Franc’s Gastropub

10/21/2024

🤣😂🤣

10/21/2024

Apparently in crime shows from other countries, your husband can bring you an over night bag in jail. 🤔

11/07/2022

An idea…

06/26/2020

Antipasto

06/23/2020

This little gem will be on my plate soon.

12/01/2019

11/18/2019

When you get back on your game of eating healthy and making ahead for meals at work too. Asparagus is the veggie for the next two days.

10/05/2019

Green enchilada squash and sweet potato tacos. Hot damn!
2 big yellow squash sliced
1 onion chopped
1/2 cup Chopped tomatoes
1 can of hatch green enchilada sauce
Salt to taste
Oil for cooking
Your preferred cheese
1 large sweet potato or yam
Several slices of any kind of bacon (vegan or turkey or pork) chopped.
Tortillas of choice.

Microwave the sweet potato for 4 minutes (poke holes in it) set aside to let cool and then dice.

While the the sweet potato is cooking in a medium skillet add 2 TBSP of oil and heat over medium heat. Add the onions and cook for 5 minutes. Add the squash stir and cook for 5 minutes, add the tomatoes and cook down until all the liquid has cooked out of squash mixture.
Add the can of enchilada sauce and lower heat. Cook 30 minutes stirring periodically to reduce liquid. Once liquid has been reduced enough for your taste add in whatever cheese you want. Shredded is better. I used manchego. Cook until cheese is melted.
Set aside pan and in another pan add oil (if using already cooked or vegan bacon) and sweet potatoes and bacon.
Cook over medium heat turning periodically to crisp on all sides, cook until potatoes are browned and bacon is done. Drain fat if there is any.
Add sweet potatoes to the squash mixture and cook over medium heat browning and crisping the entire mixture. Turning about every 5 minutes for about 15 Minutes.
Full you favorite kind of tortilla, toasting them is best. I usually toast mine in the toaster over until it starts to puff. This is really required for gluten free or corn tortillas to not rip and fall apart.

Top with cilantro and tomatoes and extra hot sauce. Nom nom

I used mission spinach gluten free tortillas
Can be

08/18/2019

08/03/2019

Eggless scramble

First the recipes then the story

Kale salad-delicious on its own, I had leftovers
Kale-chopped
Cucumbers chopped
Cashews chopped
Tomatoes chopped

Dressing-blend together massage kale with it, and other salad ingredients
Lime (juice it)
Half a jalapeño seeded
Half a yellow squash
Olive oil
Salt to taste

Scramble
Chicken. Apple sausage diced
Tater tots cut up while cooking like hash browns ( I had no hash browns)
Bell pepper chopped up
Tomatoes chopped up

Cook the hashbrowns first in oil chop them up as they cook so that they’re like hash browns. Cook for about five minutes. Add chicken sausage chopped up, cook for another five minutes. Add bell peppers cook for another five minutes. Add chopped up tomatoes cook for another five minutes. add leftover kale salad continue to cook until everything browns nicely. Is delicious served inside a toasted corn tortilla, topped with avocados and salsa.

Now for the story and the picture. So my friend and I are having a freezer challenge which means we can’t put anything in the freezer. We can only take stuff out of the freezer but we have a couple of loopholes. One loophole is that you can put in animal carcasses for making stock or leftover veggies from chopping for making stock. Another loophole is that you can put in things like ground up onions, ginger, and garlic frozen in oil so that you can add those quickly to meals as you’re cooking. And the other loophole is stock. You can take stuff out to make stock and put stock back in. We are doing this because we had a freezer hoard that needed to be culled. First one empty wins. What this means is when I bought hashbrowns over a week ago I had to put them in the refrigerator and I didn’t cook them, so they went bad and I had to toss them out. lesson learned you should eat what you buy. And not buy too much that you can’t eat. This is what this challenge is about. This is why I used tater tots this morning. I also had some leftover chicken apple sausage so I needed to use that up. And I had delicious kale salad that had to be eaten.

On top of this freezer challenge that I’m doing, my nephew and I and a few other people in my family get really irritated when we go to find a recipe and there’s a blog with this big long story on it. All we are looking for is the recipe we really don’t care about the story. The story is really the cathartic thing for the person who wrote the recipe. So from my page, instead of putting the story up front, I am putting the recipes upfront and if you want to know the story you can read it after the recipe.

The kale salad is delicious on its own. But it really adds something to this scramble. Kale also will last days in the fridge with dressing on it. I am on the 3rd day with this salad and if I don’t eat it all Today the cucumbers and the tomatoes will go bad. You could add those only when you are ready to eat the salad. I wasn’t sure about cut cucumbers and kale in the scramble but they turned out to really add a level of flavor and a layer with the dressing that was not expecting. It was outstanding.

To make this recipe vegan use beyond meat sausage.