onion

Meatless Monday: Summery Kale, Quinoa and Black Bean Salad

/ Melissa (I Crashed the Web) / 3 Comments

I realllly wanted to call this salad The Best Summer Quinoa Salad Ever, but that was too ambiguous. Or even Quinoa, Kale, Black Bean, Avocado, Tomato, Onion, Hot Pepper, Corn Salad with a Lemon Vinaigrette but that just seemed like too long of a name and you would probably would have stopped reading then. So just go with it.

Anyway, I love a good summery salad. Something with a good light vinaigrette, add in corn and avocado and I’m sold. So when I realized we had pretty much all of my favorite ingredients for a salad thanks to our Fresh Fork CSA and some farmer’s market finds, I knew I had to just put it all together and make the best summer salad ever. Add in some quinoa and a can of black beans and it was perfect for a vegetarian main meal. Oh yeah – even B ate it as a main dish without meat. That’s how I know it’s a success.

Don’t be fooled by the name, I may just be making this salad this fall and winter too. Because we all need some summer meals all year round, don’t we?

kale, quinoa, black bean and avocado salad

Kale, Quinoa and Black Bean Salad

Here’s what you need:

  • 1 tablespoon olive oil and 1/3 olive oil (divided)
  • 2 cloves garlic, finely diced
  • 1/2 large onion, finely chopped
  • 2 hungarian hot peppers or jalapenos, diced
  • 1 cup quinoa
  • 2 cup water
  • 1 lemon
  • 1 tsp cumin
  • 3 c. thinly chopped raw kale leaves
  • 1 c corn (approximately one giant cob)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium tomato, diced
  • 1 avocado, chopped into cubes

Here’s what you do:

  1. Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Add garlic, onion and hot pepper, and saute for about 3-4 minutes. I also added a few slices of kale, but feel free to use all the kale in step #4 and keep it raw.
  2. Add quinoa and two cups water.  Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.
  3. While quinoa is cooking, prepare the rest of the ingredients for the salad. First prepare the dressing. Mix 1/4 c lemon juice (about one whole lemon) with 1/3 cup olive oil and cumin.
  4. Finely chop the kale (remove the large thick middle stems from the leaves and then roll up kale into rods before finely chopping) and add to the salad dressing. Coat kale thoroughly in dressing. Add in corn and black beans.
  5. By now the quinoa should be nearly done cooking. After letting cool for a minute, add cooked quinoa, onion and pepper to kale, corn and tomato. Mix well.  Gently add in chopped tomato. Just before serving, add in avocado.
  6. Enjoy! Mine made 3-4 vegetarian main dishes.

kale, quinoa, black bean and avocado salad

Eating like a hipster … Roasted butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese

/ Melissa (I Crashed the Web) / Leave a comment

The other day I came across a list of the most hipster foods there are. Hipster foods! And can you believe  that out of that list, B and I enjoy most of them on a regular basis? Like, a LOT of them? For example, here are just a few:

  • Cold brew coffee – B LOVES this, especially this time of year.
  • Anything from a food truck – Obviously. Who doesn’t like stuff from a food truck? Helllllo Walnut Wednesdays!
  • Pickles – Always have, always will love them.
  • Brussels sprouts – B’s not a fan but I’ve been eating them roasted for a while!
  • Bacon – you can’t tell me bacon is just for hipsters. We got some nitrate free bacon in our CSA last year and I can’t wait to get it again.
  • Cauliflower – Have you met me? I love cauliflower! Roasted, mashed, buttery… please, I’ve been eating cauliflower for years. My parents cook cauliflower. Does this make my parents hipsters?
  • Kale – SEE BELOW. Seriously, I don’t know whether to be flattered or insulted.

butternut squash kale, mushrooms, onions, roasted red pepper and goat cheese

Roasted Butternut squash with Kale, Mushrooms, Onions, Roasted Red Pepper and Goat Cheese

Here’s what you need:

  • 2-3 Tbs olive oil
  • 1 butternut squash, peeled and chopped into about 1-inch pieces
  • 1 large bunch kale, washed, and chopped (remove stem)
  • 2 cloves garlic, minced or finely diced
  • 1 c. chopped yellow onion
  • 1 c. sliced mushrooms
  • 1-3 tsp hot sauce, to taste (optional)
  • 1/2 red pepper, roasted
  • 1/2 c. crumbled goat cheese

