Burritos at home. I bet everyone has a recipe for it. but, before I got this recipe I made burritos as a don't know what to make dish. Now they are part of my favorites list.
here is what I do:
If only there were purple sweet potatoes on the mainland. Are there? If you can get purple sweet potatoes they are the best for this dish. But if not....
Ingredients list:
1 potato cut into cubes, kind of small
1 can of black beans or 1 and 1/2 cup black beans
vegatables. Tonight I used a combo of a carrot, some broccoli (about 6 small head bunches), cauliflower (about 2 small head bunches), onion (1/4 of one), and zucchini (about 1/4 of a stalk). Sometimes I use corn. Just a mix.
2 cloves of garlic
1 tablespoon of chili powder
1 teaspoon of cumin
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
salt and pepper
heat oven to 450 and put potato on a baking sheet with oil, salt, and pepper. bake 10 minutes on both sides. reduce heat to 350.
on oven cook onion until you like it. (I like mine clear). then add carrot and harder veggies. cook a few more minutes, about 3. add soft veggies and beans and spices and then potatoes. heat it all up.
in a casserole dish layer the bottom with salsa. fill up tortillas with mix and optional cheese. I like the mozzarella in this. pour salsa on top with leftover mix that didn't fit into tortillas. tonight instead of topping with with salsa (although I did put salsa on the bottom) I put a taco powder mix mixed with (about a cup of) water- add water until it doesn't taste too strong to you, and heated a little- and I poured that over the top. The boys like that better than the normal burritos with salsa on top. I also put cheese over the top, just a little, and foil
bake in 350 oven for 20 minutes. yum. sour cream. yummier.
I couldn't be a vegan. I mean, I could buy fake all that stuff I guess, but I am sure addicted to the dairy.
who else has a good burrito recipe?
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, September 25, 2007
Monday, September 17, 2007
I'm sick
It is true, I got a head cold in the summer in hawaii. I don't know how, but it sucks. or blows (literally).My nose is running like crazy. but whatever, I still gotta eat. Soup? No, I didn't think about it until just now. For breakfast I tried to get some of everything, so I had the usual egg with clyde bread, grapes and bananas and rice milk. Lunch I had leftover from last night. recap on the weekend:
saturday, sick started, clyde talked me into walking to borders for activity, we ate at maui taco in the mall. we got our usual black bean and rice burrito covered in enchalata sauce. yum.
Sunday, sick, and the grocery store was out of food. crazy. not completely out, but out of most of the things on my ingredient list for what I was going to cook (but I will not talk about that until I get to cook it, I am so excited about it). So I made a weekday back up item on this weeks menu: Caribbean beans and rice. I made it about a year ago and both rubbo and clyde liked it. I think I used instant rice last time, and this time I found basmati rice in the freezer and decided to use it. last time it was like curry, cause you cook the beans and rice together in a mix of coconut milk and veggie broth, and the spices are all spice and thyme. This time it absorbed all the liquid and all i had left was beans and rice. I put some curry spices in it, because I just got some more cardamom from the store, but it overpowered it.
digression
today: super sick and busy. very busy. two tests and a literature review are due this week, and I have to serve on a committee for student conduct this week I just found out. So no time to make dinner really. The house has been warned. Tonight I put potatoes in the oven right before class, and when I came home PRESTO they were done. I love potatoes. clyde and I met sharon at jamba juice/starbucks for studying, so I had this beverage called the coldbuster with a shot of immunity. I hope tomorrow I can function again, and make my surprise dinner.
saturday, sick started, clyde talked me into walking to borders for activity, we ate at maui taco in the mall. we got our usual black bean and rice burrito covered in enchalata sauce. yum.
Sunday, sick, and the grocery store was out of food. crazy. not completely out, but out of most of the things on my ingredient list for what I was going to cook (but I will not talk about that until I get to cook it, I am so excited about it). So I made a weekday back up item on this weeks menu: Caribbean beans and rice. I made it about a year ago and both rubbo and clyde liked it. I think I used instant rice last time, and this time I found basmati rice in the freezer and decided to use it. last time it was like curry, cause you cook the beans and rice together in a mix of coconut milk and veggie broth, and the spices are all spice and thyme. This time it absorbed all the liquid and all i had left was beans and rice. I put some curry spices in it, because I just got some more cardamom from the store, but it overpowered it.
digression
today: super sick and busy. very busy. two tests and a literature review are due this week, and I have to serve on a committee for student conduct this week I just found out. So no time to make dinner really. The house has been warned. Tonight I put potatoes in the oven right before class, and when I came home PRESTO they were done. I love potatoes. clyde and I met sharon at jamba juice/starbucks for studying, so I had this beverage called the coldbuster with a shot of immunity. I hope tomorrow I can function again, and make my surprise dinner.
