Friday, July 28, 2017

coconut-kale smoothie

Today's lunchtime accompaniment was coconutty and smooth.

Just blend banana, avocado, navel orange, coconut cream, kale, lemon juice, water, and chia seeds.

Sunday, July 23, 2017

chicory root "coffee"

OK, folks, the verdict is in: I love chicory "coffee." (I hope the import store continues to carry it.) Here's what I did: heat a cup of unsweetened soy milk, add about 8 grams (1.5 tablespoons) instant chicory powder and quite a few shakes of cinnamon. Whisk and drink up. Mmmmagic in a mug.

Saturday, July 22, 2017

sweet & spicy tomato chutney

Recipe development with leftovers floats my boat. Using up yummy bits from the fridge and reworking them into dinner is so fun.

Tonight: scrambled eggs with leftover sausages, roasted zucchini and yellow squash, and black beans, with chopped green onion on top.

Served with Jamie Oliver's sweet and spicy tomato chutney--it really jazzed it up.

For the chutney (changed a smidgeon from the original recipe), you'll need:
  • 1 onion, chopped
  • 2 cups cherry tomatoes of various colors, quartered
  • 45 ml (3 tablespoons) red wine vinegar
  • 45 ml (3 tablespoons) brown sugar
  • salt, black pepper, and red pepper flakes to taste
Do this:

Just simmer it up till it's thickened and gooey. 

Serve with whatever you like. Sweet! And spicy. 

Friday, July 14, 2017

yael and sharon's israeli eggplant

(Our dinner tonight: stuffed peppers, a salad with artichoke hearts, tomatoes, onion, black olives, cucumbers, balsamic vinegar, olive oil, salt, pepper, and garlic, and our friends' eggplant recipe.)

Back in May, we had a fun, friendly, and fantastic Israeli family stay with us for a few days. On their last night, Yael and Sharon made the most delicious meal for us, including a special eggplant dish.

And here it is for you.

You'll need:

  • eggplant 
  • olive oil
  • sea salt
  • fresh lemon juice
  • fresh minced garlic
Do this:

Slice the eggplant and fry in olive oil till softened and browned. It took me two times in the pan to fit them all in because they need to be in a single layer. Toss in a bowl with sea salt, fresh lemon juice, and fresh minced garlic. 

And if you eat it, you'll want to thank our Israeli friends. I'll pass on your gratitude to them. 

Back in May when our friends were staying with us. We sure do miss them! 

Thursday, July 13, 2017

Italian-style gluten-free chicken-mcmushroomic mixup pasta

(Caveat: I had a little help with the title.)

The Mamatouille family loves pasta, though the Mamatouille kiddiewinks lately say they're loving quinoa more. Whatever floats your plate!

I made this up for a dinner recently and then made it again about a week later when we had friends over for lunch.

You'll need:

  • 2 chicken breasts, chopped into bite-sized pieces
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • shiitake mushrooms, chopped
  • sliced button mushrooms
  • a big handful of fresh spinach, washed and chopped
  • chopped tomatoes
  • salt and pepper
  • olive oil
  • fresh rosemary from the front porch
  • dried oregano
  • dried Italian mixed herbs
  • white wine or sake
  • chopped artichoke hearts
  • goats cheese and red pepper flakes for topping
  • gluten-free pasta
Do this:

Cook that pasta.

In a frying pan, saute the chicken, onions, and garlic in olive oil, then throw in the mushrooms, tomatoes, artichoke hearts, spices, and white wine or sake (enough to simmer in, but not enough to make it soupy). 

Pour the chicken-veggie mixture into the pot of drained pasta, and mix it well. Plate it up with goat cheese and red pepper flakes, if desired. The Mamatouille Beans did not desire the red pepper flakes.

gluten-free wasabi salmon burgers

These are yummy little guys--but next time, I'm going to add even more wasabi!

You'll need:

  • 3 cans salmon (180 g or 6 ounces each)
  • 1/4 cup okara (soy pulp) or whatever binding agent/breadcrumbs you like
  • 3 beaten eggs
  • 1 tablespoon wasabi paste
  • salt and pepper
  • 2 tablespoons dried onion flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • flaxseed meal for coating
  • grapeseed oil for frying
Do this:

Break the salmon up (I also crush the bones), add everything except for the flaxseed meal and grapeseed oil, and mash it together with your fingers. Form into patties, coat with the flaxseed meal, and fry in the oil.

This fed four people for dinner, along with a little bit of corn on the cob, rice cooked with sweet potato chunks, and some sliced tomato and beansprouts.

But next time, I want that burning in my nose from the wasabi. This just didn't do it. More wasabi, please!