3.21.2017

RCS Potato Cakes and Turnips w/ Tuscan Kale and SunGolds

The 608 CSK
March 21, 2017

Meal 1: Reggae Country Style Potato Cakes, Creole Black Beans, Sweet Potato-Cabbage Hash
·        Heat the potato cakes at 350° on a cookie sheet.  15 minutes should do it.
·        Warm the black beans.  Add a little water to thin them a bit and check the seasoning.
·        Heat the hash in a saute pan with a little fat.  Toss the heat through and finish.


Meal 2: Tuscan Turnip and Kale Stew W/ Sun Dried Sun Gold Cherry Tomatoes , Spelt-Flax Bread, Spinach Salad
·        Warm the soup gently.  I think it needs some salt.  Garnish w/ grated Parm/ Locatelli/ other sharp cheese.  This of course will also add salt so be careful.
·        Warm the bread and serve with soft butter or good olive oil.

·        Dress the Salad.

3.14.2017

Chili w/ Corn Bread and Two Curries w/ Kidgeree

The 608 CSK
March 14, 2017

Meal 1: Bean or Shredded Beef Chili, Yeasted Corn Bread, Spinach Salad
·        Be sure you are heating the chili, not the curry.  They look similar.
·        Heat the chili gently.  garnish as you like.  We prefer yogurt and avocado.
·        Warm the corn bread in the oven, or cut into thick slabs and pan fry in too much butter.
·        Dress the salad.


Meal 2: Spinach and Channa (Chick Peas) in Coconut Milk, Kidgeree, Kidney Bean Curry
·        Be sure you are heating the kidney bean curry, not the chili.  They look similar.
·        Warm each curry gently. 
·        Pan fry the kidgeree in a hot pan with ample oil/ butter, tossing occasionally but trying to crisp the rice/ bean mix and getting it to brown a bit.  Serve the curries atop the rice mix.


3.07.2017

Black Bean Enchiladas and Yellow Split Pea Soup


The 608 CSK
March 7, 2017

Meal 1: Black Bean Enchiladas and Spanish Rice
·        Give the enchiladas a quick zap in the microwave to get the chill out, pour the sauce over the top and heat in  a 350° oven for 20-40 (depending on share size) minutes to heat through until sauce is bubbling.
·        Heat the rice in a sauté pan with a little oil.  Finish with a splash of water to heat through.


Meal 2: Yellow Split Pea Soup, Spinach Salad and Semolina Flaxseed Batards
·        Warm the soup gently.  Adjust the S & P, if needed. 
·        Warm the bread.

·        Dress the salad

2.27.2017

Big fat Burrito and Pasta e Cici

The 608 CSK
February 27, 2017

Meal 1: Big Fat Burrito and Spinach Salad
·        Give them a quick zap in the microwave to get the chill out and then heat the burritos in  a 325° oven for 15 minutes to heat through and crisp the shell. 
·        Dress the salad.

Meal 2: Pasta e Cici w. Snug Haven Spinach, Semolina Gnocchi, Sauteed Escarole
·        Cut the gnocchi into 2-3 pieces per person and arrange on a greased cookie sheet of baking dish.  bake at 400 for about 20 minutes or until the edges brown.
·        Warm the soup gently. 

·        Sautee the escarole in a little butter or olive oil.  Add salt and wilt in the pan.  Serve.

2.21.2017

Spinach Flatbread Pizza and Sweet Potato Chowder

The 608 CSK
February 21, 2017

Meal 1: Fresh Spinach and Chevre Pizza, Baby Limas in Garlic Oil, Beet/Kumquat Salad
·        Heat the pizzas in  425° oven for 7-12 minutes.  Allow the spinach to wilt and the flatbread to toast without getting overcrisp ( unless that's how you like it). 
·        Heat some olive oil in a saute pan. When the oil is heated but not quite shimmering,  add the beans and toss.  Serve when heated and fragrant.  Add only a little water or broth if necessary.
·        Toss the beets and kumquats with their dressing and season.

Meal 2: Caribbean Sweet Potato Chowder, Broa, Spinach Salad
·        Warm the soup gently.  Adjust the S & P. 
·        Warm the Portuguese fisherman's corn bread.

·        Dress the Salad

2.14.2017

Moroccan Chick Peas and Tomato Bisque

The 608 CSK
February 14, 2017

Meal 1: Tomato Bisque, Cheddar Bread, Escarole Salad
·        Warm the soup gently. 
·        Warm the bread.
·        Dress the Salad

Meal 2: Moroccan Chick Peas, Grilled Flatbread, Carrot Salad
·        Warm the chick pea stew gently.  I think it needs a little salt.
·        Heat the flatbreads in the oven, in a dry hot pan, or even over an open gas burner if you are comfortable with that trick.  If you use the oven, be sure to not forget them and make them too crisp.

·        Turn the carrot salad out into a bowl and toss the ingredients with their dressing.  Season, add a little olive oil if necessary and serve.

2.07.2017

Carrot-Escarole Soup & Sesame Noodles w. Ginger-Miso Carrots

The 608 CSK
February7, 2017

Meal 1: Carrot and Escarole Soup, Spelt Loaves, Romaine Salad
·        Warm the soup gently. 
·        Warm the bread.
·        Dress the Salad

Meal 2: Sesame Noodles, Stir-Fried Cabbage, Ginger-Miso Glazed Carrots
·        Warm the noodles. A microwave is probably fine.  Even room temp splashed with a little soy sauce in sesame oil is OK.  You can also pan fry them briefly in a very hot non-stick pan with a little oil.  Allow noodles to cool a bit in the serving bowl and dress  with the sauce.  Garnish with a little green onion if you like.
·        Heat some oil in a sautee pan ( the same as above is great, of course) to smoking hot. Add the stir-fry veggies and look out for popping sesame seeds!  Stir several times, seasoning with salt and allowing vegetables to cook through and char a bit.  Use a lid and a tiny bit of water to speed the cooking process or soften the vegetables a bit. Serve

·        Heat the carrots is a sautee pan with a little bit of water, allowing the vegetables to heat through and re-glaze.