Veggie Hash with Eggs

Hash. Growing up this was something not exactly skillet hash browns and not exactly diced potatoes with veggies either. It was gross. There was simply not enough ketchup in the world to mask the flavor, the mush, the blandness. As an adult, a lover of veggies, and someone who doesn't want nor need meat in every meal, I was hoping against hopes this modern version Bean, Potato, & Veggie Vegan Hash was better than the dratted memories of hash as a kid.

Modifications Made:

I really despise measuring of quantities, especially at early hours of the morning. Instead of measurements, I used 1 potato per person, 1 whole zucchini, yellow squash, and red pepper each, and 1 box of mushrooms. Canned beans were left out all and replaced with two eggs each. Veggie pieces were cut into large chunks to retain some crunch and to help avoid mush and all were pan fried desperately in bacon grease and then tossed together at the end with fresh green onions, salt, and pepper.

Scaled for Likability: Good

Not really a vegan recipe with the usage of bacon grease and toppings of eggs but I have to admit it was way better than my memories of kid hash. Of course, the kid table counter part did not care for it as he is in the stage of life where if all meals served are not mac and cheese or hot dogs then meals are not worth eating. Next time, russet potatoes will be swapped for yellow gold potatoes and a green pepper will be added along with a dash of spice seasoning for some heat.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

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