Day 27: Mushroom Madness! (Meatless Monday Meal)

Another Meatless Monday is upon us! And this time, I'm taking full advantage of it and making something I've been *dying* to make for dinner. Main feature? Mushrooms!

Mushroom Stroganoff

Ingredient Roundup: 

* Mushrooms! (I used both baby bellas and Portobello here)

* Whole wheat egg noodles

* Soy Sauce

* Veggie stock

* 1/2 an onion

* Sour cream

And then there's my new ingredient, because I didn't want to go with just plain white flour. -->

I've had this oat flour for a bit and didn't know what to do with it. Thought I'd give it a spin in this recipe and damn, am I glad I did.

The other new ingredient is that package of portobello 'shrooms up there. They sell this thing at Ghetto-F-C and it's basically just a huge 'shroom, with minced garlic and thyme. I figured that since the recipe called for both garlic and fresh parsley, I'd use this and sub the thyme in. So. Glad. I did.

First things first, Marvin gets down to business.

I've actually had this onion since last Monday, sealed up all nice n' tight in the fridge. I'm glad I kept it because it lent a really great flavor to the dish.

Thin slices with Marvin. Because for whatever reason, they just seem to cook better.

Into the pan they went, along with just a touch of olive oil to get them going. Cooked them until they were translucent and golden.

The garlic and thyme joined the onions and I let them get all warmed up and fragrant.

And then I added the mushrooms. I swear, I slaughtered an entire village of 'shrooms for this dish. I kept the chop on these relatively chunky, as you can see, because I wanted there to be some substance to the sauce.

In the absence of meat, you have to have *something* in there for mouth feel, right? (Dragon does, at least.)

Meanwhile...get your water boiling for the noodles and pop those bad boys in there to cook while you saute down the 'shroomage.

Now's where things get interesting.

Once all the veggies are cooked, you add the veggie stock and let it come to a light simmer. Then? The oat flour and the sour cream.

It doesn't take a lot of either to thicken up and make that sauce creamy. And man... was it freakin' tasty.

It had to be. Dragon despises mushrooms. *cheeky grin* But he ate it because he knows I like them, and found himself MORE than pleasantly surprised at how good this was.

At the end of it all, sauce is spooned over noodles and a light dusting of Dill, just for color and a bright element to the meal.

It was seriously good eats. Even for Mr. Mushroom hater. He hoovered the hell out of his portion while I savored mine a bit longer, but with no less enjoyment.

And just to keep him on the happier side of things, to make him feel better about "suffering" through a meatless mushroom dish, I grabbed a bottle of something we'd had in our fridge for a while, just begging to be consumed...

... and it TOO was delicious.

Pretty sure the name of the ale sums up our verdict about this Meatless Monday dish.

Enjoy!

~Snarkstress

Day 26: Krazy Kale!

Kale chips are taking supermarkets by storm, it seems, but I'm loathe to pay as much as they're asking for. So when I saw this recipe pop up on my Pinterest, I had to try it. 

Krispy, Krazy Kale

I wasn't planning to photograph this one, so the pictures are few, but it's such a simple recipe it's not like there NEEDS to be a ton of pictures.

Ingredient Roundup:

* Kale (I just used one head)

* Olive oil

* Sea salt and/or optional seasonings (like... cajun)

Preheat the oven to 350 and get your baking sheets out.

As you can see above, you're going to just tear the kale into bite sized pieces, getting rid of any stems or hard bits.

Pop the pieces into a bowl and drizzle with olive oil. Use your hands and get those leafies coated, then spread them out on your baking sheets in a single layer and lightly dust with salt and/or any other seasonings you might want to put on there.

Into the oven for 10-12 minutes or so, just until they get crispy, then bag 'em and nosh.

They are seriously as addictive as chips or popcorn. But SO much healthier (provided you watch that salt) for you.

Yummeh!

~Snarkstress

Day 25: Kalua Pork

If you're short on time, you do *not* want to attempt making Kalua pork. This dish only has four ingredients, but it takes hours in the crockpot. But it is SO WORTH IT. You have been warned. Because this can be really damned addictive.

Kalua Pork

Yup. This is it. Ingredient roundup:

* Pork butt roast, about 2 - 3 pounds depending on how much you want left over.

