Catching up

Well, sweetie told me I needed to update, and I said I hadn't made anything particularly interesting lately, but he protested. So here are a few things I have been playing around with.

The yogurt sauce -- I made an easy dill sauce with about 3/4 cup of plain lowfat yogurt (of good quality), one clove minced garlic, 2 Tbs minced onion, and an entire bunch of minced dill. I put it on roasted asparagus and steamed carrot coins.

Sweetie suggested it would be good on potatoes, so the next night I experimented with the delicious new potatoes I got from Full Belly Farm. Most of them were smaller than a golf ball, so I just cut them in half. Any that were bigger, I quartered. Then I salted and peppered them and roasted them in the oven. When they came out, I made a similar yogurt sauce (I was out of dill, but I used onion and garlic again, and about 1/2 tablespoon of mustard powder). Then I mixed it into the potatoes while they were still warm. It was rather like a german potato salad, and would have been good with peas or green beans, too.

Another night I did a stir-fry, but used broth and soy sauce (as well as fresh garlic) instead of oil in the pan, then I threw in Soy Vay Chinese Marinade and about 1 inch long pieces of asparagus. I stir-fried them until they were almost done, then put in strips of fake chick'n and heated everything through and served it all over rice. It was yummy.

Another night I made a stir-fry with the usual suspects (carrots, broccoli, onion) and at the end I put in about 3 tbs of peanut butter and some chili-garlic sauce.

The other night I did another fake southern dinner with greens (kale and turnip greens) and fake hamburger (I've been cleaning out the freezer!). I also make what I told sweetie was "Slightly spicy roasted vegetables." I cut potatoes, carrots, beets and turnips into small pieces (I cut the beets smallest so they would cook thoroughly). Then I mixed about 1 cup of veggie broth with about 1 tablespoon of Pepper Plant hot sauce and some garlic and onion. I tossed the veggies in this liquid and put the rest in the roasting pan, then roasted them at high heat (475?) for about 40 minutes. I also made hush puppies. I got the recipe out of one of those old church lady cookbooks and halved it so we wouldn't have leftovers. It took 1 cup cornbread mix, 2 Tbs chopped onion, one egg, and enough milk to make a thick batter (I used soy, naturally). Basically, mix well and deep fry (well, I didn't actually DEEP fry, I fried them on either side. Still, they were pretty good.) I guess that's about it for now. I'll try to keep up better in the future, I'm just uncertain about the readership of this blog compared to Count Mockula.