Here’s what you do:

  1. Preheat the oven to 400 degrees. Place chopped up butternut squash onto a greased baking sheet. Bake for 30-40 minutes, until squash is just starting to brown.
  2. While squash is cooking, in a large saucepan, heat up about 2 Tbs olive oil on medium high heat. Add in garlic and sautee for 2 minutes or until it starts to smell yummy (yes, I LOVE the smell of garlic!). Add in diced onion and cook for 2-3 more minutes until onion starts to become translucent. Add in mushrooms and cook for another 3ish minutes. Add kale and cook until kale has wilted. You may need to add more olive oil at this time. If you like heat, here’s where you’ll add your hot sauce.
  3. When squash is done, add to mushroom/onion/kale/garlic pot. Saute squash just enough so that it starts to caramelize slightly.
  4. Almost finished! Pour onto a plate and top with goat cheese and roasted red pepper. Enjoy as a vegetarian main dish or as a side dish. Enjoy!

butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese - i crashed the web

 

Some questions for you:

Are any of the hipster foods foods you enjoy regularly? See above. Apparently, yes.

Are your parents hipsters? Ha, well since they eat cauliflower … and my dad likes craft beer and has been wearing Converse since the beginning of time. Maybe? Which makes me think of this great blog: Dads are the original hipster.

Are you a hipster? Trick question!  A hipster would never admit to being a hipster. GOTCHA!

What’s something vegetarian you enjoyed lately?

Beer Can Chicken

/ Melissa (I Crashed the Web) / 2 Comments

We got another 5-lb chicken in our Fresh Fork delivery last week. ANOTHER chicken! Just when I thought I was done sticking my hand inside that cavity to find the giblets … nevermind, I digress.

I already made pretty much the best roast chicken ever (Thanks Mom!) … and I don’t have a deep fryer … so what was I to do with another 5-lb chicken? One of my coworkers, Gail, kept suggesting I make Beer Can Chicken. I have to admit – I was skeptical. Beer Can Chicken? Didn’t that involve sticking a beer up a chicken? That wasn’t something I was really ready to do.

The chicken and the beer can meet ... it gets more awkward. (Yes, I have red/white/blue Bud cans)

The chicken and the beer can meet … it gets more awkward. (Yes, I have red/white/blue Bud cans)

But when we picked up the chicken, I still didn’t really know what to do with it. And so when I asked B, and he also suggested Beer Can Chicken, I knew it was likely a done deal. So I found a few different highly-rated recipes and decided to give it a try. The result? Awkward? Yes. I may have had a few conversations with the chicken while I was making it. They kinda went like this:

Me: (As I’m pushing the chicken on top of the beer can) Oh boy, I’m so sorry…soo sorry..so sorry Mr. chicken!

B: Who are you talking to?

Me: Uhh, the chicken?

B: Why? What are you saying?

Me: I may be apologizing. I just feel so rude … I’m literally sticking a beer can up this chicken’s … umm …

B: You realize it’s dead, right?

Me: (starting to feel sheepish) Yes …

B: And you realize you already stuck your whole hand inside of it to clean it and take out the giblets, right?

Me: I still have no idea where these giblets are! I think I got another giblet-less chicken!

Okay, that’s probably not word-for-word what happened … but you get the idea. And then when the can had to come out of the chicken? That was even worse. Anyway, if you think you can bring yourself to stick a beer can inside a chicken, then this recipe is for you. Pretty simple, pretty delicious – and the leftovers are just as good!

beer can chicken | i crashed the web

Beer Can Chicken (based on this recipe)

Here’s what you need:

  • 1/2 c. garlic powder
  • 1 tbs salt
  • 2 tbs onion powder
  • 1 tbs oregano (I used dried)
  • 1 tbs basil (I used dried)
  • 1 tbs parsley (I used dried)
  • freshly ground black pepper
  • 2 (12 fluid ounce) cans light-flavored beer (I had Budweiser®)
  • 1 whole chicken (mine was 5-lb)
  • 1 yellow onion, chopped into one inch pieces
  • 5 large carrots, peeled and chopped into one inch pieces
  • 5 stalks celery, chopped into one inch pieces

Here’s what you do:

