3-5 bell peppers
1/2 c brown rice (or half brown and half wild)
1/2 c lentils
2 c water
1 sm-med chopped onion
1 tsp garlic, minced
1/2 tsp salt
1 tsp italian herb seasoning blend
3/4 tsp garlic powder
1/2 tsp cumin
1.5 cans diced tomatoes (with juice)
@2 c broth
in addition to above spices:
some dried onion flakes 1 T
some italian seasoning 1 tsp
some garlic powder 1/2 tsp
s&p to taste
Bring water to boil, add lentils and rice and cook @30 minutes till water is
about absorbed, and everything is just undercooked.
heat oil over med. and add onions. cook about 2 min. and add garlic and cook
for another minute. Add lentils and rice to pan and stir. Add spices and stir.
Add tomatoes, broth, additional spices to a baking dish (for 3 peppers I used a
deep pie dish) and stir.
Open the tops and clean out the peppers. Fill with lentil mixture till just
heaping. Place carefully upright in tomato bath. Bake at 350 for about an
hour (maybe 1 hr. 15 min), basting the lentil/rice mix with the tomato
juice/broth every 15 minutes.
To serve, add a couple of serving spoons full of tomatoes and juice to a pepper
in a bowl. cut up the pepper and stir well. Add s & p to taste.
GK's notes: This is the way I've done this since I invented it, but the last time I did it, I cut the peppers in half and filled the halves and laid them stuffing side up in a bigger dish. It took less time to cook, and with sides, served more people. Usually I serve just the peppers, because with all the onions, tomatoes, peppers, lentils and rice, it makes a complete meal, imnsho.
New note: I AM the ultimate lazy cook. You can also just chop up the peppers, and dump all of this in a big pot and cook it, covered, on medium low for an hour, and it turns out great! I call the new version stuffed pepper casserole! Lol! Cause giving it a name makes it its own official recipe, right, instead of the lazybone's version of another recipe? =P
9/05/2010
9/02/2010
yummy sandwich
So today, the chitlin asked for one of his favorite sandwiches. I didn't have everything we needed, so I improvised. It wasn't so good. He ate it happily, but I won't be making that sub again, I tell you. To salve my conscience, y'all can have the recipe for the correct sandwich. It's not like it's hard to make or anything, but it is yummy, so you should have one. Go on. I'll wait.
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Oh, I guess I should give you the recipe. Fine.
2 slices bread
@ 1/4 a regular sized avocado (we had a monster one today--and have a ton of it left over!)
1-2 T hummus, any flavor (we like the roasted garlic)
1-2 slices fresh, ripe tomato
seasoned salt, mrs. dash...something like this. mrs. dash is an excellent choice, unless you have an orange allergy. anyway, use this to taste.
Smoosh the avocado and spread it on one slice of bread. Spread the hummus on the other slice. Sprinkle your seasoning of choice over one of your spreads. Lay some tomato on and close the sandwich. That's it!
It's so easy, but so yummy!
The chitlin loves them so much--if it was up to him, it would just be avocado and tomato sandwiches, though. I just feel the need to put a little protein in there. Which led to my mistake today. We were out of hummus, so I mashed up some red beans and used them. Don't do that. Really. As I said, he didn't seem to mind, and scarfed his right down. Which he also does with the hummus ones, even after he's actually asked for an avocado and tomato sandwich. Which suggests his taste buds are...undiscriminating. But we know that isn't true, or he'd like fruit better. =P
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Oh, I guess I should give you the recipe. Fine.
2 slices bread
@ 1/4 a regular sized avocado (we had a monster one today--and have a ton of it left over!)
1-2 T hummus, any flavor (we like the roasted garlic)
1-2 slices fresh, ripe tomato
seasoned salt, mrs. dash...something like this. mrs. dash is an excellent choice, unless you have an orange allergy. anyway, use this to taste.
Smoosh the avocado and spread it on one slice of bread. Spread the hummus on the other slice. Sprinkle your seasoning of choice over one of your spreads. Lay some tomato on and close the sandwich. That's it!
It's so easy, but so yummy!
