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)

Directions:
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.

7 comments:

melissa said...

everything about this makes me happy..
happy anniversary dear.

LINZ said...

HAPPY ANNIVERSARY!
Thanks for posting the B&G recipe. I made a ghetto vegetarian version this weekend for friends while in Indy, but this sounds MUCH better!

b said...

no problem. we should all do brunch sometime. like a pitch in at our crib or somethin'.

melissa said...

ill bring the mimosas

crow said...

I know you are busy being a mom and that I have NO IDEA of all the other cool things you are probably doing,

BUT...

I've been eating this stuff for almost a month now and I'm ready for a new delectable dish.

Anonymous said...

UPDAAAATE!!! O_O

Kristen said...

Oh my god if I have to look at this for one more day I'm going to.....well, I'll probably just do nothing and keep coming back and looking and hoping that there will be a new post. Girl you better update your shizzzzzzzzzzzzzzzzz.
xoxoxo