Later On

So my weight went up, and now I’m getting it back down by a return to rigorous observance of sensible eating. I had My Breakfast as usual, then for lunch and dinner:

2 tsp olive oil in 8″ cast-iron skillet. Heat, then add:

1/2 large onion, chopped

Sauté until onion softens and begins to brown, then add:

4 large cloves garlic plus 1″ piece of fresh ginger, minced (I used my Veggichop, which I’ve been making much use of lately)
2 handfuls chopped celery
7 oz sardine fillets, packed flat in sunflower oil (I drained rinsed with hot water to remove oil)
1/2 bunch red kale, chopped (including stalks)
1/2 c water

I cooked that briefly to wilt the kale some, then added:

1/4 c red quinoa, rinsed well
freshly ground pepper

I covered and simmered for 30 minutes, stirring occasionally and once adding a little water.

It made a nice dish, of which I planned to eat half for lunch and half for dinner. But it was tasty,and before I knew it the amount remaining was not 1/2 but 1/3.

So I spooned that out and brought water to boil in the kettle and poured about 1/2 cup over a like amount of dried Porcini mushrooms to reconstitute them.

While they sat, I put into the skillet:

1 tsp ghee
1/2 chopped onion

As before, I let that simmer, and while it simmer, then added:

1 big handful celery
1 small jar chopped pimento
10 Kalamata olives, halved
1/2 bunch red kale, chopped

I sautéed that for a while, added the leftover grub from lunch and the bowl of mushrooms with the water, covered, and cooked it for 30 minutes.

At the end of that time, it looked quite good. I added 2 Tbsp of red miso, mixed it in well, and it’s a delicious new dish, with few additional calories.