Happy October

Hi there! It's October!

October is one of my favorite months! Pumpkin EVERYWHERE! (I love me some pumpkin!)

Unfortunately I am currently without pumpkin, which is very sad, but made something delicious, which is very yummy! It's also extremely easy to make

Easy Mexican Style Grilled Sammiches

Ingredients:
Refried Beans
Sliced Tomatoes
Daiya Cheddar
Corn Tortillas
Chili Flakes
Cumin
Salt and Pepper

Ingredients:
Mix the refried  beans with some chili flakes, cumin, salt and pepper to taste. Spread over a corn tortilla.
Top with a tomato, and then some Daiya. Add another corn tortilla.
Heat a skillet on med-high with some oil or cooking spray.
Once hot, add the sandwich. Cook, flipping every so often to prevent burning, until the cheese is melty and the sammich is hot throughout.
Eat and Enjoy!

This is also exceptionally good with Guacamole or avocados in it, as well as salsa, corn, and various other veggies added! It's super delicious!

Simple Hasselback Potato

I have been busy with the start of the new semester as well as working 2 jobs in the evenings, so cooking as sort of gone out the window in favor of super simple things that I can throw together in the blink of an eye.

And thus, the Hasselback Potato... simple, and fairly hands off.

Simple Garlic Hasselback Potato

Ingredients
Potato
Olive Oil
Salt, Pepper, Garlic granules (the coarse garlic stuff, not the super fine powder!)

Directions
Preheat the oven to 375
Taking a knife, carefully cut the potato into thin slices almost down to the bottom, but leaving it intact, to form a pan.
Brush the potato with olive oil, making sure to get some inside of the fans.
Sprinkle with Salt, Pepper, and Garlic.
Bake for about 45 minutes, until the fans separate, the skin is crispy but the inside of the potato is soft, and ready for munching!

Enjoy!

Recovery Food

So I haven't been updating in a while, but trust me, it was for the best.

For those of you who don't know me, you were unaware that a few weeks ago, I contracted a nasty salmonella infection. You might be wondering "Wait a minute, she doesn't eat eggs! How did she get salmonella?" Well, you can get salmonella from lots of things, in my case we've narrowed it down to 2 possibilities: 1, A salad I ate, or 2, from contact with someone infected with it.

I knew I hated salads.

So anyway, I still have not quite recovered, and all I've been eating has been brown rice and peas, not exactly bloggable food by any stretch of the imagination, as brown rice and peas tends to be not very exciting in general.

I decided to mix it up a bit yesterday, and made something equally as safe on the tummy, but with a bit more of a deliciousness factor. So I made some flavored polenta.

Easy Bok Choy and Mushroom Flavored Polenta
Ingredients:
1 cup Mushroom Broth (if you don't like mushroom broth, use whatever kind you want)
4 tbsp Cornmeal or dry polenta (these are technically the same thing, just named differently)
a few baby bok choys, chopped up. (Can't find Bok Choy? Spinach is a good alternative)

Directions
Mix together the cornmeal and broth. Bring to a boil.
Stir while boiling until it is nice and thick.
Add in the bok choy, and cook until the dark green parts are nice and bright green. (I cooked mine from frozen, so they took a little extra, but it should take under a minute!)
Transfer to bowl and eat! It's that easy. And my stomach didn't reject it!