Week 8: Pork Chops & Apple Sauce, Corn & Blueberry Salad

I couldn't resist titling this one "pork chops & applesauce."  Every time I say the phrase I want it to sound like Peter Brady from the Brady Bunch.  In fact, that is about my knowledge on the subject.  I certainly don't recall ever eating pork chops and applesauce together as a kid, but I have seen numerous recipes combining pork and apples.  And since I received both pork chops and cooking apples in this week's CSA bag, I thought I go ahead and serve them up together.  The pork chops we received are from a heritage breed of hog called Berkshire.  According to the people at Fresh Fork Market, this is an older breed that isn't traditionally raised for meat anymore, and it is known for its dark skin, dark meat, and intramuscular marbling (a polite term for fat).  These pork chops certainly looked fattier than the ones I'm used to, and it made for some fun entertainment watching my husband try to trim every last bit of fat out of the meat as he ate it.  However, the fat also ensured that the flavorful thick chops didn't dry out as I sauteed them in some olive oil with a generous sprinkle of salt and pepper.  My husband is not the biggest fan of pork (unless it is the form of bacon or sausage), but even he seemed to enjoy his Berkshire chop after he dissected it.  Alongside the pork chops I served the Apple Chutney recipe provided by Fresh Fork, but modified it to suit my family's taste.  The original recipe called for an entire cup of packed brown sugar, which would have been entirely too sweet for me.  Next time I may up the spice factor more by adding a bit more cayenne or maybe by adding some finely diced chili pepper.  Either way, this sweet and spicy chutney was a surprisingly nice compliment to the pork.  Leftovers served on grilled baguette slices the next day were even better.

Apple Chutney

-1/2 cup unpacked brown sugar
-3/4 cup white vinegar
-2 garlic cloves, minced
-1/8-1/4 teaspoon cayenne pepper, depending on your taste
-1/2 teaspoon cinnamon
-1.5 lbs apples, peeled, cored and chopped
-1 cup diced plum tomatoes
-1 tablespoon fresh mint

Combine sugar and vinegar in a medium saucepan over medium heat, stirring until sugar dissolves.  Add garlic, cayenne, and cinnamon; simmer and reduce to 1/2 cup.  Mix in apples, increase heat and boil until apples are tender, stirring frequently.  Remove from heat.  Mix in tomatoes and cool.  Stir in mint.  Serve with Pork, baguette slices, or cheese and crackers.

Last summer a friend posted on Facebook the bones of a recipe for a corn and blueberry salad.  Blueberries and corn are two of Steven's favorite foods, so of course I had to try it right away.  This salad screams summer with the sweetness of the blueberries and corn, refreshing cucumber, and spicy jalapeno.  I like to buy really fresh super sweet corn from a farm stand if I can find it, then I don't even have to cook it before cutting it off the cob.  Remove the seeds and membranes from the jalapeno to temper the heat, or substitute green or red bell pepper if you're really sensitive to spicy food.

Corn & Blueberry Salad

-1 pint fresh blueberries
-5 ears sweet corn, kernals cut from cob*
-1 large cucumber, peeled if desired, diced
-1 medium red onion, chopped
-2 jalapeno peppers, finely chopped
-1/2 cup chopped fresh basil
-3 tablespoons olive oil
-5-6 tablespoons fresh lime juice
-1 tablespoon honey
-zest of two limes
-2 teaspoons ground cumin
-Salt & pepper

Combine blueberries, corn, cucumber, onion, jalapeno, and basil in a large bowl.  In a medium bowl, whisk together the oil, lime, honey, zest and cumin.  Season with salt and pepper.  Toss dressing with corn mixture and serve.

*If desired, cook the ears of corn in a boiling pot of water for 3-4 minutes before cutting from the cob.

