Monday, August 29, 2016

Burgers and Veg

Grilled up some burgers and veg.

Thursday, August 25, 2016

Chard Frittata

Slowly sauteed some onions. Blanched a boatload of chard. Hotly sauteed some squash. Added a dozen eggs. Ready go.

Tuesday, August 23, 2016

Baked Tilapia, Roast Broccoli

Baked some tilapia with lemon, butter and herbs. Roasted some veg. Made the whole 30 red pepper sauce. Rice for those that eat it. Quick and delicious.

Sunday, August 21, 2016

Thai Turkey with Zucchini Fritters

Whole 39, pg 234. We didn't do the silly cucumber cup business. Whole pepper, mushrooms, Anaheim pepper, turkey. Used a while lot of ginger for the sauce, and cooked it all together for a few minutes at the end. Turned out pretty well.

Deborah Madison, pg 424. The fritters were pretty good, but would have been better with Bread crumbs as the recipe called for and not flax meal. Zucchini, scallions. Herbs.

Saturday, August 20, 2016

Shrimp Al Pastor

We marinated some shrimp in the pastor sauce from earlier this week. Made some calabacitas to go with. Yum.

Tuesday, August 16, 2016

Cold Thai Salad

Whole30, pg 274.  Zucchini, cucumber, carrots, bean sprouts, peppers, cashews, cilantro, scallions, sunflower butter sauce.

This was pretty good.  Served it with hard-boiled eggs this time.

Sunday, August 14, 2016

Tacos Al Pastor


- A 3 1/2ounce package achiote paste
- 3 canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
- 1/4cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1medium red onion, sliced 1/4- inch thick
- Salt
- 1/4of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- About 1 1/2cups raw tomatillo salsa

In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.

Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between 1/4- and 1/2-inch pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about 1/2 teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.

Saturday, August 13, 2016

Quinoa Black Bean

Made the black bean quinoa bake. Used zucchini and carrots. Mushrooms. Didn't bake it. Still pretty good.

Monday, August 8, 2016

Salmon and Cauliflower

Baked a salmon fillet that was topped with some lime, cilantro, olive oil goodness.  Made some Whole30 cauliflower rice.  "More salmon please" says Elliot.

Saturday, August 6, 2016

Rice Beans Chorizo

Made the crock pot refried beans. Rice - sautéed a diced onion first. Chorizo. Made a cabbage jicama limey slaw.

Wednesday, August 3, 2016

Zucchini Frittata

Sautéed some onions, zucchini, scallions and a bit of pepper until fairly caramelized. Took 35 or so minutes. A dozen eggs, dill and tarragon. Fontina cheese. Not too shabby.