Insomnisnack

black-eyed tacos March 20, 2009

Filed under: bell pepper,black-eyed peas,carrots,collard greens,food,tacos — insomnisnack @ 6:23 pm

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.

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snow day! sloppy joes and chocolate milk March 2, 2009

Filed under: carrots,food,sloppy joe — insomnisnack @ 3:17 pm

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.

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leah’s curry November 12, 2008

Filed under: carrots,eggplant,food,Indian,portobello mushroom,savory,tofu — insomnisnack @ 7:34 pm

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.

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i take requests November 11, 2008

Filed under: carrots,eggplant,fall,food,portobello mushroom,savory,tempeh — insomnisnack @ 9:28 pm

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.

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

veggie stir fry