Lemon tahini sauce

Are you thinking what? Lemon tahini sauce? Really?

Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across  them.veg-and-lemon-tahini-sauce-7I do add roughly 2 TB olive oil.  And if you like cilantro, throw a little handful of that in as well.

veg-and-lemon-tahini-sauce-4And often I use a little more lemon juice and water because I don’t like it too thick. This is where you have to adjust to your own liking.

veg-and-lemon-tahini-sauce-3I prepped and lightly steamed broccoli, cauliflower. Then I sliced and sautéed button and shiitake mushrooms and added sticks of parsnip and carrot. THEN I toss in the lightly steamed cauliflower and broccoli. Please don’t try to cook these veggies altogether- no matter what sort of veggie stir fry you are creating.

veg-and-lemon-tahini-sauce-2I grated a little garlic and ginger, threw in a TB of sesame seeds and seasoned with rice vinegar and a little salt.

veg-and-lemon-tahini-sauce-6Steam up some brown rice in whichever method you prefer. For me it’s the rice cooker if I don’t have time to watch the pot or I’m away from home. Other times, I just cook it in a pot.

Put it together for one of your “meatless Mondays”. Is that still a thing? Rice on the bottom followed by sauce and veggies- garnished here with a few strands of raw purple cabbage for color and crunch. Or add another protein if you like.

veg-and-lemon-tahini-sauce-8

Again to find this basic but awesome recipe check out Mollie Katzen’s recipe page for lemon tahini sauce. And doctor it up with a little olive oil, cilantro and extra lemon.

We just returned from New Orleans and the annual JEN (Jazz Education Network) convention where musicians, players and teachers, of all ages come to play, learn and share jazz. We wanted to connect with people, listen to as much jazz as possible and start talking about the revised educational website we’ll be rolling out in the spring for Jazz Everyone– Authentic Guide to Bebop, that my dad started. New Orleans was a lot of fun too! The final concert, one of the highlights of the convention, was a quartet with Sean Jones on trumpet. They put on a great show AND he imparted some inspiring words. He simply talked about how in this time of division, no matter what personal beliefs held, we all came together under the umbrella of jazz music and the love of it. Granted, I imagine a vast majority of jazz lovers are democrats but music has the ability to cross all lines!

I say find more umbrellas. Food, gardening, volunteering…. What else? What places in our lives do we or can we unite, despite our differences, for the betterment of a collective purpose?

That’s a wrap,

xx wendy

 

kimchi bacon fried rice and eggs

So this is far from Irish… but I’m not so on top of the calendar:)
Kimchi bacon fried rice and eggs-8Spring is so near I can practically touch it. The sun and cold do their dance like a strip tease that excites and taunts. You don’t know what’s coming next. I picked delicate new spinach and arugula leaves from plants in the greenhouse creating a bed for my baked salmon lunch today. This first minimal picking sparked a little excitement for the coming growing season. What I realize too, is I don’t mind the winter break and it almost takes a strong nudge to get me in the growing mood. Fresh garden food does not arrive without somebody’s hard work. My first little seeds, planted last weekend will become the seedlings for the first of spring planting. Brassica’s, lettuces, peas… the tomatoes and peppers will grow longer in the glass house.

What we relied on this winter besides store bought veggies was our fermented foods.

Kimchi @wendyellenthomas.com

The red sauerkraut was made first with our own Red Mammoth cabbages last fall but I continued to make it with organic cabbage from the market. I played with many napas, bok choy, radishes and conical cabbages for the kimchi and can’t wait to try my new Korean coarse chili powder. I’ll try some napa in the garden this year but it’s a little more finicky than the standard head of cabbage.

This recipe was inspired by my weekend brunch in New York City at The Dutch.

Start with the bacon – about 3-4 slices of Hempler’s thick cut uncured bacon is a nice way to go. Cut into small pieces and fry up.

Kimchi bacon fried rice and eggsThen add about 2 cups of rice- either freshly made or even better, leftovers.

wendyellenthomas.com

I had a little pineapple hanging around from juicing and thought why not? I diced this and added it to the bacon and rice.Kimchi bacon fried rice and eggs-6Throw in about a cup of kimchi – homemade or one of the lovely store bought varieties like one from Seattle’s Firefly Kitchens. Mine below got a little pink from adding red radishes. Kind of fun huh?

Kimchi bacon fried rice and eggs-3Give it all a good toss and that part is done.I scooted the kimchi rice to the side of the frying pan and heated a little red cabbage for some color.

Kimchi bacon fried rice and eggs-5I fried up some of our farm eggs…

Kimchi bacon fried rice and eggs-7And what I’m also loving? Fried avocado. Not new to some but new to me. I had this recently at Irving Street Kitchen in Portland with scrambled egg nachos. A little crispy on the outside, soft in the middle, with the heat bringing out the sweetness of the avocado. I garnished our kimchi fried rice and egg with fried avocado and a little fresh cilantro.

Kimchi bacon fried rice and eggs-11This was a Sunday meal for me and my sweetie.

Kimchi bacon fried rice @wendyellenthomas.comAnd in the real world it looked like this

Kimchi bacon fried rice and eggs-12Just to pull it all together:

  • 2 cups brown rice
  • 3-4 strips of bacon cut into pieces
  • half a slice of pineapple cubed
  • 1 cup kimchi
  • fried egg
  • optional garnish of warmed red cabbage, fried avocado,fresh cilantro, pepper flakes
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