keltheimpossible Posted March 24, 2017 Author Share Posted March 24, 2017 Home from work due to a herniated disc. But I still have to eat! So, Morrocan chicken with olives served over mashed yukon golds with thyme! A little untraditional, I know, but delicious! Link to comment
keltheimpossible Posted March 25, 2017 Author Share Posted March 25, 2017 This evening: marinated chicken served over basmati rice with sauteed shitake mushrooms and spinach, seasoned with lemon, garlic, red pepper, and thyme. Link to comment
keltheimpossible Posted April 8, 2017 Author Share Posted April 8, 2017 Savory vegan polenta with sauteed shitake mushrooms and garlic: Link to comment
keltheimpossible Posted April 14, 2017 Author Share Posted April 14, 2017 Parmesan-crusted salmon with garlic and thyme, great with wild rice! 1 Link to comment
othela Posted April 15, 2017 Share Posted April 15, 2017 I'm smitten with that crust. Do you think it would work just as well with pork? Link to comment
keltheimpossible Posted April 15, 2017 Author Share Posted April 15, 2017 Hmmm, it MIGHT with some tweaking....I can send you the recipe and I would be happy to suggest a few modifications that might make it work better as a pork batter. Just message me. It was delicious, btw, and the best part was eating the left-over batter on the baking sheet. ;) Link to comment
keltheimpossible Posted April 23, 2017 Author Share Posted April 23, 2017 Back with another salmon dish, this time seared to crisp the skin then roasted with anchovy butter, garlic, and capers. I used extra anchovies and extra garlic, as I'm a huge fan of both. This just might be my favorite salmon recipe! Link to comment
keltheimpossible Posted May 4, 2017 Author Share Posted May 4, 2017 Don't like your vegetables? You will like these: brown sugar-glazed carrots! I like a little spice, too, so I added some ginger, roasted cinnamon, and cayenne. I've been enjoying the pleasures of roasted vegetables. Last night was roasted green beans and cremini mushrooms. I used EVO, balsamic vinegar, thyme, and garlic for the marinade. Link to comment
keltheimpossible Posted May 14, 2017 Author Share Posted May 14, 2017 The taste of summer: sauteed summer squash, tomatoes, and onions (oh, yeah and garlic) served over pasta. Locally grown, though not by me. Link to comment
keltheimpossible Posted June 3, 2017 Author Share Posted June 3, 2017 Bison Bolognese...ingredients from FM, except for the bison, of course. I'm drinking an Apothic Dark, the wine I used in the dish. Never cook with something you wouldn't drink and since I had plenty left over..... 1 Link to comment
keltheimpossible Posted June 16, 2017 Author Share Posted June 16, 2017 Broccoli....sigh. I just can't love broccoli. I've tried it steamed, stir-fried, roasted, and in salads. It's still broccoli, and I still think, "Meh." If I've got to eat eat it-and I do occasionally, b/c it's fresh and on offer at the FM and good for me-I will have it steamed with a drizzle of garlic-infused EVO and grated parmesan. (WARNING: Manybrands of grated parmesan, even though they claim to be organic and freshly grated, contain cellulose. So if all you want in your parm is cheese, check labels carefully. Sartori and Boar's Head both are good.) Link to comment
keltheimpossible Posted June 16, 2017 Author Share Posted June 16, 2017 Sausage with roasted tomato ragu over fried polenta: Link to comment
keltheimpossible Posted June 18, 2017 Author Share Posted June 18, 2017 The leftovers for this dish were equally awesome. I just fried the polenta in a little EVO and served the sauce over that. I liked this dish so well that I'm having a variation of it this weekend. I added mushrooms and made it diabolical (added some fiery hot peppers). Awaiting the results, but I'm certain the sauce will be tasty! Link to comment
keltheimpossible Posted June 19, 2017 Author Share Posted June 19, 2017 Supper: Ligurian chicken (chicken braised in a white wine reduction with Castelvetrano olives, dry salami, and fennel) served over mashed parmesan Yukons. Link to comment
keltheimpossible Posted June 25, 2017 Author Share Posted June 25, 2017 Roasted chicken with fingerling potatoes on a bed of heirloom lettuce. The chicken and potatoes were marinated in a sriracha marinade. 1 Link to comment
keltheimpossible Posted June 29, 2017 Author Share Posted June 29, 2017 A buddha bowl using roasted riced cauliflower with tofu and veggies in a garlic sauce. Link to comment
keltheimpossible Posted June 30, 2017 Author Share Posted June 30, 2017 Another buddha bowl. This time made with actual rice with tofu and kale in a sweet garlic chili sauce. Link to comment
keltheimpossible Posted June 30, 2017 Author Share Posted June 30, 2017 Crispy baked banana chips: Link to comment
keltheimpossible Posted July 2, 2017 Author Share Posted July 2, 2017 What to do with all that basil: Gai Pad KraPao (thai chicken with basil)! I served it over coconut rice. Link to comment
keltheimpossible Posted July 3, 2017 Author Share Posted July 3, 2017 Chicken thighs with crispy kale and mushrooms in a garlicky anchovy sauce over creamy polenta! 1 Link to comment
keltheimpossible Posted July 7, 2017 Author Share Posted July 7, 2017 Spicy African peanut chicken stew with sweet potatoes and kale! Link to comment
keltheimpossible Posted July 9, 2017 Author Share Posted July 9, 2017 A buddha bowl using parmesan roasted cauliflower instead of rice with tofu and veggies in sriracha lime sauce. Just because, I also threw in some fresh basil. Link to comment
keltheimpossible Posted July 11, 2017 Author Share Posted July 11, 2017 Spicy Manchurian tofu and cauliflower: Link to comment
keltheimpossible Posted July 12, 2017 Author Share Posted July 12, 2017 Supper: Stir-fried beets and tofu with amaranth greens in a spicy garlic sauce, served over rice! Link to comment
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