leah’s curry November 12, 2008

This is a variation of Leah’s curry.  I sauteed diced onions, green bell pepper, carrots, and garlic in olive oil.  Next, I added portobello mushrooms, eggplant, diced tomatoes, and simmered.  Finally, I added this Indian cooking sauce, tofu, and chili garlic paste.  It was tasty.

For nipplewit:

1/2 yellow onion, diced
8oz tofu, cubed
1 medium green bell pepper, diced
3 carrots, diced
2 cloves garlic, diced
2 large portobello mushrooms
1/2 eggplant
1 can diced tomatoes with garlic added (8oz I think)
1 jar Ethnic Gourmet Punjab Saag Spinach Sauce
2-3 Tablespoons olive oil
salt
pepper
1 teaspoon garlic chili paste

Add salt, diced onions, green bell pepper, and carrots to 2 Tablespoons olive oil in a medium size pot, and cook until tender (about 5 min) on medium heat.  Then add garlic.  Cook for 1 minute.  Next, add the diced portobello mushrooms, and eggplant to the pot.  Combine with the garlic chili paste.  Saute for 5 min and then add the can of tomatoes.  When thoroughly incorporated, add the simmer sauce (Punjab Saag).   Finally, add tofu to heat through.  Before serving, add remaining 1 Tablespoon olive oil to pot for flavor.

Serve over rice.

i take requests November 11, 2008

After some gentle encouragement, I decided to post.  I cook all the time, but most days grad school’s got me making very similar meals.  For example, you may have noticed that I’ve been cooking tempeh like it’s going out of style.  Reasons why?  Well, I love it!  It’s so protein-y, nutty, earthy.  Very easy to convert into something yummy.  So, I often tell people that they can give me recipe suggestions.  Any takers?  I’ll make it for me as long as it is veggie, and if not I’ll make it for you as long as you don’t expect me to help you eat it.  Keep in mind that I’m a student and on a budget.

Tempeh, Eggplant, Portobello Mushrooms, and Carrot Stir Fry

I pan fried the tempeh cubes in olive oil, then set aside.  Next, I sauteed the mushrooms and carrots with garlic, added a little chili garlic sauce, salt/pepper, and sesame oil.  Finally, I added the tempeh back to the pan with about 1/4 cup of water to simmer.

and here’s one I forgot to post.  yellow pepper, kale, portobellos, and tempeh:

tempeh “fish” sticks and broccoli with shells August 30, 2008

Tempeh out of the package resembles the shimmery metallic rainbow of a fish’s skin.  So I got to thinking, not fish sticks but “tempeh-sticks”!  One bite and you get nutty, toasty goodness with quite a bit of protein.  These brown and crisp up very well, but if you’re really in need of a crust I guess you could bread with panko before baking or frying.  I popped the lightly seasoned broccoli and tempeh sticks into a 500 degree oven.  The rest is history.  I did use a good amount of salt because both tasted pretty good with a salty kick.  I tossed the broccoli and tempeh-sticks in with the pasta, added a bit of olive oil, topped mine with a little parmesean and dinner was served.

portobello white cheddar empanadas w/baked plantains August 29, 2008

Friday treat!  Okay, I’ll confess that I didn’t make the dough.  But seeing these dough disks in the freezer section made me think that it would be fun to make empanadas today, so I guess it evens out.  I decided to go the baked route, and with a diced portobello mushroom filling.

I added chopped garlic, yellow onion and mushroom to olive oil and let cook for about five minutes.  Meanwhile I thawed the dough discs, and rolled them out into a slightly larger, malleable platform.  Next, the cheese.  When the mushrooms were ready I added about two tablespoons of filling to each dough disk, folded them over into half-moons and crimped the edges with a fork.  I put a few tablespoons of olive oil in the baking dish and let the empanadas cook for 4-5 minutes each side.  The plantain was pretty simple as well, requiring only that I halve it and allow it to bake on high (500 degree) heat for about 5 minutes each side.

