Thursday, March 31, 2011
Wednesday, March 30, 2011
Wow, the picture is beautiful! I knew I wanted to make it when I saw the pic, and Chris saw it and said, "What is that?!" which means it looks good to him. Always a plus! Another plus for me is that it uses napa cabbage, if you remember I have a seven pound cabbage ;O) Here is the recipe.
Anyways, soup is always good to make on cold days and we have been having a lot of cold ones lately here in Chester. This recipe combines a lot of my favorite things into one dish. She calls for Rice Stick Noodles and you will want to look for Rice Vermicelli. I get mine from the Asian Grocer (if you live near Richmond, you will probably know it, the Tan-A). The Lite Coconut Milk, I have found, Kroger has a store brand that was about $1.65, score! I used my whole container of tofu, which is 14 ounces and lightly fried it because that is how I like my tofu.
The smell of this cooking is heavenly. I personally would add some hot sauce or more chili flakes but it is pretty good as is. Chris added some sriracha to his and he says now it is perfect.
Um, yum. I just happen to have all of these ingredients and you would think I have leftovers or something to eat for lunch and everyday, which I don't and I end up eating knock-off Lucky Charms, LOL. Which don't get me wrong, they are really good but I am getting rather tired of the same old. Here is the recipe, I hope that you enjoy it as much as I did. Cut the recipe in half for one serving as shown.
3/4 cup whole wheat flour
1/8 cup wheat germ
1/4 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2-1 tsp. cinnamon (leave out for plain)
1/4 tsp. salt
3/4 cup milk
1/4 cup sour cream or yogurt
1 egg or 1/4 cup egg beaters
1 tbsp. honey
1 tbsp. melted butter, cooled
1/2 cup blueberries (leave out for plain)
Heat up your griddle. Combine dry ingredients in a medium sized bowl, stirring to mix. Toss the blueberries, if frozen with a bit of your flour. Then add wet ingredients to dry ingredients. Fold in blueberries carefully. Drop the batter by 1/4 cupfuls onto your griddle. The pancakes are ready to turn when the bubbles break. Turn and cook about 1-2 minutes or until lightly brown. Serve with real maple syrup or as desired.
Tuesday, March 29, 2011
I actually found the link to this recipe from a food porn link on Reddit. I didn't have cacao nibs so I asked her if I could make them with cocoa powder and she replied back to me promptly yes and 1 tbsp. I love avocados, they are so decadent and buttery rich tasting. I love guacamole, but I have never had avocados in ice cream or in smoothies. I imagine these are going to taste amazing.....
Chocolate Avocado Popsicles
3/4 cup avocado
1/4 cup sweetened condensed milk
1 tbsp. cocoa powder
1 cup milk
Blend all ingredients in a bowl with a stick blender until smooth, pour into molds. The recipe is supposed to make seven, I got 6.....
I personally would go with about 2-3 tbsp. of cocoa next time and 1/3 cup of sweetened condensed milk. I also added about 1 tsp. of vanilla. I think coconut milk milk would be a nice addition to these pops.
Wow, I sure do love Potstickers! Chris and I have made them a lot lately, but we have been using the same recipe so I thought it was high time to change it up. This recipe stood out from the other recipes that I had been looking at, mainly because it used tempeh. Tempeh is one of Chris's favorite soy products, plus it uses napa cabbage which I currently have an overabundance of. I line my steamer basket with the napa cabbage which keeps the Potstickers from sticking to the bamboo steamer plus you can eat it and it is infused with the smoky aroma of bamboo. I have some recipes that I found that use napa cabbage (soon to come) and I also like it in my stir fries so I hope that I get to use all of it. Feel free to suggest recipes to me.
That is a 2 liter of pop. I believe the tag says it is a seven and some change pound cabbage....
I steam my tempeh after it is cut for 15 minutes each before cooking.
Chris and I really enjoyed these, very "meaty" tasting from the mushrooms and the tempeh. This is the recipe I used with the potstickers, very gingery and flavorful. More pictures to come soon.......
Monday, March 28, 2011
Strawberry Cinnamon Pancakes
Sunday, March 27, 2011
So yummy and such an easy recipe. Cheap to make too. Creamy mashed potatoes and crisp tender green cabbage, this is true comfort food. You don't have to be Irish to enjoy this recipe. Yet I just tried it recently, amazingly enough. This is extremely filling and it is even good reheated. This is the recipe that I use. The only thing that I do differently is to use low fat sour cream thinned with a little bit of milk instead of the cream called for in the recipe. I may try to make this with a little less butter.
Last year, my friend Kevin had a cabbage patch and a momma cat kept her babies in it. I was going to put the picture up on here but the picture is no longer on FB :o( Here is a picture of a kitty in a cabbage patch that I found online. The kitty in the picture looks like two of our neighborhood kitties.
This is one of Chris's favorite recipes. I will attempt to make this with some Morningstar Chick'n Strips. I have decided to try out this recipe which is from Tigers & Strawberries. Chris says that the way his mom gets the restaurant to make it is with water chestnuts only. I hope that this tastes somewhat close to what he is remembering.
