Posts Tagged ‘recipe’

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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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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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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Breakfast Wraps – Recipe

02/13/2013

FinishedBreakfastWrapThank you Hardee’s.
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Strawberry Banana Yogurt Smoothie – Recipe

07/04/2012

Pretty simple.  All you’ll need is a blender.

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Pineapple Yogurt Shrimp Curry – Recipe

04/18/2012

Talk about mixed metaphors?

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Frivolous Frittata – Recipe

04/17/2012

Another ALDI special on potatoes leaves me once again with 10 pounds looking for a recipe(s).

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Balsamic Pork Roast – recipe

02/27/2012

From mistakes we learn.

.

Sometimes?

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Yogurt Pineapple Smoothie – Recipe

02/05/2012

If necessity is the mother, who is the father of invention?

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