Archive for February 7, 2011
So while I did watch the Super Bowl yesterday with the fiance I can’t say we did it in a uh traditional sort of way. Football, veggies, wine… who says you need beer and wings to enjoy the game anyway? I made a simple balsamic dip for the veggies in my vita-mix that was a-maze (if I do say so myself), and served some hummus and olives alongside everything.
Basic Balsamic Dip
- 4 cloves roasted garlic
- approx 1/3 c. balsamic vinegar (I kinda didn’t measure)
- approx 1/4 c. olive oil (or as much as desired)
- 1 tsp dijon mustard
- 1/2 tsp Herbs de Provance
- 1 wedge lemon; squeezed
- 1 tsp agave nectar
- salt & pepper to taste
Just give it all a whirl in the vita-mix and adjust the seasonings as you see fit!
I also made some roasted cauliflower nuggets baked at 425 for about 20 minutes thanks to the inspiration of Ms. CCK – sprinkled with a little Spike seasoning and dipped in BBQ sauce that was out of this world. I just love Spike seasoning…
Then I helped the fiance make his very own homemade chicken nuggets that rival the elusive McD’s McNuggets. For serious people. I didn’t partake as I choose not to eat meat, but this was a recipe I had made up a few years ago and since I don’t feel it’s fair to impose my beliefs on others, I had no problem explaining the recipe to him so that he could enjoy. Don’t crucify me for this… I choose not to buy or eat it, but he eats chicken, so I wasn’t going so sit with my arms folded not giving him a recipe just for that fact. Recipe below…
Cat McNuggets (serves 2-4 as an appetizer)
- 2 boneless chicken breasts, cut into large chunks
- 1/8 tsp garlic powder
- 1/4 tsp minced, dried onion
- 1/8 tsp died oregano
- 1 c. panko (plus more as needed)
- olive oil for frying
- salt & pepper to taste
- In a bowl mix the chicken, garlic, onion, oregano, salt and pepper to distribute all the seasonings.
- Throw the chicken mixture into a food processor and pulse until it begins to form into a ball. There should still be small chunks visible, you don’t want it to become a paste.
- Using about a tablespoon of the chicken mixture, roll into balls and then press into oval shaped nuggets no more than 1/2″ thick.
- Drop the nuggets into the panko one by one, coating completely.
- Heat a pan with a thin layer of olive oil and fry until golden on each side and then remove and drain on a paper towel. You could also bake these to make them a little healthier if you choose.
- Let cool so you don’t burn your finger and enjoy!
Although I don’t eat this, I wanted to include the recipe because I think it’s important to save recipes and since I know the fiance will make these again in the future, I wanted to put it down in writing for him. The proud chef w/his creation (he ate all of them!):
Serious Question: If you are a vegan/vegetarian, are there any foods you still miss? I ask this, because while I choose not to eat meat/dairy/eggs, occasionally I miss the ease of being able to order anything off a menu in a restaurant and get frustrated because while I love the food that I eat, sometimes it just feels difficult. Also, I am very allergic to dairy, so part of me is annoyed that even though I am happy not to eat it for ethical reasons, I know that even if I wanted to I just plain can’t. Sorry – enough ranting for now! Have a good night all! 🙂