Speaking of corn, here is what I expect to recieve in my CSA bag this Friday:

-1 package Mild Italian Sausage
-1.5 lbs Apricots
-1.5 lbs Red Haven Peaches
-1 dozen Pasture-Raised Chicken Eggs
-6 ears Mira 301 Super Sweet Corn
-1 Candy Onion
-1 head Leaf Lettuce
-1 lb Green Beans
-1 bunch Kale, either Curly or Black
-1 lb Roasted Red Pepper linguini
-1 Leek
-1 bunch Carrots
-2-3 medium-hot Block Peppers
-1.5 lbs red slicing tomatoes

I'll be working on my meal plan tomorrow and will get some ideas posted by the weekend.  I'm open to suggestions, so feel free to post your ideas. Pin It

Week 8 Items & Meal Plan

With my two closest friends visiting from other cities this weekend, I was fortunate to get a much needed break from all my mom duties, including cooking.  I did manage to find the time to create this week's meal plan sometime between brunch, cocktails, and shopping, however, and I wanted to make sure I updated you on this week's CSA items.

What I received:

-1 bunch multi-colored swiss chard
-1 pint maple syrup
-1 lb boneless pork chops
-1 quarter peck Lodi apples
-1.5 lbs peaches
-1 candy onion
-2 cucumbers
-1 bunch mustard greens
-1 lb dragon tongue beans
-1 pint blueberries
-1.5 lbs apricots
-1 head broccoli
-1 bunch beets
-1 bunch green onions

Meal Plan:

Sunday- Pork Chops with Apple Chutney, Sauteed Dragon Tongue Beans, Baguette Slices with Cream Cheese

Monday- Blueberry & Corn Salad, Grilled Shrimp, leftover Baguette

Tuesday- Quesadillas with Swiss Chard & Fresh Cheese, Chips & Salsa

Wednesday- Red Flannel Hash OR Salad with Chicken & Roasted Beets

Thursday- B.L.T. Sandwiches, Broccoli

Friday-  My son's "unbirthday" party. Nitrate-free Hot Dogs, Watermelon, Trail-Mix, S'mores.

Recipes to come!!! Pin It

Week 7: Farmer's Market Frittata, Potato Salad, and Pantry Staples

What's not to love about eggs? They are cheap, nutritious, and versatile.  One of my favorite ways to prepare eggs is in a frittata, which is similar to an omelet or a crust-less quiche.  After adding cooked veggies, meats, and other items to the egg mixture, you just slide the pan into the oven and let it bake while you prepare the rest of the meal and clean up your mess.  The best part about a frittata is that you can change the ingredients based on what you have on hand (great for surprise CSA items!).  Tonight I made what I call a Farmer's Market Frittata, loading it up with zucchini, squash, onion, tomato and herbs.  I crumbled fresh cheese on top and served toast with jam and cream cheese on the side, but fried potatoes, fruit, or a salad would also pair with it nicely for a meal that would work as breakfast, lunch or dinner.  Try your own combinations until you find one you love.  I'm thinking crab and sweet corn, avocado and bacon, and tomato, basil, and fresh mozzarella for my next ventures.

Farmer's Market Frittata
Serves 4

-6 large eggs
-2 tablespoons milk or cream
-1 tablespoon olive oil
-1 medium zucchini, chopped
-1 medium yellow squash, chopped
-1 large tomato, chopped
-1 medium onion, chopped
-1/4 cup chopped fresh basil
-3 tablespoons chopped fresh chives
-6 oz crumbled fresh cheese (I used queso fresco, but goat cheese would work as well)
-Salt & pepper

Preheat oven to 350 degrees

Heat oil in a 10-inch oven-proof skillet over medium-high heat.  Add onion and saute until translucent, about 3 minutes.  Add zucchini and squash, season with salt and pepper.  Saute until tender, 5-7 minutes. 

While the veggies are cooking, whisk eggs and milk in a medium bowl.  Season with salt (about 1/2 teaspoon) and fresh ground pepper.  Stir in tomato, basil, and chives.

When the veggies are ready, pour the egg mixture into the skillet and sprinkle with cheese.  Place the skillet into the oven and bake until set and golden, about 45 minutes.  Slice into wedges and serve.

No matter how much I try to plan meals (and encourage others to do so as well), there are always times when plans need to be changed.  Maybe you realized you went way over your food budget for the month, maybe a freak snow storm hit the area and you can't make it to the store, or maybe you just aren't in the mood for the meal you originally planned for the day.  This is when having a well-stocked pantry comes in handy.  Some items are universal, such as olive & canola oil, some are personal, such as chipotle peppers or sriracha.  Your staple items should allow you to create a meal on any given night, even when you arrive to pick up your CSA package and find a handful of rutabagas.