The chitlin loves them so much--if it was up to him, it would just be avocado and tomato sandwiches, though. I just feel the need to put a little protein in there. Which led to my mistake today. We were out of hummus, so I mashed up some red beans and used them. Don't do that. Really. As I said, he didn't seem to mind, and scarfed his right down. Which he also does with the hummus ones, even after he's actually asked for an avocado and tomato sandwich. Which suggests his taste buds are...undiscriminating. But we know that isn't true, or he'd like fruit better. =P
8/31/2010
Fudge
4 c powdered sugar
1/2 c cocoa powder
1/2 c safe milk
2 T shortening
1 1/2 tsp vanilla
1/2 c chocolate chips
1 c mini-marshmallows
opt another 1 c mini-marshmallows
Spray 9x9 pan with pam and set aside.
Sift sugar and cocoa into large mixing bowl, add chocolate chips and set aside.
In a small saucepan, heat milk and shortening to boil over med-high, stirring constantly to avoid buring. When the milk is at a steady, strong boil, add 1 c marshmallows. Stir until well dissolved.
Pour over sugar mixture and stir well until everything is well combined and melted.
Stir in vanilla.
Stir in additional marshmallows, if desired.
Spread fudge in pan and refrigerate until firm.
GK's notes: I have used both hemp and rice milk. Both work just fine. I use spectrum shortening, though I don't see why Crisco or lard wouldn't also work fine. I use Enjoy Life brand chocolate chips because they are soy and dairy free, but I'm sure any will do--I especially like that they are mini-chips, though, and I would recommend whatever brand or flavor you buy, get mini ones if you can.
It's been a very long time since I have had "real" fudge, so I can't say if this is much like it, but I love this. Actually, my whole family loves it. It's good! I'm starting to lean toward the idea that some chopped pecans or peanuts would be very good in it. *sigh* I may give it a shot with chopped sunflower seeds one of these days, though I think it would be ill received in my house. *sigh* again. Although, a whole pan of fudge to myself...hmmm...lol! We really like it better with the additional marshmallows. It kind of breaks up the intense richness a bit.
1/2 c cocoa powder
1/2 c safe milk
2 T shortening
1 1/2 tsp vanilla
1/2 c chocolate chips
1 c mini-marshmallows
opt another 1 c mini-marshmallows
Spray 9x9 pan with pam and set aside.
Sift sugar and cocoa into large mixing bowl, add chocolate chips and set aside.
In a small saucepan, heat milk and shortening to boil over med-high, stirring constantly to avoid buring. When the milk is at a steady, strong boil, add 1 c marshmallows. Stir until well dissolved.
Pour over sugar mixture and stir well until everything is well combined and melted.
Stir in vanilla.
Stir in additional marshmallows, if desired.
Spread fudge in pan and refrigerate until firm.
GK's notes: I have used both hemp and rice milk. Both work just fine. I use spectrum shortening, though I don't see why Crisco or lard wouldn't also work fine. I use Enjoy Life brand chocolate chips because they are soy and dairy free, but I'm sure any will do--I especially like that they are mini-chips, though, and I would recommend whatever brand or flavor you buy, get mini ones if you can.
It's been a very long time since I have had "real" fudge, so I can't say if this is much like it, but I love this. Actually, my whole family loves it. It's good! I'm starting to lean toward the idea that some chopped pecans or peanuts would be very good in it. *sigh* I may give it a shot with chopped sunflower seeds one of these days, though I think it would be ill received in my house. *sigh* again. Although, a whole pan of fudge to myself...hmmm...lol! We really like it better with the additional marshmallows. It kind of breaks up the intense richness a bit.
8/29/2010
The Best Vegan Mac & Cheese
For the sauce:
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
Hobo Dinner
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
12/04/2009
Split pea soup
I posted another split pea soup recipe before, but it was a curry one. I may or may not have mentioned that we liked that one, but it was very, very similar to this one when it was done, and it was a lot more work. This one is very simple, really easy and delicious. If you want a vegetarian one, simply use vegetable broth. If you can use it, I strongly suggest the Better than Bouillon vegetable broth. It is spectacularly delicious. I wish we could still use it. =(
2 c beef broth
4 c plain water
1 c dry brown rice
1 c dry split peas
1/4 tsp dried marjoram
1 bay leaf
several chopped carrots
1 med-large onion, chopped
1/4 tsp celery seed (the original calls for cut up celery, but we aren't big fans, so we never have any on hand. I think the celery seeds do fine...)
salt and pepper to taste
In a large saucepan, combine broth, peas, marjoram, bay leaf, water and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer for about 45 minutes. Add vegetables and rice and cook for another 45 minutes--until peas and rice are soft and veggies are tender. Discard bay leaf.
