Hey, Some Of My Best Friends Are Vegetarians...

I tried to go vegetarian twice.  Once, in high school, because a classmate with amazing cheekbones and muscle tone swore by the diet. I really did try.  For three days.  But when you're growing up in a Filipino household, vegetarian basically just means eating rice and soy sauce. It turns out that classmate just had good genetics because what she actually ate was Doritos and ramen every day. I tried another time, in college. I gave up meat for Lent.  For...four days.  And then I felt like that lady in My Big Fat Greek Wedding: Is chicken meat?  Okay, but how about lamb?  ...Needless to say I am a terrible vegetarian.  But I do enjoy a good veggie burger.

Recipe #13: Black Bean Burger

Choice of libation:  Water with lemon and mint.  Listen: I'm not always a lush. Just mostly.

Choice of music: I figured to really get in the spirit of vegetarianism, I should listen to a vegetarian musician, so I went with Morrissey's album, Bona Drag.  It seemed appropriately whimsical and angsty.

Ah, it all began so simply: cook the quinoa, add garlic and seasoning. Easypeasy.

While the quinoa cooked, I sauteed the shallot, garlic and red peppers.  Also, Hairdresser on Fire is a fantastic song.

I could have just posted the picture of chopped cilantro from the last entry. But I don't print lies. Also, I wanted you to see how pretty my new spring nail colour is.

THIS IS THE DEBUT OF MY FOOD PROCESSOR ON THIS BLOG!!!  Usually I'm too lazy to climb the ladder to grab it above the fridge and I end up using the blender instead.  But Morrissey is highly motivating.  Maybe also because I wasn't wasted at this point.

After pulsing the veggies and beans together, I dumped in the quinoa and cilantro. It didn't look like it did on the website I stole this from.  But I was trying not to panic. Everything smelled like cumin. In a good way.

Um...so.  I'm supposed to hand-form the patties into palm-sized burgers.  But.  I mean.  Is it supposed to be the consistency of oatmeal?  Survey says no.  Oops.   I don't think I did it right.

I covered the patties in saran wrap and put them in the fridge overnight, hoping they would...become...less...gruel-ly?  I actually ended up putting all of them back into a bowl and folding cornstarch into the mix to draw out moisture.  

I don't know about this, you guuuuuys...

Also, I forgot the panko breadcrumbs, so I toasted multi-grain bread and crumbled enough to coat the gruel burgers.  

Well...They look like burgers now.  I'm gonna be honest with you: The magic of Morrissey's Bona Drag had worn off at this point, and I was a little over this recipe.  But I forged on.  Because I love you so.

I pan fried them, because someone told me it would probably hang together better that way.  Even in the gorgeous cast iron pan, these aren't looking amazing.

I sauteed some shallots in oil and balsamic, spread some mint/garlic/yogurt from this recipe on some toasted sourdough and sprinkled arugula and goat cheese and it wasn't awful.  I came to the conclusion that though this wasn't my favorite thing I've made this year, it was probably because I did something wrong early in the process.  Probably because I wasn't drinking alcohol. 

stolen from...

thetalkingkitchen.com

1- 15 oz. can black beans, rinsed and drained

2 c. cooked quinoa, (~ 1 c. raw + 2 c. water + 1/2 tsp sea salt + 5 cloves garlic, minced)

2 Tbsp olive or grapeseed oil

1 shallot, diced

1/2 red bell pepper, diced

1/4 tsp whole cumin seeds

1/2 tsp smoked paprika

1/2 tsp red pepper flakes

1/4 tsp sea salt (for veggies)

1/4 tsp smoked sea salt (for beans)

1/2-1 c. panko bread crumbs

1 c. cilantro leaves, loosely packed

Instructions

Begin by sautéing the bell pepper, cumin seeds, red pepper flakes, and shallot in 1/2 Tbsp of oil for a few mins, then add the garlic and sea salt, sauté for a minute or two more, turn off heat and set aside.

Next, in a food processor, add the beans, cooled veggies, paprika, and smoked salt. Pulse until just combined.

Then add the cooked quinoa and cilantro, again pulse until combined.

Hand form into palm-sized burger patties.

Refrigerate for at least 10 minutes. Remove from fridge, let cool for 5 minutes, then coat each side in panko bread crumbs, being sure to push down to adhere the breadcrumbs to the burger.

Pan fry in remaining oil for 3 minutes on each side.

Enjoy like a burger.

"This pesto is bomb." -- Justin Bieber

Granted, Biebs wasn't necessarily talking about this specific pesto, but he did say it about some pesto once. Probably.  Maybe it was a different Justin Bieber.  Anyway, here's the deal -- I had a bunch of cilantro left over from last week and was afraid it would go bad, so I made cilantro pesto, not really following a recipe.  It wasn't terrible...

