Tuesday, April 30, 2019

Leftovers On Leftovers

As I posted on my blog this morning, I made lazy day chicken pot pie out of a can of mixed veg and a can of cream of chicken soup. That made too much filling for our two personal pies, so I used it the next day, putting it over halves of leftover baked potato.
Plenty of pepper. Mmmmmmm.

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

Tuesday, April 23, 2019

Arizona Casserole #GF #Vegan

This is what I took to Easter:

I peeled and cubed a sweet potato, tossed it with olive oil and Penzeys Arizona Dreaming seasoning, then roasted the cubes at 450F for about 45 minutes.

We had some frozen pearl onions and some leftover corn on the cob, so I cut the corn off the cob and threw them into a pot with the pearl onions and a can of black beans. We had some leftover Jasmine rice, so that went in, too. I dumped a can of pinto beans in the food processor and blended them good, and put that in for thickening.

I added a liberal amount of Arizona Dreaming and let it sit for a few hours, then baked it for an hour at 350F. 

If you aren't vegan, you could add some meat and/or cheese, but it was good as it was, especially with corn chips.

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