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Homemade Juice with a Side of Elbow Grease

23 Nov

Yes, Yes, it’s been a while since I’ve posted, I know. I’ve been trying not to do it [in the immortal words of Cher Horowitcz] sporadically, but here we are. Life adjustments require….adjustments? New job, schedule changes, wedding planning, holiday season (and by that I mean Halloween, Election day, and All Stouts Day, of course).

Juice

 

So I’ve been dying for a juicer for a while. I would love to start all my mornings with a delightful fruit/vegetable juice, however I’m not about to spend $6 a pop at a hip cafe, knowing that I’m taking in $0.30 worth of raw material (get it…RAW!). So after an impressively unhealthy weekend, I decided to get a little creative and see what I could come up with when left to my own devises. I began by packing my blender full of goodies (kale, cucumber, carrot, broccoli stem, pear, apple, frames, chia seeds, water) and prepared for a whirlwind of colors to blend into a beautiful haze of tasty and nutritious liquid. However, what actually happened was the blade lamely started to cut at the bottom-most veggies, and everything just stayed in place. Awesome.

I grabbed my step stool (because I can’t reach the top of my fridge, I’m short) and got out my handy food processor. I dumped everything into the food processor and gave it another go (while doubling the amount of chopping aparatei I have to clean up in one fell swoop). The second go was successful. I decided “who needs to strain all the nutritious goodness that is the vegetable pulp” and drank it like a smoothie, fiber train here I come! Yikes. Not good. If I every try to make dinner out of a lawn I assume this is what it tastes like. I choked it down and wasn’t ready to give up (mainly because I had a a HUGE amount of veggies and fruits left since I had planned for a “healthy” week)

The next morning I got my hands on some cheesecloth and did the same thing, with the addition of hand-wringing sweet delicious juice out. It worked beautifully, however the whole thing (getting everything out, chopping it up, putting it into the processor, winging it out small batch by small batch) took about 25  minutes, without clean up. I don’t know about you, but I’m waaay too lazy to start my mornings with that much work outside of the gym, so I’ve decided to kick back and hope the upcoming holidays yield a juicer (I have a bridal shower right after christmas, time to practice my “you shouldn’t have” face).

Juice1

 

One last thing to leave you with: I take fiber pills every morning and drink coffee religiously, so this juice added with my normal regimen made my digestive system something to be envied…or feared, I’m not sure yet.

How Much of a Blowhard am I: Is Ignorance Bliss?

29 Jul

You may remember about a month ago I had a guest post from my Deutsch Freund Oliver, AKA The Winegetter, and he went into detail about the lack of good bread here in the U.S.

Oliver and his lovely wife are currently traveling throughout Southeastern Asia (suck it, man) so in order to keep his blog up to date he has an awesome line up of guest bloggers updating posts while he’s gone. Sidenote: I’ve been watching his travels through what he’s posted online, and I can honestly say I’m IN RAGE with envy. He’s been traversing country after country, and the furthest I have traveled in that time is heading down to Indiana for a weekend. Ahhh….wanderlust….she is a fickle temptress. 

This was from a 2007 trip to Lithuania. Earlier that year we found out my father had surviving family members living there so naturally we had to go check it out. We were on our way to Israel to visit family after, and so we packed for the middle east. This was Eastern Europe, so naturally it was overcast, rainy, and much colder than we thought (think women in head wraps playing the violin around trash cans of fire....not really)

This was from a 2007 trip to Lithuania. Earlier that year we found out my father had surviving family members living there so naturally we had to go check it out. We were on our way to Israel to visit family after, and so we packed for the middle east. This was Eastern Europe, so naturally it was overcast, rainy, and much colder than we thought (think women in head wraps playing the violin around trash cans of fire….not really)

Anyhoo, I had my own opportunity to go on a rant for his blog so I decided to explore the topic of wine and beer “snobs” (read: me sometimes). Without further adu, I present…

Erica Vitkin: Is Ignorance Bliss?.

