Today I am going to try to recreate a dish my Auntie Lili made to celebrate New Year's. I am going to recreate it the healthy way she did using agave nectar instead of rock sugar. I recall nuoc mum, shallots, black pepper, young coconut water, agave nectar, and what else? She let the meat marinate in this mixture for a few hours and then cook slowly on the range.
Along side I will serve rice and a refreshing green minted salad or stir fry some cabbage.
I threw some chili together last night. I had a few tablespoons of my homemade chili powder and added more chipotle and ancho chile powders. It was deep and dark and delicious. I also cubed some leftover prime rib into the chili. Beans, for me of course. I love beans.
I have used most of the veggies from my pick up. I have the Portugeuse cabbage, turnips, a couple potatoes, and broccoli di Cicco. I tried to use the greens first and then move on to the more cruciferous veggies.
Did I tell you I signed up for a local grass fed no antibiotic protein CSA? I am excited, it starts next month. More later.
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