This was one tasty dinner!  I’m glad I went the baked option, which was more a convenience issue than anything, as the empanadas and plantains tasted just as yummy as if fried.  Don’t think it’s just the public health-er in me.  I speak the truth.

dinner at the dozen August 1, 2008

Baker’s Dozen cooperative, that is. Alice made a larger than life bowl of lentil salad (shown) that had lentils, broth, lime juice, tomatoes, roasted squash, basil, and garlic love. The camera pixel quality nearly robs this meal of its true beauty, but hopefully you can see the tasty. We also had homemade stuffing made with onion, celery, garlic, yummy cubes of fresh bread, spices, and mushroom broth. Ahh. There were moments of doubt… “Alice, seems impossible to fit those two giant bowls of stuffing into one baking dish, no?”…seconds later, she’s all “Heh, heh” and has done it. Why doubt when you can watch magic happen? Lesson learned, stomach full, happy.

dinner at alice’s – i love wednesdays June 7, 2008

I enjoy every moment spent at this wonderful, warm home of 13. Everyone is inclusive, interesting, kind, and welcoming. Household members share cooking duties, and this night Alice “cleaned the fridge”, finding red quinoa (true?), lentils, golden and chioggia beets, carrots, cabbage, favas, and potatoes. Let me set the stage.  I arrive to find Alice in the kitchen with her “Yodeling Mad: Best of Country Yodel” CD playing, and she greets me with the phrase, “Everything is going in.” Into what, you might ask? Eight shepherd pies! She’s bought yummy vegan crusts, and we step by step assemble her vision into mounds of comfort and belly joy. After topping each pie with a generous helping of mashed potatoes, Alice drizzled them with olive oil, and applied pinches of sea salt and rosemary. I want to eat like this every night.

(photo credit – Glenn Bachmann)

pupusa night! May 13, 2008

Feast your eyes on this! Claudette and Leah came over with dinner the other night: hand crafted, lovingly patted, cheese stuffed pupusas. Thank you, Claudette, for sharing your special culinary creation, and your warm heart.

As always, this night was full of laughs.

The final plating shows the pupusa with refried beans, black beans, curtido, and salsa. I took a bite and was transported back to my early childhood. Funny how smells and tastes can do that. I described dinner to my mom, and she told me that it sounded similar to the hot water cornbread my grandma and aunt used to make. “It’s one world”, she said. I am so grateful for my friends and family. This means you!

still cookin’ May 4, 2008

I have been getting some gentle reminders that I haven’t been posting as much as usual. Thanks for reading! I often feel like this blog is an interior conversation, so it’s nice to know that my readership is still there. It might seem like the oven is cold, but really I’ve been cooking. I’m going to talk a bit about those meals, and encourage you to call on your creative powers to imagine what they looked like (alas, no photos – unless I recreate them, which could totally happen).

popcorn two-fer

holy cow! Allow me to introduce Alice. She made a delicious combination of stove popped corn with olive oil drizzle, green chili, salt, and seasoned seaweed (did I forget anything?). This one deserves a repost with photo, because it was creative and exquisitely tasty. I took a stab at a sweet version popcorn with local honey and toasted sesame seeds. Mmm!

chili-corn crepes

these were very good. I found a crepe batter recipe online (flour, cornmeal, chili powder, broth, eggs and butter – but I used olive oil), which required a quick combining in the blender. I made two fillings, one chicken and one tofu. I prepared a chicken breast and thigh with olive oil, salt and pepper, browning on the stove and then finishing in the oven. Seemed moist, but Andy will have to be the judge of that. I seared strips of tofu in a pan, and added chilis, lime juice, cilantro, avocado as filling.

meatloaf again?!

you better believe it. If you are eating at my table, you will see meatloaf. Or faux-loaf? Soy-loaf? You get the idea. Meat and potatoes dish, with a side of kale. The specialness for me was in the sweet potato fries (and the company), since the meatloaf is kinda spicy. I hope you liked it! Watch out for fire-bellies.

vegan brats with sauteed peppers and onions March 17, 2008

I went to Rosamunde last weekend and had a vegan dog. They make it right, with grilled onions, hot peppers, sauerkraut, and spicy mustard. I should say that this establishment is not known for vegan dogs, but sausages. The real kind. I looked over to my neighbors and saw they each had a steaming bun with t-w-o links inside! I liked this look, envied it even, so I decided to make my own. Feast yer eyes on this! Tofurky Beer Brats have incredible flavor, and grill well. I actually made this for future consumption, took a photo, and disassembled it so that I can have it tomorrow night.

you are my favorite sweet potato gnocchi! December 1, 2007

You are!!

