Iron Chef WAYCT - What Are You Cooking Today
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Amazing rice and vegetable dish; one of the best meals of the year!
And hear it is:
Recipe is as follows:
Layer #1
- Finely chopped fresh spinach (half inch deep in bowl)
Layer#2
- Rice (approximately 1-1.5 cups of 50% Lundburg short grain brown short grain/50% Lundburg brown rice blend japonica). Add quality soy sauce and olive oil (Bragg's is good) and toast in toaster oven until rice is slightly crispyLayer#3
- Spring squash blend (zucchini, white, yellow, etc..) sautéed in olive oil with onions and chilies (Ghost and Thai) Note: start onions before squash to allow for caramelization. Cook at high heat in large pan and remove squash as soon as it becomes transparent to retain firmness of squash.
Layer #4
- Black beans sautéed in olive oil with fresh chopped onions and garlic
Layer #5
- Sliced snap peas (dozen or so)
- Half an ear of heirloom corn
Layer #6
- Steamed fresh hulled Fava beans
Layer #7
- Freshly diced tomatoes (large pieces) with fresh basils
Enjoy!
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Laura made this. I can't cook for shit.
Paleo Coconut Chicken w/ Mango Chutney -
Simple Potato and Vegetable Dish
Base layer:
Chop baked potatoes into a few pieces, add salt, and then smash. Next add Bragg’s apple cider vinegar.Topping:
White corn –fresh off the cob
Onion --Chopped
Radish --Chopped or whole
Cabbage--Chopped
Cherry tomatoes --whole
Purple Carrot --whole -
Medium rare 100% grass-fed beef strip, kale and Chou frise and heirloom tomato tossed in a homemade herb vinaigrette with crumbled herb-rinded goat cheese.
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Late night majestic date and walnut scones…!
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Iron skillet, grassfed Wisconsin butter seared 100% grassfed strip with hakurei salad turnips, totsoi, romaine lettuce, swiss chard, and kale from my CSA, tossed with heirloom tomato, herb rinded goat cheese, and lemon-dill pickled charred asparagus in an herb vinaigrette (dill in that from the CSA as well).
