The MealTicker is a roster of meals made chez Coconut Girl that’s posted on tCG’s Facebook and Twitter pages. The idea is to offer quick culinary inspiration when everybody’s hungry and you don’t know what to make.
Top row: Left: Butternut squash, cubed, doused with olive oil and salt, and ready for the oven. Cover the pan with foil and roast at 400 for 45 minutes, or until fork-tender. Makes an easy soup, or toss with cooked pasta, butter & sage. Center: Popovers for Saturday breakfast: a protein disguised as a pastry. Right: Spinach lasagna. Leagues better if you make a simple bechamel sauce as a binder instead of a ricotta/egg mixture.
Middle Row: Left: Quinoa chowder with spinach, potatoes and feta (Deborah Madison). A hearty dinner because the quinoa grain contains protein. Center: Miso ramen with chopped scallions. Miso paste is available at many Asian groceries; check the label to avoid MSG. Right: Portobellos seared in olive oil with garlic, a splash of soy sauce & balsamic vinegar, and a sprinkle of thyme. Great for tacos, burritos, omelettes, salads, pasta, panini, and pizza.
Bottom Row: Left: Chickpea curry with coconut milk, chopped cilantro & jasmine rice–an easy pantry dinner. Center: cutting beignet dough for Sunday brunch. Right: Asparagus risotto (Marcella Hazan). Serve hot & pass the Parmesean.
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