And again with the pigginess! I ate the evidence before I could post it. No matter. I had a very simple supper tonight, just an omelet and a salad. Sorry, vegans, it's won't work for you. Non-vegans, enjoy. Try filling the omelet with 2 T. of thinly sliced onion, 3 leaves of de-stemmed and chiffonaded Lacinato kale, 1 or 2 sliced mushrooms, and a couple of T. of crumbled feta.
For your salad, start with a blend (I used TJ's herb blend), and top with 1 minced mini bell pepper, 2 T. diced fennel, a few cherry tomatoes, 1 sliced scallion, some microgreens, some chopped mixed nuts, and whatever dressing you like.
Saturday, November 10, 2012
Saturday, November 3, 2012
"Chicken" Stroganoff
Drat, I did it again. Ate it before I could photograph it, that is.
You'll need:
1 t. canola oil
1 large clove of garlic, minced
1 shallot, sliced
5 small mushrooms, sliced
1/4-1/2 c. champagne
1/2 c. water
1/2 t. Better Than Bouillon
1 "chicken" breast (I used my last Quorn cutlet)
2 T. Better Than Sour Cream
pasta or something
Heat the oil in a heavy-bottomed pan. Add the garlic, shallots, and mushrooms. Stir over medium heat until they begin to soften, then add the champagne, water, and BTB. Stir to dissolve the BTB.
Add the "chicken" breast, and reduce the heat to a simmer. Let it bubble, stirring occasionally, until the veggies are soft and the "chicken" is heated through. Add additional champagne if needed to keep enough liquid in the pan. Season with salt and pepper (I used white pepper).
Scoop out some of the cooking liquid and put it in the measuring cup. Add the Better Than Sour Cream and stir to dissolve. Using a fork helps. Pour it into the pot and stir to distribute. Check the seasoning.
Serve over pasta.
You'll need:
1 t. canola oil
1 large clove of garlic, minced
1 shallot, sliced
5 small mushrooms, sliced
1/4-1/2 c. champagne
1/2 c. water
1/2 t. Better Than Bouillon
1 "chicken" breast (I used my last Quorn cutlet)
2 T. Better Than Sour Cream
pasta or something
Heat the oil in a heavy-bottomed pan. Add the garlic, shallots, and mushrooms. Stir over medium heat until they begin to soften, then add the champagne, water, and BTB. Stir to dissolve the BTB.
Add the "chicken" breast, and reduce the heat to a simmer. Let it bubble, stirring occasionally, until the veggies are soft and the "chicken" is heated through. Add additional champagne if needed to keep enough liquid in the pan. Season with salt and pepper (I used white pepper).
Scoop out some of the cooking liquid and put it in the measuring cup. Add the Better Than Sour Cream and stir to dissolve. Using a fork helps. Pour it into the pot and stir to distribute. Check the seasoning.
Serve over pasta.
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