Friday, September 14, 2007
fake meatball night
ahh fake meatballs. always satisfying. I had all of that left over tofu from ravioli the other night, which used a surprisingly small amount of tofu. So I had all of this tofu mashed up with what was once frozen spinach and mushrooms. I weighed it, and it was a pound. This is good, cause thats how much I needed for my fake meatball recipe. Everyone said it was better than normal because the tofu had been sitting in flavor this week from the spinach, mushrooms, and then the salt, pepper, garlic sauce, and small amount of tomato sauce. This is how it went down:
1 pound tofu mixed with spinach and mushrooms *but usually I just do tofu
1/2 cup wheat germ
about 1/8 cup dried parsley
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon redpepper flakes
1 teaspoon fennel seeds
Mix that all together with your hands.
Usually I have to really press the tofu for some times before I make this for it to taste good, cause if there is a little water you will taste it. I don't know why. Maybe you wont, but I do. So press first.
Preheat oven to 350 degrees
put 2 tablespoons of oil on a baking sheet
roll these guys into balls, the suggested ball is 1 and 1/2 inch. I keep them small, but not too small. about 3 fit on my subroll. Then I stick them into the oven and flip them every ten minutes. They cook a total of 30 minutes.
This is what I do with them:
I put them into subs. with tomato sauce. Tonight I forgot we ate the left over sauce for lunch and had to make some real quick. I did this:
pureed the can of chopped tomatos.
added 2 cloves garlic
1 teaspoon of sugar
1/2 teaspoon of salt
shook in basil and parsley and pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cinnamon
This tasted like too sweet crap. I called clyde in. He suggested it needed to cook off. So I shut the lid and let it cook for 10 minutes. It tasted fine.
I cut up my sub buns (I used to make french bread for this but there was too much bread involved, go subroll unless you want mostly bread) put my sauce and balls and cheese on there and baked until crusty.
Usually I will put cut up vegetables on it, but were out of everything but carrots and cabbage. This was a generally good food day. I started clyde and I on multi-vitamins today. Since we have been writing down everything we eat AND I got that book that tells me the nutritional content of everything we eat I see we are not getting enough B12. protein yes. Zinc yes. B6 yes. B12 no. So I had no choice. We'll see how it goes.
1 pound tofu mixed with spinach and mushrooms *but usually I just do tofu
1/2 cup wheat germ
about 1/8 cup dried parsley
2 tablespoons soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon redpepper flakes
1 teaspoon fennel seeds
Mix that all together with your hands.
Usually I have to really press the tofu for some times before I make this for it to taste good, cause if there is a little water you will taste it. I don't know why. Maybe you wont, but I do. So press first.
Preheat oven to 350 degrees
put 2 tablespoons of oil on a baking sheet
roll these guys into balls, the suggested ball is 1 and 1/2 inch. I keep them small, but not too small. about 3 fit on my subroll. Then I stick them into the oven and flip them every ten minutes. They cook a total of 30 minutes.
This is what I do with them:
I put them into subs. with tomato sauce. Tonight I forgot we ate the left over sauce for lunch and had to make some real quick. I did this:
pureed the can of chopped tomatos.
added 2 cloves garlic
1 teaspoon of sugar
1/2 teaspoon of salt
shook in basil and parsley and pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cinnamon
This tasted like too sweet crap. I called clyde in. He suggested it needed to cook off. So I shut the lid and let it cook for 10 minutes. It tasted fine.
I cut up my sub buns (I used to make french bread for this but there was too much bread involved, go subroll unless you want mostly bread) put my sauce and balls and cheese on there and baked until crusty.
Usually I will put cut up vegetables on it, but were out of everything but carrots and cabbage. This was a generally good food day. I started clyde and I on multi-vitamins today. Since we have been writing down everything we eat AND I got that book that tells me the nutritional content of everything we eat I see we are not getting enough B12. protein yes. Zinc yes. B6 yes. B12 no. So I had no choice. We'll see how it goes.
Wednesday, September 12, 2007
biscuits
If I do have biscuits in here I cannot find it
Here is the recipe:
biscuits:
1/2 cup of butter ( I use melted, I can't tell the difference when cutting it in with a pastry cutter)
1 cup all purpose flour
1 cup whole wheat flour
2 table spoons flax meal
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
3/4 cup milk
mix dry ingrediants
mix in butter and make coarse meal
mix in milk
roll out and cut biscuits
cook on 425 for about 12-15 minutes
Here is the recipe:
biscuits:
1/2 cup of butter ( I use melted, I can't tell the difference when cutting it in with a pastry cutter)
1 cup all purpose flour
1 cup whole wheat flour
2 table spoons flax meal
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
3/4 cup milk
mix dry ingrediants
mix in butter and make coarse meal
mix in milk
roll out and cut biscuits
cook on 425 for about 12-15 minutes
Chowder
OK, I have been slack, but you a haven't missed much. Last night I cooked ravioli again, and the recipe is already on here. This one wasn't as good though, because I didn't magic bullet the tomatoes enough for the sauce and it was chunky, which I don't care for. The good news is that I found a frozen spinach that is acceptable. Its the leaf kind, its not all stringy and hard like the other kind. Leaf, birds eye, its not stringy.
