Easy, good, warm. Enough said!
"Sausage" and Rice Soup:
1 lg. russett potato, diced small
1/2 yellow onion, chopped
1/2 jar green beans (I used home-canned, but a can of regular green beans or 2 c. frozen would work)
1 stalk celery, plus tops, chopped
2-5 white mushrooms, sliced
1/2 (14-oz.) can diced Italian-seasoned tomatoes, with some liquid
2 c. vegetable broth
1 c. water
1/2 tube Gimmie Lean "sausage"
1/4 c. Basmati rice
4 springs fresh thyme
2 bay leaves
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
Sea salt to taste
1. Cook "sausage" in olive oil and minced garlic until crumbled and browned.
2. Meanwhile, bring chopped vegetables, herbs, seasonings, and water to a boil.
3. Add "sausage" and reduce to a simmer. Simmer 10 minutes. Add rinsed Basmati rice and simmer another 35 minutes or until potatoes are soft and rice is cooked. Remove bay leaves and thyme springs before serving.
Thursday, October 23, 2008
Friday, October 17, 2008
Black Beans and Polenta
Warm and delicious, this is one of the first meals I made where my focus was good eating on the cheap.
Black Beans:
In order to cut down on food costs, I used dried beans. I took half the bag and placed them in a cooking pot. I covered them with water and then picked and sorted through the beans. Remember, if they float, toss them out. And look out for stones too. It happens. I give the beans a good rinse and then cover them with water. Let them soak at least eight hours or overnight. I usually drain off the water then give them some new. This helps to reduce some of the gas-causing properties! I give them about 2-3 inches of water (above the bean line).
I bring the beans to a boil, then reduce them to a simmer. To the beans I add:
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
5 garlic cloves, crushed and minced
2 bay leaves
VERY IMPORTANT: Do not add any thing acidic, such as TOMATOES or LEMON JUICE, or SALT until after the beans have cooked themselves soft. Otherwise, they'll remain hard and you'll be very disappointed!
Cover the beans and simmer them about 1-2 hours. Once they're soft to your liking, mash about 1/2 c. of the beans to thicken up the pot. Then I add:
2 Tb. lime juice
1 Tb. lemon juice
about 1/2 tsp. of salt
Keep in mind though, I don't like things very salty so feel free to add a little more. These beans will also be pretty mild, so feel free to add a little heat to it.
Polenta:
Bring 3 c. water
1 tsp. salt
Some olive oil to a boil. Once boiling add:
1 c. COARSE cut corn meal*
Reduce heat and cook about 5 minutes, or until very thick. Pour into a nonstick pan and let sit until cool. Turn the pan over onto a plate. To make polenta, cut yourself a few slices and fry up in a skillet with a little olive oil until a golden brown.
*The coarse corn meal allows it to be made into polenta.
TO SERVE:
Place pan-seared polenta onto a plate and cover it with the black beans and some sauted onion (cook a sliced, yellow onion in some olive oil over medium heat until soft and golden brown). I like to serve it with a bit of Thai chili paste for some heat. Enjoy!
Black Beans:
In order to cut down on food costs, I used dried beans. I took half the bag and placed them in a cooking pot. I covered them with water and then picked and sorted through the beans. Remember, if they float, toss them out. And look out for stones too. It happens. I give the beans a good rinse and then cover them with water. Let them soak at least eight hours or overnight. I usually drain off the water then give them some new. This helps to reduce some of the gas-causing properties! I give them about 2-3 inches of water (above the bean line).
I bring the beans to a boil, then reduce them to a simmer. To the beans I add:
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
5 garlic cloves, crushed and minced
2 bay leaves
VERY IMPORTANT: Do not add any thing acidic, such as TOMATOES or LEMON JUICE, or SALT until after the beans have cooked themselves soft. Otherwise, they'll remain hard and you'll be very disappointed!
