Garlic-Herbed Personal Flatbread Pizzas

Yeah, you heard me. Personal pizzas - and more? They're vegan and gluten free, though you wouldn't know it to taste them. Enjoy these delicious pizzas with your friend or loved one (just don't tell them how easy they are to make)!

Herbed Flatbread (vegan and gluten-free)
(makes 4)


1 cup almond flour
1/3 cup brown rice flour
1 tbsp coconut flour
1/2 tsp herba salle
1 tsp minced garlic
1 tsp white pepper
2 tsp powdered garlic
1 tbsp chia seeds
2 tbsp poppyseeds
2 tbsp sesame seeds
1/2 cup water
1 tbsp olive oil


Add dry ingredients (except sesame seeds and poppy seeds) into a food processor and pulse until all elements ground. Empty ground ingredients into a mixing bowl. Add seeds. Add wet ingredients and stir well with a fork. Keep stirring until the dough forms one thick ball. Split the dough into four equal balls. Place one ball of dough between two sheets of parchment paper. Roll out, between the parchment paper, until the flattened round is about 1/4 inches thick. Feel free to cut to shape once it's flattened and press the cut bits in around the edges. It's not going to change shape once it bakes, so what you start with will be what you get. 


Bake at 300 F for about 25 minutes or until browned. 


Tomato and Basil Flatbread Pizza
(makes 4)

8 tbsp homemade pesto (recipe below*)

4 herbed flatbreads (recipe above)

2 tomatos, sliced thin

4 tbsp fresh basil

8 cloves garlic minced
1/2 onion, diced and caramelized

1/2 cup shredded white daiya cheese

*Simple home-made pesto
3.5 packed cups fresh basil leaves
5 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1/2 tsp celtic sea salt
1/4 cup ground raw cashew

Combine basil, garlic, olive oil, pine nuts, salt, cashews in a blender and blend until smooth. When the mixture is completely smooth, add the pecorino and pulse the blender until it has been incorporated into the mix.*


Heat oven to 400 F. 


Place two flatbread rounds on one parchment paper-covered cookie sheet. 
Spread 1 tbsp pesto on each round. 
In a small bowl, stir 1 tbsp pesto, 1 tbsp shredded basil, and 2 cloves garlic minced. 
Add a layer of the basil/garlic/pesto mix, then slices of tomatoes (I used three thin slices per flatbread). Sprinkle shredded cheese over the top, then sprinkle caramelized onions over top of the cheese (or vice versa as you like). 
Bake on the top rack of your oven for about 8 minutes, or until the cheese has melted.

Sweet Potato Protein Game Changers

I was recently invited to participate in something called the Game On Diet, which is basically a diet/lifestyle change competition that involves collecting points for meals, water intake, and exercise. It's a pretty neat system, one that I recommend you looking into if it at all peaks your interest. But the point is this. As part of the game, we're required to eat five meals a day. I know. It's crazy. And since I don't have time to stay home all day and cook, I decided to look into a quick and easy way to prep for those extra moderately portioned meals on the go. This is the first thi I came up with. It has protein, cruciferous vegetables, fiber, and healthy carbs. All that and it tastes awesome hot or cold, and is extremely easy to pack and carry. So, here you go.

Sweet Potato Protein Game Changers
Makes 16 patties
1 lb sweet potatoes, cooked
1 bunch green onions, diced
1/3 cup onions
1/4 cup flax seed meal
1.25 lb 99% fat free ground turkey
6 tsp olive oil
4 fist sized clumps of baby spinach, raw
1/3 cup egg whites
2 tsp herba salle (you can make your own version of this by combining sea salt, dried rosemary, dried sage, and dried basil in equal parts)
1 tsp black pepper
2 dried sage leaves, crumbled
1 sprig rosemary, dried, crumbled 
2 tsp white pepper

Preheat oven to 350 F.
Bake sweet potatoes for 20-25 minutes. Pan brown turkey and onions with ~2 tsp olive oil. Puree sweet potatoes in food processor (I peeled the skins and munched them, but it's up to you). Steam and then puree spinach with sweet potatoes. Dump puréed vegetables into a large bowl. Purée browned turkey and onions in food processor. Combine blended sweet potatoes, onions, turkey, flax seed meal, green onions, herba salle, egg whites, blended spinach, herbs, salt and pepper.
Form and flatten portions of the “dough” into patties.
Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
Serve warm, at room temperature, or straight from the fridge.


Go on, have a peace! Have two! Enjoy! Go on, have a peace! Have two!

Ghoulish Goulash

Ghoulish Goulash
(Serves 4)

olive oil
1 lb ground turkey meat
2 medium yellow onions, diced
1 large garlic clove, minced
1 bell pepper, diced
2 tbsp smoked paprika
1 can diced tomatoes with juice
2 cups chicken stock
3 large handfuls spinach, steamed
sea salt and ground pepper, to taste

Preheat your oven to 350 F.

Brown the turkey meat in the bottom of a large pot with some olive oil. Once the meat is cooked through, remove the meat to another plate or bowl. Brown the onions in the pot for about three minutes. Then add the garlic and bell pepper and cook them all, stirring regularly, for about five minutes over medium heat.

Add the turkey meat back to the pot and add the paprika, salt, pepper, tomatoes (and the juice), and stock. Let cook on stove top for a few minutes. Meanwhile, prepare a steamer tray (this one is my favorite) and steam your spinach for about six minutes in the microwave. Add the steamed spinach to the pot.

Place a lid on the pot and transfer to the preheated oven. Let the stew cook for about two hours and remove to serve. There will be a delectable, hearty stew waiting for you that has the suspicious look of brains and mildew. A lovely addition to any Halloween themed feast. Go on. Have a peace.

Gluten & Guilt Free Spaghetti

I love spaghetti. It's been one of my favorite comfort foods since I was a kid, as I'm sure it has been for many of you. It's just plain good. Nothing fancy. Just noodles and sauce and slurping delectability. But pasta - even when you get that nifty whole-wheat spaghetti you can find now - is still pasta. Maybe you have friends who are gluten free, or you are, or you're going off grains for a while - which is good to do every once in a while anyway. Whatever the reason you want to scoot out of the pasta aisle, you shouldn't have to give up the things that you love. So... here ya go. A little down home comfort for your soul and your belly; a healthy dose of culinary affection for those around you.


