Maybe I am a Little Rude…

Weellll…I guess now I know who I can count on to share a banana with me, and who I can count on to hide the last one. Unfortunately for me, if I were to ever live with any of you, you’d all be hiding your bananas so if I was in a banana crisis myself, there would be none around.

Fine. I see how it is.

I jest, I jest. What matters is that we share when it counts. Moral of the story, though, is to never take the produce. Everything else is fair game. As my boss says, “sharing is for kids.”

At least I share with him. Even if I am a little rude about it.

So there I was, having an intelligent conversation with my boss, when my pretzels and apricots caught the corner of my eye. Ooh. I started munching. First it was pretzels, and then apricots. Together but separate, y’know?

And then it was “oooh, it’s kinda fun to split the apricots apart! they’re so gooey!”

Gosh, I’m so polite.

He was still talking.

I was still sort of listening.

My thoughts moved along to “hey, lets make a pretzel-apricot sandwich!”

He was still talking.

I was eating.

My input to the conversation? “Look! I just made a pretzel sandwich! It’s really good! Wanna try it?!”

Luckily, we weren’t talking about anything critical. Not that I recall, anyway…

Luckily, he’s as “into” food as I am. The pretzel sandwich was a hit, but he mentioned it would only be better with some cream cheese and cayenne pepper. I instantly vetoed that idea.

Though when I had a little remake of my pretzel-apricot sandwich earlier, I threw in some cashew butter.

Mreh, no denying the yum-factor…but I’m sticking to my guns and saying the pretzels and apricots have got a good thing goin’ and don’t need anything else.

But maybe it could be transferred to pumpernickel.

It was okay.

But we all know – okay, well at least Tat and I know – that the real way to eat pumpernickel is like so:

With almond butter and date syrup.

Oh, yes.

Dense. Chewy. Pumpernickel-y.

And oh-so-hideous.

Seriously. The only thing my homemade pumpernickel is missing?

The canoodling couple on the package.

I even slept with it at night for it to sour. This bread relies on being given 18-24 hours to just sit and, well, be dough. And then it requires a sloooooowwww baking time.

Oh, and did I mention it needed a warm place to sleep for the 18-24 hours? Well, being that I made this when it wasn’t even 0* out, I took that as a damn good reason to turn my space heater in my room on for just a little bit longer than usual πŸ˜‰

When it first went in the oven (for hour one of five) I was alittle worried. It wasn’t a deep, dark pumpernickel color like I thought it would be. I was disgruntled. I didn’t know that the low and slow baking process is what gives it that color.

It emerged deep, dark and pumpernickel-y. Crisis averted.

And hey, it’s not even gross like I thought it might be when smeared with hummus and a roasted red pepper! Phew.

Of course, just because I can make pumpernickel bread doesn’t mean I can make pancakes anymore. Seriously – my groove was stomped on and thrown out the window this morning or something.

As much as I hate to admit this, there were two takes on pancakes this morning.

Take one fed the trash. And you know I hate to do that. But they were inedible. I don’t know why. The Β middle would not cook. Oh, yeah – probably because I accidentally dumped inΒ flat seltzer water because I’m all out of milk and am too belligerent to go shopping before this weekend. Oh, and I don’t get my day started by forcing down an inferior breakfast, thank you.

Take two, above, I burnt. Not a bad thing necessarily as I don’t mind burnt bread/toast/pancakes/cookies/whatever – and I actually really enjoyed the taste. I accidentally dumped in nutmeg instead of cinnamon, but that ended up being an error that worked out for the better. They were perfectly spiced.

However, the cranberries were…hear me out here…fizzy on my tongue. WTH? Maybe someone who knows anything about food science can tell me if maybe the acidity of cranberries react with baking soda? Because that’s all I could think of. I never use baking soda in pancakes but decided to throw it in there for the hell of it, and while the pancake itself was fine, the cranberries in the pancake were just…weird.

