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The Kitchen Recessionista

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

Weekend Cookouts: Fajitas and Veggie Dogs (on Two Different Nights).

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veggie-fajitas

Happy Labor Day, friends!

LeeLee and I have spent the weekend primarily relaxing (with a bit of labor here and there, but not much), whether said relaxation was fueled by a Florida State football win, or a shopping spree at our local Goodwill, or padding around the back yard cooking out.

We did the latter twice this weekend! Yesterday, I whipped up some veggie dogs accompanied by some panko-crusted zucchini and baked beans:

veggie-dog-panko-zucchini

And tonight we enjoyed some hearty vegetable fajitas (supplemented with some leftover vegetables, veggie patties, and chik’n strips from Saturday night’s pregame pizza party – photos of which are noticeably absent because I was so busy entertaining, I neglected to tae pictures!) and yellow rice.

We had so much in the way of fajita fillings that it took two – count ’em, two! – grill pans to cook everything.

fajita-fixins

I can think of worse problems. And to add to our victory lap, we’ve now got both veggie dogs and fajita fixins left over for lunch this week! Makes returning to labor tomorrow just a little bit easier.

:)

Sunday Cookout: Fourth of July Reprise!

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fourth-bbq

Hi, friends! Happy Independence Day weekend! For the Fourth, we had an All-American cookout feast: Veggie dogs, squash in foil packets, and chipotle-dusted corn. And beer – one of our seasonal favorites, Derecho Common, from our friends down the street at Port City Brewing!

In fact, it was a pretty locally sourced meal all the way around! We topped our veggie dogs with sauerkraut from No. 1 Sons, our squash came from our CSA at Great Country Farms, and our corn came from … well, frankly, our corn came from Harris Teeter, so it’s not quite as local as the rest. C’est la vie!

We didn’t venture very far from home for fireworks – just down to the Potomac to watch all of the displays from around the region, albeit in smaller stature than if we were up close and personal with them – and we had a delightful time! And the caramel-banana pie I made for dessert added the perfect grand finale to the evening. A wonderful day, all the way around!

:)

Memorial Day Cookout: Five-Layer Greek Dip.

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vegan-greek-dip

This afternoon, LeeLee and I traveled up the road to College Park, Md., tonight to visit our friends Jill and David, who had planned a fantastic all-vegan cookout to commemorate Memorial Day and kick off the beginning of the summertime season! We remembered from past experience that they know their way around a feast – it’s not unusual to make our way back to the car stuffed to the gills once we’ve been at their place. So I knew that a before-BBQ munchie would be all that was needed on our end tonight. (Well, that and a six-pack of Alexandria-based Port City beer. As always.)

So earlier today I pulled one of my favorite Pyrex glass dishes out of the cabinet and got to work on a five-layer Greek dip that always garners rave reviews (if I do say so). I came across this recipe over on Pinterest a couple of years ago and have used it many times in the ensuing months, always with great success! It’s easy; it’s tasty; it’s hearty; and furthermore it just looks darn pretty. Perfect for any festive occasion!

Now, one change from the original recipe: I generally omit the feta cheese as a matter of course (because LeeLee isn’t crazy about it in the first place and I try to look for ways to cut caloric corners wherever I can), and tonight was no different, especially because this was an all-vegan affair. So with that, I layered a batch of hummus, a diced cucumber, a diced red bell pepper, an entire jar of Kalamata olives (the recipe says you should mince them, but I never do), and, finally, plenty of fresh dill from our herb garden. Then I covered the top with plastic wrap and put it in the fridge until it was time to go!

Once we got to the party, we served the dip with both pita chips and fresh pita bread, because why not. Our dip took its place alongside chips and salsa, baba ganoush, and all sorts of other wonderful snacks, all of which were a prelude to the main event: Veggie burgers, vegan Italian sausage, a fresh multibean salad with sweet potatoes, kebabs, and fruit skewers! With peanut-butter cookies and ice-cream pie for dessert, of course, because what barbecue is complete without a hearty dessert?

I always get tickled when people think that all vegans eat is raw carrots. Don’t get me wrong, I do love a good raw veggie, but one glance at tonight’s spread will tell you all you need to know about how most vegans are food-lovers to the Nth degree. Vegans and vegetarians, as a whole, just love to eat! And believe me, I am no different. Nor were the other dozen-or-so guests tonight. And we all left stuffed like ticks. :)

Barbecue, a cornhole tournament, and great conversations with good friends: What could be a better way to wind down a long weekend? Bring on the hot summer nights!

:)

Cinco de Mayo Feast: Vegan Bean Quesadillas With Rice.

