Did I ever tell you that Peter collects board games?
Yes, that card at the bottom really does say Gorgutt.
This ain’t your momma’s Monopoly board.
I would show you Peter’s board game collection, but like his kitchen knife collection, some things are better left unpictured. (You can, however, see examples of his typical kitchen knife in this post and this post. Be warned, however, that these knife pictures are not for the weak of stomach.)
Bonnie takes a roll across our neatly set game board.
What’s a hungry gamer to do? Why, fry herself up some rice, rebel style!
It’s Wild! Rebel Curry Fried Rice
Ingredients:
2 cups cooked rice (I used a mixture of wild rice and brown rice, because wild rice is expensive!)
2 eggs, beaten lightly
1 Tbsp oil
1/2 tsp ground cumin (I would have used more, but Peter is squeamish about too much cumin. Silly boy.)
1/2 Tbsp sweet curry powder
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
Salt and pepper
After cooking rice, let cool, preferably overnight (I obviously did not do this). Meanwhile, heat 1/2 Tbsp oil over medium heat and scramble eggs. Remove eggs to plate and set aside.
Drizzle other 1/2 Tbsp oil to pan over medium heat and add cumin and curry. Stir for 30 seconds.
Add rice, vinegar, mustard, and honey. Toss like the professional chef you are.
Salt and pepper to taste. Taste and revel in your culinary awesomeness.
I served our rebel fried rice with a little something I call:
Swiss Chard Curls around Mustardy Onion
Ingredients:
1/2 tbsp oil
1 bunch Swiss chard, torn into medium-sized pieces
1/2 red onion, diced
1 tsp mustard powder
2 Tbsp porto wine
1 Tbsp maple syrup
Salt and pepper
Heat the oil over medium heat in a large saucepan. Add onion and saute until tender.
Add mustard powder and stir. Toss in Swiss chard and saute for one minute. Pour porto and maple syrup over all and let cook until chard is tender. Sprinkle with your favorite salt.
All together:
Happy Labor Day everyone!
Q: Do you play board games? Which games are your favorites?
More Happy 'n' Healthy:
Happy Friday, everyone! This morning, I woke up to this:
Shortly afterward, this happened:
How did I get such a pushy puppy?
I had only one class today, so I had plenty of time to catch up on my to-do list. I had a long walk back to the parking lot from class.
Guess this guy was in a hurry?
At home, Peter and I brought some of his aunt’s paintings to a professional framer to be framed (only the best frame for the best art!). His aunt illustrates and writes children’s books, and her artwork is just fantastic. Take a look at her website.
While Peter was working on his knife handle, I had the privilege of getting acquainted with some delicious food! On the menu tonight was Garlicky Ginger Baked Salmon with Almond Raisin Swiss Chard.
Garlicky Ginger Baked Salmon
Ingredients:
1/4 cup mayonnaise
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp olive oil
S+P
Mix all ingredients and smother on your favorite salmon (this one was wild coho salmon). Bake for about 15 minutes per inch of thickness, or until salmon flakes easily with a fork.
Just a little bit of mayo adds a ton of flavor.
Has anyone tried that trick where you peel ginger with a spoon?? I just tried it for the first time tonight and it worked like a charm!
Almond Raisin Swiss Chard
Ingredients:
1 bunch Swiss chard (rainbow chard looks best), chopped
1 tbsp olive oil
1 tbsp minced garlic
1 onion, chopped
1 tbsp Dijon mustard
1 tbsp sugar or sweetener of choice
1 tbsp vinegar (I used red wine vinegar, but any kind will do)
1-1/2 cups broth
1/4 cup raisins (dried cranberries would be great, too)
1/4 cup sliced almonds
A mountain of creamy onion with garlic lingering the background.
Sauté onions and garlic in olive oil until soft.
Add mustard, sugar, vinegar, and broth.
Bring to a boil, then add Swiss chard. Reduce heat, cover, and let steam for a few minutes, until wilted. Add raisins and let simmer for 15 to 20 minutes, until raisins are soft.
Sprinkle with almonds and enjoy!
As I was finishing the chard, Peter came upstairs and showed me his finished knife. Behold this beauty:
Yes, he made the handle. :) I’m waiting for him to work on my machete next.
We also had roasted Japanese sweet potatoes with dinner (unpictured). This meal is a perfect example of how I like to plan all my meals: I know I want to include a fiber-rich starch (sweet potato), lean protein (salmon), healthy fats (salmon and olive oil), and as much nonstarchy vegetable as I want (Swiss chard). When I think of meals in terms of fulfilling these categories, I find that it’s much easier to plan meals quickly. And, I make sure I get a balanced meal in the process.
Filling and fabulous. :)
More Happy 'n' Healthy:
