What Are We Eating (from Jeanne)

• Steve Goldman
• 03-07-2023
• 3 Comments

Michael Crofton you asked what we are eating so Jeanne crafted this email that describes that in detail.

What we have been eating:

Well Michael, since you asked, here is what we have been eating:
Suzy made some chicken shawarma. Here is the recipe:
CHICKEN SHAWARMA BOWL
SERVES 4

INGREDIENTS
2 cups Cabbage Slaw Mix (pre-cut)
1 TBSP Avocado Oil
4 cups Baby Greens
1 cup Hummus
2 cups Couscous
For sumac onions:
1 medium Red Onion, FRENCH CUT
1 tsp ground Sumac
1 tsp Pomegranate Molasses
¼ tsp Sea Salt
¼ tsp Red Pepper flakes
¼ cup chopped Italian Parsley
½ TBSP Lemon Juice
1 TBSP EVOO
For chicken:
3 LBS Boneless, Skinless Chicken Thighs
½  cup EVOO
8 minced, Garlic Cloves
2 Lemons, zest and juice
2 tsp ground Sumac
1  tsp Aleppo Pepper
1 tsp Allspice
2 tsp Cumin
4 tsp Paprika
2 tsp Turmeric
½  tsp Cinnamon
2 tsp Sea Salt

DIRECTIONS

1. In a large bowl, combine the chicken with oil, garlic, lemon zest and juice, aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt, stir to coat. Cover with plastic wrap and and marinate in the fridge for at least an hour.
2. Peel red onion, FRENCH CUT and place in a bowl and sprinkle with sumac, salt and lemon juice. Massage by hand for a few minutes. Add parsley, POMEGRANATE MOLASSES, red pepper flakes and EVOO and stir to combine.
3. In a medium size saucepan heat avocado oil and then add the cabbage mix. Season with salt and pepper to taste. Cook until wilted. Set aside.
4. Grill chicken over medium high heat. Set aside to rest for 10 minutes before slicing it.
5. Place chicken on a cutting board and slice into ¼ pieces, lengthwise. Weigh out 4 portions of 5 ounces each.
6. To assemble bowl-place baby greens in the middle of the bowl. Place chicken in a pile next to greens. Place onions next to chicken. Place cabbage next to onions. Place hummus next to cabbage. Present the bowl like this and then slightly mix the ingredients together to eat or eat separately. Enjoy!

Suzy marinated the chicken thighs and grilled them to perfection. She also made the sumac onions. All I had to do was assemble it. We ate this for several days. It was very yummy.

She also made Tortilla Soup. Lolly turned me onto this recipe from Ina Garten. https://barefootcontessa.com/recipes/mexican-chicken-soup-1. We made it ahead of time and froze a couple of packages. I served it with slices of avocado, tortilla chips and sour cream. I still have one package left.

Suzy also put together some “spice packages”. For instance, she put all the spices I would need to make the chicken shawarma in little bags. All I need are the chicken thighs. Most of the harbors we are staying in have a gas grill at our disposal.

Suzy also made us a big batch of Vegetable Quinoa Salad. Here is the recipe:
VEGETABLE QUINOA SALAD
SERVES 8

INGREDIENTS
4 cups cooked Red Quinoa (1 cup quinoa + 2 cups water)
4 cups Lacinato Kale, prepped
4 each small Red Radish
2 bunch Scallions
1 each Red, Yellow and Orange Bell Pepper, diced
4 cups roasted Red and Gold Beets-two large of each
1 TBSP EVOO
2 TBSP Sweet Paprika
¼  tsp Chipotle powder
½ tsp Sea Salt
2 cups Baby Greens
2 large Avocado
4 TBSP Walnuts, roughly chopped
4 TBSP House Citrus Dressing

DIRECTIONS

1. Preheat oven to 450. Peel beets, place one at a time into a bowl, drizzle with oil and spices and wrap individually in aluminum foil. Place on a baking sheet and bake for 30 minutes then check for doneness with the blue pick. Cook until the pick comes out easily. When cool cut beets into 1 inch cubes.
2. Cook quinoa according to package instructions. Set aside in a large bowl to cool.
3. Prep kale. Place in a separate large bowl.
4. Slice radish. Add to quinoa.
5. Slice scallions.Add to quinoa.
6. Dice peppers into medium dice. Add to quinoa.
7. Add diced beets to quinoa
8. Cut avocado. Set aside.
9. Take the large bowl with the kale and drizzle 2 TBSP citrus dressing on it. Massage with your hands to soften and break down the kale. Add the kale to the bowl with the quinoa, etc. Mix well.
10. To make a salad place a handful of baby greens in a bowl, add a large scoop of quinoa/kale mix, add avocado and dressing and mix well. Garnish with walnuts. Enjoy!

Suzy assembled all the ingredients except the baby greens, avocado and walnuts. All I had to do was toss the salad with her homemade citrus vinaigrette. Again, very yummy and so easy.

She also made us some homemade peanut butter cookies. We got the recipe from Peter Tierney.

Suzy also made a Jerusalem salad for Steve. He just tosses it with some lettuce and Voilà, a very delicious salad.

I put together a couple of “pancake mixes”. I took Mom’s Sour Cream pancake recipe and divided it by 3. I made a separate bag with the full recipe for when Annie and Sè visit. All I need to do is add sour cream, 1 egg and milk. We had it this morning for breakfast with sausage.

I also made some curried chicken. I put it in 4 different bags and froze it. I will serve it with basmati rice. Suzy turned me onto these bags of rice that are pre-cooked. They take about 4 minutes to reheat.(90 seconds in the microwave which we don’t have).The brand is Tasty Bite. Of course, I will serve the curry chicken with the usual accoutrements: lightly salted peanuts, raisins, chow mein noodles, coconut and Smoked Apple Chutney.

Besides all of this fantastic food Suzy prepared for us, she was a tremendous help in organizing all the equipment I should bring with me and where to put it on the boat. I could not have done this without her! Plus, she is staying at our house while we are gone, watering my plants, staging the house for showings and taking care of the house in general. THANK YOU, SUZY!

As you might already know, we had fresh white fish with Spanish Style Rice with quinoa, peppers and corn. (Another pre-cooked bag. This time it was Seeds of Change brand) Tonight we are having bratwurst with grilled onions and smoked Apple chutney and baby grilled potatoes. Should I keep posting what we have been making for dinner?