Gluten/Guilt Free Spaghetti 
(serves many - at least 4)

2 large spaghetti squash
12 oz baby carrots, chopped
1 medium white onion, chopped
4 sticks celery, chopped
1 head broccoli, chopped
1 zucchini, chopped
6 white mushrooms, chopped
2 cans whole tomatoes, meaty
2 tbsp tomato paste
6 cloves garlic (you can use less, I just like my sauce extra garlicky)
2 tsp fresh oregano, chopped
2 tbsp olive oil
daiya shredded white cheese (vegan mozzarella substitute), optional for topping

First, you want to preset your oven to 350 F and get out a couple cookie sheets, covering those in aluminum foil.

On your stove, in a large pot, pour 2 tbsp olive oil and set the stove to medium heat.

Next, in your food processor, chop your carrots, onion, celery, and broccoli. They don't need to be super fine, but you'll want them to look like delicious vegetable mostly-mush. Add this mush to the pot and stir to keep from burning. About 8 minutes, give or take.

Back to your food processor, add the zucchini, mushrooms, oregano, and garlic. This is going to be the 'meaty' portion of your sauce; the zucchini and the mushrooms give it a really nice texture. Add this processed mixture to the pot along with the two cans of tomatoes and the tomato puree. Bring the contents to a boil, then pop a lid on the pot and set the stove to low to let the contents simmer for about 45 minutes.

Take your spaghetti squash and cut the ends off, then slice them in half. You have to remove the seeds, much like you would a pumpkin - so if you have one of those friends who loves getting their hands smeared in squash innards, now's the time to invite them over for dinner. When the seeds are removed, brush a light layer of olive oil over the exposed squash and set them face-down on the cookie sheets, putting them into the oven for 30-40 minutes.

When the squash is done, take it out and - being careful not to burn yourself on those piping hot spaghetti squashes - take a fork and drag it along the inside of the halves. The 'spaghetti' should peel up with barely any pressure. Make sure to flake the sides of the squash, to really separate the 'noodles', and keep scraping even after you think you've gotten it. Sometimes whole portions hide up against the skin.

Fill a few bowls with the warm 'spaghetti', pour a generous portion of your fresh sauce over top, and enjoy. Go on. Have a peace. :)

Halloween House Tournament and the Lucky Wizard's Pot Luck Feast

My roommate took a little trip earlier this year to a place called Hogsmeade, relocated from the UK to Orlando, Florida so the wizards stateside could take a real-life gander at the world of Hogwarts. When she returned, she brought with her two very special items: a wand for her and a wand for me. Thus, was our fall obsession born. It started as a Halloween costume (she, a Gryffindor student and I, a Ravenclaw), but as our ideas progressed, so did our plans. And the Halloween House Tournament was born.

The Tournament, which took place on October 29th, involved sorting our guests into their respective Houses, a series of games and activities in which our guests could earn House points, and - of course - the Lucky Wizard's Pot Luck Feast, hosted by representatives from Honeyduke's and The Leaky Cauldron.

Provided by the Prefects (that was us) was a wide selection of sweets and savories that delighted both the eyes and the taste buds. There was a Triumphantly Tasty Vegetarian Lasagna for the main course, accompanied by an offering of Honeyduke's Delectable Desserts (including Quidditch Sticks, Transfigured Beasties, Licorice Wands, Garlic Pumpkin Seeds, Cauldron Cakes, and Pumpkin Pasties).

Triumphantly Tasty Vegetarian Lasagna
(serves 10, or 20 grazing servings)

8 oz whole wheat lasagna noodles (9 noodles)
1 tsp salt, divided
2 cups low fat ricotta cheese
2 cups part skim shredded mozzarella
2 eggplants
10 oz crimini mushrooms, sliced
1 lb baby spinach, chopped
1 28 ounce can crushed plum tomatoes
1 large jar marinara sauce
3 cloves garlic, minced
1/4 cup basil, chopped fine
olive oil spray

Preheat oven to 350 F. Coat a large baking dish (9x13) with olive oil spray. Coat two cookie sheets with parchment paper.
Bring a large pot of water to a boil. Add noodles and 1/2 tsp salt and cook until they're not quite completely tender. There should still be a little stiffness to the noodles when you take them off heat. Drain the noodles, fill the pot with cold water, and put the noodles back in. Set aside.
Slice an eggplant in pinky width slices, lay the slices out on the cookie sheets, spray them with olive oil, sprinkle salt over the slices, and put in the oven for 15-20 minutes.
Combine crushed tomatoes and marinara in a large bowl, mash with a potato masher until the mixture is combined, but still chunky. Add basil and 1/2 tsp salt and stir. Set aside.
Coat a large, deep skillet with olive oil spray and turn the burner onto medium high heat. Add 1/3 cup water for each bag of spinach and heat until the spinach is pleasantly shriveled. Add the mushrooms, and continue heating until the mushrooms have shrunk and softened. Set heat to low.
Now, spread a thin layer of sauce along the bottom of the baking dish. Take three cool noodles and lay them side by side along the bottom of the bottom of the baking dish. Spread a layer of ricotta along each noodle. Lay 1/3 of roasted, sliced eggplant over the noodles. Spoon sauce over eggplant. Spoon 1/3 of spinach/mushroom mixture over the sauce and spread it out evenly. Sprinkle 1/3 of mozzarella cheese over the layer. Lay out another layer: 3 noodles, ricotta, 1/3 eggplant, 1/3 sauce, 1/3 spinach/mushroom mix, 1/3 mozzarella. And the last layer: 3 noodles, ricotta, last third eggplant, last third sauce, last third spinach/mushroom, last third mozzarella.
Bake on top rack of the oven for 1 hour. Let cool for at least 10 minutes before serving.

Pumpkin Pasties
(makes 35 pasties)

1 pie pumpkin, baked and mashed
2 eggs worth of egg whites, beaten to a froth
3/4 cup brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp pumpkin pie spice
12 fl oz evaporated milk
1 8 oz roll Athens Phyllo
Earth Balance butter substitute
cinnamon-sugar, optional

Preheat oven to 350 F. Prepare a small casserole dish with baking spray. Prepare 2 cookie sheets with parchment paper.
Cut the pie pumpkin in half, removing stem. Scoop out seeds and save them for later. Scoop out strings and toss them. Put the two halves of the sliced pumpkin on the cookie sheet and bake for 1.5 hours.
Remove from oven and cool for at least 20 minutes. Scoop out the meat of the pumpkin and put it into a food processor (or put it in a bowl and use a fork or a potato masher on it until smooth.
Set oven to 425 F.
In a large mixing bowl, whisk egg whites with a fork until frothy. Add sugar, salt, and all spices. Stir to combine fully. Add evaporated milk. Stir to combine. Pour into the prepared casserole dish and bake for 15 minutes. Reduce heat to 350 F and bake for 45 minutes. Cool for 10 minutes.

