we got strawberries in our csa box again this week. chomp! i really wanted to find a new recipe to try and was superexcited to try out strawberry shortcake cookies. BUT after looking at the recipe more closely, it turns out that strawberry shortcake cookies are only good for 24 hours, and then they get gross. and as much as i would love to nom 24 cookies in 24 hours, i thought it might not be my best move. so i found this recipe instead.
1 1/2 cups fresh strawberries
1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, beaten
preheat oven to 350 degrees f.
slice strawberries. combine flour, sugar, cinnamon and baking soda in large bowl. mix well. blend oil and eggs into strawberries. add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. pour batter into bread pan.
bake for 45 to 50 minutes, or until tester inserted comes out clean. let cool before serving.
in recent months, i have discovered that i love quiche. it’s delicious, full of cheese and involves 45 minutes of me not having to do anything. perfect. thanks to my csa delivery today, i had plenty of spring onions and spinach. this is my first make-it-up-as-you-go quiche. it turned out great!
salt and pepper
2 spring onion
2 cups of spinach
6 ounces of cheese, shredded (i used norwegian goat cheese)
1/4 cup of heavy cream (you can also use half and half. i just happened to have heavy cream on hand)
2 tablespoons olive oil
1 prepared pie crust
preheat over to 375 degrees f.
slice the onions. heat olive oil in a pan over medium high heat. add onions, and cook until brown.
layer spinach and onions in a 9 inch uncooked pie crust. whisk together eggs, heavy cream, cheese, salt and pepper. pour over spinach and onions. make sure that the mixture gets underneath the spinach leaves.
bake for 35 to 45 minutes. let rest 10 minutes before serving.
i got some DELICIOUS looking strawberries in my csa box this week. it took all my self control not to eat them before i even got them home. i wanted to try something new with strawberries – specifically i wanted to bake with them. it took some searching around before i found the right recipe. i ended up combining two recipes from the food network – one for strawberry oatmeal bars and one for strawberry jam. making my own jam was actually pretty easy, so expect some future blogs about jams and canning.
1 3/4 sticks unsalted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, halved and hulled
2 small lemons
1 cup white sugar
preheat the oven to 350 degrees f. butter a 9-by-13-inch rectangular pan.
to make jam, combine the white sugar and lemon juice in a small saucepan. cook over very low heat for 10 minutes, until the sugar is dissolved. add the strawberries and continue to cook over very low heat for 20 minutes, until the mixture boils slowly. set aside.
mix together the butter, flour, oats, brown sugar, baking powder and salt. press half the oat mixture into the prepared pan. spread with the strawberry jam. sprinkle the other half of the oat mixture over the top and pat lightly. bake until light brown, about 30 to 40 minutes. let cool completely. then cut into squares.
hey! long time no blog! it’s csa season again, so i have NO excuse to not start blogging again. the first delivery of the year was great! my box included strawberries, spinach, arugula, collards, bok choy, romaine lettuce, butter crunch lettuce and spring onions. i’ve been making a lot of salads with all the leafy greens, but this was the first meal i cooked with csa veggies this week.
the recipe is pretty simple, but i was super excited because it was an impromptu meal made of things i just happen to have in the house. i adapted it from a martha stewart recipe.
salt and pepper to taste
3 ounces of whole wheat angel hair pasta.
2 cups of raw spinach
1 tablespoon unsalted butter
1 garlic clove, minced
1/3 cup dry white wine
18 large shrimp, peeled
1/2 teaspoon fresh lemon juice
bring a large saucepan of water to a boil. cook pasta for 5 to 7 minutes.
meanwhile, in a small skillet, melt half of the butter over medium. add garlic and pinch of red-pepper flakes. cook for about 1 minute. raise heat to medium-high and add wine. cook until reduced by 1/3. add shrimp and spinach. season with salt and pepper. cook until shrimp are opaque throughout. remove skillet from heat. swirl in lemon juice and remaining butter. add pasta and toss to combine.