Category Archives: Uncategorized

I’m a big fan of the NY Times, Mark Bittman and everything related to food on their site.  I made a modified version of their beet salad a few nights ago, and it was DELISH.  All I’m sayin’ is give BEETS a chance; the dogs did, and they loved them!

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I’ve been delinquent in posting my follow-up to the ballpark food observation that was done at Comerica Park at the Tigers v. Twins pitching duel which was supposed to be spectacular but resulted in Tiger’s batters dominating Liriano  so much so he was pulled in the 2nd inning.  Tigers won, fireworks were great, food after was great…food at the ballpark was better than expected.

Where to find veg eats in Comerica Park:  two areas of interest-1) the lonely yet delicious looking island around gate 132 serving a hummus and veg plate, fresh fruit bowl, rice and beans, a veg dog, french fries, etc and 2) the beer garden grille located just outside of the gate to the ferris wheel, where I found John Keating delivering his pre-game report.  The beer garden area serves, watermelon, grilled corn with a variety of toppings (cheese, paprika, garlic, butter), fries, and what look to be a homemade black bean burger (it didn’t appear commercially uniform/pressed).

Happier than I expected to be and managed to avoid the nachos with pump cheese, well, this week anyway…I’m going back next Friday, and might fall into the clutches of the pickled jalapeno and pump cheese combo on delicious corn chips.

Here are all the pics of the game, including fabu black bean burger.

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So I was a little concerned today.  I wasn’t sure I would have much to write about as for dinner last night we had delish, but leftover, carrot soup from a few weeks ago, and some super doughy bread from Le Brea (cracked whole wheat).  Nothing that I actually had to homemake, just reheat.  I say I WAS concerned, because when I went out to the garden and raspberry bushes today, I struck GOLD!!!

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Going to wash, dry and store the basil in the fridge until I get a few more of those sweet yellow pear heirloom tomatoes in the photo, and then make up a delish and low-cal veg pasta dish.  The cucumbers I dress with some basil rice wine vinegar and then top with some thyme from my herb garden and a little fat free feta, that’s a nice lunch.  The raspberries I have been gloating about usually go on cereal, if they make it that far….  Finally the peppers.  I’m saving those up in a cool, dry place to make my famous jam.  Yeah, it sounds gross, but it’s amazing on a cracker in the dead of winter when you need a taste of summer.

Tonight Mr. Wonderful and I are heading East to the Detroit Tiger’s Baseball game at Comerica Park, which has recently been named by PETA as one of the Top 10 Veg Friendly Ballparks.  Last time I was there I remember the only veg thing available besides the typical cop-out veggie burger, was nachos in a Mexican sombrero with cheese, peppers, and onions.  I mean who doesn’t love pump cheese and pickled jalapenos?  I will be sure to report back.

• 2 limes grated zest
• 2 limes juice
• 2 tablespoon extra virgin olive oil
• 1 packet (tsp) Splenda
• 1/4 tsp oregano (1 tsp if using fresh)
• 1/4 tsp ground cayenne or 1 tsp hot sauce
• 1/2 tsp ground cumin
• 1 cup quinoa (cooked and cooled)
• 2 Cups black beans, cooked, rinsed and drained
• 1 pint super sweet tomatoes cut into bite sized pieces (I used cherry tomatoes from my garden)
• 1/2 C corn niblets, either off the cob or frozen
• 4 scallions, chopped-green part only
• 1/4 cup chopped fresh cilantro

Cook and cool quinoa according to package directions, which I always forget, but since I made it a few days ago, it’s 2 c water bring to boil, add 1 C RINSED quinoa, cover, adjust heat to simmer and basically wait until all the liquid is absorbed, sometimes it’s 15 minutes sometimes for a cup of quinoa I’ve waited 30 minutes, but one thing is for sure, watery quinoa is just BAD.  So take your time.

While that is cooking on the stove, combine with a whisk or in a canning jar like I do and just shake it together, oregano, cayenne, cumin, evoo, lime zest and juice (add a pinch of salt)-this is your dressing for the salad.  I doubled this and will use the rest for mexican rice this weekend as a side dish for the lentil tacos I’ll talk about soon.

In a festive bowl, combine cooled quinoa, beans, corn, tomatoes and toss.  If you are serving right away, add some dressing to taste.  If you are not, then wait and dress just before serving so it doesn’t get all mushy.

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For the tofu steaks I talked about in my intro, press one block of tofu for a few hours till most of the excess liquid has been removed.  Cut in half the long way the block, so you have two thin steaks.  Fire up the grill, toss the steaks on, flip once add bbq sauce to the side with the grill marks, then flip again and add sauce to the other side.  If you slather this with bbq sauce before you put it on the grill the sugars in the sauce will just cause the skin of the tofu to burn, so grill it half way, flip, dress with sauce, grill, flip, dress and serve. Feelin’ really frisky? Serve this tofu on a bun with a little sliced avocado and some grilled red onion.  Your guests won’t know the difference between this and grilled chicken if it’s on a bun, I swear.

Original recipe can be found here:  http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939#ixzz0t69WESWv

I can tie food to pretty much everything.  When I’m not thinking about all the stuff that I can’t control in life, I think about food.

It occurred to me today that there isn’t much that I can thank Mr. Wonderful’s horrible, wretched ex for with two EXceptions…thanks for making things so horrible that he isn’t with you any longer, I’ve waited patiently for a chance to be near him, and thanks for planting and neglecting, thus forcing Mr. Wonderful to take care of the raspberry bushes outside of our home.  They produce the most delicious berries both morning and night.

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I’m not sure when the Fourth of July became an excuse to blow up stuff in your driveway, eat copious amounts of delish food, hang out with friends, play red neck lawn games, and drink too much but I am glad someone began that trend.  I support it fully.  Here is how I spent the Fourth:  

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So I probably don’t have to sing the praises of Whole Foods to you, and frankly tonight I’m too tired to do it properly.  But gosh, I hope if there really is a God in Heaven, that he will choose to put me to rest in a Whole Foods.  Frushi with Peanut Sauce.  Yeah, simmer on that a few hours.  

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