Posts Tagged ‘cooking’

Meat Lovers Vegetarian Chorizo Queso Dip – recipe

05/04/2018

recipe, queso, cheese, dip, vegetarian, chorizo

Here’s a vegetarian version of my original queso dip recipe with a vegetarian soy chorizo product substituted for the original Italian sausage.  In the interest of full disclosure, I don’t actually measure the spices.  So vary the guidelines below to your taste.  As is, this is a fairly spicy hot recipe.  However it was always well received at work with repeat requests.

1 pound Clancy’s CheeseMelt (ALDI) or similar vegetarian cheese

1 package (12 oz) Trader Joe’s Soy Chorizo or similar vegetarian product

1 – 10 or 14 ounce can diced tomatoes with green chilies

1 tablespoon cumin

1/2 teaspoon black pepper

1 tablespoon dried parsley

1 tablespoon dried basil

1 teaspoon oregano

2 teaspoons crushed red peppers

4-8 tablespoons olive oil, or oil of your choice

1 medium diced onion

Add 4 tablespoons oil, oregano, crushed red peppers, basil, black pepper, parsley, onions to a skillet.  Heat and stir for about 2 minutes over medium heat to flavor the oil with the spices.  Remove the soy chorizo from the plastic casing.  Add soy chorizo to the skillet and continue to cook for about 5 more minutes, stirring occasionally, until done (see package directions.)  While cooking, add additional oil as needed to keep the soy chorizo from drying out.

Cut the cheese into 1 inch cubes while the soy chorizo is cooking.  Add the cubes to a large microwave safe bowl.  Melt the cheese in the microwave for about 2 minutes.  Remove and stir.  Return to the microwave, reheat and stir as needed until the cheese is soft and fluid.

Add the cumin and diced tomatoes with chilies to the melted cheese.  Add the cooked soy chorizo and spices.  Deglaze the skillet with wine or water and add to the cheese mixture.  Stir together.  Heat the final mixture in the microwave as needed.

That’s it.  The final product tends to be a little too thick for easy dipping.  Spoon over tortilla chips and go at it slowly at first.  Your mouth will be hit with a progression of different flavors ending with the heat.

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Meat Lovers Vegetarian Chili – Recipe

01/20/2018

recipe, food, vegetarian, soy chorizo, beans, chiliYes, this is a vegetarian recipe.  And yes, there should be no reason for your meat lover to turn up their nose at this.  If they do, it’s only because this is more than they can handle.  So maybe you need to trade in for a new one?

Notes

Chili at it’s best is a dump, heat and eat food.  And basically, so is this recipe.

What’s missing for a meat eater from a typical vegetarian chili is the meat texture and grease.  The Trader Joe’s Soy Chorizo (or similar product) adds the texture.  Browning the Soy Chorizo in enough vegetable oil adds the “grease.”  The textured soy protein used as a base for the Soy Chorizo is an oil sponge.  The trick is to saturate the “sponge” with so much oil that it can’t absorb any more.  So start to “brown” the soy chorizo in about a tablespoon of oil, and as the oil is absorbed keep adding oil until the soy chorizo can’t absorb any more.  This will leave enough oil left over to help disperse the spices throughout the chili, leave a nice sheen over everything, and even create those small pools of oil that float to the top.

Between the spices in the soy chorizo and the chili beans, this recipe produces a pretty spicy chili even without adding additional spices.  In fact, it may be too spicy for some.  So be sure to taste before adding additional spices.

Better Than Bouillon Vegetable Base contains salt.  For me that was enough salt without adding additional salt.

The easiest way to remove the plastic casing from the soy chorizo is, to cut the tube into about 3  pieces, then cut the plastic casing the long way to get to the soy chorizo.  The plastic casing is not edible.

