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- Thread starter Smigo
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Avocado's are still safe even if not organic, there's no GMO seed for them as of this date, so the only threat is sprayed on's and their hard shell protects them from the spray for penetrating into the meat.
I agree with you, and if I'm in a store where they don't have organic ones, I buy non-organic avocados, and lots of them if they're 50 cents each, but when there is the choice in the store, I prefer to support the organic growers even if I can afford fewer of the organic avos.
Cleaning out the fridge is a good old fashioned idea, something I've never done unless I was moving.
So today I was excavating for what to eat, and found alarming things: almost wasted leftovers of a package of organic snow peas from when I made pea pea for supper club (my November 5 post in this thread), organic celery with barely any salvageable remains, the last few shallots in a bag near death, a shriveled jalapeno with brown spots, and two bags of konjac noodles already a month past their expiration date. So I spent ten minutes sorting, pitching, rinsing, trimming, slicing and chopping. Thankfully I only lost a few of the snow peas. Here's the salvaged veg:
I did my standard prep of the konjac noodles: rinse really well, drain, salt, and start them sauteing in butter, with whole garlic cloves at the edge of the pan where I can keep track of them. I have a post about prepping konjac noodles in the "Diet Tips and Tricks" thread. The miracle that is the konjac noodle, spaghetti without the calories, spaghetti for the insulin resistant, requires, IMO, a specific preparation to be equal in flavor and texture to regular spaghetti noodles, and it's the same prep whether you're doing Italian or Asian with them. It is the prep I have described here.
So when the noodles were well on their way to drying out, sizzling, I removed the garlic, and added all the veg. At some point I'd lowered the heat to medium. Stir and turn, stir and turn, and it all lets you know when it's ready. Meanwhile I crushed the cooked garlic and stirred it in.
Then in with the controversial. I love ramen. My favorite men are ramen. But ramen no longer loves me, so I buy the super cheap packets of the super hot kind that prevails in the market nowadays, and I give away the noodles, to the skinny guy across the hall or any friend who wants them, but I keep the sauce packets to use with konjac noodles.
I'm picturing two of the hot curry kind, but one sauce packet turned out to be plenty. I used both packets of "flake", which always kind of makes you wonder why the manufacturers even bother with "flake", which seems like a bit of sawdust. Anyway, one sauce, two flake, into the pan. Stir and turn, stir and turn. By the time the sauce is well distributed throughout the dish, it's ready:
Finished with a handful of peanuts.
Yum, and hardly any need to count calories. The whole packet of Pasta Zero konjac noodles is 40 calories. I used two packets, total 80 calories for pasta, negligible calories for the veg, but the calories of the butter used for the saute should be counted definitely, about 200 cal. in this instance, and the peanuts, about 80 cal. for the approx. quarter cup I used. I don't know how many calories are in the sauce packet, but before the sauce we're only at 360 calories for the whole huge pan, so I'm not worrying.
Yep, I ate it all up for breakfast lunch today. There's one goofy YouTuber who closes her cooking videos by saying "Bon Appetitties".
So today I was excavating for what to eat, and found alarming things: almost wasted leftovers of a package of organic snow peas from when I made pea pea for supper club (my November 5 post in this thread), organic celery with barely any salvageable remains, the last few shallots in a bag near death, a shriveled jalapeno with brown spots, and two bags of konjac noodles already a month past their expiration date. So I spent ten minutes sorting, pitching, rinsing, trimming, slicing and chopping. Thankfully I only lost a few of the snow peas. Here's the salvaged veg:
I did my standard prep of the konjac noodles: rinse really well, drain, salt, and start them sauteing in butter, with whole garlic cloves at the edge of the pan where I can keep track of them. I have a post about prepping konjac noodles in the "Diet Tips and Tricks" thread. The miracle that is the konjac noodle, spaghetti without the calories, spaghetti for the insulin resistant, requires, IMO, a specific preparation to be equal in flavor and texture to regular spaghetti noodles, and it's the same prep whether you're doing Italian or Asian with them. It is the prep I have described here.
So when the noodles were well on their way to drying out, sizzling, I removed the garlic, and added all the veg. At some point I'd lowered the heat to medium. Stir and turn, stir and turn, and it all lets you know when it's ready. Meanwhile I crushed the cooked garlic and stirred it in.
