This whole city may be in trouble
March 12, 2016
This whole city may be in trouble
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
March 11, 2016
Looks like socks!
Bonus: I was going through some old pictures today and ran across this shot of my mother in 1975 – she would have been around 17.
Indian Spice Salad with Chili Tamarind Sauce
This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.
Gluten-free, paleo, Whole30.
Indian Spice Salad with Chili Tamarind Sauce
Based on Indian Nachos from Tasting Table
Salad
1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses
Chili Tamarind Sauce
1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate
Indian Spiced Chicken
1 chicken thigh per person
Chana masala
Kosher salt
Ghee
First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.
Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.
Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.
Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.
When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.
Serves 4 – 6
March 10, 2016
Apparently, $13 notebooks are a thing that exist at Target, and I have not learned the lesson of moderation in regard to school supplies.
March 9, 2016
This deliciousness is what happens when one is fancy and celebrating dinner alone.
Canned crab, Fuji apple, carrot, habanero, mayo, sambal olek and lime juice.
Yum.
March 8, 2016
Release the
March 7, 2016
My poor half-dead couch.
March 6, 2016
BAM
March 5, 2016
Charred Chili Brussels Turkey Bowl
This recipe is full of flavor, paleo, and just enough substance for a nice dinner bowl. Were I you, I’d make sure to check out the recipe this one is based off of – I completely forgot two ingredients that would have completely changed the flavor profile of this dish. It’s great as presented here – and would have been great-but-different had I remembered the Tabasco and vinegar.
Gluten-free, paleo, Whole30
Charred Chili Brussels Turkey Bowl
Adapted from Charred Cauliflower w/Garlics, Tabasco Vinegar from Lady & Pups
1 lb. brussels sprouts
1 lb. ground turkey
5 cloves garlic
4 Tbsp. fish sauce
Red chili flakes
1/4 c. avocado or other oil
White pepper
Kosher salt
2 Tbsp. onion powder
2 Tbsp. garlic powder
First, set your garlic up. Peel and smash the cloves – brine in 2 Tbsp. fish sauce for 20 – 30 minutes.
While your garlic is brining, halve the brussels and scatter onto a sheet pan. Set broiler to High.
When the garlic has brined, transfer the garlic (set the fish sauce aside) to a small pot with the oil and a few pinches red pepper flakes. Let fry over med-low heat until the garlic is golden brown and soft. Remove the garlic to its own little bowl. Add the reserved fish sauce + a couple sprinkles white pepper to the oil and pour over the brussels.
Broil 5 – 6 minutes or until charred in spots; flip and repeat. Sprinkle with Kosher salt.
While the brussels are working, add the turkey + a little oil to a large skillet set over medium-high heat. Add a couple pinches red pepper flakes, a dusting of white pepper, the onion powder, garlic powder and a pinch or two of Kosher salt. Sauté until cooked through, stirring and breaking up as you go. Add 2 Tbsp. fish sauce, stir to combine, and let cook another minute or two.
Toss in the brussels and reserved brined garlic.
Serves 2 for dinner
