Reschedule your plans for tomorrow night right now. What you should do instead is head over to the U St corridor for dinner at Gondar. Maybe you've never actually tried Ethiopian food before. Or, maybe you have and you're thinking been there done that. Well...are you in for a surprise. Gondar is one of the first of its kind because its more of an upscale dining experience. It's traditional meets contemporary in the space above Almaz on U St.
Gondar is named after one of the first permanent settlements a nomadic king of Ethiopia discovered and later became a historic imperial site. Some refer to it as the Camelot of Africa. Not planning on visiting that continent anytime soon? Well, there's no better chance to experience the cultural diversity, the food, and the imported Ethiopian beer than at Gondar. If you're an oenophile you'll want to try the honey wine - an Ethiopian treat! In case you're wondering about the beers they serve St. Georges, Meta, and Harar.
So come enjoy the hospitable service, a pre-dinner table side handwashing, and from what I hear a pretty enjoyable and unique coffee ceremony. Reservations recommended.
Gondar Fine Dining
1212 U St NW
Washington, DC 20009
202.905.2057
Thursday, September 17, 2009
Wednesday, June 10, 2009
Cooking Class: Simply Being Well with Monica Corrado
If you want to do something fun tomorrow night for $55 then come over to the Shirlington Avalon clubhouse for a cooking demo by Monica Corrado. Monica was one of the first chef's in the area to specialize in organic catering. Now she hosts cooking classes in the DMV (DC/MD/VA) and is currently focusing on recipes from Nourishing Traditions by Sally Fallon.
The first of Monica's classes that I attended was a few months ago and it was for Glorious Greens. I had never thought that I would enjoy eating collard greens, kale, and chard but boy was I wrong. It's one thing to look at a recipe and imagine in your mouth and mind what its going to taste and look like but with Monica these recipes come to life right before your eyes.
So you're asking why should I go to one of her classes? Well, the most convincing answer I have for you is that Monica teaches you. Literally she teaches you why butter is good for you, why what you're currently eating is not as healthy as you think, and how to make meals that are healthy for you.
The first week after that Glorious Greens class and ever since, I have made some sort of greens dish at least twice a week. I can honestly say its been a change in lifestyle and I feel like I have some control over what I'm putting into my body. I've been more discriminating when shopping and reading labels. So enough of my cheerleading, let's get to the good stuff...
The most recent class that Monica hosted was Soups and Stocks and Monica featured three different soups made from scratch...I'm talking stock from scratch. She brought in a bag of pastured beef bones directly from Joel Salatin of Polyface Farms and proceeded to fill the room with deliciousness.
Above, Monica explaining that roasting the bones before making the stock gives the stock a deeper color and intensifies the flavor.
The beautiful bones from Polyface. If you can't get them from Polyface you can try Smith Mountain Farms or try a local farmers market. It's best to purchase bones from pastured cows meaning that the cow ate grass and not corn. Why is this important. Well, you have a lot of research to do but basically cows were made to consume grass and not corn. Corn apparently changes the ph of their stomach and can cause health problems which in turn are treated by using antibiotics as a preventative. Just read Omnivore's Dilemma and you'll get the picture.
The bones post-roast.
About 80% of the class gathering round the stovetop.
Some veggies...Monica made a beef stock with veggies, a chicken stock with veggies, and a tomato soup with dill and creme fraiche.
The beef stock starting to roll and form a little foam on top.
The chicken :)
The recipe in Nourishing Traditions actually calls for you to simmer or as Monica likes to call it, roll the stock for up to 72 hours depending on the type of bones you're using. If you don't have the time or you really don't want to leave the stovetop on then you can use a gelatin supplement like Bernard Jensen's Bovine Gelatin.
Monica finishing some of the veggies. So I can't give away all her secrets because I want you to come to class. Monica is an advocate of cooking and eating healthful, whole foods. She is very knowlegable of CSA's (community supported agriculture groups), sustainable practices, biodynamic processes, etc... 
