This blog is a place to share my passion for cooking and inspire people to cook more from scratch. With six people in the family, cooking is something that is always on my mind. I want to share some of my favorite foods and recipes and share more about traditional diets (like the kind of food our great, great, great grandmothers would have made). Right now I am fascinated with fermented vegetables, coconuts, seafood with a cerviche twist and organ meats... although maybe not all in the same meal!
Wednesday, June 27, 2012
Why not take that Nori that I have in the pantry and the sprouted rice that I'm making for dinner and just have some fun? Nori is a good source of fiber, protein, minerals and vitamins and also a great iodine source. It's always a good thing to find a way to put more green vegetables into our diets.
I cooked some turnip greens and kale in the bacon grease that remained in the skillet and then laid a nori sheet flat on a cutting board. I then scooped in some sprouted rice, crumbled bacon, cooked greens and pesto and rolled it up to make a fun little sushi roll. I cut the roll into little bites and then arranged them on the plate before quickly gobbling them all up.
Bacon Pesto Sprouted Rice "Sushi" rolls
Nori sheets (one sheet makes about four "pieces" of sushi)
1 cup sprouted cooked rice
2 TBS pesto (homemade is preferred)
3 - 4 slices of cooked bacon crumbled
1 cup of cooked greens (your choice-- today I had kale and turnip greens) sauteed in bacon fat
Put nori sheet on a flat surface and add scoops of rice, greens and bacon along with the pesto and then roll up as tightly as possible (I think my sushi wrapping skills need some work...) and then slice into thin strips.
I'm excited because I had lots of greens in a new way. This and an absolutely gorgeous Wednesday with clear blue skies and low humidity is enough to make my day!
Also posted at Kelly the Kitchen Kop's Real Food Wednesday
Wednesday, June 20, 2012
One of the downsides of chicken salad is that people think of mayo and how that will hold up in the summer heat. I also think about all the Omega 6 essential fatty acids in the mayo (which most of us already eat too many of and not enough Omega 3) not to mention the soybean oil and other chemicals that I can't pronounce.
So I just flipped things around. Instead of chicken, I roasted a turkey breast. Instead of mayo, I made a super Omega 3 ginger-miso-orange dressing that has miso paste and rice vinegar instead of heavy mayonnaise. It also uses flax seed oil, an excellent source of Omega 3 Fats. One tablespoon of flax seed oil has 7.7 grams of Omega 3 Fats, which is well in excess of the recommended daily requirement.
I also added some other goodies like grapes, orange slices, avocado, red bell peppers and parsley and I satisfied my chicken salad craving in a new way.
3 TBS Miso paste (white)
2 TBS rice vinegar
4 TBS water
1 tsp chopped garlic
1 tsp chopped ginger
zest and juice of one orange
1 - 2 TBS flax seed oil
Mix miso paste and vinegar and water until smooth and then add rest of ingredients until blended together.
Cut up roasted turkey breast
1 red bell pepper diced
2 cups red grapes, cut in half
1 avocado, diced
1/4 cup parsley cut finely
1 orange, peeled, sectioned and diced
Serve on a bed of romaine lettuce for more Omega 3 super powers. If you want to hit an Omega 3 home run, consider adding some walnuts also!
This dish travels nicely to ball games or to the pool side. All the fun of chicken salad, but with more Omega 3 super power and none of the baggage of mayo.