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Thegreenchilemonster Cooks For Three

Since I recently found out that my wife is pregnant, I'll be cooking for 3

I figured I would share dishes throughout the pregnancy that are focused on providing an expecting mother the nutrients she needs to develop a healthy baby.

All of the meat I cook with will be organic, grass fed, and hormone free. All of the vegetables will be organic, and mostly home grown, until the season ends.

There will of course be chiles used in every meal, as always.

To start things off, last night I made this grass fed organic grilled butterflied leg of lamb, curried chickpeas, and steamed broccoli. Lots of quality folic acid and iron in there.

I marinated the lamb in olive oil, fresh garden rosemary, and a diced aji limo, before grilling it up.
 

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I'm working on some spicy miso ramen right now. It's frigid outside, so I gotta make something to warm us up!

For the base stock, I'm using fresh pig feet and some chicken carcass trimmings from the 4 chickens I smoked the other day.

I seared the pork belly(chashu), and am braising it in home made sack mead, soy sauce, and ginger.
 

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I smoked up some salmon with apple wood today. Injected it with a brine, and made some aji limo/garlic/lime juice/dill whipped cream cheese to top it with. I also slapped some nitrite free sausage on the smoker, to go low amd slow with the salmon.

I arranged a plate of it with crackers to snack on, til my wife gets off of work. Then, I'm going to make Philadelphia rolls with the salmon and cream cheese, and slice some smoked sausage into ramen.
 

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Dinner time!

Spicy miso ramen with smoked sausage, from left over broth from a few nights ago. Philadelphia rolls with smoked salmon, and whipped aji limo/dill/garlic/lime cream cheese. Soy sauce and wasabe dipping sauce of course.

Sooooo darn tasty.
 

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Grabbed another lamb today, since it was on sale

Seared lamb chops, thick cut lamb bacon drizzled with chimichurri, rocotos rellenos, and Philapelphia rolls with home smoked salmon & whipped aji limo/dill cream cheese.
 

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