The other day the mister and I started reminiscing about some of our earliest memories of what our parents fed us or what they used to eat when we were growing up. One of the dishes that we both remember eating was the classic creamed beef on toast, or as my mom use to call it, shit on a shingle. Yup, shit on a shingle. (who ever started calling creamed meat on toast is a freaking genius) I think that as a kid, I liked the dish just for the mer fact that I could say the word shit and get away with it. I think my mom liked it for few reasons; she could make a big butt load of it really fast, for a crap load of kids, on the super cheap. And I think that she just really like it.
Shit on a shingle is one of those foods that I like to call “trash food”, you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I’ll still feed nick a can of beefaroni.. he likes it) As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like “stuff on a shingle” or lumps on a shingle”, but what kid (or adult) would want to eat that. Let’s just stick with shit, it makes it more awesome to eat it.
The shit….. A few mushrooms, a bit of onion, cooked lentils, flour, milk, oil, salt and pepper, and garlic powder. And the shingles.. 2 pieces of thick white country bread. Slice the mushrooms and the onion and toss into a skillet with a drizzle of oil. Cook on medium heat until browned and fragrant..Remove from pan.In the empty pan still on medium heat, add in the olive oil and the flour. Whisky constantly, slowly add in the milk. Keep whisking until sauce thickens. Remove from heat. Add in salt, pepper, and garlic powder.Add the mushrooms and the lentils into the sauce and give it a good mix. Oh, and don’t forget to toast up the bread. Now dump that shit all over those shingles! Oh the memories.
If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)
Enjoy this fantastic Spring weekend!
-C
Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)
One serving
1 cup cooked lentils
2- 3 mushrooms
1/2 small onion
1 cup milk (cow, nut, plant… whatever you want)
1 tablespoon olive oil
1 tablespoon flour
1 teaspoon garlic powder
salt and pepper
2 pieces of nice thick but soft white sandwich bread
Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the sautéd mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.
I can’t stop eating these. They are like little balls of crack and I am an addict.
Frozen peanut butter grapes… I mean, I just can’t stop.
So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore. I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes. Then whenever the mister goes to grab the bag of frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me. Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way… not having a lid to take off makes the process a little easier.
Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.
I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily addicted to these as well. I have seen kids that hate grapes go totally bonkers for these. Just so you know.
The stuff you will need. Washed and drained fresh grapes (green or red. I usually use red but the green were half the price and the red ones didn’t taste very grapie*) Creamy peanut butter, skewers, and a little bit of cinnamon or cocoa powder (optional)
*Note. When you are the store, try before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.
Ok, so now let’s make these bad boys.
Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen. When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.
Whenever your ready… Eat. And be so happy. And always keep a back stock of frozen grapes in the freezer. They are the best.
Keep it realz.
-C
Peanut Butter Freezer Grapes
the quantity is up to you, but I recommend making a shit ton!
Creamy Peanut butter (I use organic creamy from Trader Joes, or natural skippy)
Green or Red Grapes
Cinnamon and or cocoa powder (Optional)
Toothpicks or skewers
Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.
Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4 oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)
Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.
Eat as many as you want… Make so many because you will become addicted!
Last week pineapples were on sale everywhere……So I bought 5. Don’t judge
And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists. Now we have plenty of pineapples and don’t have to pay the $4 a piece prices. (Justification)
But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it…….It will rock your world.
Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale…It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.
A salad that will make you smile. (and maybe buy 5 pineapples)
Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple. The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.
The prep is done, now compile. Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.So good……So so good.
Happy Friday!!
-C
So Good Pineapple Dill Kale Salad
Serves Two
3 cups washed and chopped Kale
1/2 a avocado, diced
1 cup fresh pineapple chunks
1-2 springs fresh dill
1 tablespoon Red Wine Vinegar
Salt
1/2 cup cooked lentils (or any bean or nut will do)
Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together.
Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.
Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around.
Now eat.
The bounty of spring is upon us. Asparagus is everywhere and I have been embracing it.. smelly pee and all. And along with all my spring veggies and smells, I have grabbing for more springy spices. I go through seasonal spice kicks, like cinnamon and ginger in the fall, curries and chills in the winter. And for spring, I am big on sumac. If you haven’t heard of it or tasted it, it kind of taste like a tangy salty lemon..without actually having any salt. And its a really pretty, a bright red, almost purple color. I use it on a lot of things, especially veggies and bean dishes, sometimes as a lemon replacer, but mostly to add another level of tangy flavor. It’s fantastic, really great for all those springy time dishes. Nice and bright!
This dish is perfect made and eaten right away, but it’s one of those dishes that tastes even better the day after. Also it’s good and safe to serve room temperature. (think lunch box or a picnic!) And did I mention healthy? Protein packed quinoa and the lean green asparagus, I mean come on. You won’t feel an ounce of guilt for eating a hugmongo bowl of this stuff because you should, so it’s totally ok.
Eat away!
The stuff of the stuff. Quinoa and asparagus for the base. Sumac, lemon, garlic, onion, salt and pepper and a little splash of oil for the dressing.
