5 Reasons Why I Haven’t Blogged in 5 Days

…inspired by this post.

  1. I took Friday off from work. No real reason, other than the obvious fact that vacation days and three-day weekends are awesome. Also, I didn’t use enough vacation days this year and they will all disappear at the end of December… so, like everyone else at work, I’m rushing to use them all up!

    I slept in, went for a bike ride downtown, ate here, shopped here, and listened to Christian evangelists yell at us while I enjoyed my grilled cheese sandwich here.

    I took a glorious nap when I got home!

  2. I was busy busy busy giving tours in the morning on Saturday. Needless to say, after 5 hours on my feet I took another glorious nap! But, before I did, I ate here… yes, for both breakfast and lunch!
  3. I packed. A lot.

    More about this in a future post!

  4. Sunday = football… preceded by a little bit of shopping. I’ve tried drafting blog posts while watching my beloved Giants, but I can’t focus and/or come close to spilling adult beverages on my laptop. Not safe at all!
  5. We have no food. Well, obviously that’s not entirely true, but we don’t have much going on in the kitchen lately. The boy and I are planning on going grocery shopping today so maybe – just maybe – we’ll be able to eat something that didn’t come from a box or from the freezer.

    Then again, not everything boxed and bagged is all that bad…

Wannabe Vegan Pho
Makes one serving.

  • 3 oz firm tofu (I used Trader Joe’s Sprouted Tofu), drained and patted dry
  • Black pepper
  • Garlic powder
  • Cayenne pepper
  • Salt
  • Non-stick, 100% natural cooking spray
  • 1 oz soba noodles (rice noodles can be substituted)
  • 1 cup Pacific Natural Foods Vegetarian Pho Base
  • 1 cup water
  • Toppings of your choice: traditionally cilantro, fish sauce, sriracha, bean sprouts, etc.

Preheat your oven to 425 degrees F. Cut tofu into 2″x1″x1/4″ rectangles and place the pieces on a parchment-lined baking sheet. Spray the top of the tofu pieces with non-stick spray and sprinkle salt, pepper, garlic, and cayenne pepper on top. Rub into each piece, place the sheet into the oven, and bake for 20 minutes, flipping halfway through. Turn off the oven and let the tofu sit for another 5 minutes inside the oven.

In a small pot, heat water and pho base until it boils. Add noodles and lower heat to medium-low. Let cook for 3 minutes or until the noodles are done. Add the tofu pieces and let simmer for 2 minutes.

Serve in a bowl topped with whatever you’d like! All I had on hand at the time was sriracha and dried cilantro… but it was still delicious!

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Hamburger Helper… All Grown Up!

For decades, Hamburger Helper has been one of my favorite dinners. We didn’t eat it much in our home when I was a kid, but on those days when mom didn’t want to cook and dad didn’t want to spend money on Chinese or pizza, we’d bust out a box of Hamburger Helper, defrost a pound of ground beef from the freezer, and soon enough we’d be enjoying a high-sodium, saturated fat laden, cheesy, hot, abso-freaking-lutely delectable dinner.

As recent as college (wow, has it already been 3 and a half years since I graduated??) I would make and enjoy Hamburger Helper on my own terms… which was much more frequently than when I was a kid! My boyfriend and I would easily polish off a box of the stuff between the two of us. And, yes, each box has 5 servings… at about 330 Calories each… you do the math!

Now that I’m a bit less naive, I understand that this stuff isn’t exactly the best thing for you. Although wisdom comes with age, a change in certain tastes does not! I still long for that yummy dinner that I adored so much way back when! Well, it’s time to make my Hamburger Helper grow up.

I’ve been a fan of Trader Joe’s Soy Chorizo for a long time. Though salty, a little goes a long way and its texture and flavor are absolutely identical to real chorizo. I knew this would be better than plain seitan for this dish because of the spice and flavor it adds to everything it is with.

As far as the cheese sauce, I needn’t look any further than The Kind Diet‘s vegan “cheez” sauce. I use this recipe so often that I am almost to the point of needing to buy nutritional yeast in bulk! I don’t follow her recipe exactly, but the ingredients are pretty much the same.

As far as the pasta goes, I could’ve gone with macaroni… but where’s the fun in that? We happened to have fusilli pasta (little bowties) on hand and figured this would be a great, grown-up alternative to the plain ol’ macaroni we’re all familiar with.

