Teczcape-An Escape to Food

At almost the same time August last year, there was a variety of tomato plants and vegetables e.g. kale and Swiss chard growing in our backyard. After a year, some minor changes have taken place and this is the current garden update.

Due to the lack of full sun for long duration especially at the raised bed location, we have cut down on the growing of leafy green vegetables this year, and shifted our growing efforts to container gardening: fruits such as blueberries and pomegranates, vegetable/fruits e.g. watercress, different types of chili, and herbs such as basil, rosemary and thyme.

Herbs - basil, rosemary, thyme

These basil, rosemary, thyme are not grown from seeds, but bought as potted herbs from the nursery. They have survived and flourished. Herbs such as basil and rosemary have also been propagated successfully via stem cuttings.

For all of our chili plants, we have caged them as what you would do to a tomato plant, and have netted around the cage to prevent birds from eating the chili. The use of a reflective pinwheel also works to minimize pests and to prevent birds from eating the chili.

Thai Dragon Chili - bought as a plant from the nursery without fruits. It is now fruiting nicely and some chili have turned red with time.

Dragon Chili

I look for simple (really simple) ideas when I go "blog-visiting". The Spanish -Style Baked Shrimps was one such example. Minimal is the key. Basic (minimal) ingredients, minimal prep. and minimal supervision during cooking. Plus, that "it-looks-darn-delicious-and-I-know-it-is" appeal. Also Steamed Singua - my vegetarian adaptation of another meat dish; and learning easy new techniques such as pulverizing the winter melon. Thanks, my blogger friends out there.


Often, these simple ideas serve as reminders too. When I saw this Rosemary Thyme Garlic Roast Chicken at Pig Pigs Corner, it kinda reminded me to make roast chicken...again. I have made roast chicken before, but not this way, not with this combination of herbs and aromatics.


So I got myself some organic chicken drumsticks, make a few slits on the thickest part of the chicken, prepare the dressing of herbs, aromatics, olive oil and honey. As I have a few varieties of honey at home - it's drizzle of clover honey with some Organic Wild Forest Raw Honey  - playing with the depth of sweetness in the savory of the roast chicken.


How many chicken drumsticks (of such size) can you eat as a serving? 


I can definitely do more than one. :D

Tag: roast chicken, herbs

Tomatoes two-way ...or more appropriately, tomatoes - cooked two ways.

First, a Raw Tomato Salad - dressed in a little sesame oil, brown sugar, soy sauce and cilantro


Refreshing with raw ripe tomatoes - so rich in Vitamin C! Raw = more Vitamin C!

But the phytonutrients (lycopene) in tomatoes become more concentrated when they are cooked (with a little oil and heat) into a sauce or paste; and become more bio-available when eaten with a little oil.


So here's another easy Roasted Rosemary Tomatoes - cherry tomatoes, rosemary, ground black pepper and pinch of sea salt. Roast at ~350F for about 10 minutes till tomatoes softened, sweetness accentuated!

I don't eat potatoes very often since I'm more a "rice" person. The only time potatoes get sneaked into my food is when I have chicken curry. Sometimes...just sometimes, potatoes can be alluring, especially when it is "Western menu" for dinner. Baked/roasted fish with vegetables and roasted warm potato salad. This meal is complete.

With this, I'm geared up for the potato challenge hosted by Tinned Tomatoes for this round's No Croutons Required.


Rosemary Roasted Potato Salad
Ingredients: potatoes, boiled (70-80% cooked), drained, cubed; salt and freshly ground black pepper, dried rosemary herbs, butter, thinly sliced shallots

Directions:
1. Butter the pan and fry the shallots till slightly caramelized
2. Rub some butter on baking foil, place the cubed potatoes on the foil, seasoned with salt and black pepper and rosemary. Place the caramelized shallots on top of potatoes. Mix thoroughly to ensure the potatoes are well-seasoned/"coated"
3. Wrap the potatoes and roast them in a pre-heated oven (to finish cooking) at ~180degC for about ~10mins



Enjoy.

Tag: potatoes, roasted potatoes, rosemary