Fried Green Tomatoes...

Pete's Market had the most lovely green tomatoes and I couldn't resist.  However, I bought way too many and had slices of tomato all over the kitchen.

Fried Green Tomatoes

a recipe from Martha Stewart

Not enough gumption to type it out right now so here's the link:

fried green tomatoes...yummy!

Note:  I used way less oil and I used canola, not olive oil.

Watermelon Salad...

I threw this together last summer and we liked how it turned out.

Watermelon Salad

a recipe from the Horjus Kitchen

one seedless watermelon
several limes, zest and juice
several sprigs of fresh mint

Cube watermelon and place it in a large bowl.

Zest limes and add both zest and juice to the watermelon.

How many limes you ask?  Good question!  I used four normal sized limes for one normal sized seedless watermelon.  That seemed like enough but your mileage may vary.

Give this a good stir and put it in the fridge.

Cut fresh mint into confetti (chiffonade).  Keep the mint confetti in the fridge and stir it in to the watermelon right before serving.  The leaves off three or four sprigs should be plenty.  I used maybe 2 tablespoons of confetti for one watermelon, again, ymmv.

Note:
The mint will get stronger and stronger.  Once the mint is in, this salad does not keep until the next day.
Seriously, the mint gets strong.  If you take this to a party don't add the mint at home...take the mint in a separate container and add it right before the meal is served.
mint right before serving = Yum!
mint hours before serving = not yummy
Sorry if you are now terrified of mint.

To my dear recipe blog...

I'm sorry I've been ignoring you.  It's just I've been so busy and wrapped up in my own stuff.  Really, it's not you, it's me.  I know two posts a month wasn't much to ask...

Please forgive me Good doof...

I'll post again...someday...

Pea Salad...

For some reason I only make this for 'bring a side' events.  I'm not sure I've ever made it just for home.  Frozen peas tend to come in 16 ounce bags so I usually make one and half of this recipe.

Pea Salad

a recipe from the Horjus Kitchen

In a bowl mix together:

1/3-1/2 cup mayo
1/2 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon sugar
pepper to taste

To the dressing add:

1 cup diced cheddar
1 stalk celery, diced
1/4 cup sweet pickle, diced (approximately 3)
2 hard boiled eggs, diced
10 ounces frozen green peas, thawed under running water and drained

Notes:
I like to mix the egg yolk in with the dressing.
If you have the time/compulsiveness it's nice if everything is diced the same size as the peas.  (Well, within reason, no need to get crazy but really...why not dice everything to the same exact size making each spoonful the perfect balance of all the ingredients...)

Baked Potato...

We eat baked potatoes for lunch once a week-ish.  I usually bake more than we need because cold baked potatoes taste good with salsa or chopped up and sautéed in olive oil with salt, pepper and paprika.  This is Alton Brown's 'recipe' for baked potatoes.

The Baked Potato

a recipe from Alton Brown

link to food network

russet potatoes, washed and dried
canola oil
kosher salt

Preheat oven to 350 degrees.

Prick the washed and dried potatoes with a fork several times.

Coat each potato with a bit of canola oil and sprinkle with kosher salt.

Place the potatoes directly on the oven rack.

Bake for approximately one hour.

Notes:
I use a zippy bag for coating with oil.  I put in a few potatoes, pour in a little oil, use the bag to spread the oil and then I use tongs to remove the potatoes from the bag.

A tray or foil on the rack below to catch drips is a good idea.

To open a potato:  use a fork to 'cut' a slit then using a napkin to protect your hands from the heat push each end of the potato towards the middle.  If done correctly the potato will be 'open' and the white will be 'fluffed'.  (This might need a photo.)

For toppings, besides the 'usual', we like salsa and rooster sauce.

Look!  I'm Picasso!

Pasta with Peanut Sauce...

This is yummy!

Pasta with Peanut Sauce

a recipe from Jennifer Raymond

12 ounces pasta (not 16)

2/3 cup peanut butter

1 cup water hot

2 Tablespoons soy sauce

2 Tablespoons vinegar

1 Tablespoon sugar or other sweetener

3 cloves garlic minced

3 green onions chopped (save some for garnish)

1/4 teaspoon red pepper flakes or pinch cayenne

While cooking pasta, whisk together remaining ingredients in a small saucepan.

Heat gently until smooth and slightly thickened. Add more water if sauce is too thick.

Toss cooked pasta with sauce.  Garnish with reserved green onion.

Note:  We used 16 ounces of pasta and it tasted great but was a bit dry.  Next time we're going to adjust the sauce for 16 ounces.

Vegan Mac 'n' Cheese

Yep, you read that right...vegan mac 'n' cheese!  Joanie found this recipe.  It is delicious!

