Tag Archives: cooking

(vegetarian) buffalo chick’n dip

8 Feb

We watched the Super Bowl, which is highly unusual. Last year was actually the first time I had even seen an American Football game, and of course, it happened to be the Super Bowl. The last few years I have become increasingly more interested in watching sports, but this hasn’t really expanded to the NFL. Alas, I bring you this updated, less saturated with grease or fat, dip. Oh, it doesn’t look super pretty when it comes out, but it is mighty tasty!

    buffalo chicken dip-serves 8

  • 8 gardein crispy tenders
  • 1 12 Frank’s Red Hot (feel free to use less if you are sensitive to spicy foods
  • 13 cup crumbled blue cheese
  • 2 8 ounce packages low-fat cream cheese softened
  • 12 cup skim milk mozzarella.
  • 12 TB Earth Balance or butter
  • Preheat oven to 420. Cook Chick’n Strips to package requirements, make sure they are crispy. Set aside. Combine the rest of the ingredients, mix well until sauce is smooth. Put sauce and strips in a baking dish. Lower Temperature to 350 and bake for 20-30 minutes, until set.


    While this might not be the most healthy thing to eat, this version (per serving) has 188 calories, 9 grams of carbs, 7 grams of fat, and 17 grams of protein. It makes a whole mess, so the serving sizes are much bigger than the typical 2 TB.

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some healthy recipes to watch out for…

2 Feb

In the next few days I will be posting some newer recipes, it’s been a while since I actually forced myself to come up with a recipe for the things I make. Normally, I just eye ball the spices/seasonings.
Upcoming:

  • vibrant tomato soup with grilled balsamic baby bella mushroom and swiss sandwiches.
  • a flavorful veggie strata
  • palak paneer
  • a vegetarian buffalo chicken dip
  • Plus, whatever else I end up cooking!

    butternut squash leftovers

    3 Jan

    With the butternut squash soup I made two nights ago, I am making a pasta sauce. I added mushrooms, butter, olive oil, spinach, and fake Mexican sausage. After adding the soup, I added a little milk, sherry and pasta water tossed with penne. It is really, really good. I could also envision this mixture being terrific in an omelet or possibly a quiche. I am always up for new uses for leftovers, especially since I tend to make a lot of stews and soups. Yesterday I made a really good tomato soup with the canned tomatoes my mother gave me from her garden. I’m obsessed with soups, if you hadn’t noticed.

    holiday food…again

    30 Dec

    We went to a friend’s potluck on the 26th, I brought the chickpea and tahini casserole. I think it needed more moisture, but it was good. We arrived rather late, so not much of it was eaten. However, my friend brought jamaican veggie patties which have been a huge hit both years. Those were gobbled up, and have now become famous. We were thinking of doing a potluck here in Minnesota, and I think I might make them for that.

    I am making butternut squash soup, and so far it tastes delicious. I added a splash of balsamic vinegar to diced carrots, onions, garlic and the squash while cooking it in butter and olive oil. I added veggie stock, fresh thyme, sage and rosemary, a dried bay leaf, salt and pepper, and then let it simmer until the squash was tender. I also added about a 1/4 cup of an IPA I was drinking. Then I pureed it, added about a tablespoon of cream, a tablespoon of gorgonzola and a splash of sherry. Seriously the easiest soup that I have ever made.

    Now that that’s done, I am thinking of making a batch of seitan to have on hand. I’d like to make buffalo gals again, because they were easy and mighty tasty. I want more recipes with seitan in them, any suggestions or good cookbooks? I raided my mom’s pantry while visiting taking lots and lots of her home canned tomatoes from her garden. They were delicious in the summer, and I am sure will make perfect soups, stews, and sauces. I want to make an African Kale style soup, any suggestions for recipes?

    I finished the cowl I made, it was just a simple 1X1 rib with a beautiful lightweight alpaca yarn, but I got plenty of compliments on it. I am almost done with another in a deep blue aran weight yarn, but I’ve added a few bobbles (a newly learned decorative stitch!)…I was planning to give it away, but I might keep it for myself. Now I am on to dpns…any tips for a clumsy knitter? I want to make a pair of mittens, but am rather intimidated.

    baked seitan

    13 Nov

    I made baked seitan. This recipe is adapted from The Veganomicon.
    Ingredients:

    • 5/8 cup vital wheat gluten
    • 1 1/2 TB Nutritional Yeast
    • 1/4 tsp poultry seasoning
    • 1 tsp onion powder
    • 1 garlic clove minced
    • 1/2 cup cold veggie broth
    • 3 cups boiling veggie broth

    Pre-heat oven to 350 degrees.

    Mix ingredients in a mixing bowl, until clumps together. On a flat surface, kneed mixture until quite elastic. Form into log, divide up pieces into cutlets or nugget shapes (as many as desired for serving method). Transfer boiling broth to a baking dish, and add the seitan pieces. Bake for 30 minutes, flip and bake for an additional 20 minutes.

    This recipe turned out dynamite, and we are going to use it for making buffalo wings. I am thinking of using the buffalo girls recipe from Wierd Fish in San Francisco, which I have eaten at several times and love! I will let ya’ll know how they turn out, if using that method or another. You know, Franks is the only way to go though.
    bakedseitanbakedseitan

    adventures in bread making

    12 Nov

    I have my first loaf of bread rising in the kitchen, and I am nervous that it will not turn out. Anxiety has never been a strong suit of mine, but it has never applied to cooking or baking before. Maybe that’s because I have never baked bread before except for banana and zucchini breads, which lets face it, aren’t really breads. So, in an hour or so I will know if I have a complete abomination awaiting me, or something deliciously home-made. If it turns out you know can be sure that I will post the recipe here, which will be a cinnamon raisin bread of sorts. Yum. I’ve recently become addicted to raisins, which is another post entirely. Things I hated as a child, because either my mom poor concocted them, my grandmother forced me to eat them (and when I refused, would microwave it for breakfast, whatever “it” happened to be), or using poor quality ingredients. Anyway, here’s to keeping my fingers crossed. In the meantime, I am going to do some yoga.

    cooking for a pain in the ass

    22 Oct

    Why do I always have to participate in potlucks that end up being a rather pain in my arse? I love going to potlucks, but around here I tend to be very disappointed in what others bring. Tomorrow we are having a potluck for the anthropology club, and I am thinking that it will be more of a bother than its worth. I love potlucks were everyone contributes equally, and nobody is the jerk that brings a bag of chips. Yes, home-made salsa or guacamole can be a great addition to any potluck, but bring something besides chips! Especially when one person is spending hours on a dish, and you should up with a lousy bag of corn tortilla chips. For the potluck tomorrow, I think only one other person is bringing an entree; the rest are cookies, chips, and maybe a salad. Should I make my veggie curry or just be a jerk? Potlucks back home are always a treat, and I don’t get they suck so bad here. Maybe it is because most students cannot or care to cook, and so it is easy to dazzle them with something relatively easy-peasy to prepare like hummus (which I’ve been told I make the best ever) or curries.