Every 28 days or so, I randomly go on a cleaning/cooking/washing binge, and the results are often comical. Last week’s flurry of posts was a prime example, and there were still several dishes I made after those posts! My refrigerator is now organized by category and size of item, my clothes are now organized by style and frequency of usage, and the list goes on and on.
The first little dish I made was this big salad. I don’t know what it is about my chemistry that makes me think
but ok, sure, salad is healthy. Why not?
Romaine lettuce, cut as you like it.
Oregano, dried flakes
Basil, dried flakes
A dash of ground black pepper
1. In huge bowl, place lettuce and scallions.
2. In small bowl, place mushrooms, cheese, & spices. Stir.
3. Dump small bowl contents into large bowl. Toss.
I had this mostly with balsamic vinagrette, but it was also good plain. I imagine it would be great with olive oil. It’s pretty easy to veganize this one, too, which I might try doing later. Enjoy!
I made these the other day for lunch. Boy, were they good! This is another fast & easy one.
1. Set oven to Broil/HI.
2. Line a cake pan with foil. (Unless you *like* cleaning cheese goop. If so, party on!)
3. Spray pan with olive oil. (Best invention EVER.)
4. Slice your cheddar bagel in half horizontally. (Be careful. A good friend of mine once took part of his finger off with a bagel knife. True story.)
5. Process some Campari tomatoes until they turn into mush. (This always makes me think of that scene in Goonies. RIP Anne Ramsey.)
6. Process about 3 scallions but only enough to chop them. (Or just cut them with a knife. I was on a roll with the processor that day.)
7. Shred some cheese. I used provolone and american, I think, with a touch of smoked gouda.
8. First, place the tomato mush on your bagel, then the scallions, then the pile of cheese.
9. Add some romano from the shaker and some nutritional yeast to the top of the pile. I may have also used basil, oregano, and garlic. Yummy!
10. Place in oven/broiler and keep an eye on them. I loved the little brown overcooked patches, but if I’d been much later, these would have been full-on burnt.
Can you believe I’ve been a veggie for over a decade without owning a food processor? What was I thinking? My conscience tells me there is inherent laziness in owning such a thing. If you have a knife and a cutting board, you should be good to go, right? Well, yes and no. While chopping things by hand was good for the soul, it was not so great for my back. Maybe my posture is poor, or maybe, I’m just aging. Either way, it was time for a change. I enjoy prepping foods ahead of time, so that when hunger strikes, I have a quick and healthy option. This means that when I chop, I am generally chopping pounds of vegetables at a time. I buy fresh veg whenever possible, and for those of you cooking fresh, you know that prepping and freezing means having yummy foods at the ready. Conceding to using a machine for this will hopefully mean cutting prep time from over two hours to maybe an hour or less. A sound investment, in my opinion.
For my first food processor, I chose a simple pulse model with a two quart container in a vibrant magenta:
I was really just expecting it to do what my hand does, but faster. I discovered that even a pulse model can do much more than that. What a happy surprise! I also had purchased an inexpensive grater tower years ago, and promptly forgot about it. I recently unearthed it, and discovered the joys of freshly grated, rather than diced, cheese. Yum!
Needless to say, my most recent meals have been all about the chopping and grating. For some, this may seem pretty basic, but for me, this has been an opportunity to learn and explore the potential. Grate? Great!