Later On

A blog written for those whose interests more or less match mine.

Two-greens two-fish grub

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Pretty good grub. I’ll skip the detailed steps:

2 Tbsp EVOO
1 leek sliced thinly
2 bunches scallions sliced, including all the green
2 tsp salt
3 Serrano peppers, sliced thinly (including seeds)
freshly ground black pepper

I let that cook, stirring often, until leek and onion well wilted

1/4 c minced garlic
1 diced yellow crookneck squash
3/4 c chopped celery
1 orange bell pepper, cored and chopped
1 Japanese eggplant (the small slender variety), cut in half lengthwise then sliced thickly
1 diced “yam” (sweet potato), 21 oz, as it turned out, including peel
1 can organic black beans, drained and rinsed
1 10 oz package yellow corn kernels (frozen)
1 wad slivered dried tomatoes
4 organic Roma tomatoes, diced
2 organic lemons, diced (peel, seeds, and all, but I did cut off & discard either end)

Let that cook, stirring frequently, for 10-15 minutes.

1 large bunch red dandelion greens, rinsed, stems minced, leaves chopped
1 bunch red chard, rinsed, stems chopped, leaves cut lengthwise in strips, then cut across to chop
2 Tbsp champagne vinegar
1/2 c red zinfandel
2 Tbsp Taste #5 umami paste
2 Tbsp Dijon mustard

Cooked that for 30 minutes, then added:

1 lb Pacific swordfish, cut into chunks (including what skin there was)
3/4 lb sockeye salmon, cut into chunks (including what skin there was)

Cooked six minutes more, then just let sit on the heat with burner turned off.

It filled the 6-qt pot and will probably make 7 meals: 4 oz fish per meal, plus some protein from the beans/corn combination. 3 oz starch (from yam) per meal, plus some from corn.

The sweet potato was paler than I wanted, so I did some checking. I had gotten a Garnet “yam,” and better (oranger) would have been a Jewel “yam.” They’re both actually sweet potatoes, and thus not really potatoes: they’re roots, and potatoes are tubers. I will get a Jewel next time. The ones the store labels “sweet potatoes” (rather than “yams”) are dryer and paler when cooked. Take a look:

Photo is from this post by Zoë François. More on nutritional value of Jewel yams.

Written by LeisureGuy

8 July 2012 at 7:40 pm

Posted in Food, Grub, Recipes

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