tag:blogger.com,1999:blog-51683239253647329852024-02-07T13:48:12.828-08:00alphabeet soupUnknownnoreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5168323925364732985.post-80108449930679240892015-01-19T13:13:00.001-08:002015-01-19T13:13:05.401-08:00Chicken Bone Broth- ancestral medicine<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfXE6H7msCV2HevhX_YcYe9I5Zk9iaFJfjcNgfIRCXTLJLiDUZAAH9D36E1GyAAcqx6AOLPoXfVUnnsaN766UqhWcyRPIc3wcu4RdOAQEizv8IWiR7Ml76NyoP98oIlc_MmnuLSXboHga/s640/blogger-image--1133835259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfXE6H7msCV2HevhX_YcYe9I5Zk9iaFJfjcNgfIRCXTLJLiDUZAAH9D36E1GyAAcqx6AOLPoXfVUnnsaN766UqhWcyRPIc3wcu4RdOAQEizv8IWiR7Ml76NyoP98oIlc_MmnuLSXboHga/s640/blogger-image--1133835259.jpg"></a></div>I recently purchased a book, Nurishing Traditions by Sally Fallon, a fascinating and controversial tome filled with anthropologic studies on nutrition and recipes following traditional methods. From fermenting foods to raw meat, this book covers many interesting dietary theories. The book is very controversial for its praise of animal fats and discouraging of vegetable oils and homogenized pasturized dairy, I can definitely imaging my vegan friends flipping a lid over this. Either way, I've found it to be a great read and can see the common sense in the recipes. My first attempt was bone broth. So, here we go down the schmaltzy road to CHICKEN SOUP WITH RICE. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSsvGQUOqrSxTww5rhGbZDF_tdEzDAbaaQFv3yF0Cz6RsZUR-NlvJ_bze618doRO1Lec9c5AJ2GHlKaXAu38FvL0wbpuMdBxiS2l1g7kRYwE15617t2JIpucOXGxuWkTKdDQyJjtUl69p/s640/blogger-image--904073892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSsvGQUOqrSxTww5rhGbZDF_tdEzDAbaaQFv3yF0Cz6RsZUR-NlvJ_bze618doRO1Lec9c5AJ2GHlKaXAu38FvL0wbpuMdBxiS2l1g7kRYwE15617t2JIpucOXGxuWkTKdDQyJjtUl69p/s640/blogger-image--904073892.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In my first attempt at broth I rushed into it a bit too enthusiastically and refused to reread the recipe. I used a roasted chicken carcass, a fresh organic chicken, beef bones, spinach, a bag of shredded Brussels I had lying around, organic carrots, celery, an onion, bay leaves and apple cider vinegar. At some point I threw in herbs my mom gave me. This was a slight disaster, so far as, the spinach and herbs dissolved into a green paste mixed in with the meat and small bones. Definitely use a cheese cloth bag to keep herbs separate. </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Attempt #2- I started with an ORGANIC chicken and two ORGANIC chicken feet from Whole Foods, because we are cooking out all the amazing minerals in the marrow of the bones it must be of the highest quality. Covering the chicken with cold filtered water, I added a 1/4 of apple cider vinegar and let it sit for 30 minutes, I finally read the dang recipe. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Then I added the celery, peeled carrots and bay leaves. A quick press of the button on my crock to 8hr and was finished and free to fold some laundry. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">8hrs or 2 playoff football games later- the celery had practically melted away, so I removed what I could and added more celery, carrots, sautéed onion, garlic, new potato chunks and pepper (no salt yet!) to make my morning prep easier, let's be honest I only give myself fifteen minutes to get ready, I separated as much cooked chicken as possible into a jar and refrigerated it. Then I reset the crock to 8hrs. </div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfm_fxjDekNu70OWrIUSW42Z3nieZpkwbu9fxntsPuEZ9sorIn6UZWgbHQDML4oRAB0e-kIG0L06gZYN8VPP5pfhk5gsTBNsr9k-07JJIpZEdoQMdSJVtPuhhyphenhyphenL9fM-tRKUOBZSkIu_X5/s640/blogger-image-2083433425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfm_fxjDekNu70OWrIUSW42Z3nieZpkwbu9fxntsPuEZ9sorIn6UZWgbHQDML4oRAB0e-kIG0L06gZYN8VPP5pfhk5gsTBNsr9k-07JJIpZEdoQMdSJVtPuhhyphenhyphenL9fM-tRKUOBZSkIu_X5/s640/blogger-image-2083433425.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6:45 this morning- the entire house smells of garlic and chicken, or HEAVEN. </div><div class="separator" style="clear: both;">I grabbed my new ceramic travel mug and added some chicken from the fridge, leftover rice from Saturday's dinner, broth from the crock and selected a few carrots and potatoes. There it was, gorgeous chicken and rice soup that took practically no effort and will feed myself and the man for at least three days. </div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-7228457612661983532011-06-12T20:27:00.001-07:002011-06-12T20:27:09.828-07:00Vegan Marco Polo salad.<br /><br /><center><a href='https://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5617540744051928386'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hdcwGUpnWXHQtNrFStestZdXJnS-obmEufK5FY_1S5BCe9vWehlSVebF4-WYyWIBOWvnKUI7u7O9wHEPpWDI5lqO-LWAHubM0rmgcUbdC5QLL30P-w6IKGV5WHkJNh-j0gQqe5TgUmRQ/s288/8.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />So easy it hurts! <br /><br />Quinoa cooked in veg broth. Mix with cooked soybeans, a jar of sun-dried tomatoes, a jar of marinated artichoke hearts, a jar of kalamata olives (chopped) and chopped romaine. Toss with sesame and balsamic. It's a little trip around the world. <br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-7976489697457407402011-03-04T12:52:00.001-08:002011-03-04T12:52:29.514-08:00The House Guests Couscous.<br /><br /><center><a href='https://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5580330492802201490'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHgiwCydhELGoLXKKX8GAZYlXr-v08zg4u9HVMXaTlDVECv7hYy1OfRcRrsEWRkGdmbLcgyWtbR9NwrqZpri8CYdtVMZ1vJj6K7I7_RNWVh4oJ2iyz9ifTEJRtndRlOBwOFDAxTrK00tQ/s288/7.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />As the family hippie vegetarian, I find that too often meal time can be, "Oo Andy we made a delicious beef stew for dinner" and "How's pizza sound for everybody?" Stomach groaning, it can start to send me into a slight panic. I love to eat and love cooking almost more. Lucky for me my sister-in-law has a gorgeous pantry. <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5580330522228350578'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8t1Mh_PcRehdfBAaLXs2sIBcNmFxYB_tsNM3pinS0AzmjkROLJNcchD6FLZqAJKV3r8QnsVIljeio5fKsXCEzhk3EBuvQ7nwc-w8q8K8FH2d4lzB10zxKDDnSnWAYsygxzRWWrrQwdSR/s288/8.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />As soon as I get into town I head straight to Trader Joes. On this occasion I picked up Tofurkey sun-dried tomato sausages. They are a consistently delicious alternative to meat. In the pantry here I found a box of Casbah Roasted Garlic couscous. Score!!! I chopped up and sautéed the 'sausage'. Served over the warm couscous it made for a dairy free vegetarian feast for three. <br /><br />Even better, the leftovers will go great with my Trader Joe's frozen falafel tomorrow. <br /><br /><br />- Posted from the ether<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-19453569519084063772011-02-06T14:03:00.001-08:002011-02-06T14:04:00.143-08:00Vegan Superbowl artichoke dip<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5570700650871204034'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKB2FAEddfQ5ahJ68mVqq61XiWLFpnwLVq4uuqKZYzWNVyCrWxyCVY12QhTu4kwWhKk99v_VTQFMwkFKwQLk1YobKiPEG90nMFcjKK_JYoN5OvEXjYAe8QmIJLVgaAvdsaX1aPTY594EC/s288/6.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Racking my brain for a non-dairy snack to bring to the Superbowl party today, I settled on an artichoke dip that will fool even the most hardcore fans. At the grocery store aka bedlam, I looked at the ingredients on a packet of ranch dip. MSG was practically at the top of the list. Oh heck no. But, the rest was just powdered onion and garlic. I can manage that. I had a can of artichoke hearts in the pantry and we were good to go. <br /><br />Ingredients:<br />1 pkg soft tofu<br />1 can artichoke hearts<br />1tbsp garlic powder<br />3 tsp onion powder<br />1/2 tsp salt<br />1/4 tsp cracked pepper<br />1 tbs olive oil<br />2 tbsp soy creamer<br />1 tbsp earthbound <br /><br />I first heated the artichokes with the earthbound on a medium flame. Then, in a processor, I mixed the tofu and spices. Add the oil and soy creamer (or feel free to substitute coconut creamer). Throw the artichokes in and pulse on low to mix lightly, keeping the artichokes a bit chunky. <br /><br />The heat from the artichokes will warm the tofu. You'll end up with a super creamy dip for pita chips, carrots, or hollow a round loaf and serve with the soft chunks of bread. <br /><br />Have a great Superbowl party!!