Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Jackfruit

For Meatless Monday (and coincidentally New Year’s Day) I tried bbq pulled jackfruit.  I cooked it in a crockpot with sautéed onions and garlic, plus a quarter cup each of bow sauce and water.  Here it is before cooking.

image

After the jackfruit softened, I shredded it with two forks.  First I tried a potato masher but that didn’t work that well.

image

I had planned to make sandwiches except the buns I bought just the day before were moldy!

image

So I ended up making rice bowls with cabbage slaw.

image

Tonight we had leftovers with homemade buns.  The King Arthur Flour cookbook recipe called for a tablespoon of yeast.  The dough was flattened discs but with that much yeast they rose quite high!

imageimage

I put the coleslaw on the side for the photo.  Anyway, I thought the jackfruit was ok.  The texture reminded me of pineapple with a lychee flavor.  I liked it better in the sandwich.  I don’t think it tasted like meat.  I didn’t hate it but don’t love it.  Not sure if I will make this recipe again.  I might try it as carnitas.

Advertisements
Leave a comment »

Butternut Squash Mac Cheese

I had oven roasted spiralizer butternut squash and didn’t really like it so I cubed the rest and made macaroni and cheese with it.  I liked that better.  No real recipe.  I made a bechamel, added the mashed & roasted squash and onions, along with a bit of ricotta, cheddar and Parmesan.

image

For Meatless Monday we had a rice bowl with roasted veggies, tofu and Trader Joe’s Island Soyaki sauce.

image

And over the weekend I made a soup with some mystery peas (that someone had given us that I had in the freezer).  I added celery, onion, garlic, carrots, butternut squash and bacon.  I like my crackers crushed in my soup.  How about you?

image

 

Leave a comment »

Street Tacos

I’ve been eyeing these tortillas for awhile but they are pricey at some stores.  Aldi had them for $1.69 so I finally broke down and bought them!  Percy says they are just the right size for him.

imageI made tacos with Upton’s chorizo Seitan and roasted sweet potatoes, onion and jalapeno.  The tortillas are super sturdy and didn’t break when folded!

image

Leave a comment »

Meatless Monday – Detox

Thanksgiving was nice and leftovers made dinners easy, but tonight I’d had enough.  I had bought a giant tub of mixed greens at Sam’s Club that were on their last legs, so we finished them off tonight in a salad.

image

Hubby had turkey day leftovers.  I have to watch him while he eats so that he doesn’t choke.  Sometimes the frenzy makes me lose my appetite, which happened tonight.

i ended up having homemade sourdough baguette crostini with chèvre and olive oil.  I’m reading a Louise Penny book right now, and the characters dined on baguette with Brie, so that satisfied my craving.

image

Leave a comment »

Chickpea Cutlets

I’ve been wanting to try these vegan chickpea cutlets for awhile.  They’re from Isa Chandra Moskowitz’s Veganomicon.”  Recently she posted a “double batch” recipe that uses a whole can of chickpeas instead of just one cup.  It seemed like it would involve a little work so I decided to make that much.  I had read some reviews complaining the cutlets are too chewy so I decreased the vital wheat gluten from 1 cup to about 5/8 cup.  I also substituted half the breadcrumbs with wheat germ, and changed the spices to suit my taste.  I only added one clove of garlic, not four.  And lastly I decreased the oil to 3 tablespoons (instead of 4).  I mixed it all in the Kitchenaid with the paddle for 3 minutes, then kneaded a few turns by hand on a cutting board.  To shape the patties, I used a tortilla press.

tortilla

Instead of baking the cutlets, I air fried them at 400F for about 10 minutes.  Next time I’ll try 370 F.  We ate them as sandwiches along with sweet potato fries and leftover kale chips.

DSC01731

The sage in the cutlets gave them a “Thanksgiving” flavor.  I really liked them.

