Tag Archives: Spices

Wondering where ZestyBeanDog has been??? I was too… so here’s the answer!

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From Ovaries, Ostrich Eggs, and Pickled Quail Eggs to

Absinthe, Oysters, and … Working out A LOT

I’m not going to lie, I’ve been a huge slacker when it comes to the ZBD Blog… I can honestly say this is the only place I have been slacking! I’ve been busy, really busy in fact… Eating, drinking (not just fancy martini’s and beer but also a ton of hibiscus tea and H2O), cooking, butchering, cleaning, playing, working out/yoga and oh yeah… working a $!#@ LOAD! I also had surgery to remove and ovarian cyst (all is well now)! I decided that I wanted to take a break from recipes since I’ve been religiously blogging for a year on recipes and the occasional restaurant review and show you a quick snippet of me and what my life consists of before I get back into the recipe writing… Some days are more interesting than others but over all Evan and I like to keep things pretty fun! Cheers!

In no real particular order here are some snippets of what I’ve been up to!

Evan’s 27th Birthday we had a surprise party for him, one of his gifts was an ostrich egg… Thanks Kyle Bass 🙂

Snagged these pickled quail eggs on the way back from the beach… they are good, great in salads, on crackers, even in tuna salad… in case you were ever wondering.

SOME FOOD WE’VE EATEN…

Halibut: Perla’s

Shell’s and Cheese : Perla’s
Oysters from 6 different regions: Perla’s

Mussels and Sausage : Perla’s

A Fried Egg Sandwich : Bigger than your head (Evan and Dave ordered this…) : Max’s Wine Dive

I have no idea where we had this??? Or what it was… 🙂

SOME DRINKS WE HAD…

My FAVORITE drink, the LDM: Legendary Driskill Martini : The Driskill

Absinthe : Peche

Evan and Hannah: After Absinthe @ Peche

Evan the Wino : Max’s Wine Dive (Remind me NEVER drink/try this much wine again, or at least not for a while!)

SOME FOOD WE’VE MADE….

Bimimbap with Bulgogi : The Makings

The End Result: YUM

KimChi Fries : Inspiration= Recent trip to Korea and recent trip to a bar down town that happen’s to be by Chilantro

Veal Marsala:Humanely Raised Of Course

Shrimp and Squash with Purple Potatoes

Because I’m Sure You Don’t Want to See the Real

Thing…

The size of the ovarian cyst I had removed July 8th

BEWARE GRAPHIC ANIMAL PICTURE : Thanks Kyle

for a WHOLE BOAR!

My friend Kyle loves to bring us random animals and foods as you can see… Kyle owed me a rental deposit from our old apartment we used to live in… He raised 2 boars on the farm this summer and showed up at my door with this in exchange, now it’s in the freezer. Who’s in the mood for some pork, I got a ton!?

When I’m not doing all of these other things sometime’s

I organize my life, or spices!

My Spice Cabinet Remodel : Thank You Target and Label Maker

What Do You Do When You are Down Town and Early

for Your Brunch Reservation… Go to the Capitol

Our old friend Dave in town from Cali.

For the end of this post, I’ll share my

nightly entertainment (yes, every night) from my

husband and dog… 🙂

When it’s too hot for Ginger to go play at the park with the other doggies, Evan becomes that dog 🙂 Ginger waits for this all day…

This is what I’ve been up to, it’s random… I know!  I look forward to posting recipes for your viewing and hopefully cooking pleasure now! In a month a start yoga teacher training for the next 9 months, so you may be in for some random yoga posts 🙂 Cheers to YOU, my followers, if I didn’t have you all well… I probably wouldn’t be sitting here typing on the ZestyBeanDog Blog! I’ve had almost 10,000 visits in a year and have almost 50 subscribers, thanks for all the love!

-ZBD

Healthy Curried Chicken and Veggie Skewers with Crispy Garlic and Sumac

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These delicious and healthy kebabs are filled with powerful, natural anti-inflammatory agents and disease fighting compounds, see what Dr. Weil has to say.

Prep: 10-15 min

Marinate Time: 2 hours at least, the longer the better.

Cook: 10 min for garlic, around 15-20 min for the skewers

Serves: 2-4 depending on how many other things you are serving.

Ingredients:

  • 1/2 Onion, cut in half then quartered, into squares
  • 1 Squash, sliced in 1/2 inch think rings
  • 1 Zucchini, sliced in 1/2 inch think rings
  • 7 Large mushrooms, quartered
  • 1 large chicken breast, cubed 1/2 inch by 1/2 inch
  • 1 green bell, cut into squares
  • 5 limes, 1 lemon, juiced
  • 5 cloves of toasted garlic, roughly chopped
  • 1 tsp Sumac, I got this from my husbands parents that are currently in South Korea and I’ve never cooked with it until now, it’s lovely!  It can be found at specialty shops and could be omitted if you don’t have any luck finding it, just replace it with some lemon zest (1/2 tsp).
  • 2 tsp olive oil, one for marinade and one for garlic
  • 1 TBS Curry
  • 1 TBS Garam masala
  • 1/2 tsp Turmeric
  • 1 tsp red pepper, dried
  • 1 tsp pepper, freshly ground (I used 3 types, black, pink, and white).
  • 1 tsp sea salt

Instructions:

  1. Preheat oven to 350 degrees, chop up garlic and place small baking dish with 1 tsp of olive oil, bake 10-15 min or until golden.
  2. Cut up produce and chicken as described above and place in a large casserole.
  3. Add all spices, cooked garlic, citrus juice, and olive oil, mix well coating all the pieces.
  4. Marinate for two hours at least, you can marinate over night as well.
  5. Soak skewers in water (7-8 skewers).
  6. Skewer up your kebabs alternating veggies while adding chicken here and there, I put 2-3 pieces of chicken on each skewer, so they were predominately veggies.  Reserve the marinade if there is any left and put in a small stock pot and boil for 30 sec, use this to drizzle on kebabs once they are done BBQ’ing.
  7. Grill on charcoal or broil, turning to get all sides for about 15-20 min, or until chicken is done.
  8. Drizzle with reserved marinade if desired.

Serve with couscous.  CHEERS!

Marinating