Tag Archives: dinner

Good Evening!!

22 Jan

So I normally post in the morning. At 9 o’clock to be exact. I write them the night before. and I schedule them. But today I thought, Why don’t I just publish it now? Then it wouldn’t be all like “yesterday…” instead, it would be “TODAY I did this..”. So we’ll see how it goes.

First off, breakfast.

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I had some banana Chobani (Soo good! Not too banana-y, but just enough. Actually, I could have used a little more nanner. That’s why I added a banana.) With a banana, a scoop of PB2 Chocolate mixed in, and some cornflakes on top. I was all out of my delicious Oats and wanted a crunch factor.

Then, on my way to work, the worst thing happened as I pulled my sunglasses out of my purse.

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THEY’RE BROKEN. And these are my favorite sunglasses of all time. I bought them from a sketchy man on a street corner in Italy. In my opinion, the best things are bought from sketchy men on street corners in Europe. I found the screw in my purse, so hopefully they’re fixable. At least they weren’t expensive.

Blah Blah Blah, work was boring, and then I came home and hung out with my cat and knitted. Because I’m an old lady?

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(P.S.- this Photo is from Monday. I’m just using it today. This just shows you how much I knit. I multi tasked as I watched Obamz get inaugurated.) Also, don’t assume I’m an awesome knitter or anything. I can knit scarves. and that’s it.

If you follow me on twitter, then you know I’ve been whining about chocolate, ice cream, and wanting to watch Leonardo Dicaprio movies. (That’s because it’s that time of the month you guys!! And those are the only things I want at this time of the month.) So I watched Inception as I got my old lady knitting on.

Then, because it’s that time of the month, and all I want to do is stuff my face with unhealthy things, I decided to make nachos for dinner. But I have to admit, they were a pretty healthy version. Ok. They were healthier than the kind you’d buy at the movies or a sports game.

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This was actually my brother’s plate, because I had inhaled half of mine before I thought to take a picture. It’s filled with chips, Chicago Soy Dairy Nacho Cheese Sauce (AMAZING. It tastes just like what I remember nacho cheese tasting like.) Beans, black olives, fake ground  meat, (I skipped that on mine, as it contained wheat), green onions, homemade salsa, guacamole, and lettuce. So good. It definitly hit the spot.

Then, I ended the evening by finishing Inception, and drinking some hot chocolate, and eating some chocolate. SWISS MISS you guys. I can’t remember the last time I had that. I do pretty good staying away from dairy, except in these situations. I just needed it.

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Oh, and sadness, I burnt myself while making dinner. : (

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Thankfully, it doesn’t hurt to bad. Hopefully still won’t in the morning.

What fun things did you do today? Are there things you don’t eat often that sometimes you crave like crazy?? 

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Exciting Finds. And Dwight.

16 Jan

Hey everyone!! Thank you all so much for your comments on my beloved Oats. I’ve already made them twice since I posted, and I’ve eaten them all!! So addicting.

I’ve got lots to share with you today. First off, I did some baking this weekend!! I know. I haven’t baked anything in a long time. Grad school man. Except I can’t really use that as an excuse, because this week is my first week back, I’ve had almost a month off.

I was at Wallyworld the other day, (thats Walmart) and I discovered some new Chobani flavors!!!! I almost squeeled in the yogurt section. No noise escaped my lips, but I did get a funny look from the lady standing a few feet away debating what type of cottage cheese to buy.

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Vanilla chocolate chunk!!! Right when I got home I knew what I had to make with this. I had seen this recipe for Chocolate Chunk Muffins on Chole’s blog, Every Craving, but I brushed it aside thinking, I’ll never find that Chobini here. (Even though I could have just used vanilla chobani and added more chocolate. I’m not a quick thinker.)

I thought about making them gluten-free so I could enjoy them as well, but sometimes just substituting gf flour for the regular stuff doesn’t always turn out well, and I didn’t want to waste my precious Chobani. I followed the recipe as is, except I used coconut oil instead of canola, and I used egg replacer eggs because my mom hard boiled the last of the eggs we had.

