I made this Spinach & Mozzarella Egg Bake last night, because I had a carton of Egg Beaters that I wanted to use. I sautéed 2 small Vidalia onions, and a bunch of baby spinach. Added in a few green onions, and some halved cherry tomatoes on top. I had a little shredded mozzarella, and a bit of shredded cheddar, so I used them both. It came out really great. Fluffy, and veggie packed. Not quite as smooth as a quiche (probably because this doesn’t call for heavy cream or milk), but that was fine with me. I always have trouble replacing the cream with lactose free alternatives anyways. Jim & I each had a slice, and he went back for seconds. I had plenty leftover for a few more breakfasts, and will totally make it again.
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Can’t sleep, so I did something really really really really dumb, I attempted to make dumplings with rice and coconut flours. You can imagine that went as well as expected, 
. Eh, for my erratic taste they’re actually pretty good. Plus, at least for the moment, they’re helping me breathe (GERD like thing no likey the gorditas and chicken I made, oof).
Plus, I ran out of simple foods, and have not had the health/will/whatever to clean to do any major cooking, so I’ve been scrounging for food as best as I can. Therefore, I added some butter, sugar, nutmeg, and oatmeal into the left over liquid. This’ll give me something to eat/slurp in the morning. I can taste the coconut, and probably the starch from both the rice and coconut, but that’s about it for now. Fingers crossed I’ll taste more tomorrow.
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i’m positive even if my taste wasn’t changed I’d still like this.
young beet & spinach leaves, two baby carrots, some blueberries, and no-sugar apple juice. Funnily enough, my erratic tastes blend the apple, blueberries, and beet leaves really well.
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Another food for today.
A basic bechamel heated with a little fresh marjoram and garlic along with the clove, onion, nutmeg, salt and pepper. Also, I added about two tablespoons of aged asiago. Then I topped a flat bread with it, and put on some wilted beet leaves, a few spinach leaves (almost all of it bolted not long after sprouting, 
), as well as I added a few dandelion petals. It wasn’t enough and I should have used a few dandelion greens at least. Oh well, it would have been better with mushrooms anyway, .
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I made Aloo Matar
Instead of canned tomato sauce I used several Roma tomatoes that were pass their prime. And I didn’t have any fresh chilis so I used some jarred jalapeño
This is the recipe I loosely used
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Oof! Memory has definitely taken a dive. Wanted this batch of pullman bread to have a little extra liquid, but I completely spaced out that using maple syrup for the sugar, I needed to up it by two tablespoons, and I needed to cut out about 1/4 cup of water. Pppp! Oh well, also I forgot to heat the milk up on the stove so the yeast didn’t soften right.
Considering all the mistakes I’ve been making over the past few months, I think it’s safe to say my cooking days are numbered, 
. Man, I love food, 
.
Oh man, what a happy little mistake.
Some changes I was able to remember. Since this had more moisture in it, it didn’t rise at the same rate. So I set a timer for every ten minutes after placing it into the pullman pan.
Next, when it was half ways risen, instead of the one inch mark from the top, I started the oven. Then once it was a little over the one inch mark, I placed it in the oven.
375° for 35 minutes…Yum!
Ooh! This might be interesting. I feel decent at the moment, so boiling some beet stems and hibiscus petals to make a mochi out of. (Have no red food coloring, so using a few beet stems to try and leach out a little extra color to add with the hibiscus dyed water).
And there we go, and I don’t think I cooked it long enough, meh, tastes…as good as I can taste it, heh. However, the coloring using just what I did worked quite well. Not sure the beet stems were even needed.
Ok! The bbq pulled pork is ready. I have 24 hours to feel up to making the stuffed buns. If I feel awful by four tomorrow, I’ll have to freeze it.
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The spinach is really spinaching at the moment so I’m grabbing a leaf or two for nearly every meal 
Today: leftovers. Fresh mushroom pasta in a bechamel with some sauteed onions in the sauce plus some owen roasted veggies and black beans. And fresh spinach 
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That’s a lot of spinach for one leaf lol. I love fresh spinach, I miss having it in my garden.
I’m feeling a bit under the weather so I cooked pantry tomato soup today. Sautee onion and garlic, add two cans of tomato, two cans of water, stock cubes, leave to boil a little bit. Add seasoning, herbs, spices and/or other veggies to taste. I didn’t have much in the fridge so I just added some spices and some plain ramen. I went in the vaguely-Asian direction and added kecap (sweet soy) sauce, ginger and lemon grass, but you can go in so many different directions with this basic recipe. We used to eat this recipe with pancetta, brown lentils from a can and dried pasta in it when I was a kid.
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I wanted to pop in to let our cookin’est cooks that there are two new tags in the Food & Drink section! You can now tag your dairy-free and gluten-free masterpieces as such!
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It’s super hot here this weekend so I made some “ice cream”
- 3 frozen bananas cut into chunks
- 3 tbsp peanut butter
- 1 tbsp cocoa powder
- Splash of soy milk
Blend everything in a high speed blender until smooth. Makes 2 servings (or one really big one if you’re hungry :)) It’s so good!
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Sounds amazing.
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I love that we’re starting to get good cauliflower again. I owen baked a small one tonight. The trick is to keep the green parts since they go nice and crispy!
This time I crushed a bunch of garlic with a bit of salt with mortar and pestle. Added some harissa and a splash of olive oil. Split the cauliflower head in 4 after trimming away as little as possible. It’s easiest to just cut a cross in the root and pull it apart.
Massage with the oily paste and bake in the oven until done. Some burnt bits are ok.
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I admit that I have never had cauliflower cooked this way. Sounds yummy. I also did not know you could eat the green parts…they leave so little of it on when they package it here, so I just assumed you had to remove the rest. Thanks for posting. Learned something new!
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Felt great today so made some taco meat & beans.
The sauce is pretty weak, but she can’t eat spicy food so it was designed that way. 1/2 asian chili, two tiny ancho chilis, fried garlic & onion, cumin, thyme, and oregano.
And I have the gordita dough resting for an hour. I was going to make tamales, but meh, things changed, so decided to do it this way.
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