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.
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Friday, December 21, 2018
Bragging Rights
Tonight's dinner was a treat because my husband Andres cooked. He cooks for a living so it's hard to get him to cook at home anymore. I brag about his cooking all the time and so I wanted to feature him as one of my favorite cooks.
Tuesday, December 18, 2018
Eggplant and Me
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.
Barbara,Kula vizuri
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.
Pickled Blueberries
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