Filed under: cooking, food, vegan, vegetarian | Tags: cilantro, cooking, food, recipes, salad, salsa, vegan, vegetarian
buzzy is here so we can get some work done…but i’m forcing her to eat my leftovers from last night, blogging the recipes THEN i will work on the antiques project.
one has to have priorities.
first of all, i’m so glad that some of you wanted my recipes! thanks a bunch. so here goes, from the kitchen of goodbear:
goodbear’s not-bad-for-a-gringa salsa:
1 fresh jalapeno pepper – chopped
1 fresh anaheim chili pepper – diced
3 medium fresh tomatoes – diced (i like mine chunky)
3 cloves fresh garlic(i sometimes use more!)
1/4 cup fresh chopped cilantro
1/4 cup fresh chopped green onion – green and white parts
1 can stewed tomatoes – dice the chunks
2 tbsp. diced green chilis
salt & pepper to taste
i like my salsa hot and chunky! the night before serving, chop, slice and dice the peppers, garlic, onion and tomatoes. mix em up. take your stewed tomatoes, but before adding them to the mix, slice the tomato to your preferred chunkiness. add all remaining ingredients EXCEPT the cilantro.
over night the flavors will blend and the salsa becomes a little hotter. right before serving add the fresh chopped cilantro. you can add it the night before, too, but since we have so many cilantro lovers here at cody bear’s friends….it stands out more if you add it right before serving.
serves 2 – 15 people, depending on how hungry they are and how tasty the other dishes are!
goodbear’s damn-i-need-a-side-dish easy corn salad:
2 cans whole kernel corn – rinsed well & drained
1 can black beans – rinsed well & drained
1 medium red onion – chopped
1/2 red wine vinagrette dressing
1-2 tsp ground cumin
1/2-3/4 cup chopped fresh cilantro
salt & pepper to taste
prepare the night before serving. in medium mixing bowl mix red wine vinagrette dressing and cumin. next add chopped onion, corn and beans. stir ingredients. and just a little salt & pepper. again, i like adding the cilantro the next day. also, depending on what brand of dressing you use, you may want to add a couple extra tbsp.s of olive oil.
this dish takes about 5-10 minutes to prepare. i have no idea how many folks it serves.
here is buzzy, enjoying her leftovers and working diligently on her defense:
thanks for stopping by!
Filed under: beer, cooking, food | Tags: cooking, fat tire, food, friends, life, omelet, recipes
d. found some swiss cheese his sister-in-law left behind when she returned to california. 19.99 per pound swiss cheese. the cheese wrapper states that it is swiss cave aged cheese that has been ripening in said cave for 18 months.
naturally i was excited to come over and make omelets with that smelly brick! who doesn’t like breakfast for dinner?
you know what goes with that, right?
please note how FLUFFY my omlette is!
it was very fluffy…and large. it took two spatulas to flip that baby.
i’m pretty proud of my evening omelet. the secret is using water instead of milk. and saute your shrooms first.
and pair it with a nice hoppy fat tire!
Filed under: beer, food, garlic, organic, recipes, vegan, vegetables, vegetarian, wine | Tags: beer, cooking, food, locally grown, organic, recipes, vegan, vegetables, vegetarian, wine
here’s what is good about this dish:
1. when you come back into the house from walking the dog, (or whatever you do) the smell of toasted cumin is still there and it is SO comforting!
2. the quinoa(keen WAUGH) – oh man – it is packed with protein because it is a whole WHOLE grain and it just POPS in your mouth, which is fun fun fun.
3. totally vegan, but packed with nutrients and protein.
4. a nice change from hot spicy meals without being bland.
roasty toasty veggies with quinoa
1/2 tsp. ground cumin
3-4 tbs. olive oil
2-3 large cloves garlic, chopped
1/2 large yellow onion, diced
1 bunch rainbow chard, torn in 3-4 inch pieces
7-9 medium mushrooms (whichever mushroom you prefer) , sliced
1/3 cup white wine(i like a plucky chardonay)
salt & pepper to taste
3 cups cooked quinoa (cooked in a rice cooker is great!)
1 glass wine of choice or 1 beer, for sipping
in large hot deep dish skillet, toast cumin 30-60 seconds over medium heat. add olive oil, and mix with cumin. add garlic and yellow onion to hot olive oil in pan. saute till tender, not burnt. add mushrooms, mix, cover and simmer for 3-4 mins.
add water and white wine, bring to boil. add rainbow chard and salt and pepper to taste. ( i heap the salt in!) saute till greens are nice and tender. serve over quinoa.
note…i use freshly prepared quinoa. i do not like left over quinoa,….its kind of funky.
another note….try using fresh, locally grown veg!
Filed under: cooking, food, vegan, vegetarian | Tags: cooking, food, recipes, vegan, vegetarian
preface….before you say: “oh here she goes baggin’ her vegan food again…”
hear me out:
1. sometimes, after a seriously bad day, i want comfort food. it is usually a couple slices of a nice white pizza. that’s all. not a whole cake or anything. that was my comfort food. but day 27 of vegan and….i had a bit of a crappy financial trauma. for reals.
2. i grew up with dairy, so this has been a big switch for me.
but….i didn’t cave. i wanted to, but i didn’t. so…the noodles i settled for:
they have the technology to fake the moon landing but they can’t make a fake cheesy goodness!? (just kidding….i know the moon landing wasn’t fake)
anyway….it wasn’t good. and i’m sorry to be negative, but i am still learning. and since i started blogging, i have gotten some good tips from fellow bloggers. (thanks everyone!) it was road’s end organics dairy free shells & chReese. ( don’t know why they spell it chReese…but…whRatever) mustard is the substitute for the cheese.
but, these noodles, dear goodness. i’ m still stressed AND i still need something yummy!
anyone have a yummy fake cheese recommendation???
i love mustard…i do….as mustard…but is this my new cheese?
Filed under: cooking, food, garlic, vegan, vegetables, vegetarian | Tags: cooking, pizza, recipes, vegan, vegetarian
well, as some of you know, it has been heartbreaking for me to say good by to cheesy gooey pizza. my last vegan pizza, a trader joe’s deal, was VERY disappointing. but! back to the drawing board…and a good result!
i bought the prepared crust (brown rice crust), but i sauteed the veg. mushrooms with basil, garlic, spinach and fresh tomato.
the toppings were amazing!! the crust wasn’t totally tantalizing. it was crunchy, which is good. but kind of a funny flavor. more toppings would have helped there.
all in all, a definite improvement from the last vegan pizza.
Filed under: cooking, farm, farms, food, garlic, organic, seafood, vegetables | Tags: cooking, farm, food, locally grown, organic, recipes, seafood, vegetables
GIVE A MAN 8 JAPANESE TURNIPS, 2 FAT ORGANIC TOMATOES, 5 LUSCIOUS CLOVES OF AJO ROJO AND 2 FILLETS OF TILAPIA AND THEY’LL DIE TO INVITE GUESTS OVER AND WRITE A COOK BOOK!
as some of you may recall, my friends gave me a bag of organic veggies from their farm when they found out i was spending turkey day alone. i was intimidated by the japanese turnips at first….but,….well….tonight i’m in love with those folks AND their crazy vegetable!
the following recipe is DELICIOUS and EASY as can possibly be. the hardest part will be finding the delicious veggies (particularly the turnips) for the dish.
Ingredients (for 2 people)
2 FRESH fillets of tilapia
8 sm. japanese (white egg) turnips (quartered)
5 cloves organic garlic (chopped BIG chunks)
1 FAT organic tomato (chopped in big chunks)
4 tbs olive oil, butter OR margarine (depending on your cholesterol level)
SO EASY! HERE GOES:
add butter or oil
add fish fillets and
add chunks of garlic
cook 4 minutes
add tomato chunks
after one more minute…flip
cook 1 more minute
1 to 2 minutes then serve hot
IMPORTANT: you are only WARMING turnips, not cooking them. warm and crunchy turnips with the tangy tomatoes and chewy tilapia is what makes it so yummy!
“what did you drink?” you ask. i knowww your suppoooosed to drink white wine, but here’s the deal:
this dish is super garlic-y. and what goes great with garlic? RED WINE! one bite of garlic helps you identify the spices, fruits and woody flavors in any red wine, and in turn, the wine mellows the garlic in the dish.
have at it people!