Cover the beans and simmer them about 1-2 hours. Once they're soft to your liking, mash about 1/2 c. of the beans to thicken up the pot. Then I add:
2 Tb. lime juice
1 Tb. lemon juice
about 1/2 tsp. of salt
Keep in mind though, I don't like things very salty so feel free to add a little more. These beans will also be pretty mild, so feel free to add a little heat to it.
Polenta:
Bring 3 c. water
1 tsp. salt
Some olive oil to a boil. Once boiling add:
1 c. COARSE cut corn meal*
Reduce heat and cook about 5 minutes, or until very thick. Pour into a nonstick pan and let sit until cool. Turn the pan over onto a plate. To make polenta, cut yourself a few slices and fry up in a skillet with a little olive oil until a golden brown.
*The coarse corn meal allows it to be made into polenta.
TO SERVE:
Place pan-seared polenta onto a plate and cover it with the black beans and some sauted onion (cook a sliced, yellow onion in some olive oil over medium heat until soft and golden brown). I like to serve it with a bit of Thai chili paste for some heat. Enjoy!
Sunday, October 12, 2008
October Update - Of Food and Farmdom
And so it begins. I finally have a constant source of internet. Maybe now I can keep my blog updated without the use of the library's computers! I recently held a feast for my friends in celebration of the Fall Equinox. It was a wonderful and the food turned out great! I'll have to post some of my recipes on here. I have quite a few new favorites.
I'm looking forward to the chill of the fall. Soups, roasted veggies, homemade breads, stews, and wine are some of my favorite things. I've already found myself thinking about Thanksgiving. Hopefully, I will get to spend it with my family this year. I've been invited to a dinner at my friend's house and they've requested my homemade apple-pecan stuffing (that's another recipe I'm going to post soon). I feel like my cooking skills have improved a lot this past year, and I feel honored, and blessed, to be able to feed those around me.
I've been experimenting with dried beans and American rice lately. I've decided that with this looming economy I'm going to need a slew of recipes that can feed my wife and I on the cheap. Delicious, comforting, and nutritious is what I'm looking for. I've been looking to Mother Earth News and hand-me-down recipes for inspiration.
I've also starting creating my own incense and I have a powerful recipe or two for that up my sleeve. I'm going to be making tinctures soon, and hopefully some soap down the road. I long for the days when we live on a farm of our own. We have it planned out. Just a few acres, just a few animals, and lots of time for each other. We're both so tired of being a slave to The Man and long for the country. That's how she grew up, and that's how I wanted to. We'll get there. God will show us the way.
Anyway, more food and herbs later. I really mean it this time!
I'm looking forward to the chill of the fall. Soups, roasted veggies, homemade breads, stews, and wine are some of my favorite things. I've already found myself thinking about Thanksgiving. Hopefully, I will get to spend it with my family this year. I've been invited to a dinner at my friend's house and they've requested my homemade apple-pecan stuffing (that's another recipe I'm going to post soon). I feel like my cooking skills have improved a lot this past year, and I feel honored, and blessed, to be able to feed those around me.
I've been experimenting with dried beans and American rice lately. I've decided that with this looming economy I'm going to need a slew of recipes that can feed my wife and I on the cheap. Delicious, comforting, and nutritious is what I'm looking for. I've been looking to Mother Earth News and hand-me-down recipes for inspiration.
I've also starting creating my own incense and I have a powerful recipe or two for that up my sleeve. I'm going to be making tinctures soon, and hopefully some soap down the road. I long for the days when we live on a farm of our own. We have it planned out. Just a few acres, just a few animals, and lots of time for each other. We're both so tired of being a slave to The Man and long for the country. That's how she grew up, and that's how I wanted to. We'll get there. God will show us the way.
Anyway, more food and herbs later. I really mean it this time!
All- Purpose Baked Asian Tofu
This is a much easier process of preparing tofu than in my previous entry. I'm sure you'll find that it's easier to get tofu into your life when it's prepared this way! Be sure you press the tofu first, for about an hour (at least). You know the drill!
