Lists: Cooking
Jun. 28th, 2013 09:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterHeading into the weekend is always the time when I start thinking about things on different lists. I've been picking up CSA vegetables on Thursday evenings, which is perfect timing for planning out cooking for the upcoming week: it lets me know what I have on hand before I set out for the grocery store. This was our last week of CSA veggies until the fall, and I know I'll be missing them. I just don't have my act together to produce the same kind of vegetable medley for myself. Sure, I've got eggplants and tomatoes and kale, but when one gardens for oneself there tends to be an abundance of one thing at a time.
Anyhoo. It's okra season, and apparently, butternut squash season, too. I read not too long ago that butternut squashes and other hard winter squashes will store best in a dark place without too much airflow, so those will keep for a while. Plus, I now have abundant freezer space, so I could just roast and puree them and put them next to the other container of butternut squash puree that's already in the freezer. The cherry tomatoes and okra, not so much.
So! Cooking projects for this week:
-Red lentil curry burgers with tomato chutney
and
-Okra croquettes (recipe from a friend):
1.5 c sliced okra
1.5 c cooked rice
1 c chopped tomato
3/4 c chopped onion
1 T sugar
1.5 t salt
1 t baking powder
1/8 t pepper
2 eggs, beaten
1 c cornmeal
1 c flour
vegetable oil, for frying
Combine okra, rice, tomato, onion, sugar, salt, baking powder, and pepper. Stir in beaten eggs. Add cornmeal and flour, mixing well. Drop mixture by tablespoonfuls into deep hot oil (375 degrees). Cook 1 minute or until golden brown, turning as necessary. Drain on paper towels. Serve hot with dill sauce, horseradish sauce, mustard dip, or any sour cream sauce, if desired.
--
I generally don't deep-fry things, so I'll see about panfrying these guys. For once, I have almost everything I need for cooking projects, and only need a couple of miscellanea from the grocery store.
Anyhoo. It's okra season, and apparently, butternut squash season, too. I read not too long ago that butternut squashes and other hard winter squashes will store best in a dark place without too much airflow, so those will keep for a while. Plus, I now have abundant freezer space, so I could just roast and puree them and put them next to the other container of butternut squash puree that's already in the freezer. The cherry tomatoes and okra, not so much.
So! Cooking projects for this week:
-Red lentil curry burgers with tomato chutney
and
-Okra croquettes (recipe from a friend):
1.5 c sliced okra
1.5 c cooked rice
1 c chopped tomato
3/4 c chopped onion
1 T sugar
1.5 t salt
1 t baking powder
1/8 t pepper
2 eggs, beaten
1 c cornmeal
1 c flour
vegetable oil, for frying
Combine okra, rice, tomato, onion, sugar, salt, baking powder, and pepper. Stir in beaten eggs. Add cornmeal and flour, mixing well. Drop mixture by tablespoonfuls into deep hot oil (375 degrees). Cook 1 minute or until golden brown, turning as necessary. Drain on paper towels. Serve hot with dill sauce, horseradish sauce, mustard dip, or any sour cream sauce, if desired.
--
I generally don't deep-fry things, so I'll see about panfrying these guys. For once, I have almost everything I need for cooking projects, and only need a couple of miscellanea from the grocery store.
