Elegant Brown Rice & Lettuce Luncheon Salad

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One Cup of Cooked Brown Rice, a Few Soft Adzuki Beans, a Diagonally-Sliced Carrot and 1/4 of a White Onion Sautéed in Coconut Oil , Resting on a Bed of Chopped Little Gems Lettuce by Tanimura & Antle: a Nutritious Luncheon Salad, Dressed with Home-Made Red Chile Oil* and a Little Soy Sauce

Below, a photo from earlier this year of Little Gems Sweet Lettuce by California’s Venerable Tanimura & Antle Farms

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*M-J’s Original Red Chile Oil

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One cup of liquid (room-temp) coconut oil

One half-cup of red pepper flakes or crushed, dried chiles

One or two tablespoons of cayenne pepper (optional)

One quarter-cup of miso

Two tablespoons of soy sauce (this liquid will help reconstitute and soften your dried chillis or red pepper flakes.)

Mix ingredients together and keep at room-temperature in a sealed jar.

Don’t Waste Lemon Peels: Make Marmalade

 

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Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J

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Article at Natural News, by Regular Contributor J.D. Heyes

M-J’s Shirataki-Miso Soup

Burdock Root or Gobo Slices, Broccoli, Adzuki Beans, Brown Rice and Shirataki Noodles in Miso Broth

©M-J de Mesterton 2014

Burdock root, known in Japan as gobo, is one of the best blood-purifiers. It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall bladder complaints. Effusion of burdock seeds has been used for throat and chest ailments. Burdock is an appetite-stimulant and is used  for enhancing digestion and relieving dyspepsia. Dried burdock root is reconstituted by pouring boiling water over the bits and letting them stand until softened. It may also be used as a tea, or incorporated into brown rice, where it will soften as the rice and burdock mixture cooks. I use either fresh or dried burdock in stir-fried vegetables or kinpira-style braised vegetables.

©M-J de Mesterton 2014

Elegant Carrots, Celery and Onions

ELEGANT MACROBIOTICS, M-J’S NEW PAGE FEATURES SIMPLE ORGANIC DISHES,  LIKE THIS VEGETABLE STIR-FRY

These simple vegetables accompany brown rice for a sumptuous, health-promoting luncheon dish.The best oils to use for cooking in a macrobiotic regimen are safflower, refined (not  toasted) sesame (by Spectrum) and sunflower oils. Organic, short-grain brown rice is easy to store as a dietary staple. It may be time to concentrate your survival food-storage efforts on things like this that do not require refrigeration. You can use a small barbecue grill to boil rice and sauté vegetables, so keeping a high supply of charcoal briquets is a good idea.©M-J de Mesterton

Southwestern Salad

M-J’s Southwestern Salad: Chopped Lettuce, Red and Orange Bell Peppers, Spanish Olive, Finely-Shredded Monterey Jack Cheese, and Chile-Spiced Ground Beef with Home-Made Ranch-Style Dressing and Sautéed Tortilla Halves

Home-Made French Bread

French Bread Made at Home: Worth the Trial and Error, Time and Effort

The internet is full of recipes for pain Français. Choose the one that seems right for your kitchen, because people have varied results depending on many factors. There is a detailed tutorial at The Sour Dough blog, based upon the French bread recipe and method of Julia Child. Here is another instructive page, at the Smithsonian museum, which houses Julia Child’s television kitchen. Remember to use only unbleached white flour, and to create moisture in the oven while your loaves are baking.

©M-J de Mesterton 2012

Elegant Taco Salad

This elegantly-arranged taco salad contains about 20 grams of carbohydrate–mostly from the three mini-tortillas, which were cut into halves. There are some finely diced tomatoes in the seasoned taco meat, which represent a negligible number of calories. Other components are shredded cheddar cheese and sour cream.
©M-J de Mesterton

Elegant, Economical Swedish Meatballs

An elegant way to stretch your meat budget in these austere times is to make Swedish or Scandinavian-style meatballs. Each household cook has his or her recipe, but the basics are ground meat such as beef, veal and/or pork mixed with bread crumbs or bits of bread (I use bits of brioche pulled out from my brioche hamburger buns, which have been reserved in a freezer-bag), an egg and some cream or milk.  Finely-minced onion is optional. Spices include nutmeg and/or allspice, salt and optional white pepper. Onion powder can take the place of minced onion, or that flavour may be omitted altogether. Meat mixtures are shaped into small balls and rolled in flour, then fried in butter. A pan-gravy is made while the finished meatballs rest in a warm oven until serving time. I prefer to use ground beef, brioche bits, sour cream, minced onions or onion-powder, nutmeg, salt and white or green ground pepper.
©M-J de Mesterton 2011

Serve Swedish meatballs with new potatoes and perhaps a little lingonberry or cranberry sauce on the side.
This Danish baking-dish has the traditional cream gravy at its bottom, topped with the meatballs (this type of meatball recipe is found in Swedish, Danish and Finnish cookbooks).
Very small new potatoes are usually just boiled in salted water, and not cut into pieces.
These Yukon Gold new potatoes have been cut and boiled, then sautéed in butter and smashed lightly.
©M-J de Mesterton 2011

Elegant, Economical Swedish Meatballs

An elegant way to stretch your meat budget in these austere times is to make Swedish or Scandinavian-style meatballs. Each household cook has his or her recipe, but the basics are ground meat such as beef, veal and/or pork mixed with bread crumbs or bits of bread (I use bits of brioche pulled out from my brioche hamburger buns, which have been reserved in a freezer-bag), an egg and some cream or milk.  Finely-minced onion is optional. Spices include nutmeg and/or allspice, salt and optional white pepper. Onion powder can take the place of minced onion, or that flavour may be omitted altogether. Meat mixtures are shaped into small balls and rolled in flour, then fried in butter. A pan-gravy is made while the finished meatballs rest in a warm oven until serving time. I prefer to use ground beef, brioche bits, sour cream, minced onions or onion-powder, nutmeg, salt and white or green ground pepper.
©M-J de Mesterton 2011

Serve Swedish meatballs with new potatoes and perhaps a little lingonberry or cranberry sauce on the side.
This Danish baking-dish has the traditional cream gravy at its bottom, topped with the meatballs (this type of meatball recipe is found in Swedish, Danish and Finnish cookbooks).
Very small new potatoes are usually just boiled in salted water, and not cut into pieces.
These Yukon Gold new potatoes have been cut and boiled, then sautéed in butter and smashed lightly.
©M-J de Mesterton 2011

>Elegant Home-Made Hamburgers

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With home-made buns and a simple, fresh dressing. hamburgers can be an elegant part of your austerity regimen.
M-J’s recipe for home-made hamburger buns may be found on the Bread page at the Elegant Cook.

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