Today I went to pick up dates at the market. Whilst there, I ran across FAGE for $.50 a pint - the only catch is that it had a "use by" date of today. I picked up two pints of it, deciding I couldn't resist the bargain. Meal plan be damned, I can make that another night!
So, what does a girl do with two pints of greek yogurt in one day?
Muffins and paprikash!
I make there super simple muffins which require soaking the flour in kafir/buttermilk/yogurt for 12-24 hours, before adding the rest of the ingredients and baking. So that's one pint down.
The second pint was used to make paprikash. I know how to make authentic paprikash, and from time to time I've even been known to make it. This recipe, however, is anything but authentic. It's a total cheaterpants recipe and I really don't care. It's delicious, cheap, filling, easy and quick to make.
You can use any meat you like, firm tofu, tempeh, seitan, or Quorn. If using Quorn - make sure it's defrosted.
So, put a hit of oil in a HUGE pan. Dump in your meat "stuff." If you're using actual meat first chop into bite-size pieces (or you could use meatballs). Saute until browned. Remove from the pan. Add some butter/margarine/oil and a couple tablespoons of flour. Make a roux. Add some water or stock and white wine. Put your meat "stuff" back in the pan. Bring to a boil. Reduce heat add sour cream (or greek yogurt!) and simmer for about 20 minutes. Serve over rice, egg noodles, or even better - baked potatoes. Nom nom.
Monday, May 31, 2010
Sunday, May 30, 2010
Weekend shenanigans.
This weekend I went down to visit my friend Lea in Oceanside (Hi Lea!). We went for a brunchy nosh at Hill Street Cafe. She had the Greek Salad and I had the Avocado Tacos. I have to say - the tacos were brilliant!
We then headed to Vista where I introduced her to the glories of Sprouts. It is one of my very favorite "inside" places to shop. I scored, because Dr. Bronner's was on sale. Woo hoo!
After that we spent the afternoon exploring the Strawberry Festival. Chocolate covered strawberries. Oh noes! Super yum. Now, I love a fresh unadorned super ripe strawberry - but take the same berry and cover it in white chocolate with a dark chocolate drizzle and I'm entering the sublime.
We also made a stop at The Yellow Deli. I had this date bar... holy crap and a half was it ever good! So good, in fact, that tomorrow I'm making an extra shopping trip to pick up dates to I can reproduce it at home.
We stumbled upon this Tortilleria. I bought fresh blue corn tortillas. I am stupidly giddy thinking about what delightfulness I shall concoct with them.
The highlight was perhaps our adventure in this "weird little book shop." Hippies, wiccans, whatever - they all smell like patchouli. Heh. Anyway! I scored a couple of fantastic cookbooks for 60% off the cover price.
So, in summation:
We walked. We ate. We drove. We ate. We walked. We ate. We walked. We acted like total dorks and giggled over silly things. We drove. We passed out from food indulgence.
A good day.
Next up: We need a Dr. Bronner's Field Trip! And there's some pie company in Julian that I must visit...
We then headed to Vista where I introduced her to the glories of Sprouts. It is one of my very favorite "inside" places to shop. I scored, because Dr. Bronner's was on sale. Woo hoo!
After that we spent the afternoon exploring the Strawberry Festival. Chocolate covered strawberries. Oh noes! Super yum. Now, I love a fresh unadorned super ripe strawberry - but take the same berry and cover it in white chocolate with a dark chocolate drizzle and I'm entering the sublime.
We also made a stop at The Yellow Deli. I had this date bar... holy crap and a half was it ever good! So good, in fact, that tomorrow I'm making an extra shopping trip to pick up dates to I can reproduce it at home.
We stumbled upon this Tortilleria. I bought fresh blue corn tortillas. I am stupidly giddy thinking about what delightfulness I shall concoct with them.
The highlight was perhaps our adventure in this "weird little book shop." Hippies, wiccans, whatever - they all smell like patchouli. Heh. Anyway! I scored a couple of fantastic cookbooks for 60% off the cover price.
