My friend Fran Costigan is in town for a cooking demonstration tomorrow and I was lucky to meet her today for lunch. I wish that I could attend her demonstration tomorrow but hope that we can have her back for an event in the future.
For dinner tonight, I decided to make a waterless dish. Here is what I did.
- 1/8 cup leek, carefully cleaned, and then cut into 1/2″ squares (alternate: 1/8 cup onion cut into 3/8″ cubes)
- Medium sweet potato cut into 3/8″ cubes
- 3/4 cup frozen shelled edamame
- 1/2 cup (compressed) kale, roughly hand torn into approx. 1″ squares (stems composted)
- 2t lime or lemon juice
- 1/4 t turmeric
- 1/4 t salt
- I put, in this order, the leek, sweet potato, edamame, and kale into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
- When I was ready to serve, I mixed in the lime juice, turmeric, and salt.
I also made a guacamole and tomato salad with oregano, salt, pepper, Ume plum vinegar, and lime juice.
Ideas for the future
Labels: Gluten Free, Kale, No Added Fat, Saladmaster, Sweet Potato