We're settling back into post-honeymooniversary life (plus, June 22 marked my first year of being here at Ft. Hood!), so I've begun making vegan food again.

First on our list to try were some vegan pizzas based on Green Kitchen Stories' Vegetarian Mini Pizza della Sicilia. The capers in the tomato sauce intrigued me and we had some little sandwich breads perfect for pizzas. Our toppings included artichoke hearts, olives, zucchini squash, basil, and shiitake mushrooms. We liked them--they're definitely worth making again!

I also made Beet Bourguignon. I did make a few tweaks/substitutions to the recipe, mainly because I couldn't find some of the ingredients at HEB:

• fewer beets (I used three golden beets),
• more vegetable stock,
• shiitake instead of the champignon mushrooms,
• yellow onion instead of the pearl onions,
• French bread instead of lentils,
• and a zucchini squash.

Next time, I think I'll use more mushrooms (and maybe a drier wine), but it's hearty and filling.

pasta alfredo

Because Alan and I cook dinner for 8 to 18 people every week, we're always looking for dishes that are not only quick to prepare and relatively inexpensive, but ones that are also wholesome and delicious.

Enter pasta alfredo.  It barely resembles the original fettuccine alfredo recipe, but it's still pretty yummy.  This dish would be great for a potluck or other large get-together, but if you're just cooking for a family, I would definitely recommend cutting down this recipe (unless you want to eat pasta for a week).

• 4 boxes of pasta, uncooked (I used radiatore, rotini, fettuccine, and spaghetti, solely because I like to have different textures)
• 1 1/2 C. butter
• 1 T. minced garlic
• 8 oz. cream cheese
• 3 C. skim milk
• 3 tsp. garlic powder
• 2 1/2 tsp. oregano
• 1 tsp. basil
• 1 C. parmesan
• salt and pepper

Cook pasta according to package directions (preferably not until you add the cream cheese, otherwise the pasta will cool).  Melt the butter in a saucepan and add the minced garlic.  Heat and stir until fragrant, then add the cream cheese (it's easier if you cut the cream cheese into eighths beforehand).  Stir until the cream cheese is blended, then add the milk.  Heat through and season with garlic powder, oregano, and basil.  Add the parmesan cheese and stir slowly until the cheese melts, then season to taste with salt and pepper.  Pour over the pasta and toss gently--serve immediately.

chocolate chip cookie for one!

A few evenings ago, Alan and I made hot chocolate and a chocolate chip cookie in a bowl to enjoy outside.  It was cool outside, and we wanted to try to use the pergola bed half as much as the dogs do ... seriously.  If they aren't sleeping on it, they're jumping on it to see who can rock it the hardest and cause the others to fall off.  So far, Ophelia can make it swing the hardest, but Chipmunk always seems to be the last dog standing, because she's closer to the ground.

Anyway.  I found the chocolate chip cookie recipe on Pinterest, but when we tried it, I thought it tasted like a pretzel.  With some chocolate.  Not cool.

So, I decided to change things a bit, and this is what I came up with earlier:

chocolate chip cookie in a ramekin (or bowl, or mug, or wherever you'd like it)

• 1 T. butter, softened
• 1 T. white sugar
• 1 1/2 T. brown sugar
• splash of vanilla
• pinch of salt
• 1 T. egg, whisked
• 3-4 T. flour (I used wheat, but apf would probably give it a smoother texture)
• 3 T. chocolate chunks/chips
• 1 T. milk

Combine all of the ingredients in a ramekin or microwave-safe bowl and heat for approximately 90 seconds in 20-second intervals.

Enjoy/Eat guiltily because your dogs are watching you.

cappellini alfredo

To those of you who know my aversion to angel hair pasta, please note that my preference has not changed.

It was just that we had an opened container of cappellini.

Also, this was the first time I've made fettuccine Alfredo since we moved to Texas!  The original recipe that my mom used at home came from my middle school FCS class.  The variety of cheeses adds some depth to the dish, but I will probably add some garlic apart from the cheese next time.

This recipe serves two.  It could probably serve three, but Alan said we weren't going to have leftovers and ate whatever was left in the pan after I served the first helping.  And actually, Alan says:

Actually it was two more servings so it will probably feed four.

Fettuccine Cappellini Alfredo

+ 4 oz. cappellini, dry and uncooked
+ 2 C. heavy cream
+ 1/8 tsp. lemon pepper seasoning
+ 2 T. butter
+ 1/2 C. parmesan, grated
+ 1/4 C. jarlsburg, grated
+ 2 T. garlic and herb spreadable cheese
+ salt and pepper to taste

In a medium pot, bring salted water to a boil and cook the pasta.  Meanwhile, in a large saucepan, heat the cream and lemon pepper over a low setting.  Add the butter.  Once the butter has melted, add the cheeses.  Stir continuously until the cheeses have melted--if you don't stir everything constantly, the cheese will stick to the bottom/sides of the pan/your spoon and then it will be a mess.  Once the pasta is cooked, drain it (but don't rinse it!) and add it to the saucepan.  Stir until the pasta is well-coated and the sauce thickens.  Add salt and pepper to taste and serve it immediately.

