This evening he made sauteed chicken legs with mashed potatoes and gravy. I added a side salad of arugula and feta cheese with balsamic vinegar and olive oil.
Friday, December 21, 2018
Tuesday, December 18, 2018
I've been trying to eat a bigger variety of healthy foods because as we all know that what we eat is important to staying healthy. I am a certified carnivore and I eat a good variety of vegetables but there have been certain ones that I had no desire to try, or did try, and never ate it again.
Eggplant was one of those vegetables , so I decided to brave it and buy an eggplant. I started looking up different ways to cook it and in what style. The only time I ever liked eggplant was from a Thai restaurant when I lived in Washington, D.C. because when I tried it when I was younger, it was very bitter and turned me off from it ever becoming a part of my vegetable regimen.
So after reading all the ways to cook eggplant, I decided to try this recipe and share my experience with you. I use a lot of spices and pretty much eyeball measurements using my own judgement on how much to use. If a recipe calls for something I don't have, I just find a substitute. I use whatever's at hand.
As you can see in the photo , I chopped the eggplant and some garlic, onion, red and green pepper. I heated a pan with olive oil, and threw in the onion, peppers and eggplant. Then I added my spices, salt, pepper, turmeric, coriander ginger, pepper flakes, brown sugar, white vinegar. I also added some Tamari sauce, and a little bit of chicken broth. I let that cook on a very low burner for about 10 minutes. Lastly I added fresh basil.
I also had some boneless chicken thighs and prosciutto. I cut the chicken into bite size pieces and seasoned them with spices, then wrapped them with prosciutto, then I lightly fried them in a little olive oil.
These pictures are the end result.
Sauteed Eggplant and Prosciutto Wrapped Chicken Thighs.
It really was a delicious meal. I like the softness of the eggplant, as the meat really does remind you of the feel of eating an egg. So in conclusion, I find that I like eggplant if it is cooked this way, with no bitterness. I'm definitely going to make this dish again.
AKA Sistah Girl
Side note: I was diagnosed with arthritis years ago and because I love to use natural healing. I started researching and learning about natural remedies for arthritis from different cultures and found turmeric, a wonderful healing spice. It's used in many countries and is known for it's beneficial properties. For years, I have used it in my cooking and also as a tea and as a result, I don't suffer from joint pain anymore.
Saturday, December 8, 2018
I do a lot of cooking and almost every night I like to try something new. I share a lot of pictures of my food on my Instagram page, so I thought why not share them on my blog. Although this blog is called Sistah Girl Desserts, I realized that this site shouldn't be limited to just desserts because we love to try different tastes and mixtures, whether sweet or savory. I love to cook, using new or old recipes and finding new ways to try new epicurean delights.
I saw this sauce on a video and I immediately wanted to try to make it. I had never heard of pickled blueberries before and since I love blueberries, I wanted to try to make something different from what I am used too.
I know how to make a sweet sauce, but I never thought about making blueberries have a savory flavor.
After searching the internet for a good recipe, it seems that everyone makes them different but always with vinegar being the main ingredient. Some say to use white distilled, while others prefer to use different vinegar's. I use many vinegar's, but since this is my first time making this, I used organic apple cider vinegar. Also I discovered that some like to use heat while others just refrigerate overnight. I combined all the ingredients and just refrigerated.
I decided to add freshly ground pepper and used sea salt instead of kosher salt. First thing I'm going to do is try this on some lamb chops. I take a pic and let you know if it is a triumph or failure.
Savory Pickled Blueberries.
1 C apple cider vinegar
1/4 C organic cane sugar
1 T sea salt
1 tsp pepper
12 oz blueberries or 2 6 oz containers
1/2 red onion, sliced thinly (optional)
Combine all ingredients. Make sure blueberries are covered with vinegar Give it a shake, than transfer to a glass jar and tighten lid. (I use recycled jars.) Refrigerate till ready to use.
The baking season is upon us, so add our delicious tart to your Holiday menu. We've created a vegan dessert as part of our menu. Order yours today and we'll deliver it to your door. Honolulu and surrounding areas only. www.sistahgirldesserts.com