Hangover Breakfast Hash

After a late night of celebrating with my now former coworkers, I awoke craving something fried. My fridge was looking a little empty, but I had just enough ingredients to make this delicious and nutrient-rich breakfast hash, which I served alongside oven-roasted potatoes and black coffee. Can you ever really go wrong with potatoes?

Ingredients

1 medium onion, diced

2 small sweet potatoes or 1 normal sized, peeled and diced small

1 block of frozen medium firm tofu, thawed, squeezed out and drained, then shredded

2 or 3 big curly kale leaves, stemmed and roughly chopped

roughly 2 Tbs barbecue sauce

salt and pepper to taste

a little oil or cooking spray, optional if you use a good nonstick pan

  1. Heat up your pan with oil, if using, on medium-high, then add the onion. Cook for a few minutes, stirring occasionally, until it starts to brown.
  2. Add your sweet potato chunks and let them brown with the onion.
  3. When your sweet potatoes and onion are a little brown and starting to soften, add the shredded tofu and give it a good stir. The tofu will start to brown as the water evaporates. Add salt and pepper.
  4. When the sweet potatoes are soft enough and the tofu is brown, add your kale. Then put a lid on it and let the kale wilt for a couple minutes before uncovering and giving a good stir. Cover again and let the kale cook almost to your desired tenderness.
  5. When your kale is almost where you want it, throw in the barbecue sauce and mix thoroughly. Cook until the flavors have blended a little and the kale is sufficiently wilted for your taste. Adjust salt and pepper, or add more sauce if you prefer. I really think it’s at its best with just a little bit though.

There you have it. Serve with whole grain toast or more potatoes like I did! This would also be great for dinner with side of rice or another cooked grain.

A Day in the Life, Part 2

I typically start my day with a light, nutritious breakfast. When I worked in the afternoon and evening, I would cook first thing in the morning and have a big hearty breakfast and start prepping ingredients for cooking lunch. Now that I work a more standard 9-5 day, I don’t have time in the morning to do that any cooking. But I make my coffee and blend up a green smoothie. It’s easy to prep while the coffee brews and I feed the bunny, and easy to sip while I do my makeup and get dressed. I’ve tried having oatmeal or a sandwich instead, but it’s too messy while I’m rushing around and too heavy in my gut for the two mile walk to work. This week’s smoothies have been more purple than green – steamed beets, banana, blueberries or cherries, flax seeds, and almond milk.

For lunch, I do my best to cook something on the weekend to pack up for at least the first part of the week. Later in the week I will pack up other dinner leftovers. Worst case scenario, I take dry oatmeal with raisins or other fruit and nuts, or sometimes a savory version with peas and greens. This week we’re going out of town on Thursday, so I only need three meals, and I also need to use up some stuff in the fridge. I made tofu scramble with peppers, mushrooms, and peas for Sunday morning breakfast, then packed up the leftovers with some millet. There wasn’t a ton of scramble left, so I stretched it  out with extra peas and a tablespoon of sunflower seeds for each serving. I also packed up a side of raw broccoli and hummus. I have celery and cucumbers to take on the other two days.

Three little bowls: pre-millet, but post-sriracha.

Three little bowls: pre-millet, but post-sriracha.

My dinners can be a little scattered. My manfriend usually gets home much later than I do, so we don’t always have dinner together. That’s just one more reason I try to cram a lot of nutritious food into the first part of the day! After walking home in the heat, I want a snack right when I walk in the door. Depending on my mood, I might have a bowl of popcorn, some chips and salsa, or even just fruit. If I’m really hungry, I eat some leftovers or a bowl of oatmeal. I’ll cook something light later on if we’re hungry, although I do make it a point to cook a proper dinner for two at least once a week.

Today I picked up some whole-wheat pasta and cans of beans at the store on my way home. It’s going to be in the 90’s this week, so I don’t want to have to cook beans from scratch! I have an easy formula for weeknight dinners: whole grain + bean + vegetables. Tonight I went with whole-wheat elbow macaroni, chickpeas, tomatoes, and broccoli. Here’s a “recipe” for tonight’s dinner (I’m using that term loosely, since actual recipes usually include measurements and stuff.)

