Today we had beet greens and curried lentils. I cook lentils with 1:1 ratio salted water (or broth) and simmer 7 minutes then shut off heat and let sit for a while. This particular time I added a bit of garam masala at the beginning of cooking and curry at the end. I chopped the … Continue reading Beet Greens Braised in Bacon and Curried Red Lentils
Today I fried a whole fish then made a sort of pesto by mixing the pan drippings with chopped basil and parsley. I decided to remove the head so I could see when the meat was cooked through. I will use it (and the fish skeloton) to make stock later. The fish took a lot … Continue reading Fried Whole Tilapia with Sesame Seed Crust and Rice with Pesto
Tonight we had green peppers stuffed with basmati rice and chorizo, topped with Parmesan (regiono of course!) and Mozzarella cheese. Side salad was red lettuce topped with sprouts, kimchi and tahini dressing. Dessert was mashed, spiced plantains. I cooked the rice first since it could sit until I was ready for it. I will have … Continue reading Green Peppers Stuffed with Rice and Chorizo with a Side Salad and Mashed Plantain
Today for lupper we had stuffed and fried pablono peppers drizzled in mole with Spanish basmati rice and quinoa. I had a real issue getting the batter to stick to the peppers. At first I tried dredging them in egg and bread crumbs, then I tried a batter to d them in. The dredging worked … Continue reading Stuffed Pablono Peppers Mole with Spanish Rice/Quinoa
Today we had borscht topped with yogurt, sauerkraut, sprouts, and bacon. The borscht was made with potatoes, turnip, daikon radish, and roasted beets (I smoked them over the grill a few days ago). The veggies were boiled in a small amount of chicken stock until tender then a bit of milk was added. Of course, … Continue reading Borscht
Today we had curried basmati rice topped with a braised Napa cabbage mixture and nori with a sprout salad on the side. I had the cabbage mixture left over from making kimchi. It included napa cabbage, shredded carrots, grated ginger, hot pepper, and a bit of sesame oil. I sautéed that mix with ghee and … Continue reading Rice Topped with Braised Cabbage
Today it was unseasonably warm (67 degrees) so I couldn't help but fire up the grill and do a surf and turf. The grill was prepped with hickory and mesquite wood chips. When it started smoking good I started putting things on the grill. Everything was put on the grill starting with the sweet potatoes, … Continue reading Surf and Turf on the grill
Made kale chips today! After rinsing very well, I tore the leaves from the stalks as large as I could, then soaked the kale leaves overnight in water with salt and lemon added to it. I will use the stalks later to juice with. The next morning I put the kale leaves, a batch at … Continue reading Kale Chips
Today we had red lentils topped with organic, local, radish (daikon) greens braised with bacon. I try to buy as whole as foods as I can when I shop so I come up with quite a bit if greens regularly, including beets, radishes, carrots, turnip, etc. Of course,as everyone knows, the best way to get … Continue reading Red Lentils Topped with Radish Greens Braised in Bacon
I fried some plantain slices in a bit of ghee, then made a pan sauce by adding some honey to the ghee that was left in the pan after frying. I also kept a cinnamon stick in the ghee the whole time in order to infuse the oil with some cinnamon flavor.
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