Wordless Wednesday: Camp Breakfast

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In other words, how many different ways can you make eggs, veggies, and faux breakfast sausages? I did not cook at all during this trip. Everything pictured was made by the gf. More photos to come! ūüôā

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Peppers and Blogiversary!

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I made these. They were awesome.

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And look!:

anniversary-2xHappy Anniversary with WordPress.com!

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Can you believe it’s been a year already? WOW!

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Have a wonderful week! ūüôā

Pastiche Peppers

Stuffed peppers

It seems like everyone has been doing stuffed pepper posts lately. Does it help that I typed this up at the beginning of the month and just scheduled it for now? Is it possible to get sick of stuffed peppers? This is the last post in my unofficial series of Things I Wrote Ridiculously Ahead of Time Because It’s Summer and I Want to Go Outside.

I haven’t had stuffed peppers since I was a child. All I remember about them was the fact that I used to eat the stuffing, but not the pepper, in that peculiar logic children seem to have, and that the stuffing itself was ground beef & rice.¬†

Since I have long since abandoned an omnivorous diet, and wasn’t in a veggie mince mood, I was faced with the challenge of coming up with something that was savory enough to do my memory justice. I was also intent on making this a make-now, eat-later meal. The recipe combines¬†this broth recipe¬†and the cooking temperature & averaged time from the¬†stuffed tomatoes.¬†I was very happy with how these turned out.¬†

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Pastiche Peppers

Ingredients:

5 peppers

1 bag of boil-in-the-bag rice

The broth from the seitan recipe

1 box of babybellas

Spray olive oil

Cheddar cheese shreds (2 or 3 cups)

5 or more american cheese slices

Nutritional yeast

Romano cheese

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Tools:

Cake pan and aluminum foil. (You just need something tall enough to stand the peppers in, & the foil makes clean-up easy).

Oven

Cutting board & knife

Food processor

2 large pots

Strainer

Mixing bowl

Cling wrap

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Preparation: 

1. Start the broth, then start the rice. Preheat oven to 400 F.

2. Process the mushrooms, then place in broth.

3. Is the rice ready? If so, strain & place in broth. Stir.

4. Strain the broth, mushroom, rice mixture. Place in mixing bowl & add cheese. Stir.

5. Remove the top portion of the pepper & insides.

6. Spray cake pan & peppers with olive oil.

7. Put mixture in peppers. Place peppers in cake pan. Place a slice of American cheese with a sprinkle of Romano & nutritional yeast on each cheese slice. Do not wrap peppers before placing in oven. Just let them stand up in the cake pan.

8. Place in oven at 400F for 15 minutes.

9. Remove from oven. Place on cooling rack, pan & all, and cover with cling wrap.

10. Go watch a movie for a couple of hours.

11. Remove cling wrap. Individually wrap each pepper in cling wrap & store in fridge in new container.

12. I microwaved these at 30 second intervals both wrapped and unwrapped, & ended up with an average microwave time of about a minute. I also think they heated up better unwrapped, which was a bit of a surprise. Decide for yourself which method you prefer, & check at intervals to determine your preferred cooking time.

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Enjoy!

So, what was in that? Salsa

Salsa in Bowl

I like salsa, but have never made it. So, I played around until salsa happened, without measuring or taking notes. 

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So, what was in that? Salsa

Ingredients:

4 Roma tomatoes

some vine-ripened tomatoes

some leftover prepped peppers (about a cup)

a bushel of cilantro

2 scallions, diced

some minced garlic

some garlic powder

some dried oregano?

some dried parsley

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Preparation:

About 3 of the Romas were diced, the rest were processed. The peppers & cilantro were also processed. Mix it all up until you are happy with the spices. This was stored & served cold with Sweets & Beets.

Enjoy!

Sloppy Veg (Beta 2.0)

Sloppy Veg Sandwich

There’s a reason they call it “comfort food”. Most of these kinds of foods have little nutritional value, but fill the belly & the heart. Sometimes… let’s say about every 28 days or so, a little comfort food is in order.

I have fond memories associated with the Sloppy Joe. As a kid, I ate the horrid kind that comes in a can. I can’t even think of what was in it now!¬†Sloppy Joes are not the most visually appealing of foods, are they? In fact, I think the traditional mixture kind of looks like dog food… But this does not change the memories, nor the feelings they create.

In my sepia-toned version of the past, lunch ladies scooped the mixture onto nutritionally deficient fluffy hamburger buns, and we scarfed it down, staining our little fingers bright orange in the process. It tasted like some unknown spice mixture, which I was certainly not accustomed to, and so Sloppy Joe day was always a treat.

