May 31, 2010
Sheepishly I am writing, it has been ages since my last post. I am swamped with settling in to Kootenay time, but I have lots of exciting food in the ground I can’t wait to cook and share with all of you! For now it will be at least a week before I get back to recipe posting as I am taking a 2 week course at the beautiful Mountain Water Retreat in Nelson, being served wonderful fresh whole food each day, so I am enjoying being catered to right now, and will get back to catering to my family next week! The above picture is of the new buds on my grape vines! I think there will be grape jellies and wine in my future!
In addition to the grape vines and the huge garden I have planted I am looking forward to harvesting: cherries, plumbs, saskatoons, thimble berries, elderberries, and chestnut trees, also we have found wild ginger, morel & lobster mushrooms on our land. Can’t wait to enjoy!
I am posting regularly on the building blog about the garden and progress if your interested!
May 5, 2010
Ok if you haven’t grilled avocado before you are missing out on my new favorite food! Once this creamy fruit is grilled the flavor changes from mild, to smoky and rich. I saw the host of The Main grill some avocados a little while a go, and I was totally intrigued. Although I forgot his recipe, I came up with a stellar smoky chunky guac that even I really enjoyed!
I halved 3 ripe avocados, removed the pit, and the fruit from the skin. I used a searing hot cast iron grill pan on the stove well oiled to grill each side for about 4 minutes, without touching or moving them around. I sprinkled the halved with S+P and cut into cubes. These seared pieces of avocado are amazing just like this! They would be fab on a sandwich or salad, or filled with salsa as a appetizer.
I stared with 2 tbsp of Salsa Verde, 2 minced garlic cloves, 1/4 of a jalapeño minced, the juice and some zest from 1 lime, 1 large green onion diced small, a splash of walnut oil, S+P and a pinch of cane sugar, along with the cubes of avocado. Mix by hand with a spoon until some cubes are broken up and some remain chunky. If you are not serving this immediately give the surface of your surveying bowl a good squeeze of lime juice to keep it from browning. ENJOY!
May 3, 2010
This is a super simple mid week meal (especially if you have some left over grain or rice, which I always seems too)
I had a lovely head of red leaf lettuce that was calling to me along with some mango and left over steamed brown rice, so this is what I threw together in about 8 minutes, it was light and yummy and super versatile!
I started by making the best scrambled eggs I have ever made, and I focused really hard on NOT stirring them almost at all, and I think that and a lot of butter was the key to my success! In a small cast iron pan melt 2 tbsp or more of butter, in a small bowl whisk 2 eggs with a dash of water, and let them bubble and cook before jumping in the pan with a spatula as I always do. then gently fold them… like 3 times only! and wait in between. Patience grasshopper * I literally chanted this mantra while making these eggs. Remove fluffy super yummy eggs from the pan and warm a bit of canola oil to a pretty high heat, quickly fry your cooked rice in pan and add 1 knob of minced ginger and 1 clove of minced garlic along with S+P and a drizzle of sesame oil. Remove from heat and garnish with flax seeds, sesame seeds and chopped green onions.
For the salsa I whipped it up with 3 mangos diced, 1 tiny red onion minced finely, 1 jalapeño again minced, a little glug of oil and a squeeze of fresh lime, and S+P. This plate was my dinner and I assembled 4 little wraps using whole crisp red leaf lettuce. So easy. Obviously you could substitute tempeh for the eggs and make it vegan, but either way it’s a great quick Gluten Free and low carb meal meal.