Random Pictures #2: Hamburger

Following up Random Pictures #1, is this mysterious plate. Let's break it down and see what The Food Monster has eaten.
I believe this Hamburger or Turkey Burger was grilled on a George Foreman Grill, served with lots of goodies on a wheat Hamburger Roll with Djion Mustard, Mayo, Lettuce, Freshly sliced Roma Tomato, and Ketchup. However, The real gym of this photo, and the reason I now remember why it was taken is the object in the foreground. That mega Salad and all of its toppings. Start with a bed of Hearts of Romaine, or mixed greens, add fresh sliced Cucumber, Chopped Tomato, Feta and Goat Cheese, Beets, pine nuts, sesame sticks, seasoned croutons, dried cranberries, mozarella cheese, the list goes on and on. And that's all that I can remember/see what's in this fantastic side dish. Get creative, get out the nuts/fruits, dressings, leaves and make something delicious tonight.

***Dressing, I believe was some sort of Asian Ginger Dressing, as I do love them.

Random Pictures #1: Pizza

While moving from Los Angeles, to North Carolina, I wasn't able to post as often as I would have liked. Unnamed pictures began piling up in folders with dates added on my computer, or stuck on my memory card during the transition. Needless to say, lots of details about what I have been eating may be lost forever. Lucky for you, you are going to get a few Random Pictures posts. This one, is entitled Pizza. It is obviously a homemade pizza, I believe with one of the fantastic doughs from Trader Joe's and their pizza sauce as well. The toppings probably include Feta, Goat Cheese, or both, and what else I cannot remember or make out. I do remember it being fantastic and non-vegan. So, vegan's don't try this at home. In the spirit of random pictures week, get out there and make something of your own, forget about it and then try and think about what you had several months later.

Mushroom Basil Goat Cheese Pizza

Mushroom Basil Goat Cheese Pizza

We got the hankering for some pizza one night. I will tell this story through pictures, the final products being from two different nights. The Pizza sauce made two pizzas, we used 2 crusts. . Ingredients came from Trader Joe's.

Mushrooms, cleaned, sliced, sauteed with minced Garlic
Basil, cleaned, ripped
TJ's Whole Wheat Crust, rolled out according to directions
TJ's pizza sauce Mushrooms and Garlic
Herb Crusted Goat Cheese from TJ's
Shredded Whole Milk Mozzarella

1/4 of the pizza was made without the cheeses for the Vegan that ate with us.

For an a little something extra,
rub a drizzle of Olive Oil into the crust, then a few drops of Honey, and a sprinkle of Cinnamon, which gives a slight sweetness to the crust and balances out any savory pizza.


Enjoy!

- The Food Monster

Crepes, Finnish style

Ok, here we go, it's been about 4 days, and I am finally getting around to posting an old post. This whole work thing is really getting in the way of blogging. I guess, the whole paying rent is getting in the way of not working. It is a vicious cycle I tell you.

This was one of the last meals that Dasha came up with before she moved back to New York. Finnish style crepes. They might be Russian or some other Scandanavian style, but she is half-Finnish, so that's what they will be called. The crepes were a typical simple recipe, similar to the Argentine influenced, Panqueques.

The only difference were the insides. On the left, we have Salami, and English Cheddar inside. These ingredients were added right after the crepe was finished cooking, before it was removed from the pan in order to properly melt the cheese, and warm the Salami. Fresh Dill was added as a garnish. Boy what a difference an herb makes.

The crepes on the right are vegetarian friendly. Ripe, fresh aprictos are sliced, and placed inside along with a goat cheese. We had a three pack of regular, herb filled, and I believe a red pepper goat cheese. This photo contains the herbed cheese, and with a few leaves of mint, perfectly complemented the apricots.
Come up with your own filling and let me know what your favorites are. Until then, enjoy this Finnish take, on a American twisted, French