GK's notes: I tripled this the other day and it worked great, so it's very expandable. We were quite surprised that such a simple recipe is so flavorful. The original calls for chicken broth (instead of beef) and a ham hock, which I think would taste pretty different. I'm sure it would be fine, but we can't do those. It also didn't call for rice, but we like it--it makes it a bit heartier, and gives a nice, toothsome texture. If you don't want to use it, reduce the water by 2 cups.
2 c beef broth
4 c plain water
1 c dry brown rice
1 c dry split peas
1/4 tsp dried marjoram
1 bay leaf
several chopped carrots
1 med-large onion, chopped
1/4 tsp celery seed (the original calls for cut up celery, but we aren't big fans, so we never have any on hand. I think the celery seeds do fine...)
salt and pepper to taste
In a large saucepan, combine broth, peas, marjoram, bay leaf, water and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer for about 45 minutes. Add vegetables and rice and cook for another 45 minutes--until peas and rice are soft and veggies are tender. Discard bay leaf.
GK's notes: I tripled this the other day and it worked great, so it's very expandable. We were quite surprised that such a simple recipe is so flavorful. The original calls for chicken broth (instead of beef) and a ham hock, which I think would taste pretty different. I'm sure it would be fine, but we can't do those. It also didn't call for rice, but we like it--it makes it a bit heartier, and gives a nice, toothsome texture. If you don't want to use it, reduce the water by 2 cups.
11/18/2009
Che Dau Trang (Vietnamese Pudding with White Beans and Sticky Rice in Coconut Milk)
This is very tasty. A lot of my friends said it looked gross or sounded too weird to eat, but it was exactly what we needed. AND it is delicious! MMMMM.....
For a 2-quart pot, you'll need:
1/2 cup dried black-eyed peas, soaked overnight
1 cup glutinous rice
2 cups water
1/2 cup sugar
1 15-oz can coconut milk
Optional: Crushed peanuts for serving.
Soak 1/2 cup dried black-eyed peas overnight. Or if you're in a hurry, you can use canned beans,
just make sure they're unsalted.
Rinse beans and add to pot with 2 cups of water. Turn heat to high and when it boils, turn the
heat down to medium-low to simmer for about half an hour for the beans to soften. Obviously,
you can skip this step if using canned beans since they'd already be soft. Add 1/2 cup sugar,
1 can of coconut milk, and 1 cup uncooked glutinous rice and let simmer for another half hour to
cook the rice until soft. I like my rice to be the consistency of rice porridge. Taste and add more
sugar if you've got a sweeter tooth than mine.
Serve warm or cold. Add a sprinkle of crushed peanuts on top if you wish.
Enjoy!
GK's notes: Obviously we skipped the peanuts, but I bet they would be good. *sigh*
I added probably 1/8 c more sugar than she calls for, but that's obviously optional! In addition, I used brown rice, because A: I like it and B: it's healthier. Dh wants me to try the sticky rice, so next time I will. I'm sure it will be good, too. =) It took much longer for my beans to get done, like an hour and a half, but they had been left out of the water for a whilebetween soaking and cooking, and may have dried back up some. Soak those beans really well, folks!
For a 2-quart pot, you'll need:
1/2 cup dried black-eyed peas, soaked overnight
1 cup glutinous rice
2 cups water
1/2 cup sugar
1 15-oz can coconut milk
Optional: Crushed peanuts for serving.
Soak 1/2 cup dried black-eyed peas overnight. Or if you're in a hurry, you can use canned beans,
just make sure they're unsalted.
Rinse beans and add to pot with 2 cups of water. Turn heat to high and when it boils, turn the
heat down to medium-low to simmer for about half an hour for the beans to soften. Obviously,
you can skip this step if using canned beans since they'd already be soft. Add 1/2 cup sugar,
1 can of coconut milk, and 1 cup uncooked glutinous rice and let simmer for another half hour to
cook the rice until soft. I like my rice to be the consistency of rice porridge. Taste and add more
sugar if you've got a sweeter tooth than mine.
Serve warm or cold. Add a sprinkle of crushed peanuts on top if you wish.
Enjoy!
GK's notes: Obviously we skipped the peanuts, but I bet they would be good. *sigh*
I added probably 1/8 c more sugar than she calls for, but that's obviously optional! In addition, I used brown rice, because A: I like it and B: it's healthier. Dh wants me to try the sticky rice, so next time I will. I'm sure it will be good, too. =) It took much longer for my beans to get done, like an hour and a half, but they had been left out of the water for a whilebetween soaking and cooking, and may have dried back up some. Soak those beans really well, folks!
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