Pasta With Raw Tomatoes and Broccoli

Ingredients:

Whole grain pasta of your choice (maybe half a pound?)

1 can chickpeas, drained

Small head broccoli, chopped

3 or more cloves garlic, minced

Tomatoes (I used small yellow plum tomatoes and a big red beefsteak), diced

  1. Combine the garlic and tomatoes in a bowl with some salt and pepper. Let them sit while you prep everything else.
  2. Cook the pasta according to package directions. During the last 2-3 minutes of cooking, add the broccoli. When it’s done cooking, ladle off some pasta water and add it to the tomato-garlic mixture (this warms the tomatoes and makes it easier to toss). Drain the pasta.

    Sometimes there is pasta in the pasta water.

    Sometimes there is pasta in the pasta water.

  3. Toss the chickpeas, pasta and broccoli, and the tomatoes in a big bowl. Season with salt and pepper to taste. Add some fresh basil or parsley if you have it! (I didn’t.) Gobble it up!
Not gonna lie: I ate a lot of this.

Not gonna lie: I ate a lot of this.

I followed dinner with a tiny bit of dark chocolate. And that’s my day, folks! I recorded a good one for you, just to be clear. There are plenty that involve eating chips on my way home from work because my job is depressing sometimes, and others that feature wine and take-out Thai food, but I always strive for one like this. Aside from my after-work tortilla chips and salsa, it was pretty low on processed foods, including cooking oil. I’m always amazed at how many calories oil adds to a dish! Every time I cut it out, I drop a few pounds. If you want to learn more about why oil is not great for you, check out Forks Over Knives. The film is eye-opening and they have some super recipes on the website. Anyway, my point as always is that with a little planning, a healthy diet isn’t that hard.

To your health!

Easy Peasy Pilaf

Spring is a funny time of year in Pittsburgh. It’s either blazing hot and humid or cold and drizzly, and it’s nearly impossible to predict when the weather will change. So some days are worthy of light salads and avocado toast and bowls of strawberries, and other days I end up curled up under blankets with a bowl of soup bubbling on the stove and something toasty in the oven.

I know I haven’t posted in a while; my attention has been on crafty projects rather than writing, including a rag rug I started more than a year ago, as well as making progress on an embroidered tablecloth I started when I was 10 or 12 or something. I figure I’ll finish that by the time my grandkids are in college (optimism!)

I have been doing my usual experimenting in the kitchen, of course with my usual mixed results. Over the winter my manfriend and I discovered The Great British Baking Show on PBS and were immediately hooked. This inspired some wonderful, tasty, cold-weather experiments, including a savory pie that leaked, but was delicious and somehow free of the dreaded soggy bottom:

Pie! Tender pastry filled with layers of carrot, peas, and something tomato-based that hemorrhaged out the side.

Pie! Tender pastry filled with layers of carrot, peas, and something tomato-based that hemorrhaged out the side.

I also made Irish soda bread that was dense and leaden but had a pleasantly crunchy crust, and more recently I attempted pizza in spite of my fear of yeast doughs. It was shockingly easy and turned out great. If you want my recipe, go to Aldi and buy some instant yeast. That’s what I used, the yeast package recipe and jarred sauce.

Pre-oven: mushroom and walnut whole-wheat pizza

Pre-oven: mushroom and walnut whole-wheat pizza

Baked, sprinkled with lots of fresh basil.

Baked, sprinkled with lots of fresh basil.

And finally last weekend I made crepes filled with fresh strawberries, mango, and banana, drizzled with homemade vegan chocolate ganache, which were a lot of work, but positively scrummy, as Mary Berry would say. We inhaled the crepes before I could photograph them. They weren’t pretty anyway.

All of those recipes are still works in progress and decidedly too wintery for June (except the crepes), so allow me to share today’s one-pot healthy cheap-tastic meal that required few ingredients and minimal time at the stove. I’ve got it all packed up for this week’s lunches at work. I might add a side of baby carrots and broccoli to round it out, but more likely I will pack them and not have time to eat them till after work anyway.

