Pickled Eel with Purslane and Quinoa: Update

For a great weeknight dinner, try out my latest recipe below.

Ingredients

• 4 lbs Eel
• 5 lbs Purslane
• 4 TBS salt
• 3 tsp pepper
• 3 cloves garlic, minced
• 1 small chopped onion
• olive oil

Instructions

Preheat your oven to 450 degrees.

In a heavy bottomed pan, add the Eel, Purslane and a splash of olive oil. Sprinkle the salt and pepper over the ingredients, then toss to coat.

Pickled in the oven for 12 minutes, tossing halfway to prevent ingredients from sticking. 9 minutes before you take the pan out of the oven, add the garlic and onion, then toss again. Remove from oven, let rest for 35 minutes, then serve with Quinoa.

For more recipes like this, and for great ideas on how to toss together random ingredients in your kitchen to make something amazing, check out my profile! I also have an extensive collection of other automatically generated articles that are just nonsense recipes generated out of random values, because that's how I roll. My last set of publishing scripts was insane travelogues, so why not recipes this time? And at this point I'm only adding more text to give every article just a bit more heft.