Tag Archives: whole foods

Food on a Stick: Kofte

2 Jun

I love to break up the meat and stuff it in the pita with some of the salad. Find your own favorite way to eat the kofte!

Luckily I didn’t try this recipe last night, especially with the long metal pointy sticks I was using. Even though I managed to cook dinner for four last night after three martinis (many thanks to The Husband’s grilling wizardry), it was bison burgers and we’ve made those several times before. I’m not sure if successfully cooking while intoxicated is really a skill I should shout about on my blog, but it’s a fact of life. So there.

The night before I used the pointy sticks, and there were no injuries to report. These minced-meat-on-a-stick idea came from me wandering around Whole Foods with no clue for dinner. I was not feeling overly creative, and we’d already had chicken twice that week. The Husband doesn’t like lamb too often, I can only eat bison (not beef, as they seem to lie about the “grass fed” part and it kills my stomach), and now we’ve been hearing about radioactive fish I figured he’d not like me bringing home fish either. So, how can I get something on the grill for dinner, I thought? Continue reading

It’s Five O’Clock Somewhere…

14 Aug

OK, so we haven’t started drinking at noon on Sunday. Well, not THIS Sunday. But as our friends know, we are partial to a martini most nights of the week. So it’s time we feature one of The Husband’s fantastic martini creations.

Shaken, not stirred please.

Now, we like our martinis pretty basic. None of that Lemondrop, Cosmo fruity crap. Just give me my vodka, make it ice cold, and make it snappy.

There’s no better place to have a martini than at my house, as The Husband is the best bartender ever. Have you been to a bar where they keep Grey Goose, Pearl vodka and Hendrick’s gin in the freezer? Exactly. When you go to a bar, you end up getting a martini made from room-temp vodka. Ew. We have no kids, so whatever freezer space would be taken up with fish fingers and frozen veg is reserved for our alcohol.

I’m even going to share my special cocktail nuts recipe with you, not that it’s a big secret. Whole Foods gave me the idea, and they charge an arm and a leg (surprise!?) for them in the store when you can just make them yourselves for a lot less dinero. And they’re perfect with martinis.

Bottom’s up! Continue reading

English Lesson

31 Jul

Most of you will be aware that I lived in the United Kingdom for some time. Eleven years, to be exact, give or take a few months. In that time I developed a fondness for many of the English delicacies. I’m talking a proper mug of tea, Marmite on toast, bangers and mash, and shepherd’s pie.

The small one was reserved for The Husband—it was too good not to save him some!

Ooh, shepherd’s pie! What a delightful dish to have when it’s cold and rainy outside. Technically, a shepherd’s pie is made with ground lamb (or “mince” lamb in the vernacular), and cottage pie with ground beef, but shepherd’s pie is the term usually used for the meaty, mashed potato-topped—well, casserole, I guess we’d call it over here.

Even though it’s the height of summer in California, not the usual season for such a hearty meal, I made this one for our dear friend Paddy. She lives up at Top of the World, and The Husband used to deliver Meals on Wheels to her. She’s a British expat, and on her own now that her husband died about five years ago and her dear Boston Terrier died earlier this year. I decided this lovely lady needed a bit of good food and cheering up.

Seeing as how Paddy is in her 80s, I threw caution to the wind and a lot of butter in the pan. Continue reading

Sunday Afternoon Snack

17 Jul
Shrimp Tacos

Nothing like tacos on a Sunday afternoon...

So, The Husband mentioned again today that we should start a blog (and by “we” he meant “me”) about the food we put together so often, from the place in the house we like to call the “one-butt kitchen”.

Sometimes we can fit in there together, if what I’m doing isn’t too complicated, and The Husband can squeeze in the corner to make some drinks. Which is why I’m going to be adding some of his frankly amazing creations with alcohol and whatever else happens to be in the fridge or fruit bowl.

Today, since we’ve been on a Trader Joe’s cleanse for a week (one more to go), we looked for something we could snack on that would fall in the “no red meat, no dairy, no wheat” category. The Husband suggested we use the leftover shrimp from last night’s dinner, some mango salsa from Whole Foods and some corn tortillas that had been loitering with intent in the meat drawer since my birthday weekend two weeks past. Add a little fresh avocado and Melinda’s Extra Hot Sauce*, and we were good to go.

Sadly, we couldn’t have a beer or a margarita with this snack, as we usually would, but it was delicious nonetheless!

If I had made the salsa, I would have put a little more kick in there, so I think I’ll add a very loose recipe for everything below. Continue reading