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vegan-bean-quesadillas

Well, friends, Cinco de Mayo is upon us once again! And tonight, LeeLee and I paid our respects to our neighbors in Mexico by enjoying one of our favorite Mexican meals, vegan bean quesadillas, served with a side of yellow rice and some chips to round out the offerings.

The bean quesadillas aren’t new around these parts; in fact, this is one of the oldest recipes I still use! I know I’ve already discussed this dish’s heritage in my life both in a previous post as well as in a Tiny Kitchen video, so I won’t delve too deeply again today, but I will say that every time I eat this meal, it continues to take me back to a simpler time. Well, now, in fairness, at the time I didn’t think it was so simple. But looking back now, about a decade and a half on, it surely feels like an easier, more laid-back period in my life. I wonder if this period will feel the same in another 15 years? I suppose this is yet another reason to gather our rosebuds while we may.

Tonight, we gathered no rosebuds, but instead gathered up some flour tortillas and Daiya cheddar in order to concoct a wonderful batch of quesadillas. The bean mixture – which I’ve discussed in the posts above – was just as tasty as ever, even with the substitution of a can of Rotel for the fresh-diced tomato and jalapeno. And the tortillas couldn’t have been softer, clinging as they did to the vegan cheese when the quesadillas baked in the oven at 450 for 10 minutes or so. Once they were ready, we pulled them out, sliced them with a pizza cutter, and dug in, enjoying a healthy dollop of yellow rice on the side, garnished with vegan sour cream and salsa (and served with some tortilla chips for good measure).

The final result was precisely as we’ve come to expect from this meal: simply perfection. We both love the mingling of cumin with garlic powder with fresh cilantro and chipotle powder, to say nothing of the beans and onion and all the rest! The Daiya cheddar held up just perfectly, as it’s wont to do, and the rice served as the perfect accompaniment to the main course. The chips gave some salty crunch to the rest of the offerings and – it must be said – paired perfectly with our beer of choice.

To make matters even better, we’ve got three quesadillas left over, plus some additional beans and rice! Lunchtime just got more exciting around these parts.

:)

Happy Easter!

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easter-2015

LeeLee and I feasted like royalty today on a table teeming with Quorn roast, Watergate salad, potato salad, green-bean casserole, crescent rolls, and apple rings — washed down with a glass of champagne for good measure and a hearty helping of fruit trifle for dessert. An excellent time was had by all!

:)

 

St. Patrick’s Day Feast: Vegan Shepherd’s Pie and Sautéed Cabbage.

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vegan-shepherds-pie

Happy St. Patty’s Day, friends! I hope you’ve enjoyed a little luck of the Irish today.

We’ve had a wonderful time here at Chez Recessionista, and our workdays were perfectly lucky indeed. I even managed to survive a trip to the lab to get my blood drawn (routine tests, nothing fancy!), and limped back to the office under my own power. Victories! I’m sure it can be attributed to the bright green beads I wore today for the occasion.

Today has been lucky on the food front, as well. I’ve known for two weeks that I wanted to make our traditional vegan shepherd’s pie for dinner tonight, so before I left for the office this morning, I got started on some of the prep work. Namely, I washed and diced some potatoes, put them in the Crock-Pot, and covered them with water, flipping the heat to Low to let them cook all day long. This saved a ton of time tonight! All I had to do when I got home was drain the water off, add some almond milk, and mash them down with my trusty potato masher (a wonderful invention if I’ve ever seen one!). Magical!

As per usual, I followed the trusty recipe I received in a PETA Vegetarian Starter Kit a thousand years ago, and once again, it didn’t dare fail me. As the potatoes sat to the side, waiting to serve as the pie topper, I pulled out a deep-dish pie pan and mixed a container of Tofurky ground beef – the second container from yesterday’s meal – with a can of peas and carrots and a carton of mushroom gravy. Then I added some spices – garlic powder, onion powder, salt, and crushed red pepper – and mixed everything together. Finally, I topped the pie with the mashed potatoes and put the plate in the oven for about 40 minutes. Easy as … pie!

When the shepherd’s pie had about 15 minutes left in the cooking time, I got to work on the cabbage. Often I’ll steam or boil the cabbage, but tonight I decided to try something new and sautéed it in a big pan instead. First I coated a large nonstick pan with cooking spray, and then I placed the separated leaves of half a head of cabbage (I’ll use the other half later this week) into the pan. Halfway through this process, I added some chipotle seasoning, and then added the rest of the cabbage leaves. On top, I added a pat of butter (which would later melt and give the cooking spray a little depth) and a generous helping of parsley. Then, as the cherry on top, I sprinkled a dash of nutritional yeast, because I simply adore the stuff.

I turned the burner on Medium and let the cabbage cook, stirring and tossing the pan every couple of minutes. A few of the leaves got a little brown around the edges, which looked and tasted just wonderful in the end! And every piece of cabbage took on a bright green sheen, which added additional flair to the meal.

