what's in my... fridge

Some of my most favorite entries by other bloggers have been the posts showing around where they live (here's mine) or what's inside their bags, it's a fun way of getting a little virtual peek into each others lives. This time around I wanted to share... my fridge!



Having a stocked and full fridge makes me a happy camper.





Freezer must-haves: edamame, pizzas, ice cream, apple blossoms and french fries. I also like to have numerous types of fake meats/chick'n, some rice, french onion soup and a couple frozen dinners (in this case: Amy's cheese enchiladas).





Fridge must-haves: DRINKS, all sorts of drinks: water, Sprite, Hansen's cherry vanilla creme soda, creme soda, root beer, Gatorade, soy milk, rice milk, coconut water, Simply raspberry lemonade, cran-peach juice, Dole orange pineapple banana juice, Newman's Own lemonade and various Coffee Mate's for our coffee. I also like to have the option of a million different condiments (yes, that is a dish full of Del Scorcho on the top shelf). I always like to have a few types of cheese and as for fruits and veggies: raspberries, artichokes, tomatoes and carrots are some of the necessities.

Quorn Cheeseburgers

Yesterday I tried the NEW Quorn meatless and soy-free Cheeseburger patties. They had a smoky hint to them and had I known beforehand what they would taste like, I would have smothered the bad boys in bbq sauce!

Just as well, I used my regular condiment of choice for burgers: cheese, tomatoes, pickles and ketchup... with a side of cute Toy Story Cheez-It's and a Sprite.







And get this, even if you eat meat, these cheeseburgers are high in protein with 50% less fat than ground beef hamburger.

Homage to Quorn

Quorn is probably my favorite substitute meat product. Meatless, soy-free, plus a good source of protein. If you read my blog regularly or follow me on Twitter, you've probably noticed I use the naked chick'n cutlets and other Quorn products in a lot of meals. I recently came across these two new delicious products:

Gruyere Chik'n Cutlet - just like the naked cutlet, but topped with gruyere cheese and coated with breadcrumbs. I cook these in the toaster oven and pair them with rice or veggies.



Southwestern Chick'n Wings - spicy chipotle nuggets, great as an appetizer, snack, dinner entree or on top of salad!

Chick'n & Rice

Hi guys! I've been waiting to share with you another awesome step-by-step. When I have the time, chick'n & rice is one of my favorite dishes to make! This is a recipe that can be made with either fake or real chicken. Enjoy!

You will need:

1 stick butter (melted)
1 can cream of mushroom
1 can cream of celery
1 can cream of chicken*
1 cup water
1 cup rice
seasoned salt to taste
4 pieces defrosted chicken/chick'n

*cream of chicken substitute: artificial chicken flavor/powder
(stir together 2 1/2 cup water + 2 1/2 tsp powder)



Directions:
1. Preheat oven at 375 degrees

2. Pour melted butter in pan



3. Pour cream of mushroom + cream of celery
(you can also use 2 cans of each rather than mix, depending on your preference)



4. Pour cream of chicken or cream of chicken substitute, stir

5. Pour 1 cup water, stir

6. Pour 1 cup rice, stir

7. Add chicken/chick'n

8. Add seasoned salt to top



9. Bake for 1 hour

homemade chick'n pot pies

Hey guys! I'm about to embark on a weeks trip to Salt Lake City and Vegas, so excited for all the wonderful food and upcoming posts! But for now, I leave you with this sought-after recipe for chick'n pot pies! These babies are enjoyable to make and very flavorful! Without further adieu, vegetarian chick'n pot pies for two!



You will need:

2 small pot pie pie tins
1 package veg chicken flavored gravy mix (we used a package from Henry's)
3 small potatoes
1 large carrot
1/4 cup corn
2 chick'n cutlets (we used Quorn)
2 1/2 cup flour
1/4 cup sugar
1 tsp. salt
1 cup shortening (we used Crisco - All Vegetable)
1/2 cup soy milk

Preheat oven to 350 degrees



(Pie Crust)

1. In a large mixing bowl, combine dry ingredients.



2. Cut in shortening, a fork works best.





3. Add soy milk.





4. Knead dough.



5. Roll dough into a ball.






(Pie Filling)

6. Cube chick'n and potatoes, slice carrots.



7. In a medium saucepan, bring vegetables to a boil.

8. In a small saucepan, bring gravy to a boil (see gravy instructions, as they may differ).




(Back to Pie Crust)

9. With a rolling pin (we used a cup!), roll out dough large enough to fit in base of pie tins.



10. Form the dough to fit the base and trim the excess dough.





11. Start with a little gravy in the bottom of the pies.



12. Add potatoes, carrots, corn and chicken.



13. Top with gravy.



14. Roll out remaining dough to fit the top of your pies. Once the dough is placed over the top, trim the excess dough and smooth the edges. Thumb the dough into the sides to seal pies. Either use thumbs to form dimples or use the fork method to seal pies.



15. Optional, use scraps of dough to make personalized pie toppers.





16. Be sure to poke a few holes in the top to allow ventilation.

17. Bake for 45-60 minutes.

Solana Beach, Encinitas, home

Lunch // Zinc Cafe & Market: grilled cheese and vegetarian black bean chili



Dessert // Pannikin Coffee and Tea: raspberry pie, chocolate cake, irish creme iced coffee
and soy mexican hot chocolate



Dinner // Home : Quorn chick'n cutlets with provolone cheese, saffron rice, tomatoes, rolls
and creme soda!