Note. Sumac is not always the easiest spice to find. I know that its available online (what isn’t) and that some health food store or herbal apothecaries carry it, but i have ye tot see it at a conventional supermarket. And once you find it, buy a good amount cause you will also fall in love with it and use it on everything.
Start by making the dressing. You want to have it sit for at least 10 minutes. It will be perfect by the time the quinoa is done. Mince the garlic, dice the onion and juice the lemon. Stick it all into a jar with the sumac, a pinch of salt and pepper and about a teaspoons worth of olive oil. Stick a lid on the jar and shake shake shake. and let it sit.
Now you should make the quinoa.. Water and quinoa go into pot, high heat until boiling, topped with a lid and set to simmer for about 15 minutes.
When the quinoa is simmering, cook up the asparagus. Add a drizzle of oil, to a pan and a few splashes of water. Place trimmed and chopped asparagus to pan and sprinkle with salt. Cook on medium heat for about 8 minutes, or until cooked but still has a nice crunch to it. Take off heat and add the dressing to pan. Let it sit and marinate for a few minutes.When the quinoa is tender, fluff with a fork and add to the skillet with the asparagus and dressing. Toss around to make sure all the quinoa gets dressed. Take a taste.. does it need a little salt and pepper? Add a pinch if it does.Pile into a bowl, add a bit of cracked pepper.. and eat.
Or… Idea! Make this dish and pack it into a jar. Maybe grab a baguette and some hummus os some other tasty foods and take yourself and a friend out for a picnic.
So much good .
Keep it real yo
-C
Quinoa and Asparagus with Sumac Dressing
serves 3-4 as a side dish or 2 as a main meal.
1 cup quinoa
2 cups water
8-10 asparagus
olive oil
For the Dressing
1 tablespoon sumac
1/2 small red onion
2-3 cloves garlic
Juice of 1 jumbo lemon or 2 small lemons
2 teaspoons olive oil
salt and pepper
Start but making the dressing. Mince the garlic and finely dice the onion. Place in a jar with the sumac, the juice of the lemon, a pinch of salt and pepper, and a little splash of oil. Top the jar and shake the crap out of it for a minute. Let sit and meld. (This dressing can be made ahead of time and is fantastic on all sorts of everything)
In a large pot, add water, quinoa and a spindle of salt. Bring to a boil, cover , and reduce heat to simmer. Let cook for about 15 minutes or until water has completely absorbed. When the quinoa gets going, trim the woody parts of the asparagus and chop the remain asparagus into inch long pieces. Toss into a lightly oiled skillet with a few splashes of water, sprinkle with salt and put on medium heat for about 8 minutes, or until asparagus is cooked, but still crispy. Take off heat and add the sumac dressing. Once the quinoa is done, fluff it with a fork and toss it with the sumac dressed asparagus. Scoop into a bowl, add some cracked pepper. Bring food to face and eat.
Any leftover? This dish is fantastic serves cold or at room temperature.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
Shit on a shingle is one of those foods that I like to call “trash food”, you know stuff like beefaroni or pork and beans. Stuff that we all loved as little kids but might think twice about feeding to anyone now. ( I’ll still feed nick a can of beefaroni.. he likes it) As a throwback to our earliest food memories, (also a lack of food in the house and wanted to make something fast, easy, and cheap.. thanks mom!) I made the mister my rendition of the classic. Creamy Lentils and Mushrooms on toast. Not quite as trashy as creamed beef (lentils, mushrooms and onions are not trashy) but you get the same reminiscing feeling. I guess I could call it something like “stuff on a shingle” or lumps on a shingle”, but what kid (or adult) would want to eat that. Let’s just stick with shit, it makes it more awesome to eat it.
If you need to, make it classy by serving it with a cloth napkin and a nice fork and knife. But eat it however you need to. (As kids we like dirty hands and no fork, preferably with a big tall glass of overly sweetened red flavored kool-aid)
Enjoy this fantastic Spring weekend!
-C
Shit on s Shingle (Creamy Lentils and Mushrooms on Toast)
One serving
Slice the mushroom and onion and toss into a pan or skillet with a drizzle of oil. Cook on medium heat until brown and fragrant than dump onto a plate. In same skillet, add the oil and the flour and mix with a whisk while slowly adding in the milk. Keep whisking until sauce starts to thicken. Turn heat to simmer and add in the cooked lentils and the sautéd mushrooms and onions. Push down the bread in the toaster.. and when it pops up, dump the shill over it.
Frozen peanut butter grapes… I mean, I just can’t stop.
So you say you have never frozen your grapes? Well you should. It’s the only way I like to eat them anymore. I was never a huge grape fan, but one day long ago, I discovered the wonder that is the frozen grape and it is amazing, Now whenever grapes are on sale at the grocery store, I buy way to many and end up filling our tiny little freezer with jars and bowls of grapes. Then whenever the mister goes to grab the bag of frozen peas for his sore back or knees, there is almost always a frozen grape avalanche. Why I don’t put a lid on those containers is even a mystery to me. Oh, now I remember.. I want easy access.Oopen the freezer, grab a few grapes, and go on my way… not having a lid to take off makes the process a little easier.