Leave a comment »

Meatless Monday – Pasta with Broccoli Pesto

DSC01700

A recipe for broccoli pesto came across my Facebook feed so that’s what we had tonight.  I looked up other recipes and did a “little bit of this and that.”  I steamed florets and stems, sauteed onion and garlic, then put everything into the food processor with some parmesan, walnuts and olive oil.  I mixed that into some pasta along with diced tomatoes.  It was just OK.  It worked as far as using ingredients I need to use up in my refrigerator.  Some basil would have added flavor but on the other hand, then why not just have plain basil pesto (the basil would have overpowered the broccoli).  Not a recipe I would repeat but will file away the idea of roasted or air-fried broccoli for a similar recipe, for the future.

Leave a comment »

Meatless Monday – Chili and Cornbread

DSC01676

I threw together a crockpot of chili for dinner tonight.  I am in such a rut of waiting until the last minute to figure out dinner, that I planned ahead a little to avoid the stress.  (I saw a “tip” to start dinner in the morning to avoid dinner anxiety.)  I put overnight soaked pinto and black beans in a crockpot, along with onion, green pepper, jalapeno, garlic, a can of Pato tomato sauce, water to cover, chili powder, oregano, and a  dash of cumin.  When it got closer to dinner, I added half a can of refried beans.  Cornbread on the side, half a recipe but using a whole egg (instead of half).  My thrown together chili was better than when I meticulously follow a recipe!

 

Leave a comment »

Peanut Butter Powder

DSC01659

I’ve been intrigued by peanut butter powder and finally gave it a try.  I marinated tofu in leftover carrot hot dog marinade (basically teriyaki sauce), then tossed the cubes with some peanut butter powder and air fried them. I didn’t really taste it, next time I’ll add more.  We had it with Trader Joe’s tricolor quinoa and stir fried veggies.  I tried sliced radishes in the mix and they were good.  Vegan Friday night dinner – yum.  I’m not exactly trying to be vegan but it’s fun when the meal coincidentally turns out to be vegan.  I’m currently reading the book “Eating Animals” by Jonathan Safran Foer.  The book is grossing me out about eating animals.

Leave a comment »

Meatless Monday – Quiche and Sweet Potato Fries

I wanted something that would yield leftovers so we had broccoli cheese quiche tonight.  The filling was broccoli, green onions, garlic, swiss cheese, and 4 eggs (with enough milk to make 2 cups liquid).  When I was looking for recipe ideas I saw one that had sliced tomato on top, so I did that too.

DSC01616

I did add a little salt, pepper, paprika and Paris herbs, but I thought it was a little bland.  Maybe it will be better tomorrow.  I liked the acidity of the tomato.

DSC01618

On the side we had air fried sweet potato fries.  I tried the method in the cookbook “Bold Flavored Vegan Cooking.”  That involves soaking the sliced sweet potatoes in water for an hour, draining and letting dry for half an hour, then coating ever-so-lightly with cornstarch and a small amount of oil.  Their recipe calls for baking and I air fried.  This method is supposed to make for crunchies fries.  I didn’t find them crispy but they didn’t get as charred as they normally do, and the texture was like baked sweet potato on the inside.  Somehow they were sweeter too.

DSC01615

Leave a comment »

We Tried the Beyond Burger

After trying Home Chef, I decided instead I would splurge and try things from the upscale grocery store and local health food store.  We tried the Beyond Burger, the one that has beet juice to mimic “bleeding,” that costs around $5.99 for 2 patties.  I wonder how much of the price goes to packaging for just 2 burgers.  Pretty fancy.

DSC01571

I cooked them per instruction, 3 minutes a side, and checked that the temperature made it to ast least 165F.

DSC01573

Served on a thin bun with lettuce, tomatoes, Just Mayo, avocado and pickled jalapenos.  The patty kept a red hue even after cooking.

DSC01576

I tried squeezing it to see if it would “bleed” but maybe I overcooked it.

DSC01577

It was definitely moist, but I think mainly because this thing is greasy.  Oils are the 2nd, 3rd and 9th ingredients.  The patties also felt greasy and after cooking the kitchen smelled like grease even though I had the fan on.

DSC01578

The burger tastes good, though.  I liked that it wasn’t overly salty (450 mg of sodium) and that it is a thicker patty than most veggie burgers.  It was fun to try this much-hyped about burger but I don’t think I would buy it again, mostly because of the grease.

 

Leave a comment »