Tonight I made the chowder clyde likes. I haven't made it in awhile, so it was exciting. I meant to measure out the spices to put on here, but forgot, so these are an estimate, add more or less to your taste
Chowder
1/4 cup butter
1/4 flour
a bulk of vegetables. I used a potato, a carrot, some broccoli, some of a zucchini, a can of corn, a can of black beans, and some green cabbage.
2 cloves of garlic
1 and 1/2 cup milk (I use rice)
1 and 1/2 cup water or veg broth (tonight I used broth, yum)
melt the butter in a soup pot
add flour and stir together, cook some
add the garlic and stir for about thirty seconds
add the vegetables and broth and milk and stir.
(Tonight I thought the zucchini was too mushy though, so I am going to future add that later. Also wait to add beans until right before its done)
This is where I add spices. salt and pepper, and sweet spices.
I usually use about a 1/2 to a teaspoon of marjoram, basil, parsley, dill (this is important, because a lot of the good flavor of the soup comes from the dill) thyme, and then some spice from red pepper flakes and some coriander.
I cook this until the potatoes are soft. I know your not supposed to boil milk, but I do it anyway and it tastes fine to me.
I make this with my biscuits. mmmm. buttery. (biscuits are in another post)
This is kind of a lot of butter with the biscuits and all, so its up to you. I rationalize it thinking I am putting the omega 3 flax in the biscuits too and that we don't eat meat, but still, its a lot of butter
So...if anyone makes this and can figure out how to use less butter and things to put in it let me know
Tonight I made the chowder clyde likes. I haven't made it in awhile, so it was exciting. I meant to measure out the spices to put on here, but forgot, so these are an estimate, add more or less to your taste
Chowder
1/4 cup butter
1/4 flour
a bulk of vegetables. I used a potato, a carrot, some broccoli, some of a zucchini, a can of corn, a can of black beans, and some green cabbage.
2 cloves of garlic
1 and 1/2 cup milk (I use rice)
1 and 1/2 cup water or veg broth (tonight I used broth, yum)
melt the butter in a soup pot
add flour and stir together, cook some
add the garlic and stir for about thirty seconds
add the vegetables and broth and milk and stir.
(Tonight I thought the zucchini was too mushy though, so I am going to future add that later. Also wait to add beans until right before its done)
This is where I add spices. salt and pepper, and sweet spices.
I usually use about a 1/2 to a teaspoon of marjoram, basil, parsley, dill (this is important, because a lot of the good flavor of the soup comes from the dill) thyme, and then some spice from red pepper flakes and some coriander.
I cook this until the potatoes are soft. I know your not supposed to boil milk, but I do it anyway and it tastes fine to me.
I make this with my biscuits. mmmm. buttery. (biscuits are in another post)
This is kind of a lot of butter with the biscuits and all, so its up to you. I rationalize it thinking I am putting the omega 3 flax in the biscuits too and that we don't eat meat, but still, its a lot of butter
So...if anyone makes this and can figure out how to use less butter and things to put in it let me know
Saturday, September 8, 2007
bad pot luck dish
I really want to make a satisfying beans and rice dish that isn't Mexican. All I know how to make are Mexican and Italian foods. There has to be more the vegetarianism than that. Tonight i tried this recipe from my new cookbook that I kind of knew was going to suck, but I am desperate. It was a Turkish new potato casserole. Yeah. Potatoes are old. Clyde said it tasted like a pot luck dish. That you don't want to eat. He added he wouldn't order it in a restaurant. Like there are even vegetarian options in restaurants besides veggie burgers around here. So the recipe was onions, eggplants, potatoes, broccoli, black and green beans, and red pepper. I cooked the onions, then added the rest to saute for a few minutes. Then the spices. weak. 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1 teaspoon paprika. I put a teaspoon in of all for good measure. Then I put in 3/4 cup of veggie broth and covered it with tomato puree and pieces mixed with garlic. This was baked in an increasingly hotter over (because the potatoes wouldn't cook I kept turning up the heat) until the potatoes cooked.
It was as bland as it sounds. But not bad. Just bland.
I made brown rice with veggie broth and cinnamon, cumin, turmeric, ginger, and garlic. It was tasty.
This morning I tried french toast. I have never made french toast before. It was pretty good. Clyde said it was the best french toast he has ever had because it was savory. I did this:
Put in 2 eggs beat with 1 teaspoon of cinnamon into a big bowl.
Mixed in 1 cup of rice milk
mixed in 1/2 teaspoon of rum (but you can use sugar)
mixed in 1/2 teaspoon of vanilla
put this in flat pan and cut bread pieces from clydes fabulous 6 grain bread and let them soak on each side for a few minutes, then I fried those bitches up. with maple syrup, it was good. but filling.
It was as bland as it sounds. But not bad. Just bland.
I made brown rice with veggie broth and cinnamon, cumin, turmeric, ginger, and garlic. It was tasty.
This morning I tried french toast. I have never made french toast before. It was pretty good. Clyde said it was the best french toast he has ever had because it was savory. I did this:
Put in 2 eggs beat with 1 teaspoon of cinnamon into a big bowl.
