Crackers with Goat, Gruyere and Cilantro-lime Dressing

IMG_9374-001For my birthday my mom roasted two whole goat legs. I’ve been living off the left over meat for the last few days, enjoying it with my eggs in the morning, baked in the cast iron with cheese and bread for lunch, in goat enchiladas and as a quick snack. The legs are currently simmering on the stove in water with carrots, onion, celery, salt and pepper, on their way to becoming a rich stock for future soups. These crackers are a quick snack. My roommate made the cilantro-lime dressing, and it’s good on everything, especially these crackers as it adds a bit of tanginess to the uber-rich goat meat.

Crackers with Goat, Gruyere and Cilantro-lime Dressing

Crackers, I used Ak Mak
Goat meat, sliced
Gruyere
Cilantro-lime dressing (recipe below)
Cilantro garnish
Olive oil
Salt & pepper

Cook, or warm up, the meat in a skillet over high heat. Place the meat on the crackers, spread the cheese out over the meat and then drizzle the dressing on top followed by some pieces of cilantro. Season with salt & pepper.

Wallis’ Cilantro-lime Dressing

1/4 cup olive oil
Juice from 3 whole limes
1 tbsp balsamic, or apple cider vinegar
1 bunch of cilantro
t tsp salt

Puree in a blender or food processor until smooth. Enjoy on salads, meat, crackers and other snacks.

Lentil and Split Pea Quesadillas with Gruyere, Comté and Sauteed Kale

IMG_8133

I lose track of what is in my cupboards several times every year. So I didn’t buy groceries for a little while and decided to see what I had and wasn’t using. Millet, quinoa, amaranth, sprouting seeds, bee pollen, various types of beans, soup mixes, lentils and wheat berries and the list goes on. I have a wide variety of interesting and obscure ingredients to play with but I’ve been hooked on the first one I made from the pantry. I like having survival food on hand for when I have limited time or money. Some of the best survival food is Bob’s Red Mill soup mix with green and yellow split peas, barley, lentils and vegetable pasta. I ate it as a soup the first night cooked just in chicken broth and then I started incorporating it into other dishes. The lentil-split pea quesadilla with gruyere and comté topped with sautéed kale and lemon juice is my favorite use for the soup mix so far.

Lentil and Split Pea Quesadilla with Gruyere, Comté and Sauteed Kale

1 cup Bob’s Red Mill Vegi Soup
2 cups water
2 cups vegetable broth
2 sprouted corn tortillas
Sliced Gruyere and Comté
Handful of kale
Lemon juice
Sea salt & pepper
Olive oil

Method:

Simmer 1 part soup with the 4 parts of water/vegetable broth for about an hour, until tender.

Heat a cast iron pan on medium high heat, add a tablespoon or so of olive oil, and place the tortillas in the pan. Top them with a few spoonfuls of the lentils and several slices of cheese. Top with the other tortilla, cook for several minutes on each side (until cheese is melted, tacos are crispy).

Remove the tortilla from the pan, and add the kale to the hot skillet. Squeeze the juice from half a lemon onto the kale, cover, and sauté until the kale is soft and a bit crispy (about 5 minutes). Top the tortilla with the kale and season with salt & pepper. This is a really simple meal, but don’t forget the lemon juice, it is essential. And definitely serve these with spicy chutney and Greek yogurt if you have it on hand.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

This dish was inspired by one of my best friends who makes huevos rancheros in tortillas fitted into a muffin cup. The result is a delicious and beautiful little huevos ranchero package filled with egg, black beans, and cheese topped with fresh herbs, avocado, and salsa. These are a little bit different, but basically follow the same idea with a few different ingredients. I didn’t have any fresh herbs on hand, but I would definitely add cilantro or basil and some chives to this dish as a finishing touch.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

1 sprouted corn tortilla
1 small eggplant
1 small zucchini
½ red onion
1 clove garlic
Handful of chopped kale and spinach
A few stems of broccoli
Lemon
Sea salt
Olive oil
1 egg
Gruyere
Parmesan
Several cherry tomatoes
Avocado
Crème fraiche or Greek yogurt

Method:

Turn the oven onto broil. Chop the eggplant, zucchini, and red onion. Sauté in a skillet on medium high heat for several minutes, until slightly soft and browned. Add the garlic, kale and spinach. Drizzle olive oil over the greens, and add salt and a squeeze of lemon juice. Cover the pan for a few minutes and let everything cook and brown, mixing occasionally.

When the greens are wilted and the other vegetables are nicely browned, remove the mixture and place in a bowl. Add a little more oil to the skillet. Warm the tortilla so it becomes pliable. Mold the tortilla into a ramekin or muffin cup and scoop some of the vegetable mixture into the center.

Crack an egg on top of the vegetable mix, place halved tomatoes and cheese on the egg and broil until the egg is cooked to your preference (I have a weak broiler, but I like my eggs runny, so I let them broil for about 5 minutes). Top with chunks of avocado, crème fraiche or Greek yogurt, and good salsa if you have it on hand.