This Monday’s meals didn’t turn out exactly as planned…
I made this cranberry bread for breakfast. Unfortunately although it looked great on the top the flour didn’t mix in on the bottom and it didn’t cook through so looks like it will be bananas and cantaloupe for breakfast. Which I like, but still.
I’m not sure what happened there, maybe I chose the wrong setting? I’ve never made anything completely inedible in the bread machine before. I was kind of excited to make something with fresh cranberries so I’m pretty bummed about it. Plus I burned the hell out of my hand taking the pan out of the bread maker. It wasn’t the recipe – I ate a piece of the top crust and it would have been incredible. I think I’ll try it again when I get over severely not wanting to be in my kitchen unless it’s to get an adult beverage.
I made enough to pack for lunches all week because otherwise I’ll end up eating just a banana or fast food for lunch.
Earlier this week I made my own version of the Barfly‘s island salsa and it was so good I wanted to eat it with a spoon. Granted the ingredients are all healthy, but that still may have been a bad idea. So as an excuse to eat more of it I decided to morph it into island rice. Score!
- 1 can diced pineapple
- 1/2 a diced red onion
- 1 finely diced habanero
- Fresh chopped cilantro to taste – is ‘lots’ an official cooking amount?
- diced bell pepper (not green, just because it’s cooler with more colors!)
I modified the salsa by using shredded pineapple and 3 chipolte peppers in adobe sauce instead of the habanero just because I had them and it sounded good. Then I cooked a cup of brown rice with 2 cups of water in the rice cooker and threw it all together with a drained can of black beans. Turned out kind of awesome if I do say so myself.
The first salsa with chunks of pineapple looks nicer as a dip but they were both really good. Here’s the end result of the island rice:
I’m going to go totally easy and just make a big green salad with a vinegar and oil dressing for dinner. This is because of the stupid carrot fries.
So. I decided I’d be all cool and make carrot fries too, as a healthy vegan snack. Why? Because I have still not learned to quit when I am ahead. Here’s the recipe, they were great.
Cut about 2 pounds of carrots into fry shapes – I made mine on the thin side and about 2 inches long.
Toss them with 2 teaspoons of oil and 2 teaspoons of salt
I put the first half on one cookie pan and then added a tsp of chili powder, a tsp of onion powder, and a sprinkle of cumin on the second half and baked both pans at 400 for a little over 20 minutes, then put them under the broiler for a few minutes to crisp up a bit.
They were so good we ate them all Sunday and so they didn’t end up being part of meatless Monday at all. But this little trip into cooking taught me many valuable lessons, so I thought I’d share them with you.
- The drawer under the oven is NOT a broiler, it’s for storage
- The garbage disposal is really easy to take out, but Google it first because the screws that look like they’re holding it in are not holding it in at all
- All of the pipes under a kitchen sink come apart and go together pretty easily, and you don’t even need putty
- Do not run your dishwasher and then walk away when your sink is clogged up
- Do NOT peel 2 pounds of carrots into the sink, even if you have a garbage disposal, even if you’d swear you’d done it before with no ill effects
Ya. That’s how I spent my Sunday afternoon, how about you? Sometimes I think it’s a miracle I haven’t yet starved to death or totally broke my entire house yet…