It's pool/cocktails/beginning of vacation day!
I made the Chick Pea Salad for sandwiches, and also made some Bean Salad to go with. I can totally eat vegan if forced to, especially if it involves eating beans. I love beans. Didn't know that about me? Where ya been?
Bean Salad
1 can chick peas, drained
1 can kidney beans, drained and rinsed
1 can green beans, drained
1 can wax beans, drained
1 cucumber, peeled, seeded and chopped (I keep the pieces big as hubs doesn't like cukes and that way he can eat around them)
1 red pepper, diced
1 onion, diced
2 stalks celery, diced
1 bunch fresh parsley
Dressing:
1/2 cup sugar
1 cup Apple Cider Vinegar
1/2 cup vegetable oil (DON't use Olive Oil, for some reason... I'm guessing because it'll solidify in the frige)
black pepper, to taste
Combine all beans and diced veggies in a big bowl.
In a small, separate container, combine dressing ingredients and whisk until thoroughly mixed.
Pour over beans and veggies and mix well so everything is blended together.
I let it sit overnight and it turned out great. Will stay good for several days in the frige, if it lasts that long. I'm about to polish off my second bowl, and my friends aren't even here yet!
My Nanner is on her way to Nashville for the start of Summer vacation. I hate when she misses out on deliciousness at home, so I'm pledging to make this again, along with the Chick Pea Salad, when she gets back! I'm wondering how the Chick Pea Salad will do as a "melt"... Like think a tuna melt, with chickpeas instead of fish...
Maybe I'll try it tomorrow for lunch, if there's any left.
Also, I picked up Mike's Hard Strawberry Lemonade and Mikes Margaritas to sip on by the pool. Feels like a girl drink kind of day. I wasn't feeling beer...
Friday, May 27, 2011
Wednesday, May 25, 2011
Hump Day Mexican
I'm totally engrossed in the Casey Anthony trial... Though I totally overslept this AM and missed the first hour/hour-and-a-half of witnesses. And I intended on getting up early too to tackle dinner for tonight... and even though I overslept, I got up and made some Mexican food. I really need to go to the grocery.... Anyway, I made some beans:
Mexican Beans:
2 cans Pinto (or Black, if you're so inclined) Beans
1/2 a medium or large onion
1 TBSP Olive Oil
Taco Seasoning (I will also give this recipe... MSG free!)
Heat olive oil over med-high heat in a medium sauce pan. Add onion, and sautè until the onions are slightly clear, about 5 minutes. Add cans of beans, including liquid, and continue heating until beans are bubbly. At this time, add 1-2 tbsps (to taste) of Taco Seasoning. I find that the longer the beans simmer, the better the tastes absorb and meld. Also, allowing them to simmer a bit allows some of the liquid to evaporate, and leads to a thicker bean sauce. Also, if you squish some of the beans on the bottom of the pan and stir thoroughly, that helps the sauce thicken up.
No MSG, Homemade Taco Seasoning!
I find this seasoning to be tastier than packaged taco mix... Plus, it's better for you, because it contains ALL spices, and no chemical preservatives!
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper (or more if you like spicier)
Combine all spices in a container with a tight-fitting lid, and shake well! To make taco meat, add 7 teaspoons (or 2 tbsp + 1 tsp), and 1/2 cup water to cooked meat of your choice (ground beef, turkey, chicken, or veggie crumble), or use it to "mex-up" any other dishes! YUM!
I grilled up some chicken breast tenderloins with some habenero seasoning my Mom gave us, and made Mexi rice, so I shall be dining on chicken tacos, beans and rice tonight at work!
And of course, boss-lady is ordering pizza. I could've totally gone for pizza, but not now that I have my deliciousness with me!
Now for the wait til dinner time. My tummy is grumblin' already!
Mexican Beans:
2 cans Pinto (or Black, if you're so inclined) Beans
1/2 a medium or large onion
1 TBSP Olive Oil
Taco Seasoning (I will also give this recipe... MSG free!)
