Onion, Garlic, and Potato soup

The last couple weeks our farmshare has been all onion, garlic, potato, and tomatoes. been kinda short on greens.

anyways, portia ate the tomatoes (they are the one food i despise) and i cooked up this soup:

I put on 6 pints of water to boil and added bouillon to taste, but next time i think i will use stock.

i preheated the oven to 400

i cut three bulbs of local organic heirloom garlic in half across, not vertically, drizzled them with olive oil and salt. put them in a baking pan. i cut up six local organic yellow onions in quarters and also drizzled them with olive oil, then put them in the pan with the garlic, and stuck the whole mess in the oven for 20 minutes.

I fried 36 ounces of unpeeled local organic baby red potatoes in olive oil until they began to brown, then put them in the pan with the water/bouillon "stock". i let it boil until the potatoes just began to go soft, then added the garlic and onions, then boiled it another 15 minutes or until the potatoes were the desired consistency. by letting the potatoes go soft, i got a very creamy soup without having to use any dairy products at all.

very simple but delicious. i might try it with ground turkey next time, and maybe experiment with throwing in a couple spices.

World's Quickest Asian Slaw

I ate it so fast I forgot to take a pic. This is easy and delicious and a great way to get some raw in your diet!

1 head napa cabbage chopped
1 carrot julienned (small little sliced, better than shredded, you need a little crunch)
3 T. chopped peanuts (mine were salted and had a little lime zest)
1/4 cup rice vinegar
1 t. sea salt
1/4 t. cayenne

Toss ingredients together in a bowl. Let marinate for at least an hour and server. If you don't eat it for a day it will still be crunchy and yummy!

sunburst squash

Donna and I have a very prolific sunburst squash (a.k.a. scallop or patty pan squash) plant and i am looking for new and creative ways to cook them. any ideas?

Rice Bread from scratch for bread machine

1 cup water
1/3 cup milk (or milk-like product - I use oat milk)
2 eggs (or 3 tsp egg replacer mixed with 4 TB water)
1 tsp apple cider vineger
4 TB oil (I use canola)
1 tsp salt
1 1/2 cup white rice flour
2/3 cup brown rice flour
1 1/2 tsp xanthan gum (or guar gum)
2 tsp quick rise yeast

put all the ingredients in the bread machine in the exact order listed. when you put in the flour on top of the liquids, try to spread it around so it covers all of the liquids underneath - it seems to make a difference. set the machine on "grain" setting or whatever setting cooks bread for a little longer than the "regular" setting.

keep the bread in a plastic bag and refrigerate after about a day, then slice and freeze after about 3 or 4 days (it can last a long time in the freezer).

i like to dip it in oil with garlic and salt.

Cucumber Jalapeno Agave and Lime Popsicles

Apparently someone sells Cucumber jalapeño lime Popsicles in Portland and I really wanted to try it. But I have no idea who or where they are so I instead concocted this recipe. They are so good! I'm completely addicted


.

You need:
Popsicle molds w sticks
2 cucumbers
2 jalepenos
2 limes
1/4 cup agave syrup (or to taste)
Blender


Peel and scrape out the seeds of the cucumber then cut into pieces. Scoop the seeds out of the jalapenos (or don't if you want it spicy) and chop them up. Juice the limes. Dump it all in the blender with the agave syrup and blend till smooth.

If your blender is too wussy you might want to pour the juice through a strainer to get rid of any unwanted chunks.

Pour into molds and freeze!


UPDATE:
also made some strawberry, lime, jalapeno (similar to above recipe)
and coconut, basil, lime and chili
both were amazing!

An ode to KIMCHEE

I love kimchee. It's becoming a (thankfully healthy) addiction. I eat it right out of the container, in soup, on rice, mixed with veggies, tofu, noodles, burritos, pretty much anything.
I've tried lots of brands, and have settled on one in particular as my favorite:


Ideally, I'd get kimchee from a Korean grocer- the unbranded/house-made ones that are good are almost rapturously good. But it can be hit or miss. Sometimes I'll end up with one so spicy, my lips go numb and I can't taste anything other than mouth-fire. Or there are some non-vegetarian ones that have really pronounced flavors of fermented shrimp or anchovies, which I don't like at all.

Sunja's brand is all natural and vegan, there are so many health benefits, it's full of live enzymes, very low sodium, high in fiber, helps digestion...there are too many to list, but you can read all about why kimchee is one of the best superfoods HERE.

I can get it at nearby markets (Whole Foods also carries it), which is excellent, as I go through TWO a week. Kimchee rules my world.

Easy BBQ jalepeno poppers

Ingredients:
jalapenos
Cream cheeae

Throw jalepenos on the highest part if the grill. Grill until they are soft but not too soft. You want them to still hold some sort of shape.

When cool carefully slice lengthwise on one side only.

With a spoon scrape out all the seeds.
Replace that with cream cheese.
Close it up!

Done!

What are your favorite BBQ recipes?