Then in with the controversial. I love ramen. My favorite men are ramen. But ramen no longer loves me, so I buy the super cheap packets of the super hot kind that prevails in the market nowadays, and I give away the noodles, to the skinny guy across the hall or any friend who wants them, but I keep the sauce packets to use with konjac noodles.
I'm picturing two of the hot curry kind, but one sauce packet turned out to be plenty. I used both packets of "flake", which always kind of makes you wonder why the manufacturers even bother with "flake", which seems like a bit of sawdust. Anyway, one sauce, two flake, into the pan. Stir and turn, stir and turn. By the time the sauce is well distributed throughout the dish, it's ready:
Finished with a handful of peanuts.
Yum, and hardly any need to count calories. The whole packet of Pasta Zero konjac noodles is 40 calories. I used two packets, total 80 calories for pasta, negligible calories for the veg, but the calories of the butter used for the saute should be counted definitely, about 200 cal. in this instance, and the peanuts, about 80 cal. for the approx. quarter cup I used. I don't know how many calories are in the sauce packet, but before the sauce we're only at 360 calories for the whole huge pan, so I'm not worrying.
Yep, I ate it all up for breakfast lunch today. There's one goofy YouTuber who closes her cooking videos by saying "Bon Appetitties".
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This week I'm having the best sandwich in the world. Just my opinion of course, and some won't resist adding bacon or cheese or a fried egg or even a beef patty, but for me this vegetable abundance has everything. The mayo has protein, the avocado has pretty considerable protein. The ancient grain mini naan I used have 5 grams protein each. It all adds up, and with the satisfied feeling I get from eating this, I feel quite certain I won't perish from protein hunger.
The stars have to align. Last week the organic iceberg lettuce was 2.39 per head, unbelievable these days. I bought two heads. The organic avocados weren't ripe yet, but well priced so I bought two of the net bags of four. Avos and tomatoes ripen just by sitting around at room temperature. I took a pic of one of these huge organic beefsteak tomatoes. I don't have a scale, but these must be at least a pound each. They were packaged two for 1.92. Gawd. I bought eight. It took from Thursday until today for everything to be ripe and ready, so from now until they're gone, most meals will be just like this one.
Bread and condiments.
Veg layers: Lettuce, then tomato (plus salt and pepper) then avocado, then jalapeno. I forgot to take a pic of the next layer, but just like that, more lettuce, more tomato, more avo, more jalapeno.
Then on with the hat.
Cross section view, today's breakfast lunch:
Calories? Fuhgeddaboudit. Just the small avocado, approx. 225-250 calories. The mini naan breads 150 cal. each. The mayo, some cals. But this will keep me full all day. Dinner tonight will be a few tortilla chips with tomato salsa. That's not a false promise. I can do things that way, and I do very often, thanks to a few years of becoming attuned to real hunger vs. mouth hunger.
The stars have to align. Last week the organic iceberg lettuce was 2.39 per head, unbelievable these days. I bought two heads. The organic avocados weren't ripe yet, but well priced so I bought two of the net bags of four. Avos and tomatoes ripen just by sitting around at room temperature. I took a pic of one of these huge organic beefsteak tomatoes. I don't have a scale, but these must be at least a pound each. They were packaged two for 1.92. Gawd. I bought eight. It took from Thursday until today for everything to be ripe and ready, so from now until they're gone, most meals will be just like this one.
Bread and condiments.
Veg layers: Lettuce, then tomato (plus salt and pepper) then avocado, then jalapeno. I forgot to take a pic of the next layer, but just like that, more lettuce, more tomato, more avo, more jalapeno.
Then on with the hat.
Cross section view, today's breakfast lunch:
Calories? Fuhgeddaboudit. Just the small avocado, approx. 225-250 calories. The mini naan breads 150 cal. each. The mayo, some cals. But this will keep me full all day. Dinner tonight will be a few tortilla chips with tomato salsa. That's not a false promise. I can do things that way, and I do very often, thanks to a few years of becoming attuned to real hunger vs. mouth hunger.
