I won't get any points for plating, but I was HUNGRY!
Mini Moroccan turkey meatballs* (from a cooking class I took)
with almond milk sauce**
Butternut squash (from freezer, so I know there are herbs in there, but that's all I remember)Crash Hot Potatoes
(made with Trader Joe's teeny tiny potatoes) (also, thanks to lasunshine
for showing me this recipe.)
*( RecipeCollapse )
Ok, not the greatest ever, but most recent, great, healthy breakfast:
Brown rice, almond milk, almond butter, shredded coconut and dried tropical fruit bits. I put it all together last night and then just heated it for 1 minute in tbe micro today. The milk absorbed the sweetness of the fruit (no need for added sweetener, as in so many recipes for something similar) and it was like a morning pina colada!
This is so open to substitution that I think this might become a weekly staple. Take any leftover grain (coucous, barley, quinoa, millet, rice...), any dried fruit or frozen fruit or fresh fruit, even, any kind of milk and voila! I added the almond butter for some protein and fat to help keep me full longer. And I only added about a teaspoon, maybe a little more.
It did such a good job that I only ate half. (I suspect the other half will come in handy as a snack late this afternoon!)
I had some blue cheese that I wanted to use up. I decided to make some chicken and I would melt the blue cheese into a sauce and have it on a sandwich for tomorrow's lunch.
Except, I took some ground turkey out instead of chicken. So, tomorrow, I am having a blue cheese turkey burger:
Basically, I mixed the blue cheese into the ground turkey and put it on the George Foreman. While it was cooking, I mixed up some harissa mayo. I also have lettuce and tomato for when I actually eat it.
Tomorrow, I have a concert to go to after work, so this is breakfast, lunch AND dinner:
Rock N Serve bfast, lunch & dinner: Dr. Prager's black bean bites, egg in the cup, banana almond butter wrap, olive bread mozz tomato and basil sandwich, avocado, salsa, homemade tomato salad w/ grilled tofu
So today, was the First Hell's Kitchen Food Truck Bazaar
. Bistro Truck and Frites & Meats didn't show up. Calexico Carne Asada set up late. I was taking pics of the trucks as I ate there...and once it got crowded, I had no desire to stand on line in the heat, so I only got pics of the 2 I ate from. If they do this again, I will do what I did today (went early, bought the 2 I really wanted early - see above re: no Bistro Truck :( - and then it got too crazy) and just buy everything at once. I had a lunch pack with an ice pack for transport. Go Burger I've seen a lot around town (Laurent Tourondel's
burger and dog truck), I didn't want ice cream or treats and Cinnamon vegan truck's offerings didn't really thrill me for the prices.
Anyway, I took pics of what I did eat:
Krave Truck: Short ribs kimchidillas
RickShaw Dumpling Truck (restaurant owned by the amazing Anita Lo
): Chicken Thai basil dumplings
Coconut ice from the ices guy
Then I left to hit up Amy's Bread
, but there was a line. So, I went to the Amish Market
to do some shopping (I didn't need much this week - lemons, a cucumber and some fruit for which I picked a really big pomelo), then back to Amy's for olive bread twists, focaccia bread twists
and a sandwich for tomorrow
I went back to the FT Bazaar, but it was INSANE, couldn't even get through, so I left, finally had a dog at Gray's Papaya
. The dog was good, the bun was meh. Then, I remembered that there was a Golden Crust
up the block, so I popped in for a spicy beef pattie and a jerk chicken pattie.
At that point, I was very hot, tired and carrying heavy bags, so I headed back home. I'm planning on eating some of my delicious leftovers in a few. I'm glad I didn't gorge, but next time (if there is one), I'll take better advantage of my early arrival.
So, the few pics I did take:
Cooked brown rice
Leftover veggie frittata
Frozen broccoli - semi thawed
Frozen turnips - semi thawed
Frozen Mushrooms (that were previously sauteed) - semi thawed
Chili oil (that I made by putting chilis in olive oil)
Black vinegar (can be purchased at Asian markets)
Onion straws (that I froze)
Heat grapeseed oil in a wok (or large pan). Add garlic stir. Add tofu stir until slightly browned. Add mushrooms, turnips and broccoli stir. Add brown rice, salt pepper and five spice stir until rice is heated. Add soy sauce, chili oil and black vinegar stir to coat. Add frittata stir. Scoop into bowl, top with thawed onion straws. Eat.
Some fresh tomatoes (I had 5 small tomatoes on the vine)
Miscellaneous dry spices
I cut the potato into small chunks and cooked until tender in the veggie broth and water (2 cups veggie broth and whatever was left in the tea kettle after boiling the water for the 2 cups of veggie broth), along with celery salt, finely chopped garlic, dried chiles and freeze dried shallots. Then I hand squooshed the tomatoes in, along with the can of tomato paste, dill, celery seed (which I think is all they add to salt to make celery salt, but I was trying to use spices in my cabinet that are kind of getting old), onion powder, more celery salt, pepper, a soup spice mix with basil and other stuff. I let it simmer for a few minutes, then I covered it and simmered for about 10 minutes. Then I pureed everything with my immersion blender. I made 4 2-cup servings in tupperwares. The end.
This is definitely one of those use what you have soups. I made tomato soup because it was that or eat 5 tomatoes tomorrow. I added a potato because I have to use up these damn potatoes and I'm not a huge fan of potatoes. (Anyone hearing me say, "I need to get a bag of potatoes" must stop me immediately. I NEVER need more than 2 potatoes. Ever. Ever.) Also, I recalled my lettuce soup recipe (which I have also used for watercress soup and I bet I could make a mean kale soup...) using a potato to thicken it. I didn't use milk because I didn't feel like it. I didn't add oil or butter because I was trying to keep it low fat and when I tasted the soup, it didn't seem to need it. (Would it have been better with these ingredients? Maybe. But, for me, it didn't NEED it to be tasty, so why add it?) I added dried chiles because I add dried chiles to almost everything these days for a nice, little kick! Before I got my immersion blender, I would just use a regular blender and add the soup in small batches to avoid hot soup exploding all over the kitchen. Sometimes, I even leave my soups chunky cause that's just the mood I'm in.
For tomorrow's lunch, I plan to have a bowl of this with some goat cheese added. And now I have 3 more portions to freeze for later days. Word.
I don't like cauliflower. I don't like carrots. Well, that might not be true.
I don't like RAW cauliflower. I might like cooked cauliflower. So, today, I bought some curried cauliflower to test.
I don't like BABY carrots. (Or COOKED carrots really.) But, I like shredded carrots, but not when they come in a bag preshredded because they always have that smell/taste like bagged baby carrots. So, today, I bought 3 whole, fresh carrots.
I tried to like the flounder I had in my freezer. I tried really hard. 3 times. And then gave up. I don't like flounder.
But, I used to hate beets. Until I ate fresh beets, not precooked or pickled. Now, I am a beet addict.
About what foods have you changed your mind?