to the holidays that I enjoy, but I’ve got to tell you, I’m more than happy to pay someone else to make peanut brittle, popcorn balls, buckeyes, & pumpkin roll. My mom makes the best nut roll, which I suppose I’ll need to learn to make one of these days (I just don’t have much patience for anything that needs time to rise), but this Christmas, I’m only making two cookies & one trifle. For gingerbread, I use Martha Stewart’s Gingerbead People recipe – they come out just perfect; chewy & soft. I skip the icing & just add a few mini chocolate chips for eyes & buttons, & toss some sugar on them before they bake. I always make a least a few batches of my chocolate chip cookies, to my fiance’s & father’s delight.

One thing I’ve noticed while baking this year is that although I love doing it, & your own cookies always taste better than anyone else’s, baking is really rather expensive! Beyond the pantry basics like flour, sugar, eggs, & vanilla, once you pick up the walnuts, chocolate chips, ginger, & molasses, just making two kinds of cookies easily makes them at least $10 each to make. Now, both recipes make quite a lot, but still – no wonder bakeries charge so much for a dozen cookies!

I’ve been thinking about the baking for a little while now, especially the timeline. I was on vacation last week, so I could’ve easily spent a day or two flour-covered in the kitchen. But if I did that, the cookies would already be a week old (or older) by the time Christmas rolled around, & I don’t know about you, but I’d rather not eat stale cookies whilst digging into my stocking. I decided that I’d wait until this week to make them, & so this morning I mixed up two batches of gingerbread dough to chill while at work. Now, I swear I’ve been picking up extra stuff at the store for at least the last month – more flour, an extra bag of sugar (just in case!), chocolate chips, brown sugar, etc. I took stock of what I had, & what I needed, & I was certain I had everything.

Then I was short a 1/4 cup of molasses, & had to run to the store – because checking the “quick substitutions” chart in the back of my Better Homes & Gardens cookbook said that a swap for molasses was honey, and yep… I’m out of honey, too. (Go ahead, Mom. You can laugh. Just don’t forget to pick me up some honey before I see you on Thursday!)

So I’m back from the store, having picked up the cream cheese I also forgot I needed for the recipe below, & I’m down to the last step – adding flour. Someday, I’d like a shiny KitchenAid mixer. One that can handle two batches of gingerbread goup turning into dough with the addition of the final cup of flour. As any recent college graduate of the 21st century can tell you, there’s a lot of debt – & so a shiny KitchenAid mixer is as out of the question as a new car. I had (note the past tense) a cheap $20 hand mixer.

It gave out during when I added the final cup of flour. Six cups proved to be its kryptonite, & it could mix no more. Thankfully, I possess reasonably okay upper body strength & was able to stir the rest of it by hand with a wooden spoon, but still. The chocolate chip cookies ought to be interesting to make by hand! Luckily though, I did discover that one can whip cream with a blender, & so was spared a half hour of whisking.

This year I’ll also be making the No Ordinary Trifle originally from Wet Noodle Posse for our department party. It’s pretty simple to make, & always recieves rave reviews. I’ve often heard that every girl needs a trademark dessert, & I think this one might be mine. You’ll need several bowls, but it’s totally worth the clean-up. Here’s the recipe with my alterations:

What you’ll need:
» Trifle dish or other clear glass bowl, although any bowl will do (I use a small clear punch bowl!)
» ~1lb sliced strawberries, fresh or frozen
» 1lb cream cheese, softened
» 1/2 cup sugar
» 1/3 cup orange juice
» 3 cups whipping cream
» 1 boxed pound cake (although I suppose you could make this from scratch if you’d like!)
» 1 bag chocolate chips (I use dark chocolate), grated into tiny bits (using a blender or food processor, or by hand!)