* Black Hawaiian Salt

* Red Alea Salt

* Liquid smoke

That's seriously all you need. Well, that, and a crock pot.

And a knife. Because you're going to stab the hell out of your roast. It's definitely a great way to get rid of stress, lemme tell you.

Now, granted, you don't want to stab it into oblivion, just only slightly murderize it.

Why? Because those little pockets get the salt and liquid smoke all down in there and it just suffuses through the rest of the meat.

It is delicious murder.

Put the roast, fat side up, into the crock pot and slather it with both salt and smoke. Now, the measurements don't really matter to me (I've made this so often it's almost second nature), but here's what I've learned: You can always add more salt. You can't take it away.

So, use your best judgment.

Generally, I started with about 1 Tablespoon of each salt and 2 Tablespoons of the liquid smoke. Don't be afraid to rub it in, either, get it into those stabbity pockets.

Ah, the humble crock pot. This is our little one. We have a much bigger one that I reserve for things like, oh, giant potluck foodstuffs.

Since there's only two of us here, this size works just fine. You put everything in, pop on the lid, set that sucker to low...and walk away.

No really. You're not going to even want to look at it for another, oh, 13-16 hours. You might flip it about halfway through, just to get all the juices distributed, but that's just personal preference.

When it's tender, pull it out and start to shred it. I generally use the time to discard any big pieces of fat that haven't melted off. Using two forks is my preferred method of shredding... well, not my preferred, but I haven't found anything easier yet. (Not unless I feel like attempting the mixer shortcut that I've seen...)

Back into the crock pot it goes. Usually for another hour or two, letting it absorb all the juices throughout, stirring occasionally.

And finally...

We make up some brown rice to layer it on, and if I'm feeling really ambitious, I make Hawaiian Mac salad.

This makes enough to seriously use in leftovers for a good long while. Pork enchiladas, tacos, stir fry, bbq sandwiches, salad toppings... Yeah.

Damn. Good. Eats.

~Snarkstress

Day 23: Sea Bug Stir-Fry!

When you get right down to it, shrimp are, essentially, sea bugs. Delicious, nutritious sea bugs, to be sure, but insects all the same. I wanted to start getting more sea fare in our life, so I was absolutely giddy when I found these amazing fresh wild shrimp and a mix of fresh scallops at the grocery. I've never seen orange scallops before...so I thought I'd give them a try. And what better way to do that, than with a simple stir-fry?

Shrimp & Scallops Stir-Fry

I decided to keep the ingredients pretty simple:

* Fresh shrimp (tailed and de-veined)

* Fresh scallops

* Zucchini, sliced

* Yellow Squash, sliced

* Mushrooms (I use a fresh gourmet blend)

* Your favorite stir-fry sauce

Yes, the package says Lettuce Wrap sauce, but it was the lowest in sodium of the bunch and has a really nice savory with a hint of sweetness to it.

After de-veining the shrimp, rinse all of the seafood and then pat it dry with paper towels before plunking it into a pan with a little olive oil or melted butter. I say "a little" because the seafood is going to give off its own water, so you won't need much.  Cook through and then drain and set aside.

Be really careful not to over cook. Tough shrimps and scallops are enough to ruin anyone's day.

Once the pan is vacated by the bugs, you just toss in the 'shrooms and other veggies and let them cook down.

I discovered a new setting on Marvin the Mandoline. It made me deliriously happy for some reason.

I was using what I had on hand for this, so you can switch out whatever veggies you like best in your stir-fry. The options are pretty endless. I *wanted* to put some baby bok choy in there too, but, alas, the grocery store didn't have any. Woe.

When it's all cooked through, and the veggies are soft and fragrant, then you add the shrimp and scallops back into the pan.

Cover it all with the sauce of your choosing and let it simmer for a few minutes. You clearly don't want it to go for too long because again, you don't want to over cook your sea bugs.

Alternately, you could just put the sauce on the veggies, get it warmed up and then add the shrimp and scallops back in there. You do you.

Pair it up with some yummy rice medley and dinner is, as they say, served.

Surprisingly delicious, and pretty good for you too.

Enjoy!

~Snarkstress

Day 22: Gahlicky Chicken!

We haven't had any chicken around here in a while, and though it may be easier to go down and get some pre-roasted chicken, I figured, let's get some bird in the pan. 