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You do eat more healthier stuff than most. That looks delicious
Thanks.You do eat more healthier stuff than most. That looks delicious
Well I do try to eat the best healthy stuff, but honestly I just don't post much in the way of cheat days and slip-ups.
Tomato and avocado sandwich take two, the lettuce wrap.
If anybody reading this likes the lettuce wrap sandwich, and hasn't tried the one made by Jimmy Johns, which they call the "unwich", you're missing the best one on the market, IMO. They use a ton of crisp, unblemished iceberg lettuce around the ingredients instead of bread. Submarine sandwich bread isn't that great anyway. Without it I can allow myself a potato chip or two or three. It's hard to get how they can do it without charging extra. I've seen someone struggle with Wendys lettuce wrap burger, which uses nothing more than the bare minimum of romaine leaves, kind of like a hula skirt around the burger, which quickly gets soggy and drips all over.
I decided to see if I could do as well as Jimmy Johns with a lettuce wrap that really works, doesn't break open, doesn't leak. Mine was good, but not perfect like JJ's, so I'll have to try again another day. After today's experiment, I now suspect they fan out the lettuce leaves and overlap them, rather than just stacking them. Here's how it went for me.
The lettuce
First tomato layer
First avocado layer. Getting crowded in there.
Second layer tomato and avo, plus salt and pepper, then some jalapenos.
Not pictured, a little mayo & mustard I dabbed on before wrapping up.
But would it wrap? I got it shut, but when I picked it up to add a paper towel diaper, it dribbled out loads of tomato juice at the bottom. Jimmy Johns uses a diaper too, but their paper is sturdy and waxy, though I can't remember ever having juice in the bottom of the paper after the last bite of unwich. I'll bet they drain the tomato slices before using them.
Anyway, delicious owing to the great ingredients, today's breakfast lunch:
If anybody reading this likes the lettuce wrap sandwich, and hasn't tried the one made by Jimmy Johns, which they call the "unwich", you're missing the best one on the market, IMO. They use a ton of crisp, unblemished iceberg lettuce around the ingredients instead of bread. Submarine sandwich bread isn't that great anyway. Without it I can allow myself a potato chip or two or three. It's hard to get how they can do it without charging extra. I've seen someone struggle with Wendys lettuce wrap burger, which uses nothing more than the bare minimum of romaine leaves, kind of like a hula skirt around the burger, which quickly gets soggy and drips all over.
I decided to see if I could do as well as Jimmy Johns with a lettuce wrap that really works, doesn't break open, doesn't leak. Mine was good, but not perfect like JJ's, so I'll have to try again another day. After today's experiment, I now suspect they fan out the lettuce leaves and overlap them, rather than just stacking them. Here's how it went for me.
The lettuce
First tomato layer
First avocado layer. Getting crowded in there.
Second layer tomato and avo, plus salt and pepper, then some jalapenos.
Not pictured, a little mayo & mustard I dabbed on before wrapping up.
But would it wrap? I got it shut, but when I picked it up to add a paper towel diaper, it dribbled out loads of tomato juice at the bottom. Jimmy Johns uses a diaper too, but their paper is sturdy and waxy, though I can't remember ever having juice in the bottom of the paper after the last bite of unwich. I'll bet they drain the tomato slices before using them.
Anyway, delicious owing to the great ingredients, today's breakfast lunch:
OMG I am comin over to your house
For those who don't know
growyourownvegetables.org
Cooking Oil Smoke Point
this is very important in the taste of what you cook
Cooking Oil Smoke Point - Grow Your Own Vegetables
The smoke point is when an oil will begin to burn or smoke. Avoiding this is important because it negatively affects flavor.
growyourownvegetables.org
Haha. I love sharing food with friends.
Jimi wow, that looks delicious.
I've always liked stroganoff dishes, regular, vegetarian and vegan, because stroganoff is basically a thick gravy with a little bit of stuff in it. Mmmm, gravy forever.
Back from Thanksgiving with the famdamily and some friends. Tamales (three kinds), guacamole and salsa, sweet potato casserole.
My contribution was pea pea, since I'd already test driven it (my November 5 post in this thread, and I'm recycling that photo).
I was actually able to get more of the edible flowers yesterday at Whole Foods, where I picked up an apple pie too.
