Insomnisnack

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.

curry

curry base

curry simmer

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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.

fall_meals-022

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

veggie stir fry

 

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

Filed under: broccoli,food,pasta,savory,tempeh — insomnisnack @ 4:35 pm
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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

Filed under: empanada,food,mushroom,plantain,savory — insomnisnack @ 7:46 pm
Tags: , , ,

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

Filed under: food,lentils,produce,salad,savory — insomnisnack @ 12:22 pm

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

Filed under: baked goods,beets,food,pie,potatoes,produce,savory,shepherds pie,vegan — insomnisnack @ 1:33 pm

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

Filed under: food,pupusa,savory — insomnisnack @ 8:14 pm

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!