Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta, it's the cure for what ails, yah! It is vegan comfort food. It is the kind of food that you can smell coming in the door, and you run to the kitchen and say "Something smells good! What's for dinner?"
Well, actually, I don't run in the door and say something smells good, because I'm the one inside making the meal. I bring home the vegan bacon, fry it up in a pan, and never, never let you forget you're a man . . . cause I'm a woman . . Angelieee" (1970s commercial reference. I'm probably getting the name of the product a little wrong, but it was a catchy tune.)
We now return to our regularly scheduled program:
This is a great dish! Thanks to the packages of 6 red bell peppers at Wegmans, I just happened to have peppers on hand. I bought organic polenta and vegan Italian-style sausages at Healthy U, and all the other ingredients are in my fabulously stocked pantry and frig.
I planned ahead to make this mid-week meal, so I had an undisturbed hour in my kitchen. However, I didn't need it. Cutting the peppers and onions into a uniform rough chop took 5 minutes max. I use pre-minced garlic, so I had the veggies assembled and on a jelly-roll pan in my 425 degree oven in no time flat. While those cooked I sliced the vegan sausage links and whipped up the polenta.
(I think this would also be good on pre-made polenta. You could slice it and fry it in a pan to give it a brown crusty "edge" and I think it would make a really nice dinner presentation. Added bonus: quicker and less stirring and watching the pot.)
Anyway, After 20 minutes, I added the sausage to the veggies and they all cook for another 20 minutes. This is the part that makes the kitchen smell fabulous! 14 year old came home and wanted to eat it out of the oven, it smelled that good.
Results: I enjoyed a big helping as did my 14 year old. 10 year old boycotted the whole dish because his desire to terrorize the neighborhood on his bike outweighed his need for sustenance. Husband came home, hinted at the existence of onions (hidden and limited in his dish) but perked up at the mention of polenta.
Note: Don't skimp on or forget to drizzle the EVOO and/or balsamic vinegar. It gives the dish a nice finish and zip.
Penny Pinching: If you buy peppers in season, this meal is cheap! Sausages will set you back $6.00, but that isn't much to feed a family of four. Polenta is cheapest if you buy it dry and make it yourself with broth. Pre-made polenta would push up the price another $3.00.
Variations: If your family is veggie friendly, but doesn't favor onions, I think adding zuchini rounds would be a nice addition. It would also add some contrasting color. If you wanted multiple protein sources you could add cubed and pan-fried tofu squares.
Wednesday, September 30, 2009
Sunday, September 27, 2009
Give Me Some Skin! Potato Skin, that is!
Potato Skins with all the Fixin's is the A-#1 favorite recipe in this book, so far. My whole family loved these and asked for them the next week. What did I learn from this? Melt cheese on a starch and people love it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts
I'm not nuts, I knew this would not be a family favorite, but I made it anyway. Don't get me wrong, my sons like spaghetti squash, they just like it slathered in butter and salt and served alongside chicken fingers or hamburgers. So, I had a feeling there would be a lot of leftovers for mom. Sure enough, there were.
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Monday, September 14, 2009
Basil Pesto a.k.a. how to kill a basil plant in one easy meal
Okay, the kids have been grazing all day long, but it is getting close to dinner time. So what do you make that feels like dinner but doesn't require too much effort? If it is summer time, or at least summer seasonal food time, you make pasta with pesto!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
Sunday, September 13, 2009
Ithaca Farmer's Market
If you haven't been to the Ithaca Farmer's Market, why not? It is a little slice of food-groovy heaven! It is not too late, the market is open through September and in to October. Google it and check for exact dates, but most Saturdays it is open until 3pm.
I visited on the Saturday of Labor Day weekend. Loved it! I picked up a quick lunch at Macro Mama's, and because of the super long line (always a good sign that the food is worth waiting for) I hit the Express Lane for some Lime-Ginger Noodles and Corn Fritters. I realize this constitutes carbo-loading, but hey, a girl has to have a little fun. Both were delicious. I think I got the last batch of fritters available that day. The lady who served them to me said I got lucky.