2 Tb. tamari
1 Tb. rice vinegar
1 Tb. oil
1 Tb. lime juice
1 tsp. minced ginger
1 tsp. minced garlic
1/2 tsp. Thai chili paste
1/4 tsp. red chili flakes
Chopped green onion
A few drops dark sesame oil
1 block pressed, extra firm tofu, sliced into slabs (about 6 slabs)
Mix all the ingredients in the marinade in a small baking dish. Add the tofu; cover. At this point you can let it marinate a couple of hours or go ahead and bake it. Stir it around a couple of times to cover all sides of the tofu. Bake uncovered at 375 for about 45 minutes, turning once. I like to let it cook for a little longer to give it a firmer texture. Keep an eye on it in the last 15 minutes or so to make sure it doesn't burn.
2 Tb. tamari
1 Tb. rice vinegar
1 Tb. oil
1 Tb. lime juice
1 tsp. minced ginger
1 tsp. minced garlic
1/2 tsp. Thai chili paste
1/4 tsp. red chili flakes
Chopped green onion
A few drops dark sesame oil
1 block pressed, extra firm tofu, sliced into slabs (about 6 slabs)
Mix all the ingredients in the marinade in a small baking dish. Add the tofu; cover. At this point you can let it marinate a couple of hours or go ahead and bake it. Stir it around a couple of times to cover all sides of the tofu. Bake uncovered at 375 for about 45 minutes, turning once. I like to let it cook for a little longer to give it a firmer texture. Keep an eye on it in the last 15 minutes or so to make sure it doesn't burn.
You can save this tofu for later in the fridge (just reheat it later) or you can use it right away in a variety of tofu dishes.
Friday, May 9, 2008
Schwagstock 37
It's time to ring in the year with it's first Schwag! Come join me for some peace, love, music, and camping!
It's Tofu!
Many people have a hard time with tofu, but don't give up! It took me a LOT of trial-and-error before I finally got it right.
Some simple guidelines:
1. All tofu needs to be drained. I usually place a weight on it and let it drain for at least an hour. Sometimes two. Some people drain it for only 20 minutes, but it's up to you.
2. Tofu tastes best when it's marinated. I marinate tofu almost everytime I use it, for at least two hours. However, it needs to be precooked first! The cooking process helps the tofu soak up more of the yummy marinade. I usually dice the tofu (after it's been drained, of course), then cook it over medium-low until it's nicely browned and really dry.
3. If you freeze tofu (which is a really great idea because it becomes denser and more hearty), you need to thaw it before you use it. I don't usually marinate the tofu when it's been frozen. I just squeeze out all the extra water and crumble it up into the pot. Keep in mind though, that you can't freeze soft or silken tofu (it has too much water in it). Also, frozen tofu stays good in the freezer for up to three months.
Now try it for yourself!
This website has some helpful advice and even has some directions on how to substitute tofu for such things as cream cheese, sour cream, and ricotta/cottage cheese.
http://www.petestofu.com/page141.htm#5
Some simple guidelines:
1. All tofu needs to be drained. I usually place a weight on it and let it drain for at least an hour. Sometimes two. Some people drain it for only 20 minutes, but it's up to you.
2. Tofu tastes best when it's marinated. I marinate tofu almost everytime I use it, for at least two hours. However, it needs to be precooked first! The cooking process helps the tofu soak up more of the yummy marinade. I usually dice the tofu (after it's been drained, of course), then cook it over medium-low until it's nicely browned and really dry.
3. If you freeze tofu (which is a really great idea because it becomes denser and more hearty), you need to thaw it before you use it. I don't usually marinate the tofu when it's been frozen. I just squeeze out all the extra water and crumble it up into the pot. Keep in mind though, that you can't freeze soft or silken tofu (it has too much water in it). Also, frozen tofu stays good in the freezer for up to three months.
Now try it for yourself!
This website has some helpful advice and even has some directions on how to substitute tofu for such things as cream cheese, sour cream, and ricotta/cottage cheese.
http://www.petestofu.com/page141.htm#5
Saturday, March 22, 2008
Vegan Substitutions
Vegan baking is tricky, and it takes practice. Don't get discouraged if things don't turn out right the first time (or even the second or third time)! Believe me, I've thrown away my fair share of awful "cookie" lumps.
