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The Kitchen Recessionista

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

Vegetarian Chik’n Posole.

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Looking back, it probably wasn’t the wisest menu plan to add this dinner into the weekly lineup as a heat wave barreled through.  But that’s OK!  We both adore chik’n posole, no matter the season.
This soup is hot from a temperature standpoint, sure, but it’s also incredibly spicy – both LeeLee and I felt like we’d been working out in the yard for an hour by the time dinner was over!  It’s amazing what one can of Rotel will do to jazz up a dish.  We used to make posole with hand-cut tomatoes and jalapeno, but the Rotel is much quicker and, I’ve gotta say, often more flavorful.  And, tonight at least, certainly more spicy!
The posole itself was as easy as ever to make.  Simply heat chik’n strips, Rotel, hominy, broth, garlic powder, onion powder, and a dash of pepper to boiling and cook until heated through and tender!  To make it look more complicated, tonight I cooked everything in my French oven – it just brings an air of class to the occasion, you know?
Alongside the posole, I heated up two slices of garlic bread – perfect for dipping.  Paired with a nice cooling glass of Moscato, this dinner couldn’t be beat!

:)

Vegetarian “Beef” With Broccoli.

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Another night, another CSA vegetable taken care of!
Tonight, I took a page out of Diana Kuan’s The Chinese Takeout Cookbook (not literally, of course – c’mon, this is a library book!) and whipped up a batch of “beef” with broccoli.  Of course, Ms. Kuan uses the real thing, but being a vegetarian household, we were only too pleased to substitute Gardein’s “beef” tips in its stead.  The broccoli, as you might have guessed, arrived via last week’s CSA box from Great Country Farms, and I was only too happy to put it to work!
I won’t give away the whole recipe here – Ms. Kuan has a book to sell! – but I will say that I used the florets from two heads of broccoli, plus a good amount of the stalks, and gave them a three-minute head start in the pan before adding the beef tips in.  I’d set the rice and spring rolls on to cook (and bake, respectively) prior to getting the pan heated up, and by the time the broccoli, beef, and sauce mixture was ready, the rest of the meal was too!
I tell you what, I don’t think there’s a single recipe I’ve tried out of this cookbook that I’ve even so much as disliked.  Every one of them has been fantastic!  And this one was no exception.  We loved the beef and broccoli, and the sauce was wonderfully “meaty” in taste (primarily because of the soy sauce and broth blend).  Served over rice, it was a complete meal that filled us both up but didn’t leave us overstuffed.  And we paired the main course with a side of two spring rolls apiece – a perfect combination!

:)

Pasta Primavera With Foccacia.

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I don’t know whether I’ve mentioned this in, oh, a day or so, but: We’ve got a lot of squash to work our way through at the moment.
Thank heaven for pasta primavera – that forgiving dinner that allows you to throw in whatever vegetables you have on hand and make a great meal out of it all!  I like to use the sauce recipe that I found eons ago over at $5 Dinners, and it’s never let me down.  Tonight, instead of red wine vinegar I used balsamic, and the sauce was no worse for wear.  You really can’t do anything to hurt it!
For some protein, tonight I baked up a batch of Sophie’s Kitchen’s breaded vegan shrimp, and by the time the pasta was ready, so were the shrimp!  Then all that was left was to whip up the sauce and add in a plethora of veggies.  On tonight’s docket: Two yellow squash (why skimp? We have so many of them!) and plenty of green beans, both products of Great Country Farms, as well as a container of grape tomatoes.  I let everything soften up a bit for 5 minutes or so before adding in the cooked shrimp and, finally, the pasta, stirring everything around to combine it.
The ease of this sauce always tickles me.  What starts out as a couple pats of butter and a couple spoonfuls of flour, mixed with some almond milk, becomes this creamy sauce that tastes so rich!  I love how deceptively simple it is to make – and to consume, I might add.
On the side for tonight’s meal, I heated up the remainder of a loaf of focaccia we bought on Saturday at the farmers’ market, courtesy of Maribeth’s Bakery (one of our favorite local bakeries!).  I just sliced it into two (large) slices, wrapped the focaccia in foil, and baked it at 350 as the vegetables cooked.  By the time the main course was ready, the focaccia was warm and the cherry tomatoes embedded within it were bubbly.  Perfect!
I don’t mind telling you that we ate with gusto – the vegetables were soft, yet still had a bit of bite, and the primavera sauce was wonderfully creamy and flavorful, with hints of garlic and balsamic.  The vegan shrimp brought some gravitas to the dish and gave us a boost of protein to boot.  And the focaccia could’ve been the star of the show, it was so well-received!
I have a feeling we haven’t seen the last of pasta primavera for this summertime’s bounty!  But I can’t complain a bit.

