There are some rooms that are starting to look all Martha Stewart here, even if it's only walls and woodwork. Most of the house is still trashed due to various piles of painting and repair paraphernalia strewn about. So not much cooking, although there is a lot of reading about cooking!
Hey- should count for something.
On recent weekends lunch has often been bypassed so I've decided being a piglet at breakfast is OK. This weekend I was said piglet, with a soon to be legendary (in my own mind) breakfast quesadilla.
Now to do this properly all the innards should be sauteed briefly (as they were) and then sandwiched between two tortillas (as they were) and then grilled on both sides (as they were not) to get the full quesadilla experience. Sadly, I was in a hurry to start the endless painting and the toaster oven stood in for the grill (which is packed away in the Storage Unit That Just Raised Their Monthly Fee- Happy Holidays!) But it tasted like more anyway!
Notice that in order to ensure full quality control, the frontmost quarter was
The painter's breakfast was assembled with green peppers, mushrooms, and onions sauteed in some Earth Balance, scrambled tofu (about 5 oz., but 4 oz. would have been plenty) seasoned with the indispensable scramble seasoning (which has undergone some tweaking), and sprinkled with a little bit o' non-dairy cheese shreds. Layered between two tortillas, the 'dilla was heated in the little oven at 350 F for just a few minutes to make everybody nice and toasty, and I was nomming one of the best breakfasts I've had in eons in no time. Probably made a bit too much filling as things were falling out on all sides but we are not being graded on neatness.
If this were paired with hash browns I think it would make a fabulous breakfast-for-dinner meal.