Easy Peasy Pilaf

Ingredients:

1c millet (or quinoa, or bulgur, or that 10 minute barley or spelt from TJ’s, or probably steel cut oats would work (if you try that, let me know))

Onion, chopped

Mushrooms, 8-16 oz, sliced (I think I used 1.5 8oz boxes but can’t be sure)

2-2.5c vegetable stock (or water + seasonings)

1c peas (edamame or lima beans would be good too)

3T sesame seeds

1T apple cider or rice vinegar

drizzle of sesame oil

green onions for garnish

1. Start by sauteeing your onion in a saucepan with a little cooking spray or small amount of oil for a few minutes, then add the millet (or other grain) and stir. Let the grain toast, stirring often, for about 5 minutes.

2. Add mushrooms and stir some more. If the grain is starting to get too brown add your stock now. If not, continue to cook the mushroom-millet mixture for a couple minutes, then add the stock.

3. Cover and simmer for about 20 minutes until most of the liquid is absorbed. Then stir in the peas, turn off the flame, cover again, and let it stand for at least 5 minutes to cook the peas finish absorbing liquid. You don’t want to overcook them; no one likes mushy peas! If you’re using edamame, you’ll need to add them sooner as they take more time to cook.

4. When your peas are warm and the last of the liquid has been absorbed, stir in the sesame seeds, sesame oil, vinegar, and green onions.

Ready for tomorrow in Tupperware!

Ready for tomorrow in Tupperware!

In other news, you know why green onions are great? They’re yummy and cheap to begin with, keep a long time, are fast and easy to use, and you don’t have to buy them very often because if you put them in a glass of water on your windowsill THEY WILL REGROW!!! Check out my stylish scallion set-up:

I "upcycled" that salsa jar because I am hip and eco-conscious.

I “upcycled” that salsa jar because I am hip and eco-conscious.

In other news, I’ve been doing the Happy Herbivore Yogivore Challenge, which is basically just getting yourself on the mat for a few minutes a day for 21 days. It’s helping a lot with the stiff neck I get from embroidering for hours at a time (I’m determined to finish that tablecloth someday). Plus it’s a not-very-intimidating way for me to get back in shape a little. My desk job doesn’t cut it in that respect; not like chasing children did! Anyway, since you read this far, I’m going to reward you with a picture of my bunny bothering me while I do yoga.

Annabelle thinks yoga time is petting time.

Annabelle thinks yoga time is petting time.

Savory Oatmeal

Need to mix up your breakfast routine? I certainly did. I’ve been eating the same breakfast almost every day since….I don’t know, 8th grade? Oatmeal, raisins, cinnamon, a few nuts. As an adult, I started adding a tablespoon of ground flax or chia seeds and occasionally changing up the fruit or spices, but overall, it’s been the same meal for about 15 years.

I’m over it.

I’ve been toying with this unorthodox dish for a while now and I’ve finally decided to share it with the world. It may sound a little strange, but embrace it! Breakfast needs a new flavor.

Savory Oatmeal for One

Ingredients:

1/2 cup rolled oats

1/2 cup frozen shelled edamame (or other small beans or peas)

1 small sweet apple, diced

1 or 2 scallions, sliced about 1/4 inch

1 cup water, divided

1 Tblsp ground flax seeds

1 tsp or more of your favorite miso, or a tsp of soy sauce

1.  Put the apple and edamame or peas in a large microwaveable bowl with about 1/2 cup of water.  Microwave on high for 3 minutes.

2.  Add the oats and other 1/2 cup of water.  Stir, and microwave on high for 2 more minutes.

3.  Remove from the microwave and stir in miso or soy sauce, flax, and scallions.  Stir until miso is dissolved and oatmeal has started to thicken up.  Add more miso or soy sauce, or even salt and pepper, too taste.

If you are someone who eats eggs, may I recommend a sunny side up egg on top?  The gooey yolk is shockingly good all mixed up in the oats.

