Figured I need to use up some veggies before more get picked up wednesday, but wound up mostly just using ones from the garden.
Sauteed onion (CSA) with little marble-sized tomatoes (garden) and zucchini (garden). Scrambled two eggs. Put a few slices of Hillman Farm ripened chevre on the side.The chevre was the best part.Recommended pairing: third cup of Rao's.
Made a kind of reuben sandwich thing with tempeh for lunch.
Boiled the tempeh and then sauteed it for just a couple minutes to brown the outsides a little bit. Put that on Hungry Ghost bread and topped it with Swiss cheese and sauerkraut and Russian dressing.
Wasn't as delicious as I'd hoped, or as delicious as the one they've got up at the Hope & Olive, which is what I was trying to imitate. But it worked for lunch and was fun to make.
Recommended pairing: Opa Opa Light.
Used the other biscuit for a quick pre-work breakfast. Cut it in half, toasted it, buttered it, put an egg and a tomato slice on each half. Delicious.
Recommended pairing: Coffee once I got to work.
I had tacos for breakfast so I figured I could have breakfast food for dinner. And at the Hungry Ghost they had buttermilk biscuits again!
Toasted the biscuit and put butter on it. Inside went, in order: a fried egg, cheddar, and sauteed veggies (red onions, chard and a couple tomato slices).
Amazing. I love those biscuits.
Appetizer: a big handful of raspberries that I picked fresh less than an hour ago.
Recommended pairing: tap water.
Not sure how breakfast tacos really differ from dinner tacos. Mostly in intent, I think.
Started out this morning planning to make some sort of breakfast burrito-type thing. But I wanted to use corn tortillas. And we were out of eggs. And we were out of beans. So I sauteed some kale/chard with leftover tofu/zucchini. Onto the tortillas went that pile, and on top of that went cheddar, cilantro, red onion, and salsa verde.
So the end result was just regular tacos, plus kale/chard, minus lettuce.
But it was still a pretty good breakfast.
Recommended pairing: second pot of Rao's Organic Honduras.
We were gonna go with grilled cheese for dinner, and then decided on tempeh burgers.
Sauteed some boiled tempeh in olive oil. Then onto the bun (this time: Trader Joe's Organic Soft Wheat. It's hard to make it to the Hungry Ghost when it's so goddamn hot outside) with cheddar, butter-sauteed red onions, cilantro, mayo, sauerkraut, tomato, lettuce.
On the side: raw broccoli and peapods which we dipped in hummus.
Recommended pairing: water from the tap.
Used up the last two sprouted corn tortillas in some huevos this morning and they remained amazing. Like so amazing it was maybe the best my huevos have ever been.
It was a double decker (would have been triple but there were only those two tortillas) of tortilla, fried egg, cheddar, tempeh/zucchini chunks sauteed in olive oil and habanero sauce, cilantro, tomato. Would have put some red onions in there but we're out. And probably would have made some more tofu if I hadn't used it up last night, but replacing it with the tempeh/zucchini turned out really really good and I might do it again that way.
On top went guacamole, salsa verde and a little bit of lime. Super yummy.
Recommended pairing: Rao's coffee and some orange juice.
Thought I'd see how beets worked in pasta sauce.
Started out by peeling and sauteing a couple small beets along with their greens. Then added red onion and a big handful of garlic scapes. Meanwhile I was sauteing big chunks of tofu with red onion. Then threw it all together with a whole jar of store-bought vodka sauce, half a zucchini, and a bunch of dried red chili.
After it looked pretty saucy I put it on top of some bowtie pasta (I was sad to see we were out of penne) and topped it with some crumbled feta.
It was great! the sugar in the beets made it taste like a nice sweet pasta sauce and then there was a nice beet aftertaste to go with the spiciness of the chili. Yum!
On the side: spinach/lettuce salad with tomato and some more feta.
Recommended pairing: Maker's on the rocks.
Every day should be taco day. And I got some sprouted corn tortillas made by Food Life out of Corona CA that I hadn't tried before and they were the best store-bought tortillas ever.
Inside the amazing tortillas went tofu, cheddar, red onion, cilantro, tomato, lettuce, lime, guacamole and salsa verde. Yum!!!
On the side was a salad made up of spinach, lettuce, halved grape tomatoes, walnuts and feta. Dressed with Stop & Shop brand Italian (accidentally read the label on the Newman's Own Italian and looks like they've got anchovies in there).
Dessert: big slice of watermelon.
Recommended pairing: Ol' Woody Pale from Mad Anthony Brewing out of Fort Wayne IN. Not bad for Indiana.
Quick and easy dinner for when I get home late and Caitlin's already in bed: mac and cheese with other stuff thrown in.
Started with a store-bought box of Annie's Shells & Cheese.
On top which went provolone, mozzarella, parmasean, asiago, fontina, romano, garlic scapes, beet greens, red onion, tomato, salt, dried red chili, and what was left of the tomato sauce in the fridge.
Mixed it up and ate it out of the bowl. Yum!
Recommended pairing: water from the tap.
On a tempeh roll lately.
Boiled and then sauteed the tempeh in olive oil. Then, in order: pepper jack, butter-sauteed red onions, tomato, lettuce, mayo, bun.
The bun was really just some Stop & Shop bread we had around. Not too bad toasted though.
Recommended pairing: Goose Island 312.
Figured I need to use up some veggies before more get picked up wednesday, but wound up mostly just using ones from the garden.
Made a kind of reuben sandwich thing with tempeh for lunch.
I had tacos for breakfast so I figured I could have breakfast food for dinner. And at the Hungry Ghost they had buttermilk biscuits again!
Not sure how breakfast tacos really differ from dinner tacos. Mostly in intent, I think.
Used up the last two sprouted corn tortillas in some huevos this morning and they remained amazing. Like so amazing it was maybe the best my huevos have ever been.
Thought I'd see how beets worked in pasta sauce.
Every day should be taco day. And I got some sprouted corn tortillas made by Food Life out of Corona CA that I hadn't tried before and they were the best store-bought tortillas ever.
On a tempeh roll lately.