Friday, 7 September 2012

Back to Basics Day 4

Its friday night, and I'm finding myself really missing my red wine.  It's just such a tradition for Steve & I to pour ourselves a glass of wine and settle into the evening drinking it down while cooking dinner together.  And tonight it's Chicken Cacciatore, which would have gone soooo well with red wine.

But I'm gonna tough this out!

I stopped by a local farmers market over my lunch hour today (at Woodbine & 19th, if you live in the GTA).  The place was awesome!  Everything is in-season now, just about everything that we can grow here in Ontario.  What's in-season here now, you wonder??

  • potatoes
  • onions
  • leeks
  • cauliflower
  • broccoli
  • green beans
  • sweet peppers
  • hot peppers
  • plums
  • peaches and nectarines
  • summer apples
  • pears
  • cucumbers
  • tomatoes
  • eggplant
  • pie pumpkins
  • squash 
  • zucchini
  • cantalaupe
  • watermelon
  • kale
  • swiss chard
Need I go on?  So I went on a little shopping frenzy.  I bought some orange cauliflower.  Squashes of all sorts, leeks, plums, jalapino peppers.  I have plans.......

So the day in food was pretty simple--it will be all this month, I guess.  Imagine my shock when I went to the fridge and couldn't find 2 more hard-boiled eggs for my breakfast??  What's a girl to do?  I...survived.....but I seriously gotta find something other than eggs for some breakfasts sometimes.  The day went like this:

  • 2 mugs coffee with creamer
  • breakfast; 2 scrambled eggs with salsa and avocado, a small peach
  • coffee with creamer
  • lunch; leftover italian beef and green beans, a small pear, a cup of kombucha
  • coffee with creamer
  • snack; 1 tsp butter mixed with shredded coconut, a dill pickle, a glass of kombucha
  • dinner; stovetop chicken cacciatore, a small plum

Looks so simple, doesn't it?  I roasted a red pepper, peeled and pureed it and threw it in the sauce.  I carmelized the onions first in oil and balsamic vinegar.  I sauteed the mushrooms in butter and garlic before adding them, so while the presentation is simple, the taste was totally all there.  

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