June 23, 2018
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
June 22, 2018
Weeknight Hash with Chive Pesto
This pesto is bright, zingy and addictive. It’s great with rice and rotisserie chicken, with zoodles and shrimp, and of course with my absolute favorite – a nice weeknight hash.
Weeknight hash: because breakfast is *always* the right answer.
Gluten-free, paleo
Weeknight Hash with Chive Pesto
For the pesto:
1 bunch chives
2 cloves garlic
Juice 1 lemon
Couple glugs good olive oil
A little water if needed
Salt & pepper
For the hash:
Sweet potatoes
Onions
Fat of choice
Salt & pepper
Protein toppers:
Leftover chicken
Eggs
First, wash and chop your potatoes. Cut the onion into chunks. Toss with fat of choice, salt & pepper and bake at 180/200C until cooked to your desired doneness. Alternately, cook in a large pan on the stovetop.
While the potatoes are working, make the pesto by combining all ingredients but water in a blender. Drizzle in a little water if needed to move better. Taste and adjust seasoning as needed – you’re looking for tart and bright.
Grab your proteins and you’re ready to roll. To serve, spoon up some potatoes, top with your protein, and a couple Tablespoons pesto.
Pesto serves 4 or so – the hash depends on how much you make
June 21, 2018
Watching this worker live dangerously. Some of us are hella upset and keep yelling about it.
June 20, 2018
Perched
June 19, 2018
Soon to hit the blog, tonight’s delicious dinner:
June 18, 2018
Someone’s having a case of the Mondays and refused to get up from her nap throughout my entire getting ready for the day process – then went right back to it as soon as she saw me off at the door.
June 17, 2018
Another day, catching up on another movie – Jurassic Park.
One of the best things about having a non-standard to this area’s weekend is having the baller theater to ourselves.
Roasted Mustard Veggies
This dish was exactly what I was picturing when I picked my bottle of mustard oil up.
It’s simple, quick, keto, pantry-friendly and delicious. Plus: it can be dressed up a million different ways. I served with 2 fried eggs for a low-effort dinner one night.
gluten-free, vegetarian, vegan, keto, paleo
Roasted Mustard Veggies
10 ounces frozen veggies (I used a mixture of cauliflower, broccoli, and romanesco)
2-3 Tbsp. Fat of choice (I used coconut oil)
1 Tbsp. Mustard oil (can be found in Indian or middle-eastern groceries)
1/4 c. Slivered almonds
Sprinkle nutritional yeast or Parmesan (optional)
Salt & pepper
Preheat your oven to 200C.
While your oven is heating, line a baking sheet with tinfoil and spread your frozen veggies on top. Sprinkle with the oils and hit with salt and pepper.
Bake 20-25 minutes or until browned to your liking.
While the veggies are roasting, dry toast the almonds over high heat in a large pan. Set aside.
To serve, top the veggies with the almonds.
Makes a hearty main (with something light like eggs) for 1 or decent side for 2
June 16, 2018
Gastography 