“Meat”? Check. “Cheez” sauce? Check. Pasta? Check.

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Vegan Non-Burger Helper
Makes 3 servings.

  • 3 cups fusilli pasta (or macaroni)
  • 1/2 Trader Joe’s Soy Chorizo
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetened soy milk (or other non-dairy milk)
  • 1 tsp dry mustard
  • 1 tbsp tamari (or regular soy sauce)
  • 1 tbsp minced garlic
  • 2 tbsp Earth Balance (or other vegan margarine)

Prepare pasta according to directions. While pasta is boiling, heat Earth Balance in a large pan on medium-high heat until melted. Add minced garlic and cook until garlic is fragrant and turns golden, stirring constantly to avoid burning. Add all remaining ingredients except pasta, whisking until combined and hot. If the sauce is too thick or begins to dry up, add a bit more soy milk one tablespoon at a time; if it is too thin, add more nutritional yeast 1-2 teaspoons at a time. Lower heat to medium-low and add pasta. Stir until pasta is completely coated in the sauce. Serve hot.

Note: If you plan on storing this and reheating it later on, be sure to add at least 2 tbsp of milk per serving when reheating, because the sauce will dry up while reheating if you don’t!

To say that this was a trip down memory lane was an understatement. I’ll never have to buy another box of Hamburger Helper again!

Sweet Potato Trio: Part II

So, the other day I had a minor fail. It was an edible creation, but that baby food consistency of what I hoped would be soup made it a little unappealing.

Time for a renaissance.

The reason why I love cooking more than baking is that when you cook, even if you mess up you can fix it (most of the time). A baking disaster is almost impossible to fix, but as you will see below, with a little bit of creativity, you can turn a minor cooking faux pas into a delicious creation (or two)!

Curried Sweet Potato & Zucchini Stew
Makes approximately 4 servings.

  • 3 cups of leftover curried sweet potato stew *
  • 2 cups of vegetable broth or stock
  • 1 zucchini, cut into cubes
  • 2 tbsp minced garlic
  • 1 tbsp sesame oil
  • 2 tsp dried cilantro

In a large saucepan, brown the garlic in sesame oil on medium-high heat until fragrant and barely golden brown. Add cubed zucchini and cook until zucchini begins to soften and get browned on some sides.

Add sweet potato, vegetable broth, and cilantro stirring until completely combined. Continue to stir until soup begins to boil, then lower heat to medium-low, cover, and let simmer for 5 minutes.

Serve hot.

* NOTE: You can use store-bought pureed sweet potatoes or plain sweet potatoes that you’ve processed yourself. If so, add 1.5 tbsp of yellow curry powder, 2 tsp of smoked paprika, a good tablespoon of garlic powder, and a tablespoon of cumin. Follow the rest of the directions as written.

Sweet Potato Trio: Part I

I had the brilliant idea over the weekend to purchase some sweet potatoes. I didn’t always like sweet potatoes but once I developed a liking an adoration for them, the desire to create new recipes with sweet potatoes as the highlight definitely increased.

Well, on Friday I purchased four sweet potatoes with the initial desire to make basic sweet potato fries. As the weekend waned, I tried to think of what else I could possibly do that could be fun and tasty. With the temperatures decreasing as the autumn days go on, the answer is clear: soup!

I’d never made a blended soup before, always using the fact I don’t have a fancy-schmancy high-power restaurant-grade blender as an excuse never to try. I have a pretty decent food processor with which I’ve made nut butters and other blending-intensive foods… could it handle making soup?

There’s only one way to find out!

Thick & Creamy Curried Sweet Potato Stew
Makes at least 6 cups of stew.

  • 4 medium sweet potatoes (peeled, cut, and baked for 40 minutes or until done)
  • 4 cups low-sodium vegetable broth
  • 1/4 tsp salt
  • 1 tbsp yellow curry powder
  • 1 tbsp cumin
  • 1/2 cup unsweetened plain soymilk, or other non-dairy milk of choice

Put all ingredients in a food processor or blender. Blend until completely creamy. You may need to scrape down sides as you go along. Serve hot.

Easy? Check. Great flavor? Yes, sir. Hearty yet healthy? Yes and yes.

But a success it was not!

I noticed almost immediately that its consistency was similar to that of baby food; but, I still brought a serving with me for lunch the next day. I hoped that nobody would see or comment on what I was eating at my desk, but of course the FIRST coworker to pass by my desk asked, “…baby food?”

*groan!*

And that’s why this is “Part I” in a three-part series. The next two posts will be about how I turned this semi-failure into two successes! Just remember: If at first you don’t succeed……!

“Hollah”!

One of my favorite things about being Jewish is the food. (Hell, food is one of my favorite things about life in general!)

Every holiday has its own delicious foods: Passover is all about charoset; Chanukah has latkes; and Rosh Hashanah has challah.

Rosh Hashanah is the kick-off to the Jewish new year. The foods you eat to celebrate usually involve sweetness and roundness. The sweet foods consumed include honey and apples (usually together) and are supposed to represent “ringing in a sweet new year”. Round foods (apples, and round-shaped challah) are symbolic of how cyclical time is.

I’m not much of a bread-baker, as it tends to take a lot of time. Mixing, kneading, rising, kneading, rising again, kneading, shaping, baking… waiting… cooling… waiting…! I’m too much of a lover of instant gratification for me to do this all the time! But, I suck it up when Rosh Hashanah rolls around!

For those who are like me, you may be nervous to try baking bread for a number of reasons, but believe me when I say that this recipe is idiot-proof! All you have to do is make sure you have all the ingredients and that you have about 3 hours to spare.

Challah, like everything else around this time, is commonly eaten with honey, but it’s delicious by itself, too. Also, challah makes the best french toast. Seriously.

You’ll love challah, I promise!

Beyond Ramen and Udon: Why Soba is King

I’m a proud, proud carb-a-holic. I have no problem having a piece (or two…) of garlic bread alongside macaroni and cheese. I am guilty of eating ice cream for dinner. I’ll eat oatmeal with a super-sweet soy pumpkin spice latte without being fazed. Have no fear! I usually eat a more balanced diet than this, but I also listen to my body (which seems to be desiring grains at the moment) so if carbs is what I want, carbs is what I’ll have. As a back-up, I do have a multivitamin every day. *flexes wannabe muscles*

Our pantry is full of grains in many forms: oats (rolled and steel-cut), rice (basmati, brown, and arborio), cereal grains (amaranth, quinoa, and bulgar wheat), and pasta (the common enriched Italian-style varieties, udon, ramen, soba, and rice noodles). Each has its own purpose, but one is the latest discovery of mine and now reigns supreme in my carb-cooking kitchen: soba.

Soba is a Japanese noodle that is unlike any other. It’s thin and elegant, but sturdy enough that it won’t flop around and fall apart like ramen (another thin noodle) does. Like other Japanese noodles, soba cooks in very little time and requires precisely two neurons to prepare.

I mean… no measuring water? Sweet. I’ve never been one to measure 6 cups of water to boil for macaroni: I just eyeball it. The first step in the soba instructions is to put it into “plenty of [boiling] water”. Awesomely easy, no?

Soba is fabulously vegan and packed full of nutrients because it’s made with the superfood buckwheat. Yes, it’s high in sodium, so I wouldn’t make this an everyday food item, but I think the fiber, iron, and protein it contains (as well as the cholesterol and sugar it doesn’t) outweighs the 40% of your daily intake of sodium!

If this didn’t prove my point, just look at the stuff!

Tell me it’s not packaged in the cutest way ever? (I rarely use the word “cute” but I think this is an occasion that warrants it.) It has a little sash around each bundle so, unlike spaghetti, a serving size is really easy to measure. Yeah, I bet different brands of noodles have different packaging, but I officially love this one!

Previously, I’ve simply tossed freshly-cooked soba noodles in tamari soy sauce, crushed red pepper, and shredded zucchini. This time around, I wanted to do something different.

Orange-Scented Soba and Kale Salad
Makes two generous portions, or four side-dish-sized servings.

  • 4 cups kale, chopped into very thin shreds (about 3-4 large leaves)
  • 120 grams soba noodles (one bundle, if using JFC brand)
  • 2 tsp minced garlic
  • 2 tbsp sesame oil
  • 1 tbsp tamari soy sauce (or regular soy sauce if you don’t have tamari on hand)
  • 2 tbsp orange juice
  • 1 tsp dried cilantro (use fresh if you have it available to you)
  • 1/2 tsp sriracha hot sauce (optional if you don’t like heat)
  • a couple of dashes of fresh-cracked black pepper

Cook the soba according to directions. Strain, then rinse in cold water until noodles are completely cool. Set aside.

