My parents came to visit this weekend, and as usual, they left my apartment in better condition than before they came! My parents are both extremely handy, and they are always ready and eager to work on any project that we can dream up. My favorite project this time was a custom made wall mounted iPad Frame. I’m so giddy about it that I HAD to share it!
I’m always using the iPad while cooking, and with my already teeny counters, it’s a challenge trying to find a spot for it. I usually end up having to move it around mid prep, covering it in dirty fingerprints and risking an ill-fated drop to the floor. So I told my dad about my iPad cooking woes, and he designed and made me this beauty:
The iPad (actually, I ended up using my HP Touchpad in it so the poor thing finally gets some use!) slides in from the top. There is an opening at the bottom, so I don’t even have to remove it to charge it. We mounted it to my spice cabinet (an Ikea Hack I made a few years ago) with this super duper ultra sticky tape. I’ve tested this tape, and I’m not worried about this falling off, ever!
I’ve already used it twice while cooking, and WOW. This is what the future feels like! I don’t think I’ll ever need to print a recipe again. Thanks dad!! Here’s an action shot:
You can see that I’m using it to make an incredibly delicious chili that netted me 2nd place in the Veggie Chili Cook-Off at work!
I am not the most adventurous person when it comes to grocery shopping. My fiance and I have our grocery run down to an art; we take the same route and the same amount of time each trip. This means, however, that I often get the same produce over and over, since I know I’ll have the ingredients to use with it. In an attempt to get out of my veggie-rut, I bought a ‘mystery’ CSA box. I didn’t know what I was going to get until I picked it up. What I received was a HUGE amount of greens, most of which I’ve never heard of.
I am working through my greens, in order of least perishable to most. Today’s greens are Mizuna, which is a mild Japanese mustard green. After googling it, I learned that it can be used in place of spinach or other mild greens. I sauteed it with some onion and yams, and it was incredible. In my fiance’s own words, “this is restaurant quality!” The mild spiciness mellows even more once cooked, but it adds a depth of flavor that spinach often lacks. I’m going to be bold here and say it’s my new favorite green.
We ate the meal so fast I only had time to take a picture of the wee bit of leftovers before it was gobbled up! This is definitely going in my “make again (and again) recipe box.
Sauteed Mizuna and Yams
Adapted from Martha Stewart online
- 1 Tbs olive oil
- 1 large yam or sweet potato, cubed
- 1/2 white or yellow onion, thinly sliced
- 2 tsp curry powder
- 1/4 cup water
- 1/2 lb Mizuna or other mild greens (about 5 cups tightly packed)
- 1/2 T balsamic vinegar
- 2 green onions, thinly sliced (optional)
- Sea salt and black pepper to taste
Rinse greens well and let drain.
Heat olive oil in a pan over medium heat. Toss in yams and sliced onions. Cook until yams are slightly tender, about 10-12 minutes. Add in green onions, curry powder and water. Cook until water evaporates, about 5 minutes. Add mizuna or greens and stir well. You may have to spit the greens in two batches. Cook until greens have wilted, about 5-8 minutes. Stir in balsamic vinegar and season to taste with sea salt and black pepper.
Nutritional Info: per serving: 160 cals, 7g fat, 4.5g protein, 5g fiber