Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Rice Bowls

I bought tons of kale at the Farmers Market this weekend.  The smaller bunch I’m going to use for kale chips.  The large bunch will be for just sauteing/braising.

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I had been anticipating strawberries too but the lady was sold out, so I ended up making a trip to Walmart.  I found a “natural” version of Coolwhip (TruWhip),, that has no artificial ingredients, as well as some sippy tops for mason jars.  I got the whipped topping to mix into yogurt to make my own version of yogurt whips.  I know it’s not health food but I can’t bring myself to buy multiple $1 containers of Yoplait’s version of Greek yogurt whips.

Anyway, for dinner tonight I just threw together some veggies, tofu and leftover rice to make a rice bowl.  The tofu, I froze thawed, then baked at 350F for about 25 minutes.  The asparagus & mushrooms, I baked for 10 minutes at 450F.  And the kale I just sauteed until wilted.  I mixed up a quick peanut sauce for flavor.  Lots of pots and pans but at least I cooked instead of being lazy!

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Meatless Monday – Pasta with Mushrooms & Chard

I was watching an old Anthony Bourdain episode about Rome, where he was eating Cacio e Pepe (cheese and pepper).  I made my own version which was also sort of Aglio Olio (garlic and oil) plus threw in some mushrooms and swiss chard.

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We had salad to go along with it, using this kale medley I found at Sam’s Club.

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Lately the lettuce in the store has been pretty sad-looking.  I had considered getting spinach but it gets wilty quickly, and then I saw the kale mix.  Love it.  Add a few extra veggies, and voila, salad.

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Veggie Burgers and Microwave Kale Chips

I didn’t make it to the farmers market this week because I needed to go to Sam’s Club (and didn’t want to be out all day shopping).  I found a new veggie burger called Don Lee Farms Farmers Market Blend Veggie Patty.  It’s made from carrots, celery, onions, spinach, sweet potatoes, zucchini, breadcrumbs, sunflower seeds, soybean oil, salt, carageenan, spice, garlic, and parsley, and is vegan.

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To go along with them, I made kale chips in the microwave for the first time.  Basically you prepare the kale the same as for baking in the oven (cut or tear into pieces, coat lightly with olive oil and seasoning), lay the pieces out on a plate and microwave them for about 2 minutes, flipping them halfway through.  Mine took about 2 minutes 15 seconds.  What I liked about this method is that the kale cooks more evenly.  Here’s the kale before cooking.

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And after cooking.  The small pieces did cook faster but didn’t char like they would in the regular oven.  You still need to keep an eye on them, though.

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The veggie patties were good, had a potato-ey flavor.  I really liked the sunflower seeds.  I did think they were a little bland and next time might try putting them in naan and season with curry or garam masala.  I’m kind of in burn out mode from veggie burgers made from soy or mycoproteins, these were a nice change.  I served them on Orowheat Hawaiian buns, also from Sam’s Club.

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Meatless Monday – Strawberry Kale Salad and Quesadillas

Instead of doing the CSA this season, I thought I’d try to buy more at the local Farmers Market.  This week I picked up kale, swiss chard, strawberries and espresso coffee.

DSCN7564I’ve made this Strawberry Kale Salad with Granola Croutons before.  I really liked it so was excited to make it again.  I had balsamic vinaigrette already made, so I used that instead of the dressing in the recipe  (that calls for lemon juice and dijon mustard).  I love this salad.

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We also had quesadillas made with Tillamook pepper jack cheese and Beyond Meat fake chicken.  I didn’t much care for the Beyond Meat, mostly just the way it was seasoned, even though it was supposed to be plain “grilled.”  Now I want real chicken to forget about the yucky flavor.

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Meatless Monday – Pasta with Kale, Asparagus & Feta, and Pea Shoot Salad

Saturday was opening day for one of our local Farmers Markets.  I bought pea shoot (never had them before), kale, and homemade pecan brittle.  Asparagus was on sale at the regular grocery store for $1.47/pound too.  I looked through Mark Bittman’s “How to Cook Everything Fast” and found a variation on the recipe for Pasta with Broccoli Rabe and Ricotta, that called for kale and feta.  Basically you saute the greens, add the garlic, then stir in the cooked pasta, cheese and some pasta water.  Season with salt & pepper.  I chopped everything up after lunch so I wouldn’t get lazy about actually cooking later.

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For the salad, I made a balsamic vinaigrette (olive oil, balsamic, some Penzey’s French salad dressing seasoning), to put on top of torn lettuce and pea shoots.  I found some savory granola I had in the freezer that I sprinkled on top.

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I loved the salad.  I always forget how good greens are on their own, without piling on chopped veggies.  The pasta was good too.  It reminded me of spanakopita with the firmer texture of kale.  Very spring-like.

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