Breakfast - Fried Radishes

This is a breakfast staple for me (that you've seen a number of times before).   I cut up the radishes the night before, and leave them in my cast iron frying pan coated in a bit of oil. Then, in the morning, I put the pan on a medium-low heat and the radishes slowly cook while I'm getting ready.   Easy and delicious!   No, really, fried radishes ARE delicious.   Try them just once and you'll be hooked.

Lunch - 'Strange Salad' and 'Leftovers I Decided Not To Photograph'

I quickly threw together this salad, and I still haven't decided how I feel about it.   It is made from two small tomatoes from the garden and an Ontario peach, both chopped, and mixed with raw pumpkin seeds and berry-flavoured balsamic vingear.   I modeled this after a delicious salad that a friend served me a few months ago.   Mine was ok.

Dinner - Black Beans and Yam

Ingredients
-one large onion, diced
-two medium-sized yams, peeled and diced
-four cloves of garlic, put through a garlic press
-2 tsp. ground cumin
-one tsp. chili powder
-2 tsp. dried oregano
-one can of black beans, rinsed
-brown rice
-fresh cilantro, rinsed and chopped
-lime juice

Instructions
Put diced onion in a large pan (I used my Dutch Oven) at a medium-high heat until the onion becomes translucent.  Add yams and all seasoning, except for lime juice.   Continue to cook at a medium heat for about five minutes.   Add a few tablespoons of water, lower heat to medium-low, and cook until yams are soft.   Add black beans and, once they are warm, serve on a bed of brown rice with cilantro and lime juice on top.

More Fermentation - Kimchi

I decided to take a crack at making kimchi, following this recipe.  My only variations were leaving out the daikon, because I couldn't find any, and peeling the carrots into strips instead of cutting them into matchsticks.   I also spent about five minutes kneading the cabbage once I had put the salt on it. 

Next time I'll definitely try making a more complicated kimchi that is left out to ferment longer, but I think this was a nice, easy, way to start. 

Welcome to another week of 'What I Eat.'   I hope everyone is enjoying all the local, fresh food in the grocery stores!   It's definitely preserving season, for those of us who dry, can, and/or freeze fruits and vegetables while they are in season.   Last week I had the pleasure of helping friends process their fall honey from their beehives, which was a lot of fun!   An easy start to preserving would be to try making fridge pickles.   

Breakfast - Crispbread, Sunflower Seed Butter, and Nectarines

After trying and trying to find these crackers online, I gave up.  I had no problem finding the other flavour in the same line (the ones I prefer are the regular sea salt flavour).  These crispbreads are pretty popular with my friends and family, and (somewhat) reasonably priced.  

Lunch - Hummus and Rice Chips

I slept in and didn't have time to make lunch, so I picked these up at the grocery store while I was out running errands.  I ate an orange afterwards, just to make sure I didn't get scurvy.   Of course, it was an orange that was transported all the way from South Africa, so I didn't do the environment any favours.  It was organic, though.  You can't win 'em all!  ;)   You can find both these products in many of the grocery stores in North Bay.   I think 'Sante Fe Barbeque' is definitely the best Lundberg rice chip flavour.  

Dinner - Roast Beef, Mashed Potatoes, and Carrots

This delicious meal was prepared by my dear friend, Sarah.   Throwing root vegetables in with your roast makes a hearty dinner incredibly easy.   In this instance Sarah's roast filled her entire slow cooker, so she steamed the carrots, and then boiled and mashed the potatoes.   

This week's meals aren't particularly high in protein.   I thought it would be nice to briefly address this topic.   We don't need as much protein as the mass media would lead you to believe is necessary for good health.   Protein is an essential component of our diet, but it is also hard for our kidneys (in particular) to process, acidifying, and frequently more allergenic than other foods.   Additionally, the body maintains a large amino acid pool, which can meet our needs between protein-rich meals (amino acids are the building blocks of proteins).  

Breakfast - Puffed Rice, Rice Milk, and Peaches

I love eating fresh Ontario peaches in season!   Today, I enjoyed them with puffed brown rice and rice milk.  

I also freeze peaches at this time of the year (eventually I'll get into canning).   I just quarter the peaches without bothering to skin them, and put them in wide-mouthed mason jars or freezer bags.   If they're left out for very long after they thaw, they oxidize (turn brown), but they still taste good.  I'll often mix them with lemon juice after I've quartered them to keep them fresh.

Lunch - Kale, Fried Radishes, and Tomatoes

The radishes came from the farmers' market, the kale came from my garden, and the tomatoes from my parents' garden.   I fried the radishes in plain avocado oil in my ceramic frying pan, and the kale with peeled, thinly-sliced garlic and avocado oil in my cast iron frying pan.   As I've said before, I have a weakness for frying things. 

Here is some information about why I frequently cook with avocado oil.  

Dinner - Pizza

Friends made me this pizza, so I'm not sure of the company that made the crust.   However, I can say that the pizza was topped with a basil pesto (similar recipe here), mushrooms, peppers, pear, chicken (raised by friends), tomato, avocado, and cheese.    Amazing!