So, in summation:
We walked. We ate. We drove. We ate. We walked. We ate. We walked. We acted like total dorks and giggled over silly things. We drove. We passed out from food indulgence.
A good day.
Next up: We need a Dr. Bronner's Field Trip! And there's some pie company in Julian that I must visit...
Thursday, May 27, 2010
Bite Me, Atkins.
I'm on a high carb and low everything else diet. Am I fanatical about it? No. I'm not fanatical about anything really, it's just not me. I'm pretty good about playing by my dietary rules though - mostly because when I don't I feel like death warmed over. But sometimes a girl just needs a grilled cheese sandwich - at least this girl does.
I'm mentioning this, because a few people have asked me why just about every "recipe" I post is "super carby." So, there you go. I'm supposed to eat lots of carbs. Do you hate me? Are you jealous? All you Atkins people can take your bacon and shove it.
I'm mentioning this, because a few people have asked me why just about every "recipe" I post is "super carby." So, there you go. I'm supposed to eat lots of carbs. Do you hate me? Are you jealous? All you Atkins people can take your bacon and shove it.
Door.
Anyone else have a rather random selection of foodstuffs in their refrigerator door?
Mine currently boasts:
6 kinds of mustard
Prunes
Muyploy
Soy sauce
HP Brown Sauce
Almond meal
5 kinds of jam
Earth Balance
Tamari almonds
Curry ketchup
3 kinds of chutney
Ajvar
Sun-dried tomatoes
Marinated artichoke hearts
Capers
Pickles
Kalamata olives
2 grades of maple syrup
Saki
Am I alone in my fridge door madness?
Mine currently boasts:
6 kinds of mustard
Prunes
Muyploy
Soy sauce
HP Brown Sauce
Almond meal
5 kinds of jam
Earth Balance
Tamari almonds
Curry ketchup
3 kinds of chutney
Ajvar
Sun-dried tomatoes
Marinated artichoke hearts
Capers
Pickles
Kalamata olives
2 grades of maple syrup
Saki
Am I alone in my fridge door madness?
The Fourth Dimension.
I'm lazy when it comes to cooking. There's no shame in that statement for me. I work, go to school, have time-consuming health problems, a full social life and volunteer work. I'd much rather devote what time I do have to eating my food rather than actively preparing it. I like cooking once and eating a few times. So, I employ certain time savers. (Technology. Glorious, isn't it?)
1) Slow-cooker/crockpot. I use this sucker at least twice a week, every week. I use it to make a big pot of beans, a pot of steel cut oats (which I eat for breakfast almost every day) and a big pot of soup.
2) Rice cooker. Okay, so mine has a 6 cup capacity. This is not huge, but it's certainly enough for one person. The luxury of tossing in my water (or stock) and rice (or barley, or other grains) and ending up with perfect rice (or other grains) that I don't have to pay attention to? Heck yeah.
1) Slow-cooker/crockpot. I use this sucker at least twice a week, every week. I use it to make a big pot of beans, a pot of steel cut oats (which I eat for breakfast almost every day) and a big pot of soup.
2) Rice cooker. Okay, so mine has a 6 cup capacity. This is not huge, but it's certainly enough for one person. The luxury of tossing in my water (or stock) and rice (or barley, or other grains) and ending up with perfect rice (or other grains) that I don't have to pay attention to? Heck yeah.
Sprung.
Saturday is my first real day off in ages. Almost every weekend for the past several my ass has landed in the hospital. (Boo with me here - booooooooooo!) Anyway, in honor of the occasion I have decided to get a head start on my weekly meal planning.
So, a week in advance:
Monday: Taco Stacks. Meal in one, yay! Put some enchilada sauce (or salsa) in a pie dish then put down a tortilla, then a layer of refried beans, a layer of spanish rice, a layer of calabacita, drizzle with a little more sauce, another tortilla. Top with some extra sauce, shredded cheese and olives. Bake until cheese is bubbly. Cut into wedges and serve.