The first of Monica's classes that I attended was a few months ago and it was for Glorious Greens. I had never thought that I would enjoy eating collard greens, kale, and chard but boy was I wrong. It's one thing to look at a recipe and imagine in your mouth and mind what its going to taste and look like but with Monica these recipes come to life right before your eyes.
So you're asking why should I go to one of her classes? Well, the most convincing answer I have for you is that Monica teaches you. Literally she teaches you why butter is good for you, why what you're currently eating is not as healthy as you think, and how to make meals that are healthy for you.
The first week after that Glorious Greens class and ever since, I have made some sort of greens dish at least twice a week. I can honestly say its been a change in lifestyle and I feel like I have some control over what I'm putting into my body. I've been more discriminating when shopping and reading labels. So enough of my cheerleading, let's get to the good stuff...
The most recent class that Monica hosted was Soups and Stocks and Monica featured three different soups made from scratch...I'm talking stock from scratch. She brought in a bag of pastured beef bones directly from Joel Salatin of Polyface Farms and proceeded to fill the room with deliciousness.
Above, Monica explaining that roasting the bones before making the stock gives the stock a deeper color and intensifies the flavor.
The beautiful bones from Polyface. If you can't get them from Polyface you can try Smith Mountain Farms or try a local farmers market. It's best to purchase bones from pastured cows meaning that the cow ate grass and not corn. Why is this important. Well, you have a lot of research to do but basically cows were made to consume grass and not corn. Corn apparently changes the ph of their stomach and can cause health problems which in turn are treated by using antibiotics as a preventative. Just read Omnivore's Dilemma and you'll get the picture. 
The bones post-roast.
About 80% of the class gathering round the stovetop.
Some veggies...Monica made a beef stock with veggies, a chicken stock with veggies, and a tomato soup with dill and creme fraiche.
The beef stock starting to roll and form a little foam on top.
The chicken :)
The recipe in Nourishing Traditions actually calls for you to simmer or as Monica likes to call it, roll the stock for up to 72 hours depending on the type of bones you're using. If you don't have the time or you really don't want to leave the stovetop on then you can use a gelatin supplement like Bernard Jensen's Bovine Gelatin.
Monica finishing some of the veggies. So I can't give away all her secrets because I want you to come to class. Monica is an advocate of cooking and eating healthful, whole foods. She is very knowlegable of CSA's (community supported agriculture groups), sustainable practices, biodynamic processes, etc...
Come to her healthy snacks class tomorrow 7:00 - 9:30 PM and find out more!
The tomato soup with a dollop of creme fraiche! I've already made this at home and its been delicious!
Simply Being Well by Monica Corrado
Friday, May 22, 2009
Food, Inc - the movie!!!
Ok get excited...
And get even more excited if you've recently read The Omnivore's Dilemma by Michael Pollan!
Friday, June 19th The Shirlington 7 and E Street theatres will host the opening night of Food, Inc. It's a movie about the food industry and how its practices and how while they've become more globalized and simultaneously focused on profits and better value. What's wrong with that? Well, the quality of the food we're eating has supposedly degraded. It should be a good documentary with some of my food hero's...Eric Schlosser (author, Fast Food Nation), Michael Pollan (author, The Omnivore's Dilemma), and Joel Salatin (owner, Polyface Farms).
People need to know the truth about:
*what organic really means
*why its better to get food from a local market compared to a grocery store
*food insdustry practices (meat processing, pesticides, use of antibiotics, etc...)
Check out the reading list for the movie and educate yourself about the issues...
And get even more excited if you've recently read The Omnivore's Dilemma by Michael Pollan!
Friday, June 19th The Shirlington 7 and E Street theatres will host the opening night of Food, Inc. It's a movie about the food industry and how its practices and how while they've become more globalized and simultaneously focused on profits and better value. What's wrong with that? Well, the quality of the food we're eating has supposedly degraded. It should be a good documentary with some of my food hero's...Eric Schlosser (author, Fast Food Nation), Michael Pollan (author, The Omnivore's Dilemma), and Joel Salatin (owner, Polyface Farms).
People need to know the truth about:
*what organic really means
*why its better to get food from a local market compared to a grocery store
*food insdustry practices (meat processing, pesticides, use of antibiotics, etc...)
