Monday, November 9, 2009

Stuff on a Shingle

The Chef: Lyndsay

The Menu: Maybe when Lyndsay presented this savory meal of simmered garbanzo and pinto beans she didn't say "stuff." Maybe she used another word that begins with "s" and out of deference to the fact that this is a food blog, we decided to replace it. Evidently, stuff on a shingle is an actual recipe, which Lyndsay found in Cozy Inside. Of course, we covered everything in Daiya, like we do. Lyndsay served a lovely side salad with her "stuff."

The Goods: So, did you know that Thanksgiving is like, right around the corner? Like, we can smell the homemade dinner rolls and stuffing from here? In case you're not so much the chef type, but still want something insanely delicious to devour once the holiday is actually here, take heart. We're giving away a Native Foods Wellington and BabycakesNYC Apple-Crumb Cake to one lucky commenter this week on It would be really difficult for us to recommend more strongly that you go comment, since we're just about positive that there isn't anything better than having a five-star Thanksgiving delivered to your door.

1 comment:

Anonymous said...

Stuff on a Shingle is a great meal. The recipe my father taught me is brown 1/2lb of hamburger. Remove all but about 3 tablespoons of the grease. Add 1 cup flour to the mixture and stir til coated. Slowly add 6 cups of milk. Stir as it thickens. Lower the temp to Low and stir occasionally. Can be thinned by adding more milk. Season with garlic powder, salt and pepper. Serve over buttered toast. Gets better with a side of scramble eggs. Frank N. Alabama