Filipino Beef Kare Kare
When it's a pandemic, and you live in the Near North, you have to make your own ethnic dishes! I used this recipe, with the following variations. Ingredients:
Directions:
When you make a special Filipino dish you HAVE to eat it with freshly made white rice. It's a rule. Ask a Filipino person, they'll tell you ;) I cannot sing the praises of Dalew Farms enough. They're local, they're nice, they're humane, and the meat is delicious! The also put a lot of work into Click Fork, which is a local online farmers' market worth taking a look at.
0 Comments
Butternut Squash Soup and Savory 'Cheddar' Biscuits
This lunch is a great example of making food with substitutions and variations. I made this lunch at the home of one of the people in my social bubble who didn't have all the the tools and ingredients I'm used to having on hand. It was absolutely delicious, even if the biscuits were flat! Who cares, really, if they taste good? Biscuits: I used this recipe, with the following variations. Ingredients:
Directions:
Soup Soups in a Vitamix are so easy! I fried two yellow onions until they became translucent, and started to brown. I dumped some leftover turkey broth (from the holidays), the onions, roasted butternut squash (peeled, although I recently heard you can eat the skin), a drained can of black eyes peas (for protein, I would have used white beans if I had some), and about a teaspoon of dried ginger. I then added enough water for the Vitamix to be able to do its thing. I left it running at high speed long enough for the soup to become hot (less than 10 minutes). SO GOOD! Mashed Rutabaga, Lime Black Beans, and Strawberries From Too Far Away
These fresh strawberries were a delicious treat! Why do I say the strawberries are from too far away? Buying strawberries in the winter means that:
The black beans were drained from a can, and cooked in a cast iron frying pan with about two tablespoons of lime juice and two tablespoons of olive oil, until the liquid was reduced. The rutabaga was a leftover from a holiday dinner. I peeled and roughly chopped the rutabaga, boiled it until it was soft, drained it, and then mashed it with a bit of vegan margarine. I warmed it in the same frying pan as the beans, once they were done, allowing it to brown slightly. All in all, this was a delicious breakfast that took less than ten minutes to make, and a welcome break from holiday overindulgence. |
What I EatI want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!
Archives
July 2024
|