In a medium glass bowl, whisk together all ingredients except soba and kale. When combined, add kale and toss until coated. Add soba noodles and toss again until all ingredients are evenly distributed. (Don’t be scared to use your hands!)

Refrigerate for at least 30 minutes before serving.

If I had other veggies in my fridge, I would have used them! Maybe next time I’ll shred carrots, zucchini, and summer squash and include these in the recipe. Regardless, I plan on eating this for lunch the next few days, topping it with some tofu and/or kimchee, or maybe I’ll be weird and add some falafel!

But leaving it just as-is would be fine, too. Nom.

Hello, Autumn!

Farewell, summer: today is the Autumnal Equinox!

Summer may be the season all kids (and teachers) love, but as an adult I personally love Fall. Hell, even as a kid I loved fall!

Autumn is when the leaves change to shades of pure warmth.

Summer may be s’mores season, but Autumn is Mallomars season!

Some of my favorite holidays are in the Fall season: Rosh Hashannah/Yom Kippur, Thanksgiving, and [topping the list…] Halloween!

Every Sunday (and sometimes Monday) in the Autumn season involves me yelling at the TV, with the assumption that my beloved Giants can hear my cheers.

Autumnal fashions of fingerless gloves, skinny jeans, and Toms Botas.

The best day of Autumn is November 1st, of course *ahem*mybirthday*ahem*

Fall treats truly are the best: pumpkin spice lattes, candy corn, caramel apples… oh my!

Or, if you’re up for the true Autumn experience, picking your own pumpkins and apples from your local farm!

Speaking of which, I came upon some local apples that are about the size of a softball. I had just one left earlier this week and decided to use it to make something for my coworkers.

I bake something to bring to work about once a month, at most. I used to do this more often, but I definitely spoiled them to the point that they’d get upset if I didn’t bring something in every Monday morning! I’ve got to pace myself…!

So, what to do with a huge apple? I like the nontraditional. I like blowing people’s minds (especially with food). I like trying new things… obviously… so I decided to bake something I’d never attempted before: whoopie pies.

I’d never heard of whoopie pies until I moved to Boston for college. Apparently New England claims they created whoopie pies first (though Pennsylvanians disagree), so many families, supermarkets, and bakeries have their own secret recipes for this awesome treat. The first one I had was traditional: marshmallow cream in between two chocolate cakes, made by my college friend’s older brother. Ahhhhmazing!

But, how do I go about making these with a humongous apple? When in doubt, ask Google. Using the cookies from this recipe and a modified version of the cream from this recipe, my problem was solved!

Apple Cinnamon Whoopie Pies

Apple-Cinnamon Whoopie Pies
Yields about 13 sandwich cookies + some leftover icing.

For the cookies:

  • 1 1/8 cups all-purpose flour
  • 2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup grated apple, peeled first (one huge apple was enough!)

For the filling:

  • 3/4 block of cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 2 tablespoons coconut oil

In a stand mixer using the whisk attachment, cream the softened butter and brown sugar. Add vanilla and egg. When combined, add all remaining ingredients except the apple. Once dough is thoroughly mixed, reduce speed, add the mixing attachment, and add apple. Cover dough and refrigerate for about 45-60 minutes. (I refrigerated mine for about 50 minutes.)

During your wait, make the frosting. In a stand mixer using the whisk attachment, combine cream cheese, coconut oil, and vanilla. When completely smooth, begin adding powdered sugar in 1/2 cup increments. Add nutmeg and cinnamon, whisking until combined. Refrigerate until use.

When your dough is done in the fridge, preheat oven to 325 degrees F and line a cookie sheet with parchment paper or a Silpat. Drop balls of dough onto your lined cookie sheet using a heaping teaspoon or a cookie scoop. Flatten each ball slightly using the back of a spoon, trying to keep each round about the same size.

Bake for 12-15 minutes (mine were done at 12 minutes exactly) or until golden around the edges. Keep cookies on the cookie sheet for at least 2 minutes before moving them to a cooling rack.

Once completely cooled (I recommend letting them cool in your refrigerator), put a heaping tablespoon of filling in between two sort-of-equally-sized cookies.

Needless to say, these disappeared in record time when I brought them to the office. Nobody knew what a whoopie pie was, so I had to actually draw an illustration explaining what each component was! Regardless, they were enjoyed by all and definitely a great way to welcome Autumn into our lives.

Yeah, I’m the best coworker ever. 🙂