Toured the Arab Museum Of Modern Art – I love the playfulness of this piece by Jewad Selim.
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Spinach Berry Smoothie
Yay, it’s (hopefully) back to the smoothie life over here – and I made a great one this morning. This smoothie is tart, not too sweet, low-ish in carbs and hit the spot for breakfast. Even with the crappy blender I’ve been saddled with (R.I.P. and get lots of in your new home, Vitamix).
Gluten-free, paleo, vegetarian, vegan, Whole30-ish
Spinach Berry Smoothie
Big hand full of spinach
1/2 a medium Haas avocado
Big squirt bottled lime juice (or the juice of 1 fresh lime)
1/3 – 1/2 cup frozen mixed berries (I used a blend of strawberries, raspberries, currants, and blueberries)
Slack hand full of fresh mint (roughly 2 Tbsp.)
Enough water to make the mixture blend
Blend and enjoy – makes enough for a nice-sized smoothie cup or a small glass + sidecar.
Serves 1
October 20, 2017
Spent the evening meeting some fantastic local bloggers and enjoying a Dhow boat dinner tour with National Cruise.
More on the cruise later!
October 19, 2017
Spent a nice evening exercising a little creativity if not precision with Paint The Town Doha.
October 18, 2017
Indoor jellies.
October 17, 2017
October 16, 2017
October 15, 2017
This mall – the Villagio – looks like the Bellagio in Vegas, complete with gondola rides.
October 14, 2017
This handsome guy is a Saluki – one of the breeds out here that’s popular, but a huge shelter dweller.
Walked some lovelies in the desert (and utterly forgot to take pics), and volunteered at a great shelter.
Thai Red Curry Meatballs
Yay! Back to cooking – and hopefully back to regular recipe-posting.
This move has been rough, and it’s really taken a toll on my desire to cook, eating habits, and creativity in general. I’m hoping this first “real” dinner in the new place is a start in the right direction health and blog-wise.
Gluten-free, paleo, Whole30 if you source your ingredients right
Thai Red Curry Meatballs
1 pound ground chicken
1/2 small red onion
Juice + zest of 2 limes
1/2 inch fresh ginger, peeled
Big pinch chili powder (hot chili – red pepper flakes would do)
2 cloves garlic
Hand full baby carrots
1 Tbsp. coconut aminos or soy sauce
Big pinch ground cumin
Salt & pepper to taste
For the sauce
1 can coconut milk
2 Tbsp. red curry paste
2 Tbsp. nut butter (or a hand full of nuts, a sprinkle of salt + 2 tsp. coconut oil)
Juice of 2 limes
2 cloves garlic
First, make the meatballs by combining all meatball ingredients in a blender or food processor (minus the chicken) and process to a mush. Mix in half to 3/4 with the chicken and form into ping pong to golf ball sized balls. Warning: this mixture will be a bit wet. It’ll firm up in the oven.
Bake at 400f for 20 mins. Flip; bake an additional 15 mins. or until cooked through. Note: Since the mixture is so wet when it goes into the oven, perfect balls aren’t happening, but they’re still damn tasty.
While your balls are a-cookin’, make the sauce by blending all ingredients together and adding to a large pan. Simmer until the meatballs are ready.
When the meatballs come out of the oven, add to the simmering sauce to combine.
Serve with mixed veg of your choice.
Serves 2-3 for dinner with a hearty side of veggies.
