“Real food doesn’t have ingredients, real food is ingredients.”
A Vegetarian Side Dish Hearty Enough to be a Main!
I’ve been reading a lot about politics lately, as I’m sure we all have given recent events. It’s something that has most everyone (certainly that I know) speaking about causes and where our efforts should lie. I saw one particularly interesting post about organizations in the US that need our support now more than ever.
I’m not a political person by any stretch of the imagination, but I do believe in paying attention to where problems lie and how we can try to help resolve them, to discuss what we DO know and how to help improve the world, even if it’s just our own little corner. It’s different for everyone and I believe that as with writing, we should immerse ourselves in what we know.
Do not, I repeat, DO NOT ask me about how our deficit might be alleviated nor my views on foreign policy. You will be rewarded with a gormless expression (not my best look to be sure) and a less than elegant attempt to switch the topic to, oh I don’t know, the latest Giller Prize winner, what Michael Pollan is up to or perhaps the work of Thich Nhat Hahn and the benefits of meditation for children.
I have neither interest in, nor knowledge of politics (like no kidding almost not at all) and so won’t involve myself for improvement in that arena. I do however know about food, (and this is where I can get a little rant-y) and I know that we have allowed fast food and prepared food to become the norm. I believe it to be a problem and so I do what I can to try to educate (read:natter at you incessantly) in hopes of change.
I want to help as many people as I can to understand how truly simple preparing and eating real food is. I want to help families see that teaching your children how cooking and eating real food will taste even better than anything that comes out of a package. Cooking together as a family is something that children will look forward to every day (I promise you this!) and will come away with not just a NECESSARY life skill but also the joy of spending quality time which they will then pass along to their own children.
I’m not talking about only ever eating organic or sustainable food, I’m talking about just real food. I mean sure, organic and sustainable foods are important and obviously encouraged when and where possible but let’s be realistic, they are not always 1, attainable, or 2, affordable. Let’s just start by choosing real whole foods. You can progress from there as you see fit.
Okay, rant over.
I’m adding a new feature to the weekly posts here on Be Still & Eat of menu suggestions and wine pairings. This weeks wine recommendation comes from my brother who is well known for his exquisite and discerning taste in wines among other things! I should also point out that he is NOT a fan of social media and as such I won’t be splashing his name all around the internet… just my big bro’… This week he made his recommendation and I selected a Canadian wine (‘cuz that’s how I roll!) but your fave in this category will work too!
Suggested menu pairing: Yogurt Marinaded Grilled Chicken
Suggested Wine Pairing: “You want something that will stand up to the mustard and complement the roast potatoes. Chardonnay. Chicken goes with a lot of wines, but the yoghurt will give it a sharpness that will be complemented best, in my view with an oaked Chardonnay. The vanilla will provide a nice roundness and contrast to the mustard and yoghurt”. Featherstone Oaked Chardonnay
Enjoy & Namaste!
- 20-30 small or 4-5 medium sized potatoes, clean and cut into bite size pieces
- Olive oil to coat potatoes
- 1 cup cooked lentils
- 1 bunch fresh spinach or two BIG handfuls baby spinach, cleaned and rough chopped
- 4-5 sprigs fresh dill or 2 tsp dried dill, cleaned and rough chopped,
- 3 TBSP good quality extra virgin olive oil
- 1 heapingTBSP dijon mustard (a nice hearty grainy mustard would also be very nice and completely appropriate)
- 1-2 TBSP red wine vinegar (more or less to taste)
- Preheat oven to 425°
- Toss the potatoes and olive oil in an oven proof dish, season delicately with S&P
- Shifting them around occasionally, roast the potatoes until crispy and golden, about 20-30 mins.
- Combine extra virgin olive oil, mustard, red wine vinegar and most of the dill (reserving some to garnish)
- In a large bowl combine roasted potatoes, lentils and spinach. Toss gently until spinach begins to wilt from the heat of the warm potatoes.
- Dress and adjust seasoning as necessary.
- Garnish with extra dill.