Since I am often asked what items are my must haves, I thought I go ahead and share with you some of the things I keep stocked in my pantry and refrigerator.  Build your own list based on the types of food you enjoy most. 

Pantry:
Extra Virgin Olive Oil
Canola Oil
Cooking Spray
Salt- Kosher & Coarse Sea Salt
Peppercorns
Fresh Garlic Heads
Onions- White, Red, Yellow
Vinegar- White, Red Wine, White Wine, Balsamic, Apple Cider, & Rice Wine
Chili Powders- Regular, Ancho, & Chipotle
Crushed Red Pepper
Ground Cumin
Cinnamon
Dried Herbs
Honey
Maple Syrup
Soy Sauce
Worcestershire
Flour- All-purpose, Whole Wheat, and White Whole Wheat
Cornmeal
Breadcrumbs- Regular and Panko
Sugar- Granulated, Light Brown, Confectioner's
Baking Powder
Baking Soda
Vanilla Extract
Active Dry Yeast
Cocoa Powder
Chocolate Chips
Dried Fruit- Apricots, Raisins, Cherries
Nuts- Walnuts, Pecans, Almonds
Sun-dried Tomatoes
Assorted Olives
Pickled Jalapenos
Chipotle Peppers in Adobo
Artichoke Hearts- Canned and Marinated
Canned Tomatoes- Diced, Fire-Roasted Diced, Crushed, Sauce, and Paste
Dried Pasta- Spaghetti, Penne, Orzo, Couscous, Rice Noodles
Other Grains-Brown Rice, Old-Fashioned Oats, Barley, Quinoa
Assorted Canned & Dried Beans- Black, Pinto, Cannellini, etc.
Boxed Stock- Chicken, Beef, Vegetable

Refrigerator & Freezer:
Milk
Buttermilk
Half & Half
Eggs
Plain Yogurt
Sour Cream
Cheese- Mozzarella, Mexican Blend, Goat, Queso Fresco
Canola Oil Mayo
Mustard- Dijon, Yellow, and Brown
Salsa- Tomato & Tomatillo
Lemons
Limes
Hot Sauces- Tabasco, Red Hot, Sriracha, Cholula
Fish Sauce
Tortillas- Corn & Flour
Frozen Fruit- Berries, Mango
Frozen Veggies- Peas, Corn, Spinach, Pearl Onions

Finally, as promised for my sister-in-law and her boyfriend, here is my mom's potato salad recipe.  I believe it is adapted from an old Kraft Foods recipe for Great American Potato Salad.  Every time I make it people ask for the recipe.  My mom calls for Miracle Whip, but since my husband prefers mayo, I use canola oil mayonnaise instead.

Great American Potato Salad

-3/4 cup Miracle Whip or Mayonnaise
-1 teaspoon mustard
-1/2 teaspoon celery seed
-1/2 teaspoon salt
-1/8 teaspoon pepper
-4 cups cubed cooked red potatoes
-2 hard-boiled eggs, chopped
-1/2 cup chopped onion
-1/2 cup sliced celery

Mix Miracle Whip or mayo, mustard, celery seed, salt, and pepper.  Add remaining ingredients, mix and refrigerate. Pin It

Week 7: Smoked Chicken Enchiladas

Yes, it's been almost a week since my last post.  I'm not going to make any excuses, I'm just going to jump right into it.  We picked up our CSA package on Friday and here is what we received:

-1 whole chicken
-1 pint blueberries
-1.5 lbs cling peaches
-1.5 lbs slicing tomatoes
-1 head leaf lettuce
-1 bunch of cilantro
-2 zucchini
-2 squash
-1 lb green beans
-1 bunch kale
-1 bunch carrots with tops
-1 bunch spinach
-1 head broccoli
-1 candy onion
-1 pint black raspberries
-8 oz cream cheese