Check out the reading list for the movie and educate yourself about the issues...
Wednesday, April 22, 2009
Minibar: a tasting extravaganza!
Eating at minibar is like...playing in a chemistry lab and being able to eat your creations.
Eating at minibar is like...having a personal dinner party...at a restaurant.
Eating at minibar is like...a workout for your senses.
Minibar is many things but above all else, it's an experience. No place else in the US, except for Bazaar in LA and WD-50 in Manhattan, will you find something quite so unique and unexpected. This is your chance to admire the creativity and preparation of roughly a 27 course meal and close your eyes and experience a spectrum of flavors textures in 2.5 hours that is truly memorable.
It may sound like a lot of food but don't starve yourself for this meal. Each of the courses are a few bites and you might want to go to TangySweet or Red Velvet for some froyo and a cupcake. Yes, I had several courses of dessert that night.
Pairings are not included with the price of the meal however there are several options available. It is recommended that you select champagne/sparkling wine or white wine to cleanse your palate between the courses. White wine and champagne do a much better job of this than red due to their acidity.
M and I arrived early w/ Ari + Mitch and grabbed a drink at the Cafe Atlantico bar. I was so pleased to see they serve Hangar One that I ordered the Faux Syrah, Syrah (Hangar One, blackberry puree, black pepper and smoke infusion) with lavender sugar coating the edges.
We were kindly greeted by our server who explained the pairing situation and were escorted to the top floor where Minibar resides. The meal was categorized into 5 different sections: Munchies, Flavors & Textures, Pre Dessert, Dessert, and Sweet Endings. And away we go...
***Munchies
1. Pisco Sour - a little salty (for my taste...I usually go light w/ the salt) and I definitely loved how well the lime zest came through.
Eating at minibar is like...having a personal dinner party...at a restaurant.
Eating at minibar is like...a workout for your senses.
Minibar is many things but above all else, it's an experience. No place else in the US, except for Bazaar in LA and WD-50 in Manhattan, will you find something quite so unique and unexpected. This is your chance to admire the creativity and preparation of roughly a 27 course meal and close your eyes and experience a spectrum of flavors textures in 2.5 hours that is truly memorable.
It may sound like a lot of food but don't starve yourself for this meal. Each of the courses are a few bites and you might want to go to TangySweet or Red Velvet for some froyo and a cupcake. Yes, I had several courses of dessert that night.
Pairings are not included with the price of the meal however there are several options available. It is recommended that you select champagne/sparkling wine or white wine to cleanse your palate between the courses. White wine and champagne do a much better job of this than red due to their acidity.
M and I arrived early w/ Ari + Mitch and grabbed a drink at the Cafe Atlantico bar. I was so pleased to see they serve Hangar One that I ordered the Faux Syrah, Syrah (Hangar One, blackberry puree, black pepper and smoke infusion) with lavender sugar coating the edges.
We were kindly greeted by our server who explained the pairing situation and were escorted to the top floor where Minibar resides. The meal was categorized into 5 different sections: Munchies, Flavors & Textures, Pre Dessert, Dessert, and Sweet Endings. And away we go...
***Munchies
1. Pisco Sour - a little salty (for my taste...I usually go light w/ the salt) and I definitely loved how well the lime zest came through.
2. Olive oil "bon-bon" - I had to move quick w/ the camera and got a bad shot of this one (my learning curve improved as the meal went on). Many of the dishes we were served were accompanied by the chefs instructing us to eat them quickly for structural purposes. This is minibar's signature spherification dish...perhaps you've eaten a different version but this technique features a liquid whose outer shell has been hardened of the very same liquid. Fascinating! Apparently kits are now being sold for home use...
3. Beet "tumbleweed" - very, very crunchy with a hint of sesame. One of our groups top 5!
4. "Mojito" - Looks like an egg yolk but this is another spherification dish. Very zesty...kind of like eating a raindrop of a mojito.
5. "Bagels and lox" - similar to traditional temaki or hand roll only the shell is like a crispy bagel and there's roe inside.
