Tag Archives: sesame oil

I’ve Been Absent – Have a Cocktail!

So I’ve been crazy busy, and trying to balance and juggle more things into my life (like getting back to practicing guitar and writing music consistently). I’ve been cooking really simple during the past week or so, or going back to old recipes, so unfortunately I’ve neglected you hungry healthy foodies out there. For this I apologize. I also just didn’t have the time to go through and upload the photos, as I was dealing with house maintenance and a lot of cleaning. Tomorrow, I should be putting up TWO recipes to try to make up for lost time and ask for the internet’s forgiveness.

To take the edge off your frustrations, here is a nice, simple, cocktail I made the other night. It has a nice savory note, and free of gluten and added sugars, so if you are allowing yourself an occasional drink this summer – give this one a try.

Lemon Berry Sage Fizzy

Lemon Berry Sage Fizzy

  • 1/2 cup Frozen blueberries
  • 3  Sage leaves (ripped or chopped)
  • 1/8 cup Lemon juice
  • 2 oz Bacardi
  • Fill rest with Seltzer

And if your hungry in the meantime, I’m going to link you back in time to a recipe I made the other night, to feed some hungry boy’s who were over during the week. My boyfriend’s brothers were vistiting (13 and 16 years old), and if there’s anything I’ve learned over the years being around boys, it’s that they can EAT. I picked up some chicken breasts from Raleigh’s Poultry Farm in Kings Park. The chicken is super fresh, free range, organic, and delicious. I’m really loving supporting local as much as I can, and the difference in quality, to me, is just instantly noticeable. The only difference this time, was omitting the olive oil in the marinade.

Click The Image to Go To The Chili Lime Chicken Recipe

Click The Image to Go To The Chili Lime Chicken Recipe

I served it with one of my favorite easy sides for the summer – Grilled Zucchini. Just slice zucchini lengthwise, and in a ziplock with a little duck fat, salt, pepper, and oregano. Then throw them on the George Foreman or grill until cooked through. After I took them off the grill, I drizzled them with some sesame oil and roasted sesame seeds. You could use olive oil as well, but the important thing is to drizzle it on AFTER you cook them.


Steak With Rainbow Chard

steakandchard

Sorry, I know it’s been a few days. It was a busy weekend with the holiday and the heat. I’ll post twice today to make up for it 🙂

I’ve been shopping produce more from the farm stand down the block. I’ve adopted a “shop for a few things, keep it fresh, and buy produce more local and as needed” policy. I found myself going nuts on produce at Whole Foods, and occasionally a few things would be forgotten in the fridge and go bad….that stuff makes me want to cry. In shopping the farm stand, I’m not only helping a local business, I’m also helping  to support seasonal local produce and getting fresh ingredients. The produce sold there that isn’t local, is all from the US – which is super nice to hear. Anyway, I was there the other day, and picked up some beautiful rainbow chard. I grabbed some grass-fed steak from Whole Foods (I think it was a shoulder chuck but I’m not certain), and decided to do a saute thing.

First, I prepped the steak by cutting it into strips. I don’t remember if cutting with the grain or against it worked better, but I did whichever was easier. I threw them in a zip-lock with some coconut aminos, sesame oil, ginger powder, salt, and pepper.

Then,I chopped a few cloves of garlic and a vidalia onion. I threw them in a pan along with some sesame oil and let them soften while I prepped the chard. I washed it, and cut it into pieces that were a couple of inches long. I threw it in the pot, stirred it, covered, and let the vegetables cook for a little while – occasionally stirring.

When the vegetables were soft and there was room in the pot, I threw the steak in. I stirred everything around, working the steak to the bottom of the pan. When the steak was medium rare, I took it off the burner.

I cleaned the two huge portabella mushrooms that I also bought at the farm stand. Seriously these things were monsters. I brushed them with oil and threw them on the George Foreman Grill. After they were done, I threw them on a plate and spooned the steak and chard mixture on top.

In Retrospect, I kind of over-stuffed the pan, even though it worked, so next time I’ll do it in batches. Live and learn. Tasted great though.


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