When I travel markets are one of my favorite places to visit. Markets and grocery stores. Since I’m still working on Austrian posts, when I found these photos I thought I’d best share them. The Naschmarkt in Vienna has a terrific variety of food stalls and shops, some offering items I could not readily identify. That’s never a problem for me, as long as I can take photos. There are also numerous restaurants so you don’t need to go hungry while you wander.
This is just a little throw together post, as I woke up to realize it is Wednesday and I didn’t schedule a post for this morning. Horrors! I’ve been so proud of myself sticking to my schedule. What was I thinking? What was I doing? So without further ado, here are some of my favorite shots from Pike Place Market in Settle, WA. Like any good market, it is a photographers’ dream.
Many years ago I discovered what I lovingly refer to as “fake hamburger”. In truth it is Yves Veggie Cuisine ground round, a soy and vegetable product with the consistency of cooked ground beef. ” All of Yves ground products are meat free, low in fat, cholesterol free, a good source of protein and iron and always trans fat-free! You can substitute ground in your favorite recipes where ground beef would be needed!” (I took that from their website, can you tell?) I like to use this product when I make chili. Unlike real ground meat, it doesn’t need to be browned and drained. It is precooked so it is added near the end of cooking time just to heat through. The texture is so similar to ground beef that a vegetarian friend of mine won’t even eat it! I have served this chili to many people who were totally surprised when told after dinner that they had eaten a meatless meal. (My mother might have then been hungry, as she says she needs meat to be full.)
I don’t use a recipe when I make chili, but I’ve tried to write something down for reference.
2 onions, chopped
2 cloves garlic, chopped
4 stalks celery, chopped
2 jalapeño peppers, seeded and chopped
3 – 4 tbsp. chili powder (to taste)
1 tbsp. cumin
1 tbsp. sugar
4 carrots, diced
1 bottle of pureed tomatoes
1 pile of mushrooms, quartered
1 or 2 tins of kidney beans, rinsed and drained
2 packages of Yves ground round
Saute the onion to soften, add garlic, celery and peppers and seasonings and continue cooking for a few more minutes. Add carrots, pureed tomatoes and about a cup of water. Cook for 10 minutes and add mushrooms, beans and veggie round. Bring to a boil, reduce heat and simmer long enough to heat through.
inspired by a recipe in Best Summer Weekends Cookbook by Jane Rodmell
number of servings depends on volume of ingredients chosen
greens – spinach, romaine, mixed greens, arugula, etc., cleaned and dried
asparagus, sliced diagonally
green beans, sliced diagonally
broccoli, cut into small florets
snow or snap peas
green onions, finely sliced
golden raisins, washed and drained
pine nuts, toasted
1/2 lb. bacon, cooked crisp and chopped
Blanch asparagus, broccoli, green beans, snap peas one after the other for 1 – 2 minutes. Lift out with a slotted spoon and refresh in ice water. Combine greens, vegetables and raisins. Toss to mix well. Add Creamy Citrus Dressing and toss again. Chill for an hour before serving to let flavors blend. Just before serving, add pine nuts and bacon and toss again.