Here are basic recipes for the past couple of days. I have been trying to cook more, and avoid processed foods, simple/refined starches, and “junk” as much as possible. At some point I would like to reach the “Lalanne Pinnacle” (to quote Jack Lalanne on nutrition, “if it comes in a box, don’t eat it. If it tastes good, spit it out”).
8 January 2010:
1/3 sliced yellow onion
very lean beef steak
balsamic vinegar; lemon juice/lime juice
coarsely ground black peppercorns + kosher salt
asparagus
half-and-half
Hollandaise powder
Pierce steak multiple times, leave to marinate (balsamic vinegar, lemon/lime juice, pepper, salt) for at least 30 minutes. Cook on CuisinArt Griddler to desired completion. (Leah’s preference: “as rare as one’s conscious will allow.”)
Slice + sautee yellow onion until caramelized.
Simmer asparagus spears for 3(ish) minutes, dunk in cold water. Make Hollandaise powder (half-and-half (3 tbs) + powder) on stovetop. Serve with asparagus.
7 January 2010:
8 oz. ground lamb
1 large organic egg
1/4 diced yellow onion
2 tbs. green capers (jar)
1 tbs. coarsely ground mustard
1/2 clove minced garlic
It has parents & a face. Therefore, it is qualified for eating.
salt + pepper to taste
4 oz. Swiss cheese
Mix ground lamb, one large egg, diced onion, capers, mustard, garlic, salt + pepper in bowl. Form into patties (1 lb. made four evenly-sized patties for me). The more coarsely-chopped the onion, the better off this tastes.
Grill on CuisinArt Griddler (The Thinking Man’s George Foreman Grill).
When cooked through, remove, immediately place 1 oz of Swiss cheese onto each patty. Eat with additional coarsely-ground mustard. Enjoy!
PS. Lamb is also well-complemented with a sort-of spiced sour cream or greek (read: savoury) yogurt. Take 2 tbs. sour cream, some turmeric, cumin, and coriander. Mix well, and serve on top of lamburger. Equally delicious !
