This post is in honor of stability and comforts. Someone stole about 50 cds from my car, including my new Andrew Bird Oh! the Grandeur cd which I just bought for the SECOND time. I don't even want to think about what other cds are lost, all with a lot of meaning and memories. Once I do come to think of them, recovering them is going to be a long daunting task. I'm not looking forward to it...
My comfort meal is easy to make, healthy and satisifying.
Quinoa is the only grain that has a complete protein.
So I take 1/4 cup quinoa, 1 tsp of Better than Bouillion and a half cup of water and bring it to a boil. Then I chop up whatever veggies I have in the fridge and throw them in. Cover the pot, simmer the quinoa for 15 mins and then I have a super tasty quick meal. You can go two ways with flavoring, soy sauce (I love tamari and Braggs) or cheese, Romano and Asiago are nice. It depends on what type of mood I am in and if I want to go vegan or not.
Thats my comfort meal.
So long CDs. It was a lovely relationship.
Saturday, October 29, 2005
Sunday, October 23, 2005
Roasted Butternut Squash Soup
I love Roasted Butternut Squash Soup.
Only one more week of the Portsmouth Farmers Market. This week my friend Megan and I wandered around and decided on two huge Butternut Squashes from Barker's Farm. My house mates are not so keen on turning the heat on, so roasting squash was a great way to add some warmth to my ice box.
First Meg peeled the squash and scooped the seeds out. Then poured some Olive Oil on them and roasted them in the oven at 350 F for 40 minutes (or until tender).
Next we chopped two onions, two garlic cloves and sauteed them in olive oil until they were soft.
I added the roasted squash, poured enough water to cover them, and added a few teaspoons of Better than Bouillion (the vegetable one) and four heaping tablespoons of Organic Brown Sugar. I didn't have powder cinnamon, so I threw a stick in, and sprinkled nutmeg. I let it cook for about 15 minutes, and then I put my new food processor to work. After creating a nice smooth soup, I put the soup back on medium heat (and put the cinnamon stick back in) and added some salt and pepper.
I think the whole process would be a lot easier if you had that wand that you can just stick in the pot and puree everything.
Anyway....this soup was great, and it is vegan. You could saute your onions in butter, and add some milk at the end for a richer soup, but I think it is just as good without.
Only one more week of the Portsmouth Farmers Market. This week my friend Megan and I wandered around and decided on two huge Butternut Squashes from Barker's Farm. My house mates are not so keen on turning the heat on, so roasting squash was a great way to add some warmth to my ice box.
First Meg peeled the squash and scooped the seeds out. Then poured some Olive Oil on them and roasted them in the oven at 350 F for 40 minutes (or until tender).
Next we chopped two onions, two garlic cloves and sauteed them in olive oil until they were soft.
I added the roasted squash, poured enough water to cover them, and added a few teaspoons of Better than Bouillion (the vegetable one) and four heaping tablespoons of Organic Brown Sugar. I didn't have powder cinnamon, so I threw a stick in, and sprinkled nutmeg. I let it cook for about 15 minutes, and then I put my new food processor to work. After creating a nice smooth soup, I put the soup back on medium heat (and put the cinnamon stick back in) and added some salt and pepper.
I think the whole process would be a lot easier if you had that wand that you can just stick in the pot and puree everything.
Anyway....this soup was great, and it is vegan. You could saute your onions in butter, and add some milk at the end for a richer soup, but I think it is just as good without.
Thursday, October 20, 2005
The BEST peanut sauce EVER!!!!
Udon Noodles and Peanut Sauce.
This has to be one of the best peanut sauces I have EVER had. Seriously. It comes from the book Three Bowl Cookbook by David Scott and Tom Pappas. It was given to me Christmas 2003 by Vivienne, the potter I worked with in England. She was a crazy lady. She loved anything to do with Asian culture by ideal, but when it came to her own kitchen she was a meat and potatoes lady for sure. Despite this irony, she was a lovely lady, and I learned a lot from her about pottery, herbs and the students we worked with.
You need:
450 g of Udon Noodles (I used one pack of frozen noodles from the Asian mrkt)
25 mm of ginger, peeled
4 cloves of garlic, peeled
4-5 jalapeno peppers (less if you are wimp about spice like me)
4 spring onions, cleaned and chopped (I used a leek)
30 g of fresh coriander (I didn't have this)
225 g peanut butter, unsalted (I used a salted organic brand. Ingredients, Salt, Peanuts....none of that hydrogenated oil crap you find in Skippy)
50 ml of rice vinegar
2 tbsp soy sauce (I love Braggs or Tamari)
1/2 lime, juiced
2 tbsp toasted sesame oil
150 g bean sprouts ( I didn't have any so I used Kale instead)
CookUdon Noodles according to your noodles directions. Place everything but the sprouts (and noodles) in the food processor and Puree. If the sauce seems really think, add water. I then tossed it all (noodles and all) in a wok and tossed it around for a few minutes over medium/high. You could just add the sauce to hot noodes, or cold noodles, depending on your desire.
I also added some tofu that I lightly fried on each side. I imagine if you are a chicken eater, chicken would go well with this meal.
It was a tastebud treat. This recipe serves 4, I was cooking for myself so I reduced it by 1/2....I wish I had more people to feed this to, because it was excellente.
Enjoy!
This has to be one of the best peanut sauces I have EVER had. Seriously. It comes from the book Three Bowl Cookbook by David Scott and Tom Pappas. It was given to me Christmas 2003 by Vivienne, the potter I worked with in England. She was a crazy lady. She loved anything to do with Asian culture by ideal, but when it came to her own kitchen she was a meat and potatoes lady for sure. Despite this irony, she was a lovely lady, and I learned a lot from her about pottery, herbs and the students we worked with.
