Back in the USSR
October 6, 2018
Back in the USSR
East of the Border Bowl
This meal is straight out of that twilight time between sleeping and awake – at 3 am – and I’m glad it turned out so well! Korean food and Mexican totally don’t sound like complementary flavors, but this dish works. And it’s delicious.
gluten-free, paleo, keto
East of the Border Bowl
1 spaghetti squash
1 Tbsp. garlic ginger paste
Big handful parsley, chopped
2 Tbsp. coconut aminos or soy sauce
1 Tbsp. sesame oil
2 cloves garlic, minced
1 lb. ground chicken
1 packet (4 Tbsp.) your favorite taco seasoning blend (check your labels!)
1/2 onion, chopped
1 Tbsp. neutral oil
1 red pepper, thinly sliced
2 scallions, sliced
2-4 Tbsp. gochujiang tahini sauce
Cook your spaghetti squash until soft, using your favorite method. Shred and reserve half.
Dump half into a large pan over medium-high heat with the sesame oil. Fry until just beginning to brown. Add the soy sauce and stir. Add the parsley and half the garlic and cook, stirring 1-2 minutes or until fully incorporated. Add the rest of the garlic, toss, pull from the heat and set aside.
Put your pan back on the heat and add the Tablespoon neutral oil. Add the chicken and onion and break up with a spoon. Add half the seasoning and work to brown, breaking the chicken up as you go. Add the rest of the seasoning in thirds and cook until browned.
To assemble the bowls, split the squash between two, top with chicken, and arrange the peppers and scallions. Each bowl gets 1-2 Tbsp. sauce.
Serves 2 (bowl) with 2 servings leftover chicken
October 5, 2018
Exploring Kiev 🇺🇦
October 4, 2018
Moar religious (orthodox) sites – the miniatures museum and the treasury of Scythian goods (mostly clothing and horse bling) were particularly fantastic.
October 3, 2018
Art in the Chernobyl exclusion zone.
October 2, 2018
Mother Russia, the protector of Kiev
October 1, 2018
Happy 1 year Doha-versity to me.
Aaaaand, we’re not even in Qatar.
September 30, 2018
Ukraine 🇺🇦
September 29, 2018
Roasted Tropical Salad
This recipe came about because I was craving pineapple that had been on fire, but can’t be trusted to not try and eat my bodyweight at a churrascaria. Enter the oven – the broiler would have been even better, but come to find out, that’s not something my (European) oven cannot actually accomplish. Boo. The funny things you find you miss when living abroad.
This salad is pretty great, can be dressed up a million different ways, and would make a good addition to any potluck or Summer (even if only in spirit) gathering.
gluten-free, paleo, Whole30 (check your labels), vegetarian and vegan (with omissions)
Roasted Tropical Salad
1 bell pepper (green was less pretty than anticipated; opt for another color if making for a group)
2 medium carrots
1 shallot
1 can pineapple chunks in juice
Chop the above ingredients, sprinkle with a little oil + salt, pepper and chili garlic seasoning and roast in a 200C oven for 20 – 25 minutes, or until the pineapple gets to your desired brownness.
Toss with the following (chopped):
8 ounces shredded red cabbage
Big handful cilantro
1 jalapeno
Thumb ginger
2 cloves garlic
Add the roasted veggies and toss again.
Whisk together the dressing:
Juice of 1 lemon or lime
2 Tbsp. pineapple juice
1 Tbsp. coconut aminos or soy sauce
2 Tbsp. sesame oil
1 Tbsp. fish sauce (check your labels for Whole30; omit for veg)
1 Tbsp. rice vinegar
Toss bowl of veggies with dressing.
Top with the following optional ingredients:
1 big handful pepitas
2 tsp. sesame seeds
Roast chicken
Serves a crowd at a party, or 4-5 for a meal depending on what you add.