<br /><br /><br />- Posted from the ether<br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-75342209663289747122011-01-31T14:36:00.001-08:002011-01-31T14:36:55.809-08:00Oh My Goddess Couscous<br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5568482541779152194'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO0gbYGE4GXigxe415QsM4BVnBSQrE0ZC7_67dq_gwG1eib0T4rjPdETwctnqknLJ9oChoEP_ew-FRyGw7RkMRRSPDpkaHLFd17vBWE-DySQWymvL13RY9BPEByZQa7URNe3cZJGFfJMJ/s288/5.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Brian and I threw this pearl couscous salad together for an infomercial tomorrow. Super easy and super delish. <br /><br />Ingredients:<br />1 pkg Pearl/Israeli couscous <br />1/2 cup chopped marinated artichoke hearts<br />1 marinated red pepper chopped<br />1 can garbanzo beans<br />1/2 cup sliced black olives<br />1/4 cup Trader Joes Goddess dressing<br />Splash of white balsamic vinegar<br />Salt and pepper to taste. <br /><br />In a pan melt a tbsp of butter or earthbound. Toast the dry couscous until lightly golden. Add water and boil until tender and water is absorbed. <br /><br />Toss all together and serve warm or cold. Enjoy!!<br /><br /><br />- Posted from Craftlandia <br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-54551962162579012742011-01-14T15:21:00.001-08:002011-01-14T15:21:26.423-08:00Vegan Orange Ginger Bok Choy<br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5562185707498498562'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinW0LmaF_4xOQdOHQpHi14UyHFglYClKC3bvAKcUvP3JKOO1dLXw1xdD8ykEXzCjwav-ODJtuxLha4J_OmijXQvb0W2p5F87NguQ3h9oah1msb7mY21u53hyD7gJXrT7w2qCRdksWkQy6u/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Today recipe is whipped up from a need to use some Bok choy I had in the fridge here on set. I thought I had teriyaki sauce but it was orange sauce, which has chicken broth in it. So I scrambled to find a new sauce. <br /><br />What I did have: <br /><br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5562185718862262194'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieddtmrTZ78_KKoUb5ier2lxo76i_RKZNNEtUVVG4AfimfCrq5llPIoK6EMIHNOpNBY0obNZt02vhxdJSnKroDncacpU1DA_4-EonVs2tsv1ucRJkhEU2V0f7gF2NpX1m7U9XZHp8wWsnn/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5562185729330639650'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J7Is4gN9APapY9TbGQpcyzl9WCh0NLixfE6wSO8KVzkAx6OIRAgJo31SeaTASUPHmxzGYL58-ka-A0rtzarxOA3VaxktP4OMHx9z5KGoDRvW56qqj9nyKc76DPzooKFM79d0vzHl7KFv/s288/2.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />1lb or so Bok choy, cut in quarters and rinse<br />2tbsp chopped garlic<br />2tbsp chopped fresh ginger<br />1/4 cup Olive oil<br />Juice of 1/2 orange and peel just the bright orange of the peel.<br />1 big squeeze of agave<br />1tbsp dried red chili pepper<br /><br />I read that, despite the usual rules of stir fry- super hot wok then add oil, when you want a pungent garlic flavor start with cold oil and add the garlic and ginger. Then bring the wok up to temp, or in my case, electric skillet. Once the garlic and ginger begin to brown add the bok choy. <br /><br />I fried it until the leaves were soft. Then I added the orange juice, zest, chili pepper, and a healthy squeeze of agave. Once the bok choy was tender enough to eat I scooped it into a bowl and let the wolves descend. I think the biggest sign that it was a hit was how fast it went, this from the crew that I was told eat mostly meat. <br /><br />- Posted from the crafty kitchen<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-30842969853475792632011-01-11T13:49:00.001-08:002011-01-11T13:49:28.830-08:00Fried Egg Bruchetta<br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5561048780472545378'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqUbGs9QzeM2lt4Xx_3HbDMZkJq3k6rFxYKoyxzd8JtDPxIfX_5qANhDu9BrIajUq8w_vsZpYXG0KMimV4IJjyLUfmeoV-X35Fsva5gEYDXkfeKcLj3uq01xVApDHEkX1rr-A_fbSmWAp/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />As a dairy-free mostly vegetarian, brunch can be a hard menu to pick from. A few weeks ago I finally found a breakfast joint in my 'hood that had a flavorful dish I could and would eat. The award goes to The Mustard Seed Cafe in Los Feliz for their Eggs Bruchetta. Now the only difference here is that mine has no toast, couldn't be bothered to put on boots to trudge across to the market. I have, however, made this with cornmeal pancakes with scrumptious results. <br /><br />For the bruchetta, two servings worth, I chopped three organic Roma tomatoes and two cloves of garlic. I mixed it with about 1/4 cup of basil chiffonade, I use scissors for convenience. <br />Add a few dashes of salt and mix. <br /><br />I like my eggs over-medium with just a touch of thick yolk to run out. Spoon the bruchetta over the eggs and season with a bit of fresh cracked pepper. <br /><br />- Posted from the ether<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-8223869597547127572011-01-07T13:47:00.001-08:002011-01-07T13:50:42.143-08:00Weeknight Veg Pizza- dairy freeLast night the roommate and I did our massive grocery trek for the week, Super King for veggies and Trader Joe for all the pantry goods. Passing the refrigerated balls of dough nestled under shelves of micro-ready meals, I dreamt of pizza, a rarely enjoyed food for a lactose intolerant. Whole wheat dough, soyrella and sun-dried tomato tofurkey sausage in hand, finally, I had a meal in mind when I left the TJ check stand. Usually I get home and unload a hodgepodge of mismatched condiments and vegetables, not this time! Victory over the grocery aisle space-out that has sucked hours of my life away.<br /><br />Ingredients:<br /><br /><br /><center><a href="http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5559563834394352978"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOyLPLuAZR2TGnlMm8P3lyEgiEi3O8aL807MtRJyq8Ik66Ks0Zc7Zy1CTGj7YoY-sqblTjBzKWpWf2sHDlWuaNl1g9ZbsQ1rQNWCsF3Gqe1fkgWnOJpFJ9VYk6yhT1-VzDoQMTPA_uI9b/s288/5.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br />Whole wheat dough<br />Four button mushrooms sliced<br />1/4 cup thin sliced zucchini<br />1 Italian sun-dried tomato Tofurkey sausage, sliced<br />1/4 cup sun- dried tomatoes julienned. I used kitchen shears<br />1 clove of garlic minced<br />1 cup marinara<br />1/4 cup shredded soyrella<br />4 leaves of basil shredded<br />4 pitted kalamata olives minced.<br /><br /><center><br /></center><br />This vegetarian dairy-free pizza was downright healthy. Start with whole wheat dough, remove from the plastic and place on cutting board dusted with cornmeal. Let the dough rest and reach room temp. After 20 minutes roll the dough out into a vaguely round shape. If yours looks like a circle then you are way ahead of me on technique. Take a fork and prick the dough a bit all over, I think this keeps it from bubbling up all over but I could be wrong.<br /><br />Place your battered and pricked pizza blob in the oven on a cookie sheet. Sometimes I drizzle with oil and salt but this time I didn't. Prebake the dough for approximately 8 min or until the dough looks firm but not golden yet.<br /><br /><br /><center><a href="http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5559563862953945202"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtxNaj1WbgAbIg8HDEmVRYfPDe8EwiTxvnlS7PIyMyi4LmEOuP4Q6iIs_oKvW1MijY-TzWmL628lBV6YIkmNeTdO_-KVARiLdZ2FFATOyOkEQHPE7CJLPoFDbSqvZS8dz43x9zvBxsCw2/s288/2.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br /><br />Now you are ready to dress it up with all the fixins. Paint a layer of marinara and place your toppings in an even layer. Then drizzle a touch more marinara over to help cook the zucchini and mushrooms. Careful with the sauce, a swimming pool of it can make for a soggy crust that flops your toppings off when you try to eat it. <div><br /></div><div><div style="text-align: center;"><a href="http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5559563847087986450"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOr6M99GSkYo5hri9phHe4YEH5mBPQegditLQ05uvn4i1ii211qLagmy6rcCsTXejkaPQzvXQ3CvT5a3ywFZ0Ws0yoMTQVF7_eirIRqTCoPGbx-QzHEIXJRjMnIa81H9MZlsi5E6-t76a/s288/1.jpg" border="0" width="281" height="210" style="margin-top: 5px; margin-right: 5px; margin-bottom: 5px; margin-left: 5px; " /></a></div><br />I then grated a dusting of soyrella, sprinkled the basil, and another layer of soyrella.