On Tonight’s Plate 6

So I’ve been slacking a bit when it comes to logging our dinners. I’m doing my best, it’s just that accomplishing anything on a regular basis when you’re also parenting a baby is nearly impossible. My husband is tied up in a seemingly never-ending work project, so the baby and I are left to our own devices more often than we usually would be. Anyway, tonight we had a sauteed trio of summer squashes in browned onions, baked kabocha squash, steamed green beans with garlic. For our protein we split a steak.

Since I forgot about blogging last nights meal until just now, here it is:

Last night was a bland crappy pork chop, roasted asparagus, the same trio of summer squashes only not quite as good, and the best potatoes ever. The potatoes really saved the dinner. I’m not going to attempt pork chops with sage and apples anymore.

2 lbs yukon gold potatoes
1 onion
1/3 pound center cut bacon

Slice your potatoes into 1/4 inch thick pieces.

Dice your onions and chop your bacon. Add both to a saute pan with a tiny bit of oil. Over med-high heat saute them until both begin to blacken. Add

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On Tonight’s Plate 4

Pot roast, yukon gold mashed potatoes, braised onions, gravy… That right there would be a hit on its own. Usually I’d have some carrots in there but I forgot to buy them when shopping on Monday, much to my dog’s chagrin. After yesterday’s fry-fest I needed to have good vegetables. I made steamed fresh green beans tossed with Earth Balance and garlic, and I made zucchini sauteed with shallots and scallions. Easily the best zucchini I’ve ever made. Granted, I’ve only been making zucchini for about a year. And shallots make anything tasty. I’m looking forward to a salad tomorrow, though.

My general pot roast seasoning:

a sprig of rosemary
some dried thyme
a few pinches of sage
a dash of tarragon
shit-ton of fresh ground pepper
beef broth or bouillon as the liquid

After the roast comes out, sift flour into the remaining liquid while whisking. Add a bit of gravymaster if it gets too light in color. Salt to taste. This will be the best gravy ever. You’ll have tons, so freeze some for future use. Try using it with meatballs, or thinly slice up a cooked steak and pile it on a hearty bun then pour

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On Tonight’s Plate 3

This is actually last night’s plate. Whatever, though. It’s pretty horrifying, honestly, but it was fantastic. I did not get a picture of the bowl of broccoli and cauliflower I had next to my husband’s plate, but believe me when I tell you it was there and we ate it. I show you this photo not because I’m proud. I’m actually a bit embarrassed. I shouldn’t be, because we so rarely eat like this. And I was feeding my baby homemade organic baby food, so I can feel good about that. Anyway, I share this meal with you for two reasons. One, I’m honest. I’m making an attempt at documenting what I’m eating and/or feeding my family. Because so many good spur of the moment recipes get lost in the bustle of life. Not everything is a winner, and I think it’s okay to show that too. Maybe my mistakes will help people not make the same ones. Crappy food sucks. It’s a sad meal and wasted money. This, however, is not one of those cases. The second reason I am sharing this with you is this:

I have no name for it. We gobbled it all up while moaning

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Fried Stuffing Wontons

Do you have hungry people that wander around the house on Thanksgiving, mumbling about their grumbling bellies? That hover in your kitchen asking for tastes and times? Serve up a plate of fried stuffing goodness and give yourself a break. Or, if your guests prefer to starve all day in wait of the main event, make these on Friday with some of your leftovers. They really couldn’t be easier. All you need are packaged wonton wrappers, an egg, prepared stuffing, and oil for frying.

Lay your wrappers out on a flat surface. Place 1 teaspoon of stuffing in the center of each one. Brush egg white around the edges, fold, and press to seal. You can either stop there, or fold your two corners together, sealing them with egg white as well.

If you happen to have pie filling sitting around, and if you have leftover wonton wrappers, consider making dessert. I filled some wrappers with blueberry, some with cherry. I made pumpkin pie wontons, too. My personal favorite, though, was a dollop of apple butter.

Test to see if your oil is hot enough by dropping in a bit of wonton dough. It should sizzle and float to the

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Dairy Free Rice Pudding

No, it’s not exactly the same. It’s just not. But if you’re unable or unwilling to eat dairy, I think you will find yourself pleasantly surprised. And if it’s been years since you’ve had rice pudding, you may not even be able to tell the difference.

I had leftover white rice from Chinese food, so I used a quart of rice. A packed quart is 5 cups, so this made a huge batch. Do a half batch if you’d like a more reasonable amount.

5 cups cooked white rice
6 cups “milk”
2 eggs
1 cup sugar
3 teaspoons vanilla extract
1 teaspoon Earth Balance
1 teaspoon cinnamon (optional)
1/2 teaspoon salt

I used 4 cups of Silk Pure Coconut and 2 cups of Silk Pure Almond. I would have used all coconut, but I ran out. I would suggest something other than almond milk, because the almond milk has a funny color. If color is no big deal to you, go ahead and use it.

If you want to make this vegan, you could definitely use an egg replacer like Ener-G rather than eggs.

Beat your eggs into your milk. Place all ingredients except vanilla into a large pot

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I Am Not A Vegan

Let’s get one thing straight: I am not a vegan. I’m not even a vegetarian. I love meat, and I have no intention of removing it from my life. Especially since it’s been just over a year since I started enjoying seafood and I still have a lot of things to try.

That being said, I bought myself a vegan cookbook. It seemed like the easiest solution for simply creating dairy-free dishes that my whole family can enjoy while I’m abstaining from dairy for the duration of the breastfeeding. You know the wonderful thing about cooking from a vegan cookbook when you’re not actually vegan? The freedom to incorporate meat or animal products into any recipe you’d like. For real, people. If someone goes through all of the extra trouble it takes to make a delicious complete meal without meat, adding meat really takes it over the top.

Anyway, I’ve found a vegan cookbook that I really like. My whole family enjoys the dishes I make from this book. Especially when I add meat. If you’re vegan, vegetarian, flexitarian, or just a regular meat-eating foodie, check out Appetite For Reduction. I love it, and in the next few months

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