peroxidepirate: (foodie)
I made a vegetarian (actually vegan) pot roast kind of thing today! It's good!

Have a vaguely recipe like thing. This is all in American units of measure because I'm kind of sick and don't trust my ability to do conversions right now.

  • 1 lb carrots
  • 2 lb potatoes
  • 1 smallish onion
  • 1 fennel bulb
  • 1 pkg (8 oz) tempeh
  • some olive oil (2 tablespoons?)
  • salt, pepper and minced garlic (1/2 teaspoon each?)

Heat the oven to 425 degrees. Dice the veggies and tempeh. If you like your onions caramelized, saute them for five minutes or so to start them cooking (I didn't do this and I wish I had). Mix everything together in a bowl, then transfer to a baking pan (the kind you'd use to make brownies or something -- mine is 9x13 inches). Roast uncovered for 45 minutes to an hour, depending on how well done you like your veggies. After the first 30 minutes, stir the roast every 10-15 minutes so it cooks evenly.

Makes about three servings as a main dish. I'm eating mine with cheese on toast.
peroxidepirate: (foodie)
Have I mentioned my love for lentils? I love lentils.

Let me tell you about this thing I've been eating for dinner this week.

  • box of whole wheat pasta (14 to 16 oz)
  • can (28 oz?) of Progresso lentil soup (which is too highly salted for me to want to eat on its own)
  • smaller can (16 oz?) of not-very-interesting tomato sauce/spaghetti sauce
  • 3 cups total diced veggies (onions, celery, peppers)
  • spoonful of garlic
  • little bit of vegetable oil
  • finely shredded Parmesan-type cheese

Saute the diced veggies for a few minutes with the oil. Add the garlic. Cook until they start to brown. Add the soup and the tomato sauce. Simmer ~10 minutes.

Cook the pasta, drain, serve with the lentil-tomato stuff as a sauce. Garnish with cheese.

The bland tomato sauce and over-salted lentils balance each other nicely, the lentils provide extra protein in a cheap, vegetarian mostly-out-of-the-pantry meal, and fresh garlic & red peppers always make me happy. Nom. (I even got the red peppers on clearance for $1 a pound; I diced and froze them all and will be enjoying them for the rest of the year at least.)

A pasta recipe again. I know. I like pasta!
peroxidepirate: (foodie)
I'm supposed to come up with a couple of Indian cuisine specials by Tuesday and I know next to nothing about Indian cooking. One of the pub's owners requested gobi Manchurian -- battered cauliflower with "spicy Manchurian sauce" -- which sounds doable. I think I'll serve that as an appetizer, so now I need a soup and an entree. The entree should be vegetarian, or something that can easily be served in a vegetarian and, say, a chicken version.

So hey, friends, would anyone be willing to help me with links or ideas? I would love you forever! Also, I offer up cooking advice and/or recipes for American, American-vegetarian, and Mexican cuisine as a trade (or just because).
peroxidepirate: (foodie)
Recipe! I make pasta salads a lot in summer, usually without a recipe, but this one is so good I have to write it down so I can remember to make it again.

  • 2/3 lb. small pasta (raw weight)
  • 1 lb. cooked black beans (1 can, in this case)
  • 1-2 cups diced bell peppers
  • 1 cup green beans, cut up (sliced zucchini would also work)
  • 4 or so scallions, sliced
  • 2/3 cup? low fat mayonnaise
  • 1-2 T? chipotle hot sauce
  • shredded cheddar cheese

Cook the pasta, drain, and cool. Drain the beans and mix in. Saute the peppers and green beans, and let them cool as well. Mix everything but the cheese; keeps for 4 or 5 days. Add cheese to serve. Nom.

The chipotle mayo used as a dressing here is also really good as a dip or dressing for many things, especially sweet potato fries. Mmmm.
peroxidepirate: (Default)
Note to self: get a fruit/dessert icon of some kind.

The jam set up fine, and is delicious! I used low sugar pectin, which is my new favorite canning supply because it's not too sweet and the fruit flavor came out really intense. (For comparison, a batch of traditional jam uses 7 cups of sugar to 5 cups of fruit. This one uses 2 1/2 cups of sugar to 7 cups of fruit.)

Recipe! )
peroxidepirate: (foodie)
Guys, I may finally have a name for my Tumblr page.

I posted a while ago about turnovers. Well, today we made another batch -- little ones, like the original recipe says (for the record: 425 degrees; YES MAKE SURE TO POKE THEM WITH A FORK; 10 to 15 minutes(? I didn't look at the clock)), filled with the following:

-- Braeburn apple slices (3 apples:double batch of dough)
-- shredded sharp white cheddar cheese (8 oz)
-- a dab of honey mustard dressing (4 oz. total)
-- stout-caramelized onion+apple chutney-thing (would've been just caramelized onions, but I didn't have enough) (1/2 onion+1 apple)

They're possibly even better than the spinach dip ones. I could eat the entire batch right now.



I've also made two batches of beef & ale pies with puff pastry crust at work this weekend (puff pastry not made from scratch, because of time and space/equipment constraints :-/ ). That's also kind of fun. Between the beef pies and the turnovers, now I want to move to someplace they spell it colour and open a pie shop.


Tagging this entry recipes, since that's about as precise as most of my non-baking recipes get, so there.

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