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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 picked up three live "new shell" lobsters flown in this morning from Nova Scotia for a reasonable $26. I of course fired up the grill

Grilled "spatchcocked" lobster basted in aji limo/kerrigold/garlic/lemon juice/parsley, steamed artichoke with lobster bast dunk, brussels sprouts covered with bacon slices & baked, kale/spinach/chard sliced garden marzanos.
 

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Grilled 2" thick ribeye with S&P only, oven roasted baby bellas and brussels sprouts coated with chipotle powder/EVOO/S&P/oregano/S&P, bed of greens topped with dollops of roasted garden eggplant baba ganoush dusted with merkén.
 

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Thegreenchilemonster said:
Hatch red chile con carne smothered on top of a bed of fried eggs, and deep fried Hatch green chiles rellenos coated in almond flour batter.
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Your cooking and avatar tell the tale of a someone from New Mexico. Great state and some of my favorite American cuisine. Looks devine.
 
Grilled Mahi mahi kebabs marinated in sesame oil/aji limo/soy sauce, grilled red onion kebabs marinated in sesame oil/aji limo/soy sauce, broiled bacon wrapped stuffed FM jalapeños, and super greens drizzled with an aji charapita vinaigrette.
 

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Bacon wrapped scallop skewers, scallop ceviche w/aji limo leche de tigre, roasted garden eggplant baba ganoush slathered on a low carb wrap & dusted with merkén, garden salad topped with sesame oil/vinegar & dusted with sesame seeds.
 

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Gumbo with a load of fresh veggies from my garden. Trinity of onion, aji dulce peruano/scotch bonnets, and celery. Loads of okra from the garden as a thickener, since a roux is out of the question from my low carb lifestyle right now. Chicken and spicy andouille sausage for the protein. Soooo bomb!
 

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That bowl looks delicious!!!
 
Two suggestions for you to make a healthy low carb thicker gumbo. Smothered the okra till all the slime is cooked out of it, it keeps an okra flavor and can be used as a thickener or a side dish. You really should try it at least once, I think you're gonna like it. I bake it at 375 for a few hours while stirring then bag and freeze it for later.
 
The next thing is you can dehydrate the okra then run it through the food processor to make a powder. The okra will dry faster if you slice it 1/4" and lay them out on the trays.
 
Rajun Gardener said:
That bowl looks delicious!!!
 
Two suggestions for you to make a healthy low carb thicker gumbo. Smothered the okra till all the slime is cooked out of it, it keeps an okra flavor and can be used as a thickener or a side dish. You really should try it at least once, I think you're gonna like it. I bake it at 375 for a few hours while stirring then bag and freeze it for later.
 
The next thing is you can dehydrate the okra then run it through the food processor to make a powder. The okra will dry faster if you slice it 1/4" and lay them out on the trays.
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Great advice man, thanks! I have okra coming out of my ears right now from the garden. I can definitely dehydrate some, for flour.
 
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