Thursday, January 19, 2012
Hey Fams!
I thought I already posted about our mini-Christmas feast, but it appears I did not. I don't have the recipes with me at the moment, but here's a teaser:
*Vegan mac and 'cheese' that tastes like the real thing, but is actually good for you
*Kale and potato gratin that is my new favored alternative to green bean casserole (though I still love that stuff)
*Cranberry and banana bread sans egg, butter or milk!
*More on the wonders of the cashew as a cheese alternative
*Plus, musings on accidental consumption of fish sauce-spiked orange juice.
Happy almost-Friday!
Tuesday, January 10, 2012
African Peanut Soup throwin' me for a loop
A friend and I made the dish to end all dishes last night, and I must share. I have a hunch some of you (I’m lookin’ at you, Sharon and MaryAnn) might already be familiar with this one.
The backstory is this: On a rare sunny winter day in Portland, we took a pseudo-hike up Mt. Tabor, taking a new route to avoid the crowds of people going thataway. After a breathtaking view of Mt Hood to the mountain’s East (I really need to invest in a camera) and a great sunset over the city skyline to the West, we decided to make our way down for a bite. It being New Year’s Day, hardly anything was open. We settled for Laughing Planet, a hippieish chain joint with decent burritos. By now the temps had dropped and we were cold, so we ordered the African peanut soup along with our burritos.
Woah buddy, family! It was amazing. After devouring the bowl, we vowed to attempt a reenactment. The resulting homemade version was as good as the restaurant version, and super easy. Here’s what we did, an adaptation of the endless recipes you’ll find online.
4 cups veggie broth
2 large cloves garlic, minced
1 onion, chopped
1 green pepper, slivered (by this I mean ¼ inch thick slices, about 1.5 inches long)
1 carrot, slivered
1 small yam and 1 sweet potato, slivered
2 large tomatoes, or a can of diced tomatoes
about 1.5 cups of chickpeas or whatever legume you have on hand
About a tablespoon sweet curry powder
A few dashes of cinnamon
A few dashes of ground cayenne or red pepper flakes
A few dashes of turmeric
A few dashes of cumin
A tablespoon or two of apple cider vinegar
About ½ T of brown sugar
About ½ teaspoon ground ginger
1/2 cup (more if you like it richer) natural peanut butter
an avocado for garnish
Saute the onions and garlic ‘til soft, then add the other veggies with enough broth to just cover them, simmering for a few minutes until they’re about ½ cooked. Add the peanut butter and stir, then add the remaining ingredients and simmer ‘til the veggies are all soft. Serve over quinoa, brown rice, or with a big hunk of bread to dip. Garnish with ½ avocado sliced thinly on top of each bowl.
The backstory is this: On a rare sunny winter day in Portland, we took a pseudo-hike up Mt. Tabor, taking a new route to avoid the crowds of people going thataway. After a breathtaking view of Mt Hood to the mountain’s East (I really need to invest in a camera) and a great sunset over the city skyline to the West, we decided to make our way down for a bite. It being New Year’s Day, hardly anything was open. We settled for Laughing Planet, a hippieish chain joint with decent burritos. By now the temps had dropped and we were cold, so we ordered the African peanut soup along with our burritos.
Woah buddy, family! It was amazing. After devouring the bowl, we vowed to attempt a reenactment. The resulting homemade version was as good as the restaurant version, and super easy. Here’s what we did, an adaptation of the endless recipes you’ll find online.
4 cups veggie broth
2 large cloves garlic, minced
1 onion, chopped
1 green pepper, slivered (by this I mean ¼ inch thick slices, about 1.5 inches long)
1 carrot, slivered
1 small yam and 1 sweet potato, slivered
2 large tomatoes, or a can of diced tomatoes
about 1.5 cups of chickpeas or whatever legume you have on hand
About a tablespoon sweet curry powder
A few dashes of cinnamon
A few dashes of ground cayenne or red pepper flakes
A few dashes of turmeric
A few dashes of cumin
A tablespoon or two of apple cider vinegar
About ½ T of brown sugar
About ½ teaspoon ground ginger
1/2 cup (more if you like it richer) natural peanut butter
an avocado for garnish
Saute the onions and garlic ‘til soft, then add the other veggies with enough broth to just cover them, simmering for a few minutes until they’re about ½ cooked. Add the peanut butter and stir, then add the remaining ingredients and simmer ‘til the veggies are all soft. Serve over quinoa, brown rice, or with a big hunk of bread to dip. Garnish with ½ avocado sliced thinly on top of each bowl.
Tuesday, January 3, 2012
Spinach Salad with Warm Dressing and Tofu
Too good of a recipe not to share immediately (literally just had this for dinner):
For Christmas, Michael gave me a new recipe book: 'How to Cook Everything Vegetarian' by Mark Bittman (who is quickly becoming my culinary idol). I can't recommend this book enough. It's not so much a cookbook as it is one giant cooking lesson and motivational reminder as to why it's important to each home-cooked, health-conscious meals. Mark doesn't just provide epic dishes, he explains the hows and whys of a recipe. He also provides a number of alteration and add-in suggestions, encouraging the reader to make each recipe his or her own. Can you tell I'm in love? Anyway, here is the first of many fabulous recipes inspired by this lovely little cookbook:
Spinach Salad with Warm Dressing and Tofu
Salad:
spinach leaves
shelled edemame
grilled, baked, or browned tofu patties
Dressing:
3 TBS neutral oil
1 TBS peeled, minced ginger
1 TBS minced garlic
1/2 cup sliced scallions
a bit of grated carrot
1 TBS sugar
2-3 TBS rice wine vinegar
2 TBS water
1 TBS soy sauce
1 tsp sesame oil
lots of hot red pepper flakes
black pepper
Once oil is hot, cook ginger and garlic over medium-high heat for about one minute. Add scallion and carrot, cooking another minute. Stir in sugar, vinegar, and water. Turn down heat and stir until mixture becomes a little syrupy (a couple minutes). Stir in soy sauce, sesame oil, red pepper flakes, and black pepper. While dressing is still warm, toss with spinach and edamame. SErve salad with slices of tofu on top.
Delightful! :)
Hmmm as I write this I am also reminded of a great Vietnamese salad I learned how to make on my trip this summer. I'll post it soon when I don't have so much last minute grading to do. Love you all!
For Christmas, Michael gave me a new recipe book: 'How to Cook Everything Vegetarian' by Mark Bittman (who is quickly becoming my culinary idol). I can't recommend this book enough. It's not so much a cookbook as it is one giant cooking lesson and motivational reminder as to why it's important to each home-cooked, health-conscious meals. Mark doesn't just provide epic dishes, he explains the hows and whys of a recipe. He also provides a number of alteration and add-in suggestions, encouraging the reader to make each recipe his or her own. Can you tell I'm in love? Anyway, here is the first of many fabulous recipes inspired by this lovely little cookbook:
Spinach Salad with Warm Dressing and Tofu
Salad:
spinach leaves
shelled edemame
grilled, baked, or browned tofu patties
Dressing:
3 TBS neutral oil
1 TBS peeled, minced ginger
1 TBS minced garlic
1/2 cup sliced scallions
a bit of grated carrot
1 TBS sugar
2-3 TBS rice wine vinegar
2 TBS water
1 TBS soy sauce
1 tsp sesame oil
lots of hot red pepper flakes
black pepper
Once oil is hot, cook ginger and garlic over medium-high heat for about one minute. Add scallion and carrot, cooking another minute. Stir in sugar, vinegar, and water. Turn down heat and stir until mixture becomes a little syrupy (a couple minutes). Stir in soy sauce, sesame oil, red pepper flakes, and black pepper. While dressing is still warm, toss with spinach and edamame. SErve salad with slices of tofu on top.
Delightful! :)
Hmmm as I write this I am also reminded of a great Vietnamese salad I learned how to make on my trip this summer. I'll post it soon when I don't have so much last minute grading to do. Love you all!
Monday, November 21, 2011
The Company We Keep
It’s become somewhat of a tradition to have at least one big family-style dinner each week at my house or the home of one of our friends. The habit began as an excuse to get together on weekdays, despite schedules that rarely permit all of us to be in one room at once. Now it’s become a weekly-anticipated event. We have fun dreaming up themes, taking turns cooking the main dish, and deciding what each person will contribute to the meal.
The best part is, my friends are good cooks (including one bona fide chef!) with wide-ranging specialties. I bring the bean-centric, heavily Middle Eastern fare, Molly reps the down-home Appalachian comfort food, Micah makes a mean slaw, Dawn’s got a flare for Asian and bananas foster, Zach is all about the Latin American stuff, and Nicole can’t really cook but always brings a bottle of wine.
Last Friday, we ventured to Zach’s for an enchilada feast complete with chicken and squash-kale enchiladas, spicy slaw, homemade refried beans, guacamole and flan for dessert. Every time we gather around the table, I think to myself that the company we keep amplifies the enjoyment of a good meal.