Recipe #12: Cilantro Pesto Pasta with Chicken

Choice of libation: Branca Menta (an Italian liqueur with herbs and mint essential oil) in ginger beer.  That was a terrible idea.  Why did I do that?  Yuck.  

Choice of music: Cilantro pesto seems very 80's to me.  I don't know why.  So I listened to "Make it Big," the second album from British pop duo, Wham! I feel like I really understand it now.  

This is about a handful and a half of cilantro.  I thought I would treat it like a normal pesto, where I would normally have some sort of green like basil or arugula or spinach...

I usually use lemon, but I was feeling lime with cilantro...

Woah, woah, woah, I'm almost done making the pesto.  Let's all slow down. Oooh, it's Careless Whisper! ...Yes. It's true: Guilty feet HAVE got no rhythm.

I also just needed to get rid of chicken in my fridge, so here. Salt,pepper, olive oil. This is a terrible terrible picture.

I folded in some whole wheat pasta and spinach, because, again, trying to get rid of stuff in the fridge and pantry.  

Oh geez, I'm sorry guys.  All of the pictures from this blog look really gross.

Toss everything together.  Actually, this one doesn't look awful.

Hooray! Throw some cheese on it (which is a good idea for most meals (unless you are lactose intolerant (or vegan))) and you're good to go. It actually tastes okay.  Not like pesto.  And actually, not like cilantro.  Mostly like garlic, which I'm okay with.  In fact, I'm pretty sure I will continue to taste the garlic from this meal for the rest of the week.  Which I am also okay with.  

I managed to complete this dish in the same amount of time it took to play the entire "Make it Big" album. That must mean something.  

This recipe wasn't stolen from anything this time...

SAUCE:

4 garlic cloves, peeled and coarsely chopped

2 cups fresh cilantro, lightly packed

1/4 cup olive oil

2 tablespoons lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

whole wheat pasta 

3 chicken tenders

3 cups baby spinach

handful of shredded cheese of some sort

Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add the oil, lime juice and zest, salt, and pepper. Process until smooth.

Heat oil in a large skillet over medium heat. Stir in chicken. Season with salt and pepper. Cook until chicken is golden, and cooked through.

Cook whole wheat pasta according to package instructions.  

Add pasta and spinach to chicken and toss with pesto.

Kiss Me I'm Tipsy (because of this HOMEMADE Irish Cream)

Happy early St. Patrick's Day, everyone.  I know.  You were probably expecting another soup.  BUT I AM TIRED OF WINTER. In protest I am putting booze in other booze.  And this one is super simple, you guys, so if you happen to already be slightly tipsy while making this, it's totally okay.

Recipe #11: Homemade Bailey's Irish Cream

Choice of libation: Bushmill's Irish whiskey (I had to make sure it was okay to put in the thing (you know, the recipe (the drink (hic! (uh oh...)))).

Choice of music: I forget.

So the recipe actually doesn't call for the chocolate liqueur, but. Oops.  I also added two pinches of nutmeg.  Nobody died.  

Sweet condensed cream sure looked awful when I was pouring it into the blender, but it sure helped with the flavor afterwards.

Mmm...Chocolate Syrup...three tablespoons

...or whenever you're done singing the chorus to "I Need a Hero."

It actually is supposed to chill for quite awhile before you drink it, but we needed to test it.

Brooke, drinking her fake Bailey's like a good guest.

Truth in marketing

this recipe was stolen from...

cupcakeproject.com

1 cup heavy cream

14 ounces sweetened condensed milk

1 2/3 cup Irish whiskey 

1 teaspoon instant coffee (oops, forgot this)

2 tablespoons chocolate syrup

1 teaspoon vanilla (this turned into 2 pinches nutmeg)

1 teaspoon almond extract (this turned into 3 teaspoons of chocolate liquer)

Combine all ingredients in a blender and set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate. Shake before using.

Will keep for up to 2 months.

Cumin to America

Chad said I should absolutely not use that title, but I just kept thinking of the four people who read this blog who never would have read those words in this context and I...I just had to.  I did it for you guys.  So yes. Cumin to America it is.  I actually have never made a shepherd's pie before, but I couldn't resist the cool spices that this one had.  And also there was a sale on sweet potatoes.

Recipe #10: Moroccan Shepherd's Pie

Choice of libation: A homemade bock beer Chad called "Norwegian Wood" in honor of the most recent show at Writer's Theater, Hedda Gabler.  

I am probably biased since I tend to like every beer he makes, but this one is especially good for cold weather. It is dark and malty with not too many hops.  Which is what they called me in high school. Yeah, that's right. That whole sentence.

