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quick quick before I forget

Here is the lunch I just made up:

1 cup chopped potato, skin on, parboiled for five minutes in salted water
1 cup chopped eggplant, salted and drained (see here)
about 1 cup whole wheat fusilli, cooked for half the recommended time in salted water, cooking water reserved
1/2 cup chopped onion
2 T. olive oil
1 clove garlic, smashed and peeled
big pinch each parsley, oregano, basil
1 gypsy or other medium-hot sweet pepper, chopped and seeded
about 1/2 cup chopped and seeded tomato (try to get most of the juice out either by squeezing or, if you're just cooking for yourself, sucking out the innards from the slices)
1/4 c. balsamic vinegar

In a big skillet over medium heat, saute the onion with a bit of salt in about half of the olive oil. When the onion is translucent, add the potato and eggplant, and saute for about five minutes. Add the rest of the olive oil and all other vegetables and seasonings and stir for a minute before deglazing (AKA dumping into) the pan with balsamic vinegar. Stir until tomatoes and peppers are fragrant and beginning to soften, then add pasta and enough cooking water to mostly cover everything. Turn heat up and simmer until the pasta (and hopefully everything else) is done, then turn heat WAY up to boil the water out quickly if needed. Dump in a bowl and nosh. This would have been even more nommable with some parm and/ or prosciutto, but I'm fresh out of both.

cheap vegan asian slaw

I like to bring this to potlucks and such so that I know there will be something with lots of vegetables in addition to all of the delicious carbs and protein. I think that it is best the next day.

1 head red or green cabbage, shredded
4 large carrots, julienned or grated
1 bell pepper (any color), julienned
6 small green onions, sliced as high as the leaves are crisp
palmful sesame seeds, toasted in a skillet

Dressing:

1/2 c. seasoned rice vinegar
1 tsp. soy sauce
1 1/2 T. grated fresh ginger
2 tsp. sriracha, or to taste
2 tsp. dark sesame oil
1 T. neutral vegetable oil (I used canola)

Toss first five ingredients in a large bowl. Mix dressing ingredients in a jar with a tight-fitting lid and shake well, then pour over vegetables and toss. Refrigerate for at least an hour before stirring well and serving.

we got more songs than a song convention

Chard is one of the cheapest things in the farmer's market where I live right now so I thought I'd post this recipe I found while looking for ways to use up the masses I purchased. I liked that it included the stems of the chard, which most preparations say to toss, and it seems like a nutritionally complete meal. I'm enjoying a (very filling!) bowl of it right now. I think it would be fine subbing olive oil for bacon fat if you're veg or vegan, and I already had everything in my pantry. This was originally published in Good Housekeeping in October 2007.

Fusilli with Swiss Chard, Garbanzo Beans, and BaconCollapse )

ersatz carbonara

1. Cook 2 strips of bacon, chopped, and boil an egg for six minutes. Set aside.
2. Cook a handful of pasta of your choice. When you drain it, pour the pasta and water over a handful of frozen peas. OR add spinach or asparagus.
3. Put the pasta and peas in a bowl, top with the bacon, and grate (or shake) vast amounts of parmesan cheese and black pepper.
5. Carefully peel the egg, put it on top, and smoosh it open so the yolk goes everywhere.

EAT.

Best French Toast Evar

This morning, I was craving french toast. However, I tend to eat denser whole grain breads, which are terrible for french toast, so I took a gamble and tried making it with hot dog buns, which were the only white bread I had. It was so good. I strongly recommend you try it. It was the thickest, lightest, fluffiest french toast I've ever had. Seriously. Hot dog buns are excellent for french toast.

a few things i've made recently

From the low-fat Moosewood cookbook:

Cumin Yogurt Dressing, p. 132

0.5 cup yogurt
1 small garlic clove, pressed
1 tsp lime/lemon juice
0.5 tsp ground cumin
0.25 tsp grated/finely chopped red onions
pinch of cinnamon
salt to taste

Whisk all of the ingredients together, set aside.

I served this with the Potato Bean Salad (p.138), which I will post another time.