And while you’re there, take a look around. There are some great guest posts in this series, and all of Oliver’s original content is truly insightful and makes you thirsty for a glass (or bottle) of wine.

Sweet Potato Hash with Apple and Sage Sausage, Roasted Asparagus, and a Poached Egg

29 Mar

Dish

My parents came into town a few weekends ago to celebrate my birthday (hello last year of mid-twenties). How did we celebrate? By going to Detroit’s Eastern Market, of course. I like to think of it as the Brooklyn of Detroit (however don’t take my word on it, I am in no way a connoisseur of Detroit-ings, I’m just a fan).

While there I got special birthday $1 bundles of veggies (we got there pretty late in the day) such as asparagus, PURPLE cauliflower (which I’ll go into for another post), tomatoes, brussels sprouts, squash, and (non veggie) blueberries. I also got a nice package of Pork, Sage, and Apple sausages from Corridor Sausage Co. Holy Christ. Delicious. We all left Eastern Market that day full of sausage samples from various vendors, and the knowledge of what time to get there for the discounted merchandise. It was a birthday event not to be forgotten.

While I’ve been utilizing my veggies for most of the week, I had to make a decision: use the sausage, or pop into the freezer. I came across this recipe and was inspired:

{ Food52 – Merguez and Sweet Potato Hash }

I saved one sausage to utilize for this dish, and put the rest in the freezer. While I’m a big lover of the cured and spiced meats, I’ve realized that with good product, you don’t need to over power the dish with too much of a good thing (and the same goes for cheese). So I paired one sausage with one LARGE sweet potato and created a meal fit for a grad student and amateur home chef (i.e. John and I).

First thing’s first, let’s use this delicious $1 Asparagus and pop it in the oven while we prepare the hash in question

  • Preheat oven to 400F. Place asparagus on tinfoil-lined baking sheet, drizzle with olive oil and a sprinkle of salt.
  • Roast for 15 minutes (check them around 10 minutes, I like mine a little al dente). Take out and set aside.

Asparagus

While your apartment (or house, for those of you who are “real” adults) fills with the sweet smells of slowly caramelizing asparagus, let’s brown up that sausage.

SausageRaw

Which will yield us this

SausageCook

 

Yes, it doesn’t look like much, but trust me, it’s just the right amount. Now, potato time

SweetPotato

 

Give these Amber beauties a chop, and sauté them with some onions in the delicious sausage drippings.PotatoOnion

 

 

Let’s get a little crazy, let’s add spices! I choose a hodgepodge of cumin, fennel, and corriander.

Spices

 

Oh yeah, my coffee is going to taste savory this weekend! I didn’t add much though, I’d say 1.5 teaspoons of spice in total

SpiceAddition

 

Now here’s the tricky part (for those of you who are impatient like me). You want to get a nice browning on the potatoes, so you give it a stir, and let it sit, then give it another stir, and let it sit. All I want to to is keep stirring! You also have to be careful not to break up your now-soft potatoes while doing said stirring. But with the right touch, you’ll be in sweet potato-browning country. Once you’ve achieved this, stir back in the sausage until it’s all warmed through

Skillet

 

Do a quick Poached Egg, arrange the asparagus on the bottom, pile on the hash, and top with that ooey-gooey egg.

Dish

 

And now for some porn:

EggBreak

 

Sweet Potato and Sausage Hash

  • 1tsp oil
  • 1 Tasty Sausage, casing removed
  • 1 Large Sweet Potato, diced
  • 1 Medium/Large Sweet Onion, diced
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Coriander, ground
  • 1/2 tsp Fennel, ground

Heat cast iron skillet over medium hight heat. Add 1 tbs oil and brown your sausage (about 5 minutes)

Remove sausage with slotted spoon. Add sweet potato, onions, and spices to pan

Cook, stirring in frequently, until potato is soft and browned on the edges (about 15 minutes)

Add sausage back to pan, cook until heated through

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