Heat olive oil over med-high heat in a medium sauce pan. Add onion, and sautè until the onions are slightly clear, about 5 minutes. Add cans of beans, including liquid, and continue heating until beans are bubbly. At this time, add 1-2 tbsps (to taste) of Taco Seasoning. I find that the longer the beans simmer, the better the tastes absorb and meld. Also, allowing them to simmer a bit allows some of the liquid to evaporate, and leads to a thicker bean sauce. Also, if you squish some of the beans on the bottom of the pan and stir thoroughly, that helps the sauce thicken up.
No MSG, Homemade Taco Seasoning!
I find this seasoning to be tastier than packaged taco mix... Plus, it's better for you, because it contains ALL spices, and no chemical preservatives!
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper (or more if you like spicier)
Combine all spices in a container with a tight-fitting lid, and shake well! To make taco meat, add 7 teaspoons (or 2 tbsp + 1 tsp), and 1/2 cup water to cooked meat of your choice (ground beef, turkey, chicken, or veggie crumble), or use it to "mex-up" any other dishes! YUM!
I grilled up some chicken breast tenderloins with some habenero seasoning my Mom gave us, and made Mexi rice, so I shall be dining on chicken tacos, beans and rice tonight at work!
And of course, boss-lady is ordering pizza. I could've totally gone for pizza, but not now that I have my deliciousness with me!
Now for the wait til dinner time. My tummy is grumblin' already!
Tuesday, May 24, 2011
Tummy grumbles...
Still haven't worked out my work-week fooding... but Hann gets out of school tomorrow, so hopefully that makes it easier? Idk.
My girlfriend Sadie is coming over Friday for a pool/cocktails day, and I always like to make food for when she comes over. For by the pool, I'm going to try this:
My girlfriend Sadie is coming over Friday for a pool/cocktails day, and I always like to make food for when she comes over. For by the pool, I'm going to try this:
Mashed chickpea salad sandwich is a healthy vegetarian sandwich that is a little similar to a tuna sandwich.
Ingredients:
- 1 16 ounce can chickpeas
- 1/3 cup mayonnaise (use vegan mayonnaise for a vegan version)
- 2 tsp mustard
- 2 tbsp sweet relish
- 1 rib celery, minced
- dash salt and pepper, to taste
- lettuce greens
- sliced tomato
- sandwich bread (lightly toasted is best)
Preparation:
Mash together the chickpeas, mayonnaise and mustard until chickpeas are mostly smooth but still slightly chunky. Add relish, celery, and a bit of salt and pepper. Assemble sandwiches with chickpea salad, lettuce and tomato slices on lightly toasted bread.
Makes about three chickpea salad sandwiches or two servings of chickpea salad.
We struggle lots with travel-able food for Hannah being a veggie... you can't eat PB&J all the time... But after trying the recipe above, I might alter it some to mimic our favorite tuna salad, adding in some banana peppers. Yumz.
For dinner tonight, I'm going to bite the bullet and pick up El Myr. Though it'll be rough to not stay and have a beer, or several, I'll to-go order it and eat at my desk. I love El Myr.
Makes about three chickpea salad sandwiches or two servings of chickpea salad.
We struggle lots with travel-able food for Hannah being a veggie... you can't eat PB&J all the time... But after trying the recipe above, I might alter it some to mimic our favorite tuna salad, adding in some banana peppers. Yumz.
For dinner tonight, I'm going to bite the bullet and pick up El Myr. Though it'll be rough to not stay and have a beer, or several, I'll to-go order it and eat at my desk. I love El Myr.
Monday, May 23, 2011
Nail it down...
I still haven't mastered the work-week lunch situation I have... I actually was able to work 2 "regular" days last week, so it wasn't an issue then, but I'm back at it this week with my "weird" hours, and am going to have to figure something out.
Last week, we took advantage of being able to have dinner together and Mike grilled out. We had burgers and these grilled veggies:
1 small eggplant, cut into 3/4 inch thick
slices
2 small red bell peppers, seeded and cut
into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions:
1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
There were some leftover veggies so today, before work, I diced up the leftovers, boiled some pasta, cooked some chicken breasts, and tossed it all together with Parmesan cheese. We'll see later how it turns out... I really liked how the veggies turned out... the lemon juice combined with the fresh basil is delish. Fresh basil is key, I think, as the fire from the grill really brought out the flavor.
Now let's see what I come up with for tomorrow.
Even though, Rocky Mountain Pizza has a ScoutMob deal right now for 50% off. However, eating out doesn't bode for beach vacations.
