Tuesday, October 14, 2008

Anniversary Brunch

(This tastes a whole lot better than it looks)

It's been 3 years since the little Asian woman announced us married by haiku in downtown Seattle. We're flying to Chicago in two weeks to really get down and celebrate the occasion, but opted to have a comfortable fall day at home this October 14th. First meal of the day is Vegetarian Biscuits & Gravy on Whole Wheat English Muffins with Cheesy Potato Casserole and some Jackson's in our french press. Although this isn't the most healthy of choices, the meal was fucking wonderful. Now I'm sitting here, completely satisfied with life and love and I blog.

Cheesy Potato CasseroleIngredients:
I bag of shredded potatoes
1 can of cream of mushroom soup
3/4 cup organic sour cream
1/2 yellow onion (diced)
1/2 stick unsalted, organic butter (melted)
1-2tbsp. cracked black pepper
8 oz. shredded organic cheddar

Directions: Preheat oven to 350. Mix all ingredients in a bowl. Put mixture in a casserole dish and back 45min-hour.

Vegetarian Biscuits & GravyIngredients:
1 cup green lentils
1/4 cup olive oil
1/2 of yellow onion (diced)
1 small red bell pepper (diced)
1/4 cup carrot (diced, but shredded works too)
2 cloves garlic (minced)
1/4 heaping cup of unbleached all purpose flour
1 -2 tbsp. ground black pepper
1 tsp smoked paprika
1/2 tsp ground yellow mustard seed
1+ tsp red pepper flakes
1/8 tsp dried sage (crumbled)
2 1/2 cups milk
1/2 cup ranch dressing (I use my extra ranch from Puccinis when we order take out, use whatever)
3-5 tbsp. sriracha (depending on your love for the hotness)

2 whole wheat english muffins (or you can do the whole biscuit thing, but my way is healthier)

Bring lentils and 3 cups water to a boil. Reduce heat to medium and simmer just until tender (30 min). Drain, and set aside.
Heat oil over medium in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes. Whisk in flour, black pepper, paprika, mustard, red pepper flakes, and sage. Stir constantly for about a minute. Add half the milk. Stir until it is well combined (2-3 min). Add the rest of the milk and do the same. Stir constantly until gravy comes to a gentle boil. Remove from heat. Stir in ranch dressing, sriracha and drained lentils.

Split and toast the whole wheat english muffins. I prefer to spoon the gravy on top, but you can pile it and eat it like regular ol' b&g if you want.

Wednesday, October 8, 2008

Lettin' You Down

So, I have to apologize. I've been cooking up a storm for the last month but our new crib has shitty light. Shitty light means shitty photos. And who wants to look at shitty food photos. The whole point of posting food pictures and recipes is so that I can share the goodness. And maybe, just maybe, some one will want to come over and visit and let me cook for them (residents at 806 E. Washington excluded as I cook for them whenever I'm feelin' it).

Recipes I have had recent success with :

Spaghetti and Meatless Balls (vegan)
(this one is awesome. no meat supplements either. the balls are made with chick peas and they taste kinda amazing)
Pumpkin Walnut Bread
Biscuits & Gravy (vegetarian)
(made with lentils. this dish is pretty much the best vegetarian breakfast item i have ever had)
Black Bean Chili
(spicy and contains soba noodles)

I'm sorry that there are no photos to tease you with. I'm not sure what this means for the future of my food blog. But I can tell you that I have a cook book coming out in early 2009. And that my food is awesome so you should come eat some.