01 March 2010


After seeing an article that referred to some actor's "weird, no-white food diet," I felt like I wanted to show some of the ways we've been trying to eliminate as much processing as possible in our diet, and focusing on whole food and grains, and combos of ingredients and cooking that help us better access nutrients. And my dear friend Dena and other friends exploring gluten-free diets got me thinking about how much we like beans and legumes. So here's a dinner and breakfast from a recent weekend:

Braised Lentils
I browned turkey bacon and turkey kielbasa in hot olive oil; and added cut celery, carrots, leeks, and red onion, and salt and pepper and cooked until softened; and stirred in garlic, bay leaves, sage, and thyme; and added sliced mustard and turnip greens and kale to wilt, and then lentils, chicken stock, red wine, and water to cover, and brought to a boil and simmered for about 30 minutes until lentils were tender. We had it over barley, followed by an arugula and spinach salad.

Whole-Wheat/Yoghurt Biscuits
I mixed 1 cup whole-wheat flour, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and salt and pepper in the food processor; thoroughly mixed in 2 tablespoons cut-up, cold butter, and mixed in 1/2 cup Greek yoghurt until the dough gathered together. I kneaded it briefly, and formed the dough into 4 1/2 thick circles and baked on parchment paper in a 450' oven for 10 minutes.

I didn't add cheese, shallots, or chives to the dough because I was using in breakfast sandwiches: I sliced the biscuits in half and melted muenster on them, and added spinach, caramelized onions, turkey bacon, and a fried egg to each.

Sweet Potato Croquettes
I mashed sweet potatoes boiled until tender with grated asiago, pinches of nutmeg and sage, salt and pepper, an egg, and enough whole-wheat flour to form croquettes; coated them with panko crumbs, and pan fried them in hot olive oil until browned.

I'm sure I'll have new recipe and menu ideas after finishing Michael Pollan's Food Rules; it's next up on my nightstand. In the meantime, any good-food-choice strategies you use? Or gluten-free ideas I can pass along to friends?


  1. This food tasted as good as it looks. I'm so appreciative of my boyfriend's endeavors.

  2. I'M so appreciative of your boyfriend's endeavors!

    I love this post. Especially the reference to the CRAZY WEIRD NO-WHITE FOOD diet! Imagine, not eating white food! Who can fathom it? So stupid.

    I *love* the braised lentils recipe. I am so gonna make that, but with French lentils. And not over barley for me -- I'll eat it as stew, and hubby will have it over quinoa.

    It has been a very interesting 2 weeks since learning that for my best health, I ought to cut out all grains and starchy foods entirely. Some creative cooking is happening over here, that's for sure! (For instance: on the menu tonight? "Mac" & cheese, made with slightly roasted cauliflower instead of pasta.)

    I look forward to more recipes from Chez Winston!

  3. Oh yeah can I put in a request for more bean recipes please?

    I just bought my very first-ever dried Great Northern Beans, and I am looking forward to soaking and cooking them to use in upcoming dinners!

  4. Totes! Recently made some split pea soup and some black beans, and laid in a supply of others. Can't wait to hear about yours!


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