Nabemono – Japanese Hot Pot with Mizuna Greens & Carrots by Nicole of Tiny Kitchen BK

pic by Nicole Tanska

Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles

Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!

To make this soup, you’ll need:

  • 1/2 Medium Carrot, sliced in fourths
  • 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
  • 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
  • Enoki and/or shimeji mushroom, bottom cut off and separated
  • 1/2 cup sake
  • Kombu (Dried Kelp) to flavor
  • 1 Bunch Mizuna Greens

Directions:

In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.

When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).

Veggie Monster Member Diary from Oct 28th Share Week

Share pic by katerina barry This week we got butternut squash, potatoes, red onions, carrots, kale, mustard greens, cilantro, parsley, popping corn, apple and apple cider.  We have a Full Monty share; We eat mostly vegan and usually have no problem getting through our fruit and vegetables each week.  This is our 5th year in the CSA, so by now there are very few surprises.  We have our favorite recipes for each vegetable that we return to each year.
Image02_SquashChickpeaCurryWith butternut squash, we pretty much always make a butternut squash and chickpea curry from Madhur Jaffrey’s wonderful “World Vegetarian” cookbook. Continue reading

Sugar Ladies Member Diary for the Week of Oct 14th

Full Fridge pic by Beth ArnoldThe shared: Pears, Butternut squash, Acorn squash, Carrots, Parsnips, Parsley, and Greens Galore (Kale, lettuce, arugula, and other green things I don’t know the proper name for).

The sharers: We are three sweet female roommates (i.e., sugar ladies).

granola crisp pic by Beth ArnoldThere are two approaches to cooking.  The first is scientific, i.e., following a recipe. The other is improvisational, i.e., “winging it.” This week, we did a little of both. Continue reading

Caroline F Member Diary from Week #22 (Sept 23)

pic by caroline freedman

I had a crazy busy week and I was only able to cook two meals. So, I made an effort to use as much of my share– a MimoMex Vegetable Share & Greig Farm Berry Share —  as possible in both of the meals.

Cougar Member Diary Week #15

pic by george kottas

Here’s a picture of this week’s** pick up!  We have almost all of the shares, we are only missing the chicken share.  Included this week are:

  • Veggie share: cucumbers, potatoes, cabbage, red onions, radishes, corn, parsley, kale, zucchini, and garlic heads
  • Berry share: Blueberries and blackberries
  • Orchard share: three kinds of plums
  • Egg share (1 dozen)
  • Meat share: A chicken, chicken wings, filet steaks, and a choice of beef cut

(**This post is from Aug 5th share. Due to vacation & life craziness of blog editor it didnt get posted till now….)

pic by melissa duphiney

Continue reading

Breakfast Banh Mi w/ Japanese Style Scrambled Eggs by Nicole

pic by nicole tanska

Want to try something new for breakfast? Got some eggs to use? Check out this savory breakfast banh mi from nicole. Original post over at her blog, Tiny Kitchen BK Continue reading

Banh Mi Sandwich by Nicole

photo by nicole tanska

Another amazing recipe from Nicole. Check out her fab blog  and the original post (with more gorgeous pics) over at Tiny Kitchen BK Continue reading

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