  1. Pre-heat oven to 375 degrees.
  2. Clean and rinse chicken. This where you’re supposed to discard the giblets, but I honestly didn’t find them. Again. Anyway, wash the inside of the chicken and dry it completely.
  3. Mix the seasonings together in a small bowl – garlic powder, salt, onion powder, dried oregano, basil, parsley, and ground black pepper.
  4. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can (2/3 full) in the center of the baking dish.
  5. Place the chicken, legs down over the open beer can. With the breast of the chicken facing you, use a knife to cut a small slit on each side of the front of the chicken and insert the tip of each wing into each slit. It will look like it’s crossing its arms.
  6. Rub the dry seasoning mixture over the entire chicken. Place chopped veggies in pan surrounding chicken. Open the remaining beer and pour 1/2 of it into the pan under the chicken and over the veggies. Save the remaining beer.
  7. Bake the chicken for about 45 minutes and then pour remaining beer into the pan around the chicken. Continue baking for about 45 more minutes or until the juices run clear. A meat thermometer should read 165-170 degrees when inserted at the thickest part of the chicken.
  8. Remove the chicken from the oven and remove the beer can. Be careful – it’s hot!
  9. Cover the chicken with aluminum foil, and allow to sit for 10 minutes before slicing. Enjoy with veggies!

raw beer can chicken

Before …

beer can roast chicken

After!

Summer Yellow Beans with Onions, Lentils and Toasted Almonds (And a mini Fresh Fork Week 7 Recap)

/ Melissa (I Crashed the Web) / 1 Comment

I’m slacking off this week. Thursday after our CSA pickup, I didn’t take a picture of everything we got. Shocker, I know … but I can assure you that nearly everything has been eaten AND enjoyed already. Here’s what we got:

  • 1 whole chicken, approx 5 lbs
  • 1 lb yellow wax beans or green beans
  • 1 shallot
  • 1 candy onion
  • 1 bunch swiss chard
  • 1 pint blueberries
  • 1 quarter peck cling peaches

We haven’t used the chicken yet (I hope to make something yummy this weekend …. and don’t worry, I hope NOT to have another giblet incident again) but have already enjoyed the blueberries, peaches, swiss chard, beans and onion!

Here are some photos instead of how we’ve enjoyed the food:

Perfect snack - blueberries and peaches!

Perfect snack – blueberries and peaches!

salmon yellow beans swiss chard

Dinner! Veggies are all Fresh Fork – sauteed swiss chard, balsamic marinated salmon, and yellow beans with lentils, onions & toasted almonds (recipe below!)

And now – what we did with all the yellow string beans. Besides eat them as snacks – because I definitely did that. Yes, I brought a baggie of them into work  – they were so sweet and perfect as a crunchy snack! But then I only had 1/2 pound left for dinner (shh don’t tell B that I ate the rest) – so I had to supplement them with some other stuff, like lentil and onions – which meant they actually came out awesome! Even B really liked them – he asked me multiple times how I had made them, and not in a weird, eew how did you make this type voice, so I take that as a good thing.

Summer Yellow Beans with Onions Lentils and Toasted Almonds ~ I Crashed The Web

Summer Yellow Beans with Onions, Lentils and Toasted Almonds

Here’s what you need:

  • 12-15 almonds
  • 2 garlic cloves, finely diced
  • 2 candy onions, diced
  • 2 tablespoons olive oil
  • 1/2 pound yellow string beans with the ends cut off
  • 1/4 cup low sodium chicken or vegetable broth if you are a vegetarian
  • 1 tsp Italian seasoning
  • 2 cups lentils, already cooked (or 1 15-oz can if you don’t have any prepared)
  • kosher salt and freshly ground black pepper

Here’s what you do:

  1. Preheat the oven to 350 degrees. Once preheated, toast the almonds on a baking sheet for about 5-10 minutes or until they start to take on a darker color and begin to smell. Watch them  – you do NOT want them to burn!
  2. While almonds are toasting, boil some water in a large pot. Add the beans and cook for about 3-5 minutes until they’ve begun to soften slightly. Drain beans.
  3. In a large nonstick pan, heat oil over medium heat. Add the garlic and diced onions and cook until onions are translucent. Add half of broth and cook until broth starts to disappear.
  4. Add beans and rest of broth and cook for about 3 to 5 minutes until beans start to get tender. Add the Italian seasoning and lentils. Cook for 1 to 2 minutes until entire dish is warmed through. Transfer beans to a serving bowl.
  5. Sprinkle with toasted almonds and season with salt and pepper to taste.
  6. Enjoy!
Finely chop the almonds and toast for 5-10 minutes at 350.

