Deuce Cities Henhouse

CSA Recipe : Bok Choy & Broccoli Stir Fry

Okay, you guys. Here's another great CSA recipe, a terrific way to eat up all that broccoli that's coming out of the gardens this time of year. We really like this one! We made it with brown rice and topped it off with some cilantro, cashews and sriracha. It would be great with chicken or tofu too. This stir fry is made with a whole head of bok choy. You can slice the stalk up just as you would celery and then chop and wilt the leafy bits. If you didn't know, bok choy is really good fer ya, it's full of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. So there. Also, I used a whole head of broccoli in this thang. I love broccoli, and even my anti-broccoli-suffering-husband ate it. The trick is cutting the broccoli into small florets and then chopping up the stems. It makes it not so broccoi-ish for those non-broccoli loving people. Broccoli is a pretty tyte veg, you guys. Not only can it help lower your colestrol but it also has cancer fighting powers. This is what my friend 'the internet' told me 'bout it: Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function. Better eat yer broccoli. Also, don't forget Get the Scoop [...]
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Hey Guys! Hope you all had a super great weekend. We had a great time hanging with buddies and seeing a show at the zoo - that's right - the zoo, we are getting old. This recipe is a really great one if you're looking to use up your leftover turnip, beet or even radish greens. I had a lot of tops from the beets and turnips we received in this weeks CSA box. I didn't want to just throw them out, but looking at all those greens and thinking about eating them all seemed daunting. Wilting the greens and breaking them down was a good and delicious way to get them in my stomach! If I made this again I'd probably go a bit lighter on the red chilis and oil, but that's just me. It might be perfectly peeñty for you. Here it is:       Spicy Braised Beet & Turnip GreensRecipe from Driftless Organics Ingredients: ▼ 1 bunch beet greens, coarsely chopped ▼ 1 bunch turnip greens, coarsely chopped ▼ 4 scallions, diced ▼ 3 garlic scapes, diced ▼ 3 tbsp olive oil ▼ 1 tablespoon red chile flakes ▼ Salt to taste ▼ Pepper to taste In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid. Cook greens until tender, about 8 minutes leaving the lid off for the last 2 minutes. Serve immediately, using Get the Scoop [...]
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CSA Recipe : Radish & Turnip Salad

I'm so excited that it's CSA season again! We just received our first box from the South West Wisconsin farm, Driftless Organics, last week. Our fridge is overflowing with greens - I could just sit and stare at it all day. I wouldn't though, that would be crazy, but it is really refreshing to see so many raw veggies in our fridge again. Subscribing to a CSA (Community Supported Agriculture) has a lot of great benefits. It allows you to support local agriculture and farmers on a first hand basis, you get and opportunity to eat lots of healthy stuff, and it gives exposure to new varieties of veggies that you may have never cooked with or even tried before. The hard part of course is being dedicated to preparing and eating your CSA box, it does take a bit of dedication. Every season starts with greens so be prepared for a few salad recipes in the coming weeks, this one is a doozy. I could eat radishes all day long in the summer time, so I especially love this recipe. Salad turnips are almost as good as radishes with the a similar but smoother texture and milder flavor. The root vegetables are delicious with the oregano vinaigrette dressing.       Radish & Turnip Salad with Oregano VinaigretteRecipe from Driftless Organics For Salad: ▼ 1 head chopped butterhead lettuce ▼ 4 salad turnips, sliced ▼ 2 medium rashes, sliced ▼ 2 purple scallions, chopped ▼ 4 hard boiled eggs, sliced (optional) For Vinaigrette: ▼ Get the Scoop [...]
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It’s Cocktail Time : The Rusty Iceberg

Hey you guys! It's Friday, and tomorrow is March, and even though it's so cold outside (STILL) I'm going to rise above it all, I'm gonna enjoy my weekend! Can you tell my new vitamin D3 supplements are starting to kick it ;) Let's start the weekend off with this most delicious cocktail. I'm not joking around here you guys, this for sure is my new fav. I've been on a tequila kick all winter - words I never though I'd utter after spending that one night in my 20's puking my gutz out. Tequila is my jam, I have found that I love the smokey taste of tequila, and it goes nicely with the Averna - something I've had on my bar cart all winter. It seemed only natural to mix the two together. I've been trying to come up with cool new ways of ingesting rather than just sipping or shooting it, and this new cocktail recipe is right on the money. I added my two favorite other cocktail ingredients (citrus and ginger, duh) to the Averna and Tequila combo, and then magic happened my friends. In my humble opinion, this recipe is the holy grail of tequila recipes. Be careful, you'll want to drink these fast, and then have another, and another, and another. Guess what I got in my stocking this Christmas, you guys? This super cool silicone ice mold made by Tovolo. I've been building up a stash of round ice balls. If you like making cocktails at home I would highly recommend getting yourself a set.       The Rusty Iceberg Recipe (for 1 cocktail) Get the Scoop [...]
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It’s Cocktail Time : Peeñed-Up Tequila Mule

Happy Friday everyone! I don't know about you but I am going to pretend it's June this weekend and enjoy a few of these Spicy Tequila Mules. See what I did there, I combined all of my favorite things; Tequila, Moscow Mules and a bit of peeñed-upedness. My pal Crystal, brought over some delicious spicy tequila to share at our holiday party earlier this winter. We ended up with spicy tequila leftovers and I've been making these delicious mules with it ever since - I thought I'd share the recipe with you guys, cause it's so good!       Spicy Tequila Mule Spicy Tequila ▼ 1 bottle premium tequila ▼ 2 ancho chilis ▼ 1 fresh jalapeño, sliced ▼ 1 serrano pepper ▼ 1 tsp black pepper, whole Combine all the ingredients together and let sit for 12-24 hours depending on how spicy you like it. Strain of peppers and enjoy at your leisure.   Peeñed-Up Tequila Mule ▼ 2 parts Spicy Tequila ▼ 2 parts ginger beer (I recommend Goslings) ▼ 1 half lime juiced ▼ A cup full of crushed ice Fill a 8oz copper cup to the brim with crushed ice. Crushed ice has more surface area and will chill your drink faster - the copper cup transmits the cold faster making it supper chilling and enhancing the flavor of the ginger beer and lime. Add some freshly squeezed lime juice, and the spicy tequila. Top off your refreshing cocktail with a Get the Scoop [...]
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