Insomnisnack

kale squash pepper pizza February 22, 2009

Filed under: bell pepper,butternut squash,food,kale,pizza — insomnisnack @ 11:09 am

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.

veggiepizza-0021

butternut squash and red bell pepper

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my apologies February 10, 2009

Filed under: food — insomnisnack @ 7:46 pm

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 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

 

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

 

vietnamese sandwich with tofu: Bánh mì September 14, 2008

Filed under: Bánh mì,food,jalapeño,sandwich,tofu — insomnisnack @ 4:56 pm
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No need to give up Vietnamese sandwiches now that I’m in Boston.  Funny, because these simple, tasty sandwiches were a favorite when I trekked to Berkeley for class.  Eric and Danielle took me to a little restaurant, New Saigon Sandwich (?), before we went for a great day at the Institute of Contemporary Art.  I will return, but until then I will prepare Bánh mì as best as I can.  The roll is everything, and I could only get bread at Stop and Shop.  I believe I saw the authentic rolls at Haymarket a couple weekends ago.  Otherwise, I fried cubes of tofu, added jalapeño, cilantro, and carrot into a buttered french roll.  The beauty of it is that I get to have this for lunch tomorrow.  Try it yourself!

 

cheddar cauliflower is the new potato September 6, 2008

Filed under: cheddar cauliflower,food — insomnisnack @ 5:51 pm
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Mashed cheddar cauliflower is yummy.  It’s sooo hot here the last couple days, and somehow I can’t stop roasting veggies.  Mark and Jay invited me to come along to Haymarket this morning.  They are wonderful, and it truly has been a pleasure to spend quality time with my cousin and family.  I was able to procure two heads of cheddar cauliflower, two bunches of asparagus, 4 golden pluots, and a case of mangos for $6.  Crazy!  The food is all ready to eat and if you aren’t, it will be too ripe before you know it.  But I am ready to eat.  I gotta remember that my camera’s battery has only the life of a fly before I arrange my plate.  Only got two off-color snaps, slightly out of focus, before it went.  Anyway, I wanted to make this dish at Alice’s one night, but didn’t get the chance to mash.  So here we are.  To make the mashed cauliflower, roast head of cheddar cauliflower with several chopped cloves of garlic and half a diced onion.  When tender, use a blender to mix (I added a bit of water) until nearly smooth.  Enjoy!

 

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.