Through My Eyes

Another hectic exam period has come and gone.  It is unbelievable, the amount of stress and anxiety, one can develop from the final stages of school.  I tend to become a frazzled mess, and a complete basket case.  It really does not matter how many times you go through it... You always seem to be shocked by all the work involved.  It might be just me, but I find every year, I think I have prepared myself, until the night before... That seems to always be the time, where I panic and forget everything.  There also comes the point (usually after my first exam) where I quite frankly, do not care about marks any longer.  All I can think about is finishing.  Well I am done. I am finished.  I am walking away with my Tourism Management Diploma. My next chapter... Well I am not quite sure what that is, yet ( Any suggestions??).  But I do know, I am simply ecstatic to finally share some recipes,  as well as a few photos of what has kept me sane, this past week.  

Flowers by our doorstep 

Green Lentils & Rice Spinach Pilaff
 With Tahini dressing

equal parts rice and lentil 

water

Onion- chopped

Garlic- minced

Spinach 

Tomatoes- chopped 

Cumin

Smoked paprika 

Himalayan pink salt

Tahini

Apple cider vinegar

Olive oil

Water

Himalayan pink salt

Pepper

This was a dinner for one- so the amount of ingredients is minimal compared to normal.  That being said, I will not be putting measurements.  One of the joys of cooking... Eyeballing everything! 

For the dressing- Simply combine all the ingredients in a bowl. For reference:  I used 1 tsp tahini, 1/2 a tsp vinegar, 1 tsp olive oil, S&P to taste and then water till a desired consistensy.  This dressing is amazing with lemon... If you have some.

In a pot, use equal parts rice and lentils, and bring to a boil in 2 times the amount of liquids. Once it has boiled, turn your stove to low and put a lid on for about 20 minutes .  Meanwhile, in a sauce pan, sauté onions and garlic.  Because all good things start with onions and garlic.  Once they have browned, add in a handful of spinach and some roughly chopped tomatoes.  Add in the cumin, smoked paprika and salt to taste and set aside.  Once your lentils and rice have cooked add your onion mixture to the pot and combine. Drizzle some of the Tahini mixture on top.

It is that time of year, again!

Vinaigrette Beet Salad
Herb Potatoes
&
Miso Roasted Eggplant

Vinaigrette Beet salad

4 small beets- roasted at 400' for one hour and peeled

hand full of fresh parsley

3 Tbsp red wine vinegar

2 Tbsp olive oil

1/2 a red onion

2 garlic cloves

S&P

In a food processor,  blend the parsley, vinegar, olive oil, onion, garlic and S&P.  Set aside.  After the beets have roasted, peel them and slice into 1 inch rounds.  When you are ready to serve, drizzle with your vinaigrette. 

Herb Potatoes

3 red skin potatoes- roughly chopped (peeled OR  un peeled)

olive oil

2 garlic cloves- minced 

Thyme

Parsley- chopped

Himalayan salt

Pepper

Red pepper flakes

In a pot, boil the potatoes until you are able to easily prick with a fork.  Once they are ready, begin mashing, while slowly adding olive oil.  Use enough for the potatoes to mix together.  Add in garlic, dried thyme, parsley and season to taste with S&P and red pepper flakes

Miso Roasted Eggplant

3 small eggplants- sliced in half

2 Tbsp rice vinegar

1 Tbsp sesame oil

1 Tbsp water 

1/2 tsp honey

3 Tbsp miso

To make the dressing, stir together the vinegar, oil, honey, miso and water.

Slice the eggplants in half, lengthwise and prink with a fork.  Add your dressing on top of the eggplant and roast in a 400' oven for 45 minutes.  Or until golden brown.