July 11, 2020
July 10, 2020
Peachy Keen Steak Bowl
This dish *started* as a riff on a Mediterranean steak bowl … and then my local grocery had nice peaches. So we went a different way. FYI, hummus pairs quite well with peaches.
gluten-free
Peachy Keen Steak Bowl
Steak:
1kg. flank steak or something similar
1/4 cup Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
Liberal cracked black pepper.
First, combine all steak ingredients in a bag or vessel of some sort and marinate at least an hour and up to over night. When it’s time to cook, remove the steak to a prepared baking sheet. Toss the marinade.
Salady bit:
1 pint cherry tomatoes
1/2 red onion, fairly thinly sliced
1-2 peaches, sliced into quarters or eighths
1 small cucumber, chopped
Splash rice vinegar
Splash oil
Salt & pepper
Juice of 1/2 a lemon (I halved and roasted mine along with the veggies)
Set your oven to broil. Add the cherry tomatoes, halved lemons, peach wedges and onion slices to the prepared sheet with the steak.
Pop into the oven for 4 minutes, flip the steak, and back into the oven for 2 more for rare (if your steak is thin); more for not-rare. When the steak is cooked to your liking, remove and let sit 4 – 10 minutes to rest. Slice thinly against the grain with rested.
While the steak and veggies are broiling, make the dressing.
When the tomatoes are blistered and the peaches have some color, add to a large bowl with the cucumber (chopped). Add the rest of the ingredients, toss, and taste for salt and acid.
Dressing:
1/2 cup yogurt (I was lucky enough to find plain soy yogurt this week)
1 Tbsp. neutral oil
The other half lemons’ juice
1 clove garlic, grated
1 tsp. dried oregano
1 tsp. dried dill
1/2 tsp. salt
A little black pepper
Stir all dressing ingredients to combine. Taste for salt and add more if necessary.
Bowl:
Hummus
Microgreens (optional, I used radish)
Toasted pepitas (Optional)
Chives or green onions (would also be lovely)
To assemble the bowl, lay a Tablespoon or a few of hummus down. Top with greens if you’re using and some salad. Lay the steak on top, top with dressing, and sprinkle with the optional garnishes. Hit with a few grinds pepper & an extra sprinkle salt.
Serves 2 for dinner + 1 for lunch
July 9, 2020
Fabric cut ✅
Fabric (machine) flatlined ✅
Hand sewing commenced ✅
July 8, 2020
July 7, 2020
July 6, 2020
July 5, 2020
Orange Salmon
This recipe is unabashedly stolen from a (mostly) Internet friend, who daily sets his sights on making the rest of us in our little corner of the (virtual) world drool.
Gluten-free, pescatarian
Orange Salmon
2 salmon fillets
1-2 cups cooked rice
1 cup snow peas
1 orange
1 thumb + 1 thumb ginger
1 Tbsp. + 2 Tbsp. sesame oil
1/4 cup soy sauce
2 Tbsp. rice vinegar (the original recipe called for mirin, but I can’t get that where i live)
1 Tbsp. honey
2 cloves garlic
1 green onion
Sesame seeds
Mix together the soy sauce, 2 Tbsp. sesame oil, rice vinegar and honey. Grate and stir in the garlic and 1 thumb ginger.
Brush the mixture over your salmon and place skin side up on a prepared baking sheet.
Broil 3 – 5 minutes, flip, baste, and broil another minute or two – until your desired done ness is reached.
While the salmon is working, bring the other Tablespoon of sesame oil up to medium-high in a large pan. Add the snow peas in and toss. Grate the second thumb of ginger in and toss. Zest the orange and toss in.
Sauté until browned in spots. Remove.
Supreme the orange and slice each segment into thirds.
To serve, toss the rice with the segmented orange. Thinly slice the green onion and toss in.
Arrange the rice mix in a bowl, top with a bed of snow peas, and a salmon filet. Sprinkle sesame seeds over the whole lot.
Serves 2 for dinner
July 4, 2020
Gastography 