since i’m still rolling in pride at producing three separate meals on saturday, i think i’ll continue milking that for all it’s worth. today i give you, saturday’s lunch! for starters we had hummus and my version of samosa/eggrolls. this was served with a light salad and tofu-broccoli stirfry(ish).

HUMMUS AND TOASTED TORTILLA

1 can garbanzo beans
1 TBS olive oil
4 garlic cloves (this can be shrunk to your desired garlic level)

2 tsp tahini sauce
salt to taste
chili sauce to top
tortillas

blend the beans, olive oil, tahini, garlic, and salt either in a food processor, or in my case, using a blending wand (or any other blending method you see fit). top with chili sauce and serve with toasted tortilla slices (i toasted them using a grill pan).

this appetizer/side dish is a huge money saver to make at home instead of purchasing. i estimate this cost less than a dollar to make, but i would normally pay three to five dollars at the grocery store.

SAMOSA/EGGROLL THINGY

a few cups mashed potato
left over odds and ends (in this case pork, could use any cooked veg or scallions would probably be nice)
a few TBS hot curry powder
Yogurt to form usable consistency
egg roll wrappers
oil for light frying

mix potato, odds and ends, curry powder, and yogurt. spread small amount on each egg roll wrapper and roll. lightly fry in olive oil and drain on paper towel. serve with yogurt, dill, and salt dipping sauce.

i realize this recipe is somewhat ridiculous with it’s ‘odds and ends’ and unusable measurements. my apologies. this was just one of those dishes where i had a lot of random ingredients, improvised, and it all turned out alright. i even ended up freezing about six of these to snack on later.

TOFU-BROCCOLI (NOT EXACTLY) STIRFRY WITH BROWN RICE

extra firm tofu
broccoli
1 tsp chili sauce
2 TBP soy sauce
1 tsp chopped/diced fresh ginger root
3 garlic cloves diced
cilantro, finely chopped
brown rice

fry the tofu in a little olive oil to firm it up. why the tofu fries, steam the broccoli (or saute), mix the remaining ingredients to form a sauce. when the tofu and broccoli are done (yes, i know the broccoli is overcooked, but we like our food mushy here) cooking toss with sauce (add more of chili sauce or soy sauce for desired consistency/heat). serve over brown rice (i cheat and use a rice cooker, stove top rice is one big skill i have yet to master).

this is a pretty quick meal to put together if the samosa thingy’s are produced the night before. although, compared to making fried dumplings these come together in a snap. I served the meal with a nice balsamic topped salad (got to get that fiber in).

Today, I put together three actual meals. Not something that occurs too often in this household. I’ll start with our breakfast dish. Not the healthiest, but the apples were local as was the whole wheat flour.

recently i’ve been trying my hand at making apple crisps. since apples are so affordable right now, and cranberry’s are coming into season i threw together an apple cranberry crisp for breakfast. i still haven’t quite figured out how to make the topping super crispy, but this is a pretty good (albeit sweet) way to start the weekend.

Apple Cranberry Crisp

3-4 medium apples
1 1/2 cups fresh cranberrys
1/4 cup brown sugar
1/4 cup butter
1/4 cup oatmeal
1/4 cup whole wheat flour
1/2 tsp nutmeg
3/4 tsp cinnamon

peal and chop the apples and mix with the cranberry’s and most of the sugar. Place the fruit in a ovenable casserole dish. mix the remaining ingredients and top the fruit. bake at 375 F for 40 minutes. Top with fresh whipped cream.