For lunch I made something I've never made before: cold thin rice noodles with bamboo shoots, green onions, enoki mushrooms, cilantro, tiny dried sardines, dried red peppers, curry paste, sesame oil, rice vinegar, and ground black and white sesame seeds. It was one of those "what's in the fridge/pantry?" dishes and it was really tasty.

When I was in Iceland last month, I accidentally ate liverwurst for the first time, and loved it! I'll eat liverwurst anything now.

Came home from a party with a slab of chocolate cake. mmmm, cake for breakfast. Not new, but def. tasty.

I made my favourite Asian soup today, but instead of noodles I shaved carrots with a peeler. It was lovely and pretty much calorie-free, as there was no meat in it either. It was full of vegetables, spices, cilantro and deliciousness.

Halloumi cheese

I made this great dish for the first time. It is even better reheated.

Eggplant Roll Ups

Serves: 6
Preparation Time: 20 minutes

Ingredients

2 large eggplants, peeled and sliced lengthwise 1/2 inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, chopped
8 ounces baby spinach
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning blend, adjusted to taste
2 cups no salt added or low sodium pasta sauce, divided
6 ounces nondairy mozzarella-type cheese, divided

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Instructions:

Preheat oven to 350 degrees F. Lightly oil a non-stick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.

Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery,and garlic; saute until just tender, adding more water if needed. Add the spinach and VegiZest and cook until spinach is wilted.

Transfer to a mixing bowl. Mix in 2 to 3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up and place in a pan. Pour the remaining sauce over the eggplant rolls. Bake for 20-30 minutes, until heated through.

I used regular shredded mozzarella, not nondairy.

Cinnamon butter. Not particularly healthy, but so yummy on a croissant for breakfast.

I eat a lot of burritos, so I started making refried beans in the slow cooker so I could stop buying them canned, and holy cow they taste wonderful. My burritos are now made much less spicy so I can taste the refried beans.

There was this joke piece about someone following all of Gwenyth Paltrow's diet lifestyle choices or whatever you would call them, and one of the things they did was soak raw almonds in water, proclaiming them delicious. So I tried it, and I have to say, actually pretty good. Unfortunately, a bunch didn't completely dry out from when I soaked them, so I found out yesterday that almonds can grow what I am assuming is a kind of mold in a single day. This sucks for lots of reason, not the least of which is that nuts ain't cheap.

That taps me out, I don't think I've had a new food or truly novel food experience/combination in a long time. Also, I've been deluding myself with the idea that everything will be fine as long as I eat tons of fiber. I'm betting I can find people and articles to back me up on that.

I'm thinking eating garlic and cheese together before a cholesterol test to see if they would duke it out and cancel each other was not the best idea.

I'm definitely going to try those refried beans. That's a great website too.

I should mention with the refried beans that, although she talks about having to remove some liquid at the end, that has not been my experience at all; in fact now I usually start with 1/2 cup more water than the recipe calls for, because mine end up very thick in consistency. It could be that my slow cooker is hotter or something, even on low.