What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Sunday, August 19, 2012

This! This is what is wrong!

I am just so hung up. There's a traffic jam of obscenities and righteous indignations clogging up the tirade that is trying to pour forth.

This is what's wrong in America today, folks. This is why over 30% of us are obese. Not just fat, obese.

Ok... it's not the one and only factor... estrogen-mimicking plastics in our water and food and register receipts are part of it. But for fuck's sake... "less than once a week?" And they're not meaning Julia Child-style cooking, they likely include warming a disposable plastic bowl of Easy Mac or pouring a bowl of pencil-shavings cereal as "preparing food."


I have to go make lunch. It may involve simply warming things, but only because I already cooked them for real the first time.

Wednesday, August 15, 2012

Our Inaugural Luncheon

January 2009, obviously... 

Not quite as fancy as what the Obamas will be eating today, but still tasty. I decided to use the President's Hawaiian roots as inspiration, since it seemed festive, I've been looking for an excuse to reprise the foods from Iron Chef Mom- Pineapple Battle, and we're having "grilling weather." Plus, the President will be enjoying seafood, so I wanted to have some, too.

It was very simple- I chopped up a fresh pineapple, thawed and peeled some shrimp, and marinated them each separately (see the Pineapple Battle link for recipes). Stuck 'em on skewers and told the Grill Geek to take it from there.

I had wanted to wrap the pineapple chunks in bacon, but we were shockingly out. Well, we have thick-cut, but that just wouldn't work for this. I'm also steaming some summer squash that I chopped and froze during it's abundance. Why? Well... because I needed to take something out of the freezer, to make room for chicken stock. This jumped out, almost literally. Zucchini, yellow squash, and some little white squash that I forget the name of. I plan to slather it with butter when it's all cooked.

Sweet and Sour Shrimp

From January 2009... a pic might have been nice. It might be one of the hundreds of forlorn photos cluttering up my hard drive. Envision something lovely and delicious-looking... I'm sure it was just as you imagine.

1 1/4 pound shrimp, not too big, peeled and deveined
2 tablespoons rice wine, divided
2 tablespoons lime juice (about 1 lime-worth), divided
4 or 5 cloves garlic (I used more, I really love garlic), sliced
1 onion, sliced
2-3 stalks celery, sliced thin
2 tomatoes, diced
3 tablespoons coconut oil
1 tablespoon brown sugar (I used Rapadura, which is a whole sugar)
1 tablespoon fish sauce
1 tablespoon soy sauce (I used tamari)
1 tablespoon ketchup
1 teaspoon cornstarch
Salt, to taste
Cilantro leaves

Toss shrimp with 1 tablespoon rice wine and 1 tablespoon lime juice. Set aside.
Mix remaining rice wine and lime juice with the sugar, fish sauce, soy sauce, and ketchup in a small bowl. Set aside.
Heat oil in a wok or large pan over medium-high heat, and saute celery, onion, and garlic. When onion is getting soft, add shrimp and saute another minute or two.
Add the tomatoes and rice wine sauce and simmer for a few minutes. Mix cornstarch into 1/3 cup water (or chicken/fish stock), add to pan and bring to a boil. Salt to taste, and make sure shrimp are cooked through. Sprinkle with cilantro and serve!

New Year's Eve

New Year's Eve, 2008... ah, the memories... I guess I nailed number 3 there, and wasn't able to hit "publish."

Once again, my desire for an excuse for good food outweighed my common sense. New Year's Eve is a day/evening when we do three things:
1) massively clean the house in preparation for all manner of superstitious good luck stuff
2) watch a lot of college football
3) drink an inordinate amount of alcohol

So why do I also plan for us to eat things that take a lot of time in the kitchen?!?! Not sure. Perhaps I'm masochistic.

Tonight's menu:

Roasted rack of lamb (just the cutest weetle wack of wamb you ever did saw!)
Potato Nests with Caviar (don't gasp, it was the cheap grocery store stuff)
Bacon-Wrapped Sausages (ok, gasp, I'm confident the saturated fats are good for me)
Cut Veggies with Onion-Garlic Dip
Aaaaaand, probably some mac & cheese for the kids (gluten-free of course, can't be contaminating my kitchen.)

The lamb was TASTY. Much too small, at less than a pound...

Recipe: http://allrecipes.com/Recipe/Roasted-Rack-of-Lamb/Detail.aspx

Bacon-wrapped sausage recipe: http://ezinearticles.com/?Bacon-Wrapped-Sausages&id=321589

Merrye Yule!

Another oldye but a goodye... do we know how to party, or what?

Honeyed Rolls

Mushrooms Tarts
Herb salat

Rosted Beets
Buttered Porray (collards)
Fried Turkey (Swan)
Some sort of sauce/gravy!!!

Sugared almonds

Bacon-Wrapped Potato

This was from April 6, 2008. It has pictures. Beautiful, bacony pictures. Why on earth did I never finish it? 
Mayhaps I was in a post-dinner pork coma?

Does life get any better than this?

Marinated, grilled Gulf shrimp, a big, buttery, fresh-green-onion-covered grilled potato... did I mention that it's wrapped in bacon?!

Green Bean Thing

This was written October 6, 2008, but never posted. I was probably waiting to upload a picture? Who knows... 

I love it when the main course is leftovers, so I have time to make a more-complicated side dish. Tonight's dinner was leftover boneless roasted leg of lamb, which was rather underdone to begin with, so I simmered it in leftover saucy summer vegetable Thing (I just throw stuff together, and if it grows together, it tastes good together, and this did, but it was sort of a semi-solid ratatouille almost-sauce.)
So what'd that leave me time to make? Green beans with mushrooms and onions. And garlic. And bacon fat.

Om nom nom!

Start out by putting a big pot of salty water on to boil. While it's heating up, snap the ends off your fresh green beans. How many? I don't know. How many do you have? How many do you want to eat? If the two answers aren't the same, either buy more beans, steal some from your neighbor's garden, or if you're really lucky, stick the extra blanched beans in the freezer for later.

Blanching is easy. In the case of beans, just put 'em in that pot of boiling, salted water for a few minutes. When they turn bright green, they're ready, usually only takes 3-4 minutes. Your beans may vary. While boiling, fill a large-ish bowl halfway with ice water.

Scoop the blanched beans out of the pot and directly into the bowl of ice. Stir 'em around a bit, then drain.

Now... heat a tablespoon or so of bacon fat in a skillet, add half a large red onion, sliced, and cook that over medium-low heat. That lets it get kind of caramelized and soft, but not burnt. Chop some crimini mushrooms (or white button) into quarters, and toss in with the soft onions. Cook, stirring occasionally, for a few minutes. Add a teaspoon of minced garlic from a jar, or a few cloves of fresh garlic, pressed. Stir around and then add the beans. Cook just long enough to heat the beans, as they're basically cooked already. Salt generously, to taste, and enjoy.

About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.