Welcome to my world of food! Come check out my recipes and pictures of yummy food! Feel free to adapt the recipes to your liking and let me know what you think. Let's get back to cooking from scratch!
Tuesday, November 30, 2010
Hot Coconut Chocolate
Yummy Salad with Horseradish Dressing
Miso Soup
Peanut Soba Noodles
Saturday, November 27, 2010
Egg Sandwich with Green Bean Appetizer
Portobello Pizza
Serves 2
Thursday, November 25, 2010
Beet Burgers with Horseradish Mayo
Ingredients
Saturday, November 20, 2010
Baked Tofu Sticks
Adapted from "So Good and Tasty"
Friday, November 19, 2010
Garlic Chive Beer Bread
Portobello Mushroom Sandwich with Guac Potato Skins
Saturday, November 13, 2010
Cheddar Sage Biscuits
Adapted from Martha Stewart: online
Ingredients
4 cups all-purpose flour
2 Tbs baking powder
1 tsp baking soda
2 tsp Himalayan salt
2 1/4 cups aged cheddar cheese, grated
3 Tbs chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups low-fat buttermilk
Directions
1. Preheat oven to 450 degrees.
2. In a food processor, pulse flour, baking powder, baking soda, and salt.
3. Add cheddar and sage and pulse to combine.
4. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
5. Turn dough out onto a lightly floured work surface and knead just until it comes together.
6. With your hands, press the dough out to a 3/4-inch thickness.
7. Cut out 12 biscuits using a glass or a biscuit cutter (reroll and cut scraps).
8. Place biscuits on a parchment-lined baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.
I made this recipe a few weeks ago to bring along to a dinner party. I was very pleased with how they turned out! I only made a few minor adjustments to the original recipe. I did run into some difficulty with my food processor not being large enough for all the ingredients, so I just worked in smaller batches. They are best when they are warm right out of the oven!
Wild Rice Burger
Ingredients
Pierogies
Spiced Indian Cauliflower Soup
Mexican Lasagna
Ingredients
1/2 onion, sliced
1 tsp safflower oil
2 poblano peppers, sliced
1 pkg vegetarian ground beef (Whole Foods)
1 cup frozen diced sweet potatoes
1 cup RW Knudsen tomato veggie juice
3 garlic cloves, pressed
2 tsp cumin
2 tsp red pepper flakes
1 tsp garlic powder
2 tsp chili powder
1 tsp sea salt
1 tsp freshly cracked pepper
1 tsp agave nectar
1 cup vegan cream cheese (Follow Your Heart)
1 can pinto beans, drained & rinsed
1 can corn, drained & rinsed
1 can black olives, drained & rinsed
1/2 cup cilantro, save 2 Tbs for garnish on top
1 pkg small corn tortillas
1 cup Daiya mozzarella vegan cheese
1/2 cup salsa
Guacamole
1 avocado
1 garlic clove, pressed
1 tsp cumin
2 tsp cilantro
1/2 tsp salt
1/2 tsp pepper
Preheat oven 425 degrees
Directions
- Saute onion in oil for 3 minutes on medium low.
- Add peppers, sweet potatoes, veggie beef, tomato juice; saute for 3 more minutes.
- Add garlic, all the spices, cream cheese, and agave nectar; cook 2 minutes.
- Add beans, corn, olives, and cilantro; cook 1 minute.
- In a 9x13 pan, spread 1/4 cup salsa on bottom of pan, then layer: corn tortillas, veggie mixture, cheese, corn tortillas, veggie mixture, cheese, corn tortillas, 1/4 cup salsa, cheese, and garnish with cilantro
- Bake 20 minutes, until cheese is melted
- Meanwhile, mash avocado and add remaining seasonings.
- Serve lasagna slice with a dollop of guacamole on top.
I was really pleased with how this recipe turned out. I had a bunch of corn tortillas in my freezer that I had been wanting to use up, so I thought the best way to use up a package would be a big dish like lasagna. I like trying to reinvent traditional dishes using another culture's cuisine. This was also a great way to clean out the refrigerator. The dish was even better because I used Eric's Dad's homemade salsa=yum! I think this would be a great dish for a dinner party because you could make everything ahead of time and then just throw the pan in the oven once the guests arrive.
Tuesday, November 9, 2010
Autumn in an Acorn Squash
Ingredients
1 medium sized acorn squash
1 tsp garlic powder
3 Tbs white truffle oil
1 tsp olive oil
2 cup wild rice mix (brown rice), rinsed
5 cups water
1 vegetable bouillon cube
1 Tbs Earth Balance butter
1 leek, sliced, soaked in water, and drained
4 cups crimini mushrooms, sliced in half
1 apple, diced
2 garlic cloves, pressed
1 cup dried cranberries
1/2 cup pine nuts
2 Tbs fresh sage, minced
1 tsp poultry seasoning
1 1/2 tsp sea salt
2 tsp freshly cracked pepper
Directions
- Preheat oven to 400 degrees
- Cut squash in half, scoop out seeds, place on baking sheet flesh side up, rub with olive and 1 tsp white truffle oil, sprinkle with garlic powder, and bake for 50-60 minutes until tender
- Meanwhile, in a large saucepan bring wild rice mix and water to a boil, add vegetable bouillon cube, reduce heat to low, and cook for 45-50 minutes until tender.
- While the rice and squash are cooking, on low heat saute leeks, apples, sage, garlic, and mushrooms in butter and 2 Tbs white truffle oil until tender, about 10 minutes.
- Add cranberries, pine nuts, poultry seasoning, salt and pepper, and saute for 5-10 minutes on low.
- Once the rice is cooked add remaining truffle oil, mix, and set aside 1 1/2 cups to use for another recipe (I like to make extra since it takes so long to cook).
- Mix the rice into the mushroom mixture evenly.
- When the squash is cooked take a fork and scrape the flesh out of the squash and mix into the rice mixture, the spoon the mixture back into the shell for serving.
This was a recipe that I created after being inspired by my dear bearded friend:) and his wife after they stuffed a pumpkin with wild rice, which was amazing! I added all my favorite autumn ingredients, which made the house smell amazing! This was a perfect Sunday supper:)
Wednesday, November 3, 2010
Oat Waffles with Spiced Apple Topping
Protein-Packed Spicy Orzo
Ingredients
2 cups orzo
2 cups snow peas
1 pkg firm tofu, drained, rinsed, & cubed
1 can corn, drained & rinsed
1 can aduki beans, drained & rinsed
1 can black olives, drained & rinsed
1/2 cup raw pumpkin seeds
Marinade
2 Tbs Braggs liquid amino (soy sauce)
1 tsp garlic aioli mustard (Trader Joes)
2 tsp maple syrup
1 tsp chili powder
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp cumin
Sauce
1 cup vegan cream cheese (Follow Your Heart)
3 cloves garlic, pressed
1 tsp chili powder
1 tsp garlic powder
2 tsp red pepper flakes
1 tsp cumin
1 tsp sea salt
1 tsp freshly cracked pepper
1/2 cup cilantro, chopped
Directions
1. Preheat oven to 375 degrees
2. Mix marinade ingredients together, coat tofu, place tofu on parchment-lined baking sheet, and bake for 30 minutes, stirring halfway through.
3. Meanwhile, bring a large pot of water to a boil, add orzo, cook 8-10 minutes, add snow peas the last minute, and drain.
4. While the orzo is cooking, mix the sauce ingredients together, once the orzo is done, add the sauce to the warm pasta and mix well.
5. Add remaining ingredients to the cooked orzo and mix well.
This was a random creation that I came up with for supper tonight and luckily it turned out great! Eric and I definitely overate because it was so tasty that it was hard to stop eating. This recipe makes a lot of pasta, which is great because then you will have lots of leftovers for lunch the next day. I love cooking with orzo because it is so comforting and it tastes great warm or cold. It felt good to get back to cooking tonight because I have been really busy and sick for the last week so I didn't have the time or energy to cook much. This recipe was super easy to whip up and it is also very healthy. I thought I would call this recipe "protein-packed" because there are 3 different protein sources: the tofu, pumpkin seeds, and the aduki beans. I highly recommend trying aduki beans, which is an easy to digest mild bean. I always like to try something different and it makes the dish more special. This was my first time using the vegan cream cheese and I don't think it will be my last. I don't think I would eat it plain, but when you doctor it up with spices it tastes great and you can feel better because you don't have all the fat and cholesterol like you would have in regular cream cheese.