Some of the most common ones are:
1/2 banana = 1 egg
3 Tb. applesauce = 1 egg
1/4 c. blended soft tofu = 1 egg
1 Tb. ground flax seeds (or 2 Tb. flax powder) + 3 Tb. water = 1 egg
1/4 c. soy yogurt = 1 egg
Just remember that the banana and applesauce add a slight fruity flavor while the ground flax seeds are kind of granola-y (best for whole grains breads and such).
This link takes you to the Post Punk Kitchen website. It contains more info on how to make those delightful vegan substitutions you want to learn so much!
http://www.theppk.com/veganbaking.html
Some of the most common ones are:
1/2 banana = 1 egg
3 Tb. applesauce = 1 egg
1/4 c. blended soft tofu = 1 egg
1 Tb. ground flax seeds (or 2 Tb. flax powder) + 3 Tb. water = 1 egg
1/4 c. soy yogurt = 1 egg
Just remember that the banana and applesauce add a slight fruity flavor while the ground flax seeds are kind of granola-y (best for whole grains breads and such).
This link takes you to the Post Punk Kitchen website. It contains more info on how to make those delightful vegan substitutions you want to learn so much!
http://www.theppk.com/veganbaking.html
Friday, March 21, 2008
Italian-Style Barley Stew
I made this stew up as a way to use some leftover veggies. I also wanted to try barley, as I haven't ate any in forever! I really liked what I got!
Italian-Style Barley Stew:
1 Tb. olive oil
1/2 yellow onion, chopped
1/2 c. baby portabello mushrooms, sliced
1/4 head of green cabbage, cored and chopped
1 (6 oz.) jar marinated artichoke hearts
3 red potatoes, diced
1/2 c. pearl barley
5 c. water
1/2 c. frozen yellow corn
1/2 c. frozen green peas
1 vegan bouillon cube
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 Tb. lemon juice
Sea salt to taste
1. Saute the onions, mushrooms, and cabbage in olive oil for a few minutes.
2. Chop the artichoke hearts. Add them, along with all their marinade, to the skillet.
3. Reduce heat to medium and simmer until all the liquid has been absorbed.
4. Meanwhile, dice potatoes and add them to your soup pot along with the barley (I rinse it first), 5 c. water, peas, corn, and bouillon cube. Bring it to a boil and then add the cabbage-onion-mushroom mixture. Season with herbs. Reduce heat to low and simmer for 45 minutes. Add sea salt and lemon juice.
There you go!
Italian-Style Barley Stew:
1 Tb. olive oil
1/2 yellow onion, chopped
1/2 c. baby portabello mushrooms, sliced
1/4 head of green cabbage, cored and chopped
1 (6 oz.) jar marinated artichoke hearts
3 red potatoes, diced
1/2 c. pearl barley
5 c. water
1/2 c. frozen yellow corn
1/2 c. frozen green peas
1 vegan bouillon cube
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 Tb. lemon juice
Sea salt to taste
1. Saute the onions, mushrooms, and cabbage in olive oil for a few minutes.
2. Chop the artichoke hearts. Add them, along with all their marinade, to the skillet.
3. Reduce heat to medium and simmer until all the liquid has been absorbed.
4. Meanwhile, dice potatoes and add them to your soup pot along with the barley (I rinse it first), 5 c. water, peas, corn, and bouillon cube. Bring it to a boil and then add the cabbage-onion-mushroom mixture. Season with herbs. Reduce heat to low and simmer for 45 minutes. Add sea salt and lemon juice.
There you go!
Saturday, March 8, 2008
Vegan Carob Chip Banana Bread
There are many recipes out there for vegan banana bread and well, I didn't like any of them. I created my own instead and they turned out amazing! Also, some kinds of carob chips contain dairy, so don't forget to check the labels!
