Today we ate bacon and eggs with a bit of a sprout salad on the side with aoli dressing and ghee and bread.
Bacon, Eggs, Sprouts
Beet Greens Braised in Bacon and Curried Red Lentils
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
Fried Whole Tilapia with Sesame Seed Crust and Rice with Pesto
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
Pickling Beets
I got some beautiful beets from, the farmer's market and decided to pickle them. The brine was made with water, apple cider vinegar and honey. Now I will have to come up with some eggs too!
Green Peppers Stuffed with Rice and Chorizo with a Side Salad and Mashed Plantain
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
Stuffed Pablono Peppers Mole with Spanish Rice/Quinoa
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
Borscht
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
Rice Topped with Braised Cabbage
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
Kimchi and Sauerkraut
Today I made some kimchi and red cabbage sauerkraut. Pretty much you just stuff some shredded, salted cabbage in to a jar and let it sit a few weeks. This time I used a food processor, which made the work ALOT easier.
Scrambled Eggs with Proscuto, Beet Greens and Goat Cheese
Today, for brunch, we had scrambled eggs with prucioto, beet greens and goat cheese with a side of sauerkraut and a sprout mix. The beet greens were braised in ghee and then steamed with a little water to finish them off. While braising the greens; onion, garlic, and hot pepper can be put in too. … Continue reading Scrambled Eggs with Proscuto, Beet Greens and Goat Cheese
Grass Roots Organic Lawn Care 