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Whole30, Day 22: I have discovered the BEST summer noodle dish

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Breakfast:

Something vaguely shakshuka-like: heated oil over medium heat in a small skillet, added chopped garlic and a chopped tomato, dried cumin, red pepper flakes, salt, and smoked paprika; cooked it for a while, mashing up with a wooden spoon, then added 2 eggs and let them poach in the sauce. I topped it with chopped fresh cilantro.

Coffee with almond milk

Lunch:

Young coconut–I used this method to open it, poured out the coconut water and drank it separately, and then scooped out the flesh with a spoon and ate it as-is. It was pretty great–the coconut water is refreshing and the coconut meat is smooth and creamy like pudding.

Leftover shepherd’s pie

Apple

Snacks:

Freeze-dried mango

Pistachios

Dinner:

Coconut-lime turkey cucumber noodles (recipe follows)

Coconut-Lime Turkey Cucumber Noodles

When I tasted the turkey from the pan after cooking it up, I literally went “whoaaaa” and then felt a bit like Keanu Reeves. It was simple, but SO GOOD and this dish just felt perfect for a hot summer evening–light, spicy, refreshing. It’s very, very loosely based on larb, but I didn’t have any fish sauce (there was an unfortunate incident with some fruit flies and our bottle of fish sauce), shallots, mint, or lemongrass, and I can’t eat sugar or rice powder. Still, when my husband tasted it he said “This tastes like Thai food” so I guess I did something right? (All seasoning amounts in both recipes below are approximate because I never measure when I’m cooking.)

1 yellow onion, sliced into thin half-moons

Coconut oil

1 one-pound package ground turkey

2 tsp dried red pepper flakes

Salt

1 Tbsp fresh cilantro, chopped

1 fresh lime

1 Tbsp coconut butter

1 cucumber

Heat the coconut oil in a large skillet over medium heat and add the onions. When they are translucent and fragrant, add the turkey, salt, and red pepper flakes, and about 1/2 cup of water, and simmer, stirring and chopping, till the turkey is cooked through and the water has mostly evaporated. Add the cilantro and coconut butter to the pan. Zest the lime into the pan and then juice the lime into the pan. Stir everything together. Spiralize the cucumber on the finest setting of your spiralizer (or cut into julienne with a julienne peeler or sharp knife) and top with the turkey mixture.

  
I also cooked up a pan of imam bayildi (more or less), based on this recipe. Haven’t had any yet.

Imam Bayildi-inspired Eggplant Casserole

1 large eggplant, cut into crosswise slices about 1/4 inch thick

Salt

Extra virgin olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 tsp dried cumin

1 tsp dried cinnamon

1/2 bunch lacinato kale, cut off the stem and sliced into ribbons

1 large can crushed tomatoes

3 dried dates, pits removed if applicable, chopped

2 tsp pine nuts

1 Tbsp chopped flatleaf parsley

Salt

Heavily salt the slices of eggplant, place them in a colander over a bowl, and let them sit for a few hours. Rinse off the eggplant and pat dry.

Preheat the oven to 350 degrees. Heat a generous amount of olive oil in a large cast-iron skillet over medium heat. Fry the eggplant in batches until golden brown on both sides. Remove and set aside.

Add more oil and cook the onion till translucent. Add the garlic and cook for a couple of minutes more. Add the cumin and cinnamon and cook, stirring, for a minute or so. Add the kale and cook till wilted. Add the crushed tomatoes and dates, turn down the heat, and simmer for about 10 minutes. Season with salt and chopped parsley, reserving some parsley as a garnish.

Smoosh most of the tomato-kale sauce to the sides and add a layer of eggplant slices. Sprinkle with half the pine nuts. Spoon/spread the tomato-kale sauce from the sides over the top and add another layer of eggplant slices. Spoon/spread more tomato-kale sauce over the top of the second layer of eggplant slices. Top with more pine nuts and chopped parsley.

Place the casserole in the oven and bake for about 30 minutes. Remove and let cool. Serve at room temperature.

  

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Written by orata

June 22, 2015 at 9:54 pm

Posted in recipes, whole30

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