Breaking in the new place

This was my 'breakfast' either before or after a 12 hour night shift this week. BLT.



Thursday I had a day off. Matt and I cooked up a storm to break in the new kitchen. I started it out with a bruschetta:
4 slices from a sour dough loaf from New Cascadia Traditional Gluten Free Bakery
4 swipes of Earth Balance buttery spread
4 pieces of proscuitto
Chopped tomato
Chopped fresh basil
Salt and Pepper



We continued the cooking adventure to make Shrimp and Artichoke Heart Alfredo: Divine.



Alfredo:
Quinoa Pasta cooked al dente
Cooked, peeled, and deveined shrimp
One box of frozen artichoke hearts
Garlic cloves, minced
Almond and cashew Mimic cream*
Daiya mozzarella cheese
Salt and Pepper



So almonds are on my allergy list. However, via my hair dresser who has been living with similar allergies for 7 years, it may be the case that I am only allergic to the husks. The husks don't follow almonds into the milk/cream. I didn't die from it so we must be good to go. Yay!

This will definitely be happening again. Soon!

New kitchen cooking!

Things have been painfully busy but loads of good cooking are on the way. I also have pictures of the apartment on my camera that is temporarily in an unknown location. I used my computer cam to capture something thrown together for a breakfast with a spinach craving.



Sourdough fried in a cast iron pan
Red/black quinoa polenta fried up
Chopped leftover meatballs thrown in
A hefty handful of spinach
And a good cup o' English Breakfast Tea

I picked up a loaf of sourdough from the New Cascadia Traditional Bakery at SE 6th and Market (much closer to me now-near Goodwill). It is an dedicated gluten free bakery with vegan options. I also picked up a GF vegan pizza with kalamata olives, sun-dried tomatoes, onions, and peppers on it. I ate it as I ran errands all afternoon. It was the fastest food I've had in a while, they had it ready and just warmed it up. I may have also picked up a cupcake, my oven is still out of service and I had wanted to bake last night. This cupcake was glorious, the most concentrated sugar I've had in months. It pretty much gave me a sugar migraine. So worth it. I forsee myself making more regular visits to New Cascadia.

Finally a bit o' posting

Life took a turn for the crazy. I got a new job at a Mental Health and Detox Hospital which is keeping me on my toes but going great. The Red Cross is kicking things into gear and needing more volunteers. AND I'm 98% set to move into a new apartment on this Friday. I'm excited but exhausted. Things will keep on moving. Just wanted to fill in some of the food I've been eating. Recently my cooking has seemed like nothing to write home about: fajitas, pancakes, stir-fry, and chicken lettuce wraps are just so delicious I can't stop.

Superbowl Fajitas-so pretty



Corvallis Fajitas-so delicious



Recipe?-yeah sure (store bought taco seasoning can have wheat and too many additives)
Peppers, I like one of each
Onion
2 tsp cumin
1 tsp oregano
1 pinch cayenne
Garlic seasoning or crushed cloves

Allergy Free Macaroni and Cheese! (Dairy-free, wheat-free, egg-free)


It was amazing, I made it once at the beach and shared it with friends and then again at home. Sooo delicious and should be one of my staples.

Recipe
1/2 box quinoa pasta, cooked, drained and placed in baking dish
1/2 cup rice milk or other non-dairy milk
3/4 cup Daiya mozzarella cheese
3/4 cup Daiya cheddar cheese
2-4 Tbs nutritional yeast
salt and Pepper
3 zucchini
1 onion
sausage
2 garlic cloves, crushed

I first cooked the sausage and threw in the zucchini, onion, and garlic. Pour these over the pasta and cook the cheese sauce in same pan for sausage-delicious-ness. First add milk and yeast and slowly add cheese. It melts well and gets thick. Add more milk/cheese as needed. Pour over pasta and stir in. I baked it for 30 min to get it really good but if could be eaten more readily. Check out the awesome dish from the beach cabin. Highly recommend this recipe!