Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Reality

We went out this afternoon and by the time we got home, I didn’t feel like making anything that took a lot of time.  I started making quesadillas and scrambled eggs.  I was going to add enchilada sauce, avocado, and whatever else I could come up with but the natives were getting restless and I gave up, serving what I had cooked up to that point.  We also had some yogurt with Kashi cereal.  Sometimes dinner is not picture perfect but I am proud that I didn’t stop anywhere on the way home to get junk food.

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Shredded Veggies

I keep talking myself out of vetting a spiralizer attachment, since I can get similar results with the shredding disk I already have for the food processor.  I shredded broccoli stems, carrots, and thinly sliced purple cabbage – cleaning out the veggie bin.  Tonight we had fried rice with air fried soy curls.  I coated the soy curls with diluted “bottom of the bottle” gochujang.

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For Meatless Monday, we had the same batch of shredded veggies this time raw, with leftover soba noodles and air fried tofu.  I also added some broccoli and asparagus.

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Meatless Monday – Vegan Mushroom Tacos

Since I’ve been doing Meatless Monday for awhile, I thought this year I would try to have more Meatless VEGAN Mondays.  I roughly followed the recipe for “Chipotle Oyster Mushroom Tacos” from “Isa Does It.”  I used baby portobellas instead, and skipped the chipotle since I don’t care for it.  I cooked pinto beans in the instant pot, instead of using canned.  I love the instant pot for beans!  The tacos are topped with a red cabbage slaw, dressed with olive oil and lime.  Surprisingly the little bit of lime there made it “pop,” as they say these days.

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Meatless Monday – Tofu

Tonight’s dinner was a simple rice with steamed veggies, air fried tofu with peanut sauce.  I made the rice in the Instant Pot.   It turned out nice and soft.

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It may look like a simple dinner but it involved so many dishes.

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Fortunately the mess ended up not taking too long to clean up.

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Kale

I tried lentil quinoa soup in the instant pot today.  Since lentils cook up quickly it didn’t make much difference, time-wise, vs. cooking on the stove.  What I did like was that the cooking smell is more contained in the pot.  It’s chilly and we have a cold spell coming on.  It was a good day to bake bread too.

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I saw a photo online of someone wearing a “Kale” sweatshirt and found one on Amazon.  It goes nicely with my Harvard hoodie!!  (My friend went to Harvard, not me.)

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Meatless Monday – Air Fryer Dinner

I am not being very original tonight.  We had veggie burgers (again), this time black bean ones from Aldi.  I cooked them in the air fryer along with some broccoli.

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I like how the broccoli comes out sort of singed on the edges, with a kale chip flavor.  We also had oranges.

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For dessert we’re having creme brulee that I cooked in the Instant Pot.  For the reset of the week I’m hoping to make a spaghetti quiche (sort of a frittata) as well as some lentil kale soup.  I need to have a big batch meal so we can have leftovers.  Happy New Year!

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Last Supper of 2016

For our last dinner this year we had vegan veggie burgers from Aldi and air fryer fries.  The veggie patties didn’t really taste like much.  On the other hand they didn’t have an overpowering flavor either (like Morningstar Farms sometimes has).  Homemade pickles and candied jalapenos too.  We had cheese so it’s vegetarian not vegan.  Happy New Year, everyone.

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This Week…

This week for Meatless Monday we had just regular veggie burgers (Morningstar Farms).  I like them cooked in the air fryer because the outside gets crispy.  The little nuggets are battered mushrooms from Dollar Tree.  They are a little greasy but not bad for $1 a box.

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I got a creme brulee torch for Christmas.  I tried it out on yogurt, like I’d seen on “Brunch at Bobby’s,”  Fun way to fancy up breakfast.

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I also got “How to Bake Everything” and tried the hash brown crust quiche last night.  Grated potatoes are mixed with oil, salt & pepper, pressed into a pie pan and pre-baked.

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Then  you add regular quiche filling.  I did green chiles, pepper jack cheese, onion and sauteed mushrooms.  The cookbook said to bake at 325F for 30-40 minutes but the quiche was not brown nor set.  I ended up turning the heat up to 375F, which worked better.  The potatoes didn’t really make a crust.  They sort of became part of the filling, like with a breakfast frittata.  No matter, since it was good.  The photo is a little blurry but I accidentally deleted the good pic.

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New Gadget

For awhile I’ve been eyeing an Instant Pot but talked myself out of it.  That is, until Black Friday and Amazon had them on sale for $68 (nearly $60 off!).  The mail lady said she had already delivered 7 of them in my area!

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I’ve been trying out the different features.  I made a 7-can soup (mine was 5 can), browning the ground beef and onions with the “saute” feature, then cooking everything on the “slow cooker” setting.

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I topped the soup with some air fried sweet potato wedges.  The slow cooker feature did not cook as hot as my regular crockpot, but I like that you can saute then go on with the reset of the recipe without having to use an extra skillet.

Leftovers I served on an Instant Pot steamed sweet potato.  The sweet potato was a little too mushy for my taste, I like baked better, but it was fast.  On the side is air fried carrot fries and brussels sprouts.

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I think it was a past Meatless Monday that we had cauliflower/walnut/mushroom tacos.  Cauliflower, mushrooms and walnuts are chhopped iin a food processor, then mixed with soy sauce & spices, and baked.  I wasn’t sure how it would turn out, going by loooks.

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The recipe is vegan but my version was not since I added cheese.  By itself, the filling was just OK.  BUT, with the tortillas and other toppings, it was really good.  Definitely will make again.

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With some of the leftover filling I made air fried taquitos for lunch the following day.

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The most recent thing I’ve tried in the Instant Pot is poached eggs. I tried 5 minutes and the yolk was in between hard cooked and soft.  It would be good that way on an English muffin sandwich.  Next time I’ll try 4 minutes.

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It may seem that I love to cook, and I do, but there are some days where I just want to heat a frozen dinner.  Between the Instant Pot and the air fryer, I’m more motivated to actually cook something, even if it is french fries.  Potatoes are my favorite-est thing in the air fryer.

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Meatless Monday – Veggie Burgers

I went to the new Aldi’s in town yesterday.  Most of the other grocery stores here are either Walmart or Brookshire’s, so it is a big deal to have another contender.  I bought two kinds of veggie burgers there, “regular” and black bean.

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We had them with carrot and potato fries.  I like black bean burgers but I had eaten so many morningstar Farms ones years ago that I’m tired of their seasonings.  These were different.  I don’t know if the black beans were mashed, but the color is not as dark.  They were OK.

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Tonight we had chile rellenos.  My neighbor has tons of poblanos in her vegetable garden.  I blistered them in the air fryer.  The batter was egg, a little flour, milk, baking powder and soda.  I beat the egg white separately then folded it in to make the batter fluffier.  I didn’t deep fry them, just sauteed them in a buttered non-stick skillet.  The sauce was (still) pumpkin pasta sauce with some salsa mixed in.  More carrots on the side, this time raw, with hummus.

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