Platanos en Escabeche/Pickled Green Plantains

This is an easy-peasy one. Super simple and super yums!

Ingredients:
-4 green plantains
-oregano (I used Cuban from my garden but dried or fresh regular oregano works and cilantro also)
-1-2 bay leaves
-1/2 onion sliced thin
-green olives (salad or stuffed alcaparradas)
-capers
-black pepper or peppercorns
-garlic powder
-salt
-olive oil
-white vinegar

Notice I didn't specify many measurements. That is because I don't really measure when I make this. Playing it by taste is just fine. Traditionally many people will heat the seasonings before combining with plantains, but over the years I have found this to not be a necessity.

1. Cut off ends of plantains. Slice peel lengthwise and boil in salted water for about 20 minutes. When you can insert a fork in them easily they will be fully cooked and the skins will slide off easily.
2. Slice plantains into 1/4-1/2 inch thick discs.
3. Combine all ingredients in a large bowl and toss.
4. Cover and let sit at least 2 hours (overnight is best).
5. Eat at room temperature.

Makes a delicious side dish or easy lunch to bring to work.

Leftover "Turkey" Pot Pies

I lovvvvvvvve me a pot pie.
I mean, if it were legal, I might marry one. Or twelve.
OK, I would gladly engage in a sister-wife pot-pie marriage.
Don't judge me.

My dear mother-in-law heard my pot-pie craving call and was sweet enough to oblige. She gets all credit for this recipe (except for the turkey-alternative I had already prepared).

"Turkey" Leftover Pot Pies 

Ingredients:

Filling:

-Vegetarian Turkey Alternative Leftovers

-2 tbsp oil

-1 cup fresh carrots, chopped
-1 cup almond milk

-1 cup frozen peas

-4 medium potatoes, diced

-1 medium onion, diced

-2 stalks celery, chopped

-2 cups vegetable broth, to barely cover veggies

Biscuit Topping:

My mom-in-law whipped up a delicious home-made biscuit crust (2 cups flour, 1/4 cup shortening, 2/3 cup heavy cream) but you can just as well use store-bought biscuits or crust. 

Bake all this goodness at 350 degrees until the crust begins to golden/brown.

Front Yard Veggie Garden

This weekend I finally got around to planting my summer veggie garden. I usually plant mid-April, but we've had some crazy weather in Northern Virginia this year. There is too much shade in our current backyard for me to succesfully grow any sun-loving plants so I have to do it out front, where space is more limited. I look forward to a much larger vegetable garden and more flexible warmer planting zone in the near future.

This will be a bit of a hectic summer for us so I kept things a bit simpler this time around. I planted 5 varieties of tomatoes; Roma, Pink Brandywine, Better Boy, Mr. Stripey and Lemon Boy. Herb-wise, purple and Thai basil are two things I can't go without.

I also can't go without cucumbers, but in years past they didn't do as well at this location so I opted to put them in containers this year. Aside from herbs I haven't done much container gardening, so it's a bit of an experiment for me. I rigged the containers to allow the vines to climb. I also planted yellow bell pepper in a pot.

Happy gardening!

Quick Kale Fix

Today I found myself realizing at 3:30pm that I still had not eaten lunch. I'm not one of those "Oops, I forgot to eat" people, trust me. Forgetting to eat is a foreign concept to my brain (and stomach). I might miss a breakfast or lunch here and there, due to timing but I always more than make up for it, not always in the healthiest of ways, unfortunately.
Wanting to silence the rumbling in my belly without spoiling tonight's dinner with a heavy afternoon meal, I turned to my good friend Mr. Kale. This also makes a yummy side dish.

Quick Kale Fix

Ingredients:

A small bunch of fresh kale (I didn't measure, but I'd guess about 4-5 cups)

1 small red onion, sliced

4 cloves of garlic, chopped (or to taste, I happen to love it)

A splash (let's say 1/4 cup) of Marsala wine (because, well...why not?)

2 tbsp olive oil

1 tsp kosher salt (or to taste)

1. Wash, drain and chop kale (set aside).

2.  Add garlic and onion to heated oil and sauté for about 3 minutes.

3. Add kale, wine and salt. Stir and cover.

4. Cook on medium heat for about 5 minutes or until kale is at desired tenderness.

Two Weeks a Vegetarian

Two weeks into this I must say that I don't miss eating meats as much as I feared I might. I have not weighed myself but my pants feel a bit looser. I feel, how should I put this...less gross. Meals suddenly seem to count, meaning that I am more aware and in the moment while eating. I am taking the time to enjoy what I'm eating rather than thoughtlessly stuffing my face. Foods taste cleaner and are more satisfying.

I am learning how to buy groceries all over again. There is a world of vegetarian and vegan products out there to consider. Practically everything is new to us. We are in the trial-and-error phase. So far I have been pleased with all of the meat and chicken substitutes While we enjoyed the Go Veggy! cheese substitute slices in sandwiches (Tofurky deli slices were also good) the Vegan Gourmet cheddar (block) alternative was less than thrilling. I think it was more of a texture thing. You just don't expect block cheddar to crumble into a soggy mess in your mouth.  Rather than giving up on it completely I will try melting it over some veggies.

Last night I prepared some tofu "patties" with Korean BBQ sauce and scallions. I prefer extra-firm tofu to other varieties. I served them with a side of Chinese broccoli and Bok Choy, lightly sautéed with garlic over sesame oil. Not by any means an "inspired" recipe (they can't all be), but it tasted delicious and was quick and easy to make.

So two weeks in, I'm quite satisfied with the dietary changes we've made, so onward we go.