Watching Qatar beat Japan 3-1 in the Asia Cup while eating dinner at our favorite local Indian joint.
A Standard Southern Slaw
This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.
Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.
This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.
gluten-free, paleo, vegetarian, vegan
A Standard Southern Slaw
About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper
In a large bowl, whisk together the dressing ingredients (mayo and below).
Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.
Let sit in the fridge a couple hours to marinate and serve.
Serves enough for a party
January 31, 2019
She found a prize
January 30, 2019
Princess nap
January 29, 2019
January 28, 2019
Flowers are blooming all over
January 27, 2019
😂😂 what is going on here?
January 26, 2019
Celebrating DH’s 42nd with a Hitchhiker’s Guide to the Galaxy-themed party filled with Doha family, Southern-style spread (ENC-leaning pulled pork, cornbread, slaw, fried okra, dairy-free Mac-n-cheese), ice cream cake, non-dairy ice cream cupcakes, and games.
A successful celebration.
Smashed Chili Butternut
Yay, Instagram – home of endless pretty pictures of food, with occasionally frustratingly vague descriptions that sometimes send me in unexpected flavor directions.
This is kinda that – Jamie Oliver posted something about a smashed butternut squash with crispy sage, and I created a version that goes swimmingly alongside leftover holiday roast beef.
Gluten-free, paleo, vegetarian, vegan
Smashed Chili Butternut
1 butternut squash
3 – 4 Tbsp. fresh sage
1/4 – 1/3 c. toasted hazelnuts, chopped
2 – 3 small chilis, minced
4 Tbsp. balsamic vinegar
1 tsp. Pomegranate molasses
1/2 tsp. ground cumin
4 large cloves garlic, minced
1/2 – 2/3 c. shallots, minced
Olive oil
Neutral oil
Salt & pepper
Cut the butternut in half lengthwise and scoop the seeds. Sprinkle with neutral oil, salt & pepper and bake at 200-220C until soft and browned a bit, 30 – 45 mins. Let cool.
In a large pan, sautée the garlic and shallot in 1 Tbsp. oil until softened and browning. Remove to a large bowl. When the squash is done, scoop that out as well and add to the bowl.
Crisp the sage by heating a Tablespoon oil over high heat and quick frying until browned and crispy. Chop and add to the bowl.
Mince the chili and add.
Chop the nuts and add.
Add the spices (including salt & white pepper), molasses and vinegar. Smash with the back of a spoon to combine.
Taste for seasoning and add salt, pepper & vinegar as needed.
Serves 3 – 4 as a side
January 25, 2019
No excuses …
Gastography 