When the filling is cool, take out 1 roll of phyllo dough. Take two large spoonfuls of Earth Balance and put them into a microwave safe bowl; heat for 1 minute til melted.
Take a paper towel, wet it, wring it out, and then unroll the phyllo dough and lay the damp paper towel over the sheets (this will keep it from drying out on you).
Carefully separate a few sheets from the pile and lay them on top of the damp paper towel. Cut the sheets into 5 inch squares. Brush one 5 inch square with the melted butter using a pastry brush (brush carefully, lightly, from the center out and then dab the edges). Layer another square on top of it and repeat the buttering process. You will want 4 sheets layered. Butter the last sheet, then scoop 1 tbsp of the pumpkin filling into the center of the square. Roll from the top down over the scoop, then fold the sides in, place folded-side down on the cookie sheet. Brush a little melted butter over the top of the finished pastie, sprinkle a teensy bit of cinnamon-sugar over the top.
Repeat.
When you finish 1 cookie sheet, bake for 15 minutes at 350 F.
You should finish the roll of dough at the same time as you finish the filling with no leftovers. Enjoy!!

Snacks:

Bertie Bott's Every Flavor Beans were a combination of Jelly Bellys and Jelly Belly's "Weird and Wacky Flavor Box" (including the flavors: pencil shavings, mulch, and baby wipes).

Cauldron cakes in the books were referenced as chocolate cakes with a "yellowish filling". My answer to this? Betty Crocker's Sugar-Free Extra Moist Devils Food Cake Mix, made as directed. Next, we cut out a small circle in the center of each cake and filled it with JELLO Sugar Free Fat Free Vanilla pudding. 

Replace the removed circle of cake, ice over the top to make a uniform surface, and decorate. :) 

Easy peasy.

Our Honeyduke's Treat Table consisted of - from left to right - Licorice Wands (red vines), Transfigured Beasties (gummy worms and bugs), Bertie Bott's Every Flavor Beans (mentioned above), Special Wizard's Treat Mix (wasabi peas, raw almonds, raisins, and cranberries), and Quidditch Sticks (crushed almond pocky sticks). 

This is 20 servings of our Leaky Cauldron inspired Home-Brewed Butterbeer. Ingredients for 20 servings: 2.5 cups almond milk, 2.5 cups butterscotch schnapps, 20 tbsp light smart butter, 15 cups of cream soda. We placed all ingredients in a massive pot on the stove and heated until the butter was all melted and then a little longer, until a level of foam began to form on top. Then the contents were ladled through a funnel into these containers until we were ready to serve. It was a big hit. :)

Our Potions Lab consisted of a set of test tubes and some optional "brewing potions" that our guests could use to concoct their own mixtures. We used a variety of different colored smart waters as well as some other ingredients with a teensy bit of food coloring in them. 

Decorations:

These potions were based on potions found in the Harry Potter books.
The actual "potions" in the bottles were a well-contrived blend of water and food coloring.

This Transfiguration Board was made from a black foam board, paint, and silver markers. Oh, and my roommates incredible artistic skills. The imagery was taken from a book I have on alchemy and mysticism, as well as latin translation sites, and spell names from the HP books.

We took turns drawing on balloons to make some flying owls and ghosts for our guests to interact with. 

The Gray Lady

The Bloody Baron

The Fat Friar

The Tournament Game:

Janet and I wrote (and she designed) these awesome "spell" cards,
which our guests could use to cast spells on each other to earn
House Points! Look how pretty they are!

The Sorting:

Each of our guests underwent a Sorting, completed by donning the Sorting Hat I made, drawing their House Badge from the cauldron, and having their House name crowed by all assembled.

A good time was had by all! And - if you're wondering - the winners of the Halloween House Tournament? 

HUFFLEPUFF!
Yep. They went home with shiny new Golden Snitches. :)

Crazy Awesome Vegan Mac and Cheese

"What?!", you ask. "Isn't cheese inherently non-vegan?" Yes. Yes, it is. But there are some fabulous substitutes out there (like the ones I use in the recipe below). Now, I have had many vegan mac and cheeses, but none of them have ever included any of these awesome substitutes and I'm not entirely sure why that is.

Note: This is not one of my super quick recipes. It is also rather messy to make. However, clean up is still super fast and it will feed you for a LONG time. :)

Crazy Awesome Vegan Mac and Cheese
(makes a LOT. I mean, enough to feed five people for several days.)

18 cups of water
32 oz elbow macaroni (I use Tinkyada Pasta Joy Brown Rice Elbow Pasta with Bran)
3 tbsp whole wheat flour
1 tbsp honey dijon mustard
3 cups unsweetened almond milk
1 cup onion, diced
2 tbsp garlic, minced
1 tbsp arrowroot
1 tbsp olive oil
2 cups shredded vegan cheese (I use 3/4 cup soy kaas mild cheddar and a .41 lb block of Daiyo cheese), plus more for topping (optional)
1 tsp kosher salt
1 tsp fresh ground black pepper
1 can sweet peas
6 oz extra firm tofu, cut into 1" cubes

This is what your shredded Daiyo and Soy Kaas will look like. See. Nothing to be scared of. :)

Preheat oven to 325 F.

Boil 18 cups of water in a giant pot. Pour 32 oz of pasta in and cook on medium high for 3 minutes. Then turn off the heat, cover, and let sit for 20 minutes.

Meanwhile...

In a big sauce pan, warm olive oil, almond milk, mustard, and flour over medium low heat for about 5 minutes, stirring until there are no lumps.

Add garlic and onions and 1 tbsp arrowroot. Cook for 3-5 minutes until the sauce begins to thicken.

