December 26, 2008
· Filed under Breakfast, Mexican, Quick and Easy, Vegetarian
Migas are one of my favorite things to eat because they are incredibly delicious and very easy to make. Ze Fiance loves migas as well and it has become a tradition to eat migas every Saturday morning so yeah, we eat a lot of migas. Actually, now that I think about it, I made migas the night he proposed to me. Migas have just made their way into the McScowland history book…
Your ingredients
Three corn tortillas sliced into strips, one tomato diced, one bell pepper diced, one onion diced, two garlic cloves minced, four eggs, cumin.
Heat up a pan and add olive oil. As the oil is heating up, slice up your tortillas, and then add them to the oil. It’s best to let your tortillas fry for a while so as they are doing that, chop up the rest of your veggies.
I have a process and it’s worked so far so here it goes (I know, I’m super anal retentive): dice bell pepper and then add to tortillas. Dice onion and garlic and then add to tortillas and pepper. Let that sit for a while, about three to five minutes, and then dice the tomatoes and add to mixture. Whisk eggs and pour on top of tortilla veggie mixture, adding about two tablespoons of cumin. Mix that all up until the eggs are completely cooked. Sprinkle with cheese, if you like. The whole process takes about a half hour, if even that.
When I eat migas at restaurants, they usually add more egg and a chopped up jalapeno. This is fine and all but you lose a lot of the taste of the veggies with more egg and I don’t like spicy food so I always end up sifting through my migas to pull out the jalapeno bits. They also typically serve migas with flour tortillas and black beans but I do neither. Migas, the way I make them, stand alone.
November 24, 2008
· Filed under Quick and Easy, Sides
My Tia Juanita makes this dish for pretty much every single family get together; it’s awesome. I always keep an eye on it and get mad if people, like my cousin Andy, take too large of a serving because it means less for me to bundle up and take home. She uses white rice but I decided that for my first attempt at making it, I’d use wild rice. Maybe it’s just my obsession with Tia Juanita’s version but the white rice version is slightly better.
Your ingredients
1 cup of shredded cheese (I used sharp cheddar), three cups rice, one can Cream of Chicken soup, one onion finely chopped, one garlic clove finely chopped, 1/4 cup butter, one 10 ounce package of frozen broccoli.
Prepare rice as directed. Thaw out and steam broccoli. Saute onions and garlic in butter until tender. When you have done all of this, let all the ingredients cool down. If you combine them while they’re still hot, the cheese melts too fast.
When everything is cool, combine all ingredients (including the cream of chicken), holding 1/2 cup of cheese aside. Spread into a casserole dish and cover with remaining 1/2 cup of cheese. Put in the oven at 350 degrees for about twenty minutes.
November 24, 2008
· Filed under Beginner Recipe, Main dish, Meat, Quick and Easy, Sides
Get a casserole dish
Put meat in casserole dish
Pick up knife, make slits in meat
Grab a clove of garlic and slice it up
Put slices of garlic into slits in meat
Pour broth over meat
Put in oven at 375 degrees
Chop up two potatoes and carrots
After fifteen minutes, add potatoes and carrots to roast
After forty-five minutes, take out of oven and serve
November 24, 2008
· Filed under Main dish, Quick and Easy, Vegan
Meat free meatloaf?! Yeah, I know, I know. I already got grief from AF about this and he refused to eat it because he might “go along with all of my other crazy ideas but meatloaf should have real meat in it and that’s that.” The crazy ideas he’s referring to are bathing regularly and using this amazing contraption called a “trash can” to dispose of his junk. Seriously, I’m so forward thinking…
Your ingredients
2 cups veggie broth (I used chicken boullioun because I ran out of veggie broth), 1/2 cup ketchup, 2 tablespoons soy sauce, 2 cups TVP, 1 cup oats (I used two packets of my microwaveable breakfast oatmeal), 1/4 cup flaxseed, 1 tablespoon yeast, half an onion diced, one garlic clove dice, basil.
Mix broth, ketchup, soy sauce, and TVP in a bowl and let sit until all the liquid is absorbed. Add remaining ingredients and mix. Pack mixture into a casserole dish or loaf pan (I used a loaf pan) and bake for 40-45 minutes at 375 degrees.
For the topping I just used my regular meatloaf sauce which is a 1/4 cup of ketchup, 1/4 cup of mustard, and three tablespoons of Worceshtire Sauce. I doubt I spelled that correctly. Anyway, mix and pour on top of the meatloaf after it’s been in the oven for about fifteen minutes. This time I also added sliced mushrooms to the sauce just to give the meal a bit more texture.
Willie says “Gimme some damn meat!”
This was filling and it was pretty yummy but, next time I want meatloaf, I’m totally buying some ground up cow. It just ain’t right without some ground up cow.
November 23, 2008
· Filed under Quick and Easy, Tofu, Vegan
The actual name for this recipe is Garlic Tofu on a Spinach Bed but, um, yeah, that just sounds too pretentious for my taste. Garlic Tofu on Spinach, here you go.
Your Ingredients
1/2 cup vegetable stock, two cups broccoli (the wokly brand is optional), two cups spinach, 1/2 red pepper diced, one tomato diced, one package of firm tofu, two garlic coves diced (I used more because my cloves were small), garlic powder to coat (I ran out of powder so I used salt instead) and black pepper to taste.
Cut tofu into small cubes and coat with garlic powder. I also ran out of garlic salt while cooking so I used celery salt as well. Improvisation, my loves, improvisation. Set aside the tofu and heat up the veggie stock. Once it’s boiling, add the diced garlic and tofu. Sprinkle with pepper and continue to turn until tofu is golden. Goooooolden, not yellow or mustard, golden. Once your tofu is goooolden, remove it from the skillet and set aside.
In the same skillet, cook your red pepper, broccoli wokly, and spinach. Add a bit of water to steam the veggies. Once the veggies are tender, add the tomato. Cover until all the liquid has evaporated.
Then create a “bed” on which your tofu can rest and get a good nights sleep.
Willie says “This is some good cookin!”
June 24, 2008
· Filed under Quick and Easy, Vegan · Tagged Quick Meal, Vegan
A couple of days ago I decided I wanted to detox. I got the idea from reading Dooce and since she seems like she knows what she’s doing, I decided to give it a go. I (we) are following the Quantum Wellness detox program. I’m not really going to go into why I’m doing it because this is a cooking blog, there is no time for reason or feelings, it’s all about eatin’!
So I’m detoxing and am eliminating all animal products, sugar, caffeine, gluten, and alcohol from my diet. Not too bad. By the time we got home and did regular household chores, it was eight-thirty and I needed to make something quick for dinner so I decided to make Lentil and Spinach on Rice.
Your ingredients
Kosher Salt, Red Pepper Flakes, Olive Oil, Tomatoes, One Garlic Clove, Cup of Lentils, Baby Spinach
You want to wash your lentils thoroughly (duh) and boil them in five cups of water. Once they are at a rolling boil, put a lid on ‘em, lower the temperature to medium, and let them boil for about twenty minutes.
Dice up your tomatoes and garlic and throw them in.
Add a bit of olive oil (EVOO!)
A dash (or six) of pepper flakes.
A bit of salt or, in this case, an entire palmful. No worries, I have small palms.
And a couple of handfuls of baby spinach.
Cover and let it simmer for about ten minutes and then serve over white rice. You know how to make white rice, right? So after a whole thirty minutes, you have Lentils and Spinach On Rice. You also now have one of the shortest We Be Cooking posts I’ve ever written. Ta-da!
