It is just a mess of things

Shredded Cheese Salad Topping

The Story:    I was out inventing again and decided to process my typical salad recipe. To my dismay the salad tasted awful almost metalic. Not wanting to waste and not knowing what to do, I dished into a container and put it the refrigerator. After a day or two, I thought why not just add my amazing cheese sauce, bake a potato, and throw in some sauteed mushrooms. I did and wow! I was amazed how delicious the dish turned out.  

Yeilds 1 1/2 cup 

Materials

1/2 portion of a Kimball's Typical Salad
Double batch of that amazing cheese sauce
1/2 cup sliced mushrooms

Tools

Food processor

Mixing bowls

Mix spoons

Instructions 

1. Put salad into food processor, blend until all is evenly blended
2. Combine ingredients and mix until well mixed
3. Sautee the Mushrooms the way you like and add into the mix
4. Serve on top of warm baked potato or romaine lettuce or a slice of bread and possibly chips 

FYI The story retold my first attempt, but recently I just tried again and proved successful. 

Could also add diced tomatoes, olives, onions or whatever your heart desires

A little of this and a little of that

Simplified Tortillas 

Materials

1/2 cup Flour of choice

1/4 cup + 2 tbsp. Water 

Tools 

measuring cups and spoons

small mixing dish

Cast Iron Frying Pan

Metal Turner Spatula

mixing spoon

Instruction

1. Dump your flour first.
2. Add your 1/4 cup water and mix. 
3. Add more water by the tablespoons until the flour water mixture becomes either thick or runny. 
4. Heat your cast iron pan at medium heat, add a little oil to grease the pan
5. Pour  and spread the batter into as thin as you possibly can. 
6. Let it cook until the whole tortilla changes color. Once it completely changes color, wait for about a minute or two because the tortilla would be ready to flip. Test with metal turner spatula by poking and prodding the edges
7. Flip and let cook for a minute or two or five until other side is lightly browned.
8. Place on cooling rack

FYI: If you have a runny batter, the tortillas will be soft and pliable, a thick batter with provide a stiffer tortilla 

Eat with what ever dipping sauces or stuffings 

Here are some ideas

With Roasted Red Pepper Hummus

With your favorite Salad Mix

Shredded Carrots, Cheese Sauce, and Hummus

Let's have Lent

Lentil Rice Soup

2 cups

Materials

½ green lentils

½ cup of short grain brown rice

4 cups water

Spices to taste

½ cube of vegetable broth

Tools

Stainless steel saucepot

Wooden spoon

Measuring Cups

Measuring spoons

Instructions

1                   Boil the rice and lentils for about five minutes.

2                   Bring the heat down to a simmer and add your spices and vegetable broth into the soup.

3                   Simmer for the next three hours or until the brown rice is soft

          Serve warm

You may also can serve this over  polenta, baked potatoes, or rice. Who knows?

You can soak the lentils and rice over night to create a shorter cooking time.  

Sorry there is no picture for this dish. I consumed it all up before I remember to take a picture. 

I liked it the second time than the first...

Polenta Base (from Forks Over Knives Cookbook)

Yields up to 5 cups

Materials

5 cups water

1 ½ cup polenta or coarse corn meal

¾ tsp. salt or to taste

Tools

Stainless steel pot

Measuring cups and spoons

Spatula

Glass pan or stainless steel

Instructions

1       Bring the water to a boil. Add your corn meal stir as you do until the mixture thickens or becomes creamy.

2       Add salt and your seasonings  

3       pour the polenta into a pan and let it sit in the refrigerator up to one hour

I dreaded eating polenta out in Uruguay (2006-08). But I held my breath and decided to try this recipe to see my taste buds really have changed. Amazingly they have and I have enjoyed this recipe.

Polenta Base with Shredded Carrots

Salad Anyone?

Kimball's Typical Salad

Serves 2 or as a side dish

Materials

3 leaves of red or green kale

3 large leafy lettuce leaves

2 medium size carrots

1 inch slice of cabbage

1 broccoli stalk with flowerets

½- ¾ cup cauliflower flowerets with stems

up to a 1/3 cup olive oil or coconut oil

Your favorite spices

Tools

Large Glass or stainless steel mixing bowl

Large cutting knife

Cutting board

Wooden Spoons for mixing

Instructions

1                   Cut your veggies into small pieces or large pieces

2                   Add your seasonings according to likes, taste, and pleasure. I typically use Garlic powder, cayenne, onion powder, and cumin but you don’t have to

3                   Add olive oil and mix until everything is well coated to your personal like. I also some other items such as Flax seed emulsifier, stone ground mustard, or liquid amino so I would not have to use so much olive oil. 

You can also do:

Full Kitchen Salad: just add all the spices or veggies that you dare to add into your bowl of salad, go wild!

Leprechaun's Green Salad: Just leave out all the colorful veggies and spices for a St. Paddy's day salad

Leprechaun's Special

Some Basik Stuff

Basic Veggie Soup

Serves 2

Materials

2 cups water

1 cube of low sodium veggie broth

1 medium sized carrot coined

1 cup cabbage finely chopped

2 small potatoes pre boiled

1/3 cup chopped cauliflower flowerets

½ tsp. garlic powder

Spices (optional)

Tools

Good cutting knife

Medium saucepot

Measuring cups and spoons

Instructions

1       Put your water and broth in a saucepot.

2       Bring it to a boil

3       Add the remaining vegetables and garlic powder

4       Cook until the veggies are tender add your favorite spices  

Serve warm and enjoy