Live Qualitarian: Eat Well
Researching this style of potatoes, we learned that Idaho russet potatoes formerly weighed three or four pounds each. Using typical potatoes from our organic 4 pound bag, the potatoes were less than 1/2 pound. So we select four with nice skins, and proceeded to make these highly seasoned and crispy
Make a batch of hummus in just a quarter hour Homemade Hummus:go to Recipe Cooking beans at altitude is difficult without a pressure cooker. At some level it is impossible to ever get a thoroughly cooked bean, particularly a dense or very old one. But canned beans have
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