The bar at Minibar...for the four of us we decided to split 3 half bottles. One cava, one pinot gris, and one chardonnay.
6. "Dragon's breath" popcorn - This was the most fun dish to eat because well, you'll see in the next picture :)
It was like eating a chilled buttery, crunchy, nutty cluster with caramel. Oh and a spicy finish despite blowing the cold air. Truly a dish that fiddled w/ a few extremes.
7. Boneless chicken wing - Subtly sweet, a pinch oily, and very earthy.
8. Steamed brioche bun with caviar - Having an Asian background I was delighted to see this dish in the little steamer and biting into the tiny brioche reminded me of Siopao (pronounced "show-POW") without the meaty center. The bun was perfectly dense, the osetra caviar creamy, and the foam...a subtle compliment.
9. "Cornbread" - cold, nutty, and creamy.
10. Cotton candy eel - I was happy to see a few dishes w/ Asian influence. Eel, or unagi, is my hands down most favorite thing to eat when I have sushi (well, that and toro...oh and crispy salmon skin rolls). There was a little wasabi hiding inside, the eel was sweet. I may have tasted a little lemongrass with the crunchy fibers of the cotton candy.
Another shot of the cotton candy eel - it was that good.
3. Beet "tumbleweed" - very, very crunchy with a hint of sesame. One of our groups top 5!
4. "Mojito" - Looks like an egg yolk but this is another spherification dish. Very zesty...kind of like eating a raindrop of a mojito.
5. "Bagels and lox" - similar to traditional temaki or hand roll only the shell is like a crispy bagel and there's roe inside.
The bar at Minibar...for the four of us we decided to split 3 half bottles. One cava, one pinot gris, and one chardonnay.
6. "Dragon's breath" popcorn - This was the most fun dish to eat because well, you'll see in the next picture :)
It was like eating a chilled buttery, crunchy, nutty cluster with caramel. Oh and a spicy finish despite blowing the cold air. Truly a dish that fiddled w/ a few extremes.
7. Boneless chicken wing - Subtly sweet, a pinch oily, and very earthy.
8. Steamed brioche bun with caviar - Having an Asian background I was delighted to see this dish in the little steamer and biting into the tiny brioche reminded me of Siopao (pronounced "show-POW") without the meaty center. The bun was perfectly dense, the osetra caviar creamy, and the foam...a subtle compliment.
9. "Cornbread" - cold, nutty, and creamy.
10. Cotton candy eel - I was happy to see a few dishes w/ Asian influence. Eel, or unagi, is my hands down most favorite thing to eat when I have sushi (well, that and toro...oh and crispy salmon skin rolls). There was a little wasabi hiding inside, the eel was sweet. I may have tasted a little lemongrass with the crunchy fibers of the cotton candy.
Another shot of the cotton candy eel - it was that good.
***Flavors & Textures
11. "Sun dried" tomato salad - Sperification dish #3. The tomatoes are actually spherified tomato juice that have sneakily been crafted to look like sun dried tomatoes...and what a great job they did! Not all the dishes work with your palate - I found this one to be creamy but a little bitter.
12. Zucchini in textures - this was a warm dish that had wonderful texture...kind of difficult to explain without sounding strange but it was like a warm jello with zucchini seeds. Very buttery.
13. "Caesar salad" - another top 5 dish! The almond-looking things are actually green almonds which are only in season for 4 weeks out of the year...yep, 4 weeks only. The raisins were another example of spherfication expertly executed. The green almonds pop in your mouth.
14. Parmesan "egg" with migas - tricky, tricky Jose...breaking open the "egg" yields an "egg yolk"
Migas translates to crumbs. The broken "egg" above.
A shot of preparation for the "Guacamole" dish.
15. Smoked oyster with apples and juniper - salty, fruity, and crisp.
16. "Guacamole" - IMHO, the best dish of the night! Tomato sorbet wrapped in thinly sliced avocado topped with crunchy flakes. This may have been one of the more simple dishes to make (a total guess) however the textures were perfectly complementary and well, needless to say I fell in love.
