Eaten Up

Category

Sushjitas

What if we have something for sushi and something for fajitas and hybridize them?
Some sticky rice, some grilled red peppers, some spinach and flour tortillas, bit of cucumber and instead of wasabi some hot peppers, frozen peas and red peppers pureed. Rolled up, it is tasty with texture. I could roll them tighter I suppose.

Cuke Salad

Bruschetta, in the U.S. sense, with some cucumbers and dill, onion and mayo for a quick salad. Light enough that it may call for some pudding later.

Artichokes with Hollandaise Sauce

If you squeeze it and it squeaks, it’s fresh.
Apparently this is a cultivated thistle as you can see from the choke in the artichoke with pink downiness:

I’ve never bought an artichoke that wasn’t pickled. This one got steamed in a colander suspended over water for about 40 minutes until a “leaf” pulled loose. The […]

Pearl Barley and Veggies

Barley is so filling in a good sense. Boil a cup of veggie broth, half a cup of pearl barley, turn in some chips off the old turnip, half a roughly chopped tomato, half a stem of celery. Boil for a few minutes then bake at 350 degrees for an hour.
Beside that is 1/2 a […]

Oyster Mushrooms on Rice

There’s this kind of mushroom called oyster. This too is vegetarian.

The oyster mushrooms can be bought fresh but it’s more flexible to get them dried and re-hydrate them according to need.

The sauce recipe is this:
2 Tbs olive oil
1 medium onion, chopped
4 garlic cloves (or to your taste)
2 plum tomatoes, chopped
4-6 button mushrooms, chopped
1 14 […]

Brussels Sprouts

Brussels sprout cooking order is pleasantly changed with a bit of pureed ginger dropped in the cooking water. Tastes good too. The mushrooms were topped with a drizzle of olive oil and a scattering of parmesan and grilled until brown. The spaghetti was topped with hot pepper and sweet pepper tomato sauce.

Broiled Potato Slices

It’s like homefries but no oil or fat and fast. Some thinly sliced baking potatoes, peeled and sprinkled with oregano, sage and grated kelp as a secret ingredient. Sometimes I freshly grind sea salt but only the wee-est of bit. Grilled until they start to brown and bubble.
A dollop of ketchup with some of that […]