Tuesday, August 20, 2019

Veg and a Bit of Fish #Pescatarian

Charlie and I do like a bit of fish now and then.

So, in addition to storebought mushrooms and fresh green beans and potatoes, we had this:


I halved and parboiled the new red potatoes, tossed them in olive oil and salt, and roasted them in the toaster oven at 450F for about half an hour, until they browned and crisped on the outside.

Meanwhile, I parboiled the green beans for a few minutes while I fried the mushrooms in a dry pan.

I took the mushrooms out and drained the beans. Then I unwrapped a piece of frozen cod, slathered it with vegan margarine, salted it, and pressed Panko crumbs into the margarine. It goes, frozen, into the hot pan and cooks about 8 minutes on one side, then about 8 minutes on the other side. I put the beans and mushrooms in the same pan and seasoned everything with Jane's Crazy Mixed-Up Salt.

Charlie and I divided the piece of cod between us. When I said we like a bit of fish, I meant a bit of fish.

I'm posting today at my own blog about a dessert made from scraps.

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

Tuesday, August 13, 2019

Benedictine Sammich #Vegetarian

If you think Benedictine is a green liqueur, you're not wrong. But it's also a cucumber-flavored sandwich spread invented by Louisville chef and caterer Jenny Benedict back in the day.

We love Benedictine around here.

Oh, and if you think Benedictine spread is a vile, bright green, you've probably only seen it or had it store-bought. Benedictine spread IS green, but its green is pale and delicate. BECAUSE YOU DON'T PUT FOOD COLORING IN IT TO MAKE IT GREEN, DUH. It's green from the cucumbers, duh.

ANYWAY:

Benedictine Spread


  • cucumber
  • onion juice or powder
  • salt
  • softened cream cheese
Cut the cucumber in half and scrape out the seeds. Some people peel the cucumber, but I like to leave the peel. Cut the cucumber into chunks or slices and put them into a colander with a bowl underneath. Sprinkle with salt and let stand for a while.

Rinse the cucumbers. Put all the ingredients into a food processor and process until it's as smooth as you like it. We like bits in. If the result isn't spreadable, add a little of that juice that drained off, but remember it'll be salty.

Miss Jenny only used cucumber JUICE, but everybody I know uses cucumbers.

I always end up leaving some of the cucumber's juicy pulp in, so my "spread" generally comes out more like dip, which is also good.

And I made this sammich:


Tomatoes from the farmers market and Benedictine on whole grain bread.

Yum!

I'm posting today at my own blog about the refrigerator pickles I made with other cucumbers.


Tuesday, August 6, 2019

A Pea Salad Among Many #NotVegetarian #NotKosher

We like pea salad. Pretty much any pea salad. So one night, we had this one:


I would rather have used frozen peas, but I didn't have any, so I used canned. Also: bacon bits, shredded Mexican-mix cheese, and mayonnaise. Easy peasy and om-nom-nom.

I'm posting today at my own blog about eggplant rolls. Vegetarian. Also om-nom-nom.

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

Tuesday, July 30, 2019

A Sammich and Dessert

Heat waves mean cold food. So we had these. Not vegetarian, but you could make it so with vegan substitutes.

A sammich of cream cheese and summer sausage on a bagel.


And then we had this Jello salad. Charlie and I love Jello salad, even though we use a generic gelatin powder. They have vegan ones, but not out here in the boonies.

JELLO SALAD

1 3-oz box of gelatin powder
1 cup boiling water
1 can of fruit with juice
handful of nuts (usually pecans)
non-dairy whipped topping, if desired

Dissolve the powder in the water. Stir in the rest. Cover, and refrigerate until firm.



This one is orange gelatin and whole cranberry sauce. We also like cherry and cherries, orange and mandarin oranges, and raspberry and peaches.

Summer's hot, y'all. Take care!

I'm blogging at my place today about a vegetarian feast and a pretty salad.

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

Tuesday, July 23, 2019

Panzanella How I Do

Panzanella is Italian bread salad. There are many, many, many, many etc. ways to make it. Here's how I made it the other day.


Stale bread, leftover tomatoes, cucumbers, sliced mozzarella (string cheese), diced summer sausage, and Italian dressing.

Quick, easy, filling, and yummy, especially on a hot day.

I'm posting at my blog today about a gluten-free BLT salad/wrap. You could leave out the bacon, and it would still be good. I know--I've done it.

Tuesday, July 16, 2019

Stuff Soup, Like I Do

Sometimes I make soup on the stove. Sometimes I make it in the Instant Pot. Sometimes I make it all over the kitchen and put it together in the bowl. The last is what I did this time.


First, I made magic eggs. How you do that is, you bring water to a boil in a pot. Ease an egg (or more than one) into the boiling water. Boil for EXACTLY six-and-a-half (6 1/2) minutes. Take the egg out and plunge it into ice water. The magic is, the egg will be cooked through with a little thick runniness (you know what I mean?) in the center of the yolk.

Okay.

I fried fake beef and cabbage with sesame oil and five-spice powder. The fake beef is okay fried, but I found it doesn't do well added to liquid. So never again with the fake beef in soup.

I heated black beans in the microwave. I heated canned (yuck) mushrooms in the microwave.

I washed out the egg pot and boiled water and Not-Chick'n bouillon.

To serve, put the broth into a bowl. Spoon the different bits into the bowl, so they each show separately. Peel the egg and slice it in two, putting half in each bowl. If you like (and I like), drizzle with hot sauce and/or Hoisin sauce.

I like to make soup this way sometimes, because I find it visually interesting.

Today, I'm posting at my own blog about the easiest and best spaghetti squash ever!

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

Tuesday, July 9, 2019

Multicultural Stuffed Peppers

See, we went to a farmers market, and I asked Charlie, "Would you like for me to make you a stuffed pepper?" I mean, I eat 'em, too, but I make them for him. You know how that is.

He said he would, and I said, "Good. I'll get this big pepper, and I already have some leftover Jasmine rice at home."

We got home, and I put the pepper on the counter and said, "We already have some leftover Jasmine rice in the refrigerator, so I'll make a stuffed green pepper for supper."

Guess what he ate for lunch. If you're married, you probably guessed it: The leftover rice I had just told him I was going to use for supper.

A few days later, I went to a Chinese restaurant and brought home most of my fried rice, because HUGE portions.

THEN I made that stuffed green pepper.

I took that leftover rice and added tomato sauce, cumin, and Mexican blend shredded cheese.

I halved and cored the pepper, rubbed it with olive oil, and roasted it at 450F until it was tender. Stuffed it with the rice and baked it at 350F for about half an hour.


It was really, really good!

I'm posting at my own blog today about a dessert I made for a party we didn't attend.