After a beautiful Sunday of respite from the Portland wintertime drizzle, we’re back to the doldrums again for as far into the future as the weatherman can predict. In response, this week’s meal will be a hearty chili with cornbread and warm apple crumble. Comfort food, and the kind of good company that does good things for the soul.
Speaking of big, collaborative, merry dinners, I’ll be thinking of you all on Thanksgiving and wishing we were all gathered ‘round the same table, toasting to another year of good fortune.
I snapped some photos with a friend’s camera, so I’ll post enchilada glamor shots when I can manage to commandeer his memory card! Love from 45 degrees North!
The best part is, my friends are good cooks (including one bona fide chef!) with wide-ranging specialties. I bring the bean-centric, heavily Middle Eastern fare, Molly reps the down-home Appalachian comfort food, Micah makes a mean slaw, Dawn’s got a flare for Asian and bananas foster, Zach is all about the Latin American stuff, and Nicole can’t really cook but always brings a bottle of wine.
Last Friday, we ventured to Zach’s for an enchilada feast complete with chicken and squash-kale enchiladas, spicy slaw, homemade refried beans, guacamole and flan for dessert. Every time we gather around the table, I think to myself that the company we keep amplifies the enjoyment of a good meal.
After a beautiful Sunday of respite from the Portland wintertime drizzle, we’re back to the doldrums again for as far into the future as the weatherman can predict. In response, this week’s meal will be a hearty chili with cornbread and warm apple crumble. Comfort food, and the kind of good company that does good things for the soul.
Speaking of big, collaborative, merry dinners, I’ll be thinking of you all on Thanksgiving and wishing we were all gathered ‘round the same table, toasting to another year of good fortune.
I snapped some photos with a friend’s camera, so I’ll post enchilada glamor shots when I can manage to commandeer his memory card! Love from 45 degrees North!
Tuesday, November 8, 2011
Sharon's faux pho, a.k.a. "Pure Health Soup"
2 Tbsp olive oil
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
2 tbsp sesame oil + 2 tbsp for later
3 tbsp soy sauce
2 tbsp rice vinegar
¼ tsp tumeric, ginger, curry powder, cayenne pepper
Juice ¼ lemon
4 carrots sliced
1 zuchinni cut in half, peeled and sliced
1 cup bok choy (I try and use baby)
Some onion if on hand
1/3 red pepper cut in pieces
3 cans or 2 boxes chcken/veggie broth
Scallions sliced
Bean sprouts
Udon or rice noodles
Heat oils and spices in soup pan.. Add spices and stir until fragrant. Add carrot and onion (if using). Stir for a few minutes and then add the bok choy, soy sauce, rice vinegar , lemon, and stir a couple more minutes. Add broth and zuchinni and remaining sesame oil and let simmer for 30 min, mostly covered. Do not let boil.
Taste and add S&P if needed…perhaps a splash more soy, sesame, etc to taste.
Cook noodle according to instructions.
Place some cooked noodles in bowl and cover with soup. Garnish with scallions and bean sprouts.
Tastes and feels like you are eating pure health!!!
Heavenly harvest: Corn and squash chowder
Hello family!
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.
Here’s the estimated recipe:
-10 ears corn
-4 poblano peppers
-2 red peppers
-an onion
-1 delicata squash
-2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
-3 cups almond milk
-water to desired consistency
-salt to desired ... saltiness
-about 2 T red chili flakes
-1 t chili powder
-garlic powder to taste
-turmeric for a little color
-savory to taste
Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.
Sunday, September 11, 2011
A potpourri of culinary notes
So again, the blog has gone stagnant. Not for want of delicious meals I
hope, but rather because, like me, you’ve all beeen too busy cooking,
eating and making merriment to find the time to blog about it! It’s Sunday evening and I'm working a slow cops shift, so I’m taking the time for a rundown.
Miso mayo: If you haven't, I suggest you try this! A friend recently turned me on to it. It's essentially the taste of miso soup with the consistency of mustard, and it's amazing on veggies, in potato salad, or just smeared on bread (plus a thousand other uses).
Porchside livin': It's true what they say. Despite nine months of hellish gray skies and rain (hellish by some people's opinion. I think Portland is lovely year-round), this city has the greatest summers. I've been caught up in a love affair with PDX summertime and, by association, my front porch. Countless lazy evenings have been spent skipping "dinner" alltogether and instead walking to the grocer's for a chunk of cheese, a tub of hummus, a fresh loaf of crusty bread and a pack of beer as dark as the coming night itself. Add a generous bowl of almonds and rice crackers, raid the fridge for some dipping veggies, and you're golden. Take up residence in an Adirondack chair with a westerly view, include a couple of friends to share the sunset, and you've got my heaven. When we get sick of the porch, this scenario is carried out on Mt. Tabor, a quarter-mile down the street and the best sunset-gazing spot in this city (imho).
Viva la BBQ: These have also become a regular occurrence around here, and each one is better than the last. Moreso since Erin sent me a rockin' Motown CD, adding a dance party element to the food-making. Last week, while Jess (my college roommate and member of my all-time-favorite-people list) was in town, we had the most successful one yet. I made a chili-lime slaw and caprese pasta salad, roomie Micah and his brother made fingerling potato salad and roasted corn with homemade habanero sauce. They grilled a chicken and some burgers, and I made portabello mushroom patties. A few friends brought the obligatory watermelon, chips and beer, and our new neighbors wandered over too! We lingered on the porch well past midnight, then headed to our favorite watering hole only to find it was closed on this particular Sunday. Hilarity ensued as we continued our search, not wanting the night to end quite yet. The only bar open was Toms, a crusty place that fits the definition of watering hole to a T. We had one drink, took the long way home, dug into the leftovers and talked 'til we couldn't keep our eyes open any longer. Long live summer, long live barbecues.
Lastly, I've been on a pickling spree. Sparked by a trip to the u-pick berry stand where they were also selling teeny-tiny cucumbers, I decided to give it a whirl. And it's surprisingly simple! There's a refrigerator recipe that requires no brining or sealing of the jar, so all you have to do is combine vinegar, salt, sugar, and your spice of choice (garlic and red chilies, anyone?), then pack the jar with pickles and let it sit for a few days. Vlasic ain't got nothin' on this.
It's also berry season, and I've been itching to make some blackberry jam infused with local lavender when I find the time. I'll keep y'all posted on how it goes!
PS: I brought some Sanders hot fudge home from Michigan to share with friends and coworkers. All agreed it's the best there is. Miss you all! Much love from my front porch.
Miso mayo: If you haven't, I suggest you try this! A friend recently turned me on to it. It's essentially the taste of miso soup with the consistency of mustard, and it's amazing on veggies, in potato salad, or just smeared on bread (plus a thousand other uses).
Porchside livin': It's true what they say. Despite nine months of hellish gray skies and rain (hellish by some people's opinion. I think Portland is lovely year-round), this city has the greatest summers. I've been caught up in a love affair with PDX summertime and, by association, my front porch. Countless lazy evenings have been spent skipping "dinner" alltogether and instead walking to the grocer's for a chunk of cheese, a tub of hummus, a fresh loaf of crusty bread and a pack of beer as dark as the coming night itself. Add a generous bowl of almonds and rice crackers, raid the fridge for some dipping veggies, and you're golden. Take up residence in an Adirondack chair with a westerly view, include a couple of friends to share the sunset, and you've got my heaven. When we get sick of the porch, this scenario is carried out on Mt. Tabor, a quarter-mile down the street and the best sunset-gazing spot in this city (imho).
Viva la BBQ: These have also become a regular occurrence around here, and each one is better than the last. Moreso since Erin sent me a rockin' Motown CD, adding a dance party element to the food-making. Last week, while Jess (my college roommate and member of my all-time-favorite-people list) was in town, we had the most successful one yet. I made a chili-lime slaw and caprese pasta salad, roomie Micah and his brother made fingerling potato salad and roasted corn with homemade habanero sauce. They grilled a chicken and some burgers, and I made portabello mushroom patties. A few friends brought the obligatory watermelon, chips and beer, and our new neighbors wandered over too! We lingered on the porch well past midnight, then headed to our favorite watering hole only to find it was closed on this particular Sunday. Hilarity ensued as we continued our search, not wanting the night to end quite yet. The only bar open was Toms, a crusty place that fits the definition of watering hole to a T. We had one drink, took the long way home, dug into the leftovers and talked 'til we couldn't keep our eyes open any longer. Long live summer, long live barbecues.
Lastly, I've been on a pickling spree. Sparked by a trip to the u-pick berry stand where they were also selling teeny-tiny cucumbers, I decided to give it a whirl. And it's surprisingly simple! There's a refrigerator recipe that requires no brining or sealing of the jar, so all you have to do is combine vinegar, salt, sugar, and your spice of choice (garlic and red chilies, anyone?), then pack the jar with pickles and let it sit for a few days. Vlasic ain't got nothin' on this.
It's also berry season, and I've been itching to make some blackberry jam infused with local lavender when I find the time. I'll keep y'all posted on how it goes!
PS: I brought some Sanders hot fudge home from Michigan to share with friends and coworkers. All agreed it's the best there is. Miss you all! Much love from my front porch.
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