We usually take our food photos with Mike’s camera, so I was surprised to find a bunch of meal photos on my camera when I plugged it into the computer a few minutes ago.  I wish I had documented these meals when we ate them, but as I neglected to do so, we’ll all have to be content with a quick overview of what the posts would have been.

First, here is an oddly focused photo of Mujadarrah made from a recipe Gastronomike’s friend sent us.DSCF3532

We really like this dish and make it every so often.  It’s warm, and yet feels like a cool meal on a hot summer evening.

Speed Recipe: boil a cup of lentils and 2/3 cup rice with a tbsp of cumin, and spread on lipped baking sheet.  Saute an onion (throw in some pine nuts at the end, too) and spread on lentil/rice mixture along with some chopped tomatoes.  Use pitas to scoop up bites, and eat with cucumber-yogurt sauce (chop a cucumber, a pinch of salt, and a few cloves garlic into plain yogurt and squeeze a lemon over it).

Next, here’s a photo of a steak/potato/salad meal I had while Mike was travelling with his grandmother earlier in the summer.

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Everything here is pretty simple and standard.  Mostly, this is an opportunity to share the recipe for the avocado salad.

Speed Recipe: halve a pint of tomatoes, drain a can of corn, slice an avocado, roughly chop a handful of cilantro, and mix together in a bowl while squeezing a lime over the top.  It’s one of my absolute favorite salads of all time, and it’s really simple.  You can substitute different herbs for the cilantro to get totally different flavors–basil is a good one that always gets compliments.

Next up: Pasta with Carbonara

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I don’t remember the occasion… what I do remember is coming home from campus to find Gastronomike nearly finished with this delicious meal in the kitchen.  I had been dreading trying to figure out what to make for dinner, and was thrilled to toss my worries out the window and sit down to an already-prepared and delicious meal.  Since Gastronomike made this one,  I don’t have the recipe on hand, but I do remember that the carbonara was a lovely delicate sauce, rather than the heavy, thick sauce you sometimes get.

This next photo isn’t too old– it’s from last week sometime: Orzo with Chard

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This is orzo with chard and parmesan… and that’s about it, as far as I recall.

Speed Recipe: while boiling a cup or two of orzo, saute a few chopped cloves of garlic, then add chopped chard leaves and wilt.  Mix together in bowl with half cup or so of parmesan and a squeeze of lemon juice.  Oh!  And add a teaspoon of turmeric to the boiling orzo water to turn the pasta bright yellow.

This was good, though it didn’t have the oomph that a really good dish has.  It was, well, just a little bland somehow.  I’d happily make it again, though I’d play with the spices a bit.  Gastronomike says he’d try a mix of Italian spices and throw some tomatoes in, which we might do sometime.

Now this next picture is truly an unappetizing photo, which is too bad because the sandwich itself was so good and so easy!

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We’d made pesto the night before, and decided to use the pesto, along with an overabundance of zucchini and summer squash, to make panini sandwiches.

Speed Recipe: cut zucchini and squash into long, thin strips and grill, with a bit of oil, on a George Foreman grill.  Cut a loaf of Italian bread into sandwich-sized segments, halve, and spread with pesto.  Fill with grilled squash, zucchini, and a thick slice of provolone, and press whole sandwich in Foreman grill until cheese melts.

These sandwiches were really, really delicious, and they were so easy, too.  No cooking, and we had enough to make leftovers the next day, too.  This one’s a big winner, in my book.  We actually did this as a quick and easy variation on the delicious pressed sandwiches we like to make for picnics. The pressed sandwiches, while really, truly delicious are also time consuming and kind of a lot of work.  The panini-style version is an easy alternative.

So that’s the first Gastronomic meal roundup.  Enjoy!

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