Whatcha Makin'??
- Thread starter MadamSarcastra
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OK, the potatoes are doin' their thing for an hour. Wish I had more than one working burner. 
Moved the roasted garlic gravy stock to warm burner... I'm gonna make the dip in the food processor since none of that requires cooking. Already drained the artichokes, pulled the baby spinach, cream cheese, & Go Veggie mozz.-shreds from fridge, and refilled my extra large nooch container (the one with the scoop).... then I'll rinse the FP & put the stock in to blend up all the roasted garlic, then return that to the pan to whisk & thicken.
Let's do this sh*t.
Moved the roasted garlic gravy stock to warm burner... I'm gonna make the dip in the food processor since none of that requires cooking. Already drained the artichokes, pulled the baby spinach, cream cheese, & Go Veggie mozz.-shreds from fridge, and refilled my extra large nooch container (the one with the scoop).... then I'll rinse the FP & put the stock in to blend up all the roasted garlic, then return that to the pan to whisk & thicken.Let's do this sh*t.
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Made the dip.... 2 cans drained & rinsed artichoke hearts, 4 cloves fresh garlic, lots o' baby spinach, a couple big dollops Greek whipped cream cheese, almost a whole bag of Go Veggie mozzarella shreds, a few drizzles of evoo, some Mrs. Dash, black pepper & oregano, and a hell of a lot of nooch.
Blended it pretty smooth so it looks akin to guacamole. LOL
I don't care, it tastes amazing!! 
Cheesy-chokey-noochie!
I figure I'll check how the taters are doin' in about 10 minutes... after mashing them up with all sorts of nummy goodness, I'm done for today. That leaves the dip cup appetizers & the green bean casserole for tomorrow... and I think I can bake those at the same time while I make the gravy on the stove.
Blended it pretty smooth so it looks akin to guacamole. LOL
I don't care, it tastes amazing!! Cheesy-chokey-noochie!I figure I'll check how the taters are doin' in about 10 minutes... after mashing them up with all sorts of nummy goodness, I'm done for today. That leaves the dip cup appetizers & the green bean casserole for tomorrow... and I think I can bake those at the same time while I make the gravy on the stove.
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Aaaaand now the potatoes (and the garlic that boiled with them) are mashed. Added a tiny splash each of organic milk & organic low-salt veggie broth, a spoonful of Olivio, a couple dollops of Greek whipped cream cheese, garlic powder, Mrs. Dash, nooch, dill weed, and snipped fresh chives....
This sh*t smells INSAAAANELY good!!!!
This sh*t smells INSAAAANELY good!!!!
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That I am not.... I cook a lot, I guess, for a single person who doesn't visit restaurants.... I've still got far too much to make tomorrow. One dish in the microwave (forgot about the extra taters), one dish on the stove (gravy), and two dishes in the oven (casserole & dip cups)... gettin' up kinda early. Thankfully, I'm just gonna crash at Jer's tomorrow night... that way I can get everything done, get a bunch of beer, haul all the food there, eat way too much, drink way too much, and not worry about getting home. LMAOMadam S...you are a cooking machine!
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For din-din tonight: I've got water on for angel hair... no sauce made... but I know I'll have more than enough spinach-artichoke dip to make the finger food tomorrow, so, yeah... it's gonna be creamy spinach-artichoke angel hair pasta with diced tomatoes this evening.
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I used puff pastry for the first time last night! It was impulse buy 'cause of sale and I realized I didn't even check ingredients. I just did, and vegan, but yeah, hydrogelized oils (not worth spell check...) HFCS,- Pepperidge Farms. I sauteed mushrooms, onion, thawed chopped spinach, Just Mayo, nooch, garlic powder (cause I didn't think of fresh in time) and rolled up.
Very good, but I'll have to compare with the crescent rolls for ingredients.
Very good, but I'll have to compare with the crescent rolls for ingredients.
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Ha-ha, I'm doing almost the same thing today! It's also my first time using pastry/crescent dough from a tube. LMAO
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Alrighty! Got my large Pyrex measuring cup with the four remaining washed potatoes in the microwave (awaiting ignition), pan with gravy stock ready to get poured into the food processor to blend and then get heated & thickened, got my muffin tin out ready to be filled with dip-stuffed crescent dough, and a (hopefully large enough) casserole dish ready for the rinsed & drained green beans and the cream of mushroom soup, etc... French fried onions will go on toward the end of baking. But, luckily, both the muffin tin AND the casserole dish can bake together at 350° for about 20 minutes before I need to check on anything....