Then, I grew up, became vegetarian, and didn’t eat meat substitutes, until I discovered Quorn. I hate even mentioning it by name without them sending some my way (*waves to Quorn rep*), as it’s not particularly cheap. But the thing is, they’re the only ones who make this product, which is a type of fermented fungus. I can’t eat TVP or similiar foods because of the overwhelming soy content. Upon my discovery, I conjured up a vegetarian Sloppy Joe that I actually could eat, and even perfected it, but never thought to write anything down. Shortly thereafter, the crumbles vanished from my radar, and the recipe vanished from my memory.

From the bits and pieces I do remember, making it was absolutely hilarious, but I wanted to get it right this time. I sought advice and tried this the grownup way, playing around with it until I was happy. So, we are definitely still in beta mode here, until I remember all of my little tricks, but this was good and filling for both heart and tummy.

Sloppy Veg (Beta 2.0):

Tools:

Burner

Olive Oil Spray

Fry pan

Microwave

Something to stir with

Storage container

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Ingredients:

Quorn crumbles

Onion

Mrs. Dash (I ended up using a lot of this. You might not want to use as much. Just check after each little shake & stir).

Nutritional yeast

Lettuce

Peppers

Tomato Sauce

Daiya Cheddar Style Shreds

Sliced Bread (I used multigrain).

Vegetarian BBQ Sauce

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Directions:

1. Spray pan with olive oil.

2. Set burner to medium.

3. Place diced onion in pan. (I used about a teaspoon, & that was not enough for me. I like my Sloppy Joes on the spicy side.)

4. Place about a half bag of crumbles in fry pan. (It’s about 3+ servings once you add everything else).

5. Dump about a half a jar of tomato sauce on crumbles. Stir in some Mrs. Dash.

6.  Turn it up to 8 here for a little while, stirring & letting the sauce soak in, & adding another round of Mrs. Dash. Stir. A lot. (Steps 7 & beyond were me randomly improvising.)

7. After everything is mostly soaked in, place into a storage container.

8. A few hours later, take it out, toss in some multicolored peppers, some Daiya, BBQ sauce and more Mrs. Dash, stir, and microwave for about two minutes. Check at intervals. It just needs to be hot throughout.

9. Meanwhile, toast the multigrain bread, sprinkle nutritional yeast on the toast, and add some lettuce to one slice.

10. After taking the mixture out of the microwave,  put it all together and enjoy!

(Mixture yields about 3 + servings)

 
Needless to say, it was yummy! But, I’m still going to play with this some more to see what I can remember. If you have an existing veggie version that doesn’t use soy/tofu/TVP/nuts (did I forget anything?…), please feel free to share in the comments! Thanks!

Bell Pepper Prep

 

Peppers in Fry Pan

This is another staple. Multicolored bell peppers and onions.

Peppers are one of those things I can’t eat too many of at once. What you are looking at is several days worth of peppers for me. I like to do this to save time, but also for preservation purposes. Fresh veggies just don’t seem to last long enough to weather the whims of taste and desire.

I love the color and texture of bell peppers. They have such a satisfying crunch, and a sweetness to the red ones. I even love the shape. They are like little little edible sculptures. Their twists and turns remind me of the human body. I see why still life artists love to paint them. Sometimes I throw in a little onion, sometimes not. The onion gives it an extra dimension texturally and taste-wise, which works well on sandwiches. I never make just one color. Part of the beauty and enjoyment for me is admiring how the colors and tastes play off of one another. Mrs. Dash really just enhances the flavor, rounding it out.

Easy Peppers:

1. Dice the peppers using a cutting board and knife. I like to cut them with the inside facing downward. I don’t know if that’s the proper way to do it, but ¬†I learned the hard way that otherwise you end up with pepper juice in your eye. No thanks.

2. Then, coat the pan with spray olive oil, and place the peppers in. Usually, I fill the pan with peppers. Really, to do this properly, I think it’s best to stick with one layer. But, in practice, I generally have two or three layers, and it works just fine, as long as you remember to stir them. (I don’t remember how many peppers I used in the photograph, but it’s nothing to stress over).

3. Then, coat the peppers with bottled extra virgin olive oil, and sprinkle with Mrs. Dash. Sometimes I use too much oil, which will definitely result in pepper juice/oil in your pan, so watch for that. Remember, you want to coat them, not drown them. But if you do, just strain when you’re finished, and save it for another project.

4. Fry over medium heat, remembering to stir. High would do, as well, but then you have to watch for oil splattering. Have you ever had oil splatter on your arms? It stings. You don’t want that.

*Neat little trick: I tend to undercook them a little, and then seal them up to let them steam afterwards. It’s yummy, and often makes more pepper juice for later.