Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Feta & Ricotta Gnocchi

On an episode of “Beat Bobby Flay” recently, one of the contestants made gnocchi with feta and ricotta.  The feta sounded like such a good ingredient, so I found a recipe online.  I made my own sauce with what I had on hand (butter, garlic, green onion, red pepper and mushrooms).

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I was afraid mine would be too doughy because I added a lot more flour than the recipe called for (the dough was really sticky).  Luckily they were fine!  I think if I make these again I’ll add more feta, though.  The flavor didn’t really come through.

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Meatless Monday – Miso Udon with Corn and Mustard Greens

My local friend who happens to be Japanese-American like me, shared this recipe for Chicken Miso Ramen.  I made a few substitutions, like udon noodles for ramen, mustard greens & bok choi for spinach, and tofu & faux chicken for chicken.  The corn was fun because it reminded me of the movie “The Ramen Girl,” in which the ramen-sensei thinks it’s sacrilege to put corn in ramen.  (Then of course it turns out to be a hit.)  I also added a sprinkle of togarashi.  It’s almost like a “secret ingredient” because it makes such a big difference.

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Weekdays

This week I tried grass-fed beef hamburger from a local purveyor.  I don’t like the idea that it takes hundreds of cows to produce a batch of mass market hamburger.  Who knows how many cows the grass-fed ground meat came from but I’m hoping it’s not as many.

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I cooked it up with peppers, onions and seasonings, to make filling for burritos.

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Percy thought it smelled good while it was cooking.

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I cooked up some pintos and other fixin’s included rice, avocado, salsa, and cheese.

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Last night was chilly so I made a miso soup using bok choy from the farmers market, green onions, tofu, mushrooms, and vermicelli noodles.  I got the craving from an episode of “Notebook:  London” (on the Cooking Channel).  Host Rachel Khoo made a homemade “cup o’noodle” type soup with vermicelli noodles, togarashi (spice), veggies and stock.  Every time I’ve tried to cook vermicelli noodles by just immersing them in boiling water, they never cook through, so I prepared the noodles as directed on the package (boil for 2-3 minutes).  I roughly followed this other recipe for tofu and mushroom soup.

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Meatless Monday – Soba Noodle Bowl

I was trying to decide between fried rice, rice bowls, or noodle bowls for dinner, and noodles won out.  Dinner was nothing special, mostly using up bits & pieces like a few leaves of kale, green onion, carrot, the last of the seitan, whittling down the giant package of soba noodles I bought awhile back. I also added red peppers and poblanos from the garden.  I made a quick peanut sauce with soy sauce, a tiny bit of hoisin, peanut butter and water.  Originally I had liked the seitan but later I found it too salty (at least the Upton’s brand).  It was better this way, mixed in with other ingredients.  I think I’ll try another brand, though, just for comparison, if I can find it.

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