Choice of music: Yo La Tengo's album latest album, Fade.  There's something very 60's sleepy surfer about this one. I really liked it. 

I love that my kitchen constantly smells like onions, garlic and ginger.  I am not being sarcastic.  I grew up with these smells and it always makes me feel warm and tingly...I should maybe ask a doctor about that?

Ground lamb would have been great, but the ground beef was looking good that day. And by "looking good that day" I mean "on sale."

I guess it wouldn't be a Hangry Eyes recipe if I wasn't dumping things in a pot to simmer.  

Sweet potatoes are boiled to get mashed up and spiced and baked on top of the pie.  This reminds me I want this color for my next manicure. "Boiled Sweet Potato."
Does Essie make that one?

I had to open another bottle of the bock because the sweet potatoes were looking a little dry.  The recipe calls for "non dairy milk), but I will tell you, you will NOT be mad at the flavors if you use a dark beer. I probably put in 3-4 tablespoons. Or a swig and a half.  And it would have been irresponsible to not finish the bottle after that. Also, it paired nicely with a chunk of pepper jack cheese from the previous recipe.

This is the pie after 40 minutes in the oven.  I wanted it a little crispier so I put it in for 10 more.  The kitchen smelled like a spicy heaven. That is NOT what they called me in high school.

My stupid stupid camera on my phone would not take a non-blurry picture. I am convinced it is sentimental and by the time I need to show the finished product it is just so misty-lensed it cannot help but take pictures like this.  Either that or I had the shakes. Entirely possible.  ANYWAY, the raisins and sweet potatoes gave it some surprising tang and I am not one to shy away from cilantro though you can probably sprinkle it with parsley or whichever herb delights you. 

The recipe was stolen from...

ourfourforks.com

FOR THE FILLING

1 lb grass-fed ground lamb or beef (omit for vegan)

3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)

1 tablespoon olive oil

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

1 tablespoon grated fresh ginger root

1 teaspoon salt

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon chili powder

1 teaspoon honey (optional)

2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)

½ cup stock (vegetable, chicken or beef) + salt to taste

½ cup currants or raisins

½ bunch cilantro, stems removed, chopped

FOR THE MASH

1 lb sweet potatoes, peeled and cut into chucks

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons non-dariy milk OR BEER (more if needed) 

FOR THE FILLING// Brown the ground meat in a large skillet over medium high heat.

Remove meat from skillet and set aside.

Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.

Return the meat to the pan (if using) along with the honey, tomatoes and stock.

Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.

Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.

Season with salt and pepper to taste.

FOR THE MASH// Boil the potatoes in salted water for 15 minutes or until tender.

Drain well and add the olive oil, cumin, garlic powder, salt and milk.

With a hand blender (or potato masher), blend until they reach a creamy consistency.

ASSEMBLY// Preheat oven to 350 degrees Fahrenheit.

Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.

Bake for 40 minutes until the topping is beginning to brown.

Garnish with extra chopped cilantro, if desired.

I've Got Squash in my Chili and Cheese in my Cornbread but Haven't a THING to Wear...

Dear Erick Dorris and the Three Other People Who Read this Blog,

I am so sorry.  You've probably been so worried about me.  Perhaps you thought I had gone off the deep end, drinking too many Creme Brulee Stout floats and you worried you'd find me curled up in a fetal position, hiccuping and mumbling, "...not enough...complexity of flavor..." Well, worry no more.  I am back! AREN'T YOU RELIEVED?! AREN'T YOU EXCITED?!

Oh, okay, fine.  Pippin is kind of over it.  

Anyway, to make up for my absence, I made two things this weekend. So stop making me feel guilty, already.

Catholic,

Emjoy

Recipes #8 and 9: Turkey and Roasted Butternut Squash Chili AND Heirloom Tomatoes Cornbread with Cheddar Cheese (which is a lie, since I put neither heirloom tomatoes nor cheddar, but more on that later)

Choice of libation: Having just watched the movie Captain Phillips, I was craving a Dark and Stormy, which is typically made with dark rum which we didn't have.  But we DID have Captain Morgan's Spiced Rum, so Chad made a variation he called Tropical...something.  I think I was drunk when he told me.

The Tropical Something consists of ginger beer, Captain Morgan's Spiced Rum, Coconut Rum, and lime juice.  It made me work very hard.
Choice of Music:  The Great Summit - The Master Takes which is an album of Louis Armstrong doing Duke Ellington music.  INCREDIBLE.

The glaze you put over the squash before you roast it smells divine.  I may have tasted a bit of it.  To make sure it was okay.  