Other tasty additions include kim chee, sauerkraut, salsa, leftover cooked greens, and leftover caramelized onions.  If you have leftover caramelized onions, please let me know because I want to know what kind of person doesn’t eat them all at once.

2 Meals, 1 Pan

In the interest of using up some leftovers today, I happily created both my lunch to eat at home and dinner to carry to work. In the fridge I found some already chopped onions and peppers as well a box of sliced button mushrooms that needed to be used up before they turned slimy. Additionally, I had a ton of leftover couscous and some lentil soup that I was getting tired of eating. So into the skillet it goes!

Saute until lightly browned and the mushrooms release their juices:
1 small onion, sliced
1/2 box of sliced mushrooms
about 3/4 cup of sliced bell peppers

Add:
2 ladles full of lentil soup, draining off as much of the broth as possible
Heat through.

For lunch at home, I served it over some of that couscous with half of a diced avocado (they were on sale this week for $.49!) and a generous scoop of salsa. An apple for dessert and I’m all set!

For dinner at work, I mixed it with the rest of the avocado and used it with a dollop of garlic hummus to top a microwaved sweet potato.

Yummmm… who says healthy eating is hard?

Simple Skillet Suppers

If last winter was the winter of soup, this is the winter of the skillet.  All my meals lately seem to consist of whatever vegetables I have lying around tossed in a skillet and lightly seasoned.  Some of these meals turn out better than others for sure, but what I am really liking about them is how quickly they come together.  No need to simmer for hours at a time, hovering around near the kitchen lest it scorch or boil over.  Takes about 25 minutes if you chop as you go like I do (a good chef wouldn’t recommend that, but I’m not a chef, so there!)  Here’s one that was particularly delicious.

Southwest Skillet

Ingredients:

2 medium red or other potato (not russets, they fall apart), scrubbed and diced

1 onion, diced

8 oz package mushrooms, sliced

1 large green bell pepper, diced

1 can pinto beans, rinsed and drained

1/4-1/2 cup your favorite salsa

salt and pepper to taste

1.  In a large non-stick skillet over medium-high flame, heat enough water to cover the bottom.  Add the onions and potatoes, cover and cook about 5 minutes.

2.  Add the mushrooms and cook uncovered for 5 minutes.

3.  Add the pepper, cover and cook 5 more minutes, adding a little more water if it’s starting to stick.

4.  Finally, add the beans and salsa, give it a good stir and heat through.  Depending on how big you chopped your potatoes, you may need a little more time with the lid on to get them cooked through.

What I liked most about this meal was its versatility.  It made an excellent reheat-able dinner at work, for one thing.  My boyfriend topped it with cheese and wrapped it in a tortilla, and I think he also added some kolbassy when I wasn’t home to wrinkle my nose at it.  I ate the last of it for breakfast today, topped with a fried egg.

Also, the variations are endless!  I’m seeing another version with sweet potatoes, red pepper, and black beans, finished with a squeeze of orange juice and maybe a handful of baby spinach. Yum.  Last week I made one with potatoes, leftover roasted squash, an apple, and some cabbage, finished with lemon juice.  Trust me, that one was much better than it sounds 😉

Tips for Being Broke Between Holidays

By now you’ve eaten your Thanksgiving leftovers and you’re plotting what to make for Christmas and New Year’s parties and if you’re me, a birthday party and a late-January Tupperware party.  And if you’re anything like me, you’re also shopping for gifts and feeling overwhelmed at the cost of everything and trying very hard not to forget to eat in the weeks between holidays.  And wondering why holiday foods must always include nuts when nuts are so expensive?  And booze is expensive, and fresh fruits are expensive, and oops I ate oatmeal for two meals today and coffee for the third, and what am I going to serve when I have guests from New York, and will they want to eat out, and how many days do I need to take off work for this, and dammit I forgot about that check and overdrew and WHY IS MY KITCHEN SO DIRTY???