Yes the cranberries themselves are good. I had them just the other day.

It’s a mystery. Or maybe not. Maybe I should just get a clue in the kitchen?

OH and while we’re on the topic of ugly food, look at last night’s dinner.

Polenta stuffed pepper with mashed yuca.

Wow, don’t you just want to gobble that up?! You’re all probably shocked to learn this was actually the best stuffed pepper I’ve ever had. I’d share the (really easy) recipe but I’m 99% sure anyone who sees this picture would just as quickly decide it’s something they wouldn’t eat in a million years.

Hey, don’t judge a book by its’ cover!

Edit: Since a couple people were curious, here’s the recipe for the peppers. As you can see, I was out of a lot of…well, out of almost everything…so it’s been kept pretty simple. Simple is good!

Polenta Stuffed Peppers

Serves 1 as a main, 2 as a side. For a more complete meal, maybe throw in some chickpeas, or have some marinated tofu on the side! I had a side of mashed yuca, which complemented perfectly.

  • 1 medium-large red pepper, sliced in half and de-seeded
  • 1/4 c. fine- or medium-ground cornmeal/polenta
  • 1/2 c water
  • 3 white mushrooms, diced
  • 1/2 c. stewed diced tomatoes (I used fire-roasted)
  • 1 T. nutritional yeast
  • 1 T. hummus
  • salt and pepper, to taste

Preheat the oven to 375*. Bring the water to a boil over medium heat in a small saucepan. Once boiling, lower heat and slowly add the cornmeal, 1 T. at a time, stirring or whisking all the while. Once all combined, add in the tomatoes and nutritional yeast and season with salt and pepper. Continue to stir/whisk over medium-low heat until thickened. Remove from heat, stir in the mushrooms and hummus, and divide the mixture between the two peppers. Bake for 45 minutes, or until firm to the touch and the peppers are cooked through.

I loved having mashed yuca with this – its likeness to mashed potato really complemented the pepper. I followed a recipe out of Appetite for Reduction for mashed yuca with cilantro and lime. Even though I had no cilantro…

Anyways.

It’s All Star weekend. Don’t you wish you were my neighbor so you could come over for some of this pumpkin crumb cake?

AND YES, All plans are being made around the all star festivities.

Alright, everyone’s gotta have a really simple, maybe random combination of foods that they love together. Like apricots and pretzels. What’s yours?

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25 Comments

Filed under almond butter, baking, bread, breakfast, cooking, cornmeal, dinner, food, food blog, health, healthy living, lunch, pancakes, polenta, vegan, vegetarian

25 responses to “Maybe I am a Little Rude…

  1. Oh yes, I never use baking soda with fruit for that very reason. Once I baked apricot muffins using baking soda and they fizzed in my mouth – it was disgusting! From now on I only use baking powder. Always, always, always πŸ˜›

    xxx

  2. Yes, I do wish I were your neighbor!!!! I love avacados and whole wheat bread. πŸ™‚

  3. Ooh who would’ve thought baking soda could be so mean? I vow never to do cranberries and soda, thankyou very much.
    I liiike oats and cinnamon. Or squash and cinnamon. Or anything and cinnamon! And I think there’s something about dates and wheatgerm in the same mouthful that just works (or maybe that’s just me?). πŸ™‚

  4. As for the banana thing, I’d totally hide the last one lmho. I do it all the time back home- I’m a big time food hider. When it comes to my brother, at least. He’ll go through half a jar of PB a day..so it’s crucial he doesn’t lay a paw on my $10 jar of Justin’s. Anyway! A really simple food combo I love- PB dipped in cereal. I’ll dip a spoon in a lil PB and then straight into the box. The cereal stick to the PB of course..making a lil cereal/PB popsicle lmho. πŸ˜›

  5. I’ve never had date syrup but it sounds right up my alley. Love the PB apricot pretzelwiches, that sounds like such a winning combination! I love having toasted pumpernickel/dark rye bread with hummus, roasted red peppers and smoked salmon..it’s delish!