After getting the cilantro I had expected the week before, I decided to make the grilled shrimp pizza I planned for last week on Friday night.  Yesterday I put two whole chickens rubbed with salt, pepper, paprika, and garlic powder on our electric smoker and left them for about 7 hours. Smoking the chicken not only imparts great flavor to the meat, but it ensures that the meat stays tender.  We purchased our electric smoker at Home Depot a few years ago for about $50, but prior to that we had great results smoking meat using our charcoal grill. Part of the chicken was last night's dinner, served with green beans, sauteed mustard greens (My first time trying these. VERY strong flavor. I think in the future I would mix them with other greens rather than eating them alone), and potato salad. Tonight I used some of the leftovers to make Chicken & Spinach Enchiladas.  The last time I made Red Chile Chicken Enchiladas from Rick Bayless's Mexican Everyday cookbook, I doubled the sauce and froze half.  Using part of the smoked chicken and adding some blanched, chopped spinach to the chicken filling, this dish came together quickly with minimal clean-up.  Just the way I like it!

Red Chile and Chicken Enchiladas
Adapted from Mexican Everyday by Rick Bayless

-3 tablespoons of pure ancho chili powder
-2 garlic cloves, peeled and quartered
-1 28 oz can diced fire-roasted tomatoes (I use Muir Glen Organic Fire Roasted Diced Tomatoes)
-1/4 teaspoon ground cumin
-1/4 teaspoon ground black pepper
-1 tablespoon olive oil, plus a little extra for softening the tortillas
-2 cups chicken broth
-12 corn tortillas
-salt
-1/2 teaspoon sugar
-2 to 3 cups of shredded cooked chicken
-1 cup of shredded mexican melting cheese (quesadilla, chihuahua, asadero) or monterey jack, brick or cheddar
-cilantro and/or white onion for a garnish

Preheat the oven to 350 degrees.

In a blender, combine the chili powder, garlic, tomatoes with their juice, cumin, and black pepper and blend until smooth. In a saucepan, heat 1 tablespoon of olive oil and then add the sauce. Cook for about 7 minutes until the sauce is reduced to the consistency of tomato paste. Stir in the broth and turn the heat to medium-low and let simmer for 10 minutes.

While the sauce is simmering, lay the tortillas on a baking sheet and spray or lightly brush on both sides with oil, then stack them in twos. heat them in the oven just long enough to make them soft and pliable, about 3 minutes. Remove from oven, stack them up in a pile and cover with a kitchen towel to keep warm.

Taste the sauce and season with salt, usually about 1 1/2 teaspoons, and the sugar.  Stir in additional broth if the sauce has thickened beyond the consistency of light cream soup.

Spread 1/2 cup of sauce over the bottom of a 13x9 inch baking dish.  Stir another 1/2 to 1 cup of sauce into the chicken.  Lay out a warm tortilla, top with some of the chicken and roll.  Lay seem side down in the baking dish.  Repeat with remaining tortillas.  Ladle remaining sauce over the enchiladas and sprinkle with cheese.

Bake for 10-15 minutes until the cheese is starting to brown.  Sprinkle with the onion rings and cilantro.

Note:  I like to add some cheese to the enchilada filling as well.  Tonight I used a shredded mexican blend inside the enchiladas, then sprinkled queso fresco on the top.

I still have plenty of chicken leftover to use in sandwiches and on top of salads as well.  The stars of this week's CSA package are the peaches. These peaches are small and fuzzy, but amazingly sweet and juicy.  Steven and Jack love them, and this morning I sliced a few and served them over waffles with some fresh whipped cream.  I have been searching for ideas on how to use the carrot tops, and came across the World Carrot Museum website that has quite a few recipes, including a carrot top scramble with eggs.  I plan to try it one morning this week, or I may work the greens into the veggie frittata I plan on making during this week's meal plan.  With temperatures in the 90's all week, I kept the menu light and simple:

Monday:  Tomato, Fresh Mozzarella, & Basil Panini, Carrot Sticks & Hummus

Tuesday:  Farmer's Market Frittata, Toast with Cream Cheese

Wednesday:  Grilled Chicken & Kale Cobb Salad

Thursday:  Vegetable Pasta

Of course, you know I'll end up changing things at least a little bit along the way...

