It has been three weeks since my shoulder surgery and I'm finally getting around to loading up the food photos from my two weeks of being laid up at home. Here's a sampling of the great things that kept miraculously appearing in front of me while I kept the couch warm. Chef Don outdid himself as always.
After working on the border in Brownsville, TX for over a month Don has gotten the opportunity to learn a lot about cooking mexican food. These slow cooked beans have been revolutionary. The whole process takes two days though... soaking the pinto beans, creating either a green or red sauce base and cooking them in the crock pot for a day. This is the green sauce version topped with queso fresco, salsa verde, onions, cilantro and avocado. I don't know that I will ever want beans from a can again... I'm ruined for life.
Carrot and sweet onion soup made in the Blendtec
Chile shrimp tacos with citrus guacamole and a tangy chichurri zucchini salsa
Chipotle cheddar sweet potato muffins
Recipe is from Clean Eating Magazine but can be found here.
Black bean, Quinuoa and roasted pine nut veggie burgers grilled with sweet onions, apple and gruyere cheese on sourdough bread. Recipe adapted from here.
On week two of being out of commission Don had to head back on the road so my aunt and uncle came to stay at my place and spoiled me with delicious food and great company. Here are two of my favorite things that they cooked.
Moqueca De Peixe (Brazilian fish stew)
Recipe adapted from here
Chirashi with pickled vegetables and kimchi on the side
In Japan, where my aunt is originally from, Chirashi Zushi is traditionally eaten on March 3rd which is Girl's Day. People often prepare special meals wishing girls healthy growth and happiness on Girl's Day and this dish is the one most often made. Here is a recipe. All the ingredients can be found at Uwajimaya.
So, aside from the part about having surgery (minor detail), my time off of work was actually pretty great.Share on Facebook