I have a few veggie recipes for you today, and some meat as well. Some may find this shocking. Over the summer I several times overheard someone confidently explaining to someone else: “She doesn’t like vegetables.” This couldn’t be further from the truth. I love them; some of them, anyway. But this should give you an idea of the question I face when choosing vegetables: for the five weeks she was in the United States this summer, The Roommate ate vegetables nearly daily. She did not choose any organic, farm-fresh, pesticide-free, farmer’s market vegetables, either. She ate (or was served) whatever was the most readily available and reasonably priced at the local supermarket.
She had no issues of any type. No rashes, no congestion, no bloating, no dizziness.
She came back over here. Naturally she had to eat out with friends a lot in the first few weeks. Every time she ate vegetables: negative consequences within an hour or so. So she went back to eating none. When I got back, I got some that were “organic” and supposedly pesticide- and chemical-fertilizer free. She was itching the rashes that popped up on her feet by evening. If you want to know why, this should explain it pretty well for you. I wouldn’t necessarily subscribe to all his opinions, let me say that. But his general facts about the problem with food are spot on.
So it’s not that I don’t like vegetables. It’s that it’s not safe to eat them.
But once in a while I eat them because I like them, and if I can find an organic brand that doesn’t make The Roommate break out. That does happen occasionally.
For you all eating clean stuff, here’s some ideas:
Crunchy Bean Salad
1 can of chopped tomatoes or 3 fresh
1 mild chili pepper
1 bell pepper (any color)
4 garlic cloves
rind and juice from one lemon
1 can white beans, drained
3 to 4 T olive oil
1 T cider vinegar
salt and pepper to taste
Finely chop the tomato, onion, garlic, pepper and chili into large bowl.
Add drained beans, salt and pepper. Toss together till well combined.
Add olive oil, lemon, vinegar and toss.
Cover and refrigerate till used. Best when allowed to sit a few hours.
That one is good if you like spicy and tart things. If you prefer something like a wedge salad–wedges of iceburg lettuce topped with parmesan or chedder, tomato, bacon–here’s the bleu cheese dressing I make for mine. And for just general eating:
Bleu Cheese Stuff
3 oz blue cheese
3 tablespoons heavy cream (or pure cream and some milk)
2 tablespoons sour cream
2 tablespoons greek yogurt
1 t white wine
2 t vinegar (or a T of white wine vinegar will do, too)
1 clove garlic, minced
salt and pepper
It’s the names I come up with to describe these recipes that really make them stand out, don’t you think?
OK, so let’s say you have a leg of lamb. What do you do with it?
1 leg of lamb, bone in. Always with the bone in.
A few hours before cooking, or even the night before, slit the lamb all over. Shove a clove of garlic and some cumin into each slit. Wrap, refrigerate. Bring lamb to room temp, oven to 400, salt the lamb and throw him in there, fat side up. Immediately turn the heat down to 250 and roast for about 1-2 hours, depending on the size of your lamb. Mine are pretty small, so you might need a meat thermometer if you aren’t practiced in boned meat roasting.
BBQ Roast Chicken
1/3 C salt
1 T Cajun seasoning
2 t cayenne pepper
2 t garlic powder
1 t ground black pepper
1 t Cajun seasoning
1 t sea salt
Cayenne pepper to taste
Mix brine ingredients with water and add chicken. Brine at least 2 hours in a cool place. Remove chicken, dry and rub down with dry rub, inside and out. Bake at 300 degrees for 3ish hours.
I also very much enjoy spicy shrimp or chicken wings, which I will tell you how I make. If you’re from Buffalo, NY area, avert your eyes:
2 lb shrimp (can also use chicken wings or chopped chicken breast)
1 t salt
1 t black pepper
1 t chili powder
2 T butter
2 T hot sauce (recommend Tabasco smoky chipolte)
Juice of 1 lemon
1 C plain or Greek style yogurt
2 T crumbled bleu cheese
Preheat oven to 450. Toss meat with salt, pepper, chili and arrange on baking sheet. Roast until meat is cooked all the way through-about 15 minutes.
Melt butter in pan. Add hot sauce and half the lemon juice.
Remove meat and add directly to hot pan. Toss thoroughly to coat.
Mix yogurt, cheese and remaining lemon juice. Add salt and pepper to taste.
That’s all for now, folks. I’ll post something besides recipes next time.