  6. Sorry I’ve been slacking on the comments… this week has been rough for my time-management skills o_o

    Nom, nom. I don’t need to tell you how much I love pumpernickel. But home-made!? Now that is intriguing! Does it taste similar?

  7. Michelle

    Polenta stuffed pepper sounds amazing! Please share the recipe.

  8. When I was maybe 6 or 7, my brother and I loved dipping cheese in ketchup. Now I find the combo repulsive. And don’t even like ketchup anymore! But we used to go CRAZY with it…

  9. I would love a good polenta idea! everytime I make it it turns out sooo bland 😦

  10. Pumpernickel is my favorite bread! As far as random combinations of food goes I love scrambled eggs and ketchup. I never thought of that as strange but many people I know think it’s weird. No matter if it’s weird or not, it’s tasty!

  11. Usually at the dining center on campus I make an open-faced sandwich out of hummus and chickpeas with some onion / shredded carrots for crunch, so hummus and beans would be one of my favorite combos, along with avocado and squash with something crunchy (like nuts) on top.

    And I wish you were my neighbor just so I lived near someone who was as into food and cooking as I am.

  12. sweet potatoes dipped in ketchup – actually, anything dipped in ketchup.

  13. Ohhhhhmaiiigawd, can I just say that your food pictures are making me hungry again and it is past my bedtime and I just ate 4.5 cookies? Those pretzels are delicious, I remember I used to eat them non stop when I was little because they were buttery, delicious, and I could have sworn were each given their own individual flavors (most of the time I thought they tasted like banana bread, but Imeannn a girl can dream).

  14. Colleen

    That crumb cake looks TO DIE FOR!!! πŸ™‚

  15. Haha, this post is so cute. I love your pretzel-apricot sandwich. Luckily, your boss has a sense of humour. My fave combo is the simplest you can get.. pb & j of course! or pretty much anything with peanut butter.. carrots, sweet potatoes, bananas… i eat it with everything.

  16. Sometimes “ugly” is more appealing. Maybe I’m weird but I actually prefer stuffed peppers ugly. For some reason I associate overflowing stuffing with better taste πŸ™‚ .

    The very simple combination I love at the moment is chocolate and peanuts. The sweet and the salty are in perfect balance.

  17. Ok, I know this is three, but the bread is the necessary “vehicle”: coconut butter with hazelnut butter. And dates with tahini – I guess it’s a bit like your pretzels, salty with sweet. Apples with almond butter is an obvious choice, which was much more delish than I expected…

    I’m off for work later so good thing you got me some fresh snackage inspiration ;-). Have a nice w-e Jess.

  18. We haven’t done the baking unit yet in my food science class, so I have no idea about the baking soda and cranberries. I’m curious to find out now though!

    I love hummus and avocado together!

  19. Anna

    You can’t call something ‘the best stuffed peppers you’ve ever had’ and tell us how easy it is, then not give us the recipe! I’m all about ugly-duckling-food.

    And pumpkin crumb cake. I’m ALL about pumpkin crumb cake…

  20. I actually think that stuffed pepper looks mighty tasty!! I recently made a millet stuffed pepper that looks similar to that, and it wasn’t pretty but yeah… one of the best I’ve ever had. I’ll have to try polenta next time.

  21. ahhh i freaking just love everything you eat and i know i always say that but its SO Truee.. ahh
    my fav combo.. sweet potato and almond butter!

  22. Your combinations ALWAYS amaze me, seriously. You think of the best stuff together…

    I love pretzels and M&Ms together. If you eat one pretzel with 2-3 m&ms it’s like a chocolate-covered pretzel. It’s been way too long since I did that !

  23. Stuffed peppers seem impossible to photograph! You still manage to make them look good though!

  24. I eat avocado and cheese sandwiches for lunch all the time. People think I am nuts πŸ˜‰

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