Live Qualitarian: Eat Well
Pie crust – short crust – again, and this time filled with caramelized onions. Make a pie crust ( ratio: 2 cups flour to 1 stick butter) to match the pie or tart tin you’ll be using. Chill. Then make the filling. Start by caramelizing onions, using about 1 pound
Pour a cup of pure, natural, unsweetened beet juice over dry bread cubes (preferable with soft or no crusts). Blend with sautéed onion and garlic. Add fresh tomatoes, a peeled cucumber, parsley, basil, chili pepper, red pepper and purée to the desired texture. You can reserve some of the pepper,
When we go out and stop into a bar or restaurant to get a quick bite to eat, we always order French Fries because we don’t have a fryer and can’t make them at home. The Coronavirus has been saving us from our bad habit of eating French Fries since
Radishes on butter spread on a warm baguette First make the baguettes. This will take some thinking ahead. We are not people who necessarily write out our menus for a week in advance. We only do this when going to the store is a hassle. For years we lived in
New Red Enchiladas 2 Corn Tortillas (per person) 45 grams of mild cheese (emmenthaler, provolone, cheddar or a mixture) 1/2 small onion leftover squash, skirt steak For the sauce, mix: 2 T chili powder 1 T tomato paste (optional) 1 cup water Stacked enchilada, two each in our personal size
A Croque Monseuir is a famous French sandwich made of ham and cheese grilled to wonderful meltedness. Add an egg on top and its so great it’s called a Madame, something we just ate at a wonderful French breakfast place in Seattle – Cafe Presse, 1117 12th Ave, Seattle, WA
Cheese & Onion Enchiladas in Red Sauce 2 Corn Tortillas (per person) 45 grams of mild cheese (cheddar, jack, provolone or a mixture) 1/2 small onion For the sauce, mix: 2 T chili powder 1 T tomato paste (optional) 1 cup water Stacked enchilada, two each in our personal size
Once, in Spain, we were having breakfast and the guy next to us started rubbing big, hunking tomato quarters all over his toast, rubbing them until the skin came off in his hand. Then, he dumped salt, pepper and olive oil on the mash and ate it. Later, we went
Hot days. So many tomatoes. I picked the first few plum tomatoes. We have nine (4 SanMarzano Redorta; 5 Opalka) plants in all and we hope they will make enough paste to last us all year. We’ve never grown the Redorta, and the Opalka were grown from seeds I saved
Ultimate Mountain Winter Food Cold weather, high altitude, cheese In the Alps of France, a Danish friend explained the term ‘deftig,’which is German, by pointing to the heavy food we were eating. It was January and we were out in the weather most of the day and part of the