Also, this is almost nothing like the original recipe for Fettuccine Alfredo, so it should actually probably be called something like, "Three Cheese Cappellini."  Which is how you will find it tagged if you ever search for this recipe.

coconut-chocolate syrup

A few days ago on Pinterest, I stumbled across a recipe for chocolate syrup, but I didn't bother pinning it because we never have chocolate syrup in the house, but I thought it was a cool idea because we are fans of all things homemade.

And then T requested a peanut butter pie for his half/belated/unbirthday, and peanut butter pie is topped with chocolate syrup.

Of course, I couldn't find the recipe I wanted.

So, I made up one.

coconut-chocolate syrup
1 C. unsweetened cocoa powder
1 C. raw sugar
1 C. water
1/4 tsp. salt
1 tsp. coconut-vanilla extract (or regular vanilla extract)

Mix the cocoa powder and water in a saucepan until the cocoa is dissolved.  Add the sugar and salt and slowly bring everything to a boil for three minutes.  Remove the mixture from heat and add the vanilla extract (we make our own, which is why I used coconut-vanilla).  Once the chocolate syrup cools, pour it into a jar and store it in the refrigerator.

This is really yummy in chocolate milk or as a topping for peanut butter pie, which instantly becomes a peanut buttery, chocolate coconut-y pie of goodness.  Next time, I'm adding more cocoa and vanilla.

italian meatloaf

For his half/belated/unbirthday, T requested Italian meatloaf, which I made once before.  T's been waiting for it all summer, so I made it last night while Alan and T played Super Mario Bros. for Wii (C watched--when given the choice to play the Wii or a game on the iPod Touch, he chose to play on the iPod, which he later regretted once T began setting up the Wii, but he had already used up his screen time).

The meatloaf was juicy and the serving plate was completely empty by the end of dinner.  We served it with a garlic and herb spreadable cheese.

Italian Meatloaf

1 tsp. oregano
1 tsp. thyme
1 tsp. basil
1 tsp. minced onion
1/4 tsp. sea salt
1/2 tsp. garlic powder
1 bay leaf
2 eggs
2 lbs. ground pork
1/2 C. grated parmesan cheese
1 T. olive oil
1 T. balsamic vinegar
1 T. ketchup
2 T. bread crumbs

Glaze
6 T. ketchup
3 T. honey

Preheat the oven to 350F.  In a large bowl, mix the first seven ingredients and add the ground pork.  Add the eggs and mix everything together.  Then, add 1/4 C. of the grated parmesan, as well as the olive oil, balsamic vinegar, ketchup and bread crumbs.  Mix everything well and allow to marinate for at least 10 minutes, then place in a loaf pan and bake for 10 minutes.  Meanwhile, mix the ketchup and honey in a small bowl.  After the meatloaf has cooked for 10 minutes, spread the glaze on top and cook for 30 minutes, or until done.

ginger chicken rice + kongnamul muchim

Because the Army (or at least Fort Hood) says that Thursdays are family days, Alan came home early today.  After he stormed the barricades in the living room and lost the battle to three new Nerf guns (his misfired), I made ginger chicken rice and a Korean bean sprout side dish for dinner while we played Apples to Apples.

Typically, I make ginger beef rice, but we had some extra chicken in the freezer.  Also, my measurements are mostly guesses--I never measure anything when I cook.

Ginger Chicken Rice

3/4 C. soy sauce
1 T. mirin
1 tsp. sugar
1 T. ginger, finely chopped
3/4 lb. chicken, cubed
5 C. rice, cooked

Bring the soy sauce, mirin, sugar and ginger to a boil.  Add the chicken and reduce heat to low--cook for two to three minutes.  Add the rice and stir until well covered.  Serve.

sweet and sour chicken

Having shopped our pantry, I decided to make sweet and sour chicken this week.  I've never made it before, and thought I'd give it a try and maybe add it to our repertoire.

While I knew the basics, I was able to find a more authentic recipe at the last minute, and tweaked it for our tastes.

Alan, T and I loved it.  C liked the chicken, which quite frankly says a lot.

Sweet and Sour Chicken

1 lb. chicken (it was actually slightly less, because I trimmed the meat from the bone and fat, which I use for chicken stock)
3/4 C. soy sauce
1 T. mirin
1 tsp. sugar
1 carrot
1/2 onion
3 spring onions
1 C. chopped pineapple with juice
1/2 C. vinegar
1/4 C. pickle juice

Place the chicken in a pan and marinate it in soy sauce, mirin and sugar for 20 minutes.  Turn heat to medium and steam chicken mixture until almost fully cooked.  Remove the chicken and marinade (reserve).

Add sesame oil and stir fry the onion over high heat.  Add the carrot and spring onion, then cook until slightly tender.  Add pineapple with juice, vinegar, pickle juice, chicken and marinade.  Bring to a boil, then simmer until chicken is cooked through.  Add more soy sauce, pineapple juice or vinegar to taste.  Serve over rice.