Hello. How are you? Ok, so I’ve got Adele’s smash hit tune playing in my head today! She is such an incredible talent. But I digress… I’m here to update you on the Winter Cleanse Brian & I are following from Bon Appetit’s book The Food Lover’s Cleanse. Gotta say, really loving all the food from this book.
Thursday’s meal was Vegetable Pot-Au-Feu.
Full of yummy goodness with savoy cabbage, carrots, leeks, and parsnips, with some flat leaf parsley thrown in for good measure. This was cooked in chicken stock, but could easily been made vegetarian by substituting vegetable stock instead.
Here it is served with bulgur mixed with parsley and chives. I also added some lemon zest in there. It was a good combo and I just love the bulgur. This Pot-Au-Feu could be a great base for a “clean out the crisper” meal, subbing out some of these vegetables with whatever you have on hand.
Friday’s meal was Kale Sautéed with Onions, Leeks, and Turmeric and also served with Smoky Spiced Chickpeas. All of this was so delicious and quite filling. Both items hold up well as a leftover as well. Great vegetarian meal.
The Smoky Spiced chickpeas contained sun-dried tomatoes, dried chili, cumin seeds, garlic, tomato puree, bay leaf, and smoked paprika. I was thinking leftovers could be blended into a super hummus, but I didn’t get the chance to do it as Brian the rest of it!
Saturday we had Miso Flank Steak with Shiitake-Collard Green Escabeche. Actually the recipe called for mustard greens, but there was none to be had at the market so I substituted the collard greens. The whole thing tasted good.
However, the Miso marinade was more of a paste and when the meat is seared it’s like a crust on top, which Brian & I didn’t care for. Next time we will blend up the miso mixture, then add sake to make it more of a loose marinade and soak the beef in that overnight. My mouth is already watering just thinking about it!
Sunday’s meal…oh my goodness…was Moroccan Lamb Shanks with Pomegranate.
These were the most delicious lamb shanks I’ve ever had in my entire life! Full of spices and cooked with carrots and leeks in a chicken stock and pomegranate juice mixture, then topped with mint and pomegranate seeds. Brian was inspired to cooked up a celeriac-coconut puree to go with this. His own made up recipe. Brilliant!
Tuesday’s meal was Root Vegetable Minestrone. Great depth of flavor. Contained carrots, savoy cabbage, onion, celeriac, whole canned tomatoes, kale, cannelloni beans, and golden beets. Another wonderful vegetarian meal. This would also be a good “clean out the crisper” soup idea.
Wednesday was left over Minestrone for me as Brian is out of town on business and with all this cooked food already in the fridge it seemed crazy to make another meal.
I did however try another of the oatmeal combos for breakfast. This one is with coconut milk, toasted coconut, cocao nibs, and chopped dates. Such good comfort food, enhanced by the fact that I was still in my PJ’s!
We have a few more meals to cook. Sunday will be the last day of the 2 week Winter Cleanse. I’ll check back in with you all to report back.
Hope you are enjoying your January. Can you believe half the month is already behind us?