Add shredded cheese and stir for 8-10 minutes, stirring regularly. Add salt and pepper. Stir some more. I let it sit for a few minutes after this and came back and stirred and then repeated until the consistency was nice and cheesy and goopy (took about 15 minutes including the time I left it to sit while I strained my cooked pasta, etc).

By now, your pasta should be done cooking, so remove it from heat, strain it through a colander, rinse with cold water, and replace in the big pot you cooked it in. Add the peas and tofu and stir to combine well. Pour in the yummy cheese sauce and use a big spoon to really stir it all together.

Next, pour the whole pot full into your big casserole dish and sprinkle with more shredded vegan cheese or breadcrumbs or almond meal or flaxseed meal or... really anything you like. :) Bake in the oven for ~30 minutes. Remove, let cool for about 5-10 minutes, and then serve. Or put in your fridge and serve the next day. And the day after that. And the day after that. :)

Go on! Have a peace!

Lemon Alfredo Pasta

Another sunday, another round of Home-cooked Horror nights. This evening, my friends descended on my place to enjoy a tasty, home-cooked vegetarian meal and a viewing of Carrie and The Signal. (If you haven't seen The Signal, by the way, and you like horror movies, I heartily recommend it. It was a laugh-riot, gory masterpiece.) Anywho, dinner.

Lemon Alfredo Pasta

(makes ~8 servings)

16 oz whole wheat spaghetti

4 tbsp olive oil

light cream cheese

juice and zest of 2 large lemons

1 bag full frozen peas, steamed

1/2 cup toasted pine nuts

salt, to taste

4 shakes garlic powder

1/2 cup water

Cook pasta according to package directions. Drain it. 

Warm cream cheese, oil, and 2 tbsp lemon juice in a large saucepan over low heat until all melted. Add 1/2 cup of water (about 2 tbsp at a time) until the consistency is something you like. :) Try to keep it from being too thick. Add peas, pine nuts, lemon zest, garlic powder, and salt. Stir until well-combined. Add pasta to the sauce; stir to coat. 

Portobello Wraps

In honor of the Halloween holiday season, I've begun combining my three favorite things: horror movies, good food, and friends in something I like to call "Home-cooked Horror Nights". This past Sunday, a few friends descended on my home to enjoy some blood-thirsty films and vegetarian fare. Now, you'd usually think that veggies wouldn't really lend themselves to that level of virtual violence, which is why I leaned a towards a more "meaty" taste. Portobello mushrooms have a rich, earthy flavor and a nice, thick texture.

Portobello Wraps
(makes 5 servings)

3 portobello mushrooms, chopped in half, then sliced
1 bag baby spinach, chopped
1 tomato, chopped
2 tsp mirin, soy sauce, olive oil
crumbled goat cheese
whole wheat tortilla wraps

marinade:
2 tbsp mirin
2 tbsp olive oil
2 tbsp soy sauce

Marinate your mushrooms in a large bowl, stirring occasionally, for 10-15 minutes.
Chop spinach.
Chop tomato into little pieces.
Season a large pan with olive oil and heat over medium heat until warm. Transfer to the heated pan.
Cook, stirring, until the mushrooms have shrunk and softened (about 10 minutes). Transfer cooked mushrooms to a colander, drain, then pour into a serving bowl. Add 1 bag's worth chopped baby spinach to the pan and add 2 tsp mirin, soy, and olive oil. Heat until the spinach has cooked to a shrivel. Deposit in colander, drain, and deposit in a serving bowl.

Season a dry pan with olive oil and add a tortilla, warming on both sides.

Take the warm tortilla, add a little spinach, chopped tomatoes, mushrooms, and goat cheese. Wrap and enjoy. :)

Go on! Have a peace!

Popeye's Favorite Sammy

I recently had a conversation with one of my vegetarian friends about the beneficial bioavailability of iron in beets and it got me thinking. Why didn't Popeye gulp cans full of beets as well as spinach? The truth is, he probably did. He just did it off camera.

In honor of my favorite buff sailor's iron fetish, I invented this iron intensive treat. A meal that will make your muscles bulge and your head do that weird exorcist twisty thing. Okay, maybe not. But it does taste super good. :)


Popeye's Favorite Sammy
(1 serving)

1 healthy bun or spinach tortilla
2 spoonfuls delish beetslaw
5 grape tomatoes
handful fresh baby spinach
1 large spoonful fresh ranch dressing

Fresh Ranch Dressing
(This recipe is one I modified from Cooking Light and use regularly. Makes 1 cup.)

3/4 cup low fat buttermilk
1/4 cup low fat sour cream
1 tsp fresh dill, minced
1 tsp fresh basil, minced
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1 clove garlic, minced

Mix these ingredients into a bowl and stir well. For a lumpless consistency, throw them in the food processor. I like to make maybe 2-3 times this recipe and keep it in the fridge for salads, etc.

Delish Beetslaw
(~14 servings)

4 beets, cleaned, skinned, and quartered
2 carrots, chopped
3 stalks celery, chopped
1 large spoonful organic, raw honey
1 cup water
5 cloves garlic
3-4 inches ginger
ground sea salt, to taste
1 package shredded cabbage from TJ's

Add the water, beets, ginger, and garlic to the food processor and chop fine. Remove to a large side bowl. Next add the carrots, celery, honey, and salt to the food processor. Chop fine again. Add to the large side bowl. Stir all together, add the cabbage, and mix well, making sure the cabbage is well coated in the beet juice. You'll know because all that green is going to turn purple from the beet juice. :) Put the bowl in the fridge to chill. You can eat this plain, as a slaw or salad base. Or you can use it as a ;ettuce substitute in sandwiches, like Popeye's Favorite Sammy above. :)

Sumptuous Stuffed Tomatoes

In my delicious biweekly organic food delivery, I received the following items: fresh tomatoes, spinach, crimini mushrooms, and garlic. While I was perusing my take, considering what I could do with these savory delights, the scent of my little basil pot overcame my senses and gave me the idea for this delicious recipe.

Sumptuous Stuffed Tomatoes
(6 servings)

3 tomatoes, halved
2 handfuls raw pepitas (pumpkin seeds)
1 generous handful fresh basil
2 generous handfuls spinach
3 cloves garlic
1-2 stalks celery
4 crimini mushrooms, washed and quartered
pepper to taste

Set your oven to 350 F.

Take your pepitas and throw them into your food processor, grinding into a semi-fine dust. It's okay if there are some bigger chunks for crunch. Pour out half the ground pepitas into a small bowl.

