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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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Shorerider said:
Congratulations to you and your wife on the arrival of your new baby girl. 
 
Food looks so good over the last few pages, I'm sure there is a TD worthy meal cooked every night at your place. 
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Thanks man! Now that my wife is able to eat cured/raw/rare meats again, I can finally cook rare meats, and make ceviche with raw fish and whatnot. I'll probably make ceviche for dinner, since typing the word just made my mouth water.
 
Rajun Gardener said:
Congrats to you and your wife on the newest addition to the family!!!!!
 
I have no doubt she'll be a Daddy's girl, enjoy the time and make memories while you can because they grow up so fast.
 
 
 
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Thanks man, that's great advice. She'll definitely be a daddy's girl.
 
Spicy tonkotsu ramen. I simmered 5 lbs. of pork trotters, 3 lbs. of pork neck bones, and 3 lbs. of pork back boned for 10 hours, until the broth was essentially pork milk. I then strained and added white miso paste, red miso paste, thai red curry paste, and lots of dried shiitake. Once all of the ingredients slowly simmered and integrated with the broth, I put some broth in the bowls for serving.

Spicy tonkotsu broth with Japanese ramen noodles, baby bok choi, shiitake mushrooms, diced green onions, and hard boiled eggs.
 

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Rajun Gardener said:
Thanks for the inspiration, I posted in the ramen thread of almost the exact same dish. You'll even see I C&P your description. :onfire:
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Oh heck yeah man, you gotta go for it! It's nice to have all of that leftover broth, because you can keep using it over and over. You can even freeze it for future dishes.
 
Ceviche de pulpo y pescado. Aji limo y aji charapita leche de tigre, con canchitas tostadas y merkén en polvo.

I cleaned and slowly simmered the octopus to fork tender, then diced it up, and threw it in the freezer to rapidly chill, but not freeze. Ceviche needs to be cold! A cold ceviche is so refreshing. The fish head went into a pot with the diced leek and ginger, for a long boil. This broth was strained off, reserved, and thrown in the freezer to flash chill as caldo de pescado. I slowly simmered the sliced sweet potatoes in Fanta, until the were fork tender. I toasted the cancha corn, then tossed them with merkén and salt.

Ceviche for breakfast, and a refreshing leche de tigre to wash it all down with
 

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Tinnie said:
Wow!.... That looks so good!.....
 
Why Fanta?.... that certainly a new one to me.....
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Thanks, it was good! An older Peruvian lady taught me this method. It comes out best if you let the sweet potatoes chill in the fridge in the left over fanta broth, once the potatoes are cooked. The camotes end up being diabetes sweet, with a rich orange hue.
 
My wife wanted fajitas for dinner, so I happily obliged!

Toasted flour tortilla topped with grilled skirt steak, rocoto spiked guacamole, sour cream, and oaxaca cheese. Refried beans topped with oaxaca cheese, grilled & sliced chorizo, morcilla, and spanish rice.
 

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