Wednesday, December 2, 2015

Tofu and Broccoli Satay Bowls

Let me preface this by saying- I didn't try too many ethnic foods while growing up. We had good ol 'Merican food, basic bitch Italian, and Chinese food once in awhile. When I was a teenager, I started branching out- I had heard about sushi so when the first Japanese restaurant arrived in our (then) small burb, I dragged my mother out to try miso and octopus. I tried to make vindaloo, just guessing at what it was supposed to taste like. It wasn't until I was in my 20's that I tried Thai for the first time, went to my first real Indian restaurant, found religion (kimchi), etc. This was the decade that also brought profound change in respect to my meat-eating. Because of that, I discovered tofu as well, and ended up loving it. In honor of my 20's here is a recipe that combines non-'Merican flavrs and tofu. W00t.

1 block extra firm tofu
1 orange, juiced
1 lime, juiced
1/2 c. tamari or soy sauce
1 t. mirin or 1/2 t. brown sugar or agave
1 clove garlic, roughly chopped
(satay sauce)
3 T almond or peanut butter
2 T rice vinegar
2 T water or almond milk
1 T honey or agave
1 T tamari or soy
1/2 t sesame oil (toasted kind)
shake garlic powder
1/2 t. ground or fresh grated ginger
1 t. sambal oelek or sriracha (optional)
1 head broccoli, chopped
1/2 pk flat rice noodles (pad Thai style pref)

Go ahead and press the tofu using this method. While tofu is pressing, dump all the other marinade ingredients into a ziploc. Add the pressed tofu and let marinate 30 mins, or until a good portion of the marinade is absorbed.

Now's a good time to do the satay sauce, combine all ingredients and blend or process til smooth.

When tofu is nice and marinated, saute it in a nonstick skillet until all sides are brown and the tofu is firm.

While tofu is sauteing, steam the broccoli with a shake of salt, and prepare the rice noodles according to pkg directions. When rice noodles are done, stir in a few drops sesame oil, and 1 T or so of the leftover tofu marinade.

Lay the noodles down, top with broccoli and tofu, and drizzle as much satay sauce as you wish. I dumped sambal on mine like woah, but that's up to you ;)

The tofu really is delicious, tangy and savory. The satay is just nutty/vinegary enough. You could absolutely sub chicken for the tofu, steam a different veggie, serve with rice, etc. It'll be awesome any way you choose and pretty damn healthy, so enjoy!

Sunday, March 1, 2015

Vegetarian Tortilla Soup

This is definitely the recipe that you would feed to anyone who believes that vegetarian meals are inferior, tasteless, boring, not filling; so on and so forth. I guarantee that the carnivore in your life will finish multiple servings and then most likely lick the bowl. It is warm, it is filling, it is DELICIOUS. In fact, it is better than ANY tortilla soup at a restaurant. Without further ado: Vegetarian (and gluten free!) Tortilla Soup.

(soup part)
2 cans corn
2 cans diced tomatoes
5 nice looking Roma tomatoes (as ripe as you can find 'em)
1 jalapeno, or poblano, with the seeds, skin, and white bits removed (or leave 'em in if you love heat)
1/4 c. fresh cilantro (or more, if you like the taste)
2 cloves garlic, minced
1/4 c. onion, diced
half a package of corn tortillas (usually about 9)
6 c. veggie broth (Pacific is my fave, but just make sure to use a good quality broth)
2 T. New Mexico chili powder (hot or mild, but make sure it's pure chili powder, no added spices)
1 tsp. cumin
1 tsp. coriander
1 tsp. Mexican oregano, crumbled finely (USE MEXICAN OREGANO! Italian NOT the same!)
1 tsp. salt, or to taste
2 T. veggie or canola oil
juice of 1 small lime
optional: 1 pkg. Quorn chik'n tenders or 1 1/2 c. cooked chopped chicken if carnivore version

De colores
(crispy garnish)
the other half a pkg corn tortillas
olive or grapeseed oil to coat
limon salt (usually available at liquor stores)

You can add the salt to Coronas as well ;)

 In  (preferably) a dutch oven or HUGE pot saute onions, garlic, and jalapeno in the 2 T. oil til tender.

Beginning of flavrz!

 Add cumin, coriander, chili powder, oregano, and salt. It might foam up, stir until it stops foaming and toast the spices for a couple mins. Dump in the canned tomatoes and cook for 5 or so minutes then add veggie broth- bring to a rolling boil

**Meanwhile: slice half the tortillas into strips, toss with olive oil and limon salt, and bake at 350 for 20 mins, or until crisp. Set aside.**

Cut em bigger and you've got chips!

Tear the rest of the tortillas into chunks and add to the pot, along with half the cilantro and the lime juice. Continue to boil until the tortillas fall apart/start to disintegrate- bout 15 mins.


Remove from heat and cool slightly then blend the shit out of it with an immersion blender. Alternatively, you can blend in batches in a traditional blender. Return the now smoove soup to pot and stir in the corn, Romas, and the rest of the cilantro. And Quorn (or chicken) if using. Simmer over medium heat until hot and bubbly.

Yum again

Serve with crispy strips and a bit of cheese (cheddar or queso asadero) Sour cream and avocado optional but LEGIT. I hope you try this awesome soup the next time cold weather has you bummed.

I am totes ravenous just looking at it

Thursday, February 5, 2015

Side Quests: Grilled Pineapple

Sometimes I get a good idea out of the blue. I'll never be super creative or super talented; nor will this blog probably be read by anyone but my friends. Nevertheless, sometimes I come up with something so delicious that I wish I could have everyone try it at home. This is one such recipe. I'm putting it under Side Quests (side dishes lol, in case you haven't gotten that) but really, if you put it over fried or white rice and had another side dish I think it could be a meal. It is vegan, GF (if you use tamari), and totally delicious! I don't think you'll be disappointed. I was inspired by the SUPER FANCY soy sauce that Sistor got me to make this pork belly recipe. It is the most delicious soy sauce I've ever tasted. I made tofu with tangerine sauce using it and DAMN it was good! It's very rich and not as salty, just umami galore. If you has an Asian market look for it, otherwise Sistor got it from Amazon.

Sooo good

1/2 fresh ripe pineapple
3/4 c. Superior Dark Soy Sauce (or tamari for GF,or regular but booo regular)
1 t. brown sugar
1 t. mirin (rice wine)
1 t. sesame oil


Slice the pineapple into plankettes or half plankettes (both shown). It doesn't really matter what size, as long as they're flattish.The half pineapple should make 4 plankettes or 8 half p's.

P's and half p's.

Combine the rest of the ingredients in a Ziploc and let marinate for 30-60 mins.

Squish it around a little

Heat a grill pan or nonstick pan on medium and spray with cooking spray- pref. grapeseed. When hot enough to sizzle, throw your pineapples on and grill until tender; flipping multiple times throughtout to caramelize the outside. You'll know they're tender when your grab them with tongs and they flop over like a- well.... nevermind. Don't use superhigh heat- sadly then the sesame oil from the marinade will burn, since it has loooow smokepoint. Just be patient with the medium ;)

Use a nonstick if you don't have grillpan

Serve atop white rice, or add to a stir fry at the end. Or just eat as is. Lol. The combo of sweet, salty, and savory is really awesome in this recipe. Try it!!!! You know ya want to.


Thursday, January 15, 2015

Recent Eats: +1 in Cooking

This is a new type of post for me. I've been cooking up a storm the past couple and here are the things I've made that I can fully endorse!

This from a blog I follow regularly. I subbed the ground beef with ground chicken and 2 baby bellas I chopped superfine (attempt at mimicking savoriness of beef). I also used jasmine rice- it was quite tasty. For the vegetarian version I'd use veg stock and a pound of chopped mushrooms, or sub in meatless grounds. These taste the best out of many I've tried.

She calls it grownup beefaroni lol

Fried catfish, Bacony Brussels, skillet potatoes, and Capered Tartar Sauce.

Verry fancy biz

 It was my first ever time frying catfish, and it turned out well. I used Crisco lol and do not own a thermometer so the oil temp was all guesswork. Was damn good guessing, let me tell you ha ha ha. This was literally the best meal I've made in a couple years.