Look for a post again either tomorrow night or Tuesday morning as I plan to share my mom's potato salad recipe (just for you Ashley and Greg!), and a few of my pantry staples that allow me to get a meal on the table even when I don't have time to get to the grocery store. Pin It

Week 6: Spicy Cabbage Stir-fry

Remember when I talked about making sure you can modify your meal plan and move things around? Well, my original plan for the week has been kicked to the curb and I'm creating meals as I go with just the ingredients I have on hand.  Saturday I had planned on making potato salad for potluck picnic in the park with my husband's family (Happy birthday to my Mom-in-law!), but changed my mind at the last minute after finding out what others were bringing and decided to make tomato cucumber salad instead.  We did have grilled Salmon as planned on Sunday, but served it with potatoes and leftover tomato salad instead of green beans.  Actually, I didn't even get green beans in the CSA package, I got the snap peas. I realized I still had half a head of cabbage from last week's pick-up, so I decided to try a vegetarian stir-fry with the cabbage and snap peas.  After checking out some recipes on-line, I came across one for Spicy Stir-fry Chinese Cabbage.  The recipe calls for napa cabbage, so I substituted the regular green cabbage I had, and added the the snap peas in step four.  Served over brown rice, it was a satisfying vegetarian meal.  If you are not used to using chile paste (sambal oelek), use caution when adding it to the stir-fry. I used three heaping teaspoons because we love spicy food, but if you can't take a lot of heat, start with just one teaspoon (or omit it altogether if you're really sensitive) to start.  You can always add more if needed. To make it more kid friendly for Steven, I steamed some of the cabbage and snap peas separately for him, then served it with a few splashes of soy sauce and a sprinkle of sesame seeds.  You could easily add edamame (soy beans), cubed tofu, or shredded chicken if you feel the need to add a protein.

I didn't receive cilantro I was expecting, so I decided to hold off on the shrimp pizza this week.  I have a whole chicken defrosting right now, but it probably won't be ready for the smoker until Wednesday or Thursday.  So, I'm thinking of moving my pasta night up to tomorrow, maybe doing something with the squash and zucchini.  As expected, the raspberries disappeared pretty quickly.  I served them with our Sunday morning whole wheat pancakes and maple syrup.  And Paul and I devoured the Mayfield Creamery "Siberian Night" beer cheese Friday.  According the Fresh Fork newsletter, this is a "French countrystyle cheese with a rind brushed with Thirsty Dog Siberian Night IPA".  According to the Thirsty Dog website, Siberian Night is an Imperial Stout. Ah, tomayto, tomahto.  We drank a Goose Island India Pale Ale with it and just called the whole thing off.  Either way, the cheese was delicious, with a texture similar to Manchego, a Spanish sheep's-milk cheese.  I will definitely be looking to get my hands on this cheese again.  I guess I can say I have kicked the dairy-free diet at this point, although I'm still not using regular milk on my cereal, and I definitely keep a watchful eye on Jack after a cheese binge. 

I also realized (after my mother-in-law questioned me Saturday about some of the recipes I've posted so far) that I have been taking for granted that people are familiar with certain dishes or ingredients, and that I am not explaining some things as well as I could.  From now on I will try to link you to information on special ingredients and explain each dish more in depth if needed.  And feel free to post questions and I'll do my best to answer them as soon as possible.  For the record, muesli is served cold.  Pin It

Week 6: Meal Planning

Pine Mouth Update:  Almost a week now since the pine mouth struck, and I still have a slight bitter taste at the end of a meal.  Fortunately, the food itself tastes fine as I'm eating it, so I should be able to enjoy the raspberries and cheese I've been promised in this week's CSA delivery.

Here is what I am expecting:

-1 bulb onion, candy variety
-1 head garlic
-1 lb green beans OR snap peas
-1 bunch of cilantro
-2 zucchini
-2 squash
-2 lbs sweet cherries
-1 pint black raspberries
-2 bags slicing tomatoes
-1 lb garlic chive linguine
-1 cucumber
-1 bunch mustard greens
-1 6-8 oz piece Mayfield Siberian Night beer cheese
-1 lb of pork sausage

I'm actually kind of relieved not to be getting as much meat in this delivery.  While I have really enjoyed the sausages and ground beef, I'm kind of looking forward to choosing some fish and chicken at market this week.  Overall, the items are pretty basic so there is a lot more leeway in my meal planning.  The only unfamiliar items to some may be the candy onion and maybe the mustard greens.  A candy onion is simply a variety of sweet onion, and mustard greens can be used in the same manner as spinach, kale, and the like.  My meal plan for the week:

Friday:  Clear out the fridge day!  This is when we eat all the leftovers from the past week's meals and    use up all the produce that is going bad. 

