Veggie medley with rice

Spring is here! (I hope to stay). The birds are chirping, the flowers are blooming, and it was 20 degrees Celcius today! And it’s Friday! And Jordan is visitng us! Yahoo!

For dinner we made one of our favorite healthy things, but this time added lots more veggies than usual. We didn’t have any red rice, which is really delicious, but basmati worked well too. And besides it is probably fine not to over-over-do on the fiber front. So here’s how it went down:

Cook rice. Cook up in a little olive oil: zucchini, carrot, and red bell pepper. Toss in some tofu. Add in some craisins and toasted cashews … and crunchy cucumber for good measure. Mix it all up with a tad balsamico.

 Enjoy with some avocado-tomato-coriander-salsa (suspiciously similar to unmashed quacamole). This is a delicious dinner, and as a bonus it just happens to be loaded with tons of good-for-you things.

Have a great weekend!

 Update: On Sunday we had a yummy fruit-yogurt-muesli bowl for breakfast, and then went for a nice long walk in the vineyards in the Ahr. This is part of the Rotwein-wander-weg aka “red wine hiking trail.”

Easy peasy pizza

On Sunday we made pizza. We didn’t know what to make for dinnner, but we had some veggies and mozzarella on hand, so I made some pizza dough. The dough is really easy to make, but it is best to let it rise for a day or two (in the fridge). We didn’t plan ahead, so it wasn’t as flufftastic as usual. For two people plus lunch the next day, this is how I make the dough: sprinkle 1/2 tsp dry yeast over 3/4 cup warm water. In a separate bowl mix together 1/2 tsp salt with 2 cups flour. Drizzle some olive oil (a glug) over the flour and mix it up with a fork. Then stir in the yeast-water and knead it for a while. That’s it. Then just let it rise for a while.

We had a yummy mix of toppings: tomato, mushroom, zuchinni, prosciutto, mozzarella and parmesan. I bet you are wondering why I am considering this a “new” food experience, and therefore posting it. Because….

Milo added a very interesting twist to half the pizza- potato and egg. I have no idea if that is remotely Italian or just creative, but he cracked an egg on top. And then baked it. And it baked. So that was my first ever experience with egg pizza. Just changing it up as usual around here.

Oysters and Rucoloa Salad with rabbit liver

So I called Milo as I was leaving work on Friday afternoon, just to check in and see if I should stop at the store to pick anything up for dinner. He said no, he already bought some AMAZING groceries. Of course, it remained a secret until he arrived home and pulled these out of the bag.

We had a lot of fun preparing dinner, and eating as we went. I think one of my most favorite kitchen gadgets is our salad spinnner. It really saves the day, and lots of paper towels. The parmesan is aged 36 months and was so great. This was just some prep work, because we actually ate the salad last.

A pre-appetizer of green olives kept me happy while Milo did the hard labor of opening the oysters. I say hard labor because we didn’t really have a clue (thank goodness for you tube!) but managed to get them open with a screwdriver and paring knife.

 A squeeze of lemon and we slurped them up!

For the salad Milo cooked up the liver in a pan with some butter. This is tricky because we definitely didn’t want to eat rare liver, but it is so easy to over cook them. I think he did them perfectly. The fresh and sharp taste of the rucola, tomatoes, and balsamic dressing were a perfect pair to the rich (rich) rabbit liver.

For wine we had a very nice sauvignon blanc, from Ribbonwood, Marlborough New Zealand.