And a grill pan lol

No-Alarm Tofu and Two Bean Chili. No alarms because of the Shrubs. Mine I gussied up with some Frank's. Mmmm. This was also quite tasty, and I am not generally a chili fan, unless it comes from a can and is on top of a hot dog heh. If I'd had any left over, I would've made "chilitos" which is what my mom did  when I was a kid and we were poor. Chili in a tortilla with cheese lol. Ah, memories.

Sooo healthy

Cheesy Potato soup. I've attempted to make cheesy potato or broccoli soups in the past, only to have them turn out grainy and have the cheese separate in tiny lumps. Apparently the trick is to make a bechamel and add it BEFORE you add the cheese! Wut??! Also tasty, but I overcooked the tatoes.

More like cream o' potato

Last but not least, a pretty pie for some pretty girl I know ;) She thought it was quite good.

 +1 charisma ;)

 If you want the recipes for anything you see here, let me know in the comments!

Wednesday, January 14, 2015

Side Quests: Raspberry and Blueberry Corn Muffins

I've been on a corn muffin kick lately, and luckily this recipe is waitforit... BERRY EASY ahahahahha. I chose to make them more on the sweet side, but with a couple changes they can be easily adapted to savory. Should make an even dozen.

1 &1/4 c. flour (also tried GF with this flour they were as good as original!)
3/4 c. cornmeal, either yellow or white is fine (If you want a heavier, less cakey muffin, or more "typical" cornbread just do 1c flour and 1c corn)
1 T. baking powder
1 tsp. salt
1/3 c. sugar (savory muffins 2 T.)
2 eggs
3 T. honey (savory muffins 1T or leave out)
3/4 c. milk of any sort (I've used 2% and whole, both fine)
8 T. butter, melted (think that's 1/2 cup...? can sub in veggie oil)
Berries of your choice- 36 raspberries or or 48 blueberries
 **Ideas for savory addins: 6 strips cooked crumbled bacon; 1 c. corn kernels; couple oz. diced jalapenos or green chiles;1 c. shredded cheddar etc etc**

A winning hand

In a largish bowl, mix all the dry ingredients up with a whisk. Actually, a fork works just fine too.

Forgive my phone camera

In another bowl, whisk (fork haha) together the eggs, honey, milk. ( and corn or chz if you went that route)
Honey is stiff, so blend well!

Make a well in the center of the dry bowl, and pour in eggmilk mix:

Then butta:

No lobster to go with this boo :(

Stir by hand until combined, but don't overstir cuz your buns will be tough ;)

Lumpy is fine

Pour into greased, sprayed, or papered muffin tin (or a pan if you want bread instead of muffins.)

I had unfortunate berry incident- most all were rotten :(

Get the hell outta here

Dot the tops with the berries (or bacon, or chilies yumm)

Just push them in slightly.

Bake at preheated 350 for 15-20 or until toothpick comes out clean.


Stuff yo face. You're welcome.

Tuesday, May 6, 2014

Side Quests: White Trash Chile Relleno Casserole

Secret shame time! I loooooooove white trash meals. Chili dogs, Hamburger Helper, meatloaf, Salisbury steak, any sort of casserole that involves canned soup... you name it, if it's cheap and salty and something your mom probably made I will nom the hell out of it. As white trash casseroles go, this one is not too terribly unhealthy, but ohhh soooo delicioussssssss. In fact, I would totally eat it as a main dish. I'm not too proud.

1 c. Bisquick
2 eggs
2 c. milk
16 oz. grated sharp or extra sharp cheddar
The big boy can green chiles (fire roasted, or once again if you have fresh roasted then dooo it!)

Gonna be SO GOOD

Start by layering the chiles in a 9x13 that has been cooking sprayed like soooo:

Aim for no uncovered spots

 Mix up the eggs, milk, an Bisquick. Cover the chiles with the cheese then dump the Bisquick mix over the top all willy-nilly:

And bake at 375 for 35-40 or the top is as brown as you like:


 Such a perfect blend of cheese and peppers and fluffy amazingness OMG white trash casseroles I love you so much!!!! You know it must be good if I'm willing to admit my secret shame.