Here's my recipe for "making it all good."
I go to that "Your Dekalb County Farmer's Market," place, buy a tub of Kalisto Calamata Sliced Olives, and toss one or two spoons of this particular culinary "gaurantee" on whatever I cook, and I look like a genius now.
Also, I know this doesn't present itself all so well to all here, but I never knew how to cook until I started cooking 'vegetarian.'
I don't know why, but when I did that, it 'forced' me to figure things out.
When I got back to it, I could even cook chicken, etc., for others, but I had to 'go vegetarian' for myself first, before I could figure out 'cooking.'
Go to the natural food store, and discover the wonders of Buckwheat, Quinoa ('Kin-wah'), Millet, etc, not to mention the premium white rices, like Jasmine or Basmati rice.
Ya, any variety of brown rice works too.
But good gosh Keith, that marinara-type thing looks quite some good.
I like Berlolzheimer's recipe too, and doing dishes is not totally beyond me here, you know.
I 'travel with garlick' too, but I must now give up one of my most sacred ingredients, whatever the salad toss or mushroom marinade, ...
http://www.edenfoods.com/articles/view.php?articles_id=5This particular variety of Spanish Olive Oil (and yes, you ask, I answer ... {I've tried any and every other version of Olive Oil, but just even 'smell' this stuff, and your face immediately fall's into it}), will do wonders for the pan-seared broccoli-ginger dish, shrimp, or whatever.
If I haven't mentioned before, that marinara you have going there looks pretty good, Keith.
I don't know why, but I can hardly ever come up with any recipe for anything.
I guess I'm just a 'make-it-up-as-I-go-along' type of "cook."
That mushroom-cheese thing you related to us looks pretty good, Berloz, have I mentioned that?
But I might have something to contribute to some younger folks, so that they can obtain some relevance of 'daily requirements' with a minimum of trouble.
(no, I'm NOT talking to YOU, Jessica, just sheer co-incidence here)
A third cup of buckwheat (toasted or 'raw', either being available at the natural food mart), a third cup of red lentils, a half sweet potato (or 'Yam'), a whole medium red potato, and left-over green beans, if that's available, then twist some marjoram, anise seed and maybe some little bit of cumin powder or even, if you went to that 'international mart' like I TOLD you, some bit of curry powder.
Whatever amount of buckwheat and red lentils combined, double that with water. (e.g. the 'one third' plus another 'one third' mentioned previously, would take 'two thirds' plus 'two thirds' in water.)
Either stove-top or micro-wave this thing for 18-22 munutes.
The red lentils are now mush, but HERE is where you understand the purpose of things now, their purpose now being as flavoring to the whole affair ( some small bit of pepper now making 'more sense' too, this being the time to do that.)
I know that this might sound boring to some here, but that's an excellent 'daily starter', believe it or not. (goodly amount of vitamins A, C, E, all those minerals too, etc. {yawn ...}, ya, I know)
That marinara sauce really plays well visually, Keith, I bet it's good, too. Just wanted to make sure that you noticed that I noticed that.
But supporting your own local organic growers just makes for the better taste, and a better presentation at the table too, forget the politics of it.
All this recipe and food talk, my fingers are now instinctively crushing garlick.
Stop all this Cajun and Indian and middle-eastern cuisine talk here, folks. Just STOP it.
OK, only being rhetorical there.
Not for me to stop anyone in this process. This is too good.