You can see I am giving myself an ulcer and should probably lay off the coffee.  However, in a moment of (coffee-induced) clarity at work yesterday, I started making lists during my downtime.  I mentally inventoried what I have in my pantry, added a few cheap things from the local grocery store, and planned my meals for the week.  Here’s what I’ve got, then I’ll show you what I came up with:

Pantry:

red lentils, black beans, kidney beans, white beans

one can butter beans, three cans tomato paste

whole grain penne and couscous

wheat berries and wild rice

oatmeal

dried fruits (prunes, raisins, apricots)

pepitas, sunflower seeds, sesame seeds, chia seeds, tahini

nutritional yeast

flour, sugar, etc

Fridge/Freezer:

leftover baked sweet potato

few slices Ezekial Bread

half bag frozen spinach

half bag frozen corn

leftover tropical fruit from Mom’s Tupperware party

extra firm tofu

couple carrots

3 pierogies

onions, garlic, ginger

That’s what I’ve got, and since I can’t currently afford a big Trader Joe’s run to replace the thousand things I’m out of (brown rice, nuts, peanut butter, frozen everything, etc), I need to make it last until I do a big pre-party shop.  So I made a little list and hit up the local grocery (the one with the non-rotten produce) for a few extras.  I got beets, 4 broccoli crowns, almond milk, 2 grapefruits, and bananas all for under $15.  I should have gotten more onions too, but I can go back for just that when I run out.  I figure I can make red lentil soup with the leftover sweet potato, cook all the beets at once to add to my smoothies with the leftover fruits, and roast some of the broccoli and use the rest in a stir-fry with the tofu and carrots, as well as having steamed spinach with garlic.  One meal a day is oatmeal (lately this is my dinner at work) with raisins and seeds.  The tomato paste can be turned into simple pasta sauce.  I can easily make a black bean and corn chili as well.  Of course, I also have plenty of baking ingredients too, in case I want to make a quick soda bread or muffins.  Plus pierogies when I need a dose of quick comfort food!

See, when life gives you lemons, you just have to zest them into some muffins and use the juice to flavor kombucha.  I was feeling very impoverished this past week, but with some careful planning I can still have delicious healthful meals.  I’ll also be able to save a little now so I can splurge later in the month.  I’m thinking hard about how to keep my birthday party low-cost.  Right now, that might mean a potluck with me making just light finger foods: hummus and crudite, stuffed mushrooms, chips and salsa.  I’m having dreams of mulled wine and cider, but we’ll see what happens.

In other news, I am having a Tupperware party in January which will be my debut as a Tupperware consultant!  I’ve been needing a second job for a while, and this seems to fit the bill.  Flexible hours, much of the sales being done online, party planning, food demos, and wholesale products.  I’ll post details about the business when I know more so that you my beloved readers can be some of my first customers!

In other news:  Please let me know what you want to see here!  I’ve been feeling uninspired for months now, which I have realized is because my kitchen is usually dirty.  That’s the disadvantage of living with lots of people.  Anyway, I’m staying away from posting about complicated celebration foods too much; there are a million other wonderful blogs for that.  I lean towards focusing on things that are easy and cheap to make during this awkward December holiday limbo.  Was there anything I mentioned above that caught your eye?  

PS  – I’m now on Twitter!  @thepennyparsnip  I don’t have it all figured out just yet, but I will!

My Big Fat Vegan Breakfast

This isn’t a recipe.  It’s more like, “what I ate this morning,” and I’ll warn you, I don’t eat normal breakfast foods very often.  Sure, I love a good bowl of oatmeal as much as the next person, but I ate it every day for so many years that I actually have oatmeal burnout.  Cold cereal is also delicious, but it doesn’t last long in this busy New Yorker’s belly.  I like to think outside the cereal box!  Here’s what I ate this morning before trekking off to the Brooklyn Museum (followed by a job interview, followed by work, followed by another long walk.)

I started with a whole grapefruit and a cup of Lady Grey tea.

After my shower, I scarfed a mango with some unsweetened soy yogurt and a spoonful of ground flax (omegalicious?).  I wouldn’t normally bother with something like soy yogurt since it’s not especially tasty, but I’ve been on antibiotics, so I need to repopulate my gut with some good bacteria.

After that, I microwaved some frozen kale and leftover lentils, threw in the juice of half a lemon, some avocado, and a dash of Slap Ya Mama.  I added a side of beet salad, topped with sunflower seeds.