My other goal was finding some healthy herbs for my kitchen window. No problem. I found herbs 4/$10.00 at a corner stall. I got sage, tri-color sage, rosemary, chives and oregano. I filled out my window herb garden with cilantro and basil plants.
As the market was closing I found a veggie stand with the best looking eggplant I have seen all summer. Long and skinny, great for slicing and making lasagna. So, I toted them away along with a quart of heirloom tomatoes. Sweet!
It was the best $30 I spent all summer! I sat by the water and people watched for awhile. Lots of students, since both Cornell and Ithaca college are back in session. Lots of over-50 couples. Is it just me, or were a lot of people holding hands? Alas, I ventured to Ithaca alone, so no hand-holding.
I did wish that I had geared up and brought my kayak, because the water was beautiful. I met a lady who had done just that. I overheard her telling someone that she had back surgery 7 years ago and her doctor said she would never kayak again. She was busy proving him wrong. Having just had back surgery a month ago, I was all ears. She pulled her kayak on a set of wheels, like a shopping cart tote, and was headed out to paddle after a market lunch. She tried to put in at the dock, but the water was too low, so she opted for pushing off of a sandy point a little ways down from the dock. Sure enough, a nice man in cycling gear saw her managing the transition and offered to lend a hand. So nice!
It was a great getaway! Lunch, a little earth-friendly shopping, beautiful scenery, beautiful people . . .and a nice ride home with the windows open and "This American Life" on the radio.
Sunday Morning Brunch: Pecan-crusted French Toast
Happy Sunday! Weekends offer an opportunity for a more substantial breakfast opportunity. So, here it is, a weekend, and I want to make french toast with the bread that is leftover from this week's lunchbox sandwiches. I'm not talkin' "it sat in the lunch box" bread. I'm talkin' 1/3 of a loaf of potato bread from 10 year old's lunches, and 1/3 of a loaf of whole wheat bread from 14 year old's lunches. No, we can't all eat the same bread. That would be too easy and cooperative.
So, Pecan-crusted French Toast, SBK page 22 was the answer. Thanks to my summer-time staples shopping, I had all the ingredients, along with my leftover bread. I did a little clandestine preparation before the boys woke up so that I would be ready with hot french toast when the tummies arrived in the kitchen. According to my kids, starvation is always around the corner, so I have to be ready to end world hunger at a moment's notice or they will dive into the popsicles or cheese sticks.
Anyway, if you read the recipe, it calls for adding garbanzo flour and cornstarch to the rice/soy milk. Why? Not sure, but maybe it is to add some body to the milk. You can definitely taste the garbanzo flour in the final product, especially if you go light on the syrup. (So, go heavy on the syrup!)
Cooking: SBK says that it is difficult to get the pecans to stick to the french toast, but actually if you chop the heck out of them, it isn't so tough. I bought chopped pecans and then beat them to a pulp in my Pampered Chef chopper. They clung to the soaked bread so well that I had to add a few extra pecans to cover the last piece.
I cooked the french toast on an electric fry pan. 7 slices fit in one batch and the coconut oil helped the pecans brown nicely without burning.
Results: Dense, flavorful french toast that was heavenly! Oh man, so worth the calories for mom! 10 year old ate one piece and was full. It is really filling. 14 year old ate two pieces and then followed it with a blender full of strawberry-peach smoothie. He will never be full. Dad didn't comment because he is on the golf course.
I would make this again for Sunday brunch! It would be good with a side of veggie sausages and some fruit salad. In our house, I do the grocery shopping on Sunday morning, so the fruit bowl was empty this morning, and I didn't bother with the sausages.
Counting pennies? Affordable. Using leftover bread from the week is always a frugal and good choice. Sometimes I make croutons for salad, sometimes breadcrumbs, but this was a really yummy way to use up bread. I used real maple syrup, but you may remember that my boys like Lite syrup, so they used that. Fine, it is cheaper. Pecans are expensive, but you only use 1 cup which means you have another cup for use in another recipe. Put the pecans in the freezer to keep them for a long time.