Last week, we took advantage of being able to have dinner together and Mike grilled out. We had burgers and these grilled veggies:
1 small eggplant, cut into 3/4 inch thick
slices
2 small red bell peppers, seeded and cut
into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions:
1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
There were some leftover veggies so today, before work, I diced up the leftovers, boiled some pasta, cooked some chicken breasts, and tossed it all together with Parmesan cheese. We'll see later how it turns out... I really liked how the veggies turned out... the lemon juice combined with the fresh basil is delish. Fresh basil is key, I think, as the fire from the grill really brought out the flavor.
Now let's see what I come up with for tomorrow.
Even though, Rocky Mountain Pizza has a ScoutMob deal right now for 50% off. However, eating out doesn't bode for beach vacations.
Tuesday, May 10, 2011
Work Lunch, yeh?
Well, I've still not figured anything out, as I've been sick, and too dang tired to get my ass to the grocery.
So, alas, today I'll either go grab somethign (and not save money...) or eat the soups i have in my drawer.
I'm going to MAKE myself go tonight after work... as I have to be up early to attend a meeting before my shift starts. Also, meeting my great friend, Jen, for lunch between meeting and shift starting, for some yummy La Fonda, so dinner tomorrow won't have to be too interesting.
I still am fighting this stupid cold... I've been taking Zinc every day, and I'm full up on decongestants and expectorants. Yuk. I can't wait to feel back to myself again.
So, alas, today I'll either go grab somethign (and not save money...) or eat the soups i have in my drawer.
I'm going to MAKE myself go tonight after work... as I have to be up early to attend a meeting before my shift starts. Also, meeting my great friend, Jen, for lunch between meeting and shift starting, for some yummy La Fonda, so dinner tomorrow won't have to be too interesting.
I still am fighting this stupid cold... I've been taking Zinc every day, and I'm full up on decongestants and expectorants. Yuk. I can't wait to feel back to myself again.
Monday, May 9, 2011
Work Lunch!
AHHHH, So I've started a new job, and the hours are a little off, therefore causing me to adjust my normal feeding schedule. I'm not an infant, so this shouldn't matter so much, but coming up with stuff to bring in everyday is more challenging than when I could just have last night's leftovers. Now, I'm not at home to have dinner, so that gets rid of said leftovers, and EFF if I'm going to buy lunch everyday.
I did the first day at the Station Break... Turkey Meatloaf and Mashed Taters. Not worth the 5.50 I paid for it, but I didn't starve. I did decide I wouldn't be dinnering down there anymore, and the next day, I brought in a Publix sub, and ate the other half the next night. That was unsatisfactory because it was SOOOGGGGGGY, and I"m not sure if it's from the mini-fridge here at work, or just a failed sub.
Today, I got a pre-made salad from Kroger, and some cup-a-soups to keep here in my drawer, but I'm still at a loss on how to handle meals now. I'm going to the grocery tonight, and I think for tomorrow, I'll make some grilled chicken and rice... maybe some veggies. I think the key will be to make something at home before coming in each day... and figure out something to eat at home before work. Also, some midnight snackings for when I get home, migth be good... I know you're not supposed to eat right before bed, but when I have dinner at 6p, and then work until 11, I can't help but be hungry...
I hope I can figure this out :)
I did the first day at the Station Break... Turkey Meatloaf and Mashed Taters. Not worth the 5.50 I paid for it, but I didn't starve. I did decide I wouldn't be dinnering down there anymore, and the next day, I brought in a Publix sub, and ate the other half the next night. That was unsatisfactory because it was SOOOGGGGGGY, and I"m not sure if it's from the mini-fridge here at work, or just a failed sub.
Today, I got a pre-made salad from Kroger, and some cup-a-soups to keep here in my drawer, but I'm still at a loss on how to handle meals now. I'm going to the grocery tonight, and I think for tomorrow, I'll make some grilled chicken and rice... maybe some veggies. I think the key will be to make something at home before coming in each day... and figure out something to eat at home before work. Also, some midnight snackings for when I get home, migth be good... I know you're not supposed to eat right before bed, but when I have dinner at 6p, and then work until 11, I can't help but be hungry...
I hope I can figure this out :)
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