Gahlicky Chicken

So, the ingredient roundup is pretty simplistic because I was also trying to clear out some of the pantry/fridge: 

*Chicken tenders

*Progresso Recipe Starter, Garlic sauce

*Baby spinach

*Touch o' butter

*(Not seen) TJ Rice Medley

Butter and chicken go in the pan to get all sauteed. I used just enough to get some golden color on that fowl, because, as Gordon Ramsay says, color = flavor. 

Once it was all cooked through, I tossed in the baby spinach, let it cook down a bit, and then in went the sauce. 

No, the sauce isn't the healthiest thing on the planet, but it's tasty and, in a pinch, works wonders to get you in the kitchen. I'm pretty sure you could get the same effect using, say, cream of garlic soup with a little milk. 

No. Really.

And that's seriously all there is to it. You let it cook through until it's hot, spoon it over some rice (or mashed potatoes or polenta... whatever's your thing) and you've got a meal. 

Not too shabby at all. Tasty stuff!

~Snarkstress

Day 20: Meatless Monday Begins!

A while back, I was reading an article on how just small tweaks to your regular meal routine, like Meatless Monday, for example, could go a long way toward improving your health. Dragon and I both love veggies, don't get me wrong, but Dragon himself, well, he's more carnivore than herbivore, so finding a recipe that worked for him too was... difficult.

And then I found this one.

Meatless Monday 30-Minute Meal

This recipe isn't very complicated, but I did have to make some adjustments. I was determined to get Dragon to eat this, so I wrangled up the following:

*White Fiber mini shells pasta
*Organic 'Bonzo beans
*Roma Tomatoes
*Sweet Onion
*Gourmet Mushroom blend
*Zucchini
*Yellow Squash
*Basil, Oregano, S&P
And, the most controversial ingredient of the night: Anchovy Paste. Sure, I could've left it out. But I was determined. We already had most of the stuff on hand, so we only had to get the produce and the paste. Not too expensive, at all.

So, first thing, you want to peel the tomatoes. The easiest way? Put that pot of water on for the pasta, bring it to a boil, then *carefully* plop those tomatoes in that boiling water.

When the skins split (trust me, this doesn't take long), take them out and run them under cold water. Peel away the skins and voila... naked tomatoes.

We actually had an amusing conversation about the "tomato is a fruit" and its resemblance to oversized peeled grapes.

Chop up half your onion (unless you *really* love them, and then you may as well put the rest in there) and set them off to the side.

Now is also a good time to chop up the zucchini, squash, and mushrooms too, by the by. And take the stemmy part off the tomatoes if you're so inclined.

For me, it's just easier to do everything in one bulk grouping before I actually start cooking. I *do* have the pan and oil heating though.

Into said pan goes a little Olive Oil, the onions, the garlic, and the anchovy paste. That little...poo-snake over there. -->

Yeah, it isn't the most appetizing looking thing in the world, but I'm seriously converted. It adds a depth of flavor to the dish that you just canNOT replicate without putting a ton more stuff in there.

Incidentally, I also bought a can of anchovies and attempted to eat them the next day. No. No thank you. Way too salty. I'll stick with the paste because even the Feline Mafa refused to eat more than half a single fillet.

Cook that through until the onions are translucent and soft. Careful not to burn the garlic, and stir in that paste.

It melts together. No, really. And the anchovy paste completely loses the fishiness.

Like... well, it's like sauerkraut. The longer you cook it the less bitter it is. The flavor intensifies into this utterly unique but lip-smackingly good extra oomph that a meatless dish like this really needs.

Add in your veggies and let cook until soft. Then the fun part:

Put in those peeled tomatoes and mash the heck out of it all with a potato masher. It crushes down into this chunky fabulous sauce. -->

Then, it's time to let it simmer down. Let those flavors meld. Add in the basil, oregano, S&P, too.

Now's a good time to have that pasta cooking and/or straining while the sauce finishes bubbling.

And then all you have to do is add the pasta and the 'bonzo beans to the sauce and there you go.

This ended up being super tasty, even Dragon raved about it. And it made enough for extras for a few days worth of lunch.

Hard to believe, but this is one of those leftover dishes that gets better the longer it sits in the fridge. Just pop some on a plate, eat cold or heat up for about 2 minutes in the microwave.

