TOFU WITH SOBA NOODLES. People often assume I don’t eat meat.
Lots of Indian folks don’t, of course, and given that I am rather brown and wear a bindi on my forehead every day, it reflects more cultural sensitivity than insensitivity when people say “You’re a vegetarian, right?” Wrong. Anyone who’s ever read this blog or gone out to dinner with me knows that I love to eat pretty much everything, and that I live with an unabashed meat eater. There are, however, a lot of vegetarians in my life, including my mom and some of my closest friends. It’s always funny (albeit a little annoying) to go out to eat with these folks, only to have the server inevitably plunk the vegetarian dish down in front of me. Enter tofu.
The method here is what’s important—pressing the water out of the tofu before marinating it before cooking it over high heat. Soba noodles are an obsession of mine. Ingredients: To prepare the tofu, first drain it from its packaging. Pour the following marinade into a shallow baking pan. For the marinade: Gimme some oven - StumbleUpon. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days.
Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe - StumbleUpon. On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING.
In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Will two huge pots of soup, a crockpot full of barbequed meatballs, five trillion chicken salad sandwiches, fifty thousand and two loaves of bread, and a couple bazillion desserts cover it? " Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!!
Yeah. I mean it would be like getting paid to have fun. Okay. Lunch Recipes: Wrap Sandwich and Burrito Recipes - Martha Stewart. Cooking Momofuku at home - Momofuku for two - StumbleUpon. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi.
I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great.
Peanut Butter Chocolate Chip Granola Bars. February 1, 2012 | Print | E-mail | Filed under chocolate, guest post, oat, sunbutter For the next few weeks, I’m taking a little vacation from blogging – don’t worry, I’ll be back!
– but in the meantime, some of my favorite bloggers are stepping in to take the reins while I’m away. First up is Jen from My Kitchen Addiction, who I am very fortunate to call not only a blogger friend, but a wonderful real-life friend as well. Her kitchen creations always leave me drooling, especially her gorgeous decorated cookies. Thank you Jen for guest posting today! Hi, I’m Jen from My Kitchen Addiction. I have quite the sweet tooth, and it often gets the better of me in the afternoon. Granola bars have always been a favorite snack of mine… Especially the peanut butter and chocolate ones.
It took a bit of trial and error, but I eventually came up with a recipe that I was happy with. Preheat the oven to 325°F. Spread the mixture in an even layer in the prepared baking pan. Leave a Reply. Chipotle Burrito Bowl. Thanks for all your well wishes today!
I laid on the couch, napped, worked and in general – was a complete LOAF. I’m ready to get better simply so I don’t have to sit around all day! Call me crazy, but I couldn’t think of anything that sounded better for a “sick-day dinner” than a Homemade Chipotle Burrito Bowl. In my opinion there are 4 key steps and components to any good burrito bowl: 1. Cook long grain rice according to package directions. Small pat of butterSaltJuice of 1/2 a limeSprinkle of chopped cilantro This rice is better than Chipotle’s.I swear to you!
2. In a microwave safe bowl, heat up 1 can drained and rinsed black beans with: Splash of chicken brothDashes of chili powder, cumin, oregano & cayenne pepper Easy pasy. 3. Cook two chicken breasts in a skillet seasoned with: Chili PowderGarlic SaltOnion PowderCuminOregano Then chop ‘em up. 4. Whip up this easy Pico De Gallo with: Assembly = Rice + Beans + Chicken + Pico Homemade Chipotle Burrito Bowl Print this recipe! Serves 4 Ingredients: Roasted Carrot and Peanut Butter Soup. World Hearth Recipe Collection - StumbleUpon. Asian chicken noodle soup. Just the scent of this soup is healing.
You start by sauteing garlic and ginger in sesame oil then add chicken, vegetables, both and noodles. As the aroma of sizzling ginger fills your kitchen, things start to look up. A small smile plays at the corner of your lips and you’re reminded, once again, in the great power of cooking. I’m a firm believer in the power of homemade chicken noodle soup and bubble baths to cure just about anything.
This isn’t just any old chicken noodle soup. Call it pho. In my book, there’s a chapter dedicated to the time when I was studying abroad in Paris and fell horribly sick. Together, we made our way past bustling vendors selling seafood, meats and produce on the sidewalk and quaint tea shops before settling down at an outside cafe where she treated me to a steaming bowl of spicy chicken pho, bits of jalapeno and garlic floating in a swirling yellow broth.
And finally, you can use really any form of noodles you like here. Asian Chicken Noodle Soup serves 6 Time: Tomato sauce with onion and butter. I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon.
Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one. That sealed the deal. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!”
Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking. Mini Peanut Butter and Nutella Cheesecakes. 28 Dec 2011 One of the perks of being a student (and right now as I’m in the middle of college applications and interviews there don’t seem to be many) is that you get a long Christmas break. This is what I’ve done since Christmas: Stayed in my PJs all day. I got new pajama pants for Christmas (a tradition in my family). They are red with pink polka dots! Today I am hoping to finish up my second to last college application (maybe both of them! But that’s enough about boring college stuff! I just have to point out the adorable little snowman cupcake wrappers! Peanut Butter/Nutella Mini Cheesecakes Adapted from Snappy Gourmet . Ingredients: 1 cup finely crushed chocolate graham crackers 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs Directions: Enjoy!
Paleo Mug Cakes. You’re going to want to bookmark this one; trust me.
I never understood the appeal of mug cakes before recently. It seemed to me that if you wanted something chocolate and delicious you should put in the time and effort to bake some almond flour brownies and the extra hour would be well worth it. It also didn’t help that most mug cake recipes aren’t gluten-free, or—if they are—come out with a weird starchy taste to them. But now I’ve seen the light and have come around to mug cakes, partly because the oven I use was 3 floors below where I lived at the time I made this and partly because the recipe is so damn good. When I was trying the recipe, I also wanted something that was sort of healthy. The original recipe is only 4 ingredients, but you can add in things like chocolate chips, walnuts, candied ginger, vanilla extract, and anything else to shake things up.
Paleo Mug Cake Prep time: 5 minutes Cook time: 3 minutes Ingredients(Makes 1 cake): Method: 50 Healthy Recipes to Kick Off 2012. Happy New Year!
Many of us are thinking about our New Year’s resolutions and healthy eating is often at the top of the list. If you are setting a goal to eat healthy in 2012, here are 50 healthy recipes to help you get started. Beverages Easy Strawberry Mango Smoothie Berry Banana Smoothie Blueberry Mango Smoothie Breakfast Apple Cinnamon Baked Oatmeal Whole Wheat Kefir Pancakes with Blueberry Sauce Pumpkin Granola Roasted Plums with Greek Yogurt, Honey, and Almonds Broiled Grapefruit Steel Cut Oats Maple Almond Granola Roasted Strawberries with Greek Yogurt Honey Yogurt Waffles Appetizers/Snacks Peanut Butter Granola Balls Honey Cinnamon Roasted Chickpeas Rosemary Roasted Almonds Tzatziki Sauce Cilantro Lime Hummus Strawberry Mango Salsa White Bean and Artichoke Dip Edamame Guacamole Homemade Baked Tortilla Chips Peach Salsa Roasted Red Pepper and White Bean Dip Vegetable Spring Rolls with Peanut Dipping Sauce Black Bean Corn Salsa Salads/Sides Quinoa Salad with Roasted Sweet Potatoes, Kale, & Dried Cranberries.
Soups & Stews.