Rice a la CarolinaBreakfast: Potato Cakes, Banana, Whole Wheat Gem.
For this recipe, you are just supposed to form mashed potatoes into patties and fry them in butter. I used left over mashed sweet potatoes from the night before. They didn't turn out very well, I think my potatoes were not firm enough to make a satisfactory cake. They came out like regular mashed potatoes, with some burned parts.
Lunch: Egg Sandwich
For this recipe, you are just supposed to form mashed potatoes into patties and fry them in butter. I used left over mashed sweet potatoes from the night before. They didn't turn out very well, I think my potatoes were not firm enough to make a satisfactory cake. They came out like regular mashed potatoes, with some burned parts.
Lunch: Egg Sandwich
This recipe is pretty straight forward; I added some fresh cracked pepper. I also used the whole egg--why let it go to waste? It was an enjoyable lunch, the lemon juice lended a nice, fresh flavor to the eggs. It's been awhile since I've had and egg salad sandwich.
Dinner: Rice a la Carolina and Asparagus
Dinner: Rice a la Carolina and Asparagus
I wanted to attempt Rice a la Caroline because it is mentioned frequently in the book, The Road to Wellville, so I can only assume it was a San favorite. It's a layered dish, and one of the layers is supposed to be a layer of Protose. But, considering my experiences with homemade Protose, I decided to do what a housewife a 100 years ago would do: I went to the store and picked up a manufactured meat substitute.
I don't spend much time in the faux-meat department, so I shopped around a bit, looking for something that had ingredients and a flavour profile similar to Protose. Many modern vegetarian meats are made with similar ingredients: soy, wheat gluten, nuts. On a package of "chicken" tenders contained "ancient grains." oooo. In the end, I settled on a baggie called Smart BBQ, with shredded vegetable protein in a BBQ sauce. The chile sauce I made the other day was similar to a BBQ, and I thought the shredded veggie protein would be easy to spread.
I cut the potatoes into thin slices, like scalloped potatoes, and pre-cooked them
for 2 minutes on high in the microwave. I added the onions, butter, and I was out of sage so I used l'herbs du provence. I then spread the layer of Smart BBQ. The rice I cooked in the microwave, and mixed with about a tablespoon of tomato paste. I didn't have hard boiled eggs, I ate the last of them for lunch, so instead I sprinkled the surface with breadcrumbs. I topped to whole thing off with a drizzle of heavy cream, and baked it at 475 for 15 minutes.
This really didn't taste bad--I ate the whole thing. The top got very creamy, almost cheese like, and the potato-onion bottom layer was especially good. I also liked that it was an individual portion as opposed to a casserole. It seemed daintier, more refined, and it didn't look like someone puked on my plate. This is a serious contender for the main course of my dinner party, but I also have high hopes for the Corn Roast I'm cooking Friday.
I don't spend much time in the faux-meat department, so I shopped around a bit, looking for something that had ingredients and a flavour profile similar to Protose. Many modern vegetarian meats are made with similar ingredients: soy, wheat gluten, nuts. On a package of "chicken" tenders contained "ancient grains." oooo. In the end, I settled on a baggie called Smart BBQ, with shredded vegetable protein in a BBQ sauce. The chile sauce I made the other day was similar to a BBQ, and I thought the shredded veggie protein would be easy to spread.
I cut the potatoes into thin slices, like scalloped potatoes, and pre-cooked them
for 2 minutes on high in the microwave. I added the onions, butter, and I was out of sage so I used l'herbs du provence. I then spread the layer of Smart BBQ. The rice I cooked in the microwave, and mixed with about a tablespoon of tomato paste. I didn't have hard boiled eggs, I ate the last of them for lunch, so instead I sprinkled the surface with breadcrumbs. I topped to whole thing off with a drizzle of heavy cream, and baked it at 475 for 15 minutes.This really didn't taste bad--I ate the whole thing. The top got very creamy, almost cheese like, and the potato-onion bottom layer was especially good. I also liked that it was an individual portion as opposed to a casserole. It seemed daintier, more refined, and it didn't look like someone puked on my plate. This is a serious contender for the main course of my dinner party, but I also have high hopes for the Corn Roast I'm cooking Friday.
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