It's interesting and strange how humans react to situations in their lives. Some run to the freezer and straight into the throws of Hagen-Das ice cream where a lifetime of woe will sit heavily on the hips. Others crawl into bed and stay there draped in covers until the day when boredom overtakes them, only then to jump up to meet the new day. Goths usually prefer to "experience" tragedy in all its glory.
When I was in college, I went through a traumatic marital breakup. It was one of those scary times when one needs to draw inward to find an altered strength. After about three hazy days, I realized that I had not eaten anything. My first thought was… ready for this? Porridge. That's right, the boiled variety.
I went to the market and bought long cooking Oats, Cream of Rice, and some other something that I never could eat nor remember the name though it was like Grits - yet another taste I have not acquired. Breakfast, lunch, and dinner were, as I called it, "Time for gruel." I basically took myself out of this time and lived in another. No heat; only candlelight and cold water. Porridge and poetry were my sustenance. How melodramatic!
Yet, it was an authentic experience. By drawing away from the frenzy of electronics and machinery, and subsisting on the barest of resources, I could actually feel the ache in my cells. Only then did that quiet voice emerge. It was that voice that heals, that causes the mind to overcome the mediocre sideways movement of atoms, and creates pathways to living better. In austerity, I found calm.
Goths tend to find these unique visions by experiencing agony. Though many find a need to manufacture pain, I find there are plenty of sorrowful experiences if one waits long enough. The question is: how well do you fall in order to rise again?
Copyright © 2006 The Gothic Gourmet
Tuesday, April 11, 2006
SIMPLE SURPRISE AT MEXICAN RESTAURANT
I have for many years been going to El Indio Mexican Restaurant to enjoy the cuisine prepared by my good friend Sylvia Leal Malone and her family. And while the food is excellent on every given day, there finally came a day, on Tuesday, April 5, 2006 when I ventured to try something new and WOW, it really knocked my socks off!
The key to it is in its utter simplicity: a Veggie Quesadilla served with rice, black beans, Guacamole, and freshly made salsa. Seeing it on the menu, I was sure that there would be little excitement in the dish but I had given up meat for Lent and was looking for an alternative to Chicken Enchiladas. Let me tell you, it was so delicious that I was determined to write about it before I took my second bite.
Here's the basic recipe:
In Olive Oil, sauté Onions until translucent, add Spinach.
When spinach is wilted, add Mushrooms, diced Zucchini, and Cilantro.
Finally, add diced and drained Tomatoes. Sauté for a couple of more minutes.
Remove from heat.
Lay out two flour tortillas (alternately, one may use pitas or other flat breads). Top one with grated Cheese (Queso), then vegetable mixture. Top with more cheese and place second tortilla on top.
Place in a hot oven for approximately five minutes.
Tortillas will crisp slightly, cheese will be melted, and veggies will be rich and hearty.
When I talked to Sylvia, I asked her how she came up with this dish since Quesadilla is a cheese dish. "Because I wanted to find a way to use my favorite vegetables in a clean, simple dish." I couldn't have said it any better than this.
Here is the address in case you visit Monterey, California.
El Indio Mexican Restaurant
1290 Del Monte Center
Monterey, CA 93940
Copyright © 2006 The Gothic Gourmet
The key to it is in its utter simplicity: a Veggie Quesadilla served with rice, black beans, Guacamole, and freshly made salsa. Seeing it on the menu, I was sure that there would be little excitement in the dish but I had given up meat for Lent and was looking for an alternative to Chicken Enchiladas. Let me tell you, it was so delicious that I was determined to write about it before I took my second bite.
Here's the basic recipe:
In Olive Oil, sauté Onions until translucent, add Spinach.
When spinach is wilted, add Mushrooms, diced Zucchini, and Cilantro.
Finally, add diced and drained Tomatoes. Sauté for a couple of more minutes.
Remove from heat.
Lay out two flour tortillas (alternately, one may use pitas or other flat breads). Top one with grated Cheese (Queso), then vegetable mixture. Top with more cheese and place second tortilla on top.
Place in a hot oven for approximately five minutes.
Tortillas will crisp slightly, cheese will be melted, and veggies will be rich and hearty.
When I talked to Sylvia, I asked her how she came up with this dish since Quesadilla is a cheese dish. "Because I wanted to find a way to use my favorite vegetables in a clean, simple dish." I couldn't have said it any better than this.