Delicious!
~Snarkstress

Days 14 Through 19: Same Old Things and Revelations

I realized after starting this blog, that challenging myself to cook once a day was a great idea. And it is. I'm enjoying it. Even if I don't update every day, I'm still spending at least one meal in the kitchen.

However.

When you are short of funds, you start to realize that you eat a lot of the same old things, because they are a) cheap, b) easy to throw together, and c) come from a box.

Case in point: Mac n' Cheese. (With tuna and frozen peas n' carrots, of course.)

Or TexMex salad in a bag. Or Hamburger-freakin' Helper.

And I seriously don't think you need updates from that sort of eating.

Then I had a revelation. I realized that by making these meals, I was, essentially, being a lazy cook. A good chunk of the population can boil water, brown ground beef, and toss powdered flavoring on it. It's harder to find meals that are relatively healthy, with good quality ingredients that don't cost a small fortune.  I can find and incorporate specialty items, as they come along, things that I haven't tried... tips and tricks I've picked up over the years (like how to perfectly hardboil an egg. No, really.)...things I find culinarily inspiring (Pinterest will be my downfall).

Now, I'm not a health nut. Neither is Dragon. I'm not trying to sell you some diet, or change your eating habits or whatever. But I do want to romance my stove a bit more because it's just... a gorgeous, inspiring kitchen setting. So what I propose is this: I'm going to update this every time I make something new. Something that *hasn't* been on this blog before. I'm going to try tweaking it to be better for us, but I'm not going to shy away from the stuff that is, perhaps, a bunch more decadent either.

Should be fun, right?

~Snarkstress

Day 13: Meat n' Taters!

Several years ago, I stood in the kitchen wondering what the hell to make for dinner since I had only sausage and potatoes to work with. The result became a Once A Month (or more, depending) staple meal in our house.

Meat n' Taters

This meal is about the easiest thing to make. It's hearty, stick-to-your-ribs food that goes from pantry to skillet to dish in about 30 minutes.

Ingredient Roundup:
* Sausage (I use the Beef Polska Kielbasa, but you can use any sausage you like. I've done chicken sausages, elk sausages, pork sausage... really.)
* 2-3 Medium Yukon Gold potatoes (I've tried using Russet for this and it didn't quite taste the same. The potato needs to be waxy; even red potatoes work.)

The can o' corn is there as the side dish. You can add it TO the skillet if you prefer, but we usually just zap it with some butter to make things easy.

Slice the sausage into bite-sized pieces. This, again, is all personal preference as to how thin you want to go. Sometimes we go chunky, sometimes less-so. I happen to really like when the sausage gets all fried and crispy around the edges... so... your mileage may vary.

In a non-stick skillet, toss all the sausage and turn the range on to, oh, medium high or so.

A note: I don't add any oil to my pan for this dish, or butter, or anything. The sausage has enough fat in it that it renders down beautifully, you just have to make sure you keep an eye on it so it doesn't burn.

While that's heating up, wash and chop the potatoes. Again, personal preference prevails here as to chunk size, but I normally do somewhere around 1/2" or so.

You can leave the skin on for this if you scrub it (and really, you ought, because that's where all the nutrients are, right?) before you chop and then just toss 'em right in the pan on top of those sausage slices.

Right here, once it's all stirred up in the pan, I normally hit it with some dried dill. There's something about it that just brightens the whole dish and gives it a really luscious flavor. But, alas, I was out of dill, so I added some cajun spices to the mix, just for a little kick of seasoning. Due to the salt content of the sausage, I generally avoid adding more, but hey, whatever you like, right? Tailor the recipe.

Pop on the cover and let it cook for 20-30 minutes, stirring every once in a while to keep the sausage from sticking to the bottom of the pan.

When it's done, just add your favorite veggie (or whatever you have on hand) and you're good to go! You can tell it's ready when the potatoes are fork tender and the sausage has that lovely caramelized crust thing going on around the edges.

Enjoy!

~Snarkstress

Day 12: The Other Chili!

We have two types of chili that we eat here in this house. One has elk and bacon and beans. Then there's this one, whom I blame on Dragon because if he didn't spend a majority of his life in Ohio, I wouldn't have even known about it.