17. Salmon-pineapple "ravioli" with crispy quinoa - smooth fish and yes the quinoa was crispy but compared to the rest of the menu this dish was a little bland.
18. New England clam chowder - the famous dish that Jose upset many New Englanders with. He jokes he almost lost his green card over this meal. The white foam captures the exact flavor of potatoes in the chowder and my favorite part was the crispy bits of bacon.
The chefs. Working it.
Piping bags of delicious, but unknown tastiness.
19. Breaded cigala with sea salad - kind of like a langostine. Crisp and salty. Yum.
20. "Philly Cheesesteak" - Very creamy and a little bitter. Vermont cheddar is used in this dish and our chefs regarded it as 4 star cheese whiz - a delectable treat. About 3 bites on this one for me. Oh how I wish it were more :(
11. "Sun dried" tomato salad - Sperification dish #3. The tomatoes are actually spherified tomato juice that have sneakily been crafted to look like sun dried tomatoes...and what a great job they did! Not all the dishes work with your palate - I found this one to be creamy but a little bitter.
12. Zucchini in textures - this was a warm dish that had wonderful texture...kind of difficult to explain without sounding strange but it was like a warm jello with zucchini seeds. Very buttery.
13. "Caesar salad" - another top 5 dish! The almond-looking things are actually green almonds which are only in season for 4 weeks out of the year...yep, 4 weeks only. The raisins were another example of spherfication expertly executed. The green almonds pop in your mouth.
14. Parmesan "egg" with migas - tricky, tricky Jose...breaking open the "egg" yields an "egg yolk"
Migas translates to crumbs. The broken "egg" above.
A shot of preparation for the "Guacamole" dish.
15. Smoked oyster with apples and juniper - salty, fruity, and crisp.
16. "Guacamole" - IMHO, the best dish of the night! Tomato sorbet wrapped in thinly sliced avocado topped with crunchy flakes. This may have been one of the more simple dishes to make (a total guess) however the textures were perfectly complementary and well, needless to say I fell in love.
17. Salmon-pineapple "ravioli" with crispy quinoa - smooth fish and yes the quinoa was crispy but compared to the rest of the menu this dish was a little bland.
18. New England clam chowder - the famous dish that Jose upset many New Englanders with. He jokes he almost lost his green card over this meal. The white foam captures the exact flavor of potatoes in the chowder and my favorite part was the crispy bits of bacon.
The chefs. Working it.
Piping bags of delicious, but unknown tastiness.
19. Breaded cigala with sea salad - kind of like a langostine. Crisp and salty. Yum.
20. "Philly Cheesesteak" - Very creamy and a little bitter. Vermont cheddar is used in this dish and our chefs regarded it as 4 star cheese whiz - a delectable treat. About 3 bites on this one for me. Oh how I wish it were more :(
***Pre Dessert
21. Kumquats & pumpkin seed oil - Kumquats right off the bat are not my favorite fruit because they're very rindy and a little bitter. I enjoyed the pumpkin seed oil and found it to be very nutty and wholesome.
21. Kumquats & pumpkin seed oil - Kumquats right off the bat are not my favorite fruit because they're very rindy and a little bitter. I enjoyed the pumpkin seed oil and found it to be very nutty and wholesome.
***Dessert
22. Thai dessert - this dessert captured all the elements of a typical Thai dish, sweet, spicy, and nutty.
23. Frozen yogurt and honey - another top 5! The frozen yogurt was literally frozen and dried so that it was more grainy that what you're typically used to with traditional frozen yogurt.
22. Thai dessert - this dessert captured all the elements of a typical Thai dish, sweet, spicy, and nutty.
23. Frozen yogurt and honey - another top 5! The frozen yogurt was literally frozen and dried so that it was more grainy that what you're typically used to with traditional frozen yogurt.
24 - 27 not pictured. The sweet endings were as follows: chocolate covered corn nuts, mango box, saffron gumdrop with edible wrapper. These were presented on a slate all as once as little petit fours.
All in all an amazing meal! Would I go back? Definitely but probably not for a few years. We learned that about 50% of the courses change every year. Truly an incredible gastronomic experience!