Mixed in 1 cup of rice milk
mixed in 1/2 teaspoon of rum (but you can use sugar)
mixed in 1/2 teaspoon of vanilla
put this in flat pan and cut bread pieces from clydes fabulous 6 grain bread and let them soak on each side for a few minutes, then I fried those bitches up. with maple syrup, it was good. but filling.
Thursday, August 30, 2007
korma korma korma chameleon
Tonight we had vegetable Korma from my new cookbook. I was going to cook this tofu stir fry dish from this cookbook cause I am horrible at stirfrys, but everyone always says they are so easy etc. etc. but they are hard to put flavor into if you ask me. This recipe had its own seasoning for the tofu, which was really hard for me because it took so many years to prefect the tofu seasoning recipe I have, I just can't believe if I put a tablespoon of paprika and a teaspoon of cumin on some tofu its going to be enough. Clyde looked over the recipe and said he would eat it, but wouldn't order it in a restaurant. Me neither. Tofu in restaurants suck. Rubbos friend lydia that was visiting told me all of her experiences with tofu are restaurant ones, and so her opinion of tofu was bad. She said she didn't know it could be another way. Damn restaurants. so I went to another item on the list for the week: vegetable korma. This is also a chance because ever since I stopped cooking lentils (because I read they inhibit iron uptake ) I make bad curry. This was a good one. My tofu flavors are more mexican than Indian though, so I used beans instead of tofu. I need to adjust the seasonings for it later.
Vegetable Korma:
1/4 cup butter
1 onion
2 garlic cloves
1 teaspoon ginger or 1 inch ginger root
1 teaspoon cumin
1 teaspoon coriander (they call for a tablespoon, but I ran out and this amount worked well so I would hate to advocate more and it not taste good)
1 teaspoon cardamom (they call for six cardamom pods)
2 inch cinnamon stick
1 teaspoon ground tumeric
1 and 1/2 cup mushrooms
1/2 can chickpeas
about 6 pieces long green beans cut (not from can, farmers market kind)
about 1/2 zucchini cut
1 Japanese eggplant, first cut into length size pieces and covered in salt for about 1/2 hour before cooking, and rinsed before adding.
1 carrot
1/4 cup water
4 tablespoons yogurt
2/3 cup heavy cream
salt and pepper
If you like spicy add a red chili, I didn't try this
Melt butter, cook onion until it gets the clearness you want. I like mine super clear. Then add garlic and ginger and stir fry for 2 minutes. add the rest of the spices and let cook about 30 seconds.
This is where you decide how mushy you want this dish to be. Especially if you are changing the vegetables and adding potato, you want to put that in now. I decided to add my eggplant and mushrooms and 1/4 cup water. Boil this and turn down to low and simmer with top on for 15 minutes. Then add all the crisp vegetables. Thats when I put in my carrot and zucchini and beans, so there would be some crunch. I cooked this without the top for five minutes. Then you scoop out the vegetables with a slotted spoon and put them in a baking dish in a low heated over. On the stovetop in the remaining sauce add the yogurt, milk, salt and pepper and heat up. Pour this over the warm vegetables.
No, its not a complete protein, so we had roti (see falafel recipe) with it for the accompanying whole wheat. It was pretty good, and clyde liked it a lot.
Vegetable Korma:
1/4 cup butter
1 onion
2 garlic cloves
1 teaspoon ginger or 1 inch ginger root
1 teaspoon cumin
1 teaspoon coriander (they call for a tablespoon, but I ran out and this amount worked well so I would hate to advocate more and it not taste good)
1 teaspoon cardamom (they call for six cardamom pods)
2 inch cinnamon stick
1 teaspoon ground tumeric
1 and 1/2 cup mushrooms
1/2 can chickpeas
about 6 pieces long green beans cut (not from can, farmers market kind)
about 1/2 zucchini cut
1 Japanese eggplant, first cut into length size pieces and covered in salt for about 1/2 hour before cooking, and rinsed before adding.
1 carrot
1/4 cup water
4 tablespoons yogurt
2/3 cup heavy cream
salt and pepper
If you like spicy add a red chili, I didn't try this
Melt butter, cook onion until it gets the clearness you want. I like mine super clear. Then add garlic and ginger and stir fry for 2 minutes. add the rest of the spices and let cook about 30 seconds.
This is where you decide how mushy you want this dish to be. Especially if you are changing the vegetables and adding potato, you want to put that in now. I decided to add my eggplant and mushrooms and 1/4 cup water. Boil this and turn down to low and simmer with top on for 15 minutes. Then add all the crisp vegetables. Thats when I put in my carrot and zucchini and beans, so there would be some crunch. I cooked this without the top for five minutes. Then you scoop out the vegetables with a slotted spoon and put them in a baking dish in a low heated over. On the stovetop in the remaining sauce add the yogurt, milk, salt and pepper and heat up. Pour this over the warm vegetables.
No, its not a complete protein, so we had roti (see falafel recipe) with it for the accompanying whole wheat. It was pretty good, and clyde liked it a lot.
Sunday, August 19, 2007
when good dinners go bad
sometimes I cook dinner from a new recipe and it doesn't taste good. This is slightly sad for me because I feel like I just wasted a meal. If I ruin dinner I don't have a chance to have a good one until the next day. But new recipes are like that, sometimes they turn out really well. I have to accept that there is a balance, but I don't have to like it.
So tonight I cooked what was supposed to be pad thai. I was in the bulk store the other day looking at all the sauces on the Asian food aisle. In Hawaii we don't have Asian food sections, we have asian food aisles. There are so many sauces. So I look at them and dream about knowing what to do with them. most of them contain some kind of meat product, so I don't normally get them. One time I bought this black bean sauce that sat in the refrigerator until I was sure it was no longer safe to eat. So I saw this pad thai sauce and picked it up and looked at the back and I saw a recipe where it read to put bean thread noodles in with this sauce and some tofu so I thought I can do that. It didn't even occur to me to read the ingredients list on the container because I confused it with reading the recipe. So last night I was looking on foodnetwork.com for other recipes of pad thai and all of them had fish sauce in it. So I checked, my sauce had anchovies. I was still going to make it though, just not for clyde. so tonight I made it. Here is what went down:
I soaked the noodles in water for an hour and then fried them up until they were clear. they weren't the way I think of glass noodles. Is bean threads glass noodles? I fried the tofu like normal. I put it together and with the sauce and vegetables from todays lunch salad. I was not even really close to the one on the container that read to add just green onions, peanuts, and something else that I didn't add. it was too sweet. The sauce was. I put in cumin, but to no avail. too sweet. So I am not sure about pad thai, if anyone has a good recipe let me know.
So tonight I cooked what was supposed to be pad thai. I was in the bulk store the other day looking at all the sauces on the Asian food aisle. In Hawaii we don't have Asian food sections, we have asian food aisles. There are so many sauces. So I look at them and dream about knowing what to do with them. most of them contain some kind of meat product, so I don't normally get them. One time I bought this black bean sauce that sat in the refrigerator until I was sure it was no longer safe to eat. So I saw this pad thai sauce and picked it up and looked at the back and I saw a recipe where it read to put bean thread noodles in with this sauce and some tofu so I thought I can do that. It didn't even occur to me to read the ingredients list on the container because I confused it with reading the recipe. So last night I was looking on foodnetwork.com for other recipes of pad thai and all of them had fish sauce in it. So I checked, my sauce had anchovies. I was still going to make it though, just not for clyde. so tonight I made it. Here is what went down:
I soaked the noodles in water for an hour and then fried them up until they were clear. they weren't the way I think of glass noodles. Is bean threads glass noodles? I fried the tofu like normal. I put it together and with the sauce and vegetables from todays lunch salad. I was not even really close to the one on the container that read to add just green onions, peanuts, and something else that I didn't add. it was too sweet. The sauce was. I put in cumin, but to no avail. too sweet. So I am not sure about pad thai, if anyone has a good recipe let me know.
Wednesday, August 15, 2007
clydes food rating system
Theres an ancient culture that based their entire religion off of food. Now no one knows where they went to or what lead to their demise, but whats amazing about them is the extent of happiness which is apparent at each of their archaeological sites. Its only comparable to the food-centric quality of their artifacts. OK.
So they had a very useful calender system that was based off of what to eat and when. everyone had to have their own personal one, in some cases a household could have one. and even more rare cases there might be an entire town which migrated together because they could all be happy based off the same food calender.
So Clyde has experienced a spiritual awakening due to how good my food is that makes him aware of this calender and that he can fit into one basically. But he only has a few pieces of the puzzle and has no idea where to look for the "others".
This is what clyde does know:
falafel has a frequency of around 3 days of the 10 day cycle.
tonights ravioli rated a 1 day out of 10 day cycle.
mega nachos rates a 1 day out of 20 day cycle.
Meatball subs rates a 1 day out of 20 cycle.
Tofu Taco rates a 1 day out of a 15 day cycle.
Fajitas rates a 1 day out of 15 cycle.
Burritos with sweet potatoes rates 1 day out of 20 cycle.
Calzone rates a 1 day out of 20 cycle.
Pizza rates a 1 day out of 25 day cycle.
Chili rates a 1 day out of 30 day cycle.
Eggplant rates a 1 day out of 30 day cycle.
baked pasta with tofu rates a 1 out of 20 day cycle.
Anything new 1 out of 20 days.
snack days 1 out of 10 days (hummus and trail mix junk)
Potatoes rojo rates a 1 out of 20 day cycle (but not cooked near the time of eggplant. on opposite times. such as potatoes rojo is like Taurus and eggplant is like scorpio.)
I can't think of anything else I cook all of the time. This list is not based of what is better than something else, its based on the proper frequency for the full enjoyment of each meal. Once clyde finds his calender he may meet others with the same calender.
Clyde is so cute for saying all of this stuff.
Tonights dinner was good. I made ravioli, tomato sauce, noodles, and garlic bread sticks.