The Other Chili

Ingredient round-up: 

* 1 lb (or so) of ground beef

* Can of tomato paste

* Packet of Cincinnati Recipe Chili mix

For those of you wondering, yes, this is what Ohio-ans usually refer to as Skyline Chili. 

It took me a while to get used to it, honestly. I'm used to thick, stew-like chili, full of beans and meat and deliciousness. This chili is... well... watery. But what it lacks in viscosity it MORE than makes up for with amazing flavor. Seriously. 

 

Packet in the stew pot, combined with the tomato paste. It's definitely not the most appealing look, now is it?

But if you take a whiff of it right now, you'll be able to smell all the spices they put in there. Especially the cinnamon.

Originally, I said to Dragon that cinnamon has NO BUSINESS being in a chili. It is an abomination, I said.

I was wrong. It is awesome. Trust me.

According to the directions, here's how it goes down.

You put the mix and tomato paste in the pot. Mix it together. Add 6 cups of water (yeah, see, that's why I said it's more watery than what I'm used to) and blend it all together.

THEN you add in the uncooked beef. This was a step that had me kind of meh. I'm used to precooking the meat and THEN adding everything in. But given how long this stuff cooks? Yeah, uncooked meat is the way to go. It absorbs all those delicious spices and gets super tender and very tasty.

Now then, the secret to Skyline Chili is how it's served. The back o' the packet has suggestions, but it all starts with a base of pasta.

As we are...mostly healthful with our grain choices, we stumbled across this little gem. -->

It's a hearty, yet delicious pasta that is just chock full of veggie goodness. It cooks in about the same amount of time as a regular pasta does (8-10 minutes or so) and tastes like regular pasta.  So there you go. Healthy-ho!

Put the pasta on to cook. When it's done, divvy it up.

Pasta in the bowl. Followed by a ladle or two of the chili, and smother that stuff with low-fat cheddar cheese. (Or regular cheddar...I happened to grab the wrong cheese by accident and it still tasted fine.)

Trust me when I tell you there will be enough leftovers to do the Chili-dog thing with, or to just heat and eat as you wish.


~Snarkstress

Days 10 & 11: Slacker Leftovers!

I have no pictures for these two days because they were all about leftovers.

No, really. We ate up all the leftovers in the house from earlier in the week and I'm pretty sure you didn't want to see a repeat of all of that nonsense.

Never fear. Back in the kitchen to "cook" on Sunday!

Here. Have a happy gif!

~Snarkstress

Day 9: Shrimp En Sauce!

I've been craving shrimp for weeks. I think it all started back around our anniversary in December when I wanted to go to Red Lobster, but we never really had the money to do so.

Those who can't... make it themselves. Deliciously.

Shrimp En Sauce

Sounds fancy, right? Really, it's not. But it was mighty delicious.

So we started off with the following:
* Raw shrimp
*Creamy tomato sauce
*Piccolini Farfalle
*TJ's Veggie blend (peas, carrots, green beans, & corn)
*(not pictured) Crumbled Bacon
*(not pictured) Baby Bella mushrooms
*(not pictured) Butter
*(not pictured) Cajun blend spices

I'm not gonna lie. The bacon and mushrooms were later additions, done on the fly when Dragon decided there needed to be something else in there. For the record? The mushrooms were my idea.

First things first, you put some butter in the pan and dump the thawed shrimp in to saute. Now, if you end up with a seething, boiling shrimp-water mess, don't feel at all bad about pulling out the shrimp, dumping the water, adding new butter, and slipping those tasty morsels back in for a quick crusty saute.

And while you're add it, throw some Cajun spices on those bad boys for color and heat. I certainly did.

When they're done, pull 'em out and let them rest. Overcooked shrimp is definitely a bad thing. Can we say... rubber?

In the empty pan dump ye olde veggies. Also for a quick saute.

By the by, you should probably put on a pot of water to boil while you're doing all of this. Because you've got some pasta that needs boiling.

Back to the saute pan: cook it all down. Those 'shrooms are amazing. Seriously. You can hit all of this with more seasoning if you wish, and a touch more butter, if that floats your boat. Feel free to experiment.

