Fresh Pasta, Vegan Style
15 Oct 2009 Leave a Comment
in recipes
So, last night I needed a quick dinner and had some really nice tomatoes that needed using up:
1. I sauteed some garlic in Earth Balance, added oyster mushrooms, after they were getting soft, I added a chopped up tomato and let that all cook for about 5 or so minutes.
2. At the last second I threw in some chopped basil. I topped it with a little more basil and some sliced up olives. I poured the sauce over a whole wheat pasta.
3. Easy and yum. Not protein heavy- but I had plenty of protein at lunch.
Will upload pic soon!
Vegan thoughts
14 Oct 2009 Leave a Comment
For anyone who hasn’t heard. G and I are vegan now. (For health reasons, though the ethical implications are important to me, also) It has been and will continue to be an interesting and challenging road as a die hard foodie to re-learn to eat and cook.
There have been enormous positives to becoming vegan: more energy, more mental clarity, we’ve both lost a ton of (unneccessary) weight.
It has been an interesting journey, one where we are learning about our palates. Food tastes really, really different. Some of my old favorite foods are no longer favorites. The Duchess de Bourgogne, my longstanding favorite beer, tastes overpoweringly sweet and cloying. When I grab a soup or a burrito for a quick lunch, I am often turned off by its saltiness. I don’t really know why this is happening or if it happens to everyone, but both G and I have noticed it.
Cooking has been an interesting and challenging, of course. Egg and milk in cooking aren’t that big of a deal, with egg replacer and soy/nut milks available. Working my way around the cheese issue is the big trouble maker. Coconut milk, avocados and olive oil are great sources of umami and create a nice satiated feeling. However, I am working to steer clear of the tofu-stir fry stagnation.
I plan to start posting some of my favorite recipes as I find more and more that work out.
Spaghetti and Meatballs
09 Apr 2009 Leave a Comment
My awesome husband made dinner while I taught a yoga class at Spark Studios last night
Mmmm.. nice crisp outside and a juicy center
We used some leftover Quick Pasta Sauce from this month’s Cook’s Illustrated. Really great recipe which uses grated and carmelized onion to add depth to the sauce and quickly.
I’ve got it really good!
Supper Time 4/2- Kimchi chicken soup
04 Apr 2009 Leave a Comment
in recipes
This is a really refreshing soup with intense flavors. This is based off a recipe in last December’s Food & Wine mag.
1. Make some chicken stock, or pull some out of the pantry.
2. If using leftover chicken, shred it with a fork, or cook two chicken thighs in a little vegetable oil, just seasoned with salt and pepper.
2. Cook 7-8 sliced shiitake mushrooms in a little oil. Remove mushrooms from pan once they are brown, and bloom 1 tbsp fresh grated ginger. After ginger cooks for about 1 min, add 4 cups of stock.
3. Add about 1/2 cup (I used more because I really like kimchi) thinly sliced kimchi, 6 oz diced tofu, chicken, mushrooms, and any veggies you might like to add. I used about 2/3 cup of baby peas, the sweetness added alot to the recipe.
4. One everything is at a simmer, add 4 oz udon noodles, 1 tbsp fish sauce, 1/2 tbsp sesame oil and sriracha to taste. Simmer for about 5 minutes and eat.
Ohio Shaker Lemon Pie: almost a total disaster
04 Apr 2009 1 Comment
in recipes
I have been waiting all year to make this pie, dammit. It sounded so cool in my Joy. Old-timey, really intriguing. Just take two lemons, sliced paper thin, and macerate them in 2 cups of sugar for 1-2 days. I thought it would be the perfect dessert for this time of year when there is really well and truly no fresh, tasty fruit available.
All seemed well. The macerated lemons tasted great, like a thick lemonade. Then I mix the lemon goo with 4 eggs, 1/4 c melted butter and 2 tbsp flour. Pour into a pie crust and bake at 425 for 30 minutes, and 350 for another 20-30 minutes.
I was so excited, I could hardly wait for it to cool down to give it a try.
And, my gods and Jesus, the SOUR. The sour was so sour, so intense it rendered the pie almost completely inedible.
I am mystified by this, because the baked pie was so much more sour than the unbaked pie. I am really curious…. anyone know what is happening here?
SupperTime 3/26- Simple Tomato Sauce for Homemade Pizza
26 Mar 2009 Leave a Comment
in recipes
I like to make my own sauce for all of my usual reasons: I like to be able to control all the variables- saltiness, sweetness, what is or isn’t added, I think it is healthier to make something fresh without a ton of preservatives, and its incredibly cheap.
Its also pretty easy, though it takes about 1/2 hour, most of that time is just for simmering, not really cooking.
1. Heat a couple of tablespoon of olive oil over medium heat.
2. Once warm, add 2 minced cloves of garlic, let them cook for a few minutes.
3. Add 1 14 oz can of tomatoes. (I like to use whole and then chop them myself, so I can get the texture I like)
4. Add 1 tsp oregano.
Simmer for 30 mins.
Of course, you can add all sorts of things, herbs, add onion with the garlic, you could cook a 1/4 lb of ground beef or sausage before starting the first step to make a simple meat sauce. Check carefully for salt level, all canned tomatoes have different salt levels, and you can’t assume one brand is going to be the same as another.
Supper Time 3/25/09- Bacon and Brie Crepes
25 Mar 2009 Leave a Comment
in recipes
Crepes! The perfect carrier for many many foods! Also, this recipe makes 12 crepes, but the batter is ok in the fridge for up to two days, so you can save the batter to make a dessert, or for breakfast the next morning.
Make crepe batter:
Blend:
1 cup flour
1 cup milk
1/2 cup warm water
4 tbsp butter
4 eggs
1/2 tsp salt
(If you are making sweet crepes add 2 tbsp sugar)
Set aside for at least 30 minutes.
Prep your fillings! No real cooking will take place inside the crepe so filling need to be prepared before making the crepe. I sliced some brie, and cooked a little bacon, and cleaned some spinach.
Make the crepe!
Heat a medium skillet with just a TINY amount of butter or nonstick spray. Pour in just enough batter to thinly coat the bottom of the pan. Wait. Do not try to flip your crepe until it is firm, it should be pretty easy to move.
After flipping, add fillings, wait until cheese melts, and then serve immediately.
Supper 3/25/09- Fennel, Beet and Goat Cheese Salad
25 Mar 2009 Leave a Comment
in recipes
I think that the traditional bleu cheese in this salad (while always yummy) kinda overpowers the mildly flavored vegetables. Also, I wanted to do a raw version, I was just reading how beets in particular lose many of their nutrient in roasting. I was thinking almost of a coleslaw style salad:
♦
1. Chop 2 small-medium beets into matchsticks. Chop 1 fennel bulb into thin slices.
2. Make dressing: Combine 2 tbsp orange juice, 1 tbsp olive oil (or flavored oil), 1 tsp honey, a splash of fruit vinegar, a little bit of tarragon, and salt and pepper to taste.
3. Toss and top with 1 oz fresh chevre.
