2020 is a year of pivots and turns.
Today i planned a meal of meatballs made with my meatless loaf recipe, caraway sauerkraut and “picnic tomatoes” from bon appetit with a nice Riesling
I got this:
It was perfectly good…but not what i planned.
The nut loaf recipe lives in my head but i chose to modify and add garbanzos (because i read too many recipes this am)….after i made it, it was too moist for meatballs even after chilling
Its mushrooms, gf bread crumbs, egg, onion, walnuts, spice and added garbanzo.
So i pivoted and shaped it to be sausages and rolled in foul to cook
Im still waiting for it to firm up…i usually make this a ms a loaf so its open for moisture to evaporate and it cook it long and low….so how did i end up with meatballs?
Lightlife burger in my fridge mixed with some cheese, egg, spice and shaped into balls went i to the counter oven for ten minutes and dinner is saved and they were yum!
Why does my kraut not look like a classic caraway kraut? Someone left the package open on my caraway kraut so it went to the trash.
The tomatoes….good idea! The tomatoes werent the best after i made my first farmers market visit in cv19 era…these will be phenomenal with a good ripe tomato!!
This was better than expected. Inspired by a recipe in Bon Appetit this month
Here is the inspiration recipe
Here is my version with micro greens on top and a slice of homegrown tomato.
So i have started some pickled eggs….gonna need to find some beets so they can be pink:-)
7 eggs down…14 to peel.
Ive got fish in everything now that im working hard to lower my triglycerides..
Tonights salad is tomato, micro cilantro, onions, shallot, and white anchovies…with sherry vinegar
Had a shrimp burger and a corn/pepper salad..
All was good
I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.
Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….
The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.
Its time to have some cucs and i had no idea what to do with them plus an heirloom that was ready…so they got plated..a little salt on the cucs and a drizzly of sherry vinegar for the lot.
And an excellent go cheese we have missed for months from a local farm. Goat cheese idyllwild from
Drakes Family Farm. This cheese is an old world Portuguese recipe.
I, again, made a grapefruit juice/grapefruitcello/grapefruit sparkling water cocktail in my Tom of Finland glasses
I made green beans to simmer several hours ago—-using my own blend low sodium chickenless chicken broth.
Fried up some leftover baled mac and cheese slices
And we had some new brand of gluten free dinner rolls that were absolutely perfect
Day 99 worked out well
This was another idea that developed based off my need to use up the cucumbers i have on hand, however, no cucumbers are anywhere on the menu….
I started with the white bbq sauce straight outta southern living magazine
Mayo, vinegar and spices
Mix it up and its white bbq sauce
Next came the greens slow cooking for hours
Followed by a baked mac and cheese ready for the oven.
It all came together:-) with a grapefruit cocktail (from my grapefruit) mixed with my homemade grapefruitcello?
And the whole things came together
I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
Lentil salad with a red jalapeño hiding out in there for bite
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice