Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Baked Vietnamese Fries

I follow Vegan Richa on Facebook and her photos always look so yummy.  The latest one is for Baked Vietnamese Fries.  I only used the recipe as a template, since I didn’t have cilantro or bean sprouts.  I cut thin fries and cooked them in the air fryer.  I was afraid matchstitck size would burn so mine were a little bigger.  For toppings I added grated carrots (with the quick pickling in the recipe), grated broccoli and thinly slizedded brussels sprouts.  Drizzle with chili sauce  and thinned sriracha mayo.  The chili sauce really made the dish.

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Something I’ve been making a lot is taquitos in the air fryer.  I microwave corn tortillas until they are soft, spread with refried beans and cheese, then cook for about 10 minutes.  I stuffed each end with sliced avocado once they were done, and have been using the packets of hot taco sauce I’ve collected from Jack-In-The-Box.

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Meatless Monday – Tofu Bahn Mi

I met a friend for a belated birthday lunch at a local restaurant (Three Z Asian Cuisine).  They have gluten-free and vegan menus, in addition to regular ones.  I opted for the tofu bahn mi, with a spicy chili sauce.  The other sauce option was Mongolian.

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It was OK but the sauce was so sweet it overpowered everything else.  I mixed in some of the broccoli slaw that came with it, to “dilute” the sauce, which helped.  Not bad, just not to my taste.  My friend had Creole Fried Rice.  That was tasty but again, the sauce to rice ratio was a little high.  I like that there is a local restaurant that is not a chain, and the atmosphere was quiet.  No blaring music so people could actually hear each other talk!

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Sriracha Love

Yesterday I watched a documentary about Sriracha, on Amazon Prime.  I’d say if you love Sriracha, you should see it.  The company makes three products:  sriracha, chili garlic sauce and sambal oelek.  I was “proud” that I have all three in my fridge.  I hadn’t had sriracha in awhile so we had Top Ramen with leftover stir fry for lunch today.  In the background of the photo is a Ball fresh herb keeper, with cilantro inside.  I wash the herbs first, trim the stems, and the keeper really does keep herbs fresh longer.

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Weekend Lunches

Somewhere, I can’t remember exactly where, I saw an egg salad with avocado.  Yesterday’s lunch was deviled eggs with avocado mixed in, plus maple cheese toast (from Amy Thielen), and Knox Blox.  I was surprised at how strong the avocado flavor was, given that it is subtle to begin with.  It was a nice change.

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Today we had egg salad with avocado, on English muffins.  Again, it was a different take on the ordinary.  Yum.

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Now to find a recipe for a spaghetti casserole using ricotta.  I have about 8 ounces left from something else I made.

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Sausage, Peppers & Onions, plus Catching Up

At this week’s farmers market, I picked up Italian pork sausage and peaches.

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We have lots of peppers from the home vegetable garden too, so tonight we had sausage peppers and onions, with some leftover pasta.  I liked the sausage because it didn’t have too much fennel, like some store-bought brands do.  I also had some leftover grilled tomatoes that I added to the veggies, which made it a little saucer.

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Earlier this week we had cucumber rolls with cantaloupe.  The cucumber was from the garden.  Melons are available at the farmers market but this one was from the regular store.  I always forget about sushi.  I made a big batch of sushi rice so I can throw together a roll for a quick lunch.

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Finally, last night we had veggie panini, with eggplant, zucchini, & tomato from the farmers market, along with peppers, mushrooms, onions, provolone and pesto.

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Meatless Monday – Curried Red Lentil, Kale and Sweet Potato Soup

Sometimes I get an idea for dinner by typing in what ingredients I want to use, and seeing what comes up.  Last night, I googled “lentil sweet potato kale) and found a recipe for Curried Red Lentil, Kale and Sweet Potato Soup.   It came together quickly, most of the time was for simmering.  I made biscuits to go along with it.  It just seemed easier than making bread, plus I wanted to experiment with a new butter to shortening ratio.  (I used 7/8 cup flour, 2.5 tsp. baking powder, a dash of salt, 1 tsp. sugar, 1.5 tbsp. shortening, 2 tbsp. butter and 3/8 cup milk, to make 6 small biscuits.)  When I tasted the soup for seasoning, without the kale, I was pessimistic.  But once the kale was added, it was so much better.

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Today wasn’t completely meatless.  We had a little bit of bacon for lunch, on top of deviled eggs.  A recent episode of “Heartland Table” featured “Steakhouse Eggs,” with a topping of bread crumbs, bacon and nori.  I changed the recipe a little.  I didn’t heat up the eggs since they were still warm from being cooked.  And I used panko breadcrumbs sauteed in butter, instead of bacon fat.  The recipe calls for an entire sheet of nori.  That seems a bit much.  I used one piece of Korean nori (I was going to use ajitsuke nori but I already had the other nori open), for 2 eggs.  The package is pictured in the photo.  I also sprinkled the eggs with a little togarashi (chili powder).  Yum.  This would be a pretty dish for Easter.

