In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
hot dog bun
I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.
Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.
I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!
This is one of my favorite homemade lunches lately. 🙂 I made a large batch of this minestrone soup and canned it all to last me for a few months. Here’s how I made it:
I started with a large bunch of tomatoes (maybe about 15-20 tomatoes), and started by removing the skins. To do this, I made an X with a paring knife in the bottom of each tomato, and them put them in boiling water for a few minutes until the skins started to come loose. Once the skins started to come off, I put the tomatoes into ice water for a few more minutes. Once all the skins were removed, I loosely chopped all the tomatoes and started cooking them in a large stock pot to make the base of the soup.
In a separate pan, I started the other part of the soup base. I sauteed a few cloves of garlic and some chopped onion in some olive oil until lightly golden, then added the mixture to the soup base. I then added in some chopped rosemary and oregano, a little freshly ground salt and a lot of freshly ground pepper. I also put in three whole bay leaves, which I removed once the soup was finished cooking.
From there, I added a few cans of beans; some garbanzo and some mixed. I also added a variety of chopped vegetables: carrots, celery, sliced mushrooms, and red and yellow bell peppers. I let this all cook over a medium flame until the veggies were nice and soft. From there, I went through the canning process, and have been enjoying this soup for the past couple of months! So much better than any store bought soup!