Sorry for the lack of posts lately. So many of the Leets food has been previously cooked meals. I made Asian style short ribs ala this recipe. Using a 1/4 cup of each of the following agave, sesame oil, soy sauce and rice wine vinegar plus the usual ginger and garlic. Last 20 minutes I threw in some kale. The beef and kale were made for each other. They were a perfect taste compliment.
I also made my egg cups with a few variations to eat for the whole week. Whipped up the eggs (it gives the more bread-y texture), chopped sausage, chopped bacon, cooked and chopped kale, diced hot peppers. I make a ton of these and heat them up at school each day for breakfast. They are portable and easy to make. Just oil your muffin pan, toss in fillings, then pour in beaten eggs. Bake until done. Re-heat for 20 seconds on a microwave. This picture is proof that tasty doesn’t equal pretty.
I promise soon I will have something more inspiring to cook. I have been very busy lately with work and activities, that I’ve not been very creative. Dinner has just been sauce packets on meat and a salad. Something of that quality is not worth posting to a blog.
This weekend we ran a mud race. We were dressed as southern zombies. So, in lieu of a great new recipe I give you zombies.
May 2nd, 2011 at 10:39 pm
Ahhhhhhhhhhhhhhhh iffen you come out here you gonna eat my neighbors? (nice look!) and those breakfast treats look delicious
May 3rd, 2011 at 3:24 pm
how long did you cook the ribs before you added the Kale? and just a crock pot or simmer pot on stove? or Oven ?
thanks
May 4th, 2011 at 3:14 am
about 6 hours. really you want them to fall off the bone because they are a little more tough than regular ribs. stove, oven or crock pot is just fine.