I'm more carnivorous than herbivores, but I'm finding it easier to balance veggies when purèeing them almost like a sauce- here some pounded pork schnitzel and roasted carrots with a simple tomatoes and pepper pear purèe and another cauliflower with almonds and a little nutmeg.
Naturally, I'd be lost without a blender.
Naturally, I'd be lost without a blender.
Well, we came up with a killer recipe, what a surprise, and so easy to make. One has a soft boiled egg, simmered in soy sauce. The other one is plain.
Mostly veggies.
Carrots, cut into large trapozoids.
Onion, quartered and then peeled into layers
Garlic. Cleaned, not chopped/crushed.
Several medium sized ripe tomatoes cut into quarters.
Cauliflower. Cut into big 2 inch chunks.
A couple of ounces of white Extra Dry Cinzano Vermouth. Martini will do as well.
3 bay leaves.
Salt and olive oil.
Pre cooked chicken ( we used Costco Rotissery chicken meat )
Spinach.
Preheat oven to 400F.
Get a healthy amount of good olive oil hot on medium hot (our range has 18,000BTU gar burners).
Once the onions are yellowish, not quite golden add the carrots, tomatoes and cauliflower. Cook a bit.
Add the vermouth -don't forget to serve yourself some... a dry vodka martini will make it even more pleasant.
Cook it all a bit, Add some salt, mix, add the bay leaves.
Cover the pot.
Put into oven for one hour at 400F.
Open the pot and add very coarsely chopped chicken.
Turn off the oven, cover the pot and put it back for a bit so the chicken warms up.
On a pan, fry the spinach with garlic, olive oil and a bit of garlic.
Serve with warm french bread and a nice red wine.
It was oustanding... the sweetness of the veggies comes through.
The medium boiled egg came from a batch my daughter cooked. Wife wanted it, I didn't.
Mostly veggies.
Carrots, cut into large trapozoids.
Onion, quartered and then peeled into layers
Garlic. Cleaned, not chopped/crushed.
Several medium sized ripe tomatoes cut into quarters.
Cauliflower. Cut into big 2 inch chunks.
A couple of ounces of white Extra Dry Cinzano Vermouth. Martini will do as well.
3 bay leaves.
Salt and olive oil.
Pre cooked chicken ( we used Costco Rotissery chicken meat )
Spinach.
Preheat oven to 400F.
Get a healthy amount of good olive oil hot on medium hot (our range has 18,000BTU gar burners).
Once the onions are yellowish, not quite golden add the carrots, tomatoes and cauliflower. Cook a bit.
Add the vermouth -don't forget to serve yourself some... a dry vodka martini will make it even more pleasant.
Cook it all a bit, Add some salt, mix, add the bay leaves.
Cover the pot.
Put into oven for one hour at 400F.
Open the pot and add very coarsely chopped chicken.
Turn off the oven, cover the pot and put it back for a bit so the chicken warms up.
On a pan, fry the spinach with garlic, olive oil and a bit of garlic.
Serve with warm french bread and a nice red wine.
It was oustanding... the sweetness of the veggies comes through.
The medium boiled egg came from a batch my daughter cooked. Wife wanted it, I didn't.
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Having a week away with the kids this week so bought some of our meals frozen to give us more time for staring out the windows at the rain. Can't you guys in America control the jet stream 
Tonight was Instant pot Chole where we did the hot soak in the instant pot, drained the water then cooked the chick peas in the gravy. Turned out very well and will be the way we do it moving forwards. Usually we put cashews and peas in the rice but only so much you can bring with you.
Tonight was Instant pot Chole where we did the hot soak in the instant pot, drained the water then cooked the chick peas in the gravy. Turned out very well and will be the way we do it moving forwards. Usually we put cashews and peas in the rice but only so much you can bring with you.
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question for the bread experts. I've perfected the taste of the loaf I'm making with a mix of granary, wholemeal, rye, spelt and white flours (by perfect mean the kids will eat it, and when I said I wanted to try spelt the wife said very clearly 'don't make it taste too healthy'). The problem now is that, after 24 hours the bread starts to get crumbly and after 48 hours I lose half of each slice as it falls apart. I suspect I'm slightly over prooving it but wandered what else holds it together. If it helps swapping the granary for an organic brand had made it worse.
Garbanzos...
When I was a kid, I had a running encounter where my mouth ran into the forehead of my friend.... it was like kindergaten so those were my baby teeth and I lost like four of them.... so for the next month I ate ONLY garbanzos, lentils and white beans... mashed,
I still love them. ;-)
When I was a kid, I had a running encounter where my mouth ran into the forehead of my friend.... it was like kindergaten so those were my baby teeth and I lost like four of them.... so for the next month I ate ONLY garbanzos, lentils and white beans... mashed,
I still love them. ;-)
Yes, chicken drums.
Whatever you have seen Tony my friend is probably delicious.
I just invented the term after looking at them before I put the sauce on.
It's a yogurt, dill and garlic with ketchup just for colour, salt and Stevia, and a couple of other things just hanging out in the cupboard.
I am hoping it comes out well.
As you know Tony, I make things my way, not according to a book for the most part.
Tomorrow will speak the truth.
Cheers.
Whatever you have seen Tony my friend is probably delicious.
I just invented the term after looking at them before I put the sauce on.
It's a yogurt, dill and garlic with ketchup just for colour, salt and Stevia, and a couple of other things just hanging out in the cupboard.
I am hoping it comes out well.
As you know Tony, I make things my way, not according to a book for the most part.
Tomorrow will speak the truth.
Cheers.
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If you can post a picture of the bread and list the proportions of each flour and water we can see what may help. Generally with whole wheat and spelt it creates a denser loaf. If its just going stale fast, keep the cut side covered in plastic wrap. Can also pre slice the entire loaf, put parchment between slices and freeze the whole thing. The parchment keep the slices from freezing together.
The peppers Huy Fong uses come from a small area and they had a drought, or something like that. The point being that they couldn't get other peppers as substitutes... on account of flavor.
There are other brands, but they taste different. Trust me, I tried them.
So, for a year, -a crop-, Huy Fong was short of peppers.
BTW, I buy Sriracha by the big "gallon" jar. I truly go through a LOT of that stuff. During the Pepper Crisis, I had stacked up with about three gallons so it barely saw me through. I had to make a gallon last four months, whereas normally I use on gallon per month. It was TOUGH.
I make my own jams. Not as sweet as the commercial kinds, so it's better for your blood sugar and the fruit flavors come through stronger.
So, when we finish a jar, particularly blueberries, I fill it with clear Bacardi rum and let it sit for a while in the fridge.
I've also tried it with vodka, but the sweetness of the rum goes better with the fruit.
Also, try soaking apples and pears in a mixture of vodka with a healthy dollop of triple sec. Let it sit in the fridge for a couple of years... or more.. Or pears in vodka with a couple of vanilla beans... I got one jar that must be, ohh..., 12 years old buy now.
Long term drunk, that's me.
...
Come to think about it... recently I made a big batch of lime jam ( sort of a limemalade) .... that would be good too for Moroccan dishes.
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