Halve our tomatoes and scoop out the juicy innards, placing the "shells" onto a parchment paper covered cookie sheet.

Spoon the juicy innards into your food processor along with the remaining pepitas. Add the spinach, basil, celery, garlic, and mushrooms. "Mix" into a paste. You can add salt if you want, I didn't find it needed any.

Using a large spoon to scoop the mixture into the tomato shells. Sprinkle the tops with the saved pepitas. Bake for 20-25 minutes.

Go on; have a peace! Have two!

Easy Steak Dinner

I am not eating beef any more. I haven't for a while. I'm actually completely off red meat. My best buddy in the whole world, however, came to visit last week and he likes it. So I threw a quick dinner together for him and he very much enjoyed it. Therefore, I thought I would share it here for your enjoyment. :)

Easy Steak Dinner

top sirloin steak, cut into 1" strips and then cut down into halves or thirds (bite size)
mirin and soy sauce for marinade (1 part mirin to 3 parts soy)
two cloves garlic, minced
2 tsp dark sesame oil

Place the steak strips in a tupperware container and fill according to the above ratio with mirin and soy sauce. Close the lid of the tupperware and turn to make sure the steak is thoroughly coated. Allow to marinate for 10-20 minutes.

Saute some garlic in a skillet with dark sesame oil and a splash of soy sauce.

Add the meat and cook until all sides are browned and have stopped bleeding. Pour off the excess juices and serve with something green. Spinach? Broccoli? You could stir-fry some kale with some garlic and lemon juice, that might be a nice side.

Go on. Have a peace!

Cashew Crusted Basil Tilapia with Spinach

Cashew Crusted Basil Tilapia with Spinach
(6 servings)

~1.3 lb boneless, skinless tilapia
2 handfuls raw cashews
~3 oz spinach
~10 large leaves fresh basil, divided, roughly chopped
1/4 cup nonfat sour cream (or, for a vegan variety, use Tofutti's Better Than Sour Cream non-hydrogenated)
juice of 1/2 lemon
4 cloves garlic, divided, minced
3 tsp olive oil

Preheat your oven to 375 F.

Take your tilapia and cut into single serving portions (about 1/2 a filet) laying them out into an 11x15 in baking pan.

Take 2 handfuls raw cashews and "chop" them in the food processor in small chunks. Remove to a side bowl. If there is cashew "dust", leave that in the processor.

Into the dusty processor, add sour cream, lemon juice, 2 garlic cloves, and 5 leaves of fresh basil. Process until smooth.

Heat 3 tsp olive oil in a skillet over medium low heat. Mince the 2 remaining cloves of garlic and brown. Add ~3 oz spinach (unchopped) and about 5 large leaves of basil (roughly chopped). Cook until wilted (2-4 min), stirring gently. Remove from heat.

Spread sour cream blend over the fish evenly.

Lay the spinach over the spread fish evenly.

Sprinkly chopped cashews over top all.

Bake for 28 minutes.

This is simply delicious! The fish came out so flakey and smooth, the whole dish was rich and a real treasure for the tongue. So easy to make and so, so good. Go on! Have a peace!

Bento 6: Tri-Color Bento

Today's bento was a tasty treat. Eat each part separate or mix them all together. It tastes great either way. Good hot or cold. Which is good, because you'll end up with leftover soboro for days (I am already eagerly anticipating this...).

Turkey and Beef Soboro
(makes too many servings to count)

1 lb ground lean turkey meat
1 lb ground lean beef
1-2 tbsp sesame oil, divided
1/2 cup green onions, chopped, green and white (~2 stalks)
1 clove garlic
2 tbsp sugar
2 tbsp mirin
3 tbsp soy sauce
4 tbsp thai fish sauce

Heat 1 tbsp sesame oil in pan and stir fry green onions. Add meat; brown. Add sugar; caramelize. Add mirin; evaporate. Add soy and fish sauce; simmer. Taste for seasoning.

Now you can end there, and just enjoy it. It's very tasty at this stage. Or you can go a step further if you have a meat grinder (I used my attachment to my mixer):

Pour contents through a strainer, saving the juices in a large bowl. Then put all the meat/garlic/green onions through the meat grinder until it comes out in teeny tiny mushed up bits. Collect these bits in the bowl with the juice, stir well to coat, and refrigerate.


Carrot Brown Rice
1 cup brown rice
1/2 cup carrot juice
water

Using a rice cooker, put 1 cup brown rice in with 1/2 cup carrot juice and then fill to the 1 cup line inside the bowl. Cook like normal brown rice. It will come out orange and mildly flavored. So good!


Asian Pickles
(This recipe was donated by Abby Palanker, who made these delicious pickles and kindly agreed to give me the recipe when I begged.)

2 boxes persian cucumbers (TJ's)
1 tbsp salt
4 garlic cloves minced
1 tsp crushed red pepper
3 tbsp rice vinegar
2 tbsp sugar

[Note: I made a half of this recipe and it's still a lot. I replace the sugar with brown sugar, halved the salt, and left out the crushed red pepper. Very tasty both ways.]

Slice cucumber 1/4 inch thick. Mix with rest of the ingredients.
Leave on counter for several hours, stirring now and then. Refrigerate.


And that is it. All together, it was so good! Yum yum yum. Nom nom nom.
Go on! Have a peace!

Bento Box 5: 'What's in my fridge?' Bento

I had planned on making beef soboro and sweet potatoes, but got too bogged down with research for my new acting project to make it out of the house (I'll make this on Friday). The result?

'What do I have in my refrigerator?' Bento: Tamagoyaki, brown rice, miso soup, and a dessert of a small no-pudge brownie slice and 2 strawberries. Aww. My lucky roommate.

What is tamagoyaki, you ask? Have you ever been to a sushi restaurant and gotten that delicious sweet egg omelet along with your fish sushi? That egg is tamagoyaki. I followed the recipe on Just Hungry, cutting down the sugar they used and replacing what remained with date sugar. They have an excellent, step-by-step pictorial guide through this if you need it.

Tamagoyaki
(makes 2 servings)

4 large eggs
1 tsp date sugar
1 tsp mirin
1/4 tsp salt
1/2 tsp soy sauce
oil for cooking (I used olive oil)

Prepare a small bowl of oil and a heat-resistant brush.

Heat a small, pre-oiled pan on medium-low heat.

Beat together the ingredients with a fork and then run it through a mesh strainer.

Brush the heated pan with a little oil. Put in about 3 tbsp of the egg mixture. Cook until the egg has not quite set. Roll up with a fork to one side of the pan.

Brush the expose part of the pan with a little oil.

Put another 3 tbsp of egg mixture into the pan. Spread it evenly and make sure some of it gets under the cooked, rolled egg. Cook until this layer is almost set, then roll the whole egg to the opposite side of the pan.

Repeat until you've used up all the egg mixture.

Moisten a sushi rolling mat and roll the cooked egg (it looks kind of like a burrito) in the mat. I thwak'd it a couple times with my rice mallet to really squeeze it together.

Then leave the roll in the mat over a raised rim plate. Allow to cool, then slice and enjoy. :) I served these over some brown rice in the bento.

As for the rest of the bento box, I'm just not going to tell you. :) The miso soup recipe is available here. And the no-pudge brownie recipe is available on the back of TJ's No Pudge Brownie Mix. Yeah, I cheated. *hangs head impishly* Forgive me?

Yummy Miso Soup

Have you ever had that strange experience where you're drinking some miso soup at a restaurant and it's a) too mild, b) too bland, or c) makes you feel like you rubbed your tongue with sandpaper? Never have these problems again! Make your own miso! It's ridiculously easy and - can I just say without humility - totally and incredibly tasty.

Yummy Miso Soup

(makes 4-5 servings)

~3 oz kombu (dried seaweed), was about a sheet for the brand I bought, cut into thirds to fit into my pot
3 tbsp miso paste
2 shiitake mushrooms
4 green onions, chopped
1 block extra firm tofu

Place the kombu in a pot with 4 cups of water and bring to a boil. Remove the kombu just as the water reaches its boiling point and save it. (I used my boiled kombu again and made a whole extra batch for the fridge). This is what you call 'dashi stock' - sort of a salty broth.

Ladle out a goodly amount of the broth into a separate bowl and stir in the miso paste so that it melts.

Add your chopped green onions to the pot of stock. Stir for 3-4 minutes. Add the mushrooms and tofu. Stir for an additional 2-4 minutes.

Last, add the melted miso to the main pot. Stir until its well combined.

Yes. That's all folks. Prepare for the silky smooth awesomeness of homemade miso.

*And because you get to make it all for you, if you want more or less of any ingredient, or different mushrooms, or whatever - you can have it! Pretty neat, eh?

Forgo a spoon with this. Slurp with pride and use chopsticks to pick out the veggies and tofu. Slurping is a sign you're enjoying yourself. :)

[P.S. There is a version of this where you can stew some hijiki seaweed in when you add the green onions in the beginning. If you like the taste of sea weed and its enormous nutritional value, try this for an added flavor.]

[Note: I have changed this recipe. Adding the miso paste last prevents the boiling process from destroying the beneficial bacteria in the paste and keeps it from forming those clumps that are so common in miso soups!]


Q & A: What is miso paste and are there any substitutes for miso paste?

Miso paste is a sticky paste made from soy beans and/or grains that have been fermented. (This is the process used to make soy sauce, btw.) It aids in the digestion and assimilation of nutrients from food and also has antioxidant properties and contains an alkaloid called "dipicolinic acid", which bonds to heavy metals and helps the body get rid of them.

Miso paste is used for its distinct flavor and I'm pretty sure there aren't any exact substitutes for it. It comes in a variety of different ratios and subtle flavors, but there are three main categories: white, black, and red. White and red are the most easily located in the US.

Some of the versions:

Black miso paste [hat-cho miso or mamemiso] - a very strong salty variety - is made with soy beans, fermented, and aged for up to three years.
Red miso paste [akamiso] is usually made from barley or rice (not soy beans - I did not know this) and put through a fermentation process, then aged anywhere from 4-8 months depending on the brand. [If you do have a soy allergy, this might be a good alternative - double check this somewhere else before you try it though. This information has come from two different sources, but when dealing with food allergies, it's best to actually consult a physician!] *I use the red, because it's what I found when I went to Little Tokyo, and I really enjoy it. It has a full, rich flavor and lacks the tangy sharpness I've experienced with some misos.
Barley miso [mugi miso] is reddish brown and a little sweeter than some other misos.

Cold Mountain Brand Variations:
Light Yellow [shinshu shiro miso] is made from soy beans and grains, fermented, and aged 10-12 weeks. It has a light flavor and a gentle aroma.
Mellow White: "rich, natural flavor...delicate and subtly sweet". Aging time 2-3 weeks.
Kyoto Red: 60% less sodium, "dessert like sweetness". Aging 2-3 weeks.
Kyoto White: 60% less sodium, "rich and... sweet". Aging 5-6 weeks.

Now, I stand corrected from my previous comment. According to the Cook's Thesaurus, you can substitute soy sauce (1 tsp soy sauce for 1 tbsp miso paste) or a bouillon cube (1 vegetable or beef bouillon cube for 1 tbsp miso paste).

I have not tried any of these variations, so I cannot vouch for their tastiness factor or how they combine with the other ingredients. Unless you have a soy allergy, I strongly suggest trying the miso paste. I mean - it's "miso" soup. Can't have real miso soup without miso in it, right?

You can find miso paste in the refrigerator section of some supermarkets, all asian supermarkets, Whole Foods, or purchase it online from an asian grocery - I posted a link to one I've used under Bento Box 1. Buy a box, keep it in your fridge. It stays good for months.

There is also the option of buying the powdered versions of miso for soups, but I recommend the paste. I've tried both, and there's just more flavor to the paste.

A note on soy:

There was a lot in the media a while ago about how eating too much soy product (they were talking about people eating mostly tofu) leads to serious iodine deficiencies. Asian diets compensate for this by also consuming seaweed, which is rich in iodine. The main message is this: too much of any one thing is bad. The more colors on your plate (green is important and food coloring doesn't count), the more likely you are to get all the nutrients your body needs.

Q & A: Are there any substitutes for seaweed?

If you're not a huge fan of seaweed, don't let this frighten you away. The Kombu is dried when you add it and you never even have to touch it once it's been boiled, so you don't experience the "slimy factor" I hear people complain about. The stock does not taste "fishy" the way I've heard some of my less seaweed enthusiastic friends describe seaweed. Boiling the kombu releases natural salts that give the broth a delicious flavor.

Another alternative for homemade dashi stock is called "katsuo dashi", which is a variation that involves boiling katsuoboshi (dried bonito flakes). Bonito flakes are dried tuna flakes, basically. I did try this and I actually kind of liked it - although I prefer the kombu stock. Recipe for katsuo dashi.

Here are some other alternatives that I haven't taste-tested: niboshi dashi (made from dried sardines) and hoshi-shiitake (made from dried shiitake mushrooms).


Q & A: How do you use pre-made dashi stock?

If you decide to skip the (really easy) process of making your own dashi and use the pre-made kind... You can buy dashi stock - the name for the stock that results from boiling the kombu - pre-made or powdered from asian groceries. Just be aware it usually comes in smallish bottles or one serving packets.

Dashi powder: You use about 1 tsp for every 3-5 cups of water, depending on how strong a flavor you're looking for. The package will have instructions on it (hopefully in English).

Bottled dashi stock: I actually bought a bottle of this at the asian market before I realized how easy and delicious it is to make this stuff from scratch. (If you're at the store that has this, you will easily find the ingredients needed for making the stock.) What you want to do with this is taste test. Take 3 cups of water to start with and add 1/2 tbsp of the bottle dashi to the water, tasting until you find the right ratio. I never found one that I was completely happy with in the way I was with the homemade stock; you might.

Please be aware that most of the pre-made dashi stocks have extra salt in them. I'm not a big sodium hound, so I don't like them as much, but... que sera sera.

Bento Box 4: Sweet Sesame Bento

Another Monday, another bento!


When I was growing up, the only thing I would eat at chinese restaurants was sesame chicken. I loved it! To be honest, I still do, but most of the time when you get it, it's covered in breading and thick syrupy sauce. That's just no good.


Here's an alternative, along with some delectable spinach. Enjoy!

Sesame Chicken

(makes 2 servings)

meat of 4 chicken thighs, skin and fat removed, cut into bit size pieces

1 tbsp soy sauce (+ more to your discretion)

1 tsp mirin

2 tsp sesame oil, divided

1 tbsp balsamic vinegar (use a nice thick one for this)

1 tsp honey

toasted sesame seeds

Mix the seasonings together in a bowl and marinate the raw chicken in it for 10-20 minutes, making sure the chicken is well-coated. Spray oil on a non-stick pan and pour 1 tsp sesame oil into the pan. Heat to medium heat. 

Lay out the marinated chicken on a piece of wax paper and shake sesame seeds out over the chicken and press them into the meat with a fork. Turn them over and sprinkle sesame seeds over the other side. Press them into the chicken again. Then transfer the chicken to the pan and cook until both sides get a nice, delicious seared brown color (took me about 4 minutes a side). As always, make sure your chicken is cooked all the way through!!

And you're done in no time. So good!

Marinated Spinach

(makes 2 servings)

~4 generous handfuls of baby spinach, roughly chopped

1 tbsp mirin

1 tbsp soy sauce

toasted sesame seeds

Blanch the spinach. [Boil it for 3-4 minutes, then take out, drain, and douse in cold water.] Mix the seasonings in a small tupperware container. Add spinach in, mix. Sprinkle in a generous portion of sesame seeds. Cover. Shake to really soak the spinach. Set in your fridge and chill for 15 minutes to overnight. 

Go on! Have a peace!

Q&A: What is Mirin?

Mirin is a Japanese cooking wine, or 'seasoning wine', made from glutinous rice. It has a low alcohol content and a very sweet taste. You should be able to find it in the liquor department at your local supermarket, or at a wine and spirit shop, even though it's extraordinarily low on the tipsy scale. (Manufacturers of Mirin only ferment it long enough to achieve the proper sweetness, without an eye for alcohol content.)

Mirin has a golden hue, sort of like the color you find in Tej or mead - very pretty. It is generally used as an additive in sauces and can even tone down the tastes and odors of a variety of meats (like fish). Apparently it is sometimes brushed onto fish and roasts to give these dishes a "sheen". In Japan, pleasantness of presentation is half the battle.

So that's my little expose on Mirin. Use it in very small amounts - a little goes a long way. :)

Bento Box 3: Savory Strips Bento

Haha! Last bento box of the week! Another quick/easy/delicious for my wonderful roommate and me. Today was another one pan wonder: shredded chicken and cabbage stir fry and steamed bell pepper strips with sesame seeds. Again, I remind you: these two recipes, combined with 1 cup of brown rice, equals a filling meal for two people. Or one person over two meals. :)

Shredded Chicken and Cabbage Stir Fry

1 chicken breast
2 handfuls shredded cabbage
2 tbsp soy sauce
1 large green onion, diced
2 tsp sesame oil

Boil water in a deep sided pan. Insert whole chicken breast into boiling water.

Chop green onions and place into a small bowl with soy sauce. Let sit. (If necessary, also shred cabbage. I bought mine pre-shredded from TJ's.)

When chicken is thoroughly cooked (took me about 8 minutes - make sure it really is cooked through) remove it to a plate and, using two forks, tear it into little shredded bits the way you always wanted to when you were a kid but couldn't get away with.

Pour the water out of the pan, replace it on the stove, lower to medium heat, and add the sesame oil.

Now add the chicken and cabbage. Stir for about 2 minutes. Add the soy sauce and green onions. Stir until well coated. Remove and serve. Easy peasy.

Steamed Bell Pepper Strips w/ Sesame Seeds

1 bell pepper
1 tbsp soy sauce
1/2 tbsp toasted sesame seeds

Cut bell pepper. Clean out seeds. Slice into thin slices. Steam. Toss with soy sauce and sesame seeds. The end.

[PS. Not quite the end - Previously, I have used my little steamer tray, inserted in a pot, to steam veggies, but I recently discovered this nifty little nuke tool from Progressive that lets you steam them in a little tray. It's small, handy, and dishwasher safe. Used it for this and it worked like a charm. :) ]
[PPS. Did you know steaming is much healthier than boiling? Boiling leeches out the nutrients from your vegetables! Which, for some folks (not me), is the only reason people eat vegetables! Ridiculous! Plus, steamed vegetables just taste better. Probably because your body is saying - yes. These have things I can use in them. Steam your veggies!]

Bento Box Day 2: Down Home Bento

Day 2 of my bento box experiment. For the history of this experiment, see Bento Box Day 1 and Little Tokyo. Today's bento box was for those without an asian market (see! I read my comments!): one pan soy-fried beef tip steak, brown rice, roasted corn, snow peas, and shiitake mushrooms.

Soy-fried Steak, with roasted corn, snow peas, and shiitake mushrooms
(Makes 3 well balanced and filling servings. Takes ~ 15 minutes.)

1 thin beef tip steak, in 1" slices
sprinkle of salt
sprinkle of pepper
~2 tbsp soy sauce, divided
6 tbsp corn
handful snow peas, sliced
2 shiitake mushrooms, sliced

Oil a pan and turn on high heat. Add the steak slices into the pan, sprinkle with salt and pepper. Brown well on both sides until it gets those tasty little dark brown crispy bits; pour in 1 tbsp soy sauce. Stir to coat.

Remove meat.

Add corn and snow peas to the same pan, stir in with additional .5-1 tbsp soy sauce, over medium-high heat for about 3 minutes. Last, add the sliced mushrooms in and stir for another minute or so.

Remove. And you're done. Yum yum. :)

Enjoy!

Bento Box Day 1: Shrimp and Salad Bento

So, Day 1 of my bento box experiment went fairly well. As I mentioned previously, I have begun making bento box lunches for my lovely roommate as a culinary experiment.

Monday's box was homemade miso soup with shrimp and tofu shuumai and a carrot sesame salad. [No picture of the soup.] I'll preface this by saying two things. 1) No. I did not make these up (although I did make a few alterations; I couldn't stop myself). The intuitive knowledge of how to make shuumai was not previously in my brain. The recipes for today originated on Just Bento, which is a seriously awesome bento guidance site. 2) Some of these ingredients may look strange, but you'd be surprised where you can find them. I bought mine in Little Tokyo. But after I made my first batch of miso from scratch (and realized it was going to become a staple in my diet because it's ridiculously tasty), I started looking for nearby asian groceries and they're *all over*. And if, by some chance, there isn't one in your area, you can also order most of these directly from Asian Food Grocer.

Shrimp and Tofu Shuumai
(makes 28)

1/2 lb uncooked shrimp, chopped
1 block extra-firm tofu, chopped
1 package shumai skins (You can use wonton skins, too, but the shuumai skins are smaller and thinner)
4 green onions, diced
1 tsp miso paste
1 tbsp soy sauce
1/2 tbsp toasted sesame oil
1 tbsp mirin
pinch of salt
1 tbsp cornstarch

Note: This is one of those food processor recipes.

Okay. Now that all that's done.

Place tofu, miso paste, soy sauce, mirin, sesame oil and cornstarch in the food processor and blend until it's a nice paste. Then add the green onions and shrimp and grind them up.

Now take the package of shuumai. When you open this pack, put it under a bowl to help seal in the moisture. These skins dry out pretty quick.

Place a skin on the palm of your hand. Scoop a spoonful of the blended (and tasty smelling) mix into the center of the skin. Make a circle with your fingers, placing your thumb and forefinger together, and squeeze the filled skin down through the circle. Tap on the bottom to flatten and squeeze gently with your fingers to tighten the dumpling. [If you want a visual for this, go visit Just Bento.] Repeat with all the skins in the pack.

Now take a large, non-stick frying pan. Spray a little oil on and smooth it around. Place the shuumai in the pan and carefully pour in water to half-height of the dumplings. Cover with a lid and cook for 10 minutes. DO NOT DO what I did. While my dumplings came out delicious and infinitely edible, they were not as pretty as they could have been because I walked away for a minute and the water boiled over the dumplings.

I placed an edamame on top of each of my shuumai, for kicks.

And ta da! All done! Next. The vegetable side!


Carrot Sesame Salad
(2 servings)

2 medium carrots
handful snow peas
juice of 1 small lemon
1 generous spoonful soy sauce
1/2 tbsp toasted sesame oil
1 generous spoonful furikake  (I used the bonito flake and egg mix, but there's many varieties)

Grate carrots. Mix in seasonings. Stir. Serve.

Second Day Stir-Fry

So, hello!

I have been gone for a while... I haven't stopped cooking; it's just the recording process has gotten a little behind. Cheers to any and all of you who've stuck with me.

For my part, I'll admit I've been going back to some old favorites the last few hectic weeks. Brought my Bad Ass Yamekins to a 5-hour long rehearsal; they were very pleasantly received with the exception of one "gah - they're squishy!" reaction. To which I say this: if something feels squishy, but everyone else is eating it and loving it - just try it. For goodness' sake, it's gluten-free! Also brought those yammies to the killer Relay for Life walkathon, which was so much fun. I'm planning on a full 24-hours for it next year, barring rehearsal schedules as yet unforeseen.

Another treat that I've been revisiting of late are my delicious Green Bean "Chips". They are awesome as a snack during a busy day - hot or cold, they're always yummy. I've also made them as a side for chicken, beef, and fish, and I've chopped them up on top of leftover brown rice. Nom nom.

Speaking of leftover brown rice, here's a nifty new meal for you folks. I'd have taken pictures, but the darned comestibles just disappeared too quickly!

Second Day Stir-Fry
(serves 4-5)

1/2 cup (leftover) brown rice
2 medium-large carrots, peeled and thinly sliced
2 stalks celery, halved lengthwise and diced
2 blocks firm tofu, cubed (I used Trader Joe's Organic Firm Teriyaki Marinated Tofu, which my guinea pigs and I found to be delicious!)
1/4 cup red onion, diced
1-2 cloves garlic, minced
3 tbsp low sodium soy sauce
2 tbsp toasted sesame oil

Add sesame oil to a stir fry pan and set it over medium high heat. Add garlic and onions, sauteeing until the garlic is browned and the onions are translucent. Add celery, stir for ~3 minutes. Add carrots, stir for an additional 2 minutes. Add tofu, stir for another 3 minutes. Add rice, stir so everything is well combined, then add soy sauce. Stir for an additional 3-5 minutes. Ta-da! Dinner! Or lunch. Could be lunch.

Sprinkle with toasted sesame seeds and serve. It was uber-tasty and filled me and my guinea pigs right up. :)