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Meatless Monday – Breakfast, Lunch & Dinner

I’m hoping that inspiration is coming back to cook, instead of going to Burger King like I did last week.  Now I feel like I have to “detox.”  For breakfast, I had peanut butter granola with yogurt (some honey & peanut butter mixed in) and sliced banana.  Oh, and a few dark chocolate chips.

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This morning I watched an episode of “Giada at Home” and got inspired to use pita bread like a tostada shell.  On this Feel Good Food episode, she also made a breakfast wrap using hummus.  That gave me the idea of combining the pita idea with the hummus, so for lunch, we had “tostadas” with pita bread, hummus, grated carrots, sunflower seeds, avocado and lettuce.

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Then for dinner, I tried to clean out the refrigerator a little by using up some coconut milk, tofu and asparagus.  I made a red curry sauce with coconut milk and red curry paste, plus ginger, garlic, cilantro, lime juice and brown sugar.  For veggies, I had carrots, edamame, asparagus, onions, garlic, cauliflower, broccoli and mushrooms.  Everything was served over brown basmati rice.

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Next I need to go through my closet and get rid of old clothes (in addition to going through the refrigerator and freezer)!!!!

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Meatless Monday – Grilled Artichoke Subs

I’ve kept busy in the kitchen.  Last night, we had baked falafel (which I’ve made before), and panko breaded asparagus.  I thought the asparagus looked pretty but it was too bready for my taste.  It might be one of those recipes good for getting kids to eat their veggies.  My husband liked it, though, he inhaled his.

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For breakfast, I tried an overnight refrigerator oatmeal.  Fill a jar with oatmeal, milk, yogurt, sweetener, applesauce, and chia seeds (I didn’t add them), shake it up, pop it in the fridge, and breakfast will be ready in the morning.  It minded me of muesli.  I think it would be good for a take-to-work breakfast that can be kept in the refrigerator.  It doesn’t look that great in the photo, it’s better than it looks.

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For lunch, we finished off the tempeh from last week, with a Palm Springs Wrap (aka tempeh salad wrap) from the Native Foods Restaurant Cookbook.  The recipe calls for jasmine rice (I used quinoa), tempeh salad, grated carrots, tomatoes, sprouts and a balsamic dressing.  You can tell I made the flat bread because it’s, shall we say, rustic-looking.  I think I’d like it better without the tempeh, just veggies.  There’s a Native Foods restaurant coming to Dallas.  I’m sure their wraps are better than mine, since they have fresh tempeh and seitan.  I’ve eaten at the Palm Springs and enjoyed it.

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For dinner, we had grilled artichoke subs, from the Food Network’s “Sandwich King” show.  The sandwich has a ricotta/garlic/basil/lemon spread, with grilled jarred artichoke hearts, and lettuce.  I added roasted red pepper for color.  I like all of the ingredients on their own, but didn’t much care for the sandwich.  I kept thinking it would taste better on a pizza, vs. on a bun.  I’ll use the leftover ricotta spread on a pizza or in a calzone.  This was one of the few recipes that I printed out, and put out in the office paper recyle…not a keeper.  I only ate half my sandwich.

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Oh, more asparagus too, this time just oven-roasted (350 F for 10-15 minutes).

 

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Tempeh Pate and Tagalong Cookie Parfaits

I finished off the last of the tempeh, making it into tempeh pate (from the Native Foods Restaurant Cookbook).  It’s basically chopped prepared tempeh, mayonnaise, green onions, salt and dill (but I didn’t add that since I don’t much care for it).  I put it into pita bread, along with grated carrots, avocado, tomato and lettuce.  I like grated carrots in sandwiches, just never think to do it.  I remembered because they were in the recipe for the Palm Springs Wrap (in the Native Foods book), plus I remembered the Scorpion Burger at the restaurant also has carrots.

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For dessert last night, I made parfaits with chopped Girl Scout Tagalong cookies.  I had wanted to make them ever since I saw this recipe.  I ended up combining that recipe, with the pie filling from the recipe for Celebration Cheese Pie.  It made kind of a mess, or rather, I made a mess, trying to layer it into small glasses.  Everyone liked it, though, that’s what counts.

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For Easter tomorrow, I’m making cinnamon rolls.  Here’s the dough I made in the bread machine.  I have it rising again in the refrigerator, and will roll it out and bake it tomorrow.

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