Guess what I did this evening?
I have been in somewhat of a long food rut. Hard to believe coming from a food blogger and all (although I do consider this much more of a lifestyle blog than food these days anyways)
But with the last year being filled with classes and my internship and moving and traveling, I really haven’t spent that much time in the kitchen. Plus, Matt is the chef. I’m just the planner. But tonight, I was ready to rock and roll with my knife in hand at 5:30 on the dot – ahead of schedule!
I’d say this dinner was top-notch!
First up, Shredded Brussels with Lemon and Poppy Seed from Whole Living magazine (minus the poppys!) We didn’t have any so I used flax instead. I really liked the sprouts sliced like this!
My least favorite way to eat them is whole. My favorite are the thin leaves that fall off while they roast and get super crunchy!
The last of the buttah…
I love all of the Garlic Gold products, but this is my favorite for cooking. It’s crunchy nuggets in oil. What I hate most about garlic is the strong bite that raw garlic leaves and I hate cooking it in raw form. I’ve never really loved the minced garlic in a jar either though. But THIS – perfect solution! It’s roasted and …golden…and buttery and a tsp is perfect to sub for a clove of garlic.
[Garlic Gold also released a holiday gift box now available with all of the key products for $25, FYI]
All cooked up!
The next dish was made up on the spot: Lavender Olive Red Quinoa. I cooked some red quinoa (which I like way more than yellow). I also never rinse my red quinoa (because I am lazy) and find it’s not nearly as bitter as the yellow either. Also, more chew! Chew is always good.
I added a piece of kombu dried seaweed to the pot because I’ve seen Terry Walters use it when cooking grain dishes before.
Honestly I forgot I’d added it until I saw these photos! Not sure how much taste was in there, but it certainly didn’t harm anything.
I added lemon juice, chopped kalamata olives and almonds, and lavender salt to the cooked quinoa and it was so herby salty awesome!
Last up: Brown Suga Sole!
I’ve carried this Frontier marinade mix from house to house. We are just now going through some of our spice mixes if you can’t tell! Matt used it as a rub on the fish, which were wet so it turned into a paste, and upon cooking, a SAUCE.
The most delicious bubbly brown sugar sauce you could ever imagine. Think of this as caramel sauce! He added a little water after the fish were cooked and simmered it down into a thick reduction. Set off the SMOKE ALARM!
It was SO GOOD!!!! Probably all that sugar…and the sesame seeds and cayenne!
Best fish ever.
And a hunk of dark choco for dessert!
Time to read read read!