garlic Beans and spicy Sausage

Ugh, I have no idea. The baby and I are both sick, we've been cooped up all day. We may need some takeout up in here.

baked salmon and salad. Summer fare.

Assuming I get my shopping done, a tossed salad with this dressing:

Creamy Avocado Dressing

Ingredients:
2 ripe avocados, peeled, pitted and chopped
2 tablespoons nutrtional yeast
1/4 cup unsweetened soy, hemp or almond milk
2-3 small shallots, according to taste
1/4 cup white wine vinegar

Instructions:

Blend all ingredients in a high-powered blender until smooth and creamy.


and this main dish:

Portobello Mushrooms and Beans

Ingredients

1 large onion, chopped
2 garlic cloves, chopped
2 large portobello mushroom caps, sliced thin
1/2 cup red wine (or low-sodium vegetable broth)
1 large tomato, diced, or 8 halved cherry tomatoes
1 1/2 cups cooked garbanzo beans or 1 (15 ounce can) no-salt -added or low-sodium garbanzo beans, drained


Instructions:

Water saute the onion and garlic for 2 minutes or until onions are soft. Add the mushrooms and the red wine or broth and continue cooking for 5 minutes until mushrooms are tender. Add the tomatoes and garbanzo beans. Simmer for 5 minutes.

Hmm, actually, it looks like we could do chicken salad over here, perhaps with curry and craisins?

Salad. It's too damn hot in my house to cook. Salad has lettuce, spinach, broccoli, onions, cherry tomatoes, and cheese, with ranch dressing (I did make the ranch dressing myself.)

Shrimp! And something else...

(I live in the shrimp capital of NC and usually get a mess o'shrimp after tourist season, fresh from the local boat, heads-on, clean em up, then freeze in water). That way I know I'm supporting what's left of the shrimpers and have plenty to give to people who like them. Oddly enough, I'd rather have fish.

Juice! I'm on a juice fast at the moment so for dinner I had carrot, cucumber, beetroot and tomato juice, followed an hour later by pear, apple, carrot and zucchini juice. (Yes, I have a kick-ass juicer.)

Probably some of this: http://www.justataste.com/2013/06/best-asian-flank-steak-marinade-recipe/ mixed with some jasmine rice and corn sprinkled with soy sauce.

Or I might be extra lazy and make cheesy sweet potato fries. Not sure yet.

Sam's "Sutamina" Ramen
makes one serving

1 clove garlic, shaved
2 thin green chiles, chopped
2 roasted red chiles, chopped
1 frond bok choy, minced
½ green italian pepper, minced
1 sheet abura-age tofu skin, thinkly sliced
1 shiitake mushroom, thinly sliced
5 slices kamaboko fish cake
1 satsuma-age fish cake, cut into 3 sections
1 dozen strips memma prepared bamboo shoot, julienned
½ tsp sesame oil
5 turns ground sesame (about ½ tsp)
2 or 3 shakes hichimi togarashi 7-spice powder, to taste
1 serving frozen shoyu ramen (with liquid soup base and soft noodles), thawed in refrigerator
water

While water is boiling, place all ingredients except for noodles into large bowl. Add the shoyu ramen soup base packet. Place the noodles into a small bowl.

When water boils, cover noodles with boiling water and stir with chopsticks to keep them from sticking.

Pour boiling water into the large bowl full of ingredients and stir. This will be your soup.

After a minute, drain the water from the noodles and then cover with boiling water again. Wait one minute and repeat this process, for a total of three rinses/three minutes.

Add the noodles to the soup. Enjoy with iced mugi-cha barley tea.

I have cabbage and watermelon. I am not sure what that makes.

I forgot, there should be ½ tsp of grated fresh ginger in the soup.

I also forgot a handful of chopped spring onions. Mea culpa.

I have cabbage and watermelon. I am not sure what that makes.

Beef Wellington

rmless2, I concur with mullacc that pretty much the only option you have is beef wellington.

As for my own dinner (I posted just before I started cooking). I fucking NAILED IT.

Lemon pesto pasta, grilled Italian sausage and broccoli slaw that has been marinating overnight. HOLY SHIT YUM.

Cabbage and watermelon, you say? Voila!

Jicama-Mango Slaw

Ingredients:
1 cup shredded savory cabbage
1 cup shredded radicchio
1 cup julienned jicama
2 cups diced mango
1 cup diced watermelon
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/2 cup unsweetened soy, hemp or almond milk
1 tablespoon raisins
3 tablespoons red wine vinegar
1/2 lemon, juiced
1/2 teaspoon ground fennel seed
Instructions:
In a large bowl, combine cabbage, radicchio, jicama, mango, watermelon, parsley, sage and thyme.

In a high-powered blender, blend remaining ingredients. Pour desired amount over vegetable mixture and toss until evenly coated. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend.

Thanks guys!
Bearwife, that looks good. I have almond butter which I can sub for the cashew hopefully and I will leave out the fennel seed because PFLEGHHH!

Barbecue at Smoque in Ottawa.

On the CBC the announcer said the next day's show would be about mares. Mares with sharp tongues, mares who won't leave office.....MAYORS.

Ah, food. Probably a good idea.
I got organic figs for a steal but I don't think I can properly appreciate them right now, but I may go back and snap the rest up before anyone else finds them.

Hmm. What sounds good. I suppose in lieu of an opinion/discriminating palate I should go for healthy. Or thrifty. Or--

I say, I hear a robust brown ale aids in decision making.

Ugh... More steamed fish and a cucumber. But in other news I'm down 28 lbs thanks to it!

I had a couple microwaved hotdogs on rolls with mustard and relish around four this afternoon, and that's about it for food today, except for coffee. Too, too hot for the stove. I am a bit hungry now, though. I'm considering a bowl of Cheerios with sliced banana.

It's all foggy and cool here, so I'm currently enjoying a post-dinner cocktail on my porch.

Dinner was a (kind of uninspired) chicken taco dish, mainly to use up some of the leftover chicken from the roast I made Saturday. I have an awesome chicken taco dish, but I couldn't find the recipe for it when I was at the store and I had only made it once before and therefore could not remember anything that was in it, only that it was good.

Ah well.

My cocktail, however, is lovely.

That dinner I posted above turned out very nicely. I used about twice as much garlic and mushroom as it called for, and added a splash of fig vinegar and some giant handfuls of greens which I wilted in the hot liquid at the end. I tossed in a good deal more cayenne pepper than called for and a dollop of a serious hot sauce to the salad dressing.

I like fennel, rmless2, but I bet another ground spice -- maybe a sweet one like basil or mace -- would be nice too.

Hmm, I see I posted a different avocado dressing than the one I made, which is actually this one:

Easy Avocado Dressing

Ingredients:
2 avocados
1 lime, juiced
1 clove garlic, minced
1/4 cup minced onion
2 tablespoons nutritional yeast
1/8 teaspoon cayenne pepper or more to taste
1/4 cup water
Instructions:
Place all ingredients in a blender or food processor and puree until smooth. Add additional water if needed to adjust consistency.

I made this thing. . .take a round slice of eggplant, and a slice of polenta. Fry them in a hot pan (with a lot of oil).

Stack them with basil leaves, maybe some sliced mushrooms, cover them with sliced provolone, then some red sauce, and either heat in a covered skillet, or bake.

Very simple and very yummy.

Tuna pasta bake and salad. I'm a lazy cook.