**sigh** I can do this! Let's get it on, b*tches!
**sigh** I can do this! Let's get it on, b*tches!
Never had crescent rollsHa-ha, I'm doing almost the same thing today! It's also my first time using pastry/crescent dough from a tube. LMAO
. I grew up craving those, and when my kids were little they still were the things of special mornings! Some would have cinnamon and sugar, some a bit of cream cheese, at Xmas one got green sugar crystals, the other would have blue and mine red. I did just look up their ingredients as I haven't had them in a longgg time. Not healthy by any means.
I'm going to make a walnut roll!
When I looked at my house, which was for sale by owner, the small kitchen was the only thing that held me back. The woman told me the story of her husbands aunt (that last lived here) making 'potica' at Xmas in the kitchen- I think 3 times! It really resonated with me because my grandmother always made it at Xmas-- along with poppy seed rolls and apple strudel.
When I looked at my house, which was for sale by owner, the small kitchen was the only thing that held me back. The woman told me the story of her husbands aunt (that last lived here) making 'potica' at Xmas in the kitchen- I think 3 times! It really resonated with me because my grandmother always made it at Xmas-- along with poppy seed rolls and apple strudel.
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No. No, they're not. LOLNever had crescent rolls
I did just look up their ingredients as I haven't had them in a longgg time. Not healthy by any means.
I walked into the kitchen and thought, "Oooooh.... something smells like artificial butter flavor!!"
LMAO
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Well the walnut roll got eggs. I don't let meat in the house, but my one son is an omnivore and he eats eggs- just not often. That carton has been in the fridge - a while. So, the recipe called for an egg divided and that was so very very gross! My thought process was it wouldn't matter if the eggs got used or thrown out so I may as well use them. But then I did the dough in the food processor instead of mixing the flour by hand so I hope I didn't make it tough. Serve me right I guess.
No more eggs in the house!
The last time I made nut roll I'm sure I made it vegan, I don't even remember using flax goop
No more eggs in the house!
The last time I made nut roll I'm sure I made it vegan, I don't even remember using flax goop
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Getting my produce washed, prepped, & chopped for more of my beloved sauteed veggie sandwiches. 
I don't have red bell pepper (they looked like sh*t yesterday)... I was thinking maybe I could pick up a jar of the roasted en route to Jer's later & add it when I get back home. I dunno, I haven't decided yet. And while the two cans of artichoke hearts were bought to make more spinach-artichoke dip some time in the future, I think one can will be goin' in for sammiches.
So, while I may not have my red pepper in the mix, I WILL have artichokes... and that's NEVER a bad thing.
Ughhh... I've really got to do laundry, too. LOL
I don't have red bell pepper (they looked like sh*t yesterday)... I was thinking maybe I could pick up a jar of the roasted en route to Jer's later & add it when I get back home. I dunno, I haven't decided yet. And while the two cans of artichoke hearts were bought to make more spinach-artichoke dip some time in the future, I think one can will be goin' in for sammiches.
So, while I may not have my red pepper in the mix, I WILL have artichokes... and that's NEVER a bad thing.
Ughhh... I've really got to do laundry, too. LOL
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Well, I'm "fixing" my sauteed veggie mixture. Not that there was anything wrong with it, I just didn't have red bell pepper yesterday so I added drained artichoke hearts. The sandwich was still quite tasty... just seem as if there was something off, something missing. And now I have two giant red peppers! Gonna chop & saute one right now and add it to the mix.
(munches a hunk o' pepper) OMG, so good....
I should add whatever's left of the baby spinach from my older container... it's only got another day or two... plus I just got more. Oh, and I need to dice up a Roma tomato. I'm just gonna make & wrap a sandwich to take to Jer's tonight... I'm staying over but wanna travel light.
(munches a hunk o' pepper) OMG, so good....
I should add whatever's left of the baby spinach from my older container... it's only got another day or two... plus I just got more. Oh, and I need to dice up a Roma tomato. I'm just gonna make & wrap a sandwich to take to Jer's tonight... I'm staying over but wanna travel light.
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I just ran out. I had enough beans to make another batch, but no wheat gluten. I go through a ton of it.
Let me know how they come out!
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