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.


Tuesday, July 2, 2019

Rain Corn

I love to grill. I haven't grilled in years, since we eat so little meat and it doesn't seem worth it to fire up the grill for veg, but I 1) changed my mind and 2) scored some locally sourced brats at the farmers market.

NATURALLY, it decided to rain, but I've never let that stop me. I've been known to grill under an umbrella, but now we have an awning, which makes things easier.

I thought maybe my difficulty in getting a fire going was due to using charcoal rather than wood. So I got some hickory and some firestarters. Could NOT get that sucker good and hot, but things cooked, anyway. Just took a little longer.


Corn: Peel back the husks and remove the silk. Schmear with vegan margarine and sprinkle with salt, pepper, chili powder, and/or whatever and wrap the husks back on. Grill over indirect heat for about 20 minutes, or over direct heat if you like char.

The corn was positively succulent! The broccoli didn't fare well, IMO: The hickory smoke flavor was too intense.

I'm posting at my blog today about another grill event, this one during a tornado.

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