I started with the flat bread, which was based on the same recipe as yesterday but had a completely different taste and texture - it was crispy on the outside and creamy on the inside because I used a mix of flours - 1/3 cup of brown rice flour for lightness and crunch, 1/3 cup of whole wheat flour for a nutty flavor and 1/3 cup of unbleached white flour to up the gluten.
I also added some mandolined leeks and some rosemary to the batter and used a different type of skillet - a 12 inch stainless steel (instead of a 10 inch cast iron) .
Next was the stew - I sauteed some mandolined leeks, 1 slice of fat reduced bacon and chili pepper flakes. While they were cooking, I cubed some potatoes and carrots and threw them in the pot along with little fresh thyme and rosemary . It made sense to speed up the cooking process by chopping two sorry-looking bok choys, 2 celery ribs and some leftover fennel pieces.
Once the veggies were soft I added some chickpeas and chickpea cooking liquid in the pot.
Next in order was leftover brown rice to thicken the consistency and add some more heft. A bit of parmigiano and pecorino balanced things out...
The spinach salad was really flavorful - I am quite happy with the Lucini Pinot Noir vinegar that I got at Whole Foods a few weeks ago.
- Baby spinach
- Avocado
- Shaved onion
- Olives
Another very healthy vegitarian dinner! You guys are awesome!
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