I have a lot of recipes to share..but I have a lot of other stuff to share too. What first?

So..I looked at my lunch today and wondered if it would be thought of as very weird. Most of the people in my life would think so. It sucks because it makes me isolate a lot because I just can't edit my creativity anymore. So I tried to make banik bread again, and this time it was so flippin delish I had to open a good bottle of wine. (Ha that's the excuse today).

So I snipped off the biggest leaves off my sage plant and laid them in  frying pan with olive oil and let them fry..while my dough was rising. I heard somewhere that if you fry sage leaves you give the oil the flavour. I ate them after also...yum.

I'm not one for measuring. The dough was..a cup or so of spelt flour, 1 tsp yeast, 1 tsp olive oil, 1 tbsp cornstarch, chopped rosemary, chives and enough water to make a good dough. Cover with a towel and let rise for an hour. Make flat patties and fry in oil. OMG so good!

The tomatoes from my little garden are unusual this year. Some are sweet and lovely and some are small and dry. I put 3 large and 20 cherry in a pot with a chopped onion and 2 cloves garlic, salt and pepper and a big squirt olive oil to simmer for half an hour. Oh plus half a cup of water. On it's own this was awesome but I added leftover mussels in white wine to it. Holy moly. 

You could easily replace this with any kind of fish or fowl or tofu.
In a big fry pan or wok add 1 cup water, 1 cup white wine, 3 cloves garlic, 1 tsp red pepper opt, tbsp coconut oil, tsp sesame oil, pinch fennel. Let simmer 10 minutes. Add your protein, cover and simmer 10 more minutes.

Any combo or single of Brown, Red & Wild Rice -quinoa works too (4 people - 1.5 cups)
 - boil with 1 tsp toasted sesame oil (follow instructions on package...double water and 20-35 minutes usually)

In big pan brown well washed finely diced leeks in a few spoonsful of coconut oil 
- a bunch of 2 or 3 - keep as much green as you prefer

Let your boiled grain rest with lid on, off heat - minimum 20 minutes

Add rice into leeks, add also half a cup seeds (roasted pumpkin is my fave) also a good sprinkle of sesame seeds. If you have some roasted garlic add a good squeeze here.

Liberally squeeze BRAGG liquid amino to your taste. I like hot sauce also. If you want to get crazy..lol a big squeeze of lemon or lime is sublime!!!

TO THIS YOU CAN ADD:

A handful of sauteed mushrooms and/or onions or

A cup of beans - edamame is delish or

Half a cup olives or

As much steamed greens as you prefer - half a package of Rapini is nice or

A cup of diced celery or

Half a cup chopped tomatoes

While I say OR - you can do more than one but I have tried more than 4 ingredients and it is not good at all. 

I have a jar of equal amounts of fennel, cumin and coriander which I buy whole and grind together. I put tons of it in the rice before cooking. DIVINE!!

I've noticed that many instructions call for double water...same way you cook rice. If you use a little less water, the results are way better, nice and fluffy! So like 1:1.75 or 1:1.65. When you are filling your second cup or container with liquid leave a bit off the top. :)

1 cup lima beans (can substitute any, chick peas, romano, kidney, black)

1 cup edamame (can substitute peas)

In a very big pan saute in olive oil 1 large onion and half of a whole bunch of celery - diced

Add as much chopped garlic as you like - 2 or 3 cloves is nice

Add a whole can of sliced black olives - optional

Salt, pepper, bragg, cumin, oregano to taste

You can stop here or add diced raw spinach or arugula or kale etc.

A sprinkle of either roasted sunflower seeds, walnuts or pine nuts and I am in heaven 

and squeeze of lemon to finish