Some things I’ve been cooking lately:
1 cup grains of your choice, cooked
Shiitake mushrooms, destemmed and sliced
Sliced Brussels sprouts
Sesame oil, to taste
Boneless pork chops
Rice seasoning or black sesame seeds
Low sodium soy sauce
Put some sesame oil in a pan and heat on medium. Add sprouts and mushrooms. Sauté until done to what you like. Add soy. Sauté for another two minutes. Coat the chops with sesame oil and five spice. Grill until there’s no pink. Add rice seasoning or black sesame seeds and sesame oil to the grains to taste. Arrange and serve.
Cauliflower Biryani-ish Recipe:
One head cauliflower, riced
4 boneless skinless chicken breasts
4 teaspoons ghee
4 tablespoons chicken bone stock
4 tablespoons biryani paste
2 tablespoons tikka masala spice mix
1/2 cup non fat yogurt
1/2 lime, juiced
Small bag fresh peas
Salt, to taste
Marinade the chicken in a ziplock bag the night before with the yogurt, the lime, a tablespoon of the biryani paste and salt.
In a big pan, melt the ghee on medium heat. Add the chicken and brown it. Then add the rest of the ingredients and cook it on low for about a half hour.
My not at all authentic borscht recipe:
6 cups beef marrow stock
4 beets shredded in the food processor
A bag of rainbow slaw (which includes cabbage and carrots and was about to go off)
1 pound stew meat
Dried dill because I was too lazy to go out for fresh
1/2 cup unfiltered apple cider vinegar
Fresh parsley, chopped
Light sour cream
Fresh rye bread.
Put everything above the line in a pot on low heat. Cook for 1-2 hours. Serve with the rest. Sour cream is not optional.