Fall Stir-fry with Zucchini Pineapple Eggplant Pepper Sausage

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Fall Stir-fry with Zucchini, Pineapple, Eggplant, Pepper, and Sausage

Tie into this vivacious tangy stir-fry that is complete with warm fall colors and gently piquant flavors. Its gentle yet strong taste is perfect for reviving you after a dynamic day at the office!

Onion and sausage form a savory foundation on which we layer the pineapple and ginger sauce while the squash and peppers play moderators.

Best of all, this stir-fry is very simple to make, and it’s paleo and frugal, so the proverbial triple play.

Here’s how to make it. Continue reading “Fall Stir-fry with Zucchini Pineapple Eggplant Pepper Sausage”

Stir Fry with Broccoli Eggplant Yellow Squash and Red Pepper [Vegetarian]

veg_stirfryDip into the magic of Asian spices that transform these colorful vegetables into a light stir fry that’s bursting with ginger/garlic/coriander flavor and pairs beautifully with a stout Lung ching or Oolong. The chewy creamy eggplant is a nice foil for the crunchy broccoli, and the colors make a delightful plate.

Note that I never use corn starch or other grain-based additives for sauce. My hack is the bit of turmeric powder thickens the sauce slightly while blending so harmoniously with the ginger and coriander that it’s undetectable unless you’re looking for it. It adds beautiful earthy mid-tones to the flavors.

By broiling the eggplant, you add a spongy, carmelized garlicky element to the stir fry that adds some texture and flavor, and the vinegar draws the basil out of its shell. Continue reading “Stir Fry with Broccoli Eggplant Yellow Squash and Red Pepper [Vegetarian]”

Eggplant Boats Stuffed with Free-Range Beef and Chorizo

Did you know that baked eggplant turns into a delightful creaminess as it infuses with herbs, spices, and oils? It’s a virtual sponge with a light and creamy texture that really shines here. It is ideal when you want a zesty dish that’s also healthy and light, and that pairs exceptionally with a full range of hearty red wines. I have made this platter many times, and it has me levitating each time I make it: it’s earthy, amazingly flavorful, and filling without being overly so. It also makes great leftovers. Continue reading “Eggplant Boats Stuffed with Free-Range Beef and Chorizo”

Schnell Imbiss Lunch: Sausage and Pommes Frites

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Schnell Imbiss Lunch! Sausage, Red Bell Pepper, Onions, Zucchini, and Pommes Frites. Enlarge

One of the best things about working from home is eating at home!

This blue plate special costs about a buck and takes 15 minutes to make. Add 30 cents and 7 minutes if you front it with a salad. I had one with 1/2 sliced carrot, 1/2 daikon radish, and green cabbage sprightly dressed in dill/caraway honey mustard vinaigrette.

When I lived in West Berlin—yes, a while ago ;^)—one of those small pleasures was eating at Schnell Imbisses at which food was fast, inexpensive, and quite wholesome when compared to big fast food. Many were family businesses, and most fare was some kind of processed meat with fried vegetables or potatoes. Continue reading “Schnell Imbiss Lunch: Sausage and Pommes Frites”

Avocado Pineapple Cabbage Salad in Ginger Basil Turmeric Vinaigrette

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Avocado Pineapple Cabbage Salad in Asian-inspired Ginger Basil Turmeric Vinaigrette. Enlarge

This sweet, sour, savory, creamy, crunchy salad will get your senses dancing and put a spring into your step!

Imagine… creamy avocado chunks, crunchy green cabbage, and sweet pineapple in a this jazz septet vinaigrette: ginger, basil, turmeric, apple cider vinegar, soy sauce, honey, and evoo (extra virgin olive oil).

This Asian-inspired salad is also extremely healthy and even frugal (costs about 60¢ if you score avocados on sale as I often do, i.e. 49¢ a piece). In addition, it has no animal ingredients if that is important to you (I love meat, but I oft eat vegetarian).

Read on for how to make it in about seven minutes. You can easily have it as an entire meal, or it works well before or after your main course. Continue reading “Avocado Pineapple Cabbage Salad in Ginger Basil Turmeric Vinaigrette”

Tortilla with Cabbage Onion and Parmesan Romano

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Cabbage tortilla with Parmesan/Romano makes a great breakfast, lunch, or light dinner course. Enlarge

Here in Paleoland, I usually avoid potatoes that are not of the sweet potato/yam variety as they have high starch and a toxin called saponin. Tortillas, as Spaniards make them, have potatoes, onions, and eggs as their main ingredients, so I often use green cabbage instead of potatoes, and it’s delicious while serving as well as potato as the bulk of the tortilla. I love cabbage for its texture, nutrition, frugality (it’s consistently top five in the Clean 15, so very few pesticides and you can buy conventional).

This takes 15 minutes door to door. Try it and let me know what you think! Continue reading “Tortilla with Cabbage Onion and Parmesan Romano”

Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini

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Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini. Enlarge

When you’re facing the forever-seeming dank days of winter, replete with on again, off again snow and rain that are ever-chaperoned by gray clouds, this meatball and sausage platter is just the tonic; its deep luscious sauce invites pairing with a robust red, bistro music and low lights.

Sautéed beef meatballs and pork sausage are the foundation of this deep red sauce replete with Mediterranean and Asian spices: fenugreek, cumin, basil, turmeric, garlic, and tomato. The broiled vegetables add a delightful crunchy-chewy texture as well as their distinctive flavors. Enjoy! Continue reading “Free-Range Beef and Sausage Platter with Broiled Eggplant and Zucchini”