Saturday, November 20, 2021
Saturday, November 6, 2021
I was craving calamari and wanted to conduct an experiment to cook some. Since I was making fried calamari, I decided to also make onion rings. Shishito peppers just happened to catch my eye while grocery shopping, so that was the vegetable of the night. I toasted them in the toaster oven, easy peasy. It was a pupu kind of night.
- Shishito peppers
- Rinse peppers.
- Spread out in a single layer on pan.
- Toast for 10-15 minutes, until skin is slightly blistered.
- Serve immediately with sauce of choice. (I made a garlic aioli dip).
Saturday, October 23, 2021
This was pretty easy, just time consuming. Prep the vegetables, simmer in water, add curry flavor block, and serve with fried chicken katsu and rice. I think one potato would've been enough. But I bought two so I decided to go ahead and add it in as well. Here is what I did for the curry with vegetables part of this meal.
Ingredients for curry with vegetables:
- 2 potatoes, rinsed, chopped
- 1 pound carrots, peeled, chopped
- 2 small onions, chopped
- 1/2 bag frozen peas
- 1 S&B golden curry block
- 2 Tablespoons cooking oil
- 2 cups water
- Rinse potatoes. Chop into bite size pieces and soak in water for five minutes and drain.
- Rinse carrots. Peel skin, cut and discard ends, and chop into bite size pieces.
- Peel onions. Chop into bite size pieces.
- Heat large skillet and add oil.
- Add onions, carrots, and potatoes. Stir and add water. Cover and let simmer until fork tender.
- Add curry block.
- Stir every few minutes to melt curry block.
- Add peas. Stir through and serve with rice and fried chicken katsu.
Wednesday, October 6, 2021
I watched a video on YouTube that was all about a variety of different onion dishes. I was inspired to experiment making stuffed onions. I found a recipe online but didn't have all the ingredients it called for, so made some substitutions like ground turkey for lamb, dried parsley for fresh parsley and mint, brown rice for white rice, and cumin for baharat. I had never even heard of baharat before and had to google what could be used in place for it.
The process was tedious, peeling the layers and wrapping each one up. Needless to say, I did not like the taste and the cook time was not enough because the rice inside was still crunchy. Additionally, I don't care for cinnamon spice in savory dishes.
The next morning, I attempted to change the flavor profile by making a spaghetti and having the stuffed onions act as the meatballs. The spaghetti was fine, the onion layers too, but the stuffing still didn't sit well with me. I am not trying this again.
Watch me prepare this experiment.
Wednesday, September 15, 2021
Here are the fish that were hand-caught, not bought. It's is an uku, and two moana kali. The moana kali has onions, garlic, and salted turnip. Technically, these are vegetables.
- 1/2 cup chopped onion
- 10-15 cloves of garlic, chopped
- 1 cup mayonnaise
- 1/4 cup salted turnip, chopped
- scrunch of ground black pepper
- ti leaves
- Prepare ingredients as described above (chop).
- Mix everything together.
- Layer the following:
- ti leaf
- stuffing (spread it out on the leaf)
- stuffing (stuffed in fish cavity)
- stuffing (spread on other side of fish)
- ti leaf
- Wrap tightly with foil.
- Continue procedure with the other fish.
- Bake at 425 degrees for one hour.
What a delicious meal! I'm such a lucky lady. 😻
Sunday, September 12, 2021
I used Maangchi’s recipe for this dish. I made an entire Costco-size bag worth of spinach, so I doubled the recipe. I did a couple things differently - crush the sesame seeds and add some red chili flakes. Thank you @maangchi
- sesame seeds
- sesame oil
- soy sauce
- green onions
- red chili flakes (a dash)
For measurements and instructions, visit Maangchi's website for her recipe. Here is the link: https://www.maangchi.com/recipe/sigumchi-namul
Tuesday, June 1, 2021
For Thanksgiving, I wanted to make a vegducken, which is the vegetarian version of a turkducken. The only reason was because I wanted to make a vegetable dish. I found a recipe, but after reviewing it, I didn't think it would have enough flavor for my liking. I decided to change it up a bit and added bacon. Here's my version.
- 1 package bacon (12 ounces)
- 1 kabocha squash
- 1 zucchini
- 1 black beauty eggplant
- 1 package white mushrooms (8 ounces)
- 1 tsp chili flakes
- 1/2 cup breadcrumbs
- 1 cup nutritional yeast
- 2 eggs
- dash of salt
- scrunch of pepper
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3 Tablespoons olive oil for stuffing
- 1/2 cup unsalted butter
- Chop up the bacon and pan fry until crispy.
- Rinse all your veggies.
- Trim ends of zucchini and eggplant, slice in half, remove centers, and reserve for stuffing.
- Cut kabocha in half horizontally, remove seeds (trash or keep to make roasted pumpkin seeds later), cut out as much pumpkin flesh from the insides as much as possible, and reserve for stuffing.
- Pulse veggie centers and mushrooms in a food processor until chopped well. (I also added some extra carrots and brussel sprouts I had laying around.)
- To a big pan, add olive oil, chopped veggies, seasonings, and stir fry until done.
- Combine breadcrumbs, nutritional yeast, and eggs to form a breadcrumb texