Savory bread pudding–how to use your share from Week 2

Hello, everyone!  I thought we were getting morels this week in our share.  But they didn’t arrive on the truck.

I know!!  Major. Bummer.  We’ll try again next week.

Despite not having morels to include in tonight’s dinner, it still turned out fantastic!  All you need is some stale bread (it doesn’t really have to be stale…you can use fresh bread), some eggs, milk, and your choice of veggies.  Easy!  No formal recipe yet; hopefully I can get to that soon.  So you’ll just have to watch the video if you want to make it.  Enjoy!

Week 1: use 6/7 of your CSA share to make a delicious salad!

CSA season is here at last!  For some of you, it has been a long 6 months since our last CSA pickup, which was right before Thanksgiving.  Well, rest assured, you have 20 more weeks (and potentially 4-5 weeks of a fall share) to keep you eating delicious, healthy, locally grown organic produce.  Ahhhh, that sounds pretty good right now, doesn’t it?

I took the liberty to show you how to make a salad.  I know, that sounds pretty dumb.  But this is a pretty spectacular salad, if I do say so myself, and since it’s been a while since I’ve posted a video I thought ‘What better way to ease back into the swing of things than with a total home run of a video?’  So here it is.  Enjoy!

Spring is for lemon meringue pie!

I’m back!  I was traveling for work recently and once I got home I got hit with a whirlwind of writing reports, playing birthday dinner hostess, preparing for upcoming field work this summer, and my favorite: doing quality control on data entry into our master database at work (kidding).  And I think spring has FINALLY arrived in Helena–we’ve had 2 nice weekends in a row and I have spent as much time as I can outside working in the yard and garden.  And you know what?  The garden is alive! More on that later…

First things first: my little lemon tree produced 7 lemons this year, a record for me.  For many people growing lemons in a warm climate, this may seem unimpressive, but I was quite pleased to have 7 fully ripe lemons in Montana.  I gave away a couple of lemons to friends and I had 4 left.  What to do with my bounty?  Then one day it hit me: lemon meringue pie!  Of course!  And I can use eggs from my gals, too!  And it was settled.

Meyer lemons are quite a bit smaller than the lemons you find at the grocery store but they have a wonderful flavor.  I ended up using 3 lemons, which means I still have one more–maybe I’ll make some lemon rosemary shortbread cookies.

If you want to watch my kitchen calamities, the video will hit on a couple of good ones. If you just want the darn recipe without any of the monkey business, you can find it here.

 

Egg Salad!

The chickens haven’t slowed down the egg production, but I have managed to get rid of some eggs this week, opening up a shelf I haven’t seen in quite some time.

And then there were those Easter Eggs waiting to be re-purposed.  Nearly 2 dozen of them.  So of course I had to make egg salad this week.  I switch up the ingredients depending on what’s available in my fridge, my garden, or my CSA share.  There’s no real recipe that I follow, just whatever seems like a good idea at the time.  You can catch the experiment in action below:

Naturally dyed Easter eggs!

My chickens are really producing the eggs in quantity these days, so with nearly 8 dozen eggs in the fridge, I decided it was high time for some egg salad!  But also why not dye some of them first and share the experience?  So that’s what I did…

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SO BEAUTIFUL!

And pretty easy to make, you just need a little time and refrigerator space to dedicate to this project.  This is a fun one for the kiddos, too!  I made a video, too!  Check it out below.

 

 

 

Chocolate & red wine cupcakes

I embarked on a cupcake experiment today.  Chocolate and red wine are one of my favorite pairings, and I thought, “Why not fuse the two together into a cupcake?”

Yesh, why not?

Behold!  It is done.

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And I made a video detailing my adventure in the kitchen today.  You can check it out below.  And if you are interested in trying the recipe yourself, you can find it here.

Let’s make hummus!