Chicken Parmesan Panini Fest
I admit I made Chicken Parmesan Panini for dinner a week ago, but then something called "The Beginning of the School Year" got in the way, so I didn't blog about it until now.
I am constantly being reminded of why people don't cook during the week. I sort of laugh or roll my eyes when people tell me that they are picking up dinner every night, or that their kids love the pasta at Tony's. Then reality comes flying in the door and I'm not home til 8:30pm after an afternoon of BU and karate drop-offs and pick ups, and that is when it hits me: it would be a hell of a lot easier if someone else made this crew a meal. So, I'm thinkin' I'll buy one less dinner's worth of food at Wegmans this weekend, and put a "to-go" meal in our weekly planner.
That being said, here's a pretty quick meal to whip up from the freezer and the pantry. My boys will eat pretty much anything with Red Sauce on it, so I was pretty sure they would like this.
Vegan chicken patties are a staple in our freezer, so the only thing special I needed from the store was fresh whole wheat rolls. I bought cute little square panini-esque rolls that were easy to slice in half, and looked a lot like bread I had seen at Neezuntos.
What is the plural of panini? Get back to me on that one.
Anyway, the family liked these. We ate them with sides of red grapes and carrots and dip. Husband said they were "perfect for late at night" which is good considering our school night dinners have been happening at about 8:45pm these days. 10 year old dipped the veggie chicken pattie in dip and ate it. 14 year old got a bowl of sauce and dunked the whole panini before each bite.
Overall, paninis were good, although they did benefit from extra sauce or dip because they were not juicy like a marinated chicken breast may have been.
Counting pennies: Affordable. The vegan mozzarella is really the only high-price item. If you buy the individually wrapped slices there is no waste, or you have to promise to finish up the block of vegan mozzeralla in another recipe. Do it soon. Vegan cheese does not last long once it is open. Trust me on this one. It is not a pleasant realization that the $5 worth of vegan cheese you bought and used 1/3 of is now covered in powdery white stuff that nobody wants to investigate. Ugh.
I am constantly being reminded of why people don't cook during the week. I sort of laugh or roll my eyes when people tell me that they are picking up dinner every night, or that their kids love the pasta at Tony's. Then reality comes flying in the door and I'm not home til 8:30pm after an afternoon of BU and karate drop-offs and pick ups, and that is when it hits me: it would be a hell of a lot easier if someone else made this crew a meal. So, I'm thinkin' I'll buy one less dinner's worth of food at Wegmans this weekend, and put a "to-go" meal in our weekly planner.
That being said, here's a pretty quick meal to whip up from the freezer and the pantry. My boys will eat pretty much anything with Red Sauce on it, so I was pretty sure they would like this.
Vegan chicken patties are a staple in our freezer, so the only thing special I needed from the store was fresh whole wheat rolls. I bought cute little square panini-esque rolls that were easy to slice in half, and looked a lot like bread I had seen at Neezuntos.
What is the plural of panini? Get back to me on that one.
Anyway, the family liked these. We ate them with sides of red grapes and carrots and dip. Husband said they were "perfect for late at night" which is good considering our school night dinners have been happening at about 8:45pm these days. 10 year old dipped the veggie chicken pattie in dip and ate it. 14 year old got a bowl of sauce and dunked the whole panini before each bite.
Overall, paninis were good, although they did benefit from extra sauce or dip because they were not juicy like a marinated chicken breast may have been.
Counting pennies: Affordable. The vegan mozzarella is really the only high-price item. If you buy the individually wrapped slices there is no waste, or you have to promise to finish up the block of vegan mozzeralla in another recipe. Do it soon. Vegan cheese does not last long once it is open. Trust me on this one. It is not a pleasant realization that the $5 worth of vegan cheese you bought and used 1/3 of is now covered in powdery white stuff that nobody wants to investigate. Ugh.
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