After dinner we couldn't resist walking across the street to get some TangySweet and a few cupcakes from Red Velvet...yum!
Minibar
405 8th St NW
Washington, DC 20004
202.393.0812
Wednesday, April 8, 2009
NMAH features Jose Andres and Wylie Dufrense...
Last night the National Museum of American History (NMAH) hosted an open discussion on Spanish Vanguard cuisine and its influence in the US and the world. It was a free event so guess what...it was totally packed!
This was such an awesome treat to see Jose Andres so candid and open and I have to thank S for the find and the invite! It was perfect timing because next month she's going on a trip with A and they're going to essentially eat their way through Spain. As for me, well I'll be dining at Minibar in another week w/ Mr. Andres himself. Who's the luckier - I'll let you decide for yourself.
For those of you that have never seen or met Jose he is incredibly passionate and has a wonderful sense of curiosity when it comes to food. This is particularly evident through his style of Avant Garde cuisine and personified in his deconstructed *insert any Jose Andres dish here*. You get the point.
Some of the things that were discussed last night were the identity of Spanish cooking, traditional cooking versus trendy cooking, Farran Adria, WD-50, Minibar, and some brief deets on some of the pictures in the slideshow.
In the background is Farran Adria, the single most important catalyst in the Avant Garde movement. Adria did not want to copy the French and their style of Nouvelle cooking, rather he wanted to create an identity for the Spanish people and thus the Avant Gard style was born.
Jose credits Adria with greatly influencing his career as seen through the deconstruction and recreation of many traditional dishes (some of which are featured below in the slideshow). Another term that you tend to hear Jose and Wylie throw around is molecular gastronomy.
Above is the meal that Jose says he almost lost his green card over. Can anyone guess what it is? Deconstructed New England Clam Chowder. Jose was always thinking of how to improve and transform things but while still retaining the flavors and essence of the initial ingredients. For example in the chowder picture, the white foam is made from clam juice. Weird I know but its very impressive how he can transform and recreate tradition into something more complex than it was before. BTW the whole reason why Jose wanted to deconstruct in the first place because he found a problem with the clam chowder...the clams are always overcooked. Therefore with this dish, he makes the clam the centerpiece and prepares them with a light blanching.
In this photo Wylie explains that the "bagel" is actually bagel flavored ice cream that has been spray painted...this traditional bagel and lox dish has been deconstructed and transformed in the same way the chowder was.
This was such an awesome treat to see Jose Andres so candid and open and I have to thank S for the find and the invite! It was perfect timing because next month she's going on a trip with A and they're going to essentially eat their way through Spain. As for me, well I'll be dining at Minibar in another week w/ Mr. Andres himself. Who's the luckier - I'll let you decide for yourself.
For those of you that have never seen or met Jose he is incredibly passionate and has a wonderful sense of curiosity when it comes to food. This is particularly evident through his style of Avant Garde cuisine and personified in his deconstructed *insert any Jose Andres dish here*. You get the point.
Some of the things that were discussed last night were the identity of Spanish cooking, traditional cooking versus trendy cooking, Farran Adria, WD-50, Minibar, and some brief deets on some of the pictures in the slideshow.
In the background is Farran Adria, the single most important catalyst in the Avant Garde movement. Adria did not want to copy the French and their style of Nouvelle cooking, rather he wanted to create an identity for the Spanish people and thus the Avant Gard style was born.
Jose credits Adria with greatly influencing his career as seen through the deconstruction and recreation of many traditional dishes (some of which are featured below in the slideshow). Another term that you tend to hear Jose and Wylie throw around is molecular gastronomy.
Above is the meal that Jose says he almost lost his green card over. Can anyone guess what it is? Deconstructed New England Clam Chowder. Jose was always thinking of how to improve and transform things but while still retaining the flavors and essence of the initial ingredients. For example in the chowder picture, the white foam is made from clam juice. Weird I know but its very impressive how he can transform and recreate tradition into something more complex than it was before. BTW the whole reason why Jose wanted to deconstruct in the first place because he found a problem with the clam chowder...the clams are always overcooked. Therefore with this dish, he makes the clam the centerpiece and prepares them with a light blanching.
