SWITCH UP TO ANCIENT GRAINS AND FOWL.....

After red-lining on the HealthOmeter scales, yesterday evening..........   I switched from eating so much glutens to red quinoa & basmati rice, cooked in chicken bouillon, with Scotch bonnet peppers, bay leaves, ground orange peppercorns, marjoram, basil, garlic, parsley and a twist of fresh lemon slice......

Comments

Post a Comment

Popular posts from this blog

IN THE KITCHEN AT SUNRISE, SUNDAY MORNING

Image
  Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
Read more

A slice of green tomato ..or red would have made this a perfect cheesy omelet...

Image
with a single slice....halfed... of smoked bacon, tumeric, cheddar cheese and chopped scallions on a toasted croissant, smeared with cinnamon/apple butter.........an evolved take on my favorite b'fast, since boyhood.....although I'd never heard of tumeric, in my youth, of course.....and utilized red powdered paprika, then.....and baking powder buttermilk biscuits...not having even seen or  heard of 'croissants'...... Or.......some sauteed spinach.....presumably, for those mornings when one feels that ' Iron Tired Blood' and there's no Geritol in the medicine cabinet.....          and....for the 'bacon guilty':      
Read more