Bubble and squeak, -ish

17 01 2012

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When I first moved to England I had no idea what “toad in the hole”, “ruby murray”, and “bubble and squeak” meant.  I’m still not convinced I understand but I nod and pretend that I’m in on the joke… it is a joke, right?

Anyway, I’m pretty certain that bubble and squeak is a fun name for left over mashed potatoes and cabbage, among other things.  Generally this melange is shallow fried and it’s delicious.

By the way, I’m giving the Brits credit, but Google informed me that the Irish call it Colcannon,the Germans call is Bauernfuhstuck, the Danes call it Bikesmad, and the Columbians call it Calentado.

Anyway, I had some stuff in my fridge and I was looking to make a meal.  I knew I needed to use the baby bok choy, wanted to use the rutabaga, and thought mushrooms would make a nice addition.  In the end, I enjoyed a plate of mashed veggies, topped with green veggies.  It wasn’t a flashy mean, but it was just the right kind of stick-to-your-bones good that is needed when it’s -30ºC outside.

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Mashed Veggies (Bubble)

1 large rutabaga, peeled and cubed

1 medium potato, washed and cubed

3 large carrots, washed/peeled and chopped

(Note: you can include parsnips if you’d like.)

salt and pepper to taste

2 – 3 Tbsp olive oil (or EFA oil if you allow the veggies to cool slightly before mashing)

Add all the cubed and chopped veggies to a pot and cover with water.  On medium-high or high heat, bring the water to a boil and cook the vegetables until tender, approximately 15 – 20 minutes.

Drain the water from the pot and then, if you removed the vegetables from the pot to remove the water, return the vegetables to the pot.  Mash.  Mash.  Mash!  Season and mash the vegetables, add the oil and mash the vegetables a little more.

If you haven’t already prepared your green veggies, put a lit on this mash and set it aside for a minute.

Green Veggies to Accompany Mash (Squeak)

1 to 1 1/2  cups of bok choy – per person, chopped

1/2 cup sliced mushroom – per person

a bit of garlic, I’ll leave it to you to discern how much is appropriate for your meal

1/2 tsp oil

Heat oil in a frying pan and then add everything.  Stir it up, don’t let it stick and watch your greens – they are going to lead the show and tell you when to stop cooking.  You’re watching your greens to see them get a little wilted and a lot brighter.

Remove from heat and grab some plates.

Putting it together

Plate the mashed veggies and then top with green veggies.  DONE!

Feel free to enjoy this with your preferred veggie cutlet: seitan, tempeh, or tofu – it’ll be great!

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Catastrophic Waffles

9 01 2012

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When I moved to the east coast, my brother bought me a waffle maker.  It was amazing, we had top notch waffles and they tasted delicious.  Then one day the waffle maker decided to hate me and never let go of the waffles I tried to cook.

I read the web sites and tried the tricks to not have sticky waffles.  Nothing worked.

For a year (or more), my waffle maker has been stashed in the cupboard, silently repenting for all it’s sins.  Yesterday I brought the beast into daylight to try out  Alicia Silverstone’s rice waffles from The Kind Diet.  I had hoped that maybe bygones could be bygones and everything would turn out waffalicious.

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I was mistaken.  The carnage was quite severe.

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This is a small sample of the wreckage, a tasty-tasty piece of wreckage.

So, although my waffle maker still hates me, the recipe is delicious.  The miso is not over powering and could easily allow these waffles to sway to the sweeter side of life, or remain on the veggie side.  (At the bottom you can see my attempt at salvaging the batter for pancakes – it kinda worked.)

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Rice Waffles

2 cups cooked brown rice (I used black rice)

1 cup whole wheat flour

1 Tbsp miso paste

Get your waffle iron hot because this batter will take you two seconds to get ready.

Stuff everything into a food processor and whiz it around.

Cook waffles as per your waffle makers instructions.

*Note: Alicia Silverstone’s recipe actually says to just mix these things together in a bowl, but I like processing my food… which could be part of the reason why my waffle maker hates me.

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Lazy cabbage lunch

7 01 2012

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I hate to alarm you folks, but the holiday season has now passed, unless of course you celebrate Orthodox Christmas, in which case Christmas to you today!

When I buy parsley, cilantro, carrots, broccoli or cabbage I usually clean it all up in one go and then store it in containers in the fridge.  This saves me the constant effort of cleaning and cutting, or the ability to make excuses not to make something sensible:

But cutting the vegetables takes so much time and I wanna eat NOW… so I’m gonna order pizza and wait 40 minutes for it to get here.

Anyway, I had left over macaroni noodles in the fridge, which I wanted to eat.  I also had sliced up cabbage in the fridge, which I wanted to eat (When I am old I will wear purple, in the mean time I’m just gonna eat purple stuff).  So I decided to eat them together.  The resulting car-accident was a delicious and satisfying meal for one on a cold January day.

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Noodly Cabbage

1 – 1.5 cups sliced or chopped red cabbage

1/4 cup apple juice

1 tsp cumin

1/2 cup cooked macaroni

salt and pepper to taste

Put apple juice  in a non-stick frying pan on medium-high heat.  When the apple juice is nearly ready to simmer, throw your cabbage and cumin into the pan and give it a stir.  Allow cabbage to cook for 5 – 6 minutes, stirring occasionally.  If you apple juice is evaporating too quickly, you may need to add a splash more – just enough to keep from burning your cabbage.

When the cabbage is very nearly done, stir in the macaroni.  Once the macaroni is warmed through and you’ve added what salt and pepper you would like to enjoy with your meal, lunch is ready!

Grab a plate or bowl and a fork or spoon and dig in!





Yesterday’s lunch

10 06 2011

I started a new job and I’ve been excitedly distract by the newness of everything, as a result I’ve been preparing some very boring (but delicious) meals.  For example, this was my lunch yesterday.  It consisted of assessing what was in the fridge (i.e. what needs to be eaten today) and considering what I needed to eat (i.e. I need some protein, fat, and vegetables).

It was a really simple one pan meal that I had the opportunity to enjoy eating outside.

As a little aside: Is anyone else overcome with the desire to make really simple meals now that the weather is heating up?

No recipe, but I’ll tell you what I did.

I had cooked navy beans in the fridge, which I place in a pot with a bit of water, along with some edamame (soy beans) an I heated them up.  The day before, I sauteed all the mushrooms in my fridge but didn’t eat them all, they were placed in the bowl.  Six small tomatoes: quartered and added to the mushrooms.  Finished with half an avocado, some hot sauce, and a splash of flax oil.  Hot and cold, spicy and creamy, crunchy and smooth – a taste sensation that rocked me.

Navy beans + edamame + mushrooms + tomatoes + avocado = goodness.

It wasn’t fancy or planned, but it used up some of the items in my fridge that were on their last legs and gave me the satisfaction of a good meal.