Then one day, the frozen grape game turned into something else, something a little more decadent and even more addicting. Where it came from, I do not know. Maybe it’s some subconscious throwback to a childhood full of peanut butter and grape jelly sandwiches, or maybe it’s just that fact that I think peanut butter can pretty much go with anything. But no matter why, I started dipping those frozen grapes into peanut butter and never looked back. And now when I have grapes, it’s all I want to eat.
I am warning you now, once you start making these, watch out, because before you know it, you will develop a frozen grape addiction too. And littles.. they are as easily addicted to these as well. I have seen kids that hate grapes go totally bonkers for these. Just so you know.
*Note. When you are the store, try before you buy. You know what I mean, eat a few while shopping aground. I say this because not all grape are created equal. Some taste way better than others. I have bought grapes before that didn’t taste like anything or that have really tough skins, and those just piss me off, so eating a few will guarantee that your money is being well spent and that the grapes won’t disappoint you.
Ok, so now let’s make these bad boys.
Simple simple. Two grapes per skewer (or toothpick) Lay on a wax paper covered dish or pan and stick them in the freezer until frozen.
When the grapes are frozen, melt peanut butter. Take a big glob and stick in a tall skinny cup or bowl and stick in the microwave or heat in a sauce pan and then transfer to a tall skinny vessel. Take frozen skewed grapes and, one skewer at a time, dip in the peanut butter. Cover with as much or as little of the peanut butter as you want and place on wax paper. If you are feeling feisty, add a sprinkle or cinnamon or even a dash of cocoa powder. Or, this may seem a little crazy, but garlic powder is so F*ing good.(it’s worth at least giving it a try) When all grapes are dipped, place back into freezer for another 10 minutes or so to let the peanut butter set up a bit.
Keep it realz.
-C
Peanut Butter Freezer Grapes
the quantity is up to you, but I recommend making a shit ton!
Wash grapes and skewer 2 grapes onto a stick. Place on a flat surface and stick into the freezer until frozen, which usually takes about an hour.
Once grapes are frozen, stick a big glob of peanut butter into a tall skinny vessel (Like a juice cup or a 4 oz ball jar) and warm to a liquid constancy in the microwave (about 30-45 seconds) or if you don’t have a microwave, stick in a sauce pan, warm on stove, and pour into a glass (what I do)
Remove frozen grapes from freezer and dip into melted peanut butter. Place on a wax paper line tray or pan and sprinkle with cinnamon and or cocoa powder, or not, or a few (whatever you want) and stick back into freezer for another 10 minutes.
Eat as many as you want… Make so many because you will become addicted!
And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists. Now we have plenty of pineapples and don’t have to pay the $4 a piece prices. (Justification)
But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it…….It will rock your world.
Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale…It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.
A salad that will make you smile. (and maybe buy 5 pineapples)
The prep is done, now compile. Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.
So good……So so good.
Happy Friday!!
-C
So Good Pineapple Dill Kale Salad
Serves Two
Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together.
Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.
Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around.
Now eat.
This dish is perfect made and eaten right away, but it’s one of those dishes that tastes even better the day after. Also it’s good and safe to serve room temperature. (think lunch box or a picnic!) And did I mention healthy? Protein packed quinoa and the lean green asparagus, I mean come on. You won’t feel an ounce of guilt for eating a hugmongo bowl of this stuff because you should, so it’s totally ok.
Eat away!
Note. Sumac is not always the easiest spice to find. I know that its available online (what isn’t) and that some health food store or herbal apothecaries carry it, but i have ye tot see it at a conventional supermarket. And once you find it, buy a good amount cause you will also fall in love with it and use it on everything.
Now you should make the quinoa.. Water and quinoa go into pot, high heat until boiling, topped with a lid and set to simmer for about 15 minutes.
Or… Idea! Make this dish and pack it into a jar. Maybe grab a baguette and some hummus os some other tasty foods and take yourself and a friend out for a picnic.
So much good .
Keep it real yo
-C
Quinoa and Asparagus with Sumac Dressing
serves 3-4 as a side dish or 2 as a main meal.
For the Dressing
Start but making the dressing. Mince the garlic and finely dice the onion. Place in a jar with the sumac, the juice of the lemon, a pinch of salt and pepper, and a little splash of oil. Top the jar and shake the crap out of it for a minute. Let sit and meld. (This dressing can be made ahead of time and is fantastic on all sorts of everything)
In a large pot, add water, quinoa and a spindle of salt. Bring to a boil, cover , and reduce heat to simmer. Let cook for about 15 minutes or until water has completely absorbed. When the quinoa gets going, trim the woody parts of the asparagus and chop the remain asparagus into inch long pieces. Toss into a lightly oiled skillet with a few splashes of water, sprinkle with salt and put on medium heat for about 8 minutes, or until asparagus is cooked, but still crispy. Take off heat and add the sumac dressing. Once the quinoa is done, fluff it with a fork and toss it with the sumac dressed asparagus. Scoop into a bowl, add some cracked pepper. Bring food to face and eat.
Any leftover? This dish is fantastic serves cold or at room temperature.