Tuesday, August 08, 2017

Skillet breakfast with kale, navy beans with kale, and greek-style bell pepper salad

This morning I woke up late after having stayed up until 3am with Gordy who was on work conference calls with participants from all over the world.

For breakfast I fried up potatoes with garlic and onion in ghee, cooked a couple links of andouille sausage, sauteed some kale, and fried eggs sunny side up. Gordy loved it! I have to say it was surprisingly satisfying in that I felt full well before I had finished my food. I wonder if cooking with ghee has anything to do with my feelings of fullness?

Our local grocer has started stocking a brand of ghee called "4th & Heart." It's a little pricy for sure, but I was intrigued by the fact that it is made from grass-fed cows, and it is salted with Himalayan salt. Most of the ghee I have seen is unsalted and in the past I did not care for the taste or smell of it so much. This stuff is good! Also, it does not require refrigeration. I looked on Amazon's website and it can be purchased through them at about $3-4 less a jar, if you subscribe to regular deliveries.

Here's a link to the ghee on Amazon: 4th & Heart ghee

I started a batch of navy beans that I had soaked overnight. I always forget how white beans seem to cook faster than the darker beans so I ended up scooping out most of the beans and letting the smoked pork necks to cook down more. I used bone broth and regular chicken broth for the bean liquid, added about 10 cloves of garlic, fresh parsley, and Mexican oregano. I felt like the broth was a little too salty so ended up adding a potato to the pot hoping that it would soak up some of the salt. Then about 30 minutes before serving I added a bunch of chopped purple kale to the slow simmering pot. Overall, the beans taste good.

The Greek-style bell pepper salad is very good. I LOVE the dressing. The salad is a mix of chopped up cucumber, one each of all colors of bell pepper, pitted Kalamata olives, fresh parsley, green onion, and cubes of feta cheese. The dressing is a mix of olive oil, white wine vinegar, Sumac, Za'atar, minced garlic, pink Himalayan salt, and pepper. This dressing tastes very much like the dressing on Niko Niko's Greek salads.

As for TV last night, we started watching a comedy zombie series on Netflix called "The Santa Clarita Diet." It's kind of cute.

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