Saturday:  Afternoon family potluck at the park. Everyone brings their own meat and a side to share.  I am making cornbread and potato salad.  Paul & I will likely enjoy the cheese as an evening snack after the kids go to bed.

Sunday:  Grilled Salmon, green beans, tomato & cucumber salad, leftover cornbread

Monday:  Grilled Shrimp Pizza, sliced tomatoes

Tuesday:  Smoked Whole Chicken, sauteed mustard greens.

Wednesday:  Garlicky cherry tomato linguine

Thursday:  Sausage & peppers calzones OR breakfast for dinner

The pasta and calzone dishes are ones that I will be making up as I go.  As usual, I will share the recipes if they're successful (Side Note: the chicken and beet lettuce wraps from this past week were not so successful. A bit plain for my taste.  I'll have to work on ramping up the flavor before sharing.  However, I did enjoy the Kale Caesar Slaw recipe from Bon Appetit that I served with it.). The cherries may be baked into cherry hand-pies, or they'll be thrown into morning oatmeal and eaten as snacks.  I'll be lucky if the raspberries survive one day in this house.  They happen to be Steven's absolute favorite, so I'm sure I'll be fighting him for them.  Other ideas for raspberries would be making them into a cobbler or individual crumbles (terrific combined with other berries or peaches), serving them over pancakes or angel food cake, or smash them into plain yogurt with a drizzle of honey.

I'm often asked about how I make a meal plan.  It takes a little getting used to, but it makes mealtime a whole lot easier (and prevents the "there's nothing to eat" dilemma).  I started meal planning a couple of year's ago to help me stick to a grocery budget and to take control of my family's health. When you meal plan you can actually plan variety into your family's diet.  We almost never eat the same meal twice in a month! To start, decide how far in advance you want to plan.  Prior to beginning the CSA, my plan coincided with pay day, so I planned for the 1st through the 15th, and then the16th through the end of the month. On pay day I would do my major shopping, buying all my shelf stable and freezer items, then I shopped weekly for produce.  Now it makes more sense for me to plan weekly. Do what makes the most sense for you.  Every week I sit down with my planner, some cookbooks, and some recipes I have torn from magazines.  First I look at what nights we may have plans or nights when my husband or I may not be home for dinner.  For instance, every Thursday in the summer my husband has golf.  I know not to plan an elaborate meal for that evening; it is usually something easy or something fun for the kids and I, like breakfast for dinner or individual pizzas.  I also look at the days that we might have something that would cause us to be gone most of the afternoon and plan a slow-cooker meal or something with little prep work for that day.  I always try to plan for at least one fish and two vegetarian meals each week as well.  I always make sure that the meals can be moved around as needed, such as when you notice your greens are beginning to wilt and you need to use them immediately, but your squash could hold another day or two.  My meal plans can get pretty elaborate, but they can be as simple as you need them to be.  Sometimes, when I am making a meal that could be frozen, I double it and put half in the freezer for those days when I decide I just don't feel like cooking.  When I'm finished, I post the plan on the refrigerator so I remember to pull items from the freezer to thaw the night before if needed, or so I know I need to swing by the store to pick up salmon that afternoon.  For more meal planning (and home organization) ideas, check out my friend's blog, http://jennshomework.blogspot.com/.

Finally, I thought I'd share simple, easy recipes for Southern Style Green Beans and Tomato & Cucumber Salad.  Steven loves to help snap the ends off the green beans. These are summertime staples at our house.

Southern Style Green Beans

*The beans cook down quite a bit in this recipe, so buy more than you think you need.  My small family can easily eat 1-2 lbs of beans!  Adjust the amounts of the other ingredients as necessary.  I have made these for a crowd before as they hold very well in a crock pot.  They taste better the longer they cook.