Finely chop the almonds and toast for 5-10 minutes at 350.

First get some awesome onions from your CSA. You may have to clean them off.

Get some awesome onions from your CSA. You may have to clean them off.

Dice the onions and sautee with garlic.

Dice the onions and sautee with garlic. Add part of broth and cook until broth cooks down.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Boil the trimmed beans for a few minutes.

Add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

When onions are soft, add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Put in a fun plate and top with toasted almonds.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Enjoy!

For other Fresh Fork Recaps:

Fresh Fork CSA Week Three And Tomato, Corn, Onion and Cilantro Salsa {Recipe}

/ Melissa (I Crashed the Web) / 6 Comments

Week Three of Fresh Fork was great! I’m so excited to be getting all of this fresh produce and meat each week and not have to plan meals. It’s so easy to just use what I have as opposed to making a trip to the grocery store to pick everything up. Yup, I’m drinking the Koolaid.

closeup of B's favorites - the cheese, corn chips ("crackers") and ground beef

closeup of B’s favorites – the cheese, corn chips (“crackers”) and ground beef

check it out! More strawberries, plus lettuce, RADISHES, cilantro and some more yum yums

check it out! More strawberries, plus lettuce, RADISHES, cilantro and some more yum yums

Can’t tell from the picture what we got? Week Three included:

  • 1 lb grassfed ground beef
  • 1 bag heirloom corn chips
  • 1 piece, 6 oz, aged sharp cheddar (called Hull’s Trace)
  • 1 bunch swiss chard
  • 1 head green leaf lettuce
  • 1 bunch radishes
  • 1 bunch cilantro
  • 2 ct zucchini
  • 1 quart strawberries

So what did we make this week?

  • Corn chips: Were eaten with the sharp cheddar (B liked, but I wasn’t a huge fan. I prefer less sharp -softer?-cheese) and we also ate with the corn, onion, tomato and cilantro salsa.
  • Grassfed beef: B made some burgers on our grill over the weekend. I had turkey burgers, but had a bite of the grassfed beef and was pleased – it seemed pretty good!
  • Lettuce and radishes: used for salads and snacks. I LOVE radishes just cut up as a snack so those were gone immediately.
  • Swiss chard: I cooked it up and we had it for dinner one night with some chicken I marinated. B liked it a lot!
  • Zucchini: I roasted some to serve with the chard and chicken.
Chicken, zucchini, swiss chard and lentils

Chicken, zucchini, swiss chard and lentils

  •  Cilantro: This was a tough one because B is not a huge cilantro fan. So I put it on a few salads and added it to a few dishes that I was eating on my own. I did make a salsa to serve with our burgers and chips with some cilantro that was pretty good. That sorta/not-really-a-recipe is below.

tomato corn onion cilantro salsa

Tomato, Corn, Onion and Cilantro Salsa

Here’s what you need:

  • 2 Tablespoons olive oil
  • 1 1/2 ish Tablespoons of red wine vinegar
  • 1-2 cloves garlic, minced
  • 2 tsp lemon or lime juice  (I bet lime would be great! I used lemon. Because that’s what I had on hand)
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 15 oz can of corn (or if you want you can grill up some corn on the cob and use about 2 cobs worth of corn!)
  •  As much cilantro as your heart desires (if you’re like B, the answer is none. If you’re like me, it’s more like 2 bunches…only sorta kidding)

Here’s  what you do:

  1. In a small bowl, whisk together oil, vinegar, lemon juice and minced garlic.
  2. Finely chop onion and tomatoes. Taste the onion – if it’s too spicy (B thinks that red onions can be too spicy at times) soak it in ice water for a little while.
  3. Combine chopped onion, tomatoes, and corn. Mix with dressing.
  4. Add cilantro to taste.
  5.  You’re done – enjoy! It’s a nice refreshing salad that we served with our grilled burgers and corn chips.

Optional: Chop up 1-2 avocados and add those as well.

tomato corn onion cilantro salsa

For other Fresh Fork Recaps: