I was inspired today to make corn and crab cakes…because i had green tomatoes…so i also made some pimiento cheese as an appy.
While we snack on that, im attempting green tomatoes in the air fryer…
I also made crab cakes in the air fryer
With some dilled cucs
It was a nice project!!!!
We have cooked at home for 83 days straight since Los Angeles started the safer at home order and cancelled my birthday plans thanks to Covid 19. We have had a lot of lunch time delivery at work, but dinner has been all me–we have nowhere else to go!
Fridays are supposed to be margarita night and in a pre covid world it was always mexican and ive tried to somewhat maintain that at home. This week i had a cauliflower sitting here so I rubbed it with cumin, chili powder, and olive oil and served it with a home made crema.
I had half a cabbage that needed used so we have a slaw with salsa, cumin, vinegar and oil.
And i needed one more thing so i have a corn and chipotle salad
Topped off with a margarita!
And that was day 83.
We finally ventured to the farmers market last weekend. Our first in a post covid world. They had 8 ball squash waiting to be stuffed.
I used this as my stuffing which worked out
I made a sort of mediterranean inspired salad and cooked the squash with tomato and peppers.
So this is the most en place my mise has ever been
Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.
You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).
The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.
On day 80 i tried a veg meatless mix i found on amazon
Its a tad bland and i needed to amp up the flavor myself
I made a quick salad of purple pepper, tomato and cucumber with evoo and sherry vinegar with penzeys florida pepper…
Finished it off with a lambrusco i found (i love a lambrusco–not riunite or the one at TJs….this one was good
2020 is a year of pivots and turns.
Today i planned a meal of meatballs made with my meatless loaf recipe, caraway sauerkraut and “picnic tomatoes” from bon appetit with a nice Riesling
I got this:
It was perfectly good…but not what i planned.
The nut loaf recipe lives in my head but i chose to modify and add garbanzos (because i read too many recipes this am)….after i made it, it was too moist for meatballs even after chilling
Its mushrooms, gf bread crumbs, egg, onion, walnuts, spice and added garbanzo.
So i pivoted and shaped it to be sausages and rolled in foul to cook
Im still waiting for it to firm up…i usually make this a ms a loaf so its open for moisture to evaporate and it cook it long and low….so how did i end up with meatballs?
Lightlife burger in my fridge mixed with some cheese, egg, spice and shaped into balls went i to the counter oven for ten minutes and dinner is saved and they were yum!
Why does my kraut not look like a classic caraway kraut? Someone left the package open on my caraway kraut so it went to the trash.
The tomatoes….good idea! The tomatoes werent the best after i made my first farmers market visit in cv19 era…these will be phenomenal with a good ripe tomato!!
I tried an eggplant panini with mozzarella, pesto, and tomato inside.
And… roasted cabbage with a mustard-vinegar sauce
And a paloma in our rarely used Tom of Finland glasses.
And thought i took a pic of it plated…but i guess not. Both recipes need a second attempt now that i figured our what worked and what didnt….the cabbage was inspired by an airfryer cabbage recipe…
So today was inspired by a bon appetit email about weekday pasta bakes
Turns out i had the items needed for my own bake at home.
Ricotta hidden within
Spots of sauce
Had a nice salad on the side
So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it. My reference is saurkraut wih potatoes and sausage.
So thats what i did. White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.
I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.
Roasted the pepper
Stuffed it..added some goat cheese on top with and olive oil drizzle.
Served it up with a pile of salad