A friend saw me polish off two full plates of food at dinner last weekend and said, “girl, you have a hollow leg!” Well hey now, food is one of my things. Here are some images from the Meal Ticker, a daily list of our family meals that I post on the Coconut Girl’s Facebook and Twitter Pages. Although our diet at home is primarily vegetarian, we have a “when in Rome…” attitude about eating meat. Like when we visited the one-and-only Pat’s Steaks in the Italian Market during our recent trip to Philadelphia.
Top Row: Left: Healthy popsicles: frozen Yobaby Yogurts on chopsticks. Center: A simple dinner: cheese crepes and a steamed artichoke. The White Dog Cafe Cookbook has a great crepe recipe with fewer eggs than most. Right: Vegetables queued up for the grill: onions, zucchini, red peppers. I swirl extra virgin olive oil on top, and toss with salt, pepper, and garlic before grilling.
Middle Row: Left: An easy, satisfying dinner using whatever’s on hand. On this night, it was sauteed potatoes, blanched broccoli, a sliced avocado, and a simple tomato/onion coulis using canned tomatoes from the pantry. Center: french lentils cooking with an “oignon pique” or “pricked onion,” consisting of a bay leaf pinned to an onion by a clove. When the lentils are tender, the onion & herbs are removed and the lentils are served warm with a coarse mustard vinaigrette, per the White Dog Cafe Cookbook. Right: Green curry. Asian groceries sell small cans of red, yellow and green curry for about $2.00. Load up on them, along with cans of coconut milk and a bag of jasmine rice. As long as you have a vegetable or two on hand, you’ll have a delicious dinner in about 25 minutes. But be warned: don’t follow the recipe on the curry label, which usually says to use the whole can of paste. It will be too hot to eat. Find a recipe online and add the curry sparingly. You can always add more, but you can’t take it out…
Bottom Row: Left: Scrambled egg breakfast burritos with cheese & salsa. Center: corn chowder with fresh spring chives from the garden. My kids like to garnish their own soup using kitchen shears. Right: broccoli souffle from Deborah Madison’s Vegetarian Cooking for Everyone. I like to make mini-souffles in half-cup ramekins for the little ones.
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