If it feels good, eat it.
The reappearance of the heat has me in the mood for something cold; avocado soup.
Blend 4 avocados with 3 cups of milk, a dash of liquid smoke, juice of one lime, cayenne and salt to taste. Served chilled with fresh tomatoes or crushed tortilla chips on top.
BBQ Braised Figs and Roasted Brussel Sprouts with Sauce
For the sprouts:
- After removing the bottoms and halving the sprouts, toss with a neutral oil like grapeseed or canola.
- Arrange on a pan, cut side down, and liberally apply salt and cracked pepper
- Bake at 400F for 30-40 minutes, or until crispy.
Braising liquid: In a blender, puree 1 jalapeño, 1/4c brown rice or apple cider vinegar, 1/4c orange juice, 3T honey, 2T soy sauce, 1T sesame oil, 4 dashes of worcestershire sauce, and 3T of light brown sugar. I honestly just eyeballed the sauce. It turned out a bit spicier than I wanted, so I added a little bit of coconut milk I had leftover from something else and that cooled it right down. As long as you’ve got some spices, liquid, vinegar, and sugar, you’ve got a sauce that will work.
For the Figs:
- In a deep pan, heat oil on medium and add lots of garlic, after a minute, dump in one small onion, diced.
- Stir occasionally until onion is almost transparent.
- Form the onion and garlic into a ring around the outside of the pan.
- Sear the quartered figs in the middle of the pan, turning once to get both cut sides.
- Deglaze with a bit of sherry or table wine and add braising liquid. You can use whatever you like, but I always just make one out of whatever looks good.
- Relocate the figs away from the hottest part of the pan.
- Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
- Remove the figs, turn the heat to high, and reduce the sauce until thickened to your liking (about 10 minutes)
Serve the figs on a plate with a generous portion of sprouts that have been lightly coated with the sauce.
Egg-in-the-basket. A simple breakfast for a simple person. Also fresh-squeezed lemonade.
Caaaaamping! Did some car camping at Rocky Gap state park. It was alright, but I had been hoping the hiking trails were going to be more difficult than they were.
Pictured is a tomato/edamame thing that I made. Stewed tomatoes with cumin and mustard seed, then suddenly, mukimame. Pretty tasty and easy to make. You can chop the tomatoes beforehand like I did, or even just use canned tomatoes.
Mixed green salad with warm dressing and tofu croutons from the book “How to Cook Everything Vegetarian.” The tofu “croutons” were interesting; a little crisp on the outside, but still chewy. I’d never call them croutons, myself. The dressing is made from ginger, garlic, scallion, sugar, rice wine vinegar, soy sauce, and sesame oil. It forms a syrup that coats the scallion and spices, turning them into little crunchy spice nuggets in the salad. They sort of take the place of bacon in a salad, which I found quite interesting.