Carob Chip Banana Bread:
Wet Mix:
3 large, ripe bananas, mashed
2/3 c. Turbinado sugar
1/3 c. no-sugar-added applesauce
1 tsp. vanilla
4 Tb. oil
1 c. almond milk
Dry Mix:
2 and 1/2 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. vegan carob chips
1. Preheat oven to 350 F.
2. Mix together the mashed bananas, sugar, applesauce, vanilla, oil, and almond milk. Set aside.
3. In a larger bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4. Add the wet ingredients to the dry and stir until it's just combined. Stir in the carob chips.
5. Spray a standard-size loaf pan with nonstick spray and pour in batter. Bake until toothpick comes out clean, about 45 to 50 minutes.
This bread is really good when ate hot out of the oven, slathered with Earth Balance!
You can also make a plain version. Just leave out the carob chips and add in 3/4 cup of toasted, chopped walnuts if you like them (if not, you can leave them out). Everything else is the same and you wind up with results like this:
Actually, I took out some of the batter to make muffins, otherwise it would be as tall as the top one, lol. This is a great recipe, nice and moist and not too sweet. Great as a snack!
Thursday, March 6, 2008
French-Style Lentil Soup with Spinach
This stuff is great! I mixed up some French herbs, lentils, and leftover veggies and this is what I got. I bet it would be great with some hot, crusty bread.
In case you were wondering Herbes d'Provence is a French blend of herbs and spices. It usually contains marjoram, thyme, rosemary, savory, fennel seeds, sage, and sometimes lavender. Lavender doesn't really appear in true French versions, but rather in American mixes. Mine had lavender in it though, and I thought it added a wonderful touch.
Here's a simple DIY Herbes d'Provence:
This spice blend can be used for Mediterranean recipes. You can also mix it with some olive to coat vegetables for roasting OR, you can add it to some hearty lentil soup!
French-Style Lentil Soup with Spinach:
1 c. Vegi Soup Mix (Bob's Red Mill)
4 c. water
1 tsp. Herbes d'Provence
1/2 tsp. oregano
A few shakes dill weed
1 vegan bouillon cube (with sea salt)
1 c. crushed tomatoes, drained
8 oz. fresh baby spinach, washed
1. Rinse and pick through lentil soup mix. Add water and bring to a boil. Reduce heat to low. Add herbs and bouillon cube. Simmer, stirring occasionally, for 45 minutes.
2. Add drained tomatoes and let simmer another 15 minutes.
3. Add spinach and let cook 1-2 minutes or until just wilted.
Voila! Beautiful soup!
In case you were wondering Herbes d'Provence is a French blend of herbs and spices. It usually contains marjoram, thyme, rosemary, savory, fennel seeds, sage, and sometimes lavender. Lavender doesn't really appear in true French versions, but rather in American mixes. Mine had lavender in it though, and I thought it added a wonderful touch.
Here's a simple DIY Herbes d'Provence:
Ingredients:
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
Prepartion:
Mix together all of the ingredients and store in a tightly sealed container. Makes about 1/3 cup herb mix.
Mix together all of the ingredients and store in a tightly sealed container. Makes about 1/3 cup herb mix.
This spice blend can be used for Mediterranean recipes. You can also mix it with some olive to coat vegetables for roasting OR, you can add it to some hearty lentil soup!
French-Style Lentil Soup with Spinach:
1 c. Vegi Soup Mix (Bob's Red Mill)
4 c. water
1 tsp. Herbes d'Provence
1/2 tsp. oregano
A few shakes dill weed
1 vegan bouillon cube (with sea salt)
1 c. crushed tomatoes, drained
8 oz. fresh baby spinach, washed
1. Rinse and pick through lentil soup mix. Add water and bring to a boil. Reduce heat to low. Add herbs and bouillon cube. Simmer, stirring occasionally, for 45 minutes.
2. Add drained tomatoes and let simmer another 15 minutes.
3. Add spinach and let cook 1-2 minutes or until just wilted.
Voila! Beautiful soup!
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