Vegan Mac 'n' Cheese

a recipe from Joanie

2 cups soymilk, plain

1 cup vegetable broth

3/4 cups nutritional yeast

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/16 teaspoon tumeric

1/4 cup flour

4 cups cooked macaroni (8 ounces dry)

green onion, sliced

In a small saucepan over medium-high heat, combine first nine ingredients. Bring to a simmer.

Once sauce is bubbling, add flour and whisk until all lumps have dissolved.

Pour sauce over pasta and serve warm.

Top servings with a sprinkle of green onion.

(this has nothing to do with the actual recipe but it does remind me of Joanie!)

Soup for Hobbits...

Yum, yum...yum!  Earthy and mushroomy...yum!

Soup for Hobbits (because "Hobbit Soup" was just wrong!)

a recipe from the Horjus kitchen

      2 medium onions chopped

      2 1/2 cups water or stock

      1 pound mushrooms sliced

      1 1/2 teaspoon dill dried

      1 Tablespoon paprika

      1/8 teaspoon pepper

      2 Tablespoons soy sauce

      2 Tablespoons olive oil

      3 Tablespoons flour

      1 cup soymilk

      2 teaspoons lemon juice

      3 Tablespoons red wine

      (arugula, optional)

In a large pan, braise chopped onion in 1/2 cup water until soft.

Add mushrooms, dill, paprika and pepper. Continue cooking for five minutes, stirring frequently.

Add soy sauce and remaining water, cover and simmer for 15 minutes.

Warm oil in a saucepan and add flour. Cook 1 minute, stirring constantly, then whisk in the soymilk until smooth. Simmer over low, stirring constantly until slightly thickened. Add to the mushroom mixture.

Cover and simmer 15 minutes.

Just before serving, whisk in the lemon juice and red wine.

Note:  Tastes great with arugula added to each bowl.

...and eat soup!

Soba and Seitan...

Soba noodles are made of buckwheat.  Seitan is a protein made from wheat.  We incorrectly say "see-tan" instead of "sey-tan"...otherwise one can sound like the church lady!

Soba and Seitan

a recipe from Jennifer Raymond

1 medium onion, chopped
2 Tablespoons oil
3 cups sliced mushrooms, 8 ounces = 2 cups
8 ounces seitan, sliced

2 Tablespoons flour
1 1/2 cups water
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

12 ounces soba noodles
1 teaspoon salt, optional

Saute the onion in a large skillet with the oil until transparent, then add the mushrooms.  Cover and cook until mushrooms are brown.  Stir in the seitan.

Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder and pepper.  Cook uncovered, over medium-low heat until thickened.

Bring water to a boil in a large kettle.  Add the soba and salt, if using, and boil until al dente, about 8 minutes.

Top with seitan mixture and serve.

Notes:
Goes well with tossed salad!

Pumpkin Spice Cookies...

These are great cake-like cookies.   

Pumpkin Spice Cookies

a recipe from Jennifer Raymond

3 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups raw sugar or other sweetener

4 Tablespoons flaxseeds
1 1/2 cup water
1 3/4 cups solid-pack canned pumpkin
1 cup raisins

Preheat oven to 350 degrees.

Mix the first 7 ingredients (not flaxseeds!) and set aside.

Blend the flaxseeds and 1 cup of the water in a blender for 1-2 minutes, until the mixture has the consistency of beaten egg white.

Add flax mix to the dry ingredients along with the pumpkin, water and raisins.

Mix until just combined.

Drop by tablespoonfuls onto a non-stick or lightly oil-sprayed baking sheet.

Bake 15 minutes or until lightly browned.

Remove with a spatula to a cooling rack.

Make 36

Notes:
When I made these I ended up with 60 cookies.
I used one can of pumpkin.

Jicama Cucumber Salad...

Guys, guys!!  I made this up today with stuff on hand and it worked!  It was good!  I love it when this happens though I hardly ever duplicate the new dish.  I'm recording it here in the hopes that I will make it again!

Jicama Cucumber Salad

a recipe from the Horjus Kitchen

salad:

cucumber slices cut in quarters

jicama peeled and cut in cubes similar in size to the cucumber

dressing:

juice of one lime

dash of cayenne

dash of cinnamon

1 part cumin

2 parts salt

2 parts pepper

topping:

toasted pepitas

Mix the dressing, pour over the salad and let sit while preparing the rest of dinner.  Top with pepitas when serving.

Notes:

I toasted raw pepitas in a pan over low heat.

I don't have exact measures...salt and pepper was maybe 1/2 teaspoon?

We ate this with corn tortillas filled with melted vegan pepperjack and chorizo seitan.

Our beverage tonight was a mix of: the juice of one lime, a strawberry muddled with sugar and salt and orange juice (16 oz. total) shaken with ice.

Pardon our dust...

remodel we must!

This blog is still under construction...been running into weird little issues...oh well!