I will be M.I.A. for the next week or 2. Its moving time for us. We are almost done and I am exhausted. Its not easy moving with a toddler always trying to “help”.
We are hoping to get all the cable and internet stuff set up sometime next week so I will see you all then!!!
Field Roast Italian Sausage w. Tomato Sauce on Baguette
We are moving! Again! This will be our last move for quite awhile! We moved into our current place only 1 year ago. The idea of moving everything again only 1 year later makes me sick to my stomach but it will be worth it. My parents are moving back up from Southern New Jersey and have purchased a 2 family house for us and them. We will have 3 bedrooms and 2 full baths! AND a yard!! So exciting!
So with that news we have been pretty busy painting and moving stuff in slowly each day. It’s a lot of work especially with a toddler in tow. Our daily meals have been suffering because I’m just to exhausted at the end of the day. This dinner the other night was mega easy and surprisingly delicious.
Who knew Field Roast sausage with leftover jarred tomato sauce and a baguette that was about to see the trash would turn into a great quick meal. I highly recommend it for those nights you want to order take out.
Some pics of the paint colors of the new place:
New couches with the prettiest blue walls I’ve ever seen!
Green walls in our 3rd bedroom/office. It still needs another coat.
Reno (18 months)
For those of you who followed my last blog you are well aware that I have a daughter named Reno*.
She is 18 months old already, the size of a 3 year old and such a punk. She’s saying new words all the time. Her favorite word is CAR. You can imagine what a joy it is to drive with her on the highway with her in the back saying “car! car! car!…etc..” with every one that drives by.
This is my new favorite picture of her and I wanted to share it. She insisted that she wear her new vest and old hat in the house the other afternoon.
*her real name is Reno it is not a made up internet name. (I had to add that..I always get emails from people asking if that is her real name.)
Tofu w. Carrots in a Maple-Hoisin Sauce over Jasmine Rice and Spring Rolls
I love greasy Chinese food. I was just complaining to Peter last night that we don’t have a good local take out place near by. All the good places are a driving distance away and by the time you get it back to your home its just not as good. So when the mood strikes I just have to make my own, which is just fine with me.
This is a work in progress. I’ve been having trouble breading things for awhile now. I use to be a great breader. Now not so much and I’m not sure why. I’d like to blame in on Reno since all my brain power goes to her during the day that when nighttime comes I’m not as smart and I miss a step. Could be?
Anyway for this I pressed some extra firm tofu and “tried” to coat it with panko, herbs and chickpea flour. While it was frying up it didn’t all stick to the tofu like it usually does. Whatever. The only veg I had in the house were carrots so I thinly sliced them and threw em on in towards the end of cooking. I like my veggies cooked but still crisp. Once they are soft I’m not interested anymore. For a sauce I made my Maple-Hoisin Marinade and poured it on right at the end of cooking and tossed to cover. Then served over Jasmine White Rice and store bought Vegetable Spring Rolls.
Now I know I was just complaining that I’ve become a bad “breader” but my favorite part of this dish was the fried up pieces of panko that were running loose and wild throughout the meal. It gave a nice crunch here and there and made my mouth very happy.
About the Spring Rolls. I ALWAYS have frozen dumplings and spring rolls in my freezer (home made or store bought) It’s easy to heat up a few during the making of dinner and it adds a little something special to the meal like it would if you were actually eating out at your favorite Chinese Restaurant.
I learned this recipe from my Maa many many years ago. Its one of those dishes that I want to make all the time but never have what I need to make it. What I’m always missing is a can of vegetarian baked beans. Yes, I use a can of baked beans to make…..baked beans.
Have you ever eaten “plain” baked beans from a can. Not too great. These are better. They are especially delicious served with your favorite Macaroni Salad during a backyard party or Easter Sunday or Mother’s Day or Father’s Day or ANY DAY.
I feel like I need to tell you that these are sweet and I guess that all depends on the brand of canned baked beans you use. I use Bush’s.
2 tablespoons margarine (i use Earth Balance)
1 medium onion, chopped
1 28oz can vegetarian baked beans
2 tablespoons blackstrap molasses
1 tablespoon ketchup or chili sauce
1 teaspoon mustard powder
pinch of salt
Preheat oven to 350 degrees.
In a 1 1/2 quart corningware dish melt margarine over medium heat. Add onions and sauted until soft, about 5 minutes.
Add can of baked beans, blackstrap molasses, ketchup or chili sauce, mustard powder and salt. Mix to combine then place in the preheated oven.
Bake AT LEAST 35 minutes* or until desired thickness.
*the longer you cook this the better and thicker it is. I usually go between 45 min-1hour.