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My great mistake, the fault for which I can't forgive myself, is that one day I ceased my obstinate pursuit of my own individuality // Oscar Wilde

Tag: to eat

// Ninesday (edibles).

9. To get you all in the mood for the Ninesday, food edition–

8. This week, I’ll be making my sandwiches in advance, so that I can sleep in that extra fifteen minutes every morning. This Green Goddess grilled cheese from Tastespotting will definitely hit the spot. Avocado + mozzarella + toast + pesto + OMG CAN’T WAIT.

7. I’m really excited to try this quinoa stir fry bowl. I found the recipe on The Almost Vegan’s blog. I’ll probably nix the yard fungus mushrooms and add snow peas.

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6. Those of you who know me know that I love quinoa. It’s one of my favorite go-to ingredients. Thanks to Eating Well Living Thin, I can even add it to my veggie burgers. And this time, I will chop the onions really small. Unlike that one time, which caused the burgers to smoosh into blobs of black bean goop. Some of you know what I’m talking about.

5. After downloading the A Beautiful Mess photo app, I mosey’d over to her blog to see what’s new with Elsie. And in doing so, I stumbled onto recipes for summer tarts. Talk about yummy! Also a bonus: I can reuse many of the groceries I already purchased this week.

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4. Turkish Carrots & Lentils with Herbs, thanks to the Splendid Table. I’m most excited about this recipe because a) I have lentils and no idea what to use them for and b) because it seems like something that will last a little while in the refrigerator. Which is always a bonus, when cooking for yourself.

3. With summer in full swing, I’ve been dying to make recipes with tomatoes. Heirloom tomatoes, cherry tomatoes, red tomatoes, green tomatoes, beefsteak tomatoes…you name it, I want to try it. And the Flourishing Foodie has made that possible. A tomato quiche, you say? I think I’ll make mine with gouda. Bon apetit!

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2. Well, while most of my cooking is done at home and most of my dining out is at places with paper menus, plastic forks, and coffee sleeves, I do really enjoy a nice restaurant here-and-there. I think I’ll splurge a little and try out this vegetarian restaurant that was featured on NPR a few months back–Dirt Candy. Because really, “anyone can cook a hamburger, [we should] leave the vegetables to the professionals.”

1. I have a confession: I’m a bit of a wino. Not in an addictive manner, but I really, really love wine. I think it adds that extra flavor profile to your dinner (and can cover up any kitchen accidents). And, of course, those wine glasses just make you feel fancy.

Next confession: I’m not necessarily a connoisseur, by any means. When trying out new ingredients or toting a bottle along for a dinner party, I have no idea what I should be bringing. My go-to? A red. Yep, that’s about as specific as I get. I much prefer red wine. I have stumbled upon this really excellent list of tips for wine & cheese pairing. And I’ll be putting them to use. So don’t everyone invite me over for your freshly baked tomato quiches made with fancy, fancy cheeses all at once.

// sweet potato hash + fried eggs.

Thanks to a great recipe I found on Nom Nom Paleo, I was able to use up the rest of last week’s groceries! I made a sweet & spicy potato hash with a fried egg on top.

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Ingredients:

sweet potatoes (I used three so that I would have leftovers) // a bit of cinnamon // dried parsley // crushed red pepper // salt pepper to taste // Cajun seasoning // 1/4 stick butter // 2 eggs // (optional) mozzarella cheese

1. Peel sweet potatoes.

2. Grate sweet potatoes (the first time I made this, I couldn’t find the grater, so cut them very small–also effective) & transfer to a bowl.

3. Mix spices & parsley into the grated sweet potatoes.

4. Melt 1/4 stick of butter in skillet, when it begins to brown, add the sweet potatoes. Cook for 5-7 minutes, then turn the heat down and put a lid on the skillet.

5. In separate pan, fry eggs (the original recipe called for sunny sie up eggs, but I went ahead and flipped mine).

6. Place egg on top of sweet potato hash. All finished, time for brinner (breakfast + dinner)!

 

// accidental vegetarian chili.

So, I’m still getting used to this “only buy what you can carry thing.” It makes grocery shopping quite different from buying everything you need for the week, piling it into the car, and being on your merry way. I bought several items that were heavy–laundry detergent + canned items + my normal fresh items + boxed items…you get the idea. It was a fairly miserable experience.

Today, I had two recipes in mind when I set out to Trader Joe’s. But, in my usual fashion (without Alyssa, who is the list-maker), I only bought half of what I needed for both  recipes. Not to worry! I found two different chili recipes that used the ingredients I bought and combined them!

veggie chili

Ingredients:

32 oz vegetable stock // 1 sweet potato, cut into bite-size pieces // 1 red bell pepper, cut into bite-size pieces // 1 can black beans, drained & rinsed // 1 can chick peas, drained & rinsed // 1 cup quinoa (I used white, but you can use any color) // 2 small tomatoes, cut into bite-size pieces // 1 yellow onion, diced // 2 tsp paprika // 1 tsp garlic salt // 1 tsp crushed chili pepper // salt and pepper to taste // 1 tbsp olive oil // 1/4 clove of garlic, finely chopped // 1/2 serrano pepper // 1/8 c. fresh parsley

  1. Saute onions in olive oil until they turn yellow or clear, then add garlic and red bell pepper for about 2 minutes.
  2. Cook quinoa (1 c. quinoa + 2 c. water) in a separate saucepan. Set aside.
  3. Add vegetable stock to the sautéed vegetables.
  4. Add remaining vegetables and spices to the mixture, let simmer at a medium heat for 20 minutes, or until sweet potatoes are soft enough to eat.
  5. Mix quinoa into the chili. Voila!

Eggplant? Who knew.

Hello lovely readers.

Today marks a very special day. A day that will be remembered eternally–the day I consumed my very first eggplant. Now let’s not get carried away; I wasn’t brave enough to try it solo, in all of its glory. My mom suggested that I mask it with veggie lasagna. Then, she taught me to make it!

Vegetarian lasagna

3 small eggplants, sliced horizontally / 1 orange bell pepper, sliced thin / 3 yellow tomatoes, sliced / uncooked baby spinach / 1 jar spaghetti sauce (20 oz) / 1 large bag mozzarella cheese / 8 oz ricotta cheese / whole wheat lasagna noodles / 1 tbsp olive oil / parmesan cheese / salt + pepper, to taste

Pre-heat oven 350 degrees / Mix spaghetti sauce with mozzarella & ricotta / Pour olive oil into bottom of casserole dish / Smooth two large spoonfuls of cheese & sauce mixture into bottom of casserole dish / Cover sauce with uncooked lasagna noodles / Layer all vegetables (eggplant + bell pepper + tomatoes + spinach) / Season with salt + pepper / Add a second layer of sauce & cheese mixture / Cover top with uncooked noodles / Top lasagna with leftover sauce and cheese mixture  / Final step: add parmesan! Lots & lots of parmesan / OH WAIT! Most important step–add 1/4 c. water to dish / Cook for 1 hr, 15 minutes.