<br />Word of caution, I only use the soyrella as a web to secure my toppings. It won't taste like mozzarella and can really affect the taste of your pie if overused.<br /><br /><br /><center><a href="http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5559563882519451746"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMfZDhNToKzOZov7NBLuZm3pPbHV2iFWs2UVDLrMrGOBKxUtLJdV9k4XwikP1WczcnB0qlIuhy4jFMSzRwNhB0yJTI0GSZz-5faZTGVZaXiYLGXGWpQOpdqzHCLqf0ZwBF54tABKkEvbM/s288/6.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br />Bake in the oven until the crust is golden and your 'rella is melted.<br />Let cool a touch, then slice and chow down.<br /><br /><center><a href="http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5559563955608092450"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Nk7ST0nQ96R9bvPsSnmGIahIQhxF0wRtgiTUiChdQpYaYqCrCUquT_pVoHPm8Uqxi6qNYge96kG0ftUie4_90oZE4kRZxKg8w311gOQcmtL7LUFQ7Kx7RSff7a3VKdY4JVmyVBVdwXf0/s288/3.jpg" border="0" width="281" height="210" style="margin:5px" /></a></center><br /><br /><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-44454307001074356152010-12-18T16:34:00.001-08:002010-12-18T16:34:29.875-08:00Quinoa with tomatoes, feta and tofurkey sausage<br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5552185240702273538'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYOGFfzsvnNamPOdbgVyuXpk5ukvAEMWfxEyHVnVNcf-2-qaF5xosJh0zVcZ_WHiDAKngriY36DqBwrW67iP7yhdziPC4iu2700ARSq0Hp4MJ9Y8lUBzZUMEqC9oPsecFvQrdgx22MqqV/s288/1.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />I finally got my act together at work enough to take some pictures of a quinoa I've made for the crew on a Food Network show. Most of the crew hadn't had quinoa before and after a few days of different quinoa concoctions they are really getting to love it. Today's is a warm quinoa with some sun-dried tomato Tofurkey sausage I found in the fridge. Instead of my usual vinaigrette I went with a splash of marinara. <br /><br /><br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5552185249194626834'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3daeAF4gPIaq2mVCqmrBn9Lx0cJNC5-Heby6qk1xVqEFUqHBIGov94f03No5mRgBRRaGTp6nYrlUzX4S8eq6qItQ6S4bntOYVeMh1CknZ_v2o3PztL4-69bhKc8kSsBO6-5gFZL71oEr2/s288/2.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5552185257442281202'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99SnURIJvVHD2ZrZxr_7g5O5H7dA4KqXLlHsLcltadoVwDNNmLCS3WXzmgpON2KvBtuFqqsAeMr8nVv2DMMYrkFA408UTamMWlZOCrqmbd2vRP5PNm8p0HNVfKff5yla2CqKA2QUx7rev/s288/3.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Ingredients<br /><br />1 package of quinoa cooked <br />1 package of grape tomatoes halved. <br />3 tofurkey sun-dried tomato sausages chopped<br />1 white onion chopped <br />3/4 cup marinara<br /><br />Sauté the onion in olive oil. Add Italian seasoning. Then throw in the sausage. Cook until sausage is hot. Add cooked quinoa, tomatoes and sauce. Once it's all mixed and hot, salt and pepper to taste. <br /><br />If I had basil it would have been a good addition. <br /><br />So far they are enjoying this one. <br />Till the next time, I'm keepin it crafty on set. <br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-72172151018793271752010-11-23T20:30:00.001-08:002010-11-23T20:30:02.238-08:00Vegan Miso with Brown Rice and Spinach<br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5542968825203605362'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmQEGq6IAlbX7nZOnFJhyoNstfWZ04_SNe6ReP5f985L1cAz5gZmNYMou1aj8JLzf2G1gF47NzN1XrZhtx5uzxlY8GCcS5zmd-EwdghBHCD9tTp62Ib2Ewak_k-lxiDmBJBiHcO5x_hr0/s288/1.jpg' border='0' width='450' height='336' style='margin:5px'></a></center><br />Tonight's winter supper offering is simple and yet not. Rich miso broth and lots of nutritious spinach with tummy filling tofu served over brown rice. <br /><br />I used a brown rice miso paste, roughly 2 tb paste for 2 cup of water, with about two tablespoons of finely choped onion. Simmer and use a whisk to break up miso into water. Add frozen or fresh spinach and half a sheet of nori (the paper for sushi) and continue to simmer. Add a dash of soy and chili garlic paste depending on your salt and heat preference. Then finally toss in a cup of small cubes of tofu, I used firm tofu but the roommate uses medium. Cook until tofu is hot and spoon over brown rice. <br /><br />Feel free to sub the rice with noodles and add zucchini or broccoli. <br /><br />I think this will be my new winter staple. It only took about 10min total!<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-18421735161767702622010-11-22T20:58:00.000-08:002010-11-22T20:59:25.041-08:00Alphabeet Movie Night- Tampopo<div>Tampopo is quite possibly one of my favorite movies of all time. Action, belly laughs and food, is anything better? Frankly, I love just about any movie about eating or cooking. I was super bummed to find that it is no longer available on Netflix and is extremely hard to find on DVD. It is now on my radar. </div><div><br /></div><div>For the first of our movie night series I offer you <a href="http://www.imdb.com/title/tt0092048/">Tampopo</a> by <a href="http://www.imdb.com/name/nm0411631/">Juzo Itami</a>. </div><div><br /></div><div><br /></div><iframe width="480" height="295" src="http://www.youtube.com/embed/kbp5xm8R2VQ?fs=1" frameborder="0"></iframe><div><br /></div><div>The first part of film on Youtube is <a href="http://www.youtube.com/watch?v=DZHI25fTJrs">here</a>.<br /><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-28390709353526118132010-11-22T16:17:00.001-08:002010-11-22T16:19:11.402-08:00Late night vegan pizza<br /><br /><br /><br /><center><a href='http://picasaweb.google.com/andy.harrell/AlphabeetSoup02?authkey=Gv1sRgCO7LjMrw8IT8qAE#5542532664747346738'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6DeYb24RoMQ56eZ3LH2xyA3o0_JdrmnVECFFTtMVmfuvunFaE3ZGJX6dcWWZANt0aSfVJ01bgoWeR5GRb-LFVi05sIU0-fKCDmXOHFPedRcgPvv3M7jAg6dy0YU5pZHKZVV7EtPQi2my/s288/1.jpg' border='0' width='400' height='299' style='margin:5px'></a></center><br /><br />So last night the roommate and I were too exhausted and broke to go out for dinner. The fridge was a barren ice chamber, aside from a few cans of Pilsbury thin crust pizza dough I had leftover from a show I just wrapped up and an open jar of marinara. Usually I am a 'from-scratch' kind of gal but sometimes ya got to make do. So we chopped up some sun-dried tomatoes and black olives hiding in the pantry, sliced up a white onion and a few cloves of garlic. The fridge even had a few handfuls of baby spinach and capers hiding. A dash of salt and pepper and 10 minutes later had us chowin down on vegalicious pizza, only problem was that I didn't make more. Tonight I won't make that mistake. <br /><br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-77439461131549060002010-11-22T15:57:00.001-08:002010-11-22T15:57:29.530-08:00Woo hoo. New iPhone and blogpress appI know we all think that new technology will change everything. Let's see if having all this future box in my pocket will make me more productive. Here we go....<br /><br /><br />- Posted from the ether<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-80220952781745404242010-08-12T14:22:00.000-07:002010-08-12T14:23:20.169-07:00Vegan tofu lettuce wraps<object style="background-image: url(http://i4.ytimg.com/vi/39ccO9y0Zeo/hqdefault.jpg);" height="344" width="425"><param name="movie" value="http://www.youtube.com/v/39ccO9y0Zeo?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/39ccO9y0Zeo?fs=1&hl=en_US" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash" height="344" width="425"></embed></object><br /><br /><br />Finally the newest installment. It's been a few months and I've need to get back into the swing of things. The roommate loves her lettuce wraps made with turkey so I decided to veganize.