Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Pasta with Broccoli Pesto

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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.

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Meatless Monday – Almost Vegan Potstickers

I “blew it” by just a teaspoon of ingredient.  I made soy curls potstickers for dinner, mindlessly putting together ingredients, including a teaspoon of oyster sauce.  In the back of my mind, oyster sauce does not contain oysters, but it contains oyster extract, whatever that is.  I didn’t follow a recipe, just added what I had on hand.

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To rehydrated soy curl crumbs, I added soy sauce, the dreaded oyster sauce, hoisin sauce, grated ginger, sesame oil, chopped kale, shredded carrots and broccoli, and a little bit of this and that.  The wonton wrappers I had on hand contain no egg and are therefore vegan.

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I folded the dumplings the way I saw on a recent episode of “Diners, Drive-ins and Dives.”  Sauteed in a little oil, added water, covered, and coked until the water had evaporated.  We ate them with some roasted veggies (carrots, broccoli, radishes and celery), along with leftover quinoa.

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For dipping sauce I mixed together a little sweet & spicy Tabasco and soy sauce.  I thought it was a good way to use up some soy curl crumbs.  I didn’t like them as taco filling but did like them this way.

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Meatless Monday – Chili and Cornbread

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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!

 

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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.

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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.

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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.

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Meatless Monday – Sopes

I tried Mexican sopes in the air fryer tonight.  I just realized I didn’t take a picture of the finished dish!  Oh well.

Sopes start as small tortillas made from masa, cooked on a griddle.  They’re made a little thicker, and when cool enough to handle, the edges are pinched up (sort of like crimping pie crust).

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I filled them with refried beans, roasted veggies (sweet potato, green pepper, onion and jalapeno) and topped with cheese and salsa.   I put them in the air fryer for a few minutes to melt the cheese and crisp them up a little.

The filling was good but I did not like the masa.  I used Quaker brand.  Even after cooking I thought it had a raw flavor and I just did not like the way it tasted.  I’ll have to try a different brand.

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Meatless Monday – Eggplant Cutlets

Every time I go to Aldi, there is something new.  This time it was eggplant cutlets.  They come frozen, breaded, ready to bake.  I cooked them in the air fryer, then topped with some mozzarella and sun-dried tomato pesto (also from Aldi).  Instead of pasta we had “pizza fries” and mini sweet pepper rounds.

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I don’t know if it is from the humidity, but I’ve been feeling queasy the last few days.  Today was better and finally I felt like eating, so this was especially good.

I can’t wait to try making eggplant parmesan with the cutlets next.  They are a great shortcut.

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Meatless Monday – Soy Curls Tacos

Tonight we had tacos made from the “crumbs” at the bottom of a bag of soy curls.  I added the rehydrated bits to sauteed onion, pepper and garlic.  Seasoning was chili powder, cumin, and a shake of this and that.  I cooked the tacos in the air fryer for about 5 minutes, then added cheese and avocado.

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The bigger one is a flour tortilla and the smaller is corn.

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They were OK.  The filling needed more seasoning.  I think I’ll try making a sort of tamale pie with the leftover filling.  Corn on the side was seasoned with lime juice and chili powder.

I’m still trying recipes from the Vegan Air Fryer Cookbook.  Earlier this week we had Buffalo Cauliflower.  I made an Asian sauce instead of buffalo sauce, out of a tablespoon each of Mae Ploy, soy sauce and chili garlic sauce, thinned with a little water.

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They turned out crunchy!  Not as good as if they were fried but a nice change from plain roasted cauliflower.

 

 

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Meatless Monday – Mongolian Tofu

I tried one of the recipes from “The Vegan Air Fryer” cookbook I got a few weeks ago.  This was the first time I tried the method of cooking tofu in the air fryer, then simmering it in sauce for a few minutes.  I never did it before because I thought it would make it soggy.  On the other hand, sometimes foods turn out on the dry side and cooking it in sauce would “rehydrate” it.  I used the “Home Chef” method of roasting veggies in the oven (toaster oven here), while everything else cooks.  For the sauce I used leftover teriyaki sauce, with ingredients similar to the cookbook recipe.

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I like how the tofu turned out chewy and not dry.  Definitely will try this technique with other recipes.  Also, the sauce got sticky while it was simmering, which I like.

 

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Meatless Monday – Veggie Burgers and Crinkle Fries

We had Aldi veggie burgers for dinner tonight.  These had cheese and “grill flavor.”

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I had made jalapeno poppers the other day and they were too spicy to eat on their own.  I sliced one up and put it on the burger.   I finally remembered I had an avocado in the refrigerator so added that too.

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On the side of the plate is the new crinkle cutter I got from Amazon.  I made the fries in the airfryer.  I tried a tip of microwaving the potato first.  I did 2 1/2 minutes, rinsed under cool water then sliced.  Cooked in the air fryer at 392F for 20 minutes.  They were done at 15 minutes (those on the plate are 15 minutes) but I like mine well-done and did the rest for 20 minutes.  Microwaving the potato first made them crispier but also gave them a homefries taste.  I think I like cooking from raw better.

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Meatless Monday – Mushroom Tortelloni and Grits Fries

Tonight I managed to finish off some tomatoes I had frozen, tortelloni from Aldi that I hadn’t gotten around to cooking, plus try cheese grits “fries” in the air fryer.  I made the grits in the instant pot.  Love that you don’t worry about boiling over.  I added cheese then spread them in a loaf pan, refrigerated overnight.  At dinner-time I sliced into fry-sized sticks, lightly coated with olive oil and cooked in the air fryer.  I saw a recipe that had mayo mixed with Old Bay seasoning as a sauce, so I mixed up a little bit of that too.  I liked that the “fries” were crispy on the outside and creamy inside.

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