The farm share started this week, so there’s been a whole lotta green goodness in the fridge these past few days … and with no discernible dent made into the amount.
Thursday night I made dinner for Ed and Carine: big green salad of red leaf lettuce, spinach, chicory, and pea tendrils, topped with red onion, grape tomatoes, and spicy lime grilled shrimp. The side was miso soup made with some of the bok choy. I forgot to take a picture on Thursday night, but here’s a picture of the leftovers I had for dinner on Friday night.
Today I made a stiry fry of the leftover tofu from the miso soup, garlic, and some of the bok choy, the rest of the spinach and half of the pea tendrils. With a little siracha sauce and served with brown rice, this little meal will definitely keep me happy!
Also going on in the kitchen was a recipe for “breakfast biscuits” from Peanut Butter & Juli. She calls them oat cakes, which is also a good descriptor. These little beauties are like a cross between a Lara Bar and a traditional granola bar: oaty, sweet, fruity and delicious! I had one for breakfast (with a perfectly ripe nectarine courtesy of Trader Joes’s) at 7:00am before heading out to the yoga studio and it held me until past noon.
Here’s the recipe for these amazing little biscuits:
3 c rolled oats
2 c flour
1/4 tsp baking powder
1/3 c plain (or vanilla) yogurt (I used low-fat rather than fat-free, but any type is fine)
1/2 c crystalline fructose (WTF? I used sugar)
1/2 c honey (I substituted agave nectar and dropped the sugar down to a 1/3 cup.)
1/2 tsp vanilla (if you’re using plain yogurt)
1 egg white
1/2 dried fruit (use more! I also added in some chopped, toasted walnuts and a 1/4c ground flax seeds)
Thouroughly grind rolled oats in food processor or blender. Mix with flour and baking powder in a large bowl. If necessary, chop dried fruit into small pieces and add to oat/flour mixture
In a seperate bowl, “cream” yogurt, fructose, honey and vanilla.
In a third bowl, lightly beat egg white until frothy and bubbly, but not stiff. (You’re not making meringue.)
Fold egg white into the wet ingredients.
Combine wet and dry ingredients into the big bowl. The dough will get stiff and hard to mix. It may be easiest to knead it with your hands like a bread dough. (I also added about a TBSP of cold water to help it stick together.)
Form into approx 12 patties, roughly 3-4 inches in diameter.
Bake at 325 degrees for 15 to 20 minutes, or until the tops are just barely golden colored. Serve warm, or cool completely and store in the fridge for 3-4 days or in the freezer for 2 months.
Per patty: 250 calories, 1.5g of fat (allegedly)
And if this food doesn’t leave you with a happy feeling, then perhaps this will.
Clean sheets = happiness.