For dinner tonight, I made Shepherd’s Pie with Lamb from the Cleanse Sample Meal Plan. However, I made a couple of substitutions to better utilize my leftovers from Christmas. Instead of making the roasted cauliflower top layer, I used leftover mashed potatoes. For the meat filling I substituted goose stock for the chicken stock. The addition of potatoes kept it from being a truly Clean meal. However, it was still pretty darn good and was a great way to use up leftover mashed potatoes. Unfortunately I forgot to take a picture until I dished it out. It looks much nicer coming out of the oven.
Around March of this year, Jenn was watching Dr. Oz and heard about a new cleanse called Clean by Dr. Junger. She was very excited about it and wanted to give it a try. She told me about how this program could clean your body of toxins and reset your system. I was interested to learn more so I ordered the book. We stuck to the program pretty faithfully for three weeks. I really felt healthier and lighter and while doing Clean. Doing Clean got us both in the habit of eating more fruits and veggies and less meat. We also have been drinking shakes for breakfast almost every morning since. However, some of our unhealthy habits (Flamin’ Hot Cheetos with Limon) have made their way back into our diets.
A week or so ago, we decided to give Clean another try. While the book contained a lot of great information and laid out the founding principles and benefits, the recipes were lacking. So I went to the internet to find more recipes. I searched the web and found a website which featured a wide-range of recipes. We’re not going to do it religiously, but we are going to eat Clean on a more regular basis. As part of that journey, I plan to make all of the recipes in the Cleanse Sample Meal Plan. For breakfast this morning I made the Keepin’ It Smooth smoothie on page 21 which features avocado, peaches, and raspberries. It’s not my favorite smoothie ever. The flavor of the fruit doesn’t really shine through. However, it’s decent and packs a nutritional punch. Raspberries are my favorite fruit, so I made sure to throw a few extra on top for good measure.
I roasted my first goose for Christmas this year. Since there are only two of us, I had quite a bit of leftover goose. For lunch today I made Harissa T. Goose with Crispy Goose Skin. Here’s my recipe:
Harissa T. Goose
- 1 T. soy sauce
- 1 T. harissa
- 1 T. peanut oil
- 12 oz. cooked goose, cut into bite-size pieces
- 2 handfuls spinach
- 1 T. water
- 1 T. sesame seeds
- 1 T. crispy goose skin, crumbled
Whisk the soy sauce, harissa, and peanut oil together in a small bowl. Heat in a skillet over medium heat. Add the goose and stir to coat. Add the spinach and water. Cover and steam for five minutes. Remove the cover and add the sesame seeds. Stir until the spinach is wilted and the ingredients are evenly distributed, about one minute. Sprinkle the crumbled goose skin on top and serve.
Crispy Goose Skin
- Goose skin from roasted goose
- 1-2 t. goose fat
- Chile powder
Cut the goose skin into 1 in. strips. Heat the oil in a small skillet over medium heat. Add the goose skin and cook until golden and crispy, 2-3 minutes per side. Place the goose skin on a plate covered with paper towels to drain. Season with chile powder and salt to taste. Enjoy!
Today Jenn and I went to the farmers market at the Ferry Building in San Francisco. I had never been but had heard good things about it. Soon after we got there, I headed over to one of the stands … Continue reading
Over the last few years, my obsession of all things food has been growing exponentially. It started slowly back in middle school, when I realized that if I wanted to eat something other than my dad’s standard fare (tacos, chili, chopped salad, and….there must have been some others…), I would have to cook it myself. So I began offering to cook once a week or so, often to my parent’s chagrin.
In college I began to explore other cuisines, and for a brief time my friends and I started an international food night where we would try a new cuisine every month.
After college I moved to North Pole, AK and was determined to try every restaurant in the North Pole/Fairbanks area before I left. My girlfriend (now wife) was a good sport about it though she occasionally tired of me saying, “Let’s try something new.” To which she’d respond, “We always try some place new.”
We moved to Las Vegas a couple of years later, and I started cooking more often, rarely cooking the same dish twice. I loved cooking new recipes, because it was the perfect opportunity to try new foods. I started to get increasingly interested in cooking and took a few cooking classes for the home cook at Creative Cooking School in Vegas. After several of these classes, I realized I wanted a deeper knowledge and understanding of cooking, more than what was offered in these four hour workshops.
I found out that the local community college had a culinary program and offered weekend classes. I enrolled in Culinary 101 and spent every Saturday in class. I loved it! After that first semester, my work schedule/travel no longer meshed with the classes they offered, so I was relegated to reading cookbooks and watching cooking shows to obtain the knowledge I craved.
We moved to the Bay Area about a year ago. My job no longer requires frequent travel so I have been looking for culinary classes out here. So far none of the culinary schools I have found out here offer night or weekend classes. However, that has not dampened my passion. I find myself spending my free time reading cookbooks, cooking, watching cooking shows, frequenting farmers markets, planning which restaurant try, and all around obsessing with food. In fact, for the past month or so, I have been waking up early so I have time to cook before work. When I get home from work I start cooking again. After I eat, I read one of my cookbooks.
Right now I’m reading Heston Blumenthal’s The Fat Duck Cookbook. As soon as it came in the mail, I knew this was going to be an amazing book. So much so that as soon as I opened it up, I hugged it to my chest and told my wife, Jennifer, “This book is going to change my life.” So, yeah, Eat Breathe Cook. That about sums up my life.