Not To Be Trusted With Knives

#14 – A List of My Go-To Meals

July 25, 2009 by Beth

Well, it looks like I’m on a roll with the food topics!  Here’s a list of my go-to meals – those meals I make all the time and can make pretty much with my eyes closed¹:

• Egg McMaster
• whole wheat pasta with homemade tomato sauce
• vegetarian chili – which is basically just my homemade tomato sauce with kidney beans, Yves veggie ground round, chili powder & hot sauce added.
• Delish Curry Goodness – this is a spinach, tofu, chickpea and curry concoction that my sister’s bf used to woo her.  So she got an awesome boyfriend and I got an awesome dinner recipe!
• homemade pizza with veggies, goat cheese and fresh basil (It’s kind of cheating because I use frozen dough from Stong’s, but it’s more homemade than (a) delivery, (b) frozen pre-made pizza, (c) pre-cooked pizza pie shell.  Not that I don’t make those kinds too, but I like my “homemade” pizza the best.  Tod and I watched a cooking show the other day where they cooked their pizza dough on the BBQ, so now I *totally* want to try that!
• Twitter Recipe.  I call this one “Twitter Recipe” because one day I tweeted “I don’t know what to have for dinner!” and someone tweeted back a recipe.  It think it took 2 tweets and then one clarification tweet and I had the recipe.  In fewer than 420 characters.  Basically, it’s sauteed veggies & tofu, a can of cream of mushroom (or cream of whatever you like) soup, curry paste and a can of pineapple chunks, mixed with cooked rice (or sometimes I do it with rice noodles). It’s really fast and I usually make a big pot so I have plenty of leftovers to bring to work for lunch.
• Hummus.  My friend Kaede taught this one to me: nuke a can of chickpeas for ~7 mins to soften them, then throw them in a blender (I use my Magic Bullet) with tahini, fresh garlic, lemon juice.  I usually add flax oil because it’s so damn good for you (and since you can’t cook flax oil, it’s nice to have a recipe to put it into).  You can also add variety by including things like a roasted red pepper or chili pepper flakes.
• Guacamole.  I’m a fan of simplicity when it comes to my guac.  Avacado, garlic, lemon juice (and chili pepper flakes if I feel like an added kick). Blend.  I like this straight up with nachoes, or inside a veggie taco or wrap with refried beans & veggies.

Can you tell it’s lunchtime?

¹Hmm, maybe it’s all this cooking with my eyes closed that makes me “Not To Be Trusted With Knives.”

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