Bu the time the shepherd’s pie was ready, so was the cabbage, so LeeLee and I popped open some Guinness and sat down to eat! We both loved the pie, as usual – who can resist the meaty, hearty goodness of a gravy-laden dish topped with potatoes? And we both went crazy for the cabbage, as well. I think sautéing it really brings out the best in cabbage, and we’ll certainly do so again. It was crisp-tender and teeming with flavor, having soaked up the spices and butter magnificently. Each bite made our taste buds sing!

On the leftover front, we’ve got plenty of shepherd’s pie left (and no cabbage). I can’t wait for lunch tomorrow!

:)

Shrove Tuesday Pancakes With Vegetarian Sausage.

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shrove-tuesday-pancakes-sausage

Happy Mardi Gras, y’all!

As is customary on Fat Tuesday, we sat down tonight to a big plate of pancakes, paired with vegetarian sausage for a bit of protein (and because we like it!). Before we go any further, I must confess that we each ate more than our share of pancakes this evening. I make two excuses for this.

  1. These were small pancakes, not those whole-pan jobbers that you get at the diner.
  2. The whole point of Fat Tuesday is to eat sugary, carby, wonderful things. Why deprive ourselves of the thrill?

I know I’ve mentioned before my newfound love of cooking pancakes in a cast-iron skillet. I must double down on this opinion here and now. I simply adore it! Who knew there was this whole world of cast-iron uses out there, just waiting to be tapped into? With just one pat of butter, I can cook an entire batch of pancakes with nary a burn mark on any of them. It’s a whole new world! What can’t the cast iron do?

So with the pancakes cooked perfectly golden, topped with butter and maple syrup, and the sausage heated up to a sensible standard, there was only one thing left to do: Eat! And we surely did, making hay while the sun shone on the waning hours of Mardi Gras. There’s not a single morsel left anywhere, I am happy to report! (But not to worry – we still have plenty of chik’n noodle soup left over from yesterday for our lunches!)

Tomorrow begins the Lenten season. But for now, for tonight, let’s live it up and let the good times roll! Eat, drink, and be merry – and if you enjoy a pancake or veggie sausage link along the way, so much the better. Laissez le bon temps roulez!

:)

Mardi Gras Party: Vegan Jambalaya With Salad and Garlic Bread.

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vegan-jambalaya

Well, friends, Mardi Gras is upon us once more. And as Fat Tuesday itself isn’t always conducive to a big party, what with it being in the middle of the workweek and such, LeeLee and I often enjoy hosting a gathering the weekend prior to the big day. That was in fact the case last night, and much merriment was made!

Eating traditional Creole fare. Drinking our favorite Louisiana-based beers. Searching for the golden baby within the layers of a King Cake. Listening to zydeco music. And, finally, playing a rousing hand (or 50) of Cards Against Humanity. What more could one ask for with good friends on a cold night far north of New Orleans?

As is traditional around our household, this Mardi Gras we enjoyed a heaping helping of vegan jambalaya – using this recipe as a base (and using vegan versions of the chorizo and chicken) – as well as a wonderful salad our friends brought over. A loaf of garlic bread rounded out the main course! I made the jambalaya in my trusty Le Creuset, which added additional flair to the entrée, and we chowed down to our hearts’ content. The blend of spices and spiciness left us all wanting a second helping! And even after that, we had plenty left over for lunch today.

But the piece de resistance was yet to come: the King Cake!

king-cake

Every year, LeeLee and I order a delicious King Cake from Gambino’s Bakery down in New Orleans, and it’s always the star of the show. Generally, we all must eat several pieces each in order to even have a shot at finding the ceremonial baby during the party. But last night we got lucky! Using the knife as a divining rod, I cut a slice for myself (we each cut our own, so as to avoid conflict about the baby), one outlined in green sprinkles, and when I began to eat, immediately my fork hit something hard. Gasp! Could it be? Could it possibly be … the baby?

Yes! Yes, friends, it was. There was much whooping and carrying-on from all in attendance, primarily at the relief that none of us would have to eat a half-dozen slices that evening in our quest for the prize. This was the first time in all our years of Mardi Gras parties that someone got the baby on the first piece of cake! It was an honor, indeed.

And with that – and all the Blackened Voodoo and Abita that accompanied the meal – another Mardi Gras festival is in the books. I wish our very best to our brethren down South – may you enjoy the parades and all the parties that go with them! Happy Mardi Gras!

:)

Happy Thanksgiving!

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thanksgiving-2014

What a wonderful day to count our blessings, to spend time with loved ones — and to feast! Happy Thanksgiving, from our Chez Recessionista to yours.  (And thank YOU for reading!)

:)