Also:

Cardamom Oatmeal Cookies (my version: Cardamom Granola Cookies)

.75 cup apple butter (I used 0.5 cup plum butter and .25 cup cherry butter)
2 tbsp oil (I used EVOO)
1 egg, lightly beaten
2 tsp vanilla extract
.75 cup packed brown sugar
.75 cup chopped raisins/ dried cherries/ other similar dried fruit (optional)
1.5 cups flour (I used white whole wheat)
1 tsp baking soda
0.5 tsp salt
1 tsp cinnamon
1 tsp cardamom/ allspice
2 cups rolled oats (I used Whole Foods' ginger granola)

Preheat oven to 350 F. Prepare 2 baking sheets (or 1 big one) with a light coating of cooking spray/ oil.

In large bowl, mix together apple butter, oil, egg, vanilla, and brown sugar until smooth. Stir in raisins, if using. In separate bowl mix together flour, baking soda, salt, cinnamon, and cardamom/allspice. Stir in oats. Add dry ingredients to wet ingredients and mix until well-blended.

Drop batter by tablespoonful onto baking sheet. Leave a little room between the cookies. Bake for ~15 minutes or until lightly browned. Transfer to wire rack to cool.

To store, put in layers separated by wax paper/ plastic wrap in airtight container in freezer. This made 32 cookies for me.

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Mar. 10th, 2008

Did you know that samosas, those fried potato dumplings you get at the Indian restaurant, are kind of easy and very delicious? And that you can bake them, therefore making them healthier and accessible at home? I made mine with beef and will post that recipe but to use the more traditional potatoes instead just cook about 1 1/2 c. diced potatoes in boiling water for about five minutes and then drain well before using them instead of the beef below. If you are scared of rolling pins and flour/water/fat combinations, you can also use wonton wrappers from the frozen food section instead of making the dough, but the dough is not that hard (a little easier than piecrust) and it is delicious.

dash the curryCollapse )

YAY.

Chocolate Chocolate Chip Cookies

A friend of mine made some amazing chocolate chocolate chip cookies, but never gave me the recipe, leaving me to devise one of my own. The sick love child of these, these, and these. They're pretty good, if I do say so myself. The better the chocolate you use, the better they'll be. As it stands, they're kind of RIDICULOUSLY rich.



Onward!Collapse )
I've been making batches of these on Sundays and eating them for breakfast. The recipe is based on The Joy of Cooking's Carrot Nut Bread. Adjust the fruit and sugar to your sweetness taste.

Healthier Carrot Nut Muffins
3/4 c. whole wheat flour
3/4 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 dash each nutmeg and cardamom (optional)
2 eggs
1/2 c. sugar
1 T. melted butter
1/2 tsp. salt
1/2 c. mashed banana or pear, or applesauce
1/4 c. milk, or more mashed fruit
1 tsp grated ginger
2 c. grated carrots
1 c. chopped walnuts
1//2 c. raisins (optional)

Preheat oven to 350 degrees F. Blend the flours, baking soda, baking powder, and spices with a fork and set aside. In another bowl, beat together eggs, sugar, butter, salt, mashed fruit, milk, and ginger until just combined. Add the dry mix a little at a time until just combined, then fold in carrots, nuts, and raisins. Spoon the batter to fill 3/4 of greased or lined muffin tins and bake for about 35 minutes, or until lightly browned. Remove from pan and cool. To freeze, place the muffins on a cookie sheet and leave the sheet in the freezer overnight, then store in plastic bags. To reheat, toast in a toaster oven for 5 minutes, or microwave on low heat. Makes about 1 dozen muffins.

Split Pea Soup

I've been craving some comfort food, and nothing says winter comfort like split pea soup. My dad's recipe is the one that is cooks for millions of hours and involves ham and celery and carrots and other goodies. But then I stumbled upon this recipe from 101 cookbooks, and decided that was the way to go as it’s not supposed to take v. long.

For some reason, I thought making soup was hard or something, I don’t know, but then I realized it’s just sticking shit in a pot and cooking the shit out of it.


Time: 30mins - 1hr, depending on texture prefrences
Difficulty: easy baking.
Meal: dinner with leftovers
Servings: enough for about 4 full meals
Special Equipment: none

recipe as described, with modifications notedCollapse )