I mean...come ON.  So this goes in the oven while you start sauteing the rest of the chili...

...so that you can puree the roasted butternut squash and mix it in with everything else.  All those flavors developing at once...I may be drooling on this keyboard just thinking about it.  There will not be a picture of that.  

Like I said, I really like recipes where you just dump things in a pot. I should mention that I subbed the jalapeno for two poblano peppers because I enjoy the smokiness. Also I am a wimp.

...so then while it simmers for two hours, you can either drink and listen to jazz OR start a cornbread. I did all three.

Isn't this cast iron skillet gorgeous? THANKS BROOKE AND DOUG! WE LOVE IT! (Brooke and Doug gave us this for Christmas.  It seemed correct to make cornbread with it.  Also, please note the pajama pants that I have been wearing for the past three days.)

Separating the dry and wet ingredients like a good little baker.

Okay, so this is where I started to veer away from the recipe.  They didn't have good heirloom tomatoes at the store, so I got sun-dried tomatoes instead.  And we had extra pepper jack cheese that pairs really nicely with the other flavors.

Um...this was that time when I poured the batter into the skillet.  You can't see it but I added an extra half cup of shredded pepper jack cheese. For calcium.

OH MY GAWD.

My camera sucks, or maybe it was tearing up, like I am right now. So it is blurry though I tried to plate it as nicely as possible.  I also put a dollop of greek yogurt because I forgot sour cream, but you could put whatever your heart desires on the top of the chili.

As yummy as the cornbread was on its own, crumbling it IN the chili was a really good call because the sun-dried tomatoes and pepper jack cheese and corn and all of the things...I planned on taking a picture of that. But.  Well.  You know. 

I AM THE CAPTAIN NOW!!!!!!!!!!!!!!!!

TURKEY AND ROASTED BUTTERNUT SQUASH CHILI

stolen from thisgalcooks.com

2 C diced butternut squash (I used frozen)

3 tbsp olive oil

½ tsp ground cinnamon

1 tbsp maple syrup

¼ tsp ground chipotle pepper

1 lb lean ground turkey

½ C sweet onion, chopped

1 medium jalapeno, chopped

2 cloves of garlic, minced

½ C celery, diced

1 15oz can of black beans, drained and rinsed

1 14.5oz diced tomatoes, drained

1 tbsp olive oil

1 packet of tex mex chili seasoning (I used an all natural one that I found, use that if you can or make your own seasoning!)

2 tbsp olive oil

1 28oz can of tomato sauce

To roast the Butternut Squash

Whisk together the 3 tbsp olive oil, cinnamon, maple syrup and ground chipotle pepper

Pour over the diced butternut squash.

Spread over a foil lined baking sheet and bake at 350 for 30 minutes.

Remove from the oven, cool a little and then puree in a blender.

For the Chili

In a large pot, saute the garlic, jalapeno, celery and onion in 2 tbsp olive oil. Add the turkey and cook until browned.

Add the remaining ingredients and mix well. Stir in the pureed roasted butternut squash.

Cover and simmer for 1-2 hours.

Serve in bowls with your favorite toppings such as sour cream, queso fresco, cheddar cheese and cilantro

HEIRLOOM TOMATO CORNBREAD WITH CHEDDAR 

(even though I actually made SUNDRIED TOMATO CORNBREAD WITH PEPPERJACK)

stolen from adventures-in-cooking.com

3 Small Heirloom Tomatoes, cut into 1/4 inch thick slices

3/4 Cup Cooked Corn Kernels

1 Cup Corn Meal

3/4 Cup Sour Cream

3/4 Cup Sharp Cheddar Cheese, shredded 

2/3 Cup Milk 

1/2 Cup Flour

1/4 Cup Sugar

  6 Tablespoons Butter, melted

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl mix together the corn meal, flour, sugar, baking soda, and salt until thoroughly blended. Set aside. In a large bowl mix together the milk, sour cream, corn kernels, and butter with a paddle attachment at medium-slow speed until blended. Then add the dry ingredients and mix until just blended. Turn off the mixer and stir in 1/2 cup of the shredded cheddar cheese.

Scoop the batter into a well-greased cast iron skillet (mine is about 7.5 inches in diameter and 3 inches deep) and sprinkle half of the remaining cheese over the top. Place the tomato slices on top of the cheese, then sprinkle the remaining cheese over them. Place in the oven and bake for 1 hour to 1 hour and 10 minutes, placing a sheet of tinfoil over the pan at the 40 minute mark to help keep it from over browning on top. The cornbread is done when a knife inserted into the center of the bread comes out relatively clean (aside from gooey cheesy goodness). Remove from the oven and allow to cool for 10 minutes before serving.