How to do it:
01) Bake the pound cake according to package instructions. With the bowl that I use to serve mine in, I just bake it in a medium round casserole. Works perfectly!
02) While cake is cooling, make your whipping cream. You can whip it up with a mixer, a blender, a food processor, or by hand!
03) Combine the softened cream cheese with the sugar. Fold into whipped cream.
04) If you have any juice from the thawing strawberries, toss it with the orange juice.
05) Once the cake is cool, slice it three times, or into smaller chunks for three layers.
06) Layer the trifle, beginning with a layer of pound cake. Sprinkle the orange juice on top (it’ll soak into the pound cake), then strawberries (push some against the edges for a pretty look), chocolate, & whipped cream. Keep going as you’d like, but make the top three layers pound cake, whipped cream, & then chocolate. Have fun with it!

So, what are you making? Any family traditions you must make? New recipes you’re going to try out? Tell me all about it?

Doesn’t that look tasty? Every time I bring it for lunch, people comment how good it looks & smells. It’s healthy too, which is something many of us strive for – much better for you than those packaged frozen “healthy” meals chock full of preservatives & god knows what else!

I used udon noodles the first time that I had picked up at World Market, & then soba noodles I found at our Giant Eagle – they’re done in four minutes, & absolutely wonderful! Why do we westerners come up with everything so much more complicated – pasta that takes 10+ minutes to cook. How silly!

What you’ll need:
» Soba or udon noodles
» Grilled chicken breast. This is completely optional, but I always recommend adding a protein to every meal. I grilled mine on my George Foreman grill! :)
» Your choice of steamed vegetables. You can get a good quality frozen “stir-fry” or “asian vegetables” mix from the grocery store like I’ve done here, especially as we’re headed into winter, or chop up your own veggies. I suggest ones like green beans, asparagus, peppers, snow pea pods, carrots, broccoli, mushrooms – the more colors, the better!
» Your choice of sauce – soy, teriyaki, or something similar. Here, I used Trader Joe’s “Soyaki” sauce – I’m not sure what makes it so special, but it’s really tasty!

How to do it:
01 If you haven’t done so already, grill a bit of chicken. I think I used one or two boneless, skinless chicken breast tenderloins for one serving. They come in a big bag & are relatively inexpensive, so I use them for almost all our meals.

02 Cook desired amount of noodles according to package directions.

03 Steam your veggies. You can do this with any pot – just place your veggies inside, add a bit of water (maybe 1/4 cup), cover with something (I use a plate most of the times, as most of my hand-me-down pots have no lids), leaving a small opening. Takes about five minutes, or until you can just pop a fork into your broccoli or carrots.

04 Put chicken & vegetables on top of noodles; drizzle some sauce on top. I also added a few flax seeds to mine for another texture (which is what you’re seeing the picture) but that’s optional! Enjoy!

I was certain I’d already shared this recipe, but I can’t find it anywhere – so I guess I haven’t! “PB & G” stands for peanut butter, banana, & granola – which are the basic ingredients of this absolutely delicious breakfast wrap. I do wish I could say that this was my original idea, but alas, that honor belongs to the Wexner Center Cafe @ Ohio State, where I spent many an undergraduate morning. I was happy to purchase these while they were being offered, but when the menu changed, I set about re-creating & am happy to say that I did it!

I do love these, but I thought they were another item I’d have to bid adieu to as I let go of dairy products. Then, a few weeks ago, I realized that in their very small dairy alternatives section, they offer soy yogurt! I’ve had one the past two days, & now that I know it’s an option, I’m sure to have many more in future. These are healthy & hearty, & will definitely keep you going until lunchtime.

What you’ll need:
1 wheat wrap
handful or so of granola (any kind will do, but I suggest one that’s pretty basic)
honey
about 2 tablespoons peanut butter (switch to the natural stuff, if you haven’t already)
about 2 tablespoons plain or vanilla yogurt
1/2 banana, sliced

How to do it:
01 Spread peanut butter down middle of wrap
02 Add the yogurt
03 Lay thin banana slices on top of these layers
04 Drizzle honey on top – in addition to being yummy, it creates a bit of glue for the granola!

