I Just Love Food…

I can’t help it. I love food and I have a camera with which to photograph the delicious concoctions I come up with while trying to eat vegetarian in a house full of omnivores.

Obviously I've got to work on the timing, but delicious anyway!

Obviously I’ve got to work on the timing, but delicious anyway!

I have been making a modified grilled cheese a lot for the past week or so and I think it’s pretty delicious and quite possibly share-worthy. I obviously haven’t gotten the timing down precisely as my bread got a little burnt this time, but it’s a really good way to use ingredients from your fridge in a tasty way. I used one large griddle-type pan for the whole meal. I sauteed some veggies from my fridge, I had chopped onions and red bell peppers left over from family dinner last night, but you can use just about any veggies that will complement your cheese, but not ones that will make it soggy like tomatoes. I used Pam cooking spray to grease the pan so it would have less fat and so it wouldn’t burn (and I managed to burn it anyway!). I think the reason it burned was that I used bread from the freezer and didn’t thaw it first because I’m impatient like that.

The only ingredients are bread, cheese, and veggies, but the combinations are limitless!

The only ingredients are bread, cheese, and veggies, but the combinations are limitless!

So, what I did was get out the mozzarella cheese, veggies, and bread. Then I sprayed the pan and turned the burner to medium heat. Since the bread was frozen and thickly sliced, I put that on at the same time as the chopped bell peppers. While the peppers are heating up, the bread should start to turn a golden brown then you flip it to the other side and add the cheese to both sides. At this point I added the chopped onions to the bell peppers (I added them last because they were chopped so finely that they would cook quickly; the order may change depending on the size of the veggies to be sauteed). At this point the heat should be turned off and when the onions are starting to brown at the edges, the veggies are then scooped up with a spatula and put onto the bread that now has mostly melted cheese and the two halves become a sandwich that is ready to eat. It is a quick, easy meal that has little prep and clean up time, and it’s tasty too, honest!

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What a week….

I have been thinking a lot about this ol’ blog lately and missing typing up updates, so this will be a total update that even includes a recipe!

In the past two weeks since Spring break I have been so busy with tests and papers and especially this last week with deciding on what classes to take for the next couple of semesters. That was super stressful! I finally made one of the most important and major decisions- it is now totally official that I am a psychology major and I’m psyched about it!;)

I also decided just today at the last minute that I’m not going to declare a minor. I’d rather just take a whole bunch of psychology and photography electives instead. Everything is coming together at the last minute as I have to register for fall classes at midnight tonight and I have to be registered for my summer classes already and I just added a third today. I’m taking 2  online psych classes and an anthropology class (also online) this summer and hopefully working as much as humanly possible.

Even with all the stress I sometimes take a little time out to do some cooking. Tonight I decided that I wanted breakfast for dinner. So, here is that recipe I promised earlier. It is a mug muffin recipe adapted from this really awesome blog that has fantastic recipes. Instead of making a blueberry muffin, I made a cherry almond poppy seed muffin. It was pretty good, but not as sweet as I had expected. I would also have used a smaller mug for aesthetic appeal and ease of telling when it was done. The recipe was a little more involved than I imagined, but it takes very few ingredients and makes a convenient single serving that could easily be multiplied to make regular muffins, but they’re so much more fun in mugs.:)

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

1/4 Cup flour

1 Tbsp brown sugar

1/4 tsp baking powder

1/8 tsp salt

1/2 Tbsp butter

2 Tbsp milk (I used fat free, but almond or coconut milk would have been tasty, or any milk will do)

1/4 tsp almond extract

2 large frozen cherries

5 sliced almonds

Pinch of poppy seeds

All you have to do is thoroughly mix the ingredients, all except the cherries and almonds, together in the mug. Once all are combined, add the cherries and push them down into it a little, then sprinkle the almonds on top. Microwave for 1 1/2 – 3 minutes depending on your microwave. Mine is pretty weak so I started at 90 sec. but ended up with a total of 2 min. 40 sec. *When adding time, try doing so in small increments. It may also help with clean up if you spray the mug with Pam or other non-stick spray.

Enjoy! I now have to go write a sociology essay…

Going Veggie!

My version of kebabs-all veggies!

I know I haven’t updated this blog in a while; look at me with all these lovely ideas just uselessly swirling around my head and no inclination to write! I don’t know what’s wrong with me lately, but I’m going to try to start writing more. So I want to share with you my intent to go veggie.
And by veggie, I mean vegetarian! I’m making a transition to full vegetarian diet this year. By January 1, 2012 I will no longer be eating any meat at all whatsoever. It’s not a dare, it’s not a challenge, it’s a lifestyle choice. The reason for delaying it and transitioning gradually is so that I know that I can cook full meals for myself and be prepared with snacks and recipes and not be tempted ever again to eat meat. By then I shall know what to say and eat politely in social settings and be prepared because there are differences in the vegetarian lifestyle. I’m stockpiling good vegetarian cookbooks and attempting more recipes.
Here is a free verse poem I wrote the other night to explain my choice.

We keep them as pets,
we keep them as food.
Now, isn’t that just rude?

How do we pick,
how do we choose?
It’s dinner, which to use?

I start to wonder,
cats are friends,
dogs have been timeless trends.

Get chickens big a fat,
the cows are steak.
Thanksgiving turkeys get no break.

If it has a mother,
it’s too sad a fate,
and I don’t want it on my plate.

Mounds+Cookies=Yum.

If you have never heard of or experienced HelloGiggles.com,then you must head over. They have a happy collection of tasty treats, fun/sometimes embarrassing stories and anecdotes, book and movie reviews, how-to’s, etc. It’s beautiful! The website contributors are real people sharing real things over the internet with positive energy. It makes me feel normal to read these things and I feel a camaraderie with these writers when we share similar views or experiences, I don’t feel like as much of a weirdo or as alone because of this website. All this to say, I’m taking a break from these deep, dark posts and I’m going to post a recipe because  I always especially love to browse the amazing recipes that get posted on Hello Giggles.  I tried one out tonight called Almond Joy No-Bake cookies.

These are fantastic cookies! You will need these ingredients:

Coconut oil, Shredded coconut, Baker’s chocolate/Chocolate Chips, Honey, Salt, and Raw Cashews. Here’s a link to the recipe:

http://hellogiggles.com/vegan-almond-joy-no-bake-cookies

To make the cashew “flour” or meal I used my food processor to grind it all up and it worked perfectly. Of course if you don’t want to shell out a bunch of money for raw cashews and you have regular flour in hand, that’ll work too, but the cashew meal is great and adds texture.:)

I used Semi-sweet chocolate chips instead of the baking chocolate to add a bit more sweetness because the honey doesn’t quite meet my sweetness quota. 😛

And instead of the costly Coconut Oil, you can use Canola or Vegetable oil, and a little less than the recipe says if you prefer. I made it the way the recipe says this time, but maybe next time if I don’t have all the ingredients I’ll experiment on my own…

I didn’t add the nuts to the top because in my family we don’t really like them, but sometimes you feel like a nut, sometimes you don’t. Almond Joys have nuts, Mounds don’t.

These make a great summer treat and I hope you enjoy them as much as I did!