This is a super-simple, super-fast vegetarian recipe. Pepper and egg sandwiches are a Chicago tradition. Historically, restaurants which served Italian beef sandwiches and the like, would offer pepper-and-egg sandwiches on Fridays during Lent, to cater to the large Catholic population of the city. Fundamentally, it’s just scrambled eggs and sauteed peppers and onions on a roll, but it’s still tasty! Good condiments to add to it are ketchup and giardiniera relish.
Recipe link: Pepper and Egg Sandwiches
This week’s new (vegetarian!) recipe adds a number of new techniques: Dicing onions, mincing garlic and ginger, and using a skillet (either electric or stovetop) for the cooking. It is called “Chana Masala”, which literally means “Chickpeas with Mixed Spices”, and that’s basically what it is. Chickpeas, tomatoes, onions, curry powder, and other seasonings, simmered in a skillet and served over rice. Tasty!
Recipe Link: Chana Masala
This one was supposed to go up last weekend, but I wound up busy and distracted. So here it is, a week late, but none the worse for wear. This is a tasty vegetarian soup, not that much different from the ham and lentil soup I posted before:
Here’s this week’s recipe: Slow Cooker Creamy Chicken and Vegetables
This recipe, as shown, is served over biscuits, which is a terrific option. It’s also great over toast, or served with corn tortillas, or as a stew with crackers. Enjoy!