I also took some of my cranberry relish (recycled photo from my October 2 post in this thread).
Bevs we had: pumpkin ale, beer, wine and iced tea.
It was kind of fun for a while, but I'm glad we don't have to do it every week or every month. Ya know, family and politics and religion, all that.
Hope all my VU peeps have had a good holiday.
My contribution was pea pea, since I'd already test driven it (my November 5 post in this thread, and I'm recycling that photo).
I was actually able to get more of the edible flowers yesterday at Whole Foods, where I picked up an apple pie too.
I also took some of my cranberry relish (recycled photo from my October 2 post in this thread).
Bevs we had: pumpkin ale, beer, wine and iced tea.
It was kind of fun for a while, but I'm glad we don't have to do it every week or every month. Ya know, family and politics and religion, all that.
Hope all my VU peeps have had a good holiday.
Here's the recipe for the above ^^^^^^^^^^^^^
Vegan Tamales
Fillin
15 oz fresh mushrooms
1 large onion
3 tbs Adobo chili paste
2 tsp tomato paste
2 tbs olive oil
1 tsp garlic powder
1 tbs cumin
salt and pepper to taste
*I added a little arrowroot starch to make my filling a bit thicker
Dough
3 cups Maseca
1/2 cup olive oil
2 cups vegetable broth
1 tsp turmeric
salt
Soak husks. I used parchment paper cause I didn't have husks
Clean and put mushrooms and onion in processer till crumbly and put in a pan on stove at med heat add adobo paste and spices, if you want hotter add a little cayenne powder, cook 10 to 12 minutes at medium heat (Stirring Occasionally) then add salt and pepper and simmer for another 5 min.
In a bowl add Maseca, oil,, and turmeric, mix and add 1 to 1 and 1/4 cup of broth to get the right thickness, I just did trial and error.
put 2 scoops of dough in a husk, at this point I was totally guessin so I tried to flatten out the dough into a rectangle shape and
then add 1 scoop of filling
at this point I rolled the paper, wish it woulda been husks and steamed a couple
Things I kinda did wrong:
I didn't get my dough mashed out thin enough
Other than that it was a total success
Vegan Tamales
Fillin
15 oz fresh mushrooms
1 large onion
3 tbs Adobo chili paste
2 tsp tomato paste
2 tbs olive oil
1 tsp garlic powder
1 tbs cumin
salt and pepper to taste
*I added a little arrowroot starch to make my filling a bit thicker
Dough
3 cups Maseca
1/2 cup olive oil
2 cups vegetable broth
1 tsp turmeric
salt
Soak husks. I used parchment paper cause I didn't have husks
Clean and put mushrooms and onion in processer till crumbly and put in a pan on stove at med heat add adobo paste and spices, if you want hotter add a little cayenne powder, cook 10 to 12 minutes at medium heat (Stirring Occasionally) then add salt and pepper and simmer for another 5 min.
In a bowl add Maseca, oil,, and turmeric, mix and add 1 to 1 and 1/4 cup of broth to get the right thickness, I just did trial and error.
put 2 scoops of dough in a husk, at this point I was totally guessin so I tried to flatten out the dough into a rectangle shape and
then add 1 scoop of filling
at this point I rolled the paper, wish it woulda been husks and steamed a couple
Things I kinda did wrong:
I didn't get my dough mashed out thin enough
Other than that it was a total success
I also eat meat... but love veggies too. That looks really good to me (love avocado) That reminds me... I have some of the last of my home grown fresno peppers (frozen) and having pizza tonight (those are totally going on it)
It usually has sour cream (and I can handle a little but with lactose issues I just use plain greek yogurt)
We just had a roast (beef... my nephew loves beef... this was very close to "prime rib") Baked potatoes, vegis, ect) but we got a free pumpkin pie from a neighbor (her daughter gets free food from some program... they don't really need it but they also give some to us and we pass it along to the homeless people) After dinner, I had two big slices (with non-dairy whipped topping) It was so good!
You made this all from scratch? Good job. I would eat that any day (I love mushrooms... used to live up in the mountains and every spring would pick wild Morels... look that up)
So yesterday I made french toast for breakfast (with cinnamon and vanilla) topped with real butter and real maple syrup. Then I vape the same thing (DIY vape juice) That was fun.