Here is the address in case you visit Monterey, California.
El Indio Mexican Restaurant
1290 Del Monte Center
Monterey, CA 93940
Copyright © 2006 The Gothic Gourmet
ITS NOT PASTA, BUT MAN IS IT GOOD!
I love pasta. That could be the end of this article because that's how much I love pasta.
Pasta is one of those foods that is laden with calories and is very filling, so I've decided to cut back on eating it. I know, I can't believe it either. (pout) Now what do I do when I'm craving Italian Pasta but don't I want all the calories?
If youre like me, you'll absolutely love this pasta alternative that my mother prepared for me. I can't live without it! She found it on the website for Mann Packing, one of Salinas Valleys premiere growers.
Cut broccoli stalks into 4 cups of Julienne strips or approximately one bag of Broccoli ColeSlaw found in the bagged salad section of your local grocery store.
Add two tablespoons of olive oil (or cooking spray) to a large sauté pan.
Add broccoli to the sauté pan and saute' over medium heat.
Add 1/2 teaspoon of garlic salt, two chopped garlic cloves, 1/2 teaspoon of Italian Seasoning (such as Oregano), 1/4 teaspoon of Allspice to the broccoli.
Sauté broccoli until tender about 5 to 7 minutes. Remove from heat.
Plate sautéed broccoli on serving platter and top with your favorite Italian sauce (if you like meat sauce try it with lean ground turkey).
Top with cheese (or NOT if you're Vegan)!
Julienne Broccoli resembles spinach pasta with a big difference in calories. Six ounces of cooked pasta has about 630 calories where six ounces of cooked Broccoli has only 50 calories! And though it is so good you won't have any left over, the saute'ed broccoli is exceptional in omelets.
Copyright © 2006 The Gothic Gourmet
WATERMELON AND GINGER SHARBAT - Great for Hang-Overs
There, there! Did you drink too much and need a little something for the tummy? Try this refreshing cooler. The watermelon eases dehydration and the pured ginger is calming for upset stomachs. I found this and many more refreshing drinks in the book, "Smooties and Other Blended Drinks".
WATERMELON AND GINGER SHARBAT
Indian and Moroccan sharbats are distantly related to the sherbets which are familiar to Westerners. They were introduced by the Moghul emperors who invaded India over the North West Frontier in the 16th century. If you have a juice extractor, use it to make watermelon juice though I must admit I prefer the thicker consistency produced by a food processor. You can buy ginger pure in supermarkets, but if you can't find it, just peel fresh ginger root and pure in a food processor with a little water of lemon juice, then freeze in small quantities for future use.
1 small, ripe watermelon, chilled
2 tablespoons ginger pure (or more to taste)
water (see method)
sugar, to taste
crushed ice, to serve
Cut the watermelon in wedges, remove and discard the rind and seeds. Blend the flesh in a food processor with the ginger. Add water if the mixture is too thick. Taste and add sugar if needed. Serve over crushed ice. SERVES 2-4
Smoothies and Other Blended Drinks, By Elsa Petersen-Schepelern, Time-Life Books, 1997
Beverly - The Gothic Gourmet
Copyright © 2006 The Gothic Gourmet
WATERMELON AND GINGER SHARBAT
Indian and Moroccan sharbats are distantly related to the sherbets which are familiar to Westerners. They were introduced by the Moghul emperors who invaded India over the North West Frontier in the 16th century. If you have a juice extractor, use it to make watermelon juice though I must admit I prefer the thicker consistency produced by a food processor. You can buy ginger pure in supermarkets, but if you can't find it, just peel fresh ginger root and pure in a food processor with a little water of lemon juice, then freeze in small quantities for future use.
1 small, ripe watermelon, chilled
2 tablespoons ginger pure (or more to taste)
water (see method)
sugar, to taste
crushed ice, to serve
Cut the watermelon in wedges, remove and discard the rind and seeds. Blend the flesh in a food processor with the ginger. Add water if the mixture is too thick. Taste and add sugar if needed. Serve over crushed ice. SERVES 2-4
Smoothies and Other Blended Drinks, By Elsa Petersen-Schepelern, Time-Life Books, 1997
Beverly - The Gothic Gourmet
Copyright © 2006 The Gothic Gourmet
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