Ingredients

1 – 15 ounce can chili beans with liquid

1 – 15 ounce can dark red kidney beans, drained but reserve liquid

1 – 12 ounce package Trader Joe’s Soy Chorizo, plastic casing removed

1/2 –  medium onion, roughly diced

3-4 cloves garlic, roughly diced

1 – generous tablespoon Better Than Bouillon Seasoned Vegetable Base in one cup of hot water

4+ – tablespoons vegetable oil, see notes above

additional seasonings and spices to taste, e.g., cumin, chili powder, oregano, black pepper, red pepper, thyme, salt, etc.

Directions

Brown onions, garlic, and soy chorizo in oil, adding additional oil as needed to keep a “moist” consistency (see note above.)

Add chili beans, vegetable base in water, drained red kidney beans.  Bring to a simmer.  Stir in reserved liquid from red kidney beans to adjust thickness as needed.  Simmer with an occasional stir for about 10 minutes to distribute spices.  Taste and add additional spices as desired.

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Belmont Strawberry Swirl Cheesecake – ALDI – Food Review

10/29/2016

aldi, strawberry swirl, cheesecake, belmontOctober 29, 2016aldi, strawberry swirl, cheesecake, belmont, nutrition

Thick, creamy, sweet swirls – this couldn’t be better.  Rather than a whole cheese cake which takes up a considerable amount of space in the freezer, there are two cheesecake slices in this much smaller packaging.   The slices may seem to be on the small side, but when considering the 310 calories per slice and the feeling of satisfaction after eating, the size is just about perfect.

The cheesecake part is slightly tart, as cheesecake should be.  The nice tasting strawberry swirls add some sweetness when encountered.   The cheesecake sits on a graham cracker crust.  At a dollar per slice this is more than worth the extra time spent at the gym to work off those calories.

Price $1.99 (2 slices)       Calories 310 per slice

 

 

How to: Cook Oatmeal With A Coffee Maker – Recipe

06/19/2016

oatmeal, coffee maker, recipe, cooking, simpleThe key word in this recipe is With.  Resist any temptation to make it in your coffee maker.

This will help explain why almost all cooking directions for oatmeal are misleading.   It will also help eliminate 72.3% of expletives heard around breakfast time.

 

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ALDI – liveGfree Edamame & Lentil Chips – Food Review

06/11/2016

ALDI, chips, gluten free, corn, lentil, edamameEdamame and lentil attracted me to the package.  The taste kept me in the package.  And, by the way, these are gluten-free.

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ALDI – Simply Nature Organic Quick Cook Steel Cut Oats – Food Review

05/01/2016

ALDI-OrganicSteelCutOats-4635Half between steel cut and rolled oaks, these oats have a chewy texture surrounded by a very thick creamy ‘soup’ .   It’s sort of a best of both worlds approach.  The package also carries the USDA Organic seal.

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Belmont New York Style Cheesecake – ALDI – Food Review

01/28/2016
ALDI - Belmont New York Style Cheesecake

ALDI – Belmont
New York Style
Cheesecake

Is it?  Not really.  But it’s pretty darn close, and about as good as you’re going to find in a supermarket freezer.
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ALDI – Millville Quick Cook Steel Cut Oats – Food Review

08/20/2015
ALDI Quick Cook Steel Cut Oats

ALDI Quick Cook Steel Cut Oats

There are directions on the label for cooking these in the microwave.  A quick word of advice, DON’T!

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Moser Roth Chili Chocolate – ALDI – Food Review

03/20/2015
Moser Roth Chili Chocolate

Moser Roth Chili Chocolate

This one doesn’t work for me.  The dark chocolate is excellent and totally hides the chili until about a minute later when the heat from the chili starts to warm the throat building up over the next two or three minutes to a low burn and mild chili taste.   My preference would’ve been that the chocolate taste linger.  While chocolate and chilies may work in a mole sauce, it’s not a combination that works for me in this chocolate bar.  

 

 

 

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Crofton Kitchen Scale – ALDI – Food Review

01/24/2015
ALDI Kitchen Scale

ALDI Kitchen Scale

Clearance is my favorite word.  I had never intended to review this purchase.  I had little actual intention of ever buying one.  But clearance, that old Siren, had me hooked, set and reeled in.

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