My batter turned out kind of stiff, and I wasn’t sure if it was supposed to be like that. It might have been the fact that I used coconut oil and fake eggs. Or maybe it was just supposed to be like that. Either way, I was about to scoop some into my muffin liners, when I thought. I bet these would make awesome cookies. So I made cookies.

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They were amazing. Or so I hear. My brother and my dad polished them all off. (A double batch!!) I made them Sunday, and they are all gone as of today. (Well, really Tuesday night.)  I’m definitly going to try them with gluten-free flour once I’m brave enough.

Another recipe from another blogger I’m loving as of late is this gluten-free ravioli from Clean Eating Chelsey:

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Since I’m apparently incapable of following recipes exactly, I didn’t do it quite the same way she did. I nixed the spinach (Is it just me, or does cooked spinach taste like fish to you? I just can’t handle it.) and doubled up on the mushrooms in the filling. Also, instead of boiling the ravioli, I baked them, because I’m all about throwing things in the oven and forgetting about them. I made a triple batch, so we could have them two nights. I love leftovers. I simply sprayed a 9×13 inch pan, spread a little marinara sauce on the bottom, placed my raviolis out in one layer, then topped them with some more sauce. Bake them at 350 for 45 minutes and you’re all set!! They are sooo good. Even my gluten eating brother loved them. Even my gluten and meat eating dad loved them.

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I just had to throw this in here. Dinner of champions much??? Gotta love (veggie/gluten-free) hot dogs and (dairy-free/gluten-free) macaroni and cheese!!! I had like, 2 more helpings of noodles, fuurr shuurr.

Welp, that’s about all I’ve got for now. Ok. That’s a lie. I’ve got a picture of Dwight.

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Lazy day yesterday for Dwight!!! He looks so sleepy. And just one more, I promise, that’s the last one.

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It’s a Dwight taco. He got stuck in the couch. Silly kitty.

Do you follow recipes exactly, or do you change them up a bit?? Have you been eating anything good lately?? 

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Salsa Stuffed Avocados

9 Jan

Hey Ya’ll!! Thanks for all of your comments on my last post. I’m glad not everyone thought my New Years plans were lame. (Or if you did, thanks for not mentioning it, haha)

As I mentioned in my last post, I’m not doing New Years resolutions like I have in the past. It just gets too overwhelming, so I’m making a few small goals each month. This way, hopefully I’ll get these things in my system, and they’ll become second nature once the month is up, and I’ll continue to do them, as well as making new goals.

Speaking of goals, one of my goals for January is to try at least one new recipe each week. (To blog about.) This either means a new to me recipe, or a recipe that I’ve created.

I kicked things off by making a variation of this Baked Avocado Salsa the other night for dinner. They were AMAZING. Her photos are better, but I’ll show you one of mine:

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Soooo good. I tried cooking with avocado once before, I think I put it in enchiladas or something, and the texture and taste was way to weird. Definitly not like raw avocado. But these don’t bake for very long, so it didn’t get funky.

I changed the recipe up a little, and here is how I did it.

Salsa Stuffed Avocados 
Serves 4

2 avocados, cut in half with the pits removed
1 tomato, chopped
1/4 cup red onion, chopped
1/4 cup black olives, chopped
10 cloves roasted garlic, chopped
1T olive oil
1T pomegranate infused red wine vinegar
Salt and pepper to taste
A few grinds of Trader Joe’s Everyday Seasoning

For the Breadcrumb topping:
1/3 cup bread crumbs (I used the ends from some Udis GF bread that I had in the freezer)
1T nutritional yeast
Salt and pepper to taste
1/2 t olive oil
1/4 teaspoon red wine vinegar

Preheat the oven to 400 degrees F.

Mix together the tomato, onion, olives, garlic, oil, vinegar, and seasonings. Scoop out a little extra avocado from each half. You want to scoop out maybe a tablespoon from each one. Not too much, you still want some avocado to eat!!

Place the avocados on a baking sheet, and divide the salsa filling among them evenly.

Mix the breadcrumb topping ingredients together, and divide evenly among the four avocado halves. Place on top of the salsa filling.

Bake for 7 minutes, until the breadcrumbs are golden brown. Eat immediately! (Although, I bet they would taste good as leftovers too)

Here’s the final shot of them baked and with the topping:

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These make a great side dish, but I bet if you put some black beans in the salsa they would be great as a main dish as well!! I love me some healthy fats.

