Eaten Up

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I’m skipping a couple days…brb….

Long Spaghetti and Wild Garlic

Enough Snacky Things Make a Meal

A dip made from grating together polenta and mozzarella in a pan. Topping that with mashed black bean (3/4 of a can with cumin added to taste), salsa, more grated cheese and cilantro. Bake at 350 degrees until heated through. Serve with corn chips, (no fat) sour cream and more salsa.

Finish off with ants on […]

Nutty Veggie Burger

Some whole wheat buns get topped with broiled cheese, super fu (sesame sunflower and peanut patty), horseradish, mustard, roasted red pepper, onion, tomato and capers.

Argentinean Soup

The recipe is from Mark Bittman’s How to Cook Everything. He notes it’s frequently spiked with spicy sausage. Due to the pallid potatoes, bland kale and faded marjoram I had, I could see it needs something extra. For leftovers, a non-dairy cream might help.
1 large potato chopped
1 garlic clove
2 cups veggie stock
Cook until tender then […]

Poffertjes

Poffertjes are these teeny Dutch pancakes. They can come from a mix or recipe.

They are cooked in this pan which looks rather like what you would set out devil’s eggs on. It’s called an aebleskiver pan. The best are cast iron the lady at the kiosk said, for durability and even heat. […]

Cheesecake

I don’t live by sweets alone but it was the prettiest food from the weekend — a Mexican restaurant’s corn cheesecake at the Tulip festival.