I was so excited to go grocery shopping today at Whole Foods (a 35 minute drive..wahhh) and Trader Joes, so that I could cook my own meal for the first time in weeks!
Beef with Bulgur & Feta and Sauteed Rainbow Chard
Recipe: Serves 1
For the chard –
4 stalks rainbow chard, rinsed
1/4 of a sweet onion, chopped
1-2 garlic cloves, minced
1/2 tbsp butter
shake garlic salt
2 tbsp half and half (optional)
For the bulgur –
4 ounces grass fed ground beef
1/2 cup cooked bulgur
1/2 tbsp butter
3-4 tbsp feta
1. Place one large and one small non stick pan on the stove. Melt 1/2 tbsp butter into each.
2. In the small pan, add the beef on one side and the cooked bulgur on the other. Let the bulgur soak up the butter while the beef browns. Flip and let the beef cook all the way through. Using your spatula, chop up the beef and mix with the bulgur.
3. In the large pan, add your chopped onions and garlic and cook on medium-high heat until the onions are light brown.
4. Tear the leaves from the chard and throw into the large pan with the onions and garlic. Chop up some of the stalks and add. Stir.
5. Add the feta to the beef and bulgur. Stir and remove from heat.
6. Reduce the bulgur pan’s heat to low. Add 2 tbsp half and half and stir.
This dinner was seriously good. The chard, which is usually a bit bitter, was creamy and full of flavor. The beef and bulgur went extremely well with the feta, which was perfectly melty and delicious. Melted feta > firm feta.
One of my housemates, Chelsea, came home with tons of fresh produce from her grandfather’s farm! She asked me to make something with her overripe persimmons, so I happily did.
I am not sure which blogger coined the term mookie, but I think it may have been Kelsey. I really like mookies. Cookies are often so dense that they just go too fast! Mookies are more airy than a cookie but more flavorful and dense than a muffin. If you change up the ratios, you could make these into muffins, cookies, or a loaf. It’s up to you!
(Gluten Free) Spicy Ginger Persimmon Mookies
Recipe: Makes 12 mookies
Dry ingredients –
2 cups teff flour
1/4 cup sugar
1-2 tsp baking powder (depending on how fluffy you want)
1 tsp baking soda
several shakes cinnamon
1/2 tsp mustard powder
1/2 tsp ginger
Wet ingredients –
pulp of three super ripe persimmons (the large kind, meant for baking)
2 tsp vanilla extract
1/2 tbsp coconut oil
15 drops stevia
1/3-1/2 cup milk (depends on how much the persimmons yield)
1 tbsp pickled ginger, chopped
1. Combine all the dry ingredients in one bowl and all the wet in another. Stir individually.
2. Pour the wet over the dry and stir with a spatula.
3. Divide the batter into 12 cookies on 2 greased baking sheets.
4. Bake at 375 for an unknown amount of time. Until they pass the toothpick test sounds good.
The ginger goes really well with the persimmons. I loved that the mookies were a bit sweet and spicy and also have that unique flavor that only teff can provide.
Rainbow chard * one of the most nutrient dense foods that exists! It contains at least 13 different antioxidants, one of which is syringic acid. Syringic acid helps keep blood sugar low by inhibiting alpha glucosidase which decreases the break down of carbs to simple sugars and thus regulates blood sugar. 1 cup of chard contains 716% of your daily needed vitamin K, 109% vitamin A, 52% vitamin C, and lots of magnesium, potassium, fiber, iron, vitamin E, copper, calcium, and more!
Bulgur * a whole grain fiber super star <3. Also contains B vitamins, iron, phosphorous, manganese.
Teff * is a unique Ethiopian grain usually used to make injera. It has moreprotein, calcium, iron, potassium, phosphorous, magnesium, and thiamin than wheat. Even better – the iron is easily absorbed by our bodies (unlike many other iron sources).
Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!