Friday, I am ready for you!

Scattered

If you’ve been looking for new recipes lately and been disappointed, I apologize. I’m exhausted and haven’t had much time or energy to innovate in the kitchen. Between taking on a second job and getting back into painting (my other vocation), there has been little thought put into my food. Naturally, this affects how I feel; I know my energy has waned in part because I’ve been eating wacky meals. My brain is scattered and I end up doing things like overcooking beans (see last post), or cooking them and leaving them on the stove all day, only to have to put the whole pot in the fridge before I dash off to work. Then I forget to do something with them, and end up eating a really stupid meal the next day, like chickpeas with hot sauce and a slice of toast, with some carrots because I don’t have any other vegetables.

Thus, I must tell you about all the quick and easy things I am managing to eat! I managed to make some hummus a few days ago, to eat with raw veggies.  (Turns out I like raw broccoli now. Guess you have to keep trying old things as well as new.)  Good start, as hummus can also go on a sandwich, be thinned out and tossed with pasta, or be jazzed up with new seasonings when you get sick of it after a few days. I’m thinking of turning this batch into baba ghanouj later.

Then there’s soup, that ubiquitous star of my diet.  February in New York requires soup. I’ve been feeling home sick, so I made cabbage soup. My mom makes hers with the ham bone from Christmas. I make mine with loads of veggies, mushrooms, and navy beans. Soup is a good choice for busy people, since you can put it on the stove or in a slow cooker and forget it without doing much harm. I’ve also started chopping veggies in my food processor to save time (I ❤ my food processor).  AND it’s a good thing I made a lot of it since I came down with strep this weekend; I don’t feel like eating much and I definitely don’t feel like cooking.

These things, combined with green smoothies (and dark chocolate!), are rounding out my diet for the moment. Not the most exciting fare, but it gets the job done.

Now, since I’m feeling so uninspired (in the kitchen, anyways), tell me what YOU want to see on The Penny Parsnip. Give me some ideas, I’ll come up with something eventually  (like when I’m done with my antibiotics), I promise! I could always come up with a parsnip smoothie, since that phrase is what leads so many people to my blog. But for the record, a parsnip smoothie sounds gross.

Go forth! Inspire me!

Improv Soup

When I was a broke college student, I used to take a little bit of everything I had in my fridge or freezer and throw in a pot of water to make what I called “Improv Soup.”  It usually consisted of onion, carrots, celery, frozen mixed vegetables, maybe some leftover beans, and either potatoes or pasta.  If I was really feeling extravagant, I’d add a can of tomatoes.  I don’t have occasion to make it much anymore (hooray for paychecks!), but I think it’s something everyone should be able to make.

Today I’m home for the holidays, it’s snowing, and I’m feeling a bit under the weather.  I spent the better part of the day in bed, and when I finally crawled out I needed something wholesome to help me kick my cold.  Enter Improv Soup.  Here’s today’s blend.  Substitute at will.

Ingredients:

pot of boiling water

1 bay leaf

small potato

small onion

a clove or two of garlic

1 carrot or a handful of baby carrots

1 stalk celery

4 button mushrooms

frozen lima beans or peas

handful of baby spinach or thaw some frozen spinach (or other greens)

Seasonings:  I used salt, pepper, a dash of hot sauce, and some poultry seasoning.

1.  Put the water on to boil with the bay leaf.  While it heats up, dice the onion, garlic, carrot, celery, mushrooms, and potato and add them to the pot.  Then add the frozen limas/peas

2.  Simmer for 10-20 mins until the vegetables are soft.  Season to taste, then stir in the baby spinach and cover the pot for a few minutes until the spinach wilts.

3.  Enjoy breathing in lots of steam to clear the sinuses, drinking delicious hot broth, and knowing that you’re getting vitamin C and potassium from the potato, vitamin A from the carrots, protein and fiber from the beans, iron from the spinach, and countless good things from the onion, garlic, and mushrooms.

Now it’s back to bed, because being sick for Christmas would be super lame.