Insomnisnack

veggie dumplings – potstickers

insomnisnack — Fri, 26 Aug 2011 20:00:55 +0000

i made these in two batches, but am only able to show the fried potstickers. both were delicious!

salad sisters: bring your utensils if you want some! (rice is off-camera)

insomnisnack — Sat, 30 Jul 2011 02:09:04 +0000

whoah. yeah, i like salads. i’m not really that picky about them, merely highly selective for deliciousness. see / taste (you wish!) for yourselves!!

next time, we’ll share.

vegan bulgogi

insomnisnack — Sat, 30 Jul 2011 01:30:59 +0000

thanks to those of you who’ve shared special meals. here is a favorite remade so a veggie like me can eat with the big boys. yes, it’s unorthodox, but in my opinion “okay” to have a big bowl of rice in this meat-lovers delight.

curry, quinoa, and cheese “flowers”

insomnisnack — Thu, 28 May 2009 03:45:23 +0000

I am so lucky! I have wonderful friends. These, in particular, fed me a home-cooked (my favorite type), skillfully prepared meal of some of my favorite things. Thank you, Heather and Arpi! Thank you for guest-blogging!! I *love* curry. And quinoa is healthy, protein-y, colorful, goes well with soo soo many foods, and is always welcome on my plate. But Arpi didn’t stop there. We had an incredibly tasty salad, beets, sweet potatoes, and cheese “flowers”. I wish you could have tasted dinner, but I’m glad I had these two all to myself. What a warm homecoming! Can’t wait til the next time.

black-eyed tacos

insomnisnack — Sat, 21 Mar 2009 02:23:58 +0000

Just a quickie dinner with black-eyed peas, collard greens, carrots, red bell pepper, garlic, salt and pepper. For the filling: I sautéed the greens, carrots and bell pepper with garlic in olive oil until just barely tender. I didn’t make these peas from scratch, so it really was just a matter of adding a can-full to the pan. The whole thing took about 4 minutes to cook, and was quite tasty. You can add whatever protein you like, and veggies to your liking. This time salty/peppery food tasted good, but next time I’ll likely make it spicy.

snow day! sloppy joes and chocolate milk

insomnisnack — Mon, 02 Mar 2009 23:17:55 +0000

No groceries, so I had to trek to the store (yes, uphill, and in the snow). There were some nice things about having 6-12 inches of snow today. When I finally did leave the house I found kids playing, folks shoveling, and almost a constant fall of snow. You would think that people doing chores, like shoveling, would be short tempered or at the very least – focused. But no. They all (at least 4 strangers) took a moment to speak with me and share their stories. I love that. Another nice thing was that today I prepared a nostalgic kid’s lunch! Veggie sloppy joes, chips, chocolate milk, and carrot sticks. Can you ask for anything better? Certainly not on such a perfect snow day.

eggplant parmesan and spinach fettuccine

insomnisnack — Mon, 02 Mar 2009 05:42:18 +0000

This was really simple. I used panko, egg, and seasoning to bread these thin slices of eggplant. No real recipe here, just eggplant slices dipped into egg, then panko. Fry in the least amount of oil possible, and on fairly high heat. Serve

kale squash pepper pizza

insomnisnack — Sun, 22 Feb 2009 19:09:40 +0000

Spicy.

One for you, one for me.

I sautéed slices of butternut squash, red bell pepper, and kale with about a tablespoon of olive oil, and some chili garlic paste. I topped some prepared crusts with the veggies, and a little mozarella cheese. These little crusts worked well with a little drizzle of olive oil and seasoning. I’d love to make my own dough, and next time maybe I will, but for now this was tasty.

my apologies

insomnisnack — Wed, 11 Feb 2009 03:46:36 +0000

I will designate a day every week to cook and blog. Sort of like how I plan to do my laundry, or go run errands, but fun. It took Andy to make me realize how long it had been since I last posted. I cook often, but nothing of interest. That’s about to change! Gimme a week, and thanks for reading.

leah’s curry

insomnisnack — Thu, 13 Nov 2008 03:34:10 +0000

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.