Turkey Trot and my Revenge

Run to Feed the Hungry 5K, post-race:


My revenge later that evening:

Israeli Couscous

So, we've been experimenting of late with Israeli couscous in my house. It's a great, quick grain to throw in with Lulu's veggies for a lunch to take to daycare or for a quick weeknight dinner. I think they're just small enough that they don't function very well as finger food, but the shape is fun!

Gropius found a recipe on epicurious that he's been wanting to try: Toasted Israeli Couscous with Pine Nuts and Parsley. So we grilled up some chicken on the grill with a little Moroccan spices (ras al hanout) and quickly boiled some carrots to create a really tasty meal:



Then, I had to have a little fun with all the orange in the photo for this one:



Next up, maybe Israeli Couscous with Squash and Parsley Butter?

Roasted Veggie Pizza

On Friday night, Gropius and I made roasted fall vegetable and ricotta pizza and boy, was it tasty! I roasted kabocha and delicata squash, potatoes, carrots, parsnips, shallots, and onions. Some pizza dough, mozzarella, ricotta, fresh rosemary from the garden and those roasted veggies and you're done!



Served with a nice crisp, white wine and it was a great start to the weekend!

Boston sCream Pie

deliciousness!



especially with a nice rosé.

Schmaltz

their def: A rendered chicken fat (sometimes flavored with onions, apples and seasonings) that is strained and used in many dishes of Middle European Jewish origin much like butter — both in cooking and as a spread for bread.

MY def: tasty!!





I kept kosher and only had mine with applesauce, but Gropius had sour cream...although since we ate them with pork chops, I guess I shouldn't worry about violating the meat-dairy rule, eh?

Weckla oder Weggla, take your pick...

Gropius and I enjoyed an Oktoberfest dinner this evening. I bought some bratwurst at Whole Foods (made by Coleman in Denver, CO) that turned out quite tasty. We had a weckla (bratwurst on a sourdough roll) with some tasty sauerkraut.




I had a nice chardonnay from NM with dinner (the remnants from making sauerkraut). We enjoyed some tasty, tasty senf that Ta-Chen bought for us at Ben's German butcher. Gropius thoughtfully pointed out that the size is perfect as a bierglas for Lulu once she gets a little older. Sigh.



Gropius on the other hand, had bier.


Here is the original of what we were striving for:

Jerk Chicken

We used two of the habaneros from our garden to make Jerk Chicken and Jamaican Peas and Rice for dinner last night. I got the recipe from Martha Stewart's TV show (pre-prison) about 10 years ago and make it when I have access to habaneros (or am feeling particularly spicy). I think she tries to test my endurance though: two habaneros PLUS cayenne pepper! For a change of pace because it was hot yesterday, we grilled the chicken breasts rather than baking them in the oven with the marinade (and I think that helped with the overall heat level).



For an accompaniment, we also made Jamaican Peas and Rice. I started with dried kidney beans and did a quick soak with my pressure cooker before starting the recipe. I cooked them with coconut milk, water, and garlic for ~20 minutes before draining them and reserving the cooking liquid. Then, I cooked the brown rice separately with my pressure cooker in the cooking liquid and mixed it all together at the end. It's amazing that so few ingredients can become so tasty!



To help quench our (considerable) thirst, I had some Two Rivers Pomegranate Cider--the one I enjoy drinking at the Rubicon. You'll also notice the HUGE glass of water to supplement. Gropius, on the other hand, enjoyed a "proper" serving of bier. :) (I think it was HB Oktoberfest)