Last Meal...

Gulp;
Liquids are curious foods. Colloids: even more peculiar. I'm kind of fond of solid foods so before having the old wisdom teeth extracted and sutured, I wanted to try a new recipe. It wasn't anything spectacular but I saw something similar on the Huffington Post Kitchen Daily page. I'm rather fond of the resource, between the recipes, reviews, and musings on the culinary.
Anyways, I whipped up a basic pasta dish you might like. I call it Rotini Pima-Pesce

Makes 2-3 servings
1 cup Eden spirals Kamut Pasta, or your favorite alternative
5-6 canned artichoke hearts, diced
1 cod loin, thawed (if frozen)
3 Roma tomatoes, diced
1 bunch of Beet greens, well rinsed and ribboned
3 tbsp olive oil
1/2 Vidalia onion, sauteed
3 cloves garlic, minced
1/2 cup peas, frozen or fresh
Pepper
Sea Salt
Fresh Basil, Oregano, Thyme diced finely
Optional
1 handful raw microgreens (like Dandelion greens!)
A drizzling of balsamic vinegar


Saute garlic and onions with oil until translucence and some browning just begins. Add peas and tomatoes with artichokes. Add beet greens after a few minutes of sauteeing and add spices to taste. Finally add fish, broken up and cook until flaky.
Serve atop lightly vinegar-dressed greens and as always

Enjoi!

A Series of Test Kitchen Fall Concoctions...

Of Which I will supply only thoughts, no recipes. They're not done, so why not experiment yourself ?
:)
Yes, the fall excites me, so naturally I try a lot of different pumpkin-apple-squash-spice combinations without really thinking anything out.

So first was a Sweet-Potato Terrine of mashed sweet potatoes combined with milk, a bit of butter, pie spice, garlic, and Herbs de Provence. Layered wit h blanched carrot and Zucchini slices and topped with an Apple Cider reduction, it was a bit too sweet despite a lack of any processed sugars or significant rich foods. I served it up with haddock baked atop cheesy (Parmesan mixed with nutritional yeast constitutes "Cheesy" as opposed to Gratin) penne and spinach. An old favorite of mine from Bertuccis early years...Moving on, I had the pleasure of devouring a dinner of Mashed Butternut Squash, Brussel Sprouts sauteed with apples, and an Amy's Veggie burger today. The first truly Fall-ish day thus far (didn't top 55) and warm comfort food sounded ideal.
I confess, I didn't make the squash but it was a simple peel-boil-and-mash scenario. Seasoned with nothing but cinnamon, pepper, and ginger it hit the spot. The Burger speaks for itself, so I conclude with the Brussel Sprouts, which really came out very well and will certainly see future experimentation.
Quartered and peeled, I simply browned the sprouts with some olive oil, garlic, and pepper. Reducing heat, I let the cabbage steam with a few dashes of lemon juice, about a quarter cup of water, and a few dashes of white-wine vinegar. Adding a few tablespoons of chopped walnuts, and a sprinkle of grated Parmesan. Mixing in some already sauteed cinnamon apples (diced, unpeeled, I cant stand the removal of skins from veggies, it's where the nutrients are!) I let the mess simmer and steam.
Other than being a bit undercooked, the sprouts came out well. A nice blend of flavors - like the classic Oktoberfest dishes I keep seeing sans sausage or other meats popular in the European cuisines of the period.
As I make progress with the recipes, I'll post them.
Until them, gute nacht.