Saturday, October 31, 2009
Mulled Cider
Labels:
Allspice,
Cinnamon,
Cloves,
dried orange peel,
Matt,
Nutmeg,
star anise,
unfiltered cider
Friday, October 30, 2009
Monday, October 26, 2009
Saturday, October 24, 2009
Tuna Salad Sandwich
Okay, take some tuna (preferably solid white), add a little Vegenaise, Salt, Pepper, Celery Seed, Dill weed and diced zesty dill pickles. Mix it all together and put it on toasted seedy bread (I really like "15 perfect grains" from Green Earth Baking). Top it with a fresh herb salad mix with a dill pickle on the side and you have a great lunch.
Wednesday, October 21, 2009
Quick and easy vegan stir fry
heat 1 Tbsp toasted Sesame oil. If unrefined no hotter than 350 degrees
Add organic/vegan Buckwheat Soba noodles and stirfry about 1 minute
Add 3 Tbsp sweet chili sauce and 1 Tbsp hot chili garlic sauce. Toss to coat.
Add 1 bag frozen organic asian stir fry vegetables and cook til heated thru. Serve with the beverage of your choice.
Add organic/vegan Buckwheat Soba noodles and stirfry about 1 minute
Add 3 Tbsp sweet chili sauce and 1 Tbsp hot chili garlic sauce. Toss to coat.
Add 1 bag frozen organic asian stir fry vegetables and cook til heated thru. Serve with the beverage of your choice.
Labels:
Buckwheat Soba,
Matt,
Mixed Vegetables,
Toasted Sesame Oil,
Vegan
Tuesday, October 20, 2009
Sunday, October 4, 2009
Smoke Roasted Pork Loin
First, select a long play record. This one by Kerry Livgren came out in 1980 and featured Steve Walsh, Phil Ehart and Robbie Steinhardt as well as some vocals by Ronnie James Dio.
Cut up some onions
Saute in olive oil. When carmelized, add chopped rinsed Kale and cook down.
Take a ugly heirloom tomato. Cut it up. Add a little salt and pepper to taste and toss with fresh basil.
Pull the pork loin off the smoker and let it rest.
Eat a delicious dinner of smoked roasted Pork Loin with steamed Baby Reds, Heirloom Tomato Salad and Kale & Onions
Cut up some onions
Saute in olive oil. When carmelized, add chopped rinsed Kale and cook down.
Take a ugly heirloom tomato. Cut it up. Add a little salt and pepper to taste and toss with fresh basil.
Pull the pork loin off the smoker and let it rest.
Eat a delicious dinner of smoked roasted Pork Loin with steamed Baby Reds, Heirloom Tomato Salad and Kale & Onions
Labels:
Baby Red Potatoes,
Basil,
Heirloom Tomato,
Kale,
Matt,
Onions,
Pork Loin,
Smoke
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