California Eatin'

Post Holiday Lack of Inspiration: Hello Blue Apron!

Uncategorized | November 30, 2015 | By

Blue apron noodlesA few months ago, my guy and I were lucky enough to be sent a trial of Blue Apron.  A medium sized cardboard box showed up at our door and inside was a bag of insulated bubbles, with giant ice packs-think mini refrigerator-holding all our goodies.  Burried within were beautifully chilled vegetables, fruits, herbs, meat and little brown paper bags of condiments labeled with the names of the recipes.  The boxes are delivered weekly, and include three dinner recipes a bit about an ingredient/farm and everything you need except olive oil, salt and pepper.  You can opt in and out of weeks for delivery-online, the boxes come for two or four people and the recipes are fabulous and we loved it.  Cost is about $10 a meal, calories are under 800 and cooking with prep time is less than 40 minutes.  For those of you who occasionally lack inspiration for the weeknight meal but are a stickler about cooking at home with quality ingredients-this may be an option for you.  

My favorite dish this week:  Carmalized Leek & Barley Miso Ramen (see pic)- I cannot say enough about the sweet savory combo here-the fact that it was vegetarian-and included a new take on hello Delicata squash-loved it!

Pros:

Cooking at home-always healthier than eating out!

My guy and I cook these together-we are more efficient that way-and oh ya and we get to hang out!

Wishes:

Be more transparent about where produce and meats are coming from

Give us info on the food miles vs. what we are saving in packaging/food waste at the grocery store

Note:  Some ingredients are sourced locally:   Greens from Gilroy, CA , Pasta from Santa Cruz Pasta Factory, Santa Cruz, CA, Citrus grown in the San Joaquin Valley, CA, Peppers from Guinda, CA, Ghee from San Francisco, CA…

Soup Day: White Bean Kale & Sausage Soup with Butternut Squash

Uncategorized | November 16, 2015 | By

sausage white bean soup

It is raining today! In California that is always a good thing and it means we are having soup for dinner.  In our home we try to honor Sunday dinners but that doesn’t always mean they are fancy or involved.  They are usually cooked together with my guy or my little nephew and shared with family. 

Today will be no different and calls for something warming and hearty.  We are all suffering from a pretty nasty cold bug and have spent our days sipping hot beverages and laying low.  So I need a no fuss dinner.  I have smoked bratwurst in the freezer and canned white beans and lots of veggies so white bean and sausage soup it is. 

The orange vegetables, peppers, tomatoes and kale add a power packed punch of vitamins A and C and will support our bodies in their fight.  Served with some toasty warm sourdough bread this one is a hit!

White Bean Kale & Sausage Soup with Butternut Squash
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Ingredients
  1. 4 smoked sausages in casings (bratwurst, kielbasa...)
  2. 1 yellow sweet onion, diced
  3. 1 cup butternut squash, 1/2" cubed
  4. 5 medium carrots, 1/2" chopped
  5. 1 small bell pepper, diced
  6. 1/2 poblano pepper, diced
  7. 2 garlic cloves, minced
  8. 1 teaspoon smoked paprika
  9. 1 teaspoon ground cumin
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon dried basil
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon fresh ground pepper
  14. 1 15oz can fire roasted diced tomatoes
  15. 1 1/2 cups water
  16. 1 qt low sodium chicken broth
  17. 2 cans low sodium great northern white beans, drained and rinsed
  18. 2 cups kale, leaves only torn into small pieces
Toppings (optional)
  1. Shredded Parmesan
  2. Cilantro
Instructions
  1. In a large soup pot or Dutch oven heat 2 teaspoons olive oil over medium heat. Slice sausage into 3/8" slices. Add in a single layer of sausage and brown on one side. Sauté for 1 minute longer and then remove to a paper towel lined plate. Brown remaining sausage and set aside. Add onion to the soup pot with sausage drippings and sauté over medium heat until translucent. Add in both peppers, squash and carrots and sauté for 5 more minutes. Meanwhile mix together spices, herbs, salt and pepper in a small saucer. To soup pot add in garlic and spice mixture and sauté for 1 more minute. Stir in canned tomatoes and water and deglaze the bits off the bottom of the pot with a wooden spoon. Once all the bits are removed add in 3/4 of the box of chicken stock and stir. Add in drained and rinsed white beans and cooked sausage. Stir and partly cover with lid over medium heat until simmering. Reduce to low and simmer on very low for an hour or more. Right before serving add in kale and let softened for 2 minutes. Taste for salt and pepper and adjust as needed. Enjoy!
Notes
  1. Serve with warm whole wheat or sourdough bread.
California Eatin' http://californiaeatin.com/

 

Hello world!

Uncategorized | October 19, 2015 | By

Ready or not here I come.  Still busy eating and learning how to work my camera.  See you soon!

Sydney