Recipes:
Ravioli:
I have been wanting to try this technique for awhile because my ravioli dough never works right and it always breaks open while boiling. This worked great.
package of won ton wrappers (comes with 24- so you get 12 ravioli).
1/2 container of firm or extra firm tofu.
1/2 container of mushrooms
1/4 of a med. size zucchini
1 egg beat with 1 teaspoon of water
cheese, like parm.
2 cloves of garlic
1 Tablespoon dried basil
1/2 tablespoon dried parsley
1/2 teaspoon of salt
1/2 cup of tomato sauce
This is pretty simple. If you use firm tofu press it first about 1/2 hour before cooking, if extra firm just squeeze all of the water out. mash tofu in a bowl with your hands until its all in small pieces. It will remind you of ricotta. Add 2 cloves of finely chopped garlic, basil, parsley, and salt. Mix together. Add about 1/2 cup of tomato sauce. Mix.
In skillet on med. heat saute up mushrooms until they release and absorb all of their liquid. Add in Zucchini about half way through that. Take off of heat.
Take out wonton wrapper and put about 1/2-1 tablespoon of tofu mix. Top with about 1 teaspoon of mushroom and zucchini mixture. add a small amount of cheese on top. use brush to spread egg mix around edges of wrapper, and around edges of second wrapper. put the two wrappers together and press out air and make it tight. Put on floured board until ready to boil.
Salt a large pot of boiling water. drop ravioli in about 3 at a time, and let it cook about 2 minutes. They will rise to the top.
I can't put in my sauce recipe yet because I haven't measured out any of the spices for it yet. Or for the garlic breadstick topping yet. that is for later.
So they had a very useful calender system that was based off of what to eat and when. everyone had to have their own personal one, in some cases a household could have one. and even more rare cases there might be an entire town which migrated together because they could all be happy based off the same food calender.
So Clyde has experienced a spiritual awakening due to how good my food is that makes him aware of this calender and that he can fit into one basically. But he only has a few pieces of the puzzle and has no idea where to look for the "others".
This is what clyde does know:
falafel has a frequency of around 3 days of the 10 day cycle.
tonights ravioli rated a 1 day out of 10 day cycle.
mega nachos rates a 1 day out of 20 day cycle.
Meatball subs rates a 1 day out of 20 cycle.
Tofu Taco rates a 1 day out of a 15 day cycle.
Fajitas rates a 1 day out of 15 cycle.
Burritos with sweet potatoes rates 1 day out of 20 cycle.
Calzone rates a 1 day out of 20 cycle.
Pizza rates a 1 day out of 25 day cycle.
Chili rates a 1 day out of 30 day cycle.
Eggplant rates a 1 day out of 30 day cycle.
baked pasta with tofu rates a 1 out of 20 day cycle.
Anything new 1 out of 20 days.
snack days 1 out of 10 days (hummus and trail mix junk)
Potatoes rojo rates a 1 out of 20 day cycle (but not cooked near the time of eggplant. on opposite times. such as potatoes rojo is like Taurus and eggplant is like scorpio.)
I can't think of anything else I cook all of the time. This list is not based of what is better than something else, its based on the proper frequency for the full enjoyment of each meal. Once clyde finds his calender he may meet others with the same calender.
Clyde is so cute for saying all of this stuff.
Tonights dinner was good. I made ravioli, tomato sauce, noodles, and garlic bread sticks.
Recipes:
Ravioli:
I have been wanting to try this technique for awhile because my ravioli dough never works right and it always breaks open while boiling. This worked great.
package of won ton wrappers (comes with 24- so you get 12 ravioli).
1/2 container of firm or extra firm tofu.
1/2 container of mushrooms
1/4 of a med. size zucchini
1 egg beat with 1 teaspoon of water
cheese, like parm.
2 cloves of garlic
1 Tablespoon dried basil
1/2 tablespoon dried parsley
1/2 teaspoon of salt
1/2 cup of tomato sauce
This is pretty simple. If you use firm tofu press it first about 1/2 hour before cooking, if extra firm just squeeze all of the water out. mash tofu in a bowl with your hands until its all in small pieces. It will remind you of ricotta. Add 2 cloves of finely chopped garlic, basil, parsley, and salt. Mix together. Add about 1/2 cup of tomato sauce. Mix.
In skillet on med. heat saute up mushrooms until they release and absorb all of their liquid. Add in Zucchini about half way through that. Take off of heat.
Take out wonton wrapper and put about 1/2-1 tablespoon of tofu mix. Top with about 1 teaspoon of mushroom and zucchini mixture. add a small amount of cheese on top. use brush to spread egg mix around edges of wrapper, and around edges of second wrapper. put the two wrappers together and press out air and make it tight. Put on floured board until ready to boil.
Salt a large pot of boiling water. drop ravioli in about 3 at a time, and let it cook about 2 minutes. They will rise to the top.
I can't put in my sauce recipe yet because I haven't measured out any of the spices for it yet. Or for the garlic breadstick topping yet. that is for later.
Tuesday, August 14, 2007
hurricane food and falafel recipe
So I went to the grocers store on Monday, yesterday, to get famine food for the oncoming hurricane. It turns out to be very stressful going to the grocery store at the same time as every single other person. At least we were all clumped in the grocery store together instead of the highway trying to evacuate. Where do we evacuate to when on an island? At the grocery store people had their carts in the aisle way in order to check out. so you couldn't peruse the food. Which stressed me out, not being able to think about what should I get for a hurricane. I love this sort of thing usually, disaster planning that is. When given time. So I panicked and got some cans of beans and some candles. and some cereal bars. So I think I want to make a list for the next time this happens, I can get in and go. But I am having a hard time still. Such as: Should I get things that I have to add water to? Shouldn't I be conserving water in this type of situation? I saw people buying ramen and thought about how my survival handbook suggests adding things to getaway pack such as packages of instant mashed potatoes and those dried up soups, where you just add water and you get a very filling meal. It seemed to stress the idea of filling self up with little food. More cans, I guess, but if we have to flee up the mountain then we wont be able to carry them all if on foot. Dried fruit I should have gotten, but it was so expensive I didn't think it would be worth it. seeds, those are light and proteinous.
So trail mix. item one.
some cans of beans are good if we do have to stay home, but what to eat them with that would make a complete protein? I should have made some bread, and I thought about it but was unmotivated because we still have a whole loaf clyde made the other day. bread would also be hard to carry more than one loaf of, but a loaf would have been good and filling.
Loaf of bread and cans of beans. Item two.
real fruit would have been good for home too, because it doesn't have to be refrigerated. Like a bag of apples. and some bananas. some of those would have traveled well, and they provide a lot of water. What kind of vegetables do not have to be refrigerated? potatoes, and we can cook those on an open fire when wrapped in foil. but then we also have to have foil.
Fruit. Item three.
If we have to walk a long distance we are going to need more protein. I think some of those protein bars are a good idea, not just cereal bars, because cereal bars are mostly junk food. I should have optimized my bars for doing the most.
Protein bars. Item four.
and then the filling add water stuff, like the ramen and the dried potatoes and the soup containers.
Of course the hurricane hasn't taken out the power yet. Tonight we had falafel for dinner, which is the house favorite. I videotaped myself making it in short bursts.
Falafel:
1 can or 1 and 1/2 cups of chickpeas
two pieces of bread soaked in water, start soaking at the beginning
1/8 cup dried parsley or 1/4 cup real parsley
1/2 onion
3 cloves of garlic
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon basil
1/2 teaspoon coriander
1/2 teaspoon salt
pepper to taste
hot sauce like sarachi or Tabasco, i just pour some in.
flour
So I cut the onion and garlic and put it in the magic bullet. If you don't have a magic bullet and have to use a blender then it really sucks. Magic bullets(M.B.) make it easy cause you can pick them up and shake them when they are blending, instead of having to stop the blender every three seconds cause the onions and garlic are not getting blended.
So then I pour the liquefied (if you have the M.B.) or chunky (blender) onions and garlic into my big mixing bowl. Then I add the parsley and the beans. Now if the beans are really soft you can just put them in and smash them with the bottom of a measuring cup and then a fork until they are mixed. If they are a little harder you may have to magic bullet them or blend them. I used to blend them, and so I hardly ever made falafel. Now I just pour my canned beans into a pan and cook them even longer and mash them. Couldn't be easier. So after mixing add the lemon juice, all the spices, and mix. Then squeeze the bread mixture out and put that in and stir. Maybe a food processor would make this way easier, putting in everything from the onions to the bread. I don't have a food processor, so its hard to say what they do.
so after you stir all of that together I put the oven on 375 degrees.
I get out a baking sheet and pour a good amount, maybe 2 or 3 tablespoons, on it and rub it around. Then I get some whole wheat flour, but it doesn't matter really what kind you use, and put it on a plate. just enough for dipping. then i start pulling balls of falafel out of the bowl and forming patties. we are not talking burger patties, more like meatball size. smaller meatballs, but not too small. I dip each side of the patty into the flour and put it on the baking sheet. half way thru this it all sticks to my hands. washing really helps, even if its inconvenient, it makes it easier in the long run.
Next they go into the over for ten minutes on each side on the center rack. They come out to get fried in olive oil on medium heat until they are crispy on both sides, it doesn't take long.
I make this with roti, which is middle eastern flat bread.
Roti
1 cup all purpose flour
1 cup whole wheat flour (but you can just use 2 cups all purpose if you want )
1 teaspoon of salt
Mix these together
Add 2 tablespoons olive oil
Mix
add 3/4 up hot water.
Mix into ball o' dough.
Its sticky. Then I heat up my pan on about 5-7. Med - med. high heat. I use cast iron with no oil. My Teflon did well for this with no oil, but my aluminum (?) metal pans they just stick to with no oil. But if you use oil they turn out crispy. So I take out small balls of dough. really small. smaller than the falafel. I use a wine bottle for a rolling pin for this because it makes it easy to hold one side of the dough while rolling, because you want it pretty thin. Recently I have made it less thin, like maybe the thickness of a tortilla. and about the size of a small tortilla. So when your done you pretty much have a tortilla, which i have used as replacement when I didn't feel like making this bread, but this bread is better. They cook really quick, just a few seconds on each side, and they get bubbles of air on them while cooking. they are good.
I serve this meal up with some cabbage I cut up. I like using cabbage instead of lettuce, cause it lasts longer in the fridge and doesn't wilt quick and still has good nutrients. I also cut up carrots and mushrooms. we take roti and cover it in sour cream, then the raw veggies, then cheese, mostly mozzarella, and then the falafel. so good.
So trail mix. item one.
some cans of beans are good if we do have to stay home, but what to eat them with that would make a complete protein? I should have made some bread, and I thought about it but was unmotivated because we still have a whole loaf clyde made the other day. bread would also be hard to carry more than one loaf of, but a loaf would have been good and filling.
Loaf of bread and cans of beans. Item two.
real fruit would have been good for home too, because it doesn't have to be refrigerated. Like a bag of apples. and some bananas. some of those would have traveled well, and they provide a lot of water. What kind of vegetables do not have to be refrigerated? potatoes, and we can cook those on an open fire when wrapped in foil. but then we also have to have foil.
Fruit. Item three.
If we have to walk a long distance we are going to need more protein. I think some of those protein bars are a good idea, not just cereal bars, because cereal bars are mostly junk food. I should have optimized my bars for doing the most.
Protein bars. Item four.
and then the filling add water stuff, like the ramen and the dried potatoes and the soup containers.
Of course the hurricane hasn't taken out the power yet. Tonight we had falafel for dinner, which is the house favorite. I videotaped myself making it in short bursts.
Falafel:
1 can or 1 and 1/2 cups of chickpeas
two pieces of bread soaked in water, start soaking at the beginning
1/8 cup dried parsley or 1/4 cup real parsley
1/2 onion
3 cloves of garlic
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon basil
1/2 teaspoon coriander
1/2 teaspoon salt
pepper to taste
hot sauce like sarachi or Tabasco, i just pour some in.
flour
So I cut the onion and garlic and put it in the magic bullet. If you don't have a magic bullet and have to use a blender then it really sucks. Magic bullets(M.B.) make it easy cause you can pick them up and shake them when they are blending, instead of having to stop the blender every three seconds cause the onions and garlic are not getting blended.
So then I pour the liquefied (if you have the M.B.) or chunky (blender) onions and garlic into my big mixing bowl. Then I add the parsley and the beans. Now if the beans are really soft you can just put them in and smash them with the bottom of a measuring cup and then a fork until they are mixed. If they are a little harder you may have to magic bullet them or blend them. I used to blend them, and so I hardly ever made falafel. Now I just pour my canned beans into a pan and cook them even longer and mash them. Couldn't be easier. So after mixing add the lemon juice, all the spices, and mix. Then squeeze the bread mixture out and put that in and stir. Maybe a food processor would make this way easier, putting in everything from the onions to the bread. I don't have a food processor, so its hard to say what they do.
so after you stir all of that together I put the oven on 375 degrees.
I get out a baking sheet and pour a good amount, maybe 2 or 3 tablespoons, on it and rub it around. Then I get some whole wheat flour, but it doesn't matter really what kind you use, and put it on a plate. just enough for dipping. then i start pulling balls of falafel out of the bowl and forming patties. we are not talking burger patties, more like meatball size. smaller meatballs, but not too small. I dip each side of the patty into the flour and put it on the baking sheet. half way thru this it all sticks to my hands. washing really helps, even if its inconvenient, it makes it easier in the long run.
Next they go into the over for ten minutes on each side on the center rack. They come out to get fried in olive oil on medium heat until they are crispy on both sides, it doesn't take long.
I make this with roti, which is middle eastern flat bread.
Roti
1 cup all purpose flour
1 cup whole wheat flour (but you can just use 2 cups all purpose if you want )
1 teaspoon of salt
Mix these together
Add 2 tablespoons olive oil
Mix
add 3/4 up hot water.
Mix into ball o' dough.
Its sticky. Then I heat up my pan on about 5-7. Med - med. high heat. I use cast iron with no oil. My Teflon did well for this with no oil, but my aluminum (?) metal pans they just stick to with no oil. But if you use oil they turn out crispy. So I take out small balls of dough. really small. smaller than the falafel. I use a wine bottle for a rolling pin for this because it makes it easy to hold one side of the dough while rolling, because you want it pretty thin. Recently I have made it less thin, like maybe the thickness of a tortilla. and about the size of a small tortilla. So when your done you pretty much have a tortilla, which i have used as replacement when I didn't feel like making this bread, but this bread is better. They cook really quick, just a few seconds on each side, and they get bubbles of air on them while cooking. they are good.
I serve this meal up with some cabbage I cut up. I like using cabbage instead of lettuce, cause it lasts longer in the fridge and doesn't wilt quick and still has good nutrients. I also cut up carrots and mushrooms. we take roti and cover it in sour cream, then the raw veggies, then cheese, mostly mozzarella, and then the falafel. so good.
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