Tuesday: Fried Rice. At the start of the week I cook a big batch of rice. It keeps well in the fridge for a few days. So, fried rice. In a big pan, heat some oil. Throw in a bunch of chopped veggies, stir-fry for a minute. Add your seasonings - soy, garlic, chili, etc. Then put in your leftover cooked rice. Stir fry for a few minutes until rice is warmed through, and taken on a lovely color. If you want, you can add egg to this - but I almost never do.
Wednesday: Jacket Potatoes with veggies and cheese. This is obvious, isn't it? Bake potato. Top with veggies, grate cheese on top. Voila!
Thursday: RiSorta. Grate a bunch of squash - zucchini works well. Lightly wring dry in a towel to get rid of some of the excess liquid. In a big pan, heat some oil/butter/margarine or a combination, sprinkle in a 1/4-1/2 cup rice (not cooked rice). Saute for a minute. Then add your veg. Saute for a minute or two. Then add some stock which you've heated up. Simmer for about 15-20 minutes until the rice is cooked and the veggies super tender. Top with a sprinkle of cheese, if so inclined.
Friday: Veggie Frittata. Saute your veg in a pan. Whisk up eggs, milk, salt and pepper. Pour this over your veg. Put a lid on your pan - slightly askew - and reduce heat. Let this cook for about 15-20 minutes. The egg will puff up. You can also do this traditional style and put your pan in the oven, but eh, then you have to heat the oven. Top with cheese, salsa, nothing- it's all good.
So, a week in advance:
Monday: Taco Stacks. Meal in one, yay! Put some enchilada sauce (or salsa) in a pie dish then put down a tortilla, then a layer of refried beans, a layer of spanish rice, a layer of calabacita, drizzle with a little more sauce, another tortilla. Top with some extra sauce, shredded cheese and olives. Bake until cheese is bubbly. Cut into wedges and serve.
Tuesday: Fried Rice. At the start of the week I cook a big batch of rice. It keeps well in the fridge for a few days. So, fried rice. In a big pan, heat some oil. Throw in a bunch of chopped veggies, stir-fry for a minute. Add your seasonings - soy, garlic, chili, etc. Then put in your leftover cooked rice. Stir fry for a few minutes until rice is warmed through, and taken on a lovely color. If you want, you can add egg to this - but I almost never do.
Wednesday: Jacket Potatoes with veggies and cheese. This is obvious, isn't it? Bake potato. Top with veggies, grate cheese on top. Voila!
Thursday: RiSorta. Grate a bunch of squash - zucchini works well. Lightly wring dry in a towel to get rid of some of the excess liquid. In a big pan, heat some oil/butter/margarine or a combination, sprinkle in a 1/4-1/2 cup rice (not cooked rice). Saute for a minute. Then add your veg. Saute for a minute or two. Then add some stock which you've heated up. Simmer for about 15-20 minutes until the rice is cooked and the veggies super tender. Top with a sprinkle of cheese, if so inclined.
Friday: Veggie Frittata. Saute your veg in a pan. Whisk up eggs, milk, salt and pepper. Pour this over your veg. Put a lid on your pan - slightly askew - and reduce heat. Let this cook for about 15-20 minutes. The egg will puff up. You can also do this traditional style and put your pan in the oven, but eh, then you have to heat the oven. Top with cheese, salsa, nothing- it's all good.
Tuesday, May 25, 2010
Meal Plan Monday (actually Tuesday). Whatever.
Okay. So my week got off to a rocky start, due to last week being Suck Fest 2010. Anyway! I've decided that from time to time I'll post my weekly meal plans. Thrilling, no? Shut up. You're stoked.
Anyhow! Here they are - I know you've all been waiting with baited breath.
Monday: Taco Soup (this was frozen, as in "in my freezer", as in - I didn't have to make a damn thing, woo!) and homemade honey wheat bread with homemade strawberry freezer jam.
Tuesday: Cranberry bean tacos and watermelon salad.
Wednesday: Sloppy Sams, tomato salad
Thursday: Spaghetti with roasted tomato sauce
Friday: Grilled cheese and tomato soup
As ever, unless I'm baking - I don't measure. So, here's the "method" for my meals of deliciousness.
