Survivalist Dining Pt. 3

The thing about survivalist dining is that its really only about proving to your spouse that it can be done. No less than twice a week, we come home and Tyler says, "We don't have anything to eat." That prompts me to open the cupboards and the fridge and come up with a voila meal. 85% of the time they are good (15% we won't talk about). So going into my second week of no shopping and no major cooking, I grabbed a can of masaman curry, 2 coconut milks (regular and light) and chopped up a potato and zucchini (a meal for less than $5). I poured it over sticky rice and added some coconut and peanuts. Great meal - and leftovers for two more meals. Who says we don't have anything to eat?!

Survivalist Dining pt. 2

As I grow in my desperation for food, the pickin's are getting slimmer. Today's lunch was a good cajun maque choux. Corn, green bell peppers, onion, tomatoes, Zatarains, shrimp and rice.

Survivalist Dining

With Tyler travelling for 3 weeks, I am on my own. That normally means all of my meals appear (as if magic) from odds and ends ingredients in our cupboard. Last night was pasta with Taste of Crete Olive Oil, sun-dried tomatoes, and big chunks of 5-year gouda. I enjoyed it with a Pete's Strawberry Blonde Ale.

A Plethora of Sweets

Sunday at church I announced that anyone wanting to get a free dessert for a party, friends...whatever, just needs to let me know since I'm baking up a storm while Tyler's away. Our friends the Holmbergs were the first to cash in. They got mini cheesecakes with Alta Margherita cheese and nectarines, wrapped in El Rey white chocolate and topped with nectarine/limoncello compote. Very nice.

A simple lunch

Normally lunch is leftovers for me, but today (since I had no leftovers), I made a grilled cheese. Actually, grilled brie with sun-dried tomatoes. Now that's a meal!

Best cake ever!

I'm still testing recipes from Amernick's Art of the Dessert and today I finished the "dessert that launched my career." She calls is a birdseed cake - which is just a name given to the dessert by her kids. Think chocolate almond genoise, kirsch, rum, buttercream, almond nougatine....oooh la la!

East Meets West in a Salad

[Tyler] For a pot luck last week, I was trying to think of something quick, fun, and light to bring. I came up with this East Meets West Fruit Salad recipe, which fit the bill perfectly. It tastes decadent, but has very little fat and no processed sugars.

EAST MEETS WEST FRUIT SALAD

Ingredients
2 Cups Diced Mango (about two large)
2 Cups Diced Peaches (about four large)
2 Cups Sliced Strawberries
1/2 Cup Sliced Celery (about two stalks)
1/3 Cup Half & Half
1/2 Teaspoon Ground Cardamom
1 Tablespoon Agave Nectar

Directions
Combine the Fruit and Celery in a large bowl. In a small bowl, combine the Half & Half, Cardamom, and Agave Nectar. Toss the Fruit Combination with the Half & Half Mixture. Allow to sit for at least a half hour before serving (it's even better the next day).