<br /><br /><b>Ingredients<br /><br /></b>one block of tofu cubed<br />one head of lettuce- rinsed and dried<br />3 green onions chopped<br />one white onion chopped<br />2 cloves garlic<br />3 celery stalks chopped<br />sesame oil<br />vegetable oil- about a tablespoon.<br />big squeeze hoisin sauce- vegetarian<br />-optional- add shredded carrots and shredded broccoli slaw<br /><br />Marinade<br />2 cloves garlic minced<br />1 tsp grated ginger<br />1 tbsp sesame oil<br />1 tbsp lime juice<br />1 tsp garlic chili paste<br />1/4 cup soy sauce<br />1 tbsp vegetarian fish sauce<br />1 tsp ponzu sauce<br /><br /><b><br /><b></b></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5168323925364732985.post-12859719339375178702010-07-12T11:43:00.000-07:002010-07-12T12:41:58.731-07:00Now that's a dang sandwich! Vegan Super Club<div style="text-align: center;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt11.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt11.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">So, I am on the constant search for the perfect vegan or vegetarian sandwich that is delicious and not a <i>sadwich (</i>just cucumbers and sprouts). This sucker here is one of my go-to's for a deli style sammie. Seriously, how can you go wrong with avocado and ripe roma tomatoes that are so perfectly tender that they are downright sweet? </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">One of the cornerstones of this stack of goodness, is tempeh bacon. If you don't know what it is, it is a strip of smoky flavored soy protein that can be found either at a health food store or occasionally on the vegetarian meat shelf in the produce section. I need to try making it from scratch so that you readers who can't find it can make it for yourselves. </div><div><br /></div><div>*side note* a great thing about this sandwich is that you can pre-fry up the tofu and slice the tomatoes so that it assembles quickly for a last minute lunch.</div><div><br /></div><div><br /></div><div style="text-align: center;">Let's get down to making this!</div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt1.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt1.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">INGREDIENTS</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 half of a ripe California avocado</div><div style="text-align: center;">1 ripe tomato, sliced</div><div style="text-align: center;">2 slices of sprouted wheat toast or your preferred wheat bread</div><div style="text-align: center;">2 slices of tofu cut into 1/4" slices</div><div style="text-align: center;">a bit of dark red romaine lettuce</div><div style="text-align: center;">a smidge of vegenaise or mayo if you prefer</div><div style="text-align: center;">2 slices of <a href="http://www.lightlife.com/product_detail.jsp?p=tempeh_smokystrips">tempeh bacon</a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">In a small frying pan with a few tablespoons of oil fry up the slices of tofu until they are light golden brown. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">*Quick Tip (learned from my roommate)-- When frying tofu she drains the tofu fully and places it on a dish towel. She then wraps the tofu fully in the towel and presses to remove the water. If the tofu is firm enough I give it a good squeeze in the towel. You can feel the towel get wet from all that excess water. The tofu fries up better when it's a bit dryer.*</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ok. back to the sandwich artistry. Heat up the strips of tempeh bacon in a small frying pan until they start to brown and smell nutty. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt3.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt3.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Toast the sprouted wheat slices. This helps with super nutty slightly dry breads, take it from a kid who was forced to eat bread that you sand a table with. Spread a bit of mayo on your toasted bread and lay down a bed of lettuce, then the tofu and finally the warm 'bacon.' On the other half: slices of tomato and avocado.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt8.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt8.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt7.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt7.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Smush together. (Smush- a technical term)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">There you have it. A filling and flavorful vegetarian sandwich that is packed with protein, vitamin C, anti-oxidants and fiber. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=blt9.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/blt9.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: justify;"><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5168323925364732985.post-43422270992147548602010-06-24T01:00:00.000-07:002010-06-24T01:15:12.421-07:00Fried Okra- quick and dirty.<div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gF3qCV7SUj7rmtnxFFn3bkZYNQzkwu-5owITIo6qjmxGorxhzY2pHm68W7lA5WE4z-2zS-Kxqow9YYLC8vm38kwsuDdXwIDdx5HIIuEZTdRbch1ZyG-nmX9v8yhUAhp8zXXLZq9wr0Uu/s320/36229_1448185799169_1068921839_1324793_4123329_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5486247895379934834" /><div style="text-align: center;"><br /></div>It's been quite some time since my last post but things have been a tad crazy lately in the work dept. This month I am working craft services for a reality show (featuring models...ahem you know the one) and that means lots of cooking but no time for taking pics and writing posts. But I promise I'll try. <div style="text-align: center;"><br /></div><div>*for those who don't know, craft services is the snacks that are provided to the crews working on the set of a TV show or movie. </div><div><br /></div><div>So, here I sit at 1 a.m. with an 8 a.m. call time for tomorrow- I bring to you...FRIED OKRA crafty style. YES!!!</div><div><br /></div><div style="text-align: center;">INGREDIENTS</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 bag frozen cut okra</div><div style="text-align: center;">3 eggs</div><div style="text-align: center;">a splash of half and half or milk or soy creamer (1 cup?)</div><div style="text-align: center;">1 bag of cajun fish fry (it's basically corn meal and spices)</div><div style="text-align: center;">Rooster Sauce a.k.a Louisiana Hot Sauce</div><div style="text-align: center;">vegetable oil for frying</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Heat up the oil in your pan until super hot. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In one bowl mix the eggs and milk so that it has the same consistency of french toast goop. In the other bowl pour the fry meal. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In small batches, with one hand add the frozen okra to the egg mixture so that they are all covered and gingerly place in the corn meal. With the other hand, toss the corn meal onto the okra so that it is all covered and transfer to the oil. </div><div style="text-align: center;"><br /></div><div style="text-align: left;">Fry until they are golden brown and dry over paper towels. Serve with the Rooster Sauce as a condiment and get ready for some hugs and possibly kisses from all your southern pals.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinc0o6EMQUksANPZWe7DJAa-SbLSkj718BLTeT65_-udG6gKCpY5RsajoxIS4gjqvab_26Uuw-vXFr4V5839PzfiY78FhIc-VGc6V79PM-ht-cS_xKuEj-iSzWn0Jsafw3YSM02-XOR45q/s320/30475_1448193119352_1068921839_1324794_281379_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5486250634374830914" /></div><div style="text-align: center;"><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-59549565748466142252010-05-04T19:06:00.000-07:002010-05-04T19:36:06.604-07:00Vegan Spinach Pockets<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'Lucida Grande', serif;color:#666666;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;font-size:-webkit-xxx-large;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:-webkit-xxx-large;"><a href="http://picasaweb.google.com/lh/photo/tEYFe9CI9PrFtilJhjii-A?