What’s For Dinner?

· by delijan · Read in about 6 min · (1177 words) ·

I’m still being asked about what I eat every day. In addition, I have been sending pics of many of our meals to friends and relatives. So, I’ve decided to post them here, rather than sending out so many individual messages.

This first post will contain a bunch, so you’ll have to scroll a bit, but after this, I will post them as I take them. I apologize for the quality at times, but the lighting in my kitchen is bad. (Actually it totally sucks! I’m working on it, but it’s expensive to change out that many light bulbs all at once.) Hopefully, the pictures will improve as we go along.

Southwestern Salad and Mushroom Ragout with Spaghetti Squash

June 27, 2012: This one is a Southwest Bean and Corn Salad served with Mushroom Ragout with Spaghetti Squash. (Sorry about the color here. The next picture reflects the true color of the plates and food!)

For the Mushroom Ragout:

We got 6 spaghetti squash, so that was “pre-made”. To cook it, I wash the squash, pierce it with a knife several times, and steam it. It takes about 20 minutes. I take it out and cut it in half to cool for handling, scoop out the seeds, and shred the squash with a fork into a bowl. Toss with a little olive oil to keep it from sticking together. For this dish, I held out about 1-12 to 2 cups. The rest went in the freezer.

The ragout was 12 yellow onion and celery (maybe one stalk?) cooked in olive oil in  a flat-bottom pan until the onions were golden.

Then I added the mushrooms. Any kind will work, but I prefer to use ones with more flavor, like baby bellas. I will use the white ones if they come in our BB, but I will mix them with other kinds when I can. I also added 2 cloves of minced garlic at this point.

The pan was deglazed with 18 cup chardonnay + 1 teaspoon white basalmic vinegar.

When they were just getting tender I added about 1 cup of previously cooked diced tomatoes (romas) with the little bit of juice that was in the container.

All the seasoning went in at this point:

Mrs. Dash Table Blend

Onion Powder

Fresh ground black/green pepper

dry thyme, crushed

dry sage, (in the form of the “poultry seasoning” because that’s what I had on hand)

dry rosemary (we pulverize this in a mortar because I don’t like biting into a “stick”)

(Note: There are very few things we add salt to. It’s not needed in most dishes if the rest of the ingredients are properly balanced and you use herbs and other spices, and there is a direct correlation for DH between how much salt he eats and how high his blood pressure is. In this dish, the celery takes the place of salt. It works because it’s alkaline and balances out the acid ingredients.)

The mixture is cooked at a medium-low heat until the liquid is reduced and thickened.

Toss in the squash, stir and heat until the squash is just hot enough (don’t cook it very long!)

It made enough for two servings, with no leftovers. I made it to use up some things in the refrigerator and to show DH how to make a hot entree and a salad combo for a vegetarian meal that is nutritionally balanced. He’s not really used to eating like this, so we’re going through a “learning process”.

It was: Yummmy!

I will be glad when I get the herb garden going because it’s even better when you start with fresh herbs for this one.

 

Grilled Sword Fish with Mango Salsa

July 2, 2012: Here you have Grilled Swordfish with Pineapple and Mango Salsa accompanied by a salad with Grilled Mexican Grey Squash, grilled White Corn with a Lime Cilantro salad dressing.

 

Mediterranean Plate

July 2, 2012: This is our version of Pita Jungle’s Mediterranean Plate. It has Tabbouleh made with red quinoa, Tadzhik, two kinds of hummus (greek and green chili) and Greek Salad. The white cube in the center is a small piece of feta cheese. The round disks are Falafel chips. We haven’t worked the kinks out of home made Falafel yet, so these are our substitute.

 

Chile Rellenos

July 3, 2012: I was hungry and this smelled so good that I forgot to take a picture before I started eating! This is Chile Rellenos… one of my favorites! The salad is the grilled corn/squash from Sunday with some black beans added.

Relleno means “stuffed”. These are never the same twice because we generally make them out of whatever is left over. This one had: Sauteed Kale & Spinach, Potato/chili with Ancho Chili Sauce that was left over from tacos, some re-fried pinto beans. We added Soy Station cheese, about 2 tsp of grated 100% coco Ghirardelli Chocolate, and Pepitas.

The whole thing was cooked on the grill outside in a covered cast iron skillet. (Gotta love those radiant grills! They make for a great “summer oven”.)

The beer is Estrella Damm Daura, which is a non-gluten beer. It tastes like Dos XX!!!

 

What's For Dinner

July 4, 2012: This is a fritata that is “leftover” from Sunday morning. DH makes one every Sunday before I get up. It takes 4 eggs (which is why we eat 14 for a serving.) The eggs are organic, Omega 3. It’s really easy to make:

My “rule” is: it has to have something green, and something red in it. So he scours the refrigerator to see what is “leftover”. This week it was Kale (raw,) 12 roasted, seeded jalapeno, 1 roma tomato, some red onion, 12 potato (thin sliced,) and green bell pepper.

He uses a little olive oil to cook the potatoes, which are layered flat in the bottom of an oven-safe pan, on the stove. When they are done, he layers in the other veg.

While those are heating up, he beats as much air as he can into 4 eggs with a whisk, along with a little bit of water and 1 teaspoon of golden flax meal. (I’m better at this than he is, so mine come out taller… but he’s learning!)

Pour the egg mixture over the top of everything and give it a few “pokes” so it sinks down, surrounding the veg.

Cook until just firm, then he puts the “cheese” on top. It goes into the preheated oven at 350 for about 20 minutes, or until golden brown around the edges.

Let stand for 5 minutes… then enjoy. Sometimes we put yogurt and/or avocado slices on top.

We ate this for breakfast today because we knew we were going out shopping for the day, and I wouldn’t be able to “graze”.

For dinner, we had a Pizza Slice Lunch Combo at Picazzo’s Organic Italian Kitchen in Scottsdale. We had the Gluten-Free Cheese slice with added portabella mushrooms and red onion with the Mixed Green salad. This place has really, really, REALLY good food! The fact that it is healthy AND much of it is locally sourced makes it a real winner!