Unbreaking Vegetarianism

When I was 13 I decided to stop eating meat. When I turned 18- and this is 99.9% Anthony Bourdain's fault - I started eating meat again. I've always regretted it a little bit, and I can honestly tell you that I felt much better when I was vegetarian. When I started eating meat again, it's like everything s l o w e d down.
So I made a decision.
Today, I did not eat meat. I will not eat meat tomorrow, or the next day, or probably ever again. I might eventually work in being vegan, but I am immediately also cutting out all the foods that gross me out when I'm not eating them, which mostly consists of greasy food like pizza and hamburgers. I have a super-strange, strong aversion to seeing/smelling greasy food when it's being cooked (this feeling has increased as I've gotten older) so it's only logical that I just stop eating that stuff along with switching to meatless.
Wish me luck, guys! To celebrate I found a lovely Vegan Dessert Recipe:

'Fauxstess' Chocolate Cupcakes

From The Post Punk Kitchen

First Recipe Card- Swiss Roll

click for full view

This is my first in a series of little recipe cards for y'all c:  It's good and it's easy! You can nix the cocoa powder and make a vanilla version!

Foodie Friday: I missed national Taco Day!!

As you may or may not know, Nation Taco Day was on Tuesday. (Oct. 4th)  There was not a taco in sight at my house, shame on me! To make up for it I'm making Taco Soup tonight, it's super super easy and super super wonderful. This recipe is very versatile, you can put pretty much anything in it and I cook mine in a crock pot.

Daddy's Taco Soup

Not winning any beauty contests but it's damn delicious!

Ingredients:

1lb ground turkey or beef -or whatever you like

2 cans of diced tomatoes - you can use 3 if you like tomatoes.

2 cans of beans, don't drain -  I use pinto beans and black beans but my MIL uses kidney and navy beans. It's totally up to you and your tastes. 

1 can of corn or hominy, drained

1 onion, chopped

1 can of green chilies - or a few hatch peppers or some jalepenos this depends on how spicy your tastes are.

1 cup of beef broth 

1 packet of Taco seasoning 

1 packet of Ranch Dressing mix

Salt and Pepper to taste 

On high heat, cook onions and meat. While that's cooking, add all the other ingredients EXCEPT the taco and ranch seasoning packets to your pot or crockpot and set on HIGH. Right before your meat/onions are done, add in the Taco and Ranch packets and mix well. Spoon meat/onion mixture into your crockpot/pot and stir. Cook for at least an hour, on High in a crockpot or Medium over the stove.  You may serve your soup with lime, shredded cheese, and tortillas like I do. I <3 this stuff, after I make it I'll even eat it for breakfast!

Foodie Friday: I do not like them, Sam I am.

Ever eaten pickled eggs? You probably have a strong opinion about them either way. I'm not really an "egg" person, I'll have scrambled eggs a few times a year and I think omelets are foul, but I happen to think hard-boiled, pickled eggs are damned delicious. Here's how I make mine:

Pickled Green Eggs

You will need:

Eggs

Vinegar of your choosing - My favorite vinegar is apple cider vinegar and I always prefer it, but white vinegar works fine too. 

Salt and other seasonings as you see fit.- I like mine spicy so I use about 2 tablespoons of salt, about 3 tablespoons of mustard, onion (powdered or little slices) and a few drops of Louisiana hot sauce.

Green food coloring - or whatever color your want them, if you're cool and want to eat fun-colored eggs. If you're boring, food coloring is optional.

Veggies - also optional if you're boring. I <3 pickled carrots, cauliflower and celery but I don't always have them on hand.

Boil eggs for 7 min. , only using enough water to barely cover the tops of the eggs. Pour eggs into a bowl of cold water that has been placed in the sink- let cold water run over to cool them down. While the water still running, use the pot you cooked the eggs in to bring your vinegar, spices and food coloring to a boil- I never measure my vinegar, you need about as much as the water you used to boil the eggs. Peel the eggs and add them to the boiling vinegar mixture. Turn down heat, still keeping it hot but not letting it boil. Add veggies. Cook until eggs become a brilliant green (or whatever color you used. If you just use my salt/mustard combo,they will turn freakish yellow). Cool in a plastic container, cover tightly with a lid. Let cure for at least 24 hours. BAM! Home-made pickled eggs!