-Fresh Green Beans, ends snapped off
-1 medium yellow onion, diced
-1-2 pieces of bacon (or 1-2 tablespoons canola oil)
-salt & pepper

In a large pot, cook bacon over medium heat until the fat begins to render.  Add onion and saute until golden. (You can omit bacon and just use canola or olive oil in this step.)  Add green beans and about 1-2 cups water, depending on the size of the pot, and bring to a boil.  Season with salt & pepper.  Cover, reduce heat and let simmer for at least an hour until cooked down and soft, checking occasionally to make sure the water hasn't evaporated (you can add more water if needed). Double check for seasonings and serve. 

Tomato & Cucumber Salad

In a large bowl, combine sliced tomatoes, sliced cucumbers, and sliced onion (the candy onion would work well here).  Drizzle with olive oil and splash with vinegar to taste (white, red wine, cider, really any kind you have on hand, but I like the stronger flavor of white in this dish).  Add fresh herbs from the garden if desired.  I am currently using basil and thyme since I have an abundance right now!  Season with salt and pepper and toss it all together.  Allow to sit at room temperature while you make the rest of the meal, allowing the juices from the tomatoes to mix with other ingredients.  Can also be served cold if desired. Pin It

Week 5: The Phenomenon Known as "Pine Mouth"

I never intended to let so many days pass between my last post and this one, but I have been dealing with a strange affliction referred to on the internet as "Pine Mouth," and it causes everything I eat to taste bitter and metallic.  Let me start at the beginning.  On Thursday afternoon I sat down to eat some soup for lunch and was surprised to find it left an odd taste in my mouth that lingered throughout the afternoon.  In fact, the taste grew stronger every time I ate or drank anything, and especially when I ate sweet foods.  I of course Googled "soapy or bitter taste in mouth," and was told it was one of three things:  flouride poisoning (uh, doubtful), a reaction to medication (not taking any), or pregnancy (this one sent me immediately to the drugstore in a panic.  Results negative, crisis averted!).  The next morning I sat down to a breakfast of eggs and toast and the taste immediately returned.  I spent the time during my son's swim lesson searching the web again and came across a blog entry mentioning pine nuts and a reaction many were calling "pine mouth".  Hmmm, I did make pesto using pine nuts on Tuesday, so I clicked on the link and there was my answer!  Numerous people were describing the very same symptoms from which I had been suffering within a couple days of eating pine nuts.  I called my husband to tell him I had solved the mystery and learned that he had suddenly been struck with the pine mouth as well!  Symptoms can last anywhere from days to weeks, and no one is quite sure what causes it. Google "pine mouth" and you will find numerous articles speculating why or how it occurs, from whether it's related to the country from which the nuts are imported, to a possible fungus that grows on the nuts themselves.  Either way, for someone who really enjoys food it has been nothing short of torture.  I certainly couldn't taste a recipe and tell you if it was any good or not, let alone try to create a whole new one.  Yesterday I noticed it was markedly better and I could mostly enjoy my dinner of grass-fed beef burgers with caramelized onions, tomato & cucumber salad (sliced tomato, cucumber, red onion and basil splashed with vinegar and olive oil, salt & pepper), chocolate sorbet with cherry compote, and lemon-gin sparkling cocktails.  Today I feel almost back to normal with just a slight lingering bitter taste at the end of a meal. 

Now that my tastebuds are returning, I finally devised my meal plan for the next few days:

Monday: Smoked pork spareribs, Vegetable coleslaw,  and baked beans

Tuesday: Chicken & Beet Lettuce Wrap, Kale Caesar Slaw

Wednesday:  Mexican Beans with Chorizo and Greens

Thursday:  Grilled Squash & Zucchini Pizza

The Chicken & Beet Lettuce Wrap will be an experiment.  If it works, I'll share the recipe later this week.  And yes, I did eat the Brie despite the pine mouth.  And yes, it was still (mostly) delicious.  So far, so good in regards to Jack's reaction to dairy being added back into my diet, hence the pizza on the menu for Thursday night.  So, will I ever eat pine nuts again?  I'm not quite sure.  While I do enjoy them, I'm not sure I enjoy them enough to risk the dreaded pine mouth again.  I just may have to start using walnuts in my pesto instead. Pin It