Tuesday, April 16, 2019

French Goose Egg Omelette

Or, I suppose I should say, omelette oeuf d'oie. Which is, as you might imagine, French for goose egg omelette.

ANYWAY, I made one.

My friend Doris gave me some goose eggs because these geese wandered up a few years ago and made themselves at home and keep laying eggs and her family won't -- knowingly -- eat them. And Charlie and I will.

Okay, so much for the goose egg. What makes it French?

As I found out wasting time researching on YouTube, it's French if it's cooked slowly and rolled up instead of folded in half. Very tender and fluffish.

Yeah, so I started by frying some mushrooms in a dry pan. Meanwhile, I beat one goose egg with some sour cream, salt, and marjoram. When the mushrooms were done, I took them out and I added some vegan margarine to the pan, then the egg.

You pull that around a little until it starts to set, make sure the bottom of the pan is covered with the egg. I put some cheese and mushrooms on that and, when it was pretty much set, rolled it up and topped it with more cheese and mushrooms.

SO tender and creamy! VERY nice!

I'm posting at my own blog today about another kind of mushroom--wild morels!

MarianAllen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, April 9, 2019

Roasted Squash #Vegan

This was delish to me. Charlie is off squash, so he didn't like it, which meant there was more for me me me!

This was acorn squash. Peel the squash and cut it into cubes. Toss it with olive oil, salt and pepper, and rosemary. Bake at 400 for 30 minutes or so, stirring it so it cooks evenly. Bakes faster spread on a pan, more slowly crowded up in a dish. Recipe thanks to SparkPeople.

Tuesday, April 2, 2019

Pozole My Way #Vegetarian or #NotVegetarian

Our friend Francisco made this for a party he had once, and we have our own version of it, every now and then.
This is decidedly NOT vegetarian, being liberally filled with leftover carnitas, but it would also be delicious without. It would be good with chicken or with baked tofu or with vegan "meat" or loaded with vegetables.

Basically, you start by heating oil and toasting chili powder and cumin, chopped onion and minced garlic. Then you add water, tomato sauce (and/or chopped tomatoes), and maybe some bouillon (veg, for vegans and vegetarians, chicken for meat-eaters). MUST HAVE HOMINY (unless you hate hominy, in which case regular corn will do).

We serve ours over lettuce and top it with sour cream, if we have any.

Comfort food!

The side dish is something else Francisco served: avocado sprinkled with lime juice, salt, pepper, and smoked paprika.

I'm blogging today at my own site about quiche.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, March 26, 2019

Spag Squash and Mushrooms #Vegetarian could be #Vegan

I'm not a big fan of spaghetti squash, but I eat some every now and then on the chance that familiarity will increase my liking for it.

So far, I can take it or leave it. I think my main problem with it is that it isn't bad for me.

ANYWAY, we had this dish recently, of spaghetti squash with butter, salt, pepper, and grated cheese.

The side was more interesting to me: Mushrooms cooked in a dry pan to concentrate the flavor, then butter and flour and Penzeys Sunny Paris herb blend and just enough white wine to make a sauce. Put that over lettuce and sprinkle it with smoked paprika.

Charlie isn't as crazy about mushrooms as I am, but he liked this.

I'm posting at my own blog today about a chickpea chili that could have been spicier.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, March 19, 2019

What Do You Call a Little Burrito? #vegetarian could be #Vegan

Burritoito? Burrito Pequeño?

ANYWAY, I made some.

I had some "street taco size" soft flour tortillas. I made some refried beans by emptying a can of mixed beans, including the liquid, into a skillet with salt, chili powder, and cumin; I mashed the beans to a paste and cooked the liquid down. DELICIOUS!

It was kind of hard to fold the tiny little burritos, but I managed by leaving one end open. I put two little 'uns into each of two single-serve baking dishes, since I like more hot that Charlie does. Doing them in two little dishes made it easy for me to slather mine with salsa and just brush his with a hint of it.

Served with "fiesta" corn (corn with red and green peppers) and topped with shredded cheese.


Tuesday, March 12, 2019

Make-Do Pineapple Upside Down Cake

Charlie was having a friend over for a wild movie night (they watched Bergman's WILD STRAWBERRIES), and he asked if I could make a dessert before I left for my meeting.

I had a box mix of pineapple cake, so I said sure, I'd make pineapple upside-down cake. He was happy.

Then I found that my pineapples were chunks, not rings, and I didn't have the box of vanilla pudding powder the recipe on the box asked for.

Nothing loath, as they used to say in the boys' adventure books I read as a young girl, I looked up enough internet recipes for DIY pudding to give 'er a shot.

So, to the cake mix, I added a cup of powdered milk, about half a cup of sugar, and a teaspoon of cornstarch. Prolly didn't need the cornstarch, but oh well.

Here's how it turned out:

Could be prettier, but, as my grandpa used to say, "That don't hurt the eatin' of it." And it was delicious! OMnomnomnomnom!

I'm posting at my blog today about my homemade bibambap. Also delicious.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, March 5, 2019

Barley Soup in the #InstantPot #Vegan

Y'all, I am just plain crazy about my Instant Pot for making soup. I'm one of those people who puts soup on to cook then goes away and forgets about it until it sets off the smoke alarm.

Smoke Alarm Soup is not good.

So the Instant Pot is a godsend for us, where soup is concerned.

The other day, I made this:

Mushrooms, hominy, diced carrots, shallots, vegetable bouillon, water (of course), and barley. Put it in the Instant Pot, seal it, hit the Soup button, and Bob's yer uncle.