So what are some of your favourite veggie dishes-- care to share?
(sorry I've been MIA, just been busy)

When I was a kid, my mom would make her scrambled eggs, toast, and bacon for holiday breakfast. She still does this-- mmm.

My honey, makes her scrumptious french toast w/ fruit & syrup, with a side of turkey green chili sausage links.

I'm not a huge breakfast cooker--

Breakfasts! I love breakfast.
I almost always eat eggs in the morning but like to dress them up.
I usually have some sauteed onions and a green like spinach or kale chopped fine to go in with the onions. Then eggs scrambled with a little nutritional yeast and almond milk to cook in with the greens and onions.

Over the summer my daughter started making this but added little bits of minced smoked salmon to the eggs as well. Oh was that a good call on her part! She also likes to add Queso to the eggs...


We're planning Christmas dinner now, my favorite part is the big fish boil with clams, shrimp, and mussels in a spicy broth. That with coconut maple whipped sweet potatoes, roasted brussels sprouts and cauliflower, a kale salad, my Grandma's cornbread pudding, my sister-in-law's vegan stuffing... yum.

UH OH..is the cat ok? Glass snacks cant be good.

Nice recipe. Have you tried it yet?


An induction burner sounds like a good idea. Also sounds like you folks need another kitchen. Any plans for expansion?

I like your egg dishes. Good ideas. It is nice to do single serving egg dishes in small ramekins for the holidays. I like to do baked eggs this way. A little half and half, egg, cheese, salt and pepper. Non dairy, Almond or rice milk, egg, soy cheese, salt and pepper. Bake the ramekins in a baking dish with 1/2" of water. 350 for about 10 minutes. You can play with this and add just about any vegetable.

Shellfish boil sounds great. I am going to be cooking a lot of mussels this month. Hard to believe how popular they are.

Try drinking some catnip tea. That will help reduce the severity of the cold. At least, that is what my ex taught me, and it seems to work for me, when I have a cold.

[QUOTE=Sun;719144]UH OH..is the cat ok? Glass snacks cant be good.

Her name is Bandit, she is fine, our feet find the small crunches, she decided she just liked to maim not actually eat.

Not yet! I will one day soon (hopefully)
Hmmm. Maybe I'll make a turkey and cranberry pizza for fun. Would that be an abomination?

I played around with gluten free pizza bases earlier this year when Bek got diagnosed with rheumatoid arthritis. We gave the gluten free and nightshade free diet a go but she just found it a bit much to deal with along with coming to terms with her diagnosis (she's only 17, my poor lil bunny)

Anyway, I found it a good learning experience because things behave so differently in the absence of gluten formation! The gluten free flours they have nowadays are pretty good, and I found xanthan gum to be quite useful in approximating the elasticity that gluten gives.

I may revisit it if Bek decides to give the gluten free thing another try some day in the future. But it's hard for a kid to give up pizza and pasta. I never did manage to perfect it.

Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???

...Quiche ideas
 

Brunch time this weekend... would love to make a fetta spinach quiche.

Anything yummy others might have tried with quiche?

Oooooh! That looks so cool!

Mmmm. Crab, avocado and camembert.
But then, I am a sucker for avocado.

Hey Dante - funny you should mention truffle today. I don't know about truffle oil, but I have some truffle salt. It's really hard to describe but I took it to a work event along with some mushroom pate I made and my colleagues raved about it! It's kind of like an earthy, concentrated "umami" taste.

Here are some reviews (of a different brand) to give you an idea of what people think of truffle salt: [ame="http://www.amazon.com/Casina-Rossa-Truffle-Nicola-Laurentiis/product-reviews/B000E5SGI4/ref=pr_all_summary_cm_cr_acr_txt?ie=UTF8&showViewp oints=1"]Amazon.com: Customer Reviews: Casina Rossa Truffle and Salt by Nicola de Laurentiis - 3.5 oz.[/ame]

Taco Night
 

I grew up with tacos from a seasoning envelope... and when I started cooking myself and playing with flavors... realized thats why I never cared from tacos. So now, when we have taco night... things happen a little differently.. and there are never left overs, unless I make extra on purpose and put it away first... which I often do as I love it for lunches later.

Tonight's taco experience was very satisfying...

Pulled pork taco meat
4 pork chops (what was in the freezer), boiled until tender and pulled off the bones with a fork
1/2 Anaheim pepper, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 or 4 tbls cilantro, chopped
3/4 to 1 cup tomatoes, chopped
1 tbls chili powder
4 oz can of tomato sauce
salt and pepper to taste

Saute onions and pepper for about 3 or 4 min, then add garlic, cilantro, tomatoes, and pork. Once onions are tender add chili powder, tomato sauce and salt and pepper. Continue to simmer until meat is tender and pulls into threads. I add stock from cooking the pork to keep the meat moist during the simmer process.

Quick and easy homemade refried beans
2 or 3 tbls vegitable oil
2 cans pinto beans
Stock from pork
Salt to taste

Heat oil in a fry pan, add drained beans and fry until beans start to mash. Slowly add stock until they reach a creamy texture as desired. Add salt to taste. I let this simmer on a very low heat while everything else cooks, adding stock as needed.

Guacamole
4 or 5 avocados
3 tbls cilantro
1/2 anaheim pepper, chopped
1/2 cup tomatoes, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
juice from one small orange (satsuma)
salt and pepper to taste

Just throw it all in a food processor together and let it blend until smooth, pushing down the sides as needed. The orange is an interesting change. I wanted guac one time and was out of lime, but I knew it would need the citrus to balance out. It gives the guac a very light taste and I found I really liked the result.

For those of you who were interested in the two ingredient pizza dough (yeast free, didn't need to wait for the dough to rise), I made it tonight.

http://www.kidspot.com.au/best-recip...ecipe+2760.htm

The dough was soft and sticky, not elastic like the pizza dough I'm used to. I put it on a sheet of baking paper and spread it out about a centimeter thick.

Because I didn't have to wait for it to rise, I thought the dough would feel more "short" because the gluten hadn't had time to develop, and it was as I expected.

It looked pretty much like an ordinary pizza and browned up in much the same time as always. The crust was soft and tender, didn't have much "chew" to it. It was pleasant, but different to what you'd expect. It felt a bit less "robust".

I think if you wanted a thickish crust, you might need to par-bake it for 5 minutes or so first, because my crust was only *just* done.

I had a hot oven, and used my pizza stone. I just cooked it until it was bubbling in the middle and it "looked done".

It was a good experiment, I was pleased with the results and it could be a good option if a) you don't have any yeast or b) you don't have time to proof the dough, but I think I'll continue using my favourite dough recipe with yeast, since I always have yeast, flour, and oil in my pantry / fridge and don't always have greek yogurt.