You need:
450 g of Udon Noodles (I used one pack of frozen noodles from the Asian mrkt)
25 mm of ginger, peeled
4 cloves of garlic, peeled
4-5 jalapeno peppers (less if you are wimp about spice like me)
4 spring onions, cleaned and chopped (I used a leek)
30 g of fresh coriander (I didn't have this)
225 g peanut butter, unsalted (I used a salted organic brand. Ingredients, Salt, Peanuts....none of that hydrogenated oil crap you find in Skippy)
50 ml of rice vinegar
2 tbsp soy sauce (I love Braggs or Tamari)
1/2 lime, juiced
2 tbsp toasted sesame oil
150 g bean sprouts ( I didn't have any so I used Kale instead)
CookUdon Noodles according to your noodles directions. Place everything but the sprouts (and noodles) in the food processor and Puree. If the sauce seems really think, add water. I then tossed it all (noodles and all) in a wok and tossed it around for a few minutes over medium/high. You could just add the sauce to hot noodes, or cold noodles, depending on your desire.
I also added some tofu that I lightly fried on each side. I imagine if you are a chicken eater, chicken would go well with this meal.
It was a tastebud treat. This recipe serves 4, I was cooking for myself so I reduced it by 1/2....I wish I had more people to feed this to, because it was excellente.
Enjoy!
Today I make miso soup again. My stomach still churns hate out towards me. I must put a recommendation in here for Yogi Tea. Whatever the ailment, Yogi tea is the answer. Throat Comfort tea is the most amazing thing for any type of sore throat. I can't tell people that enough, and they still don't listen. And the few that have, agreed that it works like magic.
The Calming Tea really makes me sleepy. I know it all sounds like hocus pocus. I didn't believe they would do anything, but they really do.
I bring up the tea, because I love tea. I'm excited that the cold has come and I can start boiling water the instant I come home. Tea has become a comfort, a time to regroup and reflect. If you don't drink tea, or just drink black tea, you should test the waters and try some others. You might be surprised.
The Calming Tea really makes me sleepy. I know it all sounds like hocus pocus. I didn't believe they would do anything, but they really do.
I bring up the tea, because I love tea. I'm excited that the cold has come and I can start boiling water the instant I come home. Tea has become a comfort, a time to regroup and reflect. If you don't drink tea, or just drink black tea, you should test the waters and try some others. You might be surprised.
Wednesday, October 19, 2005
Miso Soup
So I caved in and decided to start my food obsessed web blog. The theme will be pretty much about recipes, food discoveries, farming (preferably organic and local) and of course, restaurants. I cook primarily vegan and vegetarian, but I do have a lot of knowledge of meat preparation. So here and there if I find something worthy in regards to meat...then it will come. Perhaps I will upload photos of some cooking creations... Anyway. On to the first recipe.
Today I was feeling ill to my stomach. Maybe it had something to do with the impending doom of a personal matter, or perhaps it was that sushi/sake combination I overindulged on at Sakura last night. Regardless, not being able to eat all day, I decided it was due to time break into my Miso Paste and make some Miso Soup.
Miso Soup is perhaps one of the easiest soups to prepare, if you have the ingredients at hand. Most of the ingrediants come from my local Asian market, Lo's.
First, boil about two cups of water. While they are heating up slice about 3/4 of an inch of ginger. Also slice 1-2 cloves of garlic. Don't slice them too thin. When you are done chopping them you should add them to the boiling water for ten-fifteen minutes. While that is boiling, assemble any of these ingredients:
Miso Paste (red, brown, whatever you prefer) 2 tbsp (this can change more or less depending on the strength of your miso)
Leeks or Scallions-sliced thin
Tofu- Cubed
Rice Noodles-a hand full of these is nice
Carrots-shredded
Nori Roasted Seaweed-torn up into bite size pieces
Scoop the ginger and garlic out and discard. Add all the ingredients and let simmer until thoroughly cooked (ie. about three minutes for the rice noodles)
Miso Soup in about 15 minutes.
Nutritional Value of Miso
Two tablespoons of miso provide:
Calories 71
Protein (gm) 4.00
Fat (gm) 2.00
Carbohydrate (gm) 9.00
Calcium (mg) 23.00
Iron (mg) 1.00
Zinc (mg) 1.25
Today I was feeling ill to my stomach. Maybe it had something to do with the impending doom of a personal matter, or perhaps it was that sushi/sake combination I overindulged on at Sakura last night. Regardless, not being able to eat all day, I decided it was due to time break into my Miso Paste and make some Miso Soup.
Miso Soup is perhaps one of the easiest soups to prepare, if you have the ingredients at hand. Most of the ingrediants come from my local Asian market, Lo's.
First, boil about two cups of water. While they are heating up slice about 3/4 of an inch of ginger. Also slice 1-2 cloves of garlic. Don't slice them too thin. When you are done chopping them you should add them to the boiling water for ten-fifteen minutes. While that is boiling, assemble any of these ingredients:
Miso Paste (red, brown, whatever you prefer) 2 tbsp (this can change more or less depending on the strength of your miso)
Leeks or Scallions-sliced thin
Tofu- Cubed
Rice Noodles-a hand full of these is nice
Carrots-shredded
Nori Roasted Seaweed-torn up into bite size pieces
Scoop the ginger and garlic out and discard. Add all the ingredients and let simmer until thoroughly cooked (ie. about three minutes for the rice noodles)
Miso Soup in about 15 minutes.
Nutritional Value of Miso
Two tablespoons of miso provide:
Calories 71
Protein (gm) 4.00
Fat (gm) 2.00
Carbohydrate (gm) 9.00
Calcium (mg) 23.00
Iron (mg) 1.00
Zinc (mg) 1.25
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