food VEGGIE FEST - Post entries here!

Paulky definitely has the Mr. Mom thing rockin'. And that, my friend, is a compliment.
 
Alrrrrrighty ladies and germs.....

.......straight from the Circle-H kitchen to your veggie-thread:

Lemon Pepper Stuffed Bellas ---and--- Buffalo "Chick'n" Poppers!

And before anyone asks.....yeah, I was drinking!

Here we go:

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I have to show you these. They're "chick'n". I think that's veggie-speak for not-chicken as these have no meat in them whatsoever.

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Ah.....that's better! PF's powder could make a shoe sole taste good.

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Let's get some real butter on to melt. I need it for the 'shroom stuffing as well as for the buffalo sauce:

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TBC....
 
Here's the bellas and the jalapenos....both split and "wallered out" :

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Here's the ingredients for the mushroom stuffing. Bread crumbs, asiago, parmesean, and romano cheese....melted butter, lemon pepper seasoning, ground black pepper, PF's T-scorp powder, and some lemon juice:

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Looks like this:

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Here's what the "chick'n" looks like on the inside. I tried it out of the oven, and to be honest???....it wasn't bad at all! The cheese is muenster and will be the first filling-layer of the poppers:

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TBC.....
 
Like THIS:

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Also filled the 'bellas with their filling.

Then, comes the "chick.......aw, hell, you know what...

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Here's the cheese topping for the poppers. It's cream cheese, cheddar, and T-scorp powder. Simple, yet very effective!

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Let's start the buffalo sauce. It's Real butter, Franks, and my own "Biohazard" bhut jolokia sauce from last year's hot sauce-a-thon:

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TBC.....
 
One run through the oven, and the poppers and 'bellas are done. Now, they just need a bit more cheese and a visit to LeBroiler.

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Pop'em out of the oven....and while they cool.....shock the kale, and foo-foo up the plate. Here's the 'bellas:

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dot....dot....dot......
 
.....aaaaaaaaand HERE are the poppers!

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And.....just for the heck of it...here they are together!


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Strange to think there ain't a lick of meat in any of this.......not one speck. But, I'd be proud to serve this to my THP DC posse during the Super Bowl!

Enjoy..........PEACE-OUT!
 
Wow! That was worth the wait! Nice Job, Pauly! I bet that even TB would chow down them poppers and 'bella!


Is it just me, or do a couple of the pics almost look upside down? And No, it ain't cuz I bin drinkin....cuz I haven't...........yet :P
 
salsalady said:
Wow! That was worth the wait! Nice Job, Pauly! I bet that even TB would chow down them poppers and 'bella!


Is it just me, or do a couple of the pics almost look upside down? And No, it ain't cuz I bin drinkin....cuz I haven't...........yet :P

Thanks!

Yeah...that last one is for sure upside down...I think photobucket did it of it's own accord. I'll see if I can go fix it!
 
I kept looking at the cookie sheet and saying, why is the cookie sheet wider at the top and narrower at the bottom? I even flipped the laptop upside down just to make sure. LOL, good thing I wasn't on the big computer---:P
 
The only thing I haven't tried is to erase my post and start all over. The photos have been fixed at photobucket, but they're still wrong here. It's very odd.
 
they all look good to me except maybe the last one. Maybe try to re-copy the link and repast it into the post?
 
any way you look at it, it looks AWESOME!
 
Quick n Easy Cheap-ass Chick Pea Curry

I had plans to get all crazy and cook up a storm for this here Veggie Fest, but unfortunately I haven't even had time to scratch my butt... So, when time ain't on my side, this is the likes of what I cook...

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Lemon infused Olive Oil, Tinned Chick Peas, Tomatoes, Garlic, Green Chilies, Curry Leaves, Fresh Coriander, Cumin Seeds, Turmeric Powder, Red Chili Powder (Guntur), and Asafoetida.

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Recipe:

Oil (or ghee)
1 tsp Cummin seeds
2 cloves Garlic, chopped finely
Green Chilies, sliced
Curry Leaves
Salt
1/2 tsp Turmeric powder
Red chili powder
A pinch Asafoetida
1 good sized Tomato, chopped
Water
400g Tin Chick Peas, drained
Fresh Coriander, chopped

Heat oil in a pan, add cumin seeds, garlic, green chilies and curry leaves. Cook until cumin seeds are slightly brown and garlic is golden.

Remove pan from stove and add some salt, turmeric powder, chili powder and asafoetida. Return to stove, add chopped tomatoes and a little bit of water. Cook until tomato softens.

Add chick peas and a little more water and simmer until tomatoes are cooked.

Served garnished with chopped coriander.
 
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