Taco Soup
Start by sauteing a couple cloves of minced garlic in a splash of olive oil. To this, add your stock. I use a 70:30 ration of veggie stock to bean stock (bean stock being the leftover cooking liquid from my weekly pot of beans). To this, add some passata or salsa. Throw in some oregano, pepper, chili powder and cumin. Bring this to a simmer and start adding your "taco" stuff. I usually add corn (frozen is fine, fresh is better in season), cooked beans of some variety and leftover cooked rice. I let this simmer until everything is nice and warm and the stock has reduced a bit. Before serving, a hit it with a squeeze of fresh lime. I top each serving with crumbled tortilla chips, diced avocado, and a dollop of "sour cream." It would be good with cheese, but oddly I prefer it without. Go figure.
Sloppy Sams
I have modified this recipe to my taste and for my dietary restrictions - no onions and vegetarian Worcester sauce.
Roasted Tomato Sauce
I make this in bulk. It's super easy. Take a few pounds of good tomatoes. Slice them in half - I use roma tomatoes. Put them on a baking sheet (make sure it's lipped). Sprinkle over some minced garlic, herbs of your choice and drizzle with olive oil and a splash of wine (or even sherry). Put in a 400 degree oven and roast for about 45 minutes. Dump this mixture into a big pot, and then blend up with an immersion blender (or blend in batches in a traditional blender - be CAREFUL!). That's it. This freezes well. It's also the basis for my tomato soup.
Tomato Soup
Start with some Roasted Tomato Sauce. Add some veggie stock wine or sherry - whatever you used the first time around. Simmer for a while. Add a splash of cream - real, coconut or soy. Simmer for another minute. Serve.
Anyhow! Here they are - I know you've all been waiting with baited breath.
Monday: Taco Soup (this was frozen, as in "in my freezer", as in - I didn't have to make a damn thing, woo!) and homemade honey wheat bread with homemade strawberry freezer jam.
Tuesday: Cranberry bean tacos and watermelon salad.
Wednesday: Sloppy Sams, tomato salad
Thursday: Spaghetti with roasted tomato sauce
Friday: Grilled cheese and tomato soup
As ever, unless I'm baking - I don't measure. So, here's the "method" for my meals of deliciousness.
Taco Soup
Start by sauteing a couple cloves of minced garlic in a splash of olive oil. To this, add your stock. I use a 70:30 ration of veggie stock to bean stock (bean stock being the leftover cooking liquid from my weekly pot of beans). To this, add some passata or salsa. Throw in some oregano, pepper, chili powder and cumin. Bring this to a simmer and start adding your "taco" stuff. I usually add corn (frozen is fine, fresh is better in season), cooked beans of some variety and leftover cooked rice. I let this simmer until everything is nice and warm and the stock has reduced a bit. Before serving, a hit it with a squeeze of fresh lime. I top each serving with crumbled tortilla chips, diced avocado, and a dollop of "sour cream." It would be good with cheese, but oddly I prefer it without. Go figure.
Sloppy Sams
I have modified this recipe to my taste and for my dietary restrictions - no onions and vegetarian Worcester sauce.
Roasted Tomato Sauce
I make this in bulk. It's super easy. Take a few pounds of good tomatoes. Slice them in half - I use roma tomatoes. Put them on a baking sheet (make sure it's lipped). Sprinkle over some minced garlic, herbs of your choice and drizzle with olive oil and a splash of wine (or even sherry). Put in a 400 degree oven and roast for about 45 minutes. Dump this mixture into a big pot, and then blend up with an immersion blender (or blend in batches in a traditional blender - be CAREFUL!). That's it. This freezes well. It's also the basis for my tomato soup.
Tomato Soup
Start with some Roasted Tomato Sauce. Add some veggie stock wine or sherry - whatever you used the first time around. Simmer for a while. Add a splash of cream - real, coconut or soy. Simmer for another minute. Serve.
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