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.

Thursday, March 13, 2008

Another montage of scrumptiousness

I haven't felt like talking much lately, but I have felt like eating. So... this is what I haven't been talking about.Smoked sausage and potatoes... fried... with Old Bay. This is how I recommend dealing with any leftovers from a Low Country Boil.

Salmon salad on... well... salad. Not glamorous, but it is tasty.

Grilled steak, collards (with turnip and beet tops), and roasted turnips and beets. INCREDIBLY good. For whatever wordy reason, I have always associated beets and turnips with old people, because my grandparents ate them. Guess what... they're actually really yummy!

Hard to see, but... grilled round steak, fajita-style, grilled red peppers, poblano, and onions, with a bit of salsa verde on warmed corn tortillas. To the left are some "dressed cucumbers" (MIL's recipe) and to the right are some rewarmed borracho beans.

Dressed Cucumbers

Thinly-sliced onion, bell pepper (if you want), and cucumber
1/2 cup vinegar (white, but I like to add a generous splash of raw apple cider vinegar)
1/2 cup water
1 tablespoon sugar (MIL says 2, that's too sweet for me)
1/2 teaspoon salt
1/2 teaspoon pepper

Put the veggies in a quart canning jar, pour liquid over, screw on the lid and shake. Keeps in the fridge for a few days (cukes get soggy after a bit), and you can re-use the juicy bit by just tossing in more veggies.

Because the whole foodie blogosphere seems to be talking about polenta these days, I wanted to join with the cool kids and do it, too. This is polenta... prepared, cooled, sliced, and broiled, then topped with marinara, meatballs, and kalamata olives. Pretty tasty. I have tried toasting/broiling polenta three times now, attempting to get it crispy and such like I've read can happen. It hasn't happened for me yet. I still have hope. It's a nice alternative to brown rice pasta.

Smoked pork (Grill Geek thinks it was a shoulder, bone-in), collards, dressed cukes, and raw carrot & celery sticks. Not pictured: quickie dip for raw veggies, consisting of mayo and balsamic vinegar, with a bit of salt and pepper. Om nom nom!

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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.