Have you ever cooked avocado before? How did you feel about it? For those of you who made New Years resolutions, how are they going?? 

Another question for all of you awesome cooks out there. Rice Makers. Any recommendations? We’ve had one for at least ten  years, and a few weeks ago it just quit on us. : ( Ironically, just a few days after our dehydrator started smoking. (Who knew they were even capable of that?) We live in a pretty remote area, and the Bed Bath and Beyond closest to us only sells one model, so I was wondering if any of you had any rice makers out there that you loved? I’m not looking for anything too expensive, but I do want one that has different grain settings, so let me know!!

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It Warms the Cockles of Your Heart

29 Oct

Has anyone else heard that phrase before? Does anyone else think the word “cockles” sounds gross? I had a friend in college tell me that about the chili she was eating once, and I was like wwwhhhhaaaatttt? Whatever a cockle is, I don’t want them, and I don’t want to warm them. But then I googled it and don’t worry you guys, it’s legit.

I know I’ve made chili here on the blog before, but I’m totally disowning that chili. I’m not even going to link to it. This stuff is the real deal.

I know what you’re thinking. Liz, that looks like real cheese and sour cream on your chili there. Aren’t you lactose intolerant? Both of those answers is YES. But you guys, when I have real cheese and sour cream in the fridge I can’t just not eat it.

I had these things in the fridge because this chili was for a chili contest I was participating in at work and we wanted to have fancy toppings. We got 4th place, out of 8, but I’m pretty proud. This was vegetarian chili, and I don’t know if you’ve ever been to central Indiana, but people don’t take kindly to vegetables here. One man wouldn’t try it because it had “too many vegetables in it” I was like, YOU’RE A 30 YEAR OLD MAN AND YOU’RE AFRAID TO EAT A SPOONFUL OF VEGETABLES?” If I didn’t have to be polite, I would have called him a coward.

Oh well. We did have people come over and say, “I hear you guys have a really good vegetarian chili.” I was like uuummm, no. We have a really good chili. period. Whatevs. There was one vegetarian girl there who kept coming back for more. She was excited.

So much chili you guys!

And thanks to my awesome boss, for not giving me crap about not putting meat in it. She sometimes gives me a hard time, but she’s really respectful of my foodie choices.

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I ended up making 2 batches of this stuff. It could feed an army. Everyone also said that it would win the award for most colorful, prettiest, and healthiest. After all, we do eat with our eyes! Also, it had beer in it. What more could you ask for?? I was looking for a darker beer, but my local Krogers had this stuff, and I was like ohmygoshIhavetotrythatit’sglutenfreeyougys! I needed 2 for the chili, and drank the other 4. Out of all the things that are gluten free that I wish would taste like their gluteny counterparts, beer is not the first on the list. But this stuff tasted just like beer.

So since this is 4th place award winning (4th place is an award, after all) chili, I’m assuming you guys want the recipe. I got my inspiration for this from the many “vegetarian chili” recipes my boss printed out while we were supposed to be working. I took things from each one that I liked. I’ll give you the amounts for just one recipe, if you want to feed an army, just double it.

4th Place (but really, way better than that) Chili

3- 15oz cans diced tomatoes
1 can kidney beans
1 can black beans
2 cans pinto beans
7oz can diced green chilis
1-2 chilis in adobo sauce (Sooooo spicy!)
3 cloves garlic
2 onions
1 green pepper
1 yellow pepper
1 red pepper
1 orange pepper
1 T olive oil
1 bottle beer
2 cups vegetable stock
1 T chili powder
1 t salt
1 T oregano
1 T cumin

Optional: some grinds of Trader Joes everyday seasoning, and South African seasoning (I like the South African one because it’s smokey!!)

1. Chop the onions, and peppers. (You can use all green peppers if the other ones are crazy expensive, but they do make it so pretty and colorful!) pour the tablespoon of oil into a big ole pot and add the onions and peppers once it’s hot. Let them hang out for about 10 minutes. You don’t want to overcook the onions. Everyone is going to get to know each other in the pot. (Virtual high five if you can tell me what TV show that’s from!!!!) 

2. Chop the garlic, and chiles in adobo sauce, and add them to the pot with the green chiles, and tomatoes. Bring to a simmer.

3. Once the mixture is simmering, ad the spices, beer, and veggie stock. Simmer, uncovered, for about 30 minutes, stirring every once in a while.

Feel free to add some veggie meat crumbles to the recipe if that’s your thing! You can serve this with sour cream (real or soy) cheese (or cheeze!) green onions, and crushed tortilla chips. It is a little spicy, so if you want it to be less spicy, take out some of the green chilies, chiles in adobo sauce, or chili powder. If you like it super spicy, add more!

Have you ever entered any form of cooking or food contest? 

Also, please tell me someone knows the onion/chili reference I mentioned earlier?!

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Summer Lovin’

22 Aug

And by lovin’ I mean eating. Duh.

Summer is the time for….

Corn on the cob! And of course, french fries (Garlic fries from Trader joes. Has anyone had these? They are amazing!! And unfortunately for me, contain wheat. Something I did not know until I stocked up on a few more bags. lame. bye bye fries.) and, veggie dogs! Do you like my array of condiments? I can never decide.

Fresh Veggies! Fun story, when I was younger, I hated asparagus. I thought it tasted like cat pee. (Don’t even ask how I knew what that tasted like, I don’t think it was from personal experience) But, my cousin roasted some up on Easter, and I can’t get enough of the stuff now! I dress ‘em up real simple, just 2-3 tablespoons of olive oil, salt, pepper, and Trader Joes everyday seasoning. I know roasting isn’t’ really a summer cooking method, but I never seem to do what’s normal.

 

(veggie) Burgers! On a bed of lettuce, onion, and slathered in condiments. Sometimes, I think I’m just in it for the condiments.

 

Veggie filled salads! Plates like these are my favorite. I just pile a million veggies on, and I’m all set. This one is a romaine salad with onions, walnuts, strawberries, and golden raisins. On the side is a garlic dill pickle, half an avocado, more strawberries, carrot chips, cucumber, and hummus with some tahini. yummy.

Fresh fruit and berries! Summer is pretty much the best time for fresh everything. here, I’m lovin’ (No spell check, not “login’”) some fresh raspberries, puffins cereal, and coconut milk yogurt.

 

This last picture isn’t really a ‘summer’ thing, but I thought I would show you how I used up some of the leftovers from the Taco Tuesday I told you about yesterday. More taco salad! I love it. I think this one had chips crunched up on the bottom with refried beans on them, then piled in lettuce and veggie goodness, before being doused in sour cream and salsa. When I get on a taco salad kick, it lasts for days.

What are some of your favorite foods? What foods are you looking forward to eat once fall arrives? I know you can eat pumpkin and hot cocoa and apple cider year round, but they’re just better in the fall. One thing that makes me super sad about fall is Shipyard Pumpkinhead Ale hits stores. And sadly, this is the first fall I won’t be able to partake in it’s pumpkin pie like goodness because I’m g-free now. : / I’m definitly going to have to explore some gluten free beers soon!

 

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Taco Tuesdays

21 Aug

Ok- I’ll admit. I didn’t really eat this on a Tuesday. Well, actually, maybe I did. This meal was made a while ago. BUT it’s definitly one of those meals like I mentioned yesterday, that doesn’t take a lot of time.

There is a little bit of prep work with chopping up veggies, but my brother who’s home from college for the summer has been hounding me to teach him how to cook (I think it’s to impress the ladies… lol) So he’s been awesome at getting veggies chopped and prepped, and has become an expert at roasting everything from asparagus to zucchini.

So, Here is the easy meal:

I really need to start taking nicer photos. Anyway, this is Taco Tofu, rice, and taco salad. I ended up mixing everything on the plate together. So good. This photo was also pre-dressing. I slathered it in dairy-free sour cream and salsa.

Believe it or not, the tofu only had THREE ingredients in it. Talk about easy.

Taco Tofu
1 block tofu, pressed and sliced into 8 pieces
1 packet taco seasoning
1/3 cup water

Mix the water and the taco seasoning together, and pour into a greased baking dish. (Or a tupperware container, then move to a baking dish)

Let marinate for at least an hour, flipping the tofu over halfway through. Bake at 375 degrees F for 30-45 minutes. It’s that easy!

At first I was worried that it would be too salty or too much taco seasoning, because it was so concentrated, but it ended up being just perfect!

For the salad, I put shredded romaine, tomatoes, olives, black beans, and green pepper. I had onion and crushed tortilla chips on the side.

We also had guacamole, which is a must when having Mexican food. My brother is also an ace at making that- of course I had to teach him the important things first! If there are any girls out there who want to be hooked up with an awesome vegetarian cook, let me know and I’ll see what I can do, lol.

What are your favorite go to quick meals? Do you prefer tacos, or taco salads? 

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Back to School

20 Aug

I think I would be more disappointed that school was starting up again if I hadn’t been busting my butt taking 4 classes this summer. To be honest, every time new classes start, I get a little excited. I love school supplies. I almost actually wish I was going to normal school (as opposed to online) So I could buy fun notebooks and folders and such. I’ll probably end up buying some regardless.

I think I saw some One Direction folders at Target that are calling my name. Haha, just kidding. (Would you think I was lame if that was actually true? It might be.)

I have had a few weeks of vacation at least though, so tomorrow I’ll be getting back into the grind of it all. Work, school, Internship, so much to do.

Because the fun starts, and since I’m the one who cooks most of the dinners in my house, I resort to a few quick, simple, but delicious recipes that don’t take much time at all.

One particular favorite of my families is Roasted tomatoes and tofu. Yum!

I serve it over brown or white rice normally, brown for the madre, and white for me. I used to love love love brown rice, but for some reason, when I got slammed with the stomach flu a couple months back, I can’t even look at it without feeling a little queasy. So white rice it is.

To be honest, I don’t have an exact recipe for this marinade, but it’s simple enough.

I call it my “Everything but the Kitchen Sink Marinade” Because I literally throw a bazillion different things in it. Here are some things that have gone into it:

Olive oil
Balsamic Vinegar
Red Wine Vinegar
Apple Lingonberry Vinegar
Salt and Pepper
Everyday Seasoning (From Trader Joes)
Vegetable Broth
Salad dressings (Different vinaigrettes mostly)
Garlic
Paprika
Chili Powder
Lemon Juice
Agave nectar
Brown Sugar
Liquid Smoke
GF Soy Sauce

…..See what I mean about everything but the kitchen sink? The key to it is just tasting as you make it.

So here is what you need for this dish:
1 block of tofu, pressed, and sliced into 8 pieces
1 cup marinade
1 cup cherry tomatoes, cut in half
1/4 cup onions or green onions, chopped/sliced- optional

(I normally double this recipe- Hello leftovers!!)

Spray a 9×13 inch pan, and pour the marinade in. Dredge the tofu in it, flipping it over. Add the tomatoes and onions. Let sit for 30 minutes, flip the tofu then flip and let rest another 30 minutes.

Bake at 375 degrees for 30-45 minutes, flipping the tofu at least once during cooking. Serve over your favorite grain.

om nom nom!

Easy peasy lemon squeezy! I even got my dad to eat some of it. Ok, so he just ate the tomatoes, but that’s good enough for me.

Are you starting school up soon? Are you excited, or do you wish summer could last a little longer?

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FINALLY

27 Jun

Yup. This finally happened. I got to eat at the Whole Foods Salad Bar!!!

The closest Whole Foods to me is about an hour and a half away, but I still manage to make it out there to go shopping at least once a month to every six weeks. I just can’t help myself.

But recently (about two weeks ago, I’m just now getting around to blogging about it!) I actually got the salad bar, instead of just staring at it longingly as I shopped. I’ll admit, the salad bar at this whole foods wasn’t the best I’ve seen (once again, from afar, longingly) but I was excited none the less.

I pretty much just piled on the veggies, grilled tofu, sweet potato wedges, and a few grain type salads. I was a little nervous because I was afraid about contamination from gluten, but it turned out okie dokie.

I feel like I can die happy now that I’ve eaten at the Whole Foods Salad Bar.

Lastly, I need some help from ya’ll!!

My boss is hosting a meeting with some very important people, and she wants me to whip up some appetizers for it. I’m really excited about it, but I’m not quite sure what to make. She wants a couple healthy options, and a couple treats. I’ve got the sugary goodies down, it’s the healthy options I’m having trouble with. For example, I mentioned hummus, and she gave me a disgusted look. I was like, How can you not like hummus?!?!?! But whaves. I guess I’ll have to find something else. If you’ve got any suggestions, let me know!!

 

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Getting Back on Track

26 Jun

You guuuyyyssss… I don’t even want to talk about how long it’s been since I’ve blogged. Since I’ve even made a comment on a blog.

I’ve made excuses before about being busy, and blah blah blah, but life is totally kicking my ass right now. I don’t mean to complain, things are going great! I’m just soooo busy. Taking 4 classes in the summer, not a good idea. Plus, I’ve got work, and a new internship I’m doing this summer, and there are hours and hours of online training for it. Not to mention the actual work!

Anywho, In true Tablespoon of Liz fashion, I’m just showing up to show you guys a few recent meals of mine. I’ve started to keep my camera in the dining room, so I get some good dinner shots. Because lets face it, as awesome as salads are, you don’t want to see a bazillion photos of those.

A Trader Joes veggie burger on a “lettuce bun” (My new favorite thing right now!) Some gluten-free baked pickle fries (Amazing, recipe coming soon, hopefully…)

Some Trader Joes corn pasta with roasted veggies and asparagus.

A veggie dog (I found some gluten free ones at Whole Foods! yay!) with some roasted onions, corn on the cob (One of my favorite parts about summer, most defffff) Trader Joes garlic fries, and a selection of condiments and roasted onions.

And last but not least… some falafel on a “lettuce pita”, quinoa salad, and cucumber salad.

I’m definitly (I know, I know, I say this every time!) going to post that pickle fries recipe soon!

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One Ingredient Can Make All The Difference

6 Jun

Thank you all so so much for your kind comments and words of encouragement on my last post!! I love knowing that I have some awesome blogger friends to cheer me up and give me great advice.

When I was growing up, my mother always made sure to serve a vegetable with dinner. Most of the time, that meant taking a bag of green beans out of the freezer and microwaving them. I never ate much of them. It wasn’t until years later that I realized you can do so much with vegetables, the green side dish at the dinner table doesn’t have to be a microwaved afterthought.

It’s been a little project of mine recently to use up some of the things stashed in the back of our freezer, as it’s starting to overflow. To my dismay, I found one bag of green beans. After making the recipe I’m about to share with you, I wish I had several bags stashed back there!

And this ingredient made all the difference:

Apple wine vinegar with lingonberry. I got this at Ikea. I almost walked right past it. So glad I didn’t. I originally bought it for salads and vinaigrettes, but I thought it wouldn’t hurt to splash a little in my green beans.

Oooooohhhhhhh mmmyyyy goooooddnnessss you guys, it’s amazing. Even my brother, who self diagnosed himself with dead tastebuds asked what was in the green beans. It oddly adds a sweetness to it, with a slightly tangy apple taste, and just a hint of lingonberry. I can’t get over it. I wish I had bought a case of the stuff.

Anywho, back to the beans.

Apple Lingonberry Vinegar Green Beans

16 oz. frozen green beans
1 clove garlic, chopped
1T olive oil
2T buter (futter, margarine, your choice) -optional
2T apple wine vinegar with lingonberry (Or you could try using any fun vinegar you have!)
1/2 cup slivered almonds
Salt and Pepper, to taste

First, you want to sauté the garlic in the oil. I may or may not have added a little more garlic than one clove. What can I say, I love garlic.

mmmm. Love the smell of garlic cooking!

Then, you add the green beans. If you’ve already thawed them out, you won’t need to cook them as long. Saute them for 5-7 seven minutes if they’re still frozen. Add the butter. This step is optional, but I think it adds some richness.

Let the butter melt, Then season with salt and pepper to taste. Add the almonds.  They add a fun crunch! Saute for 2-3 more minutes, then you’re ready to serve them!

If you want, you can cook them a little longer, depending on how you like your green beans. I normally like mine to have a little crunch left in them, so I don’t cook them as long.

Are there any ingredients that make all the difference in a dish you make? A condiment you just couldn’t live without? 

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