I’m back to my old self, and in the kitchen now that school applications are finished. Yay!!  Okay, these gnocchi were really good. I made approximately three dozen, and I still have half the dough. I read that once the gnocchi are cooked they can be frozen for up to six weeks. This is my plan of action.

These are sweet potato gnocchi in a brown butter and sage sauce. I usually don’t like cream or butter sauces, but this was perfect and simple. I likely will try another sauce with the leftovers – lots of options! First you make the dough. This was pretty straightforward, but I think my process could have been improved by a potato ricer or a food mill. Then you roll out ropes, cut bite sized pieces, and plop them in the salted boiling water. Finish the gnocchi in the pan with browned butter and sage.

I did find a helpful video online. Now I can finesse!

meaty loaf and frites September 27, 2007

I’ve always loved meatloaf. Even when it contained meat! This is one of my favorite dishes to make. Very easy, you just take some veggie ground beef (I like Yves “Meatless Ground – original”), a 1/2 cup of Parmesan cheese, 1 diced bell pepper, a 1/2 cup of breadcrumbs, chopped shallot or mild onion, and about 1, maybe 2 eggs. Mix ingredients, and bake for about 4o minutes at 375 degrees. My secret is to crumble Semifreddi’s “Super Garlic Croutons” in the blender/food processor and make my own breadcrumbs. I made a tomato sauce for the top out of thinned tomato paste, oregano, salt and pepper, and placed golden heirloom tomato slices as a finish. Thanks, GP!

As for the frites…basic russet potatoes, sliced into quarter inch width pieces. I read that in order to have crispy fries you need to soak them in cold water to remove excess starch, dry thoroughly, then fry them twice. The first fry was 325 degrees for about 4-5 minutes. The second fry was 375 for about 3-4 minutes or until golden. This method worked very well, I recommend it. Extra crispy and light!

And the very best part of all is that I get to have it for lunch tomorrow!! Yum.

beet ravioli turned beet lasagna! September 16, 2007

Well I finally made the beet ravioli and they were quite yummy! I got organic golden and purple beets from Golden Produce. The beets roasted for an hour, and were so good just as they were. By the way, I think the recipe will make 1500 ravioli, so after about two dozen I was thinking…lasagna. I don’t want these delicious roasted beets to go to waste, and I’m not able to spend the next 6 hrs stuffing ravioli. I’ve got rugelach to make!! For the lasagna I used the cheeses I had in the fridge, the pasta rounds, and a pureed a can of herb tomatoes for the sauce (no pic). Here’s the ravioli recipe.

I also made rugelach with apricot preserves, currants, and walnuts. Mmmm! I saw this episode of Barefoot Contessa and really wanted to give the recipe a try. She’s great! So I guess the moral of today’s post is revisiting things you’ve always wanted to do. Enjoy!

frittata: potatoes, black beans, salsa verde September 11, 2007

This frittata is great if you’re following along and making your own versions of these other recipes, finding yourself with leftover eggs, a bit of cheese, some potatoes, and an heirloom tomato. Okay, I did buy an onion, 5 tomatillos and a $.99 can of black beans, but that’s it. Leah gave me the avocado¹ (in that way when people want to let you know they care so they stuff miscellaneous objects into your hands when you leave. I am the QUEEN of that move!). Two important statements or inquiries I’ve had since the inception of this blog are 1) that I’m lucky to live in California and have access to bountiful, fresh produce, and 2) do I find myself needing to shop all the time or do I have unused food. Yes, California grocers do have a lot to offer and yes lately I’ve been foodshopping more frequently. But it is the better type of shopping, where I spend $5-$10 and make a concoction that lasts for several meals. For example, that pizza was extremely tasty and fast to make but after 8 meals of it, enough was enough. I hate to lose the glamour edge of my blog posts, but that’s the truth. (Added 9/15/07 – Not worth losing the glamour edge!! I was happy to move on to another dish after I finished my pizza groceries, but even after the 7th time it was way better than getting Cybelle’s. Again, I want to encourage others to give over to the joy that is foodart. And you’re always welcome for a meal and doubly welcome to take leftovers with you.) The frittata contents are those potatoes from last time, shredded zucchini (oops, I bought that too!), cheddar cheese, and slices of tomato. Yum!

