Roast Vegetables and Stir-Fry Asian Greens and COOKIES!!

I love vegetables.  I bet you didn't know that. :)
This week from the CSA we got some baby beets, baby scarlet turnips, and cauliflower.  I decided it would be tasty to roast them all in olive oil with some onions and garlic.  But the baby beets were so...baby...I mean, they were all beet greens, that I was perplexed.  So.  I composted them.  The remaining veggies were great!  I roasted for about 40 minutes at 400F.

We also got some great Asian greens.  Kale, baby bok choy, tatsoi.  I love baby bok choi and tatsoi.  I stir-fried them quickly and put some of Trader Joe's Island Soyaki sauce on them delish!  And in the same Trader Joe's vein, we had breaded chicken cutlets.

I was also craving something sweet yesterday.  Bad me.  I thought about cookies, and where better to look than Love Veggies and Yoga.  I mean, all the desserts Averie makes - she's a pro.  I found her recipe for Oatmeal Peanut Butter Chocolate Chip cookies, and the rest was history! I cooked mine a little longer than she did, but they were still tasty.  My only regret is that I made bagels on Saturday and needed only egg white for that, but I needed an extra yolk on Sunday for the cookies.  Next time, I'll make them on the same day.

Ginger Glazed Carrots and Turnips, and Leftover Brisket

Okay, the brisket was MUCH better on day 2.  That's probably why the recipe suggests you make it the day before.  Softer, not chewy, flavorful.  Yum.  Maybe I'll try it again sometime.  It was delicious over brown rice.

I used this recipe from smitten kitchen.  My brisket was only about 1.75 lbs, so I edited it.  And I didn't have chili sauce so I used a little salsa.

I also made ginger glazed carrots and turnips.  I got this bunch of teeny tiny baby turnips from the CSA, and thought they would go well with the rest of our carrots. 

Tomorrow is Wednesday.  Last Thursday was our first pick up day of our CSA.  All we have left is a lemon and some lettuce.  Good thing pick-up day is coming the day after.

Chicken and Rice

I was originally going to make chicken fried rice.  But I didn't have the energy to make the rice ahead of time (and it's much better if you do).  And I also didn't feel like dirtying another dish.

So I made the chicken and rice all in the rice cooker.  And except for the fact that I added the peas too soon (and they got gray), it was very good.

Chicken and Rice in the Rice cooker:
1 cup brown rice
2 cups water
1/3 to 1/2 cup leftover pan juices from roasting the chickens (see note below)
1 cup frozen peas
2 large carrots, chopped
1 chicken breast, chopped
1 Tbsp low sodium soy sauce

Note: The Fine Cooking recipe for citrus roasted chicken recommended saving the pan juices to use as flavoring later.  I saved about a cup of it.  1/3 was chicken fat that solidified in the fridge.  I skimmed off most of the fat, leaving about 1-2 Tbsp.  I put that and the rest of the pan juices that had also solidified into the rice cooker.

Into the rice cooker: brown rice, water, pan juices.  Press go.

About 15 minutes before it should be done (45 min later), add diced chicken and carrots and stir.  I also added the peas, but I'd recommend adding them even later.  When the rice cooker is done, stir well and eat!

Top with a little soy sauce.