@Jimi has a November 5 post in this thread, with his wife's stroganoff recipe which has no dairy in it. It looks delicious, though I haven't tried it yet.
Growing up, my mom, a frugal cook, knew a thousand ways to cook with a pound of ground meat, so we had hamburger stroganoff
Nobody was complaining about it.
Whenever I hear people discussing holiday cooking plans, I very, very often detect a backlash against the turkey these days. A friend I had dinner with last night served Thanksgiving leftovers. She and her family had boeuf bourguignon for Thanksgiving.
Thanksgiving is about having time off with family and friends, counting your blessings, not about any mandatory menu.
Here's the recipe for the above ^^^^^^^^^^^^^
Vegan Tamales
Fillin
15 oz fresh mushrooms
1 large onion
3 tbs Adobo chili paste
2 tsp tomato paste
2 tbs olive oil
1 tsp garlic powder
1 tbs cumin
salt and pepper to taste
*I added a little arrowroot starch to make my filling a bit thicker
Dough
3 cups Maseca
1/2 cup olive oil
2 cups vegetable broth
1 tsp turmeric
salt
Soak husks. I used parchment paper cause I didn't have husks
Clean and put mushrooms and onion in processer till crumbly and put in a pan on stove at med heat add adobo paste and spices, if you want hotter add a little cayenne powder, cook 10 to 12 minutes at medium heat (Stirring Occasionally) then add salt and pepper and simmer for another 5 min.
In a bowl add Maseca, oil,, and turmeric, mix and add 1 to 1 and 1/4 cup of broth to get the right thickness, I just did trial and error.
put 2 scoops of dough in a husk, at this point I was totally guessin so I tried to flatten out the dough into a rectangle shape and
then add 1 scoop of filling
at this point I rolled the paper, wish it woulda been husks and steamed a couple
Things I kinda did wrong:
I didn't get my dough mashed out thin enough
Other than that it was a total success
Wow, wow wow wow. Tamale making is so time and labor intensive, making the filling, making the dough, assembling the tamales, wrapping them, steaming them.
My hat is off to you. You're a one man tamale factory.
I'll bet those were delicious, and healthy, made your way.
Thank you for the kind words
, it wasn't as hard as it looks and went pretty fast for a firsttimer I guess but they sure did taste good, gonna make them again when the ones in the freezer are gone.
I sure did and surprisingly it wasn't that hard
Nothing against turkey at all (but with just the three of us it's too much)
My mother often does strange things for Christmas dinner... one year it was king crab.
Does anybody else remember eating pineapple sandwiches as a kid? I think some ladies magazine had an ad, or maybe a pineapple company had an ad, promoting it, and it became the rage. It could be just bread, mayo and pineapple, or pineapple and bacon, pineapple and ham, or pineapple and cheese. It didn't go into the school lunch bag because it would become too soggy, and indeed, at home the slices had to be pressed in a tea towel to get out as much juice as possible, or the whole can of slices drained sideways in a strainer for a while.
Something sparked my memory. Pineapple canned in its own juice is so delicious. I've got back on a kick with the pineapple and cheese. It didn't have this many layers in childhood. Usually just the mayo on standard bread, one slice of cheese, one slice of pineapple, but I made a pineapple cheese hero sandwich for dinner:
Om nom nom nom.
Something sparked my memory. Pineapple canned in its own juice is so delicious. I've got back on a kick with the pineapple and cheese. It didn't have this many layers in childhood. Usually just the mayo on standard bread, one slice of cheese, one slice of pineapple, but I made a pineapple cheese hero sandwich for dinner:
Om nom nom nom.
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For anyone who buys plant burgers from the stores, they are so easy to make yourself anyway.
www.bloomberg.com
Beyond Meat Plant’s Dirty Conditions Revealed in Photos, Documents
Beyond Meat Plant’s Dirty Conditions Revealed in Photos, Documents
The facility in Pennsylvania illustrates the alt-meat maker’s ongoing difficulties.
www.bloomberg.com
For anyone who buys plant burgers from the stores, they are so easy to make yourself anyway.