In this photo Wylie explains that the "bagel" is actually bagel flavored ice cream that has been spray painted...this traditional bagel and lox dish has been deconstructed and transformed in the same way the chowder was.
Friday, April 3, 2009
Macrobiotic food...Miso soup with Carrots and Wakame
As part of an effort to be more healthy and eat less meat I've been cooking some macrobiotic dishes to get more veggies in my diet. One of my favorites, which I've adapted from Michio Kushi's Cancer Prevention Diet book, is Miso soup with Daikon and Wakame (although I used carrots in place of the daikon in this case).
Most of these recipes are fairly simple...its just the time that be unmanageable if you're looking for a quick meal. There is a lot of chopping and preparation and in some cases (like brown rice) the cooking time alone can be about an hour. Just make sure you're not starving if you're about to cook Macro.
Miso soup with Carrots and Wakame (modified by me...)
1 1/2 C Carrots
1 Onion, sliced
1 qt Spring Water
20 slices Wakame
3 teaspoons Miso
Wash and slice carrots into 1/2 in pieces and add to water. Cook for 5 minutes. Meanwhile, soak Wakame for 3 to 5 minutes and chop into small pieces. Add Wakame to pot and cook over low flame until vegetables are soft. Dilute and add Miso to stock. Simmer for 3 minutes. Note from the book: Daikon is particularly helpful to eliminate excess fat, mucus, protein, and water from the body.
The simmering pot of veggies without the Miso so far. Not too fragrant but watching the Wakame expand was pretty entertaining.
Most of these recipes are fairly simple...its just the time that be unmanageable if you're looking for a quick meal. There is a lot of chopping and preparation and in some cases (like brown rice) the cooking time alone can be about an hour. Just make sure you're not starving if you're about to cook Macro.
Miso soup with Carrots and Wakame (modified by me...)
1 1/2 C Carrots
1 Onion, sliced
1 qt Spring Water
20 slices Wakame
3 teaspoons Miso
Wash and slice carrots into 1/2 in pieces and add to water. Cook for 5 minutes. Meanwhile, soak Wakame for 3 to 5 minutes and chop into small pieces. Add Wakame to pot and cook over low flame until vegetables are soft. Dilute and add Miso to stock. Simmer for 3 minutes. Note from the book: Daikon is particularly helpful to eliminate excess fat, mucus, protein, and water from the body.
The simmering pot of veggies without the Miso so far. Not too fragrant but watching the Wakame expand was pretty entertaining.
Ahhhh, a fresh bowl of hearty Wakame and sweet Carrots with Miso. I've also been eating a delicious and salty umeboshi plum each evening. They're a little pricey but in a unique way they're pretty good. Anyways, on that note hopefully I'll get to a lentils recipe next and maybe I'll even try a couple things from Karina's Kitchen/Gluten-free Goddess like the Gluten-free Strawberry Banana muffins. Sunday will be booked up with brunch at a friends place in Arlington and going to see the Cherry Blossoms in DC but I can probably squeeze in some cooking on Saturday after yoga :)
Tuesday, March 31, 2009
That's the salad you could be eating with...Geico!
I always feel like somebody's watching me when I have hard boiled eggs in my salad ;) After feeling guilty for skipping yoga tonight I ran 6 miles outside instead. Can you blame me? The weather was gorgeous and we all know its going to be rainy and cold again tomorrow.
So not feeling incredibly hungry after the run and a shower I threw together a salad using some of the leftover golden beets from my dinner party this past weekend. Thanks A+M and B+M for making it! Add the eggs, some sea salt, olive oil, and vinegar and I was good to go.
And of course I had to crack open something for dessert...
So not feeling incredibly hungry after the run and a shower I threw together a salad using some of the leftover golden beets from my dinner party this past weekend. Thanks A+M and B+M for making it! Add the eggs, some sea salt, olive oil, and vinegar and I was good to go.
And of course I had to crack open something for dessert...
Subscribe to:
Posts (Atom)
Posts