Side note: That's why you don't see me doing measurements for these. I believe that cooking is a creative endeavor, an alchemy, and recipes are merely guidelines. I'd much rather give you a bunch of pictures and the ingredients and let you do with them as you will (if anything at all).

About now, you should be popping the pasta in for a quick cook according to the package directions.

Into the pan goes the shrimp, the sauce, and the bacon bits. Because everything is better with bacon (according to Dragon).

Verily, it is the candy of meat.

Let that get warmed through, stirring as you go. I generally time it with the pasta, so it ends up being about 10 minutes all told that it'll be simmering away.

When the pasta is done, just drain it, add it to the sauce and mix.

Or flip it, if you're fancy like that.

Into a bowl, and devour like a starving T-Rex at an all-you-can-eat Brontosaurus buffet.

Enjoy!

~Snarkstress

Day 8: Faux!Mex Tacos!

Dragon was feeling like tacos for dinner. We needed to head to the store to get lunch for tomorrow anyway and the thought occurred to me... how can I make one meal work twice?

Faux!Mex Tacos

Tacos aren't what you call "complex" food here at Hus af Snark. Generally, I brown up some GBeef, add some taco seasoning and water, let it simmer, heat up taco shells, and pile it all together when the meat's done.

Dragon wanted chicken tacos. I thought it was a marvelous idea. Our neighborhood Ghetto-F-C was out of the marinated chicken strips we used for the nachos we had on Saturday night, so a decision had to be made: Do I go ahead and go with regular ol' chicken strips... or do I save myself some money AND cooking time?

After walking past the display of pre-roasted chickens, well...the decision was simple. 

Meet Charlie. Wave to the camera, Charlie. -->

Now, I've seen this trick done before (and I've used it myself way back when) of using a precooked chicken to make your meal. Unfortunately, delicious though he looked, Charlie needed a good shredding before he'd be fit for any sort of taco consumption. 

With bare hands, Dragon watching on, and four cats circling like piranha around my ankles because the glorious "C-H-I-C-K-E-N" had descended into the kitchen space (and because they saw me pull out the knife and cutting board which *clearly* means there is meat to be had)... I dug into Charlie's carcass like a starving vulture.

Poor bird. Never stood a chance.

<-- As you can see, there was quite a bit of good meat on that bird. This isn't nearly all of it (I thought it a good idea to take a picture before my hands were completely juice soaked) and by the time I was done, the board was covered with fowl flesh.

Surprisingly enough, Charlie had been roasted damn near to perfection. Dragon and I were both surprised when we took a sample. Juicy, delicious... just downright tasty.

All that done, I commenced with the shredding. An arduous task that took me longer than I wanted it to take because SOMEONE *coughDragoncough* was too busy holding his Fluffy Overlord to help me shred. 

The things I do for this family.

Since Dragon didn't want me to get all elaborate-like and add taco seasonings to the shredded chicken, the rest of the assembly was pretty straight forward. 

We tried out these Stand N' Stuff flour taco shells (not my ideal, but hey, Ghetto-F-C, y'all) because there is a clear divide in this household about proper taco shellage. 

Dragon likes it soft. I like it crunchy. Since he was the one who suggested it...these shells were my compromise. 

Because that's what marriage is all about. I made the best of it by layering the sour cream in the bottom...

... topped that with a little cheese n' shredded chicken. 

As you can see, the shredded chicken looks amazing. But unlike boring Dragon with his boring "no spices" blandness, I like my taco fillings to taste, well, like they should be ON a taco. 

Meat-wise, anyway.

So I tried something new. A green taco sauce in the vein of the Verde sauce from Taco-Hell. Because I have a serious love for green sauce.

That green sauce turned out to be SO GOOD. I went pretty light with it on these, but next time? It's totally on. Because yum.

Also? Black olives. Because I've been on a bit of a black olive kick lately on my Faux!Mex food. I don't know why. They just seem to work. 

Dragon also learned my sordid past with black olives. Namely, I was that kid who went through innumerable cans of pitted, whole black olives because I liked putting them on my fingertips and pretending I had alien fingers. True story. 

A little more cheese and 45 seconds in the microwave.

And voila. 

Faux!Mex Chicken Verde Tacos. 

Turned out pretty delicious, actually, and the chicken meat will be getting another visit today for lunch, as the protein element to our salads. 

Enjoy!

~Snarkstress