Thursday, March 4, 2010

i had to write about dinner

well - i was a little undecided about what to make - and i had a CSA delivery today ( with tons of greens, a few heirloom tomatoes that were very ripe, and young garlic. I have some onion thinning from my garden, mushrooms, some tomato paste and polenta. I had not used my tagine to its full capacity yet so I decided to give it a whirl.'s the ingredient list:
handful of white mushrooms - sliced
1 young onion - chopped
1 large garlic clove -smashed, peeled and chopped
2 medium sized tomatoes - chopped
1 bunch swish chard (chopped - with stems removed)
2 bunches bok choy (chopped)
3 TBSP tomato paste
1 TBSP dried Italian seasoning
bit of olive oil
bit of water
pinch of salt
handful of basil

polenta that had been prepared and chilled in the fridge for a while
bit of olive oil

put a bit of olive oil in the bottom of the tagine on the stove - over medium heat (you could use a large pan or pot). add mushrooms, garlic and onion, layer in the greens, and tomatoes stir, put in tomato paste, 1/2 cup water, pinch of salt, cover and reduce heat - cook for 20 minutes. Uncover and add the basil - cook for about 5 minutes more - then turn off heat and cover.

slice your polenta into serving sizes - about 3/4 cup worth for each adult.
put some olive oil in a pan on medium heat
add some salt and pepper to the polenta
sautee it up for about 5-7 minutes on each side
(polenta can also be grilled using an oiled grill plate)

the greens will have a lovely sauce - spoon about 1.5 to 2 cups in a bowl and add the polenta pieces - wow - yum.

For the kids - aged 2 and 5  I used about 1/4 - 1/2 cup serve polenta and 2 TBSP - 1/2 cup and chopped it up a lot - it was like a stew...

happy cooking!

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