» So far, this is what it will look like…

05 Sprinkle granola on top

06 Fold over one end, then roll it all up! If you trouble keeping it closed, dab a bit of honey on the overlap – that should keep it closed.
07 Eat immediately, or wrap in a bit of foil or easy transport.

You may have to experiment a bit with amounts in order to get the flavors just right. Just as some people prefer more jelly than others in their peanut butter & jelly, so too do some prefer more or less yogurt, peanut butter, etc. If you’re craving this, & are sadly out of bananas, you can go ahead & make it – it’s quite tasty that way, as well.

So, we’re hardcore into tomato season – they’re piling up on kitchen counters, break room tables, & your doorstep, thanks to midnight tomato drop-offs from your neighbors who are desperate to rid themselves of TMT syndrome – too many tomatoes.

There’s nothing like a real, honest-to-goodness perfectly ripe tomato. Such amazing flavor shames nearly every other salad ingredient, but the truth is, you can only eat so many slices covered in balsamic vinegar & basil. I’m not one to indulge in the insanity that is creating homemade canned tomato sauce (any child who’s been conned into cranking the tomato juicer-machine-thing knows EXACTLY what I’m talking about), but fresh tomato sauce is an indulgence I’m happy to dip into. All you need are a few ingredients & of course, a bunch of tomatoes!

Easy Tomato Sauce
What you’ll need:
tomatoes (the number is completely up to you, although I’d suggest 2-3 per person you’ll be serving)
balsamic vinegar
fresh herbs and/or Italian dressing (dried herbs will work in a pinch)
cookie sheet
parchment or aluminum foil

How to do it:
01 Pre-heat your oven to about 400°
02 Cover your cookie sheet in foil or parchment; your choice
03 Slice tomatoes in half; place on cookie sheet with seeds facing up
04 Poke herbs (rosemary, cilantro, sage, tarragon – you get the idea) into flesh of tomato (that sounds so gory!) – if you’re using dried herbs, just sprinkle them on
05 If desired, drizzle a bit (maybe one swipe per tomato half) of Italian dressing on top
06 Generously fill (it’ll splash over; perfectly okay!) & coat the tomatoes with balsamic vinegar
07 Bake for about 20 minutes, or until the skins are nice & tender – they should fall apart when pierced with a fork
08 When it’s done, pour everything into a pot. Mix it up!
09 Serve over pasta of your choice! Mix in a bit of mozzarella & fresh basil for a real treat. Enjoy!

PS: I picked up 2 new cookbooks over the weekend – once I get into playing, I’ll be sure to share my favorites & how I’ve modified them! :)

I suppose, technically, that these are “Yam Fries,” but that has a bit of an odd ring to it. Anyways, yay! Sweet potato fries! These are yummy, they’re healthy, & they’re really, really easy. They show up on some restaurant menus as a specialty, & I’ve really no idea why. You should make them tonight!

What you’ll need:
2-3 yams (I usually figure about one per person, so feel free to adjust as needed!)
seasoned salt (although a bit of regular salt will do if it’s all you have)
cinnamon
canola or olive oil

How to do it:
01 Peel the yams & then chop into fries of desired thickness. You’ll need a reasonably large knife to do this – yams can be a bit tough to cut.
02 Place into a large bowl; toss with olive oil. Make sure there’s a bit on every fry.
03 Toss fries with seasoned salt & cinnamon; perhaps two teaspoons of each.
04 Cover a cookie sheet with foil. Evenly spread fries on sheet; toss a bit more cinnamon on top.
05 Bake at 400° for about 30 minutes, or until desired crispiness. 2-3 times during the baking process, flip fries so they bake evenly.

» Be sure to stick around while they bake – they can burn pretty easily. Don’t panic if you see brown bits on your fries; it doesn’t mean they’re burnt. You’ll know the difference between those & actual burnt pieces – those are an obvious black. Adjust times & temperature as needed.

I usually eat mine as is, but many eat them with various sauces. I think the best one I’ve ever had was a caramel dip – you could pick up the apple caramel dip from the store, or try the one featured at Simply Recipes. Enjoy! :)