This won’t last long! Final frittata moments…

food 4 kids: booby trap egg sandwich September 9, 2007

Big kids, too. Mmm – today I made an egg sandwich and decided to put a child-at-heart twist on breakfast. I hollowed out a poppy seed roll, and hid within it a fried egg on a bed of sharp cheddar cheese. Next, I placed arugula and spinach leaves on top for unsuspecting passers-by, and propped up the bun lid with toothpicks. Finally, I constructed a woodland/jungle scene of veggies (baby artichoke, blue lake beans, The Tomatoes, red onion, pickled daikon radish, bok choy, mushroom caps) and potatoes as the backdrop, on a lagoon of seasoned dried seaweed. At one point I was thinking of crafting a creature that set up this elaborate trap, but I then realized two things: that creature is me, and I’ve got to eat sometime!

veggie pesto pizza ‘n beer September 5, 2007

There are forces in this world I don’t understand. Not a very profound statement, but I am confused! Am I supposed to just follow signs, “understand”, and live life for what it seemingly brings me or wants of me? Or do I react to messages that run counter to my wishes and wants? Don’t know. Can’t she just stick to the food?, you might wonder. Uh, yes. ‘Cause that I do understand. That, and lemon colored lion t-shirts (see end of post).

So the pursuit of life’s simplicity brings me to today’s post: pizza ‘n beer. This is one of my favorite pizzas! Partially because I was hungry for dinner and didn’t have to make the crust, but mostly because this is really tasty bread. I used a flatbread available for purchase and immediate consumption. My second favorite pizza involves homemade crust with olive oil and cornmeal baked on the bottom. I went again to my loving, family run, local grocer Golden Produce on Church St. For about $10 I got organic components to make my dinner and lunch for the remainder of the week. Today’s toppings: fresh mozzarella, pesto, basil, heirloom tomato slices, and mushroom. Today’s beer: Hoegaarden

Today’s t-shirt: Raaawwr!!!!

Summer Refresher part II: korean BBQ kebabs September 4, 2007

I have often been welcome at the family table of one of my best friends – there his mother shared exquisite meals and family recipes. Although my friend has moved away from home, (he now lives with me in SF) his mom still sends foodlove, double ziplocked and tupperwared for safe travel all the way to her son’s tummy. He’s 35! It’s really sweet. The best part is that on many occasions, once she learns your favorites, she’ll send a sizable helping of those, too. Thank you, Mrs. Kim!

I found a marinade online for vegan seitan Korean BBQ, but next time I’ll try this one: “Seitan cut into strips, marinated with tamari (soybean sauce), garlic, ginger, brown sugar, sesame oil, scallions, and [toasted] sesame seeds”. I used hunks of marinated seitan, slices of corn ears, cherry tomatoes, red onion, and orange bell pepper. Very “meaty”! Served over a bed of brown rice.

Also, as promised, a second summer refresher!! Cold brewed “Black Cherry Berry” tea with hibiscus yummy, slices of lemon from our landlord’s tree, and a splash of grapefruit pop. Ahhh…

Leah stopped by, and is shown enjoying a dessert (I will catch hell for this!) of grilled white peaches, honey drizzle, and mascarpone.