Beyond Meat Plant’s Dirty Conditions Revealed in Photos, Documents
Beyond Meat Plant’s Dirty Conditions Revealed in Photos, Documents
The facility in Pennsylvania illustrates the alt-meat maker’s ongoing difficulties.
I wouldn't buy Bill Gates "Beyond" brand if it were the last morsel of food left in the store on the last day of the zombie apocalypse at the end of the world.
Thank you
Not making this today but it is very interesting (and a lot of work):
That looks festive and pretty, but when you watch the vid, some of the ingredients don't sound too appetizing.
I made a sweet potato cake for a meeting/potluck last night. It turned out more like chewy blondies than cake, and way better than I expected. I think if you taste without knowing what it is, you don't taste sweet potato.
As soon as I saw the organic cake mix I knew I wanted to do one of those "a can and a box" recipes. I have decided that if any recipe ever calls for canned pumpkin, I'll substitute canned sweet potato because it has less of the bitter edge than pumpkin has.
I just mixed the cake mix, the canned sweet potato, some vanilla extract, some liquid pumpkin pie spice extract and a dash of salt. I'm showing a stock photo of the liquid spice extract, very strong! The cake mix and canned sweet potato are my own photo.
To be clear, the liquid pumpkin pie spice extract has no pumpkin extract. It has extracts of the same spices that are in the jar of pumpkin pie spice: cinnamon, ginger, allspice, nutmeg. You could also choose to add some bourbon or rum to your batter, but I didn't.
The batter is thick and heavy, not thin and battery, so you plop big spoonfuls into your greased (buttered) pan and spread it out evenly. It makes a shallow cake, more like brownies, not a high fluffy cake. I baked it up. It turned out looking plain jane, so I was wishing I'd bought some apricot jam to put on, for a glazy finish, topped with nuts, but I didn't have the jam.
So I sprinkled on some powdered sugar, probably less than a tablespoon for the whole thing, and some sliced almonds. I covered the pan, and off it went with me to the potluck.
It was delicious, no leftovers.
As soon as I saw the organic cake mix I knew I wanted to do one of those "a can and a box" recipes. I have decided that if any recipe ever calls for canned pumpkin, I'll substitute canned sweet potato because it has less of the bitter edge than pumpkin has.
I just mixed the cake mix, the canned sweet potato, some vanilla extract, some liquid pumpkin pie spice extract and a dash of salt. I'm showing a stock photo of the liquid spice extract, very strong! The cake mix and canned sweet potato are my own photo.
To be clear, the liquid pumpkin pie spice extract has no pumpkin extract. It has extracts of the same spices that are in the jar of pumpkin pie spice: cinnamon, ginger, allspice, nutmeg. You could also choose to add some bourbon or rum to your batter, but I didn't.
The batter is thick and heavy, not thin and battery, so you plop big spoonfuls into your greased (buttered) pan and spread it out evenly. It makes a shallow cake, more like brownies, not a high fluffy cake. I baked it up. It turned out looking plain jane, so I was wishing I'd bought some apricot jam to put on, for a glazy finish, topped with nuts, but I didn't have the jam.
So I sprinkled on some powdered sugar, probably less than a tablespoon for the whole thing, and some sliced almonds. I covered the pan, and off it went with me to the potluck.
It was delicious, no leftovers.
My delicious breakfast lunch today was modified gazpacho, part canned, part fresh.
Cans
Diced tomatoes with green chiles
Black olives
Fresh
Cucumber
Yellow onion
Thyme
Garlic
Avocado
Seasonings
Red pepper flakes
Salt
Dash of vinegar
Dash of Worcestershire
Here is the big bowl:
Then my serving with the avocado added.
Not seen, I also topped it with a little bit of salad mix, the end of a bag, and some seasoned croutons.
I've got leftovers for dinner tonite.
Cans
Diced tomatoes with green chiles
Black olives
Fresh
Cucumber
Yellow onion
Thyme
Garlic
Avocado
Seasonings
Red pepper flakes
Salt
Dash of vinegar
Dash of Worcestershire
Here is the big bowl:
Then my serving with the avocado added.
Not seen, I also topped it with a little bit of salad mix, the end of a bag, and some seasoned croutons.
I've got leftovers for dinner tonite.
Thank you Jimi.I could eat that right now, looks so good
It was very easy to make. I'm having it again for dinner.
OMYGAWD my mouth is on FIRE.
I like some things made by this brand of frozen Indian foods, but these chili paneer samosas were kind of weird and bland, the paneer inside surrounded by unidentifiable mushy stuff. I should have photographed them out of the oven though, because you know anything wrapped in dough comes out looking browned and pretty. The chutney that came with them was equally mediocre.
So that gave me an excuse to open this jar of Momofuku I've been hanging onto. Apparently crunchy chili seeds are a thing in some parts of Asia, and this chili oil has become famous among food bloggers:
Well it certainly perked up those samosas, and me too. I'm grateful to still have the roof of my mouth intact.
Both stock photos. My dinner tonite.
I like some things made by this brand of frozen Indian foods, but these chili paneer samosas were kind of weird and bland, the paneer inside surrounded by unidentifiable mushy stuff. I should have photographed them out of the oven though, because you know anything wrapped in dough comes out looking browned and pretty. The chutney that came with them was equally mediocre.
So that gave me an excuse to open this jar of Momofuku I've been hanging onto. Apparently crunchy chili seeds are a thing in some parts of Asia, and this chili oil has become famous among food bloggers:
Well it certainly perked up those samosas, and me too. I'm grateful to still have the roof of my mouth intact.
Both stock photos. My dinner tonite.
That Momofuku is addictive!
I'm still eating expiration dates on prepper foods, so last night and today, canned hummus doctored up with spices, while trying not to let these lovely ripe avocados go bad.
Here is today's breakfast lunch, dabbed all over with Momofuku:
I'm still eating expiration dates on prepper foods, so last night and today, canned hummus doctored up with spices, while trying not to let these lovely ripe avocados go bad.
Here is today's breakfast lunch, dabbed all over with Momofuku:
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Merry Christmas (like my avatar?)
Made french toast for breakfast (been making my own since I was 6 years old) I once made some with a bit of frozen orange juice concentrate (saw that on some cooking show) Didn't have any so just used CAP juicy orange flavor concentrate.
We had Christmas dinner yesterday (the only day my nephew could come) Had BBQ ribs (we like to be different) Anyway, mom prepped some bacon wrapped dates but things got so busy she forgot to cook them... will enjoy those today!
Made french toast for breakfast (been making my own since I was 6 years old) I once made some with a bit of frozen orange juice concentrate (saw that on some cooking show) Didn't have any so just used CAP juicy orange flavor concentrate.
We had Christmas dinner yesterday (the only day my nephew could come) Had BBQ ribs (we like to be different) Anyway, mom prepped some bacon wrapped dates but things got so busy she forgot to cook them... will enjoy those today!
Welcome to the VU noranoler.
That's why I never married. Couldn't find a man who would cook for me, and the other "husbandly duty" is too easy to find without having to have government paper and church words.
I think this is the best dessert I ever made, using a box of gingerbread mix, a can of sweet potato puree, a jar of orange marmalade, and about two thirds of a one pound bag of pecans. And I gave away almost the whole thing to the skinny guy across the hall when I got a last minute invitation to spend Christmas in Mexico.
I've had my back up against pecan pie for years. Everybody loves it, but when I see those end caps at the grocery store featuring everything you need for gloppy green bean casserole, and the next end cap with everything you need for Karo syrup pecan pie, it feels like we are being herded into mediocrity. Undeniably the pecan pie's main feature, the syrup custard, is tasty, but for a long time I have felt it could be better. People tend to use a store bought pie crust, and that's mediocre. Karo syrup doesn't have much flavor other than excessive sweetness. I have tried making pecan pie with maple syrup, better. One time I made it with Cheri's Desert Harvest prickly pear syrup. It made pink pecan pie, and everyone at my old office enjoyed every crumb of it. Sometime last year I posted an apple butter pecan pie in this thread, using frozen puff pastry crust. That was good too.
So I wasn't looking for another version of pecan pie, but when I finished this gingerbread cake, of course I immediately noticed how much it looks like pecan pie, superficially anyway. It's also reminiscent of fruitcake, but in a good way. The orange peel in the marmalade adds visual appeal and extra flavor.
So anyway to make it: first I lightly toasted the pecans in the oven and put them aside to cool.
I mixed the canned sweet potato and the gingerbread mix with about a tablespoon of vanilla extract to give the sweet potato some velvety flavor, a generous pinch of salt (the canned sweet potato is unsalted) and a few squirts of the liquid pumpkin pie spice extract. I'm showing a side shot below, so you can see I used basically a small sheet pan with slightly higher sides. The cake turned out low but fluffy and tender. I baked it at 350, about 30 minutes (I think), until a knife inserted in the center came out clean.
When the cake was completely cooled, I emptied about two thirds of the orange marmalade into a sauce pan and added a little water to loosen it up (don't add too much liquid!). That liquid could have been white rum or orange liqueur, but I never think of that until it's too late. I heated it until it started to bubble and burp, removed it from heat, and stirred in pecans until the liquid was full with pecans (does that make sense?). I salted generously because the nuts want salt. Then spread the mixture over the cooled cake.
After making it I got the whirlwind invitation to go to Mexico. I decided to accept it, so I cut and wrapped two pieces for us to eat at the airport, and gave the rest away.
I've had my back up against pecan pie for years. Everybody loves it, but when I see those end caps at the grocery store featuring everything you need for gloppy green bean casserole, and the next end cap with everything you need for Karo syrup pecan pie, it feels like we are being herded into mediocrity. Undeniably the pecan pie's main feature, the syrup custard, is tasty, but for a long time I have felt it could be better. People tend to use a store bought pie crust, and that's mediocre. Karo syrup doesn't have much flavor other than excessive sweetness. I have tried making pecan pie with maple syrup, better. One time I made it with Cheri's Desert Harvest prickly pear syrup. It made pink pecan pie, and everyone at my old office enjoyed every crumb of it. Sometime last year I posted an apple butter pecan pie in this thread, using frozen puff pastry crust. That was good too.
So I wasn't looking for another version of pecan pie, but when I finished this gingerbread cake, of course I immediately noticed how much it looks like pecan pie, superficially anyway. It's also reminiscent of fruitcake, but in a good way. The orange peel in the marmalade adds visual appeal and extra flavor.
So anyway to make it: first I lightly toasted the pecans in the oven and put them aside to cool.
I mixed the canned sweet potato and the gingerbread mix with about a tablespoon of vanilla extract to give the sweet potato some velvety flavor, a generous pinch of salt (the canned sweet potato is unsalted) and a few squirts of the liquid pumpkin pie spice extract. I'm showing a side shot below, so you can see I used basically a small sheet pan with slightly higher sides. The cake turned out low but fluffy and tender. I baked it at 350, about 30 minutes (I think), until a knife inserted in the center came out clean.
When the cake was completely cooled, I emptied about two thirds of the orange marmalade into a sauce pan and added a little water to loosen it up (don't add too much liquid!). That liquid could have been white rum or orange liqueur, but I never think of that until it's too late. I heated it until it started to bubble and burp, removed it from heat, and stirred in pecans until the liquid was full with pecans (does that make sense?). I salted generously because the nuts want salt. Then spread the mixture over the cooled cake.
After making it I got the whirlwind invitation to go to Mexico. I decided to accept it, so I cut and wrapped two pieces for us to eat at the airport, and gave the rest away.
I do like your avatar, and your recipe idea using a vape flavoring.
Happy new year.
We are having "breakfast for dinner" (this always includes biscuits and gravy)
When I was very young, I stayed the night at a friend's house. They had leftover spaghetti sandwiches for breakfast... there are no rules LOL
I will admit, after the holidays (all health and calorie issue went out the door) I really do need to eat healthy again.
When I was very young, I stayed the night at a friend's house. They had leftover spaghetti sandwiches for breakfast... there are no rules LOL
I will admit, after the holidays (all health and calorie issue went out the door) I really do need to eat healthy again.
YES! I make a great pecan pie but I despise high fructose corn syrup (and we used to have pecan trees right in the yard... free if you don't mind getting them out of the shells) I am going to keep this idea on the back burner. I used to use dark Karo syrup but molasses can work work for the dark flavor (did you know it has lots of minerals) Have to let this roll around in my head but you have given me many ideas.
