When one of my many entrepreneurial endeavours finally makes me rich, I may finally have plenty of time to write painfully detailed posts about my daily meals. But until then, I’ll have to settle for occasional updates. So I bring you a new series I call Eater’s Digest, highlights from favourite meals that I’ve recently, well, digested (you can see the unabridged photo gallery in my Flickr Food Diary photoset).
The hallmark of recent days have been flour tortillas, made possible by this recipe on the Homesick Texan, a wonderful blog that I always turn to whenever I feel nostalgic for Austin. These tortillas are just like the ones I remember buying from the HEB – soft, bubbly, and with the slightest scent of pancake.
The impetus for making flour tortillas was a sudden hankering for breakfast tacos. We had these for lunch (breakfast for lunch is the best) on Monday with sauteed onion, pepper and potato, plus homemade salsa and avocado. (Got to love working from home.)
In case you’re wondering why my half-eaten taco is black, what can I say? I like my tortilla a little charred. That goes for dinner, too. Tonight, I needed to eat fajita tacos. I don’t know why, I just did. With all the fixins: pico, guacamole, black beans, shredded iceberg lettuce. Somewhere, there were even fajitas in the mix: sauteed onion, peppers, zucchini and mushroom. Love.
In addition to tortillas, other recent experiments include fresh goats curd, which was surprisingly easy following this recipe: how to make cheese at home easily. In a nutshell: boil milk, add lemon juice, let it curdle, then strain the curd from the liquid whey through a muslin cloth. The result is a lot like ricotta – do I sense lasagna in my future?
Of course, woman cannot live on tacos and cheese curd alone. I’ve been embarking on an effort to “get strong” over the last few months and have recently added protein shakes to my repertoire. I do it with a certain amount of resistance because I don’t really like to drink my calories. And furthermore, I like to eat food, not supplements. And yet, since hitting the weights, I’ve been kind of alarmed at how long it takes me to recover. So I’m trying the protein as an experiment. If this is the way to a pull-up, so be it. I mean, what if I have to scramble up the side of a cliff someday? It could happen. I need that pull-up!
Turns out, smoothies are a good way to use up the leftover whey from making goats curd. A combination I like is protein powder, frozen mango, frozen melon, and that glorious whey, whizzed to a silky smooth puree in the Vitamix.
Other meals have been a bit more ordinary, at least for us, anyway. This shorabat addas (red lentil soup) is one of our favorite quick and easy lunches.
What’s a vegetarian without her occasional dose of tofu stir fry?
And finally, a bit of good news: I’ve been commissioned as a restaurant reviewer for Food Magazine and went out last week on my first assignment to Ronnie’s Restaurant in Thornbury. Shocker: they had TWO veggie mains on the menu, one of which was this delightful Moroccan-spiced nut roast.
As the weeks go on, I’m looking forward to seeing more food from my own garden land on my plate. The tortilla binge has me devouring my cilantro plant, and waiting impatiently for the jalapenos to come in. I’m determined to get my Tex Mex fix, even if I have to grow all the ingredients myself.