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySH1cockrJ2giaKK-DY9bl30fovMMhPgP8GzJKCG2-SXUjDntRufwLxA0uwIYVxHdcgd59jvWK5q18XP2W4fu1nDPlFRLVMRMtM7khpBuUvA-3i2Fyv6lXR0NWlDCRWtHz3g0kEp_b29F/s400/IMG_7802.JPG" /></a></span></div><br /><br />I'll tell ya right now. I love <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Spanakopita</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">deelish</span> little pockets of bright green spinach and salty feta. Sadly, these days I can't eat cheese so I don't get to dig in. This morning after scrubbing the kitchen floors like a scullery maid I decided to reward myself with fresh vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_2">spanakopitas</span>. But how? I figured that if tofu can replace ricotta why not feta?<br /><br /><div style="text-align: center;"><b>INGREDIENTS</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 package of filo pastry defrosted</div><div style="text-align: center;">1 large bunch of fresh spinach cleaned and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">de</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">stemed</span>. </div><div style="text-align: center;">1 small white onion chopped (I didn't chop it fine and regret that a bit)</div><div style="text-align: center;">1/2 a block of firm tofu crumbled up</div><div style="text-align: center;">3 cloves of garlic sliced </div><div style="text-align: center;">(I read recently that chopping garlic finely makes it more pungent. Interesting)</div><div style="text-align: center;">1 TB herbs <span class="blsp-spelling-error" id="SPELLING_ERROR_5">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">provence</span>.</div><div style="text-align: center;">2 TB nutritional yeast</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Start with your onion. Saute that little feller in some olive oil and salt until translucent. Add the crumbled tofu, herbs <span class="blsp-spelling-error" id="SPELLING_ERROR_7">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">provence</span> and pepper. Once your tofu is starting to get a little bit of a golden crust add the spinach and garlic.</div><br /><div style="text-align: center;"><a href="http://picasaweb.google.com/lh/photo/HmAxlw8jiq1pLZKayWiOxQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA2l3_1eyJsSecR-3k80oFx8Z-m5s68FPh8QR9zdoMsDd5LjJMafdY5XwfzAb6rrsvDTu6_P8bVJ4NwJdmYWIfnVaFvZthbfLb9xKJDmnWXceMPPk3-1On5DqQWJ_hUGdm_1VfSlut7Y7/s400/IMG_7788.JPG" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook the spinach down until dark green and tender</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/EFCBnUngvBbG0sg6N1Xu5g?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEykSpAyG4ANwXxxvBaAPsrIFy8tB3rK2qhBnnPyosnbhMqkeOVQuEmb-UToF6TcpbDjGDDTOTaSVZdH5kHgsQHp9lpp0PxbiVKvNn2Z9Cq8uPza2iHw4_sp9aEkR5nLS29jQHu-LzDrL6/s400/IMG_7789.JPG" /></a></span></div><br /><div style="text-align: center;">Add the nutritional yeast to give a bit of that cheesy flavor.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/ThWVMfeavucSobohRpOY7w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiho2crPJ4nIth1e3YBmfGzuWG8f4h2U8T2J884bmmIyWcAoQGylWp3fWxBB4tnnE7Tri8zeY00F5qmK7YIdkXyb1Y8ke8K_GjgMzUR8j8AZPRXk-XpqAphkCQ01wtdCFSYbdJJYucPxb39/s400/IMG_7791.JPG" /></a></span></div><br />Next comes the filo pastry. Start with 1 sheet. Delicately brush olive oil over the sheet. Tip: I might add a sprinkling of salt or yeast next time to mimic butter flavor. I didn't have a pastry brush but luckily had an old feathering paint brush that looked like it had never been used. Boy I really need to get to Home Goods and buy one already, along with a dang rolling pin. <div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/K_B16ZRUefOjC-Lvmoex7w?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEkl_RT2Cb8bSQY03MJ4cegca7kJsxukOTw16SP8L6VmD81iI1KMGd0pnIvKY9pzCdOKzQFko3gtfzfD_xPYVJPG42E9qj2PvcC43RcI65USV2t8t3TN9LaaUPbNuYjUIZgG1qOW4BnTA/s400/IMG_7792.JPG" /></a></span></div><div><br /></div><div style="text-align: center;">Back to the pastry. Continue lightly brushing with oil until you have 4 layers. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/FjZdr1OPjApuB6uFrDDFiQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq6qZL-ydDhnxrHLgXM4tzUmLpW1LgHtPqEhuIyQZNyey7DVyNc-7imuHNJULnl6PmckBedf8i0ZoNdFY6AdZPBSqzWtl9VBX34aMQlPrP2ZaOByxsl25kIEjtn1sqCtp8THPsM6xWsw1/s400/IMG_7793.JPG" /></a></span></div><div><br /></div><div style="text-align: center;">Then cut the sheet into 4 strips. Place a spoonful of filling at one end.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/7iGKkYJBC3X5ygny4rnoPQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7E8W77YMgf43H9ECVZt3sDetA3B1Ffjq8rjTL6pGfyLYeWAjvthIh671p0wqw9UzoM2MT_OnK4_WV3kbPXQWdCnXiV_bMD-sFe_HOcyTSfbcdzQUrLWTZasqGJEI43ZvLvnpqb9kueKsW/s400/IMG_7795.JPG" /></a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Then fold over the corner like you are going to fold up a flag. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/jpsoQW3LQ5g2viAZU532nA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDbm_iTuSR9H2frLZiJpt8VhZ-mTR5rjI0WQM_Ls_gWmCungnnoG0OguKxKrpnDTBGXV8JS_ZWSb-LJPhoGx1_WVCA0LnXZMHkweKcLjjtdOcmPNPIQoU1ZZEOheQLDzkGEpvPdQBcH5a/s400/IMG_7796.JPG" /></a></span></div><br /><div style="text-align: center;">Continue folding the corner up and over and place on sheet with the flap down.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/ALiWpMNlX_RkJMcqsvJM7Q?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBP-Q_qAmcnBcDN3QFEo9nUyWBh7hyMyHRvlhjzDXmlkv4yMi3AnIrMNteVB0A9qmPGmWm2-rDXvwZjf_fzWlQPV_JKYIkb_xLo8IhCHH0nj7WmeSjRURCvHQEdDa83TUTV7-CwubltxiP/s400/IMG_7797.JPG" /></a></span></div><br /><br /><br />Continue with the rest of your filling and filo. Brush the pockets with a bit of oil and bake in a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">pre</span>-heated oven at 350 for 15 minutes or until golden brown.<br /><br /><div style="text-align: center;"><a href="http://picasaweb.google.com/lh/photo/DqfhgOoNTEFFAY9L7X-vTQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhkolTu9oFBanIRx74M6cJTXVAnWE6g6YcbFwtoT9yEANkXE4Y87lmxaQOzL3byNMzYTXaIg7uo5iIyq1t7BYNfFYK6FKlZ9QflQVwCAjh3Hi0vhhI1yrfOolrxgFiry9Fn6SI6FTxBZV/s400/IMG_7798.JPG" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/OcErNmINwoaGMEtNiDePDQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcODjMVqtXbkCEOuTojo1cog5CfgkuKm_UZmlYCU701ILDfc_BPUmjNZH7riV4avP5z036W3la7dwGj1FfS4kuX7Q87TH6g99fuKIiK99gFpMG_G1a1HauenyQYUCz5mYh6KZ2Sz2CenIT/s400/IMG_7801.JPG" /></a></span></div><br /><br />Oh and careful not to eat it right out of the oven as much as you may want to. It will burn the living daylights out of the roof of your mouth.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-64389168637888628652010-05-04T18:39:00.000-07:002010-05-04T19:00:16.815-07:00Yellow Squash Soyriso Tacos.<div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/UbZzY8AaqVljyMLUsAleJD_TcW3Ux0bFnUQqZFsL-GM?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeln61dEpJgBXnQVaiOjgpu3TMkk8_LuASnffMB6hMtM8h31kB0RXRNGO_shY92MPNFJIm4Ih04AwLy6hMOcXgLAT1gfw_ppNPef0F1XhvcqIqXvGPkAs394-bicIfGbsbUQsGyvA-56d/s400/IMG_7787.JPG" /></a></span></div><div><br /></div>These tacos are a quick and easy way to satisfy your taco craving. I was inspired by Hugo's Tacos' zucchini tacos here in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Atwater</span> Village. The yellow zucchini was a surprise find at my local Armenian market. While I was at the store an older gentleman with a thick accent asked me why I was shopping at an Armenian market. We talked about how cheap the vegetables are and all the great oils and such. Then he starts to tell me about how good the meat at Super King is and I stop him to say that I really don't eat meat. He chuckled and then gestured, "Yes I can see." Um did he just call me skinny? Well, that's how I am going to take it. <div><br /></div><div><div style="text-align: center;">So, you fellow non-meat eating no dairy doing <span class="blsp-spelling-error" id="SPELLING_ERROR_1">foks</span> I give you...Taco Night!!</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:-webkit-xxx-large;"><a href="http://picasaweb.google.com/lh/photo/PIjYzwSuS0VmLscA48nz0j_TcW3Ux0bFnUQqZFsL-GM?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEy1uq-uEyfAZboHrAwiAxpeIJvfAG9xzI9s1g1TD5UundKKelpc6e-z0UUua6GalAcN2haraadnalSZ9DekPXh8JAqxIWRY0HDdmnyktLmGvrAXO1tpbQlfe2EGT_-0j7D8KoO7_1R0NJ/s400/IMG_7778.JPG" /></a></span></div><div><div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><b>Ingredients</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">1 small onion chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">1 yellow or green zucchini</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">6 or so inches of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">soyriso</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">smidge</span> of favorite taco seasoning</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">corn tortillas</span></div><div style="text-align: center;">Add-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ons</span>:</div><div style="text-align: center;">2 chopped fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_5">roma</span> tomatoes</div><div style="text-align: center;">Avocado if you have it.</div><div style="text-align: center;">cilantro</div><div style="text-align: center;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">chipotle</span> hot sauce</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Saute the onions and yellow zucchini until onions are translucent. Add a bit of taco seasoning but not too much because the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">soyriso</span> will add a ton of heat. </div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu1XLb_NddTTBPf47iSBrR6A7WM_y2VZ0uRm9YRuGUmOPKtznEX6WpHS4iVIXb_DhwEuKIJBNs02giHUolTACc67LD9gInvj5e35bMexCNXJ5aLlUp3iLiJgdImJPGpyyNmHD1rLLMMh0/s400/IMG_7783.JPG" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then add the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">soyriso</span> and cook until hot and the flavors all blend together.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat your tortillas up over a burner on your stove, using tongs of course. If you have an electric stove, wrap the tortillas up in tinfoil and heat up in the oven for a few minutes. I like my tortillas a bit <span class="blsp-spelling-error" id="SPELLING_ERROR_9">burnt</span>. My family has been cooking tortillas like this since I was a kid. I can only imagine what people would say these days about at 10 year old standing above an open flame flipping hot tortillas for an after school snack.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once your tortillas are hot fill them up and top with your favorite goodies. I had a few tomatoes to kill and I saved half of the onion to use raw as a topping. Instead of sour cream I used a <span class="blsp-spelling-error" id="SPELLING_ERROR_10">dollop</span> of 2% <span class="blsp-spelling-error" id="SPELLING_ERROR_11">greek</span> yogurt to cool the heat from the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">soyriso</span>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">There ya have it. This recipe made a big meal for one gal. It probably would make enough for two if you had a nice side salad or some fresh ears of corn to nibble on. Sigh....I love summer.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/-FlGMErs0KVzmvI3gL_VtT_TcW3Ux0bFnUQqZFsL-GM?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCb-T_DBbXh5dIIDkykrFyGEh6-nD-vlDVf6F0BTr1ZkpKybXLYE5CVesG5FupIUj0wvsl1hYluO-sYOe6Fj3Srsk0DshMWWs0AjNLsm_G3Z6ccyHvGn1iy8tuVC4PU2OztBCXtiWwZnE1/s400/IMG_7786.JPG" /></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'Lucida Grande', serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre; font-size:-webkit-xxx-large;"><br /></span></span></div><div style="text-align: center;"><br /></div></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-52103544280016201452010-04-30T13:39:00.001-07:002010-04-30T13:55:07.171-07:00Recycling RantWho of y'all wash your ziplock bags and reuse them? <div><br /></div><div>If you don't it's a dang shame. Just think of the money you save! It takes just a couple of seconds to wash them along with your dishes. Our household hasn't purchased a new box in months. MONTHS!! </div><div><br /></div><div>If you need a way to dry them one suggestion is the peg dish rack from IKEA, occasionally we hang them from our knife block, a clean plunger or even a wine bottle.</div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/g2ARiGkrLlx09shmbLotAg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkm6Zi7TSg6NMQ3OPqcMewNSKZQ2Hg2OfHuM82_ztf4f-YZSatSAiSEpgsrv7HTGWF0LWrGJZ0U1WHVbVop6C4OB7nnkl9q7oUye9TMp3ruM-WH7Px0W7ysEikzRXr63GGjnr7YsQY4-G/s288/IMG_7762.JPG" /></a><span class="Apple-style-span" style=" ;font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/As9lnu2Fcc4LpJnhD25Ktg?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0-80EgbjcsidTEESwuzo6brZaP4uuc3vLr7D81Wizqgssv-JOoOtIzRS2hnHKvG9l1NRvkgIjWU7wMIjq1LH2yplLm7oJ7O2VK-WXRhZzLQVwCtRUp8ND4LJe0mde1xn28jwpxSikLHk/s288/IMG_7763.JPG" /></a></span></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:11px;"><span class="Apple-style-span" style=" ;font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/As9lnu2Fcc4LpJnhD25Ktg?feat=embedwebsite"></a><span class="Apple-style-span" style=" ;font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/q44Pz-RHv3vX_lFhMQGM8A?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaG6W1b-S3xpeJuEjRNKHn3neOm-jGWUt06K-Yr48gfpxJ5GHB6uZ5UVatyZR8RR5A3bMPpmWY9roFxJfHYQSoE35XcQ-uvr_-Uu64iLMQQLSoCD6x26jlzutQP8en2xK9CHG2yBEO5c3/s288/IMG_7764.JPG" /></a><span class="Apple-style-span" style=" ;font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/tIjGCofIyDTevlOkVFEFFA?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdlb-M0MUbQPJVsiP9y2qV1IyDFlBU8VtjmwQ01qUebSlRUogSOT_zrcuJezg5GplY7mutv5j44r6GWVCQ59HhYZj_2ZmD6sDElTdhaU8X8s-PZiTjLE4G_mjM5l6Lf76atzspF6aPOSTE/s288/IMG_7765.JPG" /></a></span></span></span></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande', serif;font-size:11px;"></span></div><div><br /></div><div>You get the picture. Re-using something is so much better than recycling. Recycling should be what you do once you can't possibly use it anymore. Another thing we reuse here is plastic hummus and yogurt containers. The hummus containers are the best as they are clear. Need to store half an onion? Hummus has it! I also use a dry erase marker to mark the date I stored that onion to save any olfactory surprises. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5168323925364732985.post-40498215174681407932010-04-30T12:49:00.000-07:002010-04-30T13:11:59.445-07:00Hangover Tofu ScrambleIt's 11 am and the roommate and I wake up from a night of singing and dancing till the wee hours. We stumble to the kitchen to take a look in the fridge and survey the scraps left from the week's dinners, a block of tofu, soy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">chorizo</span>, a lone onion and a few tubs of salsa from a take out joint that I couldn't get rid of. <div><br /></div><div>So here it is, the quick and delicious scramble that my fridge offered up. </div><div><span class="Apple-style-span" style="font-family:'Lucida Grande', serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;font-size:-webkit-xxx-large;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/-4OC-xiTMV9S0jaF7hS3KQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0ZGj_YT75AYcRVKbrka2c8CgUVFNoh2KqrTBlFAgdfo9fzONy8ago4iW2SkKRDSeCmOUeRE5OZOgDumrlnewiDwGHsN43ti4f2snXjLja4wAN82Z8qEMosBR51yHjkkH3SufHOpyubSr/s400/IMG_7710.JPG" /></a></span></span></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTj4rDl455iIqyx-_wVs0b3uwH1jEtvpkNMKAmX0LuZouSg7j4yAgsIlLt8f4Dvu2YsLAWj-tFWQFngf-VOdW0_fQQkLi6fBM5TXphA3-Pqt0m4Z1zYDzWgUM57kCX_yFWRtrbp2VUgb0U/s400/IMG_7712.JPG" /></div><div>Start with your block of tofu. With clean hands squish the block into a mash. </div><div><br /></div><div>Saute with your chopped onion in a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">smidge</span> of olive oil.</div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/SNKyYU2JzKZ-NQWtVJsV1A?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Nl-TYXytxW-B1HgYYuCLpQHgWhqodCOfD79XZwyZV6yp7NTxskaDvEiIYsm4m1eqG3b3w6L9NY8j2ThNHTn1m8oL1ySRV8KSt0jiHQhyVZfdkwpzV99vZ_QODllp4K6NimWunebD3kdh/s400/IMG_7708.JPG" /></a></span></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande', serif;color:#666666;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre;font-size:medium;"><br /></span></span></div><div>Once the onions are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">translucent</span> add your salsa tubs. I had about 4 or 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pico</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">gallo</span> and roasted tomato salsas.</div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/zTQh6M-B6E1FkKScHhs6zw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNkgE4OFbs-0PkLl1p1-sPEYUJeXxqQ07MWXBo3pmeQEr2xGme78Ica2y3IRNKh9IbPE0VnwgTMNToIUygu9Xjnn6cB1QCaYxCPQp5nNHMOzLkBzIScK3m8XDLxA7Hfsozt8J0vqfDnE_/s400/IMG_7713.JPG" /></a></span></div><div><br /></div><div>Add a bit of avocado if you have it. Steaming hot and full of flavor, it only takes a few minutes to whip up. Tucking into our bowls of scramble, the roommate and I recovered from the fun of the night watching a bit of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Battlestar</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Galactica</span>. </div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:11px;"><a href="http://picasaweb.google.com/lh/photo/HiXVIJDLM2C3GB-49iqXWw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XxhBrxvQsvm6Y0pV-qpQWvDnItEb0tA0tAcKCXrVArlowGpcGm2q3d3dhGypX2LK50Q6ISXgAzBL1BbUCGAnkCv_HmIBMdPcMkeCR6QbUN55h5zWPyn6zziDbrHmbnSxlxrxA0Ym4abi/s400/IMG_7718.JPG" /></a></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5168323925364732985.post-76203534075077680742010-03-30T13:55:00.001-07:002010-03-30T17:17:55.182-07:00Must See Show- Jamie Oliver's Food RevolutionI just finished watching the premiere episode of ABC's Jamie Oliver's Food Revolution and I must say that I nearly cried with Jamie when he gets frustrated with the local response. While I realize that Jamie is not the only one fighting to get America eating healthy <span style="font-weight: bold;">real </span>food, I wonder where the other Food Network chefs are on this issue. I sincerely hope that this show raises awareness amongst American families and upsets them to see what their children eat.<br /><br />When he piles high all of the greasy brown food that a family he is helping eats in one week in an enormous mountain of processed fat it is truly upsetting. But you can't entirely fault the mother, who is moved to tears. Yes, she should know that deep frying donuts is unhealthy. But I can't help but think that if we went back to teaching real home ec people would know how to cook and what is in their food. Our education system is so focused on college acceptance and not real world skills like balancing your finances, sewing and planning your meals. As an unemployed university graduate, I can tell you right now that learning all of those are infinitely more useful than any Italian Film History or 19th Century Whaling Narrative classes.<br /><br />I hope that you enjoy the show as much as I do and spread the word about changing what our kids are fed at school and at home.<br /><br /><br /><object width="512" height="296"><param name="movie" value="http://www.hulu.com/embed/JChbMxU2N0JitcJZOHQZOA"><param name="allowFullScreen" value="true"><embed src="http://www.hulu.com/embed/JChbMxU2N0JitcJZOHQZOA" type="application/x-shockwave-flash" allowfullscreen="true" width="512" height="296"></embed></object>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-28350308936027240692010-03-25T11:22:00.000-07:002010-03-25T15:58:38.719-07:00Searching for Local Food<div style="text-align: left;"><div style="text-align: center;"><span style="font-family:lucida grande;"><span style="font-size:180%;">Local Food</span></span><br /></div><br /><div style="text-align: center;"><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/alphabeet/beetweek/?action=view&current=andyspics042-1.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/alphabeet/beetweek/andyspics042-1.jpg" alt="Photobucket" border="0" /></a><br /></div></div><div style="text-align: justify;"><span style="font-family:lucida grande;">it's something I talk about constantly. After gabbing the heads off of my friends, family and coworkers about finding sustainable and ethical meats and veggies, I've had many requests for a post on finding stores and restaurants that don't make the little hippie sitting on your shoulder shudder. </span> <span style="font-family:lucida grande;">That's right. Finally yo</span><span style="font-family:lucida grande;">u can roast a chicken or make bacon wrapped dates you can confidently serve your family while still keeping your commitment to living a better and greener life.<br /><br />In my own journey to live more sustainably I've begun to eat closer to the source. That means I make a serious effort not to buy </span><span style="font-family:lucida grande;">blueberries from Peru or packaged </span><span style="font-family:lucida grande;">meals that have 3 layers of cardb</span><span style="font-family:lucida grande;">oard and plastic. When I eat meat, which is not often, I buy meat from butchers that carry ethically and locally raised animals. Additionally, I check the labels of my vegetables and fruits to make sure they don't come from across the globe. Now I recognize that there</span><span style="font-family:lucida grande;"> are things that aren't local, my coconut milk and fun curry pastes from Thailand, the turmeric I buy from the Indian grocery store and the free-trade coffee in our </span><span style="font-family:lucida grande;">pot. But every tomato and onion raised locally, every loaf of bread baked in your neighborhood helps. It's not only good for the environment but it supports your local economy. To help you find them I've compiled a few resources. To be connected just click on the logo. </span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.eatwellguide.org/i.php?pd=Home"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 334px; height: 96px;" src="http://www.eatwellguide.org/images/logo-tag.png" alt="" border="0" /></a><br /><span style="font-family:trebuchet ms;"><br /><span style="font-weight: bold;font-family:verdana;font-size:85%;" >EAT WELL GUIDE</span><span style="font-size:85%;"><span style="font-family:verdana;">- a great search engine to find restaurants, grocery stores, </span></span></span><span style=";font-family:trebuchet ms;font-size:85%;" >farmer's markets, co-ops and cafes.</span><span style="font-size:85%;"> </span><br /><br /><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-weight: bold;"><br /></span></span></span><span style="font-size:85%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.animalwelfareapproved.org/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 145px; height: 128px;" src="http://www.animalwelfareapproved.org/images/cms/logo_main.png" alt="" border="0" /></a></span><br /><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-weight: bold;">ANIMAL WELFARE INSTITUTE-</span> a </span></span><span style="font-size:85%;"><span style="font-family:verdana;">non-profit dedicated to promoting welfare of farm animals. </span></span><span style="font-size:85%;"><span style="font-family:verdana;">The AWA seal on foods ensures it has been raised with the highest welfare standards. Their site includes a search engine for finding approved meat a local vendors.</span></span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.localharvest.org/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 330px; height: 58px;" src="http://www.localharvest.org/images/lh_logo_330x58.gif" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;font-family:verdana;" >LOCAL HARVEST</span><span style="font-family:verdana;">- find, local farmer's markets, </span></span><span style="font-size:85%;"><span style="font-family:verdana;"> local organic food</span></span><span style="font-size:85%;"><span style="font-family:verdana;">, co-ops and CSA programs.</span></span><br /><br /><br /><br /><a href="http://www.caff.org/index.shtml"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 217px; height: 127px;" src="http://www.caff.org/images/caff_logo_front.gif" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-weight: bold;font-family:verdana;" > COMMUNITY ALLIANCE WITH FAMILY FARMERS</span></span> -<span style="font-size:85%;"><span style="font-family:verdana;"> Find local vegetables, fruit and baked goods as well as Farm to School information.</span></span><br /><br /><br /><br /><br /><br /><span style="font-size:85%;"><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.foodroutes.org/bfbl-chapters.jsp#chapter-list"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 100px; height: 88px;" src="http://www.foodroutes.org/images/FR-logo-sml.jpg" alt="" border="0" /></a><span style="font-family:verdana;"><span style="font-weight: bold;"> BUY FRESH BUY LOCAL</span>- information on joining a BFBL local chapter to connect your community with local growers and producers. Coordinated by Foodroutes Network, a non-profit based in Pennsylvania</span></span><br /><br /><br /><br /><span style="font-size:130%;"><a href="http://www.eatwild.com/products/index.html"><span style="font-family:verdana;"><span style="font-weight: bold;">EAT WILD</span></span>-</a></span> <span style="font-size:85%;"><span style="font-family:verdana;">search for pasture based farms to find grass fed meat and dairy products. </span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.localdirt.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 211px; height: 75px;" src="http://www.localdirt.com/images/local_dirt_logo.png" alt="" border="0" /></a><br /><span style=";font-family:verdana;font-size:85%;" >The video below explains how Local Dirt, a search engine for locally grown and produced food.</span><br /><br /><embed src="http://c.brightcove.com/services/viewer/federated_f8/980795693" bgcolor="#FFFFFF" flashvars="videoId=41348613001&playerId=980795693&viewerSecureGatewayURL=https://console.brightcove.com/services/amfgateway&servicesURL=http://services.brightcove.com/services&cdnURL=http://admin.brightcove.com&domain=embed&autoStart=false&" base="http://admin.brightcove.com" name="flashObj" seamlesstabbing="false" type="application/x-shockwave-flash" swliveconnect="true" pluginspage="http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash" width="486" height="412"></embed>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-35972178796917075252010-03-19T13:50:00.000-07:002010-03-19T14:00:11.222-07:00Now this is what I call a Vegetarian lunch<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmWWkxZ2yTA_7irBvFlyFx8MecIIyFOuFiTIUF1SIAV12X5UJBmPEo-EWP8DnRs1QEiPa3SeQ1YMT8GhXL-x5WFGfWY7KuDYlM73n4vJxqh3fqDyvk3ypxCruMD-30XeN8tERgWF8PWe4/s1600-h/photo-793181.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmWWkxZ2yTA_7irBvFlyFx8MecIIyFOuFiTIUF1SIAV12X5UJBmPEo-EWP8DnRs1QEiPa3SeQ1YMT8GhXL-x5WFGfWY7KuDYlM73n4vJxqh3fqDyvk3ypxCruMD-30XeN8tERgWF8PWe4/s320/photo-793181.jpg" alt="" id="BLOGGER_PHOTO_ID_5450450478658765202" border="0" /></a></p><p class="mobile-photo">Here you have it for $8 Village Bakery in Atwater, across from the Roost, will hand over a cup of aromatic and delicately spiced carrot ginger soup, a half beet salad and three pieces of herb buttered toast, only two are pictured because I could not even make the drive back to work without digging in.<br /></p><p class="mobile-photo">The dressing for the salad is mild and neither too vinegary nor too sweet. I detest those "vinaigrettes" that are mostly corn syrup. Gross.<br /></p><p class="mobile-photo">Big chunks of beets make this salad filling without relying on meat or hunks of cheese, there is a bit of feta but nothing overpowering.<br /><br />I am definitely making this my lunch spot when I forget to pack one.</p><p class="mobile-photo"><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-12231582527987021262010-03-09T16:59:00.000-08:002010-03-09T17:31:55.783-08:00Creamy Almost Cheesy Vegan Broccoli Soup<a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics179.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics179.jpg" alt="Photobucket" border="0" /></a><br /><br />I love cream of broccoli soup but just looking at it gets my intestines in a bunch. What better challenge for me than to veganize this delicious winter dish. In Tal Ronnen's vegan cookbook he uses a cream made from cashews. It's the kind of thing that needs to be prepared ahead of time. Not my style. I'm a fly by the seat of her pants kinda cook. But I figured why not run with the cashew idea but make a fine meal out of it. SUCCESS. Sure it's not super super milky cream but it added a toothy texture that I really enjoyed. The recipe as a whole is easy and fairly quick.<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics184.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics184.jpg" alt="Photobucket" border="0" /></a><br /><div style="text-align: center;"><br /><br />INGREDIENTS:<br /><br />2 large heads of broccoli cut into chunks. Peel and cut stems as well.<br />1 large yellow onion chopped<br />2 cloves garlic chopped<br />1 zucchini chopped<br />1 celery stalk chopped<br />2 cups of raw cashews - processed into 1 1/2 cups of meal.<br />16oz vegetable stock<br />1/4 cup of nutritional yeast<br />1-2 bay leaf<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics186.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics186.jpg" alt="Photobucket" border="0" /></a><br /><br /><div style="text-align: justify;">In a stock pot, over medium high heat, saute the onions and garlic in a bit of olive oil. When the onions start to become translucent add the broccoli, zucchini and celery. When the broccoli starts to brighten, add the vegetable stock, salt and pepper, and a bay leaf.<br /></div><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics187.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics187.jpg" alt="Photobucket" border="0" /></a><br /><br />Add your raw cashews to a food processor and blend until there is a fine meal.<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics198.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics198.jpg" alt="Photobucket" border="0" /></a><br /><br />Add the meal to the soup along with the nutritional yeast and cook until the vegetables are soft.<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics201.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics201.jpg" alt="Photobucket" border="0" /></a><br /><br /><br />Blend the soup in batches in either a blender or food processor and add back to the pot.<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics204.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics204.jpg" alt="Photobucket" border="0" /></a><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics205.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics205.jpg" alt="Photobucket" border="0" /></a><br /><br />Serve with a slice of crusty bread and try to resist licking the bowl when it's all gone.<br /><br /><a href="http://s77.photobucket.com/albums/j75/red_headed_stepchild79/?action=view&current=andyspics214.jpg" target="_blank"><img src="http://i77.photobucket.com/albums/j75/red_headed_stepchild79/andyspics214.jpg" alt="Photobucket" border="0" /></a><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5168323925364732985.post-35753241661989371652010-03-08T14:45:00.000-08:002010-03-08T14:56:31.120-08:00Vegetarian Lunch Letdowns.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFf-0Kai4YGuQK4hw4nBV4m0Q3BO5YCYn_-xPVNSUnjMzbo-6fJvR1anK_uPs5RhPfvHDunvz7WZeytkZLjkjDflCeFAxt2bMfFjCrVAgdmJiWfI4AhsRWzBaMkxw_Ujo7io7ydfYISHp/s1600-h/sandwichphoto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFf-0Kai4YGuQK4hw4nBV4m0Q3BO5YCYn_-xPVNSUnjMzbo-6fJvR1anK_uPs5RhPfvHDunvz7WZeytkZLjkjDflCeFAxt2bMfFjCrVAgdmJiWfI4AhsRWzBaMkxw_Ujo7io7ydfYISHp/s320/sandwichphoto.jpg" alt="" id="BLOGGER_PHOTO_ID_5446398029048801778" border="0" /></a> See this sandwich? It is yet another disappointing vegetarian option at a cafe. With floppy breaded offerings like this it is no wonder that people think vegetarian food is sad. I am sad right now. I paid $6.59 for this in Atwater Village at a new cafe. Flaccid bread, 'swiss' sliced cheese and sliced raw button mushrooms are the low points here. I will say this for the sandwich: the bread is 12 grain and there are roasted red peppers, my favorite. It did also come with mixed greens. Why couldn't they throw in some artichoke hearts? Grilled zucchini? Avocado? Come on work with me people! Well it is my own dang fault for not packing my own lunch today. Lesson learned. And, if anyone knows of good vegetarian options in Atwater let me know. So, far my lunches are all at Hugo's, Indochine and Thai Thai.<br /><br />Over and out.Unknownnoreply@blogger.com0