I made dinner for some friends last night who are gluten-free, dairy-free, vinegar-free, sugar and fruit-free. At first I was a little scared I’d only be able to serve them plain brown rice and vegetables. Then the more I thought about it I realized that South American food would easily meet all their dietary needs and all of my flavor needs. So we had grilled flank steak, roasted sweet potatoes, grilled peppers and chimmichurri sauce to serve over all of it. I also stirred this into some plain Greek yogurt for a great crudite dip!
1/2 Bunch of cilantro
1/2 Bunch of parsely
5 Cloves of garlic, peeled
1/2C Olive oil
1tsp Dried oregano
1tsp Dried thyme
pinch of red chili flakes
salt and pepper to taste
Puree the ingredients into a smooth paste. I like mine pretty thick,but you can thin it out with more oil, a little water or a dash or two of red wine vinegar. This is an intense sauce; a little bit goes a long way. It also freezes very well.
My boyfriend always laughs at me when I wash out plastic Ziploc bags, but I think you can use them more than once. But as I was rinsing some out the other day I realized that there must be a better solution. So I started looking on line and I found tons of fabric covered oil cloth bags, that can be used hundreds of times, not just 3 or 4 times.
I enjoy crafting and sewing so I decided I would just make my own. I found some fantastic laminate fabric at the Quilting Loft in Ballard that is phthalate and PVC free (which I think is pretty important if it’s going to be touching food). The fabric is made by ROWAN/Westminster.
I cut 2 squares of the laminate fabric and 2 equal size squares of another fabric, laid the like fabrics right sides together and sewed around 3 of the sides. Turned the regular fabric piece inside out, slipped the laminate fabric sewn piece inside. Folded down the edges and sewed around the top and used iron on velcro for the closure.
Breakfast for dinner or dinner for breakfast, either way this is a fast easy meal. I love to sop up some of the runny yolk with a forkful of crisp bread, bitter arugula and a juicy tomato bit. This recipe is also a great way to use up day old bread.
4 Slices of bacon
2 1in Thick slices of good bread (I like to use sourdough)
1 1/2 C Arugula
1 Small tomato, sliced
1T Balsamic vinegar
Use a cup or a cookie cutter to cut out a hole in the center of the slice of bread and set aside. Cook bacon in a large saute pan until crisp, remove from the pan and wipe out all but 1 T of the grease. . Lay the bread and the cut out pieces in the hot pan. When the bread is almost toasted to your likeness crack one egg into the hole in the center of the bread. Cook until the bread is nice and toasted, then gently flip over and toast the other side (I like my yolks a little runny, so the whole process took about 6-7 minutes). While the eggs are cooking, divide the arugula and the sliced tomatoes between the two plates, drizzle with a little balsamic vinegar and a little salt. Place the toads-in-a-hole, the cut out pieces and the bacon on the plate with the arugula, crack some fresh pepper over the whole plate and serve.
It seems like most cookbooks and blogs have a dulce de leche ice cream, so I thought I better get one too! Personally I really like the simplicity and the flavor of mine. Creamy, caramelly, but not too sweet. And with only 3 ingredients needed for this ice cream, there really is no excuse not to make this!
1 Can Dulce de Leche*
pinch of salt
Bring the half-and-half to a simmer and stir in the dulce de leche and salt. Stir over medium heat until the mixture is smooth. Pour into a bowl and place in the fridge until cool. When cold, pour the mixture into an ice cream maker and follow the machines directions.
I like serving the ice cream with a few toasted pecans on top.