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The Kitchen Recessionista

So, here we are, in a recession. Let's eat!

Crock-Pot Thursday: Gherkin Soup.

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gherkin-soup

This, friends, is the long-awaited culinary experiment I teased to earlier this week, when our usual Crock-Pot Monday festivities were thwarted due to post-vacation re-entry! I came across a recipe for Dill Pickle Soup over at Tablespoon.com, and as soon as I saw it I knew our pickle-loving family just had to try it. (And, of course, I vegetarianized the ingredients.)

… Wait a minute, I can hear some of you say. I thought you called this recipe Gherkin Soup. Not Dill Pickle Soup. What gives?

Well, you see, while I was picking up the ingredients for this meal (and the rest of my grocery list) at the store on Sunday, I seemingly selected the wrong kind of baby pickle. I was supposed to purchase baby dills. Instead, I cheerfully added baby gherkins to the cart instead and went about my merry way. Not even when I snuck a taste of one this morning while dicing them did I consider my error! No, that happened mid-afternoon, when suddenly I saw the word “Gherkin” in my brain, as prominent as can be atop a green Mt. Olive label.

Gherkin. Not dill. Gherkin.

So. This is Gherkin Soup. Dill will have to wait for another day.

At any rate, the prep work was incredibly easy, from the creation of the roux to the dicing of the pickles and carrots. I cheated and used a can of sliced potatoes instead of dicing up fresh, because the last couple of times I’ve bought fresh at the grocery store, they’ve come home all green and somehow I’ve failed to notice pre-purchase. Then just add a few spices, some broth, and set it to Low for the day!

LeeLee and I both worked from home today given the region’s latest snow storm (and between you and me, this snow lover has had enough of the white stuff for a while), so I continued to peek in on it through the glass lid every time I walked through the kitchen. Finally, at around 6:30, I could take it no longer and we sat down for the moment of truth.

The synopsis: The flavors of this soup are … interesting. Having never had pickle soup before, either dill or gherkin, I wasn’t sure what to expect, but I’m not sure I anticipated the final result in our bowls. And I don’t mean “interesting” in a polite, non-committal way, either; I really mean that the flavors were ones I had never experienced before, and that fact did take my taste buds a few bites to work out for themselves. A blend of tart and mild, sweet and savory, spicy and neutral … pickle/gherkin soup is just flat-out interesting! But many of my closest friends are interesting. So I went with it, bite after bite.

In the final analysis, I enjoyed one full bowl, and LeeLee devoured two. Both of us appreciated Tablespoon’s suggestion of pita chips on the side; we both liked dipping them into the soup for yet another interesting flavor. At any rate, I really did like this meal and I think I will make it again (only with different pickles next time). And I’ll also take greater care to read labels more clearly.

Hooray for gherkins!

:)

Pantry Cleanout: Huevos Rancheros.

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huevos-rancheros

We’re marching on with our most recent Pantry Cleanout initiative – the pantry has grown into disarray, I’m sorry to say! – and tonight’s meal was especially delicious. Huevos rancheros are a longtime brunch favorite for LeeLee and me, so I decided to bring them out tonight for a breakfast-for-dinner spectacular!

There are several components to this meal, but none of them are particularly difficult to tackle. First, I heated four corn tortillas in aluminum foil at 375 in the oven for about 10 minutes. As they baked, I put a can of pinto beans into a pot to cook. Next, I warmed up a can of enchilada sauce for topping. And finally, as the tortillas were finishing up and the beans were heated through, I fried four eggs – two at a time in my sweet little omelet pan – for topping.

As the eggs fried, I assembled the rest of the meal. Two corn tortillas went on each plate, and then I spooned the beans over each one evenly. Then, when the eggs were cooked, I placed one over the top of each tortilla. Then I topped the huevos with cheese, sliced black olives, diced green chilies, and enchilada sauce, and spooned a dollop of sour cream on the side.

LeeLee was tickled to find that this is what we were enjoying tonight! He was working upstairs as I cooked, and I didn’t broadcast the menu prior to serving, so it came as quite a surprise. And I myself was tickled that every component of this dish came from within our kitchen – no need to run to the store or add ingredients to last weekend’s shopping list! It’s amazing what you can accumulate in the cabinets, fridge, and freezer, isn’t it?

:)

Pantry Cleanout: Red Beans and Rice.

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pantry-cleanout-red-beans-and-rice

After a wonderful vacation to glorious Key West last week – an annual wintertime tradition for LeeLee and me! – it was time to get back to reality tonight. Normally, I’d whip up something for Crock-Pot Monday, but the rigors of having to actually get up and attend work at a decent hour for the first time in about 10 days made preparation a little tough. So, instead, I decided to plunder the cabinets and freezer when I got home tonight and, behold: Red beans and rice!

As I had a tai chi class to attend in short order after work, I didn’t have time to get the rice cooker up and running. No matter; we had several bags of microwaveable brown rice in the freezer, so I heated one up for us to share! Next I warmed up a can of red kidney beans and, finally, a couple of vegetarian sausage patties to add a little extra protein. Topped off with some chipotle powder and nutritional yeast, this was a full and hearty meal that tasted just great! LeeLee and I are both big fans of red beans and rice in the first place, so I knew this dinner couldn’t go wrong on a Monday night.

As for the Crock-Pot offering? I’m terribly excited about it, so you’ll see it later this week instead! We’re just keeping things lively here at Chez Recessionista.

:)

New Recipe: Vegan Shrimp Bucatini With Tomato Cream Sauce.

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vegan-shrimp-bucatini

Well, here we are on another winter-weather Sunday, and yet again the backyard smoker is encased in ice and surrounded by snow. Fortunately, I anticipated just such a move on Mother Nature’s part before going to the grocery store, and as a result I was armed with a new plan when the freezing rain began to fall earlier today!

As far as I’m concerned, there’s no better way to spend a homebound afternoon than in the kitchen making pasta while playing jazz records on the hi-fi. Wes Montgomery and Ramsey Lewis were my cooking companions as I whipped up a batch of vegan bucatini pasta (using this basic recipe from Slow Club Cookery, which has never let me down!). The KitchenAid made the pasta extruding a breeze, and before I knew it I had a meal’s worth of noodles lounging atop a sheet of parchment paper on the kitchen table. I sprinkled some flour on top and nested the noodles in a zip-top bag, putting said bag in the crisper until it was time for dinner!

vegan-bucatini

Then, after LeeLee was back from the gym and I was finished playing several days’ worth of The Sims (it’s a guilty pleasure; what can I say?), it was time to get to work on the business of making dinner. The detailed recipe is below, but the gist of the story is that I started by baking the vegan shrimp – we used Sophie’s Kitchen brand – and then set a pot of water to boil for the noodles. Then I began making the tomato cream sauce (details, again, below!). By the time the noodles were finished and the shrimp had baked through, the sauce was bubbling and thickening nicely, so I mixed the pasta into the Le Creuset and tossed the noodles with the tomato mixture.

We served the shrimp atop our pasta so they didn’t become soggy with the sauce, and that was definitely a wise move in retrospect. Paired with a slice or two of bread and a glass or two of wine, the dish made for an incredibly wonderful Sunday evening meal! The almond milk added a wonderful creaminess to the already-flavorful tomato sauce, and the bucatini soaked up the spices and tang beautifully, the sauce folding itself within the pasta’s hollow tube. LeeLee and I both went back for seconds, and there’s plenty left over for lunch tomorrow. The only thing left to decide is who gets to feast like royalty on a Monday at noon?

This is a recipe I know I’ll turn back to again and again. Simple enough to make for a Sunday supper, yet festive enough to serve to company, it’s a versatile dish that’s always at the ready!

VEGAN SHRIMP BUCATINI WITH TOMATO CREAM SAUCE

Serves 2-4

What you’ll need:

1 package bucatini pasta (or your choice of other pasta)
1 package vegan shrimp
2 tbsp. olive oil
1 onion, chopped
2 cans diced tomatoes (or 1 can diced tomatoes and 1 can tomato sauce for a thicker result)
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper
1 tsp. basil
1.5 cups almond milk
1 tbsp. vegan butter

Set a pot of water on the stove to boil. Once it’s boiling, cook pasta according to package directions (or, if homemade, to your recipe’s directions), drain, and set aside.

As the pasta cooks, bake the vegan shrimp according to the package directions and set aside (feel free to keep it warm in the oven).

For the sauce: In a large pot or pan, heat the olive oil on Medium and add the onion, sautéing until translucent. Next, add the tomatoes and spices, stir thoroughly, and cook on Medium for 5-7 minutes, or until the sauce is bubbly and thickening slightly.

Next, add the almond milk and vegan butter, stir, and continue cooking on Medium heat. The sauce should continue to thicken a bit – though don’t fret if it’s not super-creamy at this point. It’ll thicken even more after mixing with the pasta.

Add the pasta into the pot with the sauce and toss thoroughly to coat evenly with the tomato cream mixture. Heat for another minute or so on Medium to allow the flavors to blend.

Finally, plate your pasta and top with the shrimp. (We each enjoyed about 5 to 7 pieces of shrimp on our plates, for reference – but the sky’s the limit!) Serve with some parsley for garnish if you like, and enjoy!

:)

Adventures in Vegan Cheese-Making!

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vegan-mozzarellaIt’s been awhile since I’ve talked about my adventures in vegan cheese-making! Last year, as soon as I came into possession of Skye Michael Conroy’s The Non-Dairy Formulary, I went on a cheese-making spree. (Incidentally, I have no idea why this book is now selling for more than $100 a copy. I can promise you I paid about $20.) But as the summer months came into fashion, I gave up my cheese-making ways and let the book rest on the shelf for a while.

But no more rest! Last week, I had some more time on my hands what with all the snow days and Presidents Days (OK, just one Presidents Day) and the like. And with that free time came more time to play around in the kitchen! And what better way to play than to make some vegan cheese?

I started this go-round with Conroy’s version of smoked provolone, which was amazingly easy to make. Blend the ingredients in my trusty blender; heat them over the stove until thickened; pour into a mold; and let cool overnight. The next day, I sliced into the round, put a sliver on a cracker, and – wow! – was shocked at how wonderful the provolone tasted. It was indeed smokier than most provolones I’m accustomed to, but it was fantastic. Sort of a cross between a milder cheese and a gouda – a wonderful combination indeed!

vegan-provolone

Buoyed by this success, I immediately embarked on what turned out to be my most impressive vegan cheese yet: fresh mozzarella balls. As with the provolone, the prep and cooking couldn’t have been simpler. Blend; heat; and then spoon balls of the mozzarella into a brine of water and kosher salt. Let the cheese cool, and then it’s time to eat!

Yet again, I sliced off a portion of one of the mozzarella balls and paired it with a cracker, and I had to gasp in shock at how downright cheesy the finished product was! It was as mild as fresh dairy mozzarella, but still kept a bit of the bite of fresh cheese as well. And it’s fantastic on a cracker or right by itself. I also melted a little bit of it to see how it would do on a pizza, and it passed the test with flying colors. Success!

So with two new cheeses under my belt, what’s next? I’m thinking of whipping up a pepperjack over the weekend, and after that, who knows? Maybe I’ll play it straight and make a cheddar. Or perhaps I’ll go the patriotic route and concoct an American. After last week’s vegan-cheese success, I feel like the sky’s the limit!

:)

Cocktail Tuesday: Moscato Mimosa.

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moscato-mimosa

OK, so I just made up that “Cocktail Tuesday” label. It’s just that it’s Tuesday, and this is a cocktail, so … well, you understand. But who knows? Perhaps this will be a trend! Maybe just an occasional trend, but still a trend.

Anyway. Last week, for Fat Tuesday, we needed a little something festive to accompany our pancakes and veggie sausage. Naturally, mimosas immediately came to mind. They’re a perfectly suitable complement to anything brunchy or breakfasty, but they also fit in just beautifully later in the day. As it was a school night, so to speak, I didn’t want to commit to an entire bottle of champagne between the two of us; but I still felt that something with orange juice would be most appropriate. It was then that I spied the new bottle of moscato sitting on the kitchen counter. A-HA! I wonder …

So with that, I opened the bottle, filled half a wine glass with the moscato and topped the second half off with orange juice. A quick stir, and we were ready to toast!

Now, I was afraid that the finished product would be too sweet for my liking – after all, moscato is a sugary wine, and orange juice is of course quite sweet as well – but I needn’t have worried. This mimosa maintained the same sweetness as the champagne version, and the overall taste was wonderfully fresh and upbeat! The flavor of the moscato mimosa is a little more mild than the original, and that was a fun change of pace. Further, the moscato version is not quite as bubbly as its friend the champagne mimosa, though the moscato does bring some carbonation to the party! I really liked the change of texture, so to speak, that was brought about by the tiny bubbles.

In short, I really, really liked this version of a mimosa and found it a very fun way to dress up a breakfast-for-dinner meal. I’ll definitely make more of these! They’re sure to be a crowd-pleaser.

MOSCATO MIMOSA

Serves many!

What you’ll need:

1 carton of orange juice
1 bottle of moscato wine

This is the easiest cocktail ever. Simply fill a wine or champagne glass halfway with moscato and top off with the orange juice. Give it a stir, and drink up!

:)

Sunday Cook-In: Vegetarian Chik’n Posole.

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vegan-chikn-posole

I know that Sundays are our usual cookout day, but I want you to take a look at the state of our grilling area:

smoker-snow

So. How about soup?

Tonight, we enjoyed a big, steamy bowl of chik’n posole, one of our very favorite soups on a cold winter’s night (or a hot summer’s day, for that matter). Light in calories but hearty in texture, made even more impressive when served in a pale blue Le Creuset French oven, it’s the perfect meal for any time of the year!

That said, with a spicy kick of Rotel and a near-boiling temperature, it’s just perfect for wintertime. And we hopped right into the posole spirit tonight, mowing down several bowls’ worth apiece, all the while convincing ourselves that it really doesn’t keep all that well and we should really just polish off the whole batch (spoiler alert: It actually does keep well). I heated up several slices of garlic bread to complement our meal, and we enjoyed dipping pieces of bread into the broth as we ate.

So though this wasn’t the cookout we were planning on, we had a delightful dinner nonetheless. If there’s a better wintertime soup out there, I’d love to know what it is!

And, with any luck, we’ll be back on our usual Sunday Cookout schedule next week. I have Big Plans!

:)