Failing, but…

Remember that whole “19th century living” thing I had going on?  Yeah, me neither.  My diet for the past two months (at least!) has consisted of caffiene, high fructose corn syrup, preservatives, and fats.  It has been delicious.

But it has been horribly bad for me.  At least the folks at Dunkin Donuts don’t have my order memorized as the coffee is the only consistent part of my order. (*I used to be strict about only buying DD from kosher-certified stores, though lenient about eating them, but really. It’s not like they make the donuts in the same oven that they heat up the bacon in.)

Nevertheless, I have made two delicious meals in the past week or so.  This isn’t a cooking blog, but really, it’s not like a knitting-and-legal-editing blog has inviolably coherent theme.

Recipe one: roasted eggplant and red pepper pasta sauce (also delicious as a base for huevos rancheros)

  • Preheat oven to really hot (450-ish)
  • Cut an onion into chunks and put it in a baking dish.
  • Cut a large eggplant or 2 or 3 small eggplants into slices.  Put in the baking dish. Sprinkle generously with salt.
  • Cut a couple of red peppers into chunks and put in the baking dish.
  • Drizzle with olive oil.
  • Cook for about 25 minutes.
  • Take out of the oven, stir the veggies around, dump about half a large can of tomatoes (crushed, diced, whatever you like) in, and return to the oven for another 20 or so minutes.
  • Puree it all in a blender or food processor.
  • Eat and enjoy!

Recipe two: asian-inspired pasta salad

  • Drain/press and dice some tofu.  Marinate it in a dressing of peanut oil, sesame oil, and soy sauce.  Cook pursuant to the directions at my friend’s blog Penny Pinching Epicure.
  • Combine the following veggies (or as desired) in a large bowl: one container of sliced mushrooms, one bag of pre-shredded carrots, one bunch of green onions (sliced), and snow peas.
  • Boil a pound of angel hair pasta.
  • Make more of the dressing that you used to marinate the tofu, but add some rice vinegar and garlic powder.  Really, the ratios don’t matter.  Just mix until it tastes good.
  • Combine everything.  Chill, eat, and enjoy.
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