It turns out that you can’t substitute psyllium husk powder for hemp seeds. Perhaps, like me, you did not know this. Don’t be like me.
So this recipe is for a salad with broccoli, quinoa, and tempeh – a great combination! I’m not vegan, but I’ve always been a fan of tempeh. This recipe marinates the tempeh for an hour or overnight (I went with overnight), which gives it so much flavor. Instead of boiling my broccoli, I roasted it with olive oil and salt, because that is the only way broccoli should ever be eaten.
As for the delicious turmeric hemp dressing…I did not get to try it. If you want to know why, make the recipe using psyllium husk powder instead of hemp seeds, and you’ll see the problem. It was kind of gross. But let that not reflect at all on this awesome recipe! I’m sure the real dressing is delicious!
I’m saving it just for the tempeh!
To go along with my chicken I posted the other day, I made these mustard potatoes. They remind me of potatoes I had at my sister’s house one time – very tasty! For those of you watching your fat intake, as my husband is, I found the olive oil not totally necessary. The recipe calls for 1/3 cup, but I didn’t put near that much, and it worked great, all the same.
One important note, not mentioned in the recipe: line your baking sheet with tin foil. Obviously, the mustard sauce tends to drip onto the pan, and mine got burnt in place on my pan, which made clean-up difficult. Nothing wrong with the potatoes themselves, though – they were fine and not burnt at all.
This one’s a keeper!
I probably should mention that I’m going dairy free.
It’s just for two months (for now), and only for health reasons (recommended by my doctor). It totally stinks. I don’t eat that much dairy, but cheese is my weekend treat and a huge weakness in general…so I’m going to miss that. Also going to miss a splash of half-and-half in my coffee! But other than that, no big.
So in case you start wondering why all the recipes for the next two months are sans dairy – that’s why.
Anyway, so last night I made a recipe I’ve had on my list for a while: Arnold Palmer Pan-Roasted Chicken Thighs. If you’re not into dark meat, you can stop reading now. Totally fine.
But if, like me, you know that the chicken thigh is the underrated, under-appreciated jewel of the chicken, read on.
So an Arnold Palmer is a non-alcoholic beverage of iced tea mixed with lemonade. Made famous by or named after, I suppose, the eponymous golfer.
The beauty of this recipe is the sweetened tea brine the chicken sits in for hours. It’s been a while since I brined chicken, and I love it! The meat is so tender, so flavorful. And that added sugar in the brine caramelizes when you cook the meat and just takes it to the next level. The skin crisps up and glazes – it’s a great dish. Definitely one I’m going to be keeping in my repertoire.
Do try it!
For two and a half days last week, I babysat my sister’s three adorable children (ages 4 and under). Let me tell you: it was a crazy ride! Thank goodness, they are well-behaved and generally extremely obedient and also on the quieter, peaceful side, so it was actually kind of fun being “mom” for a few days. On the other hand, I didn’t do much cooking, because my sister had her menu planned and food provided.
However, on Friday, the evening my sister and her husband returned from a birthday trip in DC, I made a spicy Mexican fiesta to celebrate my brother-in-law’s birthday. My sister doesn’t cook spicy very often because of her kids, so this was apparently a treat.
My menu included a taco torte (Mexican lasagna) from Smitten Kitchen and a deliciously creamy and very spicy homemade green chile queso from How Sweet It Is. We threw chips, pico de gallo, and guacamole into the mix as well, not to mention the margaritas…it was quite the meal. Both the torte and the queso deserve a mention in this post, as they were delectable and will definitely be reappearing on our table at some point!
Green Chile Queso
Note: I used 6″ corn tortillas to make my torte, and placed the stacks side-by-side in a glass 13×9″ baking dish lined with foil. It worked perfectly, and served four hungry adults with plenty to spare.
So! We are DONE! We made it through all ten days of the liver cleanse, *plus* a fast on the eleventh, finishing with cheddar chive waffles made into BLCATs (turkey bacon, of course). That is the best use for a savory waffle. You might want to try it.
Those ten days of liver cleanse did not pass quickly for me. They did not fly by. I did not feel extremely hungry throughout, as I might have expected. The protein shakes they had us taking really staved that off. But being kind of achy and having a slight headache for pretty much an entire week is not a recipe for time passing quickly.
I will say this: at the end of the fast on the eleventh day (something we specifically planned, so that we were not fasting during the cleanse, as that would be a mistake), when we had waffle sandwiches with turkey bacon (not part of the cleanse) and cheese (reintroduced cheese on Day 10) and also downed a full glass of wine (definitely not part of the cleanse), I felt fine. I ate *two* sandwiches (fasts make you hungry!) and had wine for the first time and I did not go to bed with that kind of alarmingly full feeling that I generally get after a fast (because your eyes are SO much bigger than your stomach at that point). I really feel like my digestive system is working better, more efficiently. I’m really hoping it keeps up the good work!
**This is the part where I tell you to ignore all of my ranting and moaning about the liver cleanse and do it yourself if you need/want to. It wasn’t that bad! I mean, not in hindsight. 😀 And if you want my menus, you are welcome to them! Happy to share! Did so much work on them!
I asked the doctor today what I could be doing to keep this newly-cleaned liver in tip-top shape, since obviously I don’t want to trash it after putting so much effort into cleaning it up. She said we’d talk on Thursday………. hum.
Anyway, in the meantime, I will leave you with the Marrakesh Carrot Salad [from Joy the Baker] I made to bring to our congregational potluck on Saturday. It has feta in it, which is how Joshua and I reintroduced dairy that day (followed by several slices of white cheddar as a snack at home – yum!). It’s one of my go-to recipes for a time when I need a dish that doesn’t need to be kept hot or cold. Because of the preferences of my family (i.e., my mom doesn’t like cumin), I leave out the cumin. 😀 Sometimes I replace it with coriander, but I didn’t this time, and I think I liked it better. So there’s that. Enjoy!