This photo, taken with my mobile phone, shows the beef patty and the
sauteed zucchinis, scallions, green beans and dried herbs – including Fenugreek leaves;
tossed with grated Manchego raw milk 12-month cheese,
homemade candied orange peel, fresh parsley and thyme;
topped with toasted Thai Young Coconut meat.
I swear, some of the best meals – ever – come from what is found in the fridge, freezer and pantry. Stacey and I were verrry pleased with our lunch today.
Here’s how we built the best lunch, ever:
Stacey came over at 12:30 today and brought green beans and grass-fed beef (she sells the beef at the Sunnyvale Farmers Market). I looked in the fridge and in the fruit/veggie bowl and pulled out the veggies that appealed to me…. zucchinis, parsley and scallions. We looked at what we had and thought best to cook the beef separate – so, beef patties it is. Then, we looked at the veggies. The green beans were a bit ‘over ready’ (they were dried out a bit and had just a smidge of brown spots), so, I knew we had to soak’m in salt water to revive them. From there we decided to saute them along with the zuccs and scallions.
Being we were going green with the veggies – a green dried herb mixture (that a friend brought home from Vancouver) came to mind: Fenugreek leaves, parsley, cilantro and tarragon. YES! this mixture has Fenugreek leaves. Many of you will know this flavor from a variety of Indian dishes. In this mixture the tarragon and fenugreek leaves stand out above the parsley and cilantro. Fenugreek leaves taste a bit sweet, a bit bitter and a bit like celery (so they say on various websites). If anyone knows the name of this mixture please write to me b/c I cannot recall the name, nor find it online.
… you can buy dried fenugreek leaves at Indian markets, they are called: Kasoori Methi
- 3 zucchinis, chopped into bite-size pieces
- 2 handfuls of green beans, soaked, then sliced to 1-inch pieces
- 3 scallions, slice the greens to 1-inch length and slice the stems into thin rounds
- 1 tbls dried Indian herb mixture (of fenugreek leaves, cilantro, parsley and tarragon)
- fresh parsley leaves, from 10 stems
- 1 tbls fresh thyme, stems removed
- 1 tbls candied orange peel (see separate blog entry for recipe)
- Toasted Thai Young coconut meat
- Sheep cheese, grated
- 1 tbls Coconut oil
A housemate had opened a Thai Young Coconut and used just the water, so, the cut coconut was there, in the fridge, waiting to be used. I really really enjoy toasted coconut, and Stacey’s reaction to my suggestion was “mmmmm, yes!”
- I spooned out the meat and Stacey cleaned and cut it into strips. Then put the strips on a small sheet pan and put it in the toaster oven, on broil for 10 minutes, then I flipped the strips and broiled’m for another 10 minutes.
- While the coconut meat was toasting we picked through the green beans and placed’m in a medium-size bowl and filled it with filtered water to cover the beans, added a teaspoon of salt, stirred it and set it aside.
- Then I washed and chopped the zuccs, sliced the scallions and put these in a medium-size bowl.
- While I chopped the veggies, Stacey made the beef patties, placed them in a saute pan and set it aside.
- Stacey grated the cheese into a 3rd small bowl, while I cut the parsley – I used a scissor and snipped the leaves away from the stems – right into this same small bowl.
- Then we both de-stemmed the thyme and put’m in with the cheese and parsley. Then I added the orange peel. And set this mixture aside.
- I trimmed the ends of the green beans and sliced them at a diagonal about one inch in length and put them in the bowl with the zuccs and scallions.
- Then I moved from the cutting board to the stove, melted the coconut oil in a saute pan and when the oil was melted and the pan hot I added the zuccs, gr beans and scallions.
- I quickly stirred and tossed the veggies so that they were well coated with the oil. Then I stopped stirring to allow the underside of the veggies to get warmed from the heated pan/oil. About 4 minutes later, I flipped them and added the dried herbs and let them sit for 4 minutes. Then, I flipped and stirred the mixture every few minutes and cooked them for a total of 15 minutes, until they were tender, but not over cooked.
- After 5 minutes or so, Stacey turned on the heat for the burgers. Her educated guess – based on the thickness of the burgers – was that they would take just 10 minutes to cook, 5 minutes on each side. They were perfect for us, with a raw, well – very slightly cooked – pink center.
- Just before the burgers were done I chopped the toasted coconut strips into small pieces, they had cooled enough to handle.
- Then I transferred the cooked veggies from the pan back into the same bowl that I had used for the raw chopped veggies. Then I added the cheese mixture and tossed the veggies well.
- I spooned the mixture onto our plates and topped it off with the toasted coconut meat.
- Stacey slid the burgers onto each plate and we sat down to a very exotic tasting lunch. One of our best meals, ever.