Insomnisnack

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!

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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.

 

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

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