I do the best I can as a friend, in my ability to forgive others, in my willingness to forgive myself, and in eeking my heart open a little for those around me. This b-b-q is dedicated to my friend Andy – I’m not always a good friend, but I love you.

hooray, labor day!! September 3, 2007

I am grateful for today. According to “the first proposal of the holiday”, in the 1880′s, “a street parade to exhibit to the public ‘the strength and esprit de corps of the trade and labor organizations’ of the community” was in order, along with a festival celebration for “workers and their families”. (Wiki-what? you don’t see too much of this original meaning these days. Today’s SF Gate front page news was about the Bay Bridge closure.)

I did enjoy a day of rest from work, let me tell you! I was invited to brunch with Heather and Arpi (left to right), a couple I find mesmerizing – individually, as well as together in partnership. They celebrated their ninth anniversary this weekend and still made time for me. Wow.

Arpi made a delicious meal! We had gourmet coffee, moist and delicate corn muffins, and omelets. Let’s talk omelets for a moment. These were fluffy, half moon pillows filled with just the right textures, including a perfect dice of creminis, and red bell pepper. Mmm-mmm!

All that, AND we went on a walk to visit with the neighborhood cats! What a day. Thanks, Heather and Arpi!!

“Aloo Masala” Twice-Baked Tuber August 28, 2007

Tonight I decided to make an Indian version of “twice-baked potatoes”. I searched recipes for twice baked sweet potatoes, or yams, and they all had maple, sugar, toasted nuts and the like. Yummy, yes, but not what I wanted tonight. I went to my favorite local grocer Golden Produce for a good selection of fresh vegetables and some inspiration. I was pretty open to what could go into this dish. I knew I needed some type of tuber… I think I bought a yam, but to be honest I don’t always know the difference. Growing up, orange colored pie was always sweet potato, never pumpkin, and I think when I had yams in a glaze or something, my brain recorded that they were sweet potatoes. So I incorrectly use them interchangeably. Okay, so 1 yam, 2 small yellow potatoes, and I was in business. I also bought some papadum, a yellow onion, and a small cantaloupe. After I made the stuffing, I realized that I’d forgotten to saute the onion and incorporate. I still wanted onion so I decided to make onion rings. I still prepared the papadum, too. My other plan was to make cantaloupe soup, but that will have to wait until the next post.

I cooked the yam and yellow potatoes until soft, scooped out the insides and forked them in a bowl with a touch of buttermilk, 2T sharp cheddar cheese, a pat of butter, and spices (garam masala mixture,+ tumeric, salt, cayenne, cumin, cinnamon and hot paprika). These are just flavors and colors I like, not necessarily a proper recipe.

Pre-baked tubers:

I fried some onion rings for garnish and crunch.

And here we have it!

fried squash blossoms August 22, 2007

Wow, I loved these. Sooo yummy. My lovely blossoms were a treasured gift from last night! To preserve them until today, when I could prepare them properly, I nested them in a damp paper towel and refrigerated ’til tonight. I made the batter according to recipe, and dipped the babies, then gently laid them in hot oil, seconds away from popping.

I let them cook a total of 3-4 minutes, turning once. Next, I drained them, plated them, and promptly ate them.

You know who you are…thanks <3

leeky, shitake-y risotto + salad August 19, 2007

I found this recipe on epicurious.com for “Risotto with Leeks, Shitake Mushrooms and Truffles” because I wanted to approximate a dinner that I had in Atlanta while celebrating my sister’s 40th. Mine was not as good but hey, I’m a first timer!

I now know that you can overcook risotto. My impression of risotto preparation was that you had to summon strength within your soul for patience to wait out the cook time, slowly, deliberately massaging every grain of arborio rice to coax out the creamy. This is true. But on my stove you have to do this in slightly under 20 minutes, use less liquid than called for in the recipe, and maybe even less soul. Not sure. And next time I would probably keep some of the parmesan, but not use any cream. I did use wine, as the recipe called for, but thought about champagne because I had seen that in a magazine. Perhaps next time! Actually the salad was my favorite part because the tomatoes were extremely ripe and sweet. I’m happy and full as I post! (Just found this one on same site, probably a little closer to what I had in my head. Delicious either way.)

This is my version:

But here is what it looked like in Atlanta:

And finally, courtesy of epicurious.com: