Eggplant Flavor Thrill

YES, trust me…it will be a thrill when you taste/make this, that’s how amazingly delicious it is.

He’s not very popular here in the U.S.A yet, I’m not sure why. He doesn’t have maybe the same “personality” as a lot of the top chefs around right now. Perhaps his accent is not nice on the ears…WHO knows, but the man can cook. I like his recipes so much because they are very simple and straight forward and he lets the simple flavors of food thrill you. Oh sorry, who you ask? Mr. Ottolenghi. He and his Palestinian partner Sami are wildly popular n Europe, with a huge following in the Netherlands for some reason. I only became familiar with him last year through my sister in Amsterdam. Ok enough about that, let’s eat:

This is what he calls “burnt eggplant with tahini and pomegranate.
It’s ridiculously simple.
So dinner was “burnt eggplant with tahini and fresh pomegranate. And a chicken sausage with some salad.
FYI, fresh pomegranate is available in most supermarkets these days. Try it sometime.
Be Happy.

Looks Can Be Deceiving

This was pretty decent. But when I put it dinner on the table, I heard a “whoa” just as I thought it looked pretty good. You know, for someone who used to eat out A LOT, I can’t believe how crappy most of the food out there is today. I’m not even going to talk about the way inferior ingredients being used in the ever ongoing search for more and more profit. The price point for really good food (mostly folks, of course there are exceptions) has gotten so high, it’s just not worth it anymore for me. I like the model of really never eating out and than once or twice a year hit an amazing place and drop some real money for a meal that leaves you gasping and in absolute awe.

Had some frozen basa (fish) in the freezer. I don’t eat this stuff to often, it comes from strange fish farms in far away lands :-). You can read up on it plenty online. Anywho, don’t always have everything on hand so a few little frozen white fish filets come in handy. I took and handful of almonds and crushed them. Juts put in a little plastic bag and beat with a mallet or hammer. Next I basted the fillets with a bit of potato starch and egg. Some seasoning and then added the crushed up almonds.

Got the pan hot with a bit of coconut oil and fried up onion and garlic. Next I added the fillets and cooked until done. Try to only flip once or twice. When they were done and removed from the pan. Added another drizzle of coconut oil and added more fresh garlic and red onion. 3 cups of fresh baby kale. (bought one of the big organic bags at Costco, phew it’s finally done hahaha, been eating kale for 2 weeks!)

Plate and I put a tiny dollop of sour cream on top of the yummy kale.

I know, my pics are not the best, but you get the basic idea. Some sliced avocado on top. Quick simple and affordable meal. Might seem involved but again, super simple.

Enjoy the weekend!

Be Happy

Food Pics

Ask away if you want any recipes either in comments or email.

First up, Shakshouka¬† ¬† There’s only one reason I don’t make this much much more often, BREAD. This delcious dish needs nice crusty bread to sop it up…lots of it. Lots of basic recipes online for this one. Try it, if you haven’t, you will be happy you did…even without bread, Great as left over with rice or potato. Or with more fried eggs of course.

Be patient, the eggs will cook perfectly in the nice bubbling bath of hot tomato sauce.

No bread with it…but it DID leave me longing for a sandwhich On some gluten free bread:

A bit of mushed up avocado instead of mayo. Left over meatballs and some baby kale salad;


Eat real food, eat with the seasons and…



Potato Starch Meatballs & Kale Avocado Salad

It’s been a while since I posted a real FeelGoodEating tasty recipe. Step by step here we go:

Shopping list first I guess.

1/2 pound grassfed ground beef

1/2 pound pork sausage (spicy or mild)

1 Cup baby kale

1/2 tomato

1/3 cup chopped red or yellow onion

4 cloves of garlic finely chopped

2 tablespoons of coconut oil

1 avocado

1/3 cup diced cucumber

1 table spoon sweet soy sauce. (kejap manis)

2 table spoons potato starch

1 egg yolk

2-3 tablespoons Miso/tahini dressing. (mix 1/2 teaspoon miso paste and 1 teaspoon tahini with splash of lemon juice and a bit of water until consistency is almost watery. Now add 1-2 tablespoons olive oil and combine.) If you don’t have miso or tahini, just add half a tablespoon of toasted sesame and a tablespoon of coconut oil and bit of salt and pepper and that will work well too. If you don’t have those, just finish of with olive oil.

Alright, let’s have some fun in the kitchen:

Preheat oven to 375. Gently mix your beef and pork while adding your chopped garlic and 2/3 of your onion.Add 2 tablespoons potato starch and 1 egg yolk. The more potato starch you add the “spongier” your meatballs will end up being, 2 tablespoons per pound of meat seems to be perfect. In a large oven proof skillet/cast iron gently fry your ¬†meatballs. Get them browned nicely on all sides. Watch your heat, you don’t want to burn the outsides.Now drizzle 1 tablespoon sweet soy sauce over your meatballs and gently combine with your meatballs. In the they go oven for about 10 minutes.

Put your cup of baby kale in a large bowl. Drizzle with a couple of drops of olive oil and 1 teaspoon lemon juice. Now massage and squeeze the baby kale in the bowl for a minute or 2. This will make your kale almost like cooked spinach. It will get small and “stringy” Add dice tomato, diced avocado and 1/3 cup of onion. 2 table spoons of miso/tahini dressing and fold together gently. Plate and add some sliced/unsliced meatballs.

Eat real food, BE HAPPY.