:)

“Beef” and Squash Tacos With Yellow Rice.

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Well, friends, the time has come around again: We are in the middle of a Squash Boom.
I can’t say I’m too upset with this turn of events; I happen to like summer squash very much, and I look forward to seeing the varieties I’m going to receive weekly in my CSA box from Great Country Farms.  But still, after a week or two, serving plain old squash just isn’t going to cut it.  We’ve got to get more creative.
Tonight: Vegetarian “beef” and squash tacos!
This is actually an excellent pairing if you ask me.  The squash fills out the, well, taco filling very nicely and is an excellent complement to the burger crumbles.  I coated a skillet with nonstick cooking spray and threw one diced yellow squash in to cook for a few minutes.  Once it was slightly soft, I added a bag of Morningstar Farms burger crumbles and sprinkled in a generous helping of adobo seasoning for taste.  As the “beef” mixture cooked, I heated up the taco shells, which I’ve had in the freezer for a couple of months (try it – they keep beautifully!).  Unfortunately, the shells had clearly had a fall from grace – or at least a fall from the freezer shelf – once or twice, and as a result they were taco slices rather than whole shells.  That’s OK, though; we just made a salad out of the meal, using the shells as the base!
Soon, the rice was ready, and so was the beef-and-squash mixture.  The tacos had heated up nicely, so we put everything together!  First, we had our layer of taco shells, then a layer of rice, then the beef-and-squash mixture, then lettuce, tomato, sliced black olives, Daiya pepperjack shreds, sour cream, hot sauce – the works.  You could certainly add or subtract toppings based on your taste!
And the final result was magnificent!  LeeLee and I both loved how the squash and burger crumbles played off of one another, giving a complexity to both ingredients that neither one would have had by themselves.  The squash was tender yet firm, the beef teeming with the garlicky adobo seasoning – there wasn’t much left over, I can assure you!
I haven’t done much experimenting with the idea of squash in Mexican recipes,  but you can rest assured that after tonight’s results, I’m just getting warmed up!

:)

Vegetarian “Steak” With Mashed Broccoli and Potatoes and Beets.

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Tonight’s dinner was a CSA-inspired meal if I’ve ever seen one!
Our protein, the Gardein “beef” tips, didn’t come from Great Country Farms, but very nearly everything else did.  First, I prepared the beets, lovely little ruby beauties that came to us in last week’s CSA box, by roasting them in foil at 400 degrees for 45 minutes.  As they roasted, I prepared the (CSA) potatoes, halfway peeling them and placing them in a large pot of soon-to-be-boiling water.  Then I added the (CSA) broccoli florets, roughly chopping them before placing them in with the spuds.
When the beets came out, 45 minutes later, I heated up the beef tips as I let the beets cool and then rubbed their skins off with a paper towel.  Then I sliced them, placed them in a serving bowl, and topped them with salt, pepper, balsamic vinegar, and goat cheese.
I put the beets on the table and turned my attention to the potatoes!  I used my handy potato masher to mash everything up after draining the boiling water from the pot, then added some butter, sour cream, almond milk, dill, and parsley.  I mashed everything up until it had developed a chunky consistency and then flicked the beef’s burner to Off.  Just like that, it was time to eat!
Now, THIS was a hearty meal.  LeeLee and I both love “steak” and potatoes – I’ve mentioned this plenty, I know – and tonight was no different.  Also, over the last couple of years I’ve worked hard to get over my aversion to beets, and with the help of balsamic and goat cheese, I’m certainly getting there!  Tonight we divided the serving bowl even-Steven and there wasn’t a single morsel left when it came time to do the dishes.  Good thing, too, because we’re expecting more beets in this week’s farm box!  I’m going to attempt another serving style for those; stay tuned!
Anyway, this was a wonderfully meaty meal for a Tuesday night – and now my crisper is almost ready for this week’s new shipment of vegetables.  It’s a never-ending cycle – but it’s a tasty one!

:)

Sunday Picnic: Falafel Pitas With Salad.

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So, this isn’t our usual Sunday Cookout, for a couple of reasons:
  1. We cooked out last night with friends before the Alexandria fireworks display (and, as per usual, I was so busy chatting and carrying on that I neglected to take the first photo of our meal).
  2. We were supposed to go out for a picnic in the park tonight – starring falafel pitas!

