Friday, July 29, 2016

Roasted and sautéed veg

Roasted some turnips, beets and onions. Sautéed some green beans squash and chard. Also cooked some sausages.

Turned out quite well.

Wednesday, July 27, 2016

Chicken Hash

Whole 39, pg 228. We doubled it. Grill panned the chicken thighs. Walnuts, sweet potato grated in the food processor, apples, arugula. Used about 1/3 c apple cider vinegar.

This turned out pretty well this time.

Tuesday, July 26, 2016

Wednesday, July 20, 2016

Broccoli, Chickpea & Avocado Sandwiches

http://cookieandkate.com/2016/broccoli-chickpea-pita-sandwiches/

We put two cans of chickpeas in it.  And probably used a whole lot of broccoli.  Pretty tasty really.  We roasted the broccoli. It could have used more sun-dried tomatoes too.


Ingredients
Broccoli chickpea salad
  • 1 bunch of broccoli, florets removed and sliced thin
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
  • ⅓ cup chopped sun-dried tomatoes*
  • ⅓ cup finely chopped red onion
  • ⅓ cup crumbled feta cheese or thinly sliced Kalamata olives
Lemon dressing
  • ¼ cup olive oil
  • 2 tablespoons lemon juice, to taste
  • 1 ½ teaspoons Dijon mustard
  • 1½ teaspoons honey or maple syrup or agave nectar, to taste
  • 1 clove garlic, pressed or minced
  • ¼ teaspoon salt, to taste
  • Pinch red pepper flakes
Everything else
  • 2 medium avocados, or about ¾ cup of your favorite hummus
  • Salt, to taste
  • 4 whole grain pita breads, or 4 large, thick slices of hearty whole grain bread
Instructions
  1. To prepare the broccoli chickpea salad: In a medium mixing bowl, combine all of the ingredients as listed. Toss to combine.
  2. To prepare the lemon dressing: In a small liquid measuring cup or bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified. Taste, and add additional salt if necessary. The dressing should be a little tart, but if it’s too tart, add a little more sweetener to balance the flavors. If it’s not tart enough for your liking, add a little more lemon juice.
  3. Pour the dressing over the broccoli chickpea salad and toss to combine. Set the bowl aside to marinate while you work on the rest.
  4. To make the mashed avocado, halve and pit the avocados, then scoop the flesh of the avocados into a bowl. Mash them with a pastry cutter or a fork until they are mostly mashed, and spreadable. Season with a pinch of salt, and add more to taste.
  5. To prepare the pita breads, warm them for a few minutes in the oven, or in a toaster oven, or even in the microwave. (If you’re using slices of bread, pop them in the toaster until golden.)
  6. Spread mashed avocado (or hummus) over one-half of the top surface of each pita round, and cover the other half with a few generous spoonfuls of broccoli chickpea salad. (If you’re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.) Serve immediately.

Tuesday, July 19, 2016

Brats

You know, your standard, run of the mill, light the grill on fire, brats.

Sunday, July 10, 2016

Chimichurri steak and kabobs

Made a rando Chimichurri sauce.  Sort of based on the grill books version. Skewered some zucchini, mushrooms, onions, tomatoes and peppers. Grill. Also grilled a couple steaks.

Pretty tasty.

Also made some watermelon agua Fresca. Blended watermelon with a couple limes and some water.

Saturday, July 9, 2016

Tuesday, July 5, 2016