Archive for the 'food' Category

My-my-my-my samosa

by @ Thursday, April 19th, 2012. Filed under food
Vegan Whole-wheat Samosas

Vegan Whole-wheat Samosas

“Ooh ur such a tasty one! Tasty one! When you gonna get in my mouth samosa? My-my-my-my samosa!”-Fabricker

So, what do you do when you have made a mountain of extra thick curry in your crock pot?  Well, you can eat that curry with a fork, or you can make portable curry. This extra thick curry consisted of red lentils, curry powder, chili powder, and garam masala,  and thanks to my dying refrigerator an assortment of veggies that were thawing out, peas, cauliflower, spinach, and potatoes.

I spent some time cruising the internet for baked whole wheat samosas and came up with two recipes for crust which somehow morphed into this recipe.

 

Ingredients

I added all the dry ingredients to the mixer (use the dough hook attachment) and added the oil and water gradually.  As far as rolling the dough and shaping the samosas goes, the best instructions are here http://www.lettuce-eat.info/snacks/healthy-baked-samosas/ I ended up using the half moon approach since I was trying to put ~1/4 cup filling in each samosa.

I baked the samosas on oiled parchment lined cookie sheets for 20 minutes.  I flipped them when they were half done. Once they were cool, I wrapped them in foil and placed them in a freezer bag.  They have been cryogenically preserved for nights when I don’t have time to cook or for when I am too broke to by groceries.

 

 

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What’s with all the recipes?

by @ Wednesday, November 2nd, 2011. Filed under food, home ec

A lot of my recipe posting  has to do with my latest quest to revive home ec.  I made a deal with a co-worker of mine to track my food spending habits (grocery and restaurant) for the month of October (I also recorded my grocery consumption on a calendar for future reference).  I told her I spent $200 a month or less on food purchases (we decided that alcohol fell under entertainment).  She spent closer to $500 between restaurants and grocery.  I told her that I cook most of my food. It’s nice to have someone else cook your food, but I like the fancy stuff if I go out.

Now that the month is over I tallied up my receipts and reviewed my food calendar. I’ve cooked some great food, hoarded a bunch of leftovers and spent $191.  If it weren’t for M’s fancy birthday dinner at the end of the month I would have been under $200.  But it was Olivia, so it was more like $225 with my entree and food sharing.

So, what now?  My co-worker is going to try and do better with her spending.  I am going to continue to prove that cooking is not a chore.

Time/money saving tips:

I will add on to the list over time.  Stay tuned.

 

 

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Enchiladas!

by @ Wednesday, November 2nd, 2011. Filed under food

I posted about casseroles a while back.  They are the best gift you can give to someone who appreciates a home cooked meal.  I surprised my friends with enchiladas one Friday (mostly because I wanted them and it takes just as much time to make a pan full of them as it does two).  I made them Thursday night, brought them to the office and hid them in the back of the fridge, then reheated them at their house.

What’s in them?

 

Yes, I see you rolling your eyes at my use of frozen veggies (you should be excited that this isn’t a vegan recipe).  Well, if you have time to shop for good produce, and invest time in cutting all of those veggies, go for it. I try to buy fresh veggies when they are in season, otherwise I go frozen.

Instructions:  This is one of those dump it in a pan recipes that works well with drunk cooking.

 

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Drunk Kitchen

by @ Tuesday, November 1st, 2011. Filed under food

I recently discovered My Drunk Kitchen.  I’ve been cooking and drinking for years.  The key is to have 2 meals going at once to avoid drunken disasters. Also, pot pies have 2 temperature settings.  Cold and lava.  Please be careful if you plan on drunk cooking then consuming these pies straight out of the oven.

The plan was to make veggie pot pie.  I remembered to take the dough for pie crust and pizza crust out of the freezer before I went to work.  The biscuit dough can go in the fridge.  The pizza dough should be placed in an oiled bowl so it can rise again.  I usually leave it in a climate controlled place (microwave).

When I got home uncorked a bottle of red wine (my new favorite from Costco is called Secreto) and started on my pot pie filling.  It isn’t completely drunk safe so do that first. You should also preheat the oven to 425 and take that pie crust out of the fridge. (more…)

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Get Cozy

by @ Tuesday, November 1st, 2011. Filed under food

It’s time to bust out sweaters and coats and make some soup.  It was also time for me to clean out the pantry and figure out what was in the zip-lock bags in the freezer.

This week, vegan “cream” of broccoli soup and lentil quinoa crackers. Yes, vegan.  With fall breezes come allergens.  With allergens, the mucous builds up.  Dairy products become the enemy.

 

Ingredients


Cooking

 

Crackers

This week’s freezer excavation yielded Lentil Quinoa Biscuit dough.  I had intended to use it as pot pie crust but I had a little left over.

Dough Ingredients

Preheat oven to 425. Mix all ingredients together.  Add more flour or rice milk to even out the texture of the dough. Roll the dough out on a floured surface until it is about 1/4″ thick. A this point you can use it as pie crust or crackers.  For crackers I used a heart shaped cookie cutter and placed the cutouts on an oiled cookie sheet.  I brushed oil on the top of each cut out and sprinkled them with sea salt.  Bake for about 10 mins (or until they are browned).

 

 

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A little pick me up

by @ Tuesday, May 17th, 2011. Filed under food

I’ve been in a funk.  I am still in a funk. But today I got the best voice mail message ever and a much needed chat with a good friend.  What spurred said message?

Chocolate cake.

Here’s a little something I call sexual chocolate.  It’s the darkest chocolate cake I have ever made.  Uninterrupted by non-essentials.  As much cocoa as possible with some binding agents.  Plus it is gluten free.

What You’ll Need:
6 oz Baker’s Chocolate
2/3 cup butter
4 eggs
¾ cup and 1 tbsp organic blue agave nectar
1 cup dark cocoa
1 cup bourbon soaked almonds (optional)

Assembly:

Preheat your oven to 350 degrees F.

With butter, grease a round 9 inch baking pan. I went rogue on this, but you could add some greased parchment to the bottom .

For cake, melt chocolate and butter at medium low temperature stirring constantly until they are thoroughly combined and smooth (or you can melt it in the microwave). Remove from heat and transfer with scraper into a fairly large bowl (or the bowl of your kitchen mixer).

Slowly pour in blue agave nectar, mixing well. Next, add eggs (one at a time) and use either a hand mixer or a whisk to make sure they are fully blended into the batter. Finally, spoon the cup of unsweetened cocoa in and again use hand mixer or whisk to blend. Make sure there are no larger chunks of cocoa powder clumping together. I used our Kitchen Aid mixer to ensure the absence of clumps.

Pour your chocolate mixture into the greased cake pan. Bake in oven approximately 40 minutes (check between 30 and 35 minutes to make sure it is not burning if your oven tends to run hot). When perfectly baked the top will have a crust the consistency of chilled pudding and may fracture a bit. Don’t worry – the fissures will be unnoticeable when cooled and besides, you are actually looking at the cake’s bottom!

Remove cake from oven and allow to sit undisturbed for about 12 minutes. Place a cake plate over the top of your pan and then invert the plate and cake so that you are now looking at the bottom of your cake pan resting on top of your cake plate. Gently remove pan from cake, and carefully peel away the top layer of parchment paper.

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Cinco De Mayo

by @ Tuesday, May 10th, 2011. Filed under food

Ok,  I know it was last week, but I can’t resist. I love this pic, and the margarita was super yummy.  Prickly Pear margarita with jalapeno syrup and a chile salt on the rim.  I’m telling you, Fonda San Miguel knows how to do it up!

Prickly Pear Margarita

Also the enchiladas were amazing.  I’m not sure, but I think they were a special, however, it’s worth it to ask for them.  The sauces on top are: verde, rojo and suiza blanco, inside was chicken and cheese.  The chicken was perfect, usually I don’t really like chicken in enchiladas because it gets dry.  Not the case here folks.  This was great.

Cinco De Mayo Enchiladas

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#SnOMG Anyone can cook

by @ Saturday, February 5th, 2011. Filed under food

In Texas, if there is anything remotely resembling winter precipitation, STAY INSIDE!  That is what I did.  I told my FB peeps that I would only post pictures of food.

This week’s recipe for Meg is Vegan and Gluten Free.  Oven baked Ratatouille (hence the title).  Now some of you are cringing at that thought but, Yenta walked over and was dazzled by my mad cooking skills once again.

Oven Baked Ratatouille

Oven Baked Ratatouille

Since this recipe was simplified for Megan, I used only frozen and canned items (I wanted to eliminate grocery store fears and the need for chopping vegetables). For a real produce version check out this recipe (or maybe Em will make you some). (more…)

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Tofu, the other white meat

by @ Monday, January 31st, 2011. Filed under food

Roasted Tofu with Stirfried Cabbage and Buckwheat Noodles

I know that many people out there are saying, “Oh no, not some hippy vegetarian post about why meat is bad for you.” Totally not the case. I am just offering up a delicious option for feeding your non-carnivorous friends something that you might actually eat.

So, how does one turn a flavorless block of soy into something delicious?  Well, you need to remove the water and inject it with something tasty, like spices.

I planned ahead so I placed a block of firm tofu on paper towels and squished it between two plates (I stacked a few bags of rice on top to press out the water).  I left it sitting  in the fridge all day and it was perfect.  Now, if you didn’t happen to plan ahead, you can press your tofu like this

Next, you replace the water with flavor.  I happened to use a blend of (more…)

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Curry Time

by @ Saturday, January 22nd, 2011. Filed under food

Cauliflower, Spinach, Chickpea Curry

I promised Meg that I would try and give her a recipe or two every month.  I am trying to get ahead now because I know I will forget a few months from now.

Today I made a dry curry with:

How to make it:  (more…)

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