Sunday, December 30, 2007
Leftover roast becomes shepherds pie....
I simply cubed the leftover meat, about 3 cups worth, then sauteed onions and carrots. To the onions and carrots, I added leftover gravy, wine, more seasoning and a little bit of thickening action. I poured the sauce over the beef in a small glass baking dish, topping with mashed potatoes with one egg mixed in. Bake and eat!
Saturday, December 29, 2007
Last night's dinner was a lasagna with wild mushrooms, caramelised onions and arugula. Tasty goodness ~ so much for all that healthy eating I had planned. And hey, I am blowing off the gym right now to write this.
On the plus side, my friend at Barbara Jo's showed me a new cookbook that was very inspiring ~ Charlie Trotter's Spa Cuisine. Once you get past the million photos, the recipes are totally accessible and look very clean and simple. I am craving miso soup with mushrooms and poached egg... too bad we are having shepherds pie for dinner.
Recipe for Lasagna to follow... still working on it.
Thursday, December 27, 2007
Full of rich foods from Christmas dinner, starved of nutrients from a month of working too much and eating crappy food?
This should help ~ it certainly made me feel better!
1 lb soba noodles
3 japanese eggplant, cut in medallions
1/2 lb king oyster mushrooms (regular are also okay)
2 peppers, julienned
1 lb baby bok choy, chopped
1 bunch green onions, chopped
1 tbsp toasted sesame seeds
1 sheet toasted nori, julienned
4 tbsp chopped ginger
1 cup tamari
4 tbsp mirin
4 tbsp brown sugar
1 tbsp rice wine vinegar
1/2 tsp Himchimi Togarashi (Japanes chili powder)
1. Combine sauce ingredients, bring to a boil and simmer for five minutes. Remove from heat, allow to steep for 15 minutes, strain to remove chopped ginger, set aside.
2. Cook noodles according to pkge directions
3. While noodles are cooking, stir fry the vegetables, starting with eggplant and mushrooms. Then add the julienned peppers. Add a splash of sake or water to help speed the cooking process along. Add bok choy and sauce, allow to cook until vegetables are tender. Remove vegetablkes from wok and reduce the pan juice until thick and syrupy.
4. To serve, spoon vegetables over noodles, drizzle sauce over top and sprinkle with sesame seeds, nori threads and green onions.
From Rebar, with a few very minor modifications.