Beka To Basics

Real Food Cooking

Archive for the month “May, 2012”

Pseudo Soup

We need to clear a few things up…

I love soup. I don’t think I can stress that enough. I will make any regular meal into a soup if I’m given the chance. If I had to choose between a million dollars and a bowl of delicious soup, the sole reason that I would pick the money is that it would buy me A LOT more than just one bowl of soup.

When everyone else is celebrating and rejoicing in the increasingly warm weather, I secretly lament the months and months I will have to go without soup. Maybe not so secretly. The first day of warm weather will see me scrambling about making one last batch of soup. And then another, and another, until finally someone will point out that it is just way to hot for soup. (Beka, it’s the 4th of July, don’t you think it’s a bit warm for that?)

So here we are in May and it’s been 90 outside and all I want is soup, but it IS seriously way to hot for soup. So, what’s a girl to do?


Swiss Chard, Beans, Bacon, Cheese, Irish Soda Bread – served NOT piping hot


Making Cheese

Yes I did

You are looking at cream cheese sitting the the cheesecloth I wrapped it in to drain.  And, I just want to say one more time.  Yes I did.

Ok, Ok, now that we’ve gotten past my gloating, it’s not TECHNICALLY cream cheese… Its Labneh  – A middle eastern cheese that’s easy to make if you’re already making yogurt, which I am.

It tastes and acts a lot like cream cheese and you can use it just like cream cheese, at least I think you can.  I used it to top my chicken and bean casserole instead of cream cheese.

This casserole is soo easy too.  Its just shredded chicken, 2 cups of beans (any kind), 1 cup of corn, 1 jar of salsa – bake until bubbly and melt in cream cheese or labneh 🙂

But, my real victory this week was the garlic peppercorn pork tenderloin I made to replace the one I used to buy at Trader Joe’s.  I used this recipe and it is to die for delicious.

After lots of searching, I finally figured out what to do with all the stuff from my CSA.  Most of it goes in salads, except for the kale, mustard greens and the bok choi.  Kale is good in soup, of course its HOT outside, so I don’t want soup.  The mustard greens are the same, so I’m still trying to decide what exactly to make with them. I’m just glad they can last for a while in the fridge 🙂

My favorite was the Kohlrabi, just cause it’s fun to say.  But the Bok Choi is also a fun on to figure out.  This really helped:

Serve with teriyaki onion hamburger on homemade buns.

Apparently my CSA started this week.. SURPRISE!

I got an email yesterday about coming to the farm to pick up my first share of the season, the real season doesn’t actually start for another few weeks.  I don’t know if this is how all CSAs work, but I’ve been really pleased with this one.  Leigh (the owner) has invited me and the other members out to his house almost weekly to pick up eggs, asparagus, herbs, and just to walk around and talk.  That being said…

I had NO idea what I was in for.  This week’s share consisted of mostly greens and one last week of free eggs. Oh, that’s normal, you might think.  Well, let me tell you about my greens -I got swiss chard, kale, two kinds of mustard greens, pak choi AND kohlrabi, mizuna, tatsoi, and tokyo bekana (uh, what!?)

So this week I learned that I will be continuing to learn about what the hell to do with vegetables I didn’t know existed.  I also learned that when you join a CSA, you fridge goes from having these neatly labeled, easy to organize bags, jars, and cans of food to a crazy beast that’s filled with unlabeled grocery bags (I knew there was a reason I was saving those) full of greens that you have NO idea what to do with.  For your reference, a picture of my fridge:

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