He loved it, it is now one of his favorites! Slightly hot and slightly sour from the chili garlic sauce and vinegar, this dish has lots of flavor. He keeps telling me how much he liked it, and we are even making this recipe for his mom's birthday.
I made some Vietnamese Chili Garlic Sauce today and since I almost used all of mine up and I had some Thai Chilies to use up. I used this recipe except I cooked mine for about 30 minutes.
Saturday, March 26, 2011
This is a solid recipe and it is easy to prepare.They are hearty and filling, my husband who eats beef loves these and asks for them, however I have stopped making them until today. Last night I was up and I made rice for these and my husband just had to know what the rice was for, I wanted it to be a surprise since he loves them but he said that he hates surprises and I had to tell him :P I guess you just try other recipes and forget about the tried and true ones. Not that I will stop trying new ones because you find new tastes and textures that you love and I don't want to get into a food rut. Sometimes you just have to come back to the favorites, your comfort food. These do not need cheese on top but add it if you like. I have made these with tomato sauce and cumin and cayenne pepper and Dijon mustard. Here is my alternate recipe.
Vegan Stuffed Peppers
2 green bell peppers
1 very small onion or 1/2 medium onion, chopped
1 pkg. defrosted Boca or Morningstar Burger Crumbles
1 (8 ounce) can tomato sauce
1/2 tbsp. oil
1 clove garlic, minced
2/3 cup cooked brown rice
2 tbsp. ketchup
1 tbsp. mustard or Dijon Mustard
1/4-1/2 tsp. cumin or to taste
1/4 tsp. cayenne pepper or to taste
Cut your peppers in half and remove seeds. Fill a large wide mouthed skillet with water and par-boil the peppers until they are bright green or dark green as I accidentally did. OOPS. Set aside. Saute your garlic and onions in the oil over medium to medium high heat until softened. Add burger crumbles, tomato sauce, cayenne pepper, cumin and rice. Simmer until the burger crumbles are cooked. Your sauce should be thick. Add the mustard and ketchup. Taste and add more mustard or ketchup to taste.Spoon the mixture evenly into the pepper shells and place in a 9"x9" pan. Cook at 350 degrees until peppers are soft and filling is browned. Enjoy.
Thursday, March 24, 2011
I made these a long time ago with a recipe that I threw together and they were OK, but not spicy like I imagined. Chris mentioned making Chai Pancakes and I found this recipe, which looks and sounds delicious. I both <3 Chai Tea and pancakes so it is a good combination. It has added spices and I didn't think to do this to my recipe. I brewed my Chai Tea the night before with the milk (I cut the recipe in half as it is just Chris and I eating these). I will be serving these with Real Maple Syrup.
BTW, I figured out the best way to make Iced Chai, and that is with 4 tea bags per 4 cups milk and 2 tbsp. Splenda or sugar, bring to boil and turn heat down to low. Simmer for about 5 minutes, cool. Add about 1-1&1/2 tsp. vanilla, optional. Stir. Serve over ice. I now use only the Chai Masala that I got from Laxmi Palace.
Tuesday, March 22, 2011
I know that this sounds a little weird but it looks delicious. My friend, Sara went to Morocco and came back talking about Seafood Pizza, and I went looking for recipes. A lot of recipes came up, but when I saw this recipe from Janet is Hungry, I knew I had to try it. White sauce, Parmesan Cheese, Mozzarella Cheese, Imitation Crab (you can use real crab but I don't eat crab), tomatoes, cilantro, shrimp, onions and green bell peppers....what's not to like? I love pizzas made with white sauce instead of red sauce/tomato sauce bases. I will be making my own crust for this pizza. I also cut the shrimp down to about 1/4 pound.
2 1/2-3 cups bread or AP flour, can use whole wheat for half of flour (for this pizza, I did 1 cup whole wheat and the rest AP)
1 package yeast
1 tsp. sugar OR 1 tbsp. honey
1 tbsp. oil
1 tsp. salt
1 cup warm water
In a large bowl, place water and yeast. Add sugar and set aside for about 5 minutes, until yeast has bloomed. Add oil and salt, stir. Add 1&1/2 cups flour, stir. Pour dough out onto floured board and knead in enough additional flour to make a soft dough.Do not be alarmed if you don't use all of the flour. Cover with tea towel or bowl, let rise about one hour or until doubled in bulk. Punch dough down, knead and roll out in a greased cookie sheet or pizza pan. Cover with tea towel and let rise for about 30-60 minutes. Proceed with recipe.
I always end up with really ripe bananas and even though I know that I can freeze them for later use, I hate doing that. Why? Because I forget about them and they get freezer-burnt, even though I have good intentions of making smoothies, ice cream pops or banana bread with them, so they still end up getting tossed. I was looking through Isabelle's Blog and I came across this recipe for banana pancakes and I had a "Eureka!" moment. These look fluffy and delicious.....Chris loves banana pancakes and I am sure getting tired of the egg sandwich we have almost every morning.