Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Lazy Meatless Monday – Boca Chik’n Sandwiches

Tonight was an easy dinner, Boca spicy chikn’ patties on a bun, with avocado and tomato, and salad with cottage cheese & Penzey’s creamy peppercorn dressing.  Semi-homemade.  Even though there are processed foods, I like to think that it’s better than a lot of takeout or restaurant food.


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Waffles and Red Curry

Last night was one of those nights when nothing sounded good.  I was too lazy to make salad, didn’t want frozen food, wanted more than cereal, etc.  I ended up looking at a menu I picked up while visiting CA, for The Original Pancake House, for inspiration.  Anyway, we had breakfast for dinner, in the form of waffles with bacon, peanut butter, bananas, and maple syrup.


I didn’t want to run into the same dilemma tonight, so I chopped up some veggies in the afternoon (to make less work at dinner-time).  I made a simple red curry sauce with red curry paste and coconut milk.  I thought the coconut milk was weird, it was solid in the can, like cold butter would be, even though the date was good.  I diluted it with a little water.  I just wonder how good or bad it is, that it has so much fat.  Tasty, though.


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Meatless Monday – Rocky Road Brownies

We  had quesadillas like last week for dinner tonight.  But for dessert, we are having rocky road brownies!  I made half a batch of One Bowl Brownies, baked it in a 9×9″ pan (I think 8×8″ would work better, I just wanted more surface area), then sprinkled on 1/2 cup each of chopped walnuts and chocolate chips, and 1 cup of marshmallows.  The pan goes back into the oven for 3-5 minutes until the topping is melted.


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Sourdough Bread

We have had an abundance of chilly days.  Today was good weather for turning on the oven and baking bread.  I made sourdough, which reminds me of my family in the San Francisco area.  I use my bread machine to mix up the dough, then put the dough in a loaf pan for rising and baking.

Here’s my recipe.  I add the liquids to the bottom of the bread machine, which is adding ingredients from the top down.  I had another bread machine which was the opposite, meaning adding the flour first and liquids last.

1 cup starter
1/2 cup milk
2 tbsp. olive oil
2 tbsp. sugar
1 tsp. salt
3 cups bread flour
1 1/2 tsp. yeast

I baked the loaf in a 375F oven for 30 minutes, tenting it with foil when it started to brown.



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Meatless Monday – Quesadillas

We had leftover stir fry with rice for dinner tonight.  It didn’t seem like enough, so I made a quesadilla on the side.  I had bought uncooked tortillas and Queso Quesadilla, after reading a post about quesadillas on a blog.


I like the tortillas because this particular brand is thinner and it cooks up crispy.  The cheese is similar in texture to mozzarella.  In fact, I might try using it next time I make pizza.  I think it would go well with pepper jack too.

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Fish Stick Sushi Rolls

I made extra rice last night so we could have sushi.  In addition to veggie rolls, I made fish stick sushi rolls, with Sriracha tartar sauce.


When I first made sushi and posted photos, my relatives said I was using too much rice.  I used about half a cup here.  The nori package said to use 2 cups, which seems like way too much.  Next time I’m going to try 1 cup.


In the middle are the veggie rolls, with carrots, snap peas and avocado.  You can see how they all could use just a little more rice.  (The misshapen one was from the end where I didn’t spread the rice all the way to the edge.)  Loved how the fish sticks made it crunchy.

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Meatless Monday – Ribollita

“The Heart of the Plate” by Mollie Katzen was on my Christmas list.  I like “real” cookbooks vs. ebooks, because you can thumb through them.  We had ribollita tonight from it.  I started the beans yesterday.  They’re cooked with sage, rosemary and thyme.  The bean liquid is saved to use as the “stock” for the stew.

This afternoon I chopped up all the veggies.  Cabbage, kale and carrots from the CSA, and onions, garlic, and celery from the regular store.  I had thought about adding potato but changed my mind at the last minute.


First onions are sauteed in olive oil, then carrots & celery are added and cooked for 5 minutes, then cabbage, kale and garlic fill the pot.  The bean stock goes in a bit at a time to keep it from sticking.  Once the greens are cooked down, the beans are added and warmed through.  I added the bottom of the jar of Trader Joe’s bruschetta sauce, and served it with crostini.  I liked that it was more of a stew than a soup.


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