Alright, so I understand I write lengthy e-mails in an attempt to incite a riot. Like yelling movie in a crowded firehouse.
I realize that some of you may not be up to speed with my humor or take on the world, so this post is for you. A lot of you work all day and come home and have to whip up some grub for the fam. Here’s a quickie accoutrement that should liven up any table.
Potato/Kale/Soysage CasseroleIngredients (use vegan versions):
6-8 medium-sized potatoes (I used russet) about 1 cup of vegetable broth about 1/2 cup of soymilk salt parsley garlic dill, and/or basil to taste, and/or seasonings of your choice about half a bunch of kale (I used black kale, which for some reason I find more appealing), chopped fine 1 package vegan cheese (I used Follow Your Heart Monterey Jack), grated 1 large onion, cut into thin strips 1 package vegan turkey slices (I use Tofurkey Kielbasa) sliced into small rounds, or vegan soysage of your choiceDirections:Boil the potatoes till soft and mash them with the broth, soy milk, and seasonings. (I always mash mine with the peel, but use your own judgment). Steam the kale for about 10 minutes, or until crispy-soft (I did this in a bamboo steamer over the boiling potatoes). Mix the potato mixture with the kale and all but about 1/4 of the cheese. Sautee the onion until soft, and mix in the soysage slices until warmed over. Top the potato mixture with the onion/soysage mixture, and spread the rest of the cheese over the whole thing. Put the whole thing on the top rack of the oven on the highest temperature setting (broil on mine) until the cheese melts. If you are not using vegan cheese that melts well, just broil it for about 5 minutes.serve with a nice salad!filling, and VERY yummy!Serves: about 8Preparation time: about 30 min
Bon Appetit
5 comments:
who is not up to speed with your humor? this one is funny, too.
Linnette just my humble attempt to appeal to the masses. Hoping to encourage additional comments and participation. I was afraid I may have scared some folks so this is my version of a soft lob approach. See I play nice?
Maybe I should have posted a quiche recipe.
nah
And for those with a more sophisticated palate
Frog Leg Sauce Piquant
Ingredients:
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds frog meat (15 to 20 legs) or 8 to 10 carcass
salt cayenne pepper
Directions:
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes.
Stir in the butter and add the onion, celery, green pepper and garlic and sauté' for 5 minutes or until soft.
Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and
simmer over low for 45 minutes.
Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and sauté' until lightly brown about 3 minutes on each side. Add the eggs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice.
I have actually been frog gigging back home in Arkansas. You wait until night and take this long stick with barbs at the end and walk around the water "gigging" poor little frogs.
You don't gig the ones with wooden legs or crutches though. They're already pretty much spent.
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