Posts tagged ‘fruit & veg’

September 29, 2011

new kid on the block

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The theme of the last few days has been The Move. We spent Saturday and Sunday buying some essentials for the new place. Rebuilding your home after you left the majority of it on an East Village curb 10 months ago is difficult – but exciting!

Saturday night was ugly and rainy and we had spent the afternoon in a massive shopping center (Bondi Junction has now been dubbedimage The Junc), so we decided on something fun and homemade for dinner and settled in with some Almost Famous and Banrock Station casket (oh yeah) Shiraz Cabernet. I was inspired by this Ryn and Cordie recipe for Pork Gyoza they posted on Twitter last week. They were delicious. I loved the addition of minced black beans and the ginger/scallion combo with the pork was perfect.

The mint, coriander and chili dipping sauce was nice, but I think it needed something. I’ll have to play around with it next time. The recipe made plenty, so I’ve got a supply of these babies waiting in the freezer.

Monday was the move, pretty simple considering our lack of stuff. Ikea furniture building has consumed these past few days, as has treating a cold I developed, conveniently enough, on move in day. Luckily, I have my new beautiful kitchen (I am in love) to cook all the healthy, get-well kind of meals I can dream  up.

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Since it is Spring here in Sydney (despite my best efforts to wish it Fall), it’s asparagus season. I went for a classic that most asparagus enthusiasts could tell you is an A+ pairing: poached egg+grilled asparagus (a little Parmesan doesn’t hurt either.)

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Next up on the Get Well Menu was white bean and silverbeet (swiss chard to us Americans) soup. Nothing fancy just some onions, garlic, vegetable broth, carrots,  chili peppers (to clear the sinuses and because I had them) and of course the headliners, white beans and silverbeet. And again, you can’t go wrong with a little sprinkle of Parmesan to serve. Makes you feel special.

Then came The Ultimate Shake This Cold Shake (well, smoothie really): Almond milk, 1/2 a ganny smith apple, 1/2 a pear, a big silverbeet leaf,  a generous scoop of honey, cinnamon and nutmeg. It may look funky and green, but it is seriously tasty. I love to throw a handful of  greens (spinach and kale work perfectly too) into a smoothie – the sweeter fruit and honey flavors easily mask the mild earthiness of the greens. You get a bonus health boost without sacrificing taste. Win win.
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And then there was carrot, mint and silverbeet (I have a big hunk of this stuff, clearly) salad. I tossed this food processor miracle with Heidi’s Magic Sauce and some feta for an enjoyable Vitamin A injection.

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…and now I’m feeling better! And we have a home complete with our record player – flown in all the way from New York. Win win win.

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September 15, 2011

nature’s candy: rhubarb

After an enthusiastic visit to the Harris Farms grocery store yesterday, (deals like 3 bundles of asparagus for $5 incited kid-in-candy-store-like behavior from this gal) I was inspired to cook something as soon as I got home.
I made some simple stewed rhubarb. (Chopped rhubarb, a few teaspoons of raw sugar, a couple of tablespoons of water, and a sprinkle of cinnamon left to stew covered for 10-15 minutes.) The vibrant magenta color and the spicy tartness that sprang from what looked like odd colored celery made my day.

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For dinner later on I created a veritable veggie feast. I roasted eggplant which I layered with alternating fillings of pesto and fresh Harris Farms brand ricotta. I then topped it with a tomato-based vegetable sauce made with onion, broccoli, mushroom, black olive and roasted garlic. It was accompanied with a side of simply seasoned roasted asparagus.
There is something exhilarating about creating a meal so delicious and substantial out of almost entirely plants. For me anyway.
Although, it would be impossible to not give credit to the mvp of the meal – the ricotta. It took my veggie stack to the next level. It’s creamy mellow sweetness brought a richness that perfectly complimented the zesty tomato sauce and meaty slices of eggplant. I’ve had to use it sparingly and put it away immediately after portioning it out for fear of eating the entire 300mL container in one go. With just a spoon and a salt shaker. Cause that’s how I roll. Or would, if left to my own devices.

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…Moving on, this morning I made Greek yogurt parfaits starring my stewed rhubarb and fresh strawberries. Made my day again. Delish.

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