I've been totally MIA from this blog. I apologize profusely to all my readers... ehm...mom. Anyways, my excuse is twofold: 1) no camera right now, but hopefully I'll be getting one soon. 2) rotations started, and holy cow, sometimes I'm glad I even ATE, let alone described it!
I've mainly been enjoying the bounty of late summer veggies, grilling and whipping up some quick salads for lunch. Of note, I prepared a hodgepodge meal of ribs ( no pictures, but I'll post recipes!) I originally wanted to just experiment with different BBQ sauces, but the two I picked ending up being so INSANELY different I really had to stretch my creative fibers to create some sort of cohesive meal plan. I ended up "taking an international culinary tour", or something...
RIBS my favorite Balsamic BBQ sauce: 1 cup balsamic vinegar and red wine vinegar combo 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
Spice rub: brown sugar, sweet paprika, onion powder, garlic powder, smidge chili powder, ancho chili and chipotle, S&P
option 2 Cranberry Chipotle Sauce: 1 tablespoon canola oil, for cooking 1 medium onion, diced 1 tablespoon chopped garlic 1/2 cup light brown sugar 1 cup sweetened dried cranberries 2 cups cranberry juice 1/2 cup rice wine vinegar 2 tablespoons chopped chipotle chili pepper (canned peppers in adobe sauce works best) Salt and freshly ground black pepper
Spice Rub: S&P, chinese 5 spice and brown sugar. Roast these ribs on top of a sliced onion, with a titch of butter
bake ribs, covered, at 350 for about 3 hours-ish
Ari's Israeli Salad Bite size Cucumber Bite size tomato Diced vidalia onion Chopped Italian parsely Salt, pepper, olive oil let sit for a bit, but not too long, just enough so that the veggies mingle and release some liquid And finally: Orange Curry Quinoa-veggie jumble Orange-Curry Dressing: 1/2 onion 1/4 cup orange juice 2 tablespoons white wine vinegar 2 tablespoons water 1/2 to 1 teaspoon curry powder (to taste) 1/4 teaspoon minced ginger 1/2 teaspoon flax seeds, ground
Blend dressing till smooth. This makes a goodly amount of dressing, so make a bigger (1.5 Cups maybe) batch of Quinoa. Thoroughly rinse Quinoa, and the cook as package indicates. Add in whatever veggies you have on hand. I had green and red peppers, zuchinni, onion, brocolli and mango. yum!!! Leftovers for lunch to boot!