Category Archives: Snacks

Watermelon Salsa

Hi fellow food bloggers, I know you are still out there!  Well, when I saw the melon in Matt’s haul this week. I remembered a recipe I found, but had never tried. I originally copied  the recipe  because it said that while it is good with tortilla chips, it is  also a  good topping  on fish.  It is called “Watermelon Fire and Ice Salsa.” From allrecipes.com.  I was  able to use Matt’s green peppers and a jalapeno in this recipe along with the watermelon. Very simple , but really refreshing and delicious.  Would really have  hit the spot on a hot summer day. 

Recipe: 3 c chopped watermelon, I drained them after chopping, 1/2 c chopped green bell pepper, 2 tbsp lime juice, 1 tbsp chopped green onions, 1 tbsp chopped jalapeno pepper, 2 tbsp fresh cilantro (I don’t like this, tastes like soap to me, so I used parsley) & 1/2 tsp garlic salt. Combine everything in a large bowl and chill.

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Flavor Sensation

We managed to snag some jam from Kim. (I have this secret little fantasy that if anyone complains about not getting jam, Kim will turn into the Jam Nazi and refuse to part with any. “No jam for you! One year!”)

Forgive me, I digress.

Anyway, I snagged some glorious jam yesterday and cracked it open this morning. I had no crackers, but who needs crackers when you can smear Kim’s mixed berry jam on a slice of good Havarti cheese? Glorious, indeed!

Why are you still reading this?!?! Go put some of Kim’s jam on a slice of Havarti. You will thank me.

What’s that you say? No jam? That’s very sad. I would have taken a picture for you, but it is all gone…

This week’s haul and resulting deliciousness

Up here in the big city, our pick-up day is Thursday. Here’s what we got:

Spinach, peas, zucchini, lettuce, cucumber (which Alycia took), kohlrabi, Swiss chard, radishes, stevia, oregano, basil, and lemon basil.

I was a busy bee today. I went to the West Side Market to supplement our CSA produce and then came home and started cooking!

First I made a pasta dish with the Swiss chard, olives, chicken, and feta cheese, tossed in olive oil.

Then, I tried my hand at roasted vegetable salsa, using a recipe in a recent issue of Everyday Foods.

It turned out pretty good for my first try, although it is very spicy with three jalapenos. Chris loves it (I know this because that bowl was a lot more full when I first made it!)

For dinner, we had corn and sausages from the market, spinach from the CSA, and kohlrabi cakes I made from a recipe in The New Basics Cookbook. I had to halve the recipe since I only had two kohlrabi bulbs and I didn’t have any scallions, but it turned out fantastic! Sort of a cross between a hash brown and an egg roll.

Kohlrabi Cakes

4 kohlrabi bulbs
1/4 c. chopped scallions
2 eggs, lightly beaten
2 tbsp dried bread crumbs
1 tsp salt
1/2 tsp ground ginger
1/4 tsp dried red pepper flakes, crushed
Freshly ground black pepper, to taste
1/4 c. olive oil

1. Peel and shred the kohlrabi bulbs. Squeeze out any excess moisture.
2. Combine all ingredients EXCEPT the olive oil in a mixing bowl. Stir until well blended.
3. Heat the oil in a large skillet, and drop the mixture into it by large spoonfuls. Saute the cakes until golden, 3 to 4 minutes on each side. Drain on paper towels.

Here’s the finished meal, complete with some Great Lakes!

Drinking in Scotland

Scotland’s national drink is Whisky. There is no “e” in scotch whisky. Whisky can be had as a single malt, meaning it comes from only one distillery; or as a blend, which consists of many single malts and grain whiskys to create a signature flavor.

There are only 3 ingredients in whisky: Water, barley, and yeast. Yet each single malt tastes SO different. There are many factors which include the water source, the barley and how it is dried, the shape of the still, etc. etc. etc. Elyse and I just had fun trying as many as we could!

We did manage to go on a distillery tour while on the Isle of Skye. The smell of a distillery is like nothing else I have ever experienced. It’s a combination of bread factory (the fermenting mash) and ethanol. They really need to bottle this smell.

We also visited a whisky shop while in Edinburgh. The Cadenhead whisky shop was unique in that they will bottle whisky for you straight from the cask! No extra coloring or filtering. Needless to say we got a bottle and sampled a few casks to make sure it was the right one (and got buzzed in the process).

The bounty from the trip:

Scotland’s other national drink is a soda called Irn Bru. It outsells Coke! It’s very orange in color but doesn’t taste orangey. It’s vaguely fruity with a little vanilla and gum inserted. It also has a bit of quinine.

And a few more favorites:

Eating our way through Scotland

Elyse and I recently got back from a 10 day journey through Scotland. We ate. A lot.

One of the first things we noticed about Scottish food is that it tends to be a little on the heavy side. Take the traditional Scottish breakfast (which we had at the B&Bs we stayed at):
1. Your choice of cereal to start (corn flakes, frosted flakes, or bran stuff that looked like it would cause a colon blow)
2. Bacon, which was actually thick cut salty ham with a good helping of fat.
3. Sausage.
4. Scrambled or fried egg.
5. Haggis (didn’t try it).
6. Black or white pudding (tasted like meaty polenta).
7. Grilled mushrooms and tomatoes.

Scots like their tea time. We would usually get a tea and cake around 11 or 11:30am. Good times.

We tended to get lunch at a supermarket or convenience store. There was always a wide selection of pre-made (and pre-sliced!) sandwiches. We would also select a weird flavored bag of crisps (smokey bacon anyone?) and an exotic beverage.

One bad thing about Scotland was that fresh produce was hard to find and when it was found it was not too great.

High tea happens at 4pm. Time for another cake! Or scone.

Traditional pub dinner favorites tended to be fish and chips and the like. Elyse’s favorite was the steak and ale pie. It was essentially pot roast with a cap of puff pastry. Interestingly peas were usually the side dish.

Fish and Chips:

Steak and ale Pie:

Now we didn’t just have pub food. We did have one really fancy dinner (on our one year anniversary) at the Witchery.

Salad:

Salmon:

Three little pigs (pork three ways)