Green Caldo

I have to admit this recipe was inspired by my CSA share, but I actually bought the ingredients at the Schuylkill Farmer's Market. Sam and I had a debate over the difference between mustard greens and kale. If you could shed some light on this please do let us know.

So anyways I was thinking about what I have in my fridge and how I could incorporate it with fresh and seasonal produce. I've had soy chorizo from Trader Joes laying around because Sam swears by it, but I hadn't found a suitable use for it. When trying to determine if mustard greens and kale could be used interchangeably I thought of the potatoes I've seen at the market lately and came up with a brilliant idea: soup with potato, kale and chorizo. Well wouldn't you know the Portugese have been making this for years under the name "Caldo Verde" or as Fred dubbed it "Green Caldo." They must have stolen my idea! I found some recipes but of course made up my own as I went. Mine is more of a stew than a soup and would have been fine with more water added. It's my new favorite, easy, one pot meal.

Ingredients

Fresh kale
Soy Chorizo
Onion
Garlic
Potatoes
Canned tomatoes
Corn
Olive Oil

Start by sauteeing some chopped onions in olive oil over medium low heat until soft. Add some potatoes, peeled and diced into bite size pieces along with plenty of salt and pepper. Let cook for a few minutes being careful not to let the onion burn.

Add some water - I added enough to cover the potatoes plus about an inch but you can certainly add more - and turn the heat up to about medium high. Add some canned tomatoes (diced, crushed, whatever as long as they're plain), garlic, chorizo, corn and the kale, torn into bite size pieces. Bring to a simmer and cover so the potatoes can cook. TJ's chorizo is plenty seasoned, but add seasoning to taste. I happened to have some bay leaves so I threw those in but I'm never sure if it makes a difference.

Delicious served with bread!

It's Here!

Sam and I eagerly awaited our first CSA pickup today. In true Wilma style we ended up at the old folk's home while looking for the building and Sam mistook their afternoon snack for our fresh produce.

Here's what we got:

1 bunch turnip tops

1 package cremini mushrooms

1 pt strawberries

1 bunch red radishes

1 bunch scallions

1 head red leaf lettuce

1/4 lb young mustard greens

1 head red romaine lettuce

(All organic and from local farms)

Stay tuned for mustard green casseroles, salads aplenty and something involving turnip tops. If you have any tasty turnip top recipes please let us know. And don't worry Betty, we'll be sure to save some for you.

Picture Perfect Picnic

Farmer's market potato salad. (Potatoes, radishes and peas from Schuylkill Market)

Avocado, corn and tomato salad.

Caramelized onions, mushrooms, goat cheese and olive tapenade on Metropolitan bread.

Not your mom's lemonade...

Happy Hour Down on the Farm(icia)

After reading about Farmicia on one of my favorite blogs Veggicurious I had no problem convincing Betty to accompany me. As much as I read about local and organic, I haven't seen many local, organic and reasonably priced spots around that serve both happy hour and brunch, two of my favorite things.

Around 3rd and Market it's convenient to the El, is byo but also has a full bar, and has outside seating. Umm do you think they'd let me live there? The bartender said it basically serves as a coffee shop most mornings. With Metropolitan Bakery products, buttermilk pancakes, brioche french toast, and omelletes I'm sure it's a popular breakfast spot.

For happy hour, it can't be beat. A shared appetizer, sandwich with fruit salad, cocktail and a beer came out to under $25 including tax and tip. Everything and I mean everything at the bar is 1/2 price from 5-7. They have a great beer selection as well as specialty cocktails.

The menu is very vegitarian friendly. We started out with the trio of spreads. Make sure you ask for extra bread to scoop up the tuscan white bean spread, sundried tomato tapenade and artichoke pesto.








The best deals are found on the bar menu. I had a grilled cheese with tomato and Betty had a chicken sandwich. I will definitely be back soon!

Wilma's World Famous Chili Recipe

There are surprisingly few recipes that I make more than once because I generally don't like to use recipes. I read recipes for inspiration but in the end, I'll experiment with what I have on hand. I find most recipes use too many ingredients and require tools that I probably don't have. Cooking is much simpler than most cookbooks would have you believe, and you don't have to resort to prepackaged food a la Sandra Lee.

This chili has a special place in my heart and is one of the very few recipes of mine that I would even call a recipe. It has its origins in Portland, OR or as I like to call it "heaven on earth," when Betty and I needed to bring something to a potluck. I brought a big pot of chili and Betty mixed up some Betty's mouthwatering mojitos. Maybe it was the atmosphere that made everything taste so good, and everytime I make this chili it reminds me of Portland. I made it for my neighborhood block party last summer, and while there were several chilis in attendance mine was clearly the best!

Ingredients

1 large can plain crushed tomatoes

1 large can kidney beans

1 medium yellow onion

1 package soy ground beef

1 packet chili or taco seasoning (or chili powder with a little cumin and garlic powder)

Garlic gloves, to taste

1 package button mushrooms

Vegetable Oil

Optional: frozen corn, sour cream, cheddar cheese, salsa, guacamole, hot sauce, tortilla chips...

Instructions

Start with a large saucepan - it's a one pot meal so use one big enough to hold a lot of chili. Slice the onions and mushrooms and sautee in some vegetable oil over medium low heat until softened and the onions start to brown.

As soon as they begin to brown add the ground beef, chopped garlic, seasoning packet, and plenty of salt and pepper. Break up the ground beef and cook for about 5 minutes stirring occasionally.

Stir in the beans (drained) and tomatoes. You can also add in some frozen corn at this point. Let simmer and stir as needed. Enjoy!

Easter Pie

Just like I "don't" eat sweets, I also don't bake. There has to be a compelling reason for me to find a measuring cup, buy flour and sugar, and figure out how to turn on my oven. Just ask any of colleagues about the infamous "peanut butter cookie surprise" incident, and they'll tell you never to eat anything that I bake.

Well when invited to Easter dinner where dinner would be more than taken care of, I was left with few other options other than dessert. I did some quick searches for Easter themed desserts and decided something called "Easter Pie" had to be at least somewhat appropriate for the occasion. Otherwise it's just false advertising. The inclusion of cooked rice and ricotta cheese may have helped ease my fear of dessert.

I adapted the recipe from Food Network. (Is it ok that I use them as an online resource?) I omitted the orange zest and pine nuts, instead opting for a heaping spoonful of raspberry jam and handful of slivered almonds. You can see why I dislike baking because this is how I cook. I find it impossible to stick to a recipe or use measurements.

I also wanted to experiment with phyllo dough, and experiment it was. It will probably take me a couple of tries to figure out how to keep it moist and stay somewhat in sheet form but it all tastes the same in the end right? I was also experimenting because I don't own a pie pan and my oven doesn't work. This was made in my trusty toaster oven in a disposable pie pan. I generally don't condone the use of disposables, but the point is that you don't need fancy equipment. In most cases you can improvise well enough.

After I served it (proudly even though only a few people ate it) I learned that it is apparently a sweet version of traditional Italian Easter Pie made with ham, eggs and cheese. Well next time I'm making that, but do you think I can still pass it off as dessert?

Italian Market, In Pictures