I love hummus, but I have to be honest here, I don’t love store bought hummus.  Sure, I eat it, but I usually only buy it for camping or field work.  I much prefer homemade hummus, and you know what?  It’s really easy to make!  And the best part is you can make it any flavor you want.

The video below will show you how to make it entirely from scratch using dried chickpeas.  You can also use canned chickpeas if you want to skip cooking the beans yourself, but if you have a pressure cooker, it doesn’t take long at all to cook dry beans, soaked or not.  More on pressure cooking in future posts.  I absolutely love mine and I’m a huge proponent of using them to save time and preserve nutrients in food.  Check it out:

The best birthday cake ever: hazelnut carrot cake with cream cheese frosting

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I have the same birthday cake every year: carrot cake.  I cannot even remember a time that I did not have carrot cake, though I remember (vaguely) of a Strawberry Shortcake birthday cake like this one from my early childhood:

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I actually had the original cake form up until I last moved 7 years ago, along with several other cake forms for Blue Clues, Tigger, and many more cartoon characters that I can no longer recall.  But for years and years and years, it has been carrot cake.  I love carrot cake.  No….wait.

I LOVE carrot cake.

Last year I switched things up a bit, like I always do, and instead of using pecans or walnuts, I decided to try hazelnuts.  It was a freakin’ home run.  In fact, when I was first pondering what to make for my first YouTube video, this carrot cake was one I thought about making as my debut video.  But for some reason I didn’t.  Maybe it was for lack of time, who knows.  But the time has now come and yes, even though it was my own birthday, I made my own birthday cake.  Not-so-secret:  I always do.

I enjoy it, so why not?

And also…once someone, who may or may not be Hubby, made my birthday cake for me and made the comment that the batter looked like vomit.  Fair enough.  This batter doesn’t have a sexy, lick-the-bowl look to it, but it tastes phenomenal (both in batter and baked cake form).  So from that point forward, I decided it was just easier on everyone involved if I made it myself.  This year I had a particularly grand time making this cake, as you will soon find out if you watch the video.

Soon-not-to-be-secret: I lightened up the original recipe considerably and there is absolutely no compromise in flavor, texture, or overall quality of this cake.  It’s practically health food, as far as cakes go anyway, so you should definitely give it a try.

Recipe is here.  Video is below.

Winter Squash Brownies. Say what? You heard right.

Happy Solstice, everyone!  This is my favorite day of the year.  Why?  Because beginning tomorrow, the days start to get longer!  We have finally reached the shortest, darkest day of the year.  And on this longest night, it is going to be bitter cold outside so I am sitting by the wood stove while I edit my video.  We got about 8″ of snow in town yesterday and our local ski hill, Great Divide, got 18″ of snow.  We’re supposed to get several more inches in town tomorrow so we are going to take Friday to ski before the bitter, bitter cold moves in.

So…about those brownies.  I didn’t get a chance to let them cool completely before taste testing on camera, so the final verdict lies within this paragraph.  It’s pretty simple, really:  THESE BROWNIES ARE FREAKIN’ AWESOME!  The squash, which I could taste while the brownies were still hot, could not be tasted once the brownies cooled.  The wine taste wasn’t all that strong, which was a little disappointing for the cheesecake in particular.  But these went over really well at dinner Monday night, and some of the patrons are perhaps a little picky about what foods they like and don’t like, and winter squash is not high on the list of ‘likes.’  So since the picky eater(s) ate these with reckless abandon, I take that as a compliment.  If you have a hard time getting kids (also read: hubby or yourself) to eat veggies, this is a sneaky way to get more nutrients in your diet without even knowing it.  And they are much lower in fat than traditional brownies.  Bonus!

Check out the video below & the recipe is here:

Blueberry cake donuts with lemon icing– baked, not fried

I’ll post the recipe later this week, but holy cow, these are absolutely terrible!  Don’t even bother trying to make them and certainly don’t blame me if you make them and eat 4 of them just so your significant other doesn’t find them and discover how terrible they are, too…

Recipe is here.