Well, No. 1 occurred flawlessly, and we had a delightful time as ever.  Notice, however, that in that second bullet point I said we were supposed to go to the park.  That changed this morning, when we realized that our Sunday schedule, much of which became work-related for LeeLee, had gotten a little jam-packed.
But not to worry!  Our picnic fare didn’t go to waste; we decided to simply picnic at home tonight instead!
I pulled out a falafel recipe I’ve had years and years and got to work. I can’t even remember where I got the recipe in the first place – in my big homemade cookbook of all types of printed-out recipes, it’s just copied into an email that I sent to myself in – get this – July 2003.  And let me tell you, from Day One it has been a winner!
Basically, all you do is this: Add two (drained) cans of garbanzo beans to a food processor, and top them with parsley, scallions, turmeric, ground cumin, garlic powder, salt, and a dash of cayenne.  Then pour a quarter-cup of water on top of the mixture and add the juice of one lemon.  Then process the heck out of everything until it’s smooth!  Then add a third of a cup of flour, stir it in well, and you’re ready to cook.
The thing I like most about this recipe – other than its ease of use – is that it calls for baking the falafel rather than frying, and in this day and age, I need every calorie-counting trick I can get!  So just simply spoon the falafel mixture out into little patties onto a baking sheet and bake them for 30 minutes at 400 degrees.  They’ll be perfectly crispy on the outside and chewy on the inside by the time they’re done – just how you want falafel to taste!
We tucked our falafel into halved pita bread, adding lettuce, cucumber, and a pinch of feta cheese to round out the sandwich.  Then I put together two side salads (one for each of us, y’know) with basic ingredients – lettuce, cherry tomatoes, black olives, croutons, cucumbers, and the like.  I couldn’t resist adding some potato chips to our plates just for a real picnic feel!
The final result was wonderful.  The falafel was fresh and flavorful, and the salad was a great accompaniment.  The halved pitas were just enough – they didn’t overstuff us, but they didn’t leave us hungry.  And we have quite a few falafel patties left for tomorrow’s lunch, which makes me quite happy!
So it may not have been the picnic in the park we’d planned, but it sure turned out well anyway.  I’ll take it!
:)

Vegan “Shrimp” Sandwiches, Kousherie, and Peas.

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I apologize for posting last night’s meal so late (that is, a day later — ahem!).  Can I let you in on a little secret?  Yesterday was my birthday, so I spent the day as a lady of leisure — volunteering, swimming, chatting on the phone with old friends.  As a result, I was feeling SO leisurely that I didn’t even fool with writing a blog post!  I was thinking of you, though, as I cooked, and felt you might like the menu.  So here it is!

Since it was my birthday, I decided to tackle a few of my favorite foods, beginning with a vegetarian version of the shrimp sandwich I used to love at this restaurant named Harry’s, down on the Gulf Coast in a little town called Carrabelle.  I used the breaded vegan shrimp from Sophie’s Kitchen, and it turned out just beautifully!  I was going to get fancy and mix up an Old Bay Aioli, but I neglected to remember that I had no Old Bay in the house.  (I hope this memory lapse isn’t a sign of old age!)  So once the shrimp was baked and the buns were toasted, we simply topped our sandwiches with some Vegenaise and lettuce and called it a day.  The end result was just like I remembered from Harry’s!  We piled our sandwiches high with shrimp, so there was protein in every bite, and the lettuce gave us a little crunch.  (And I’ll try the Old Bay aioli another time.)
Alongside the sandwiches, I whipped up a big batch of kousherie, with a few modifications from the recipe I’ve just linked to — we used macaroni instead of spaghetti, for instance, and I boiled the lentils along with the pasta.  Also, instead of making a big pot of rice, I simply warmed up two packets of Uncle Ben’s Ready Rice and added them to the mixture before serving!
The peas were a wonderful addition to our plates; English peas are some of my very favorite veggies, and we mowed down the whole pot.  Plus, they added some much-needed greenery to our surf-and-carb meal!
We paired our dinner with a bottle of Flying Dog Dead Rise, a beer brewed with — what else? — Old Bay.  Don’t recoil in horror; it’s actually a very subtle seasoning in this brew, and we love the end result.  It was a fitting way to toast a wonderful day!
:)

Orange Seitan With Rice and Spring Rolls.

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The other day, I visited our local library branch to retrieve some books I had on hold, and while I was there, I spied (OK, actually, I searched high and low, and thenI spied it) one of my favorite cookbooks, The Chinese Takeout Cookbook by Diana Kuan.  I knew it had to come back home with me for another go-round, and immediately upon its arrival I began to plot out what I was going to make and when.
Tonight’s selection?  Orange Seitan!  In the cookbook, Kuan uses chicken, but I find seitan to be a wonderful veggie substitute.  And it was!  I won’t give away all of Kuan’s recipe, because she has a book to sell, but suffice it to say, while the rice cooked I marinated the seitan, then stir-fried it (the recipe calls for battering and then frying, but I skipped that step), then added the orange sauce and heated that through until it was reduced by about half. 
As the seitan and rice both cooked, I warmed up four spring rolls in the oven, and they hung out waiting for the rest of the meal to finish up, keeping warm all the while.
I tell you what, this cookbook can do no wrong!  We ate every morsel of the seitan (and almost all of the rice), and we both loved the mingling of flavors.  The sauce wasn’t overly orangey, nor was it overly sweet – but it had a wonderful hint of both attributes, which we both really appreciated.  We’ll definitely make this meal again!

:)

Black Beans and Rice With Vegan “Scallops.”

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That’s right, friends – tonight we served up Old Faithfulwith a new twist!  Several, actually, if you count the Chesapeake Salsa we served alongside (which was spiced with Old Bay seasoning).
I’ve been dying to try the Sophie’s Kitchen vegan scallops, and tonight seemed like as good a time as any to infuse our dinner table with a Gulf Coast feel.  I prepared the rice and black beans as usual – with a Goya seasoning packet for the rice and a hearty helping of adobo seasoning in the beans – and then got to work on the scallops, which I’d neglected to thaw prior to baking and as a result had to partially thaw during the cooking process, at which time I pried them all apart and finished the cook time properly.
As usual, tonight’s Old Faithful came together in no time at all – about half an hour end-to-end.  But how would we like the vegan scallops?  Would they remind us of the Gulf Coast delicacies of yesteryear?
Well, I’ve got to be honest here about two things in particular.  First, I don’t really recall what scallops tasted like.  Like tofu – stick with me here! – scallops always tended to take on the flavor of whatever we cooked them with, so it’s really the texture that I remember.  Sophie’s Kitchen’s version did just fine on that score, though – here’s my second bit of honesty – LeeLee and I both felt like it would have been a more successful finished product had we seasoned them with something prior to serving.  Perhaps a garlic butter, or perhaps some Cajun spice or blackening rub.  Something of that nature.  But they were still very good as-is, and there wasn’t one scallop left when it came time to do the dishes, so there’s your proof.
The black beans and rice were, of course, as good as ever, and they mingled beautifully with the scallops, the Chesapeake salsa, the vegan sour cream, and, for me, the nutritional yeast (one of these days I’ll have to do a post to fully dedicate my love to nutritional yeast!).  Like the scallops, there wasn’t a single bean or grain of rice left in the pots when dinner was over – a sign of success, for sure!

:)

Sunday Cookout: BBQ Tofu Sandwiches With Yellow Squash and Tater Tots.

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Y’all, today I had a breakthrough in the BBQ-tofu department.  This is life-changing, and I mean that!  (I take my barbecue seriously, you know.)
Let’s cut to the chase.  For the first time, I used Trader Joe’s extra-firm tofu in this meal, and it held up amazingly well on the grill, even after eight hours of marinating time prior.  The tofu strips were firm, grilled evenly, and were easy to flip midway through the cooking process.  Usually, I lose a strip or two (or pieces and parts therein) when I flip them all over, but this time, I lost nary a molecule!  And that’s a good thing, too, because this particular BBQ tofu was wonderfully flavorful and tasty.
Alongside the tofu, I cooked up a sliced yellow squash – two of them, actually – from last week’s Great Country Farms box.  I placed the slices in a long sheet of foil, then topped them with two chopped garlic scapes (also from the CSA box!), a generous amount of chipotle powder, and about a tablespoon of olive oil.  I sealed up the foil with a second sheet of foil for good measure, then placed the packet on the grill for about half an hour, turning it halfway through the cooking time.
All that was left to cook inside were the tater tots – an easy addition to round out the meal!
The weather was gorgeous outside tonight – it has been all weekend, actually – so LeeLee and I had no trouble settling down in the backyard for dinner.  The summer heat is supposed to come back with a vengeance tomorrow, so we enjoyed one last breezy July night and appreciated what we had!  Great weather, tasty food – what’s not to love?

:)