Posted on May 21, 2014 by ryan la chica
Eggs in a Cup
A carton of fresh eggs doesn’t last long at our house. Our two person share family plows right through the dozen each week. Eggs are by far our favorite protein for all meals. Here’s what we did with our most recent dozen from the CSA (our veg and fruit shares haven’t started up yet).
1. Eggs on a half shell
Soft boiled eggs are the best, especially for dinner. For perfect soft boiled eggs, boil the water, add some vinegar, and drop the eggs in for about 7 minutes. After, drop the eggs into cold water.
Soft Boiled Eggs
For this meal, we put the soft boiled eggs over brown rice with soy sauce, and ate with a salad and some fresh asparagus cooked on high temp. Delicious. Continue reading
Filed under: Member Diary, Yellow Bell Egg Share | Tagged: asian cooking, eat local, Egg, pasta, rice, Savory Ideas | Leave a comment »
Posted on November 13, 2013 by ryan la chica
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
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).
Filed under: MimoMex Farm Shares, Recipes | Tagged: asian cooking, carrot, hot pot, japanese dishes, mizuna, Savory Ideas, soup, Tiny Kitchen BK | Leave a comment »
Posted on October 7, 2013 by ryan la chica
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.
Filed under: Greig Farm Berry Share, Member Diary, MimoMex Farm Shares, Recipes | Tagged: asian cooking, bell pepper, carrot, corn, Egg, lettuce, parsley, radish, Savory Ideas, zucchini | Leave a comment »
Posted on September 9, 2013 by ryan la chica
Check out Nicole’s write up for Eggplant in Miso Sauce over at her fabulously delicious blog, Tiny Kitchen BK
Filed under: MimoMex Farm Shares, Recipes | Tagged: asian cooking, eggplant, Savory Ideas | Leave a comment »
Posted on September 7, 2013 by ryan la chica
NIcole shares another gem of a recipe with us! Lu’s Tomato Soup at Tiny Kitchen BK
(PS – Great idea for those of us in the oh-so-ahhhhhhhmazing Northwind Farm Meat Share!!)
Filed under: MimoMex Farm Shares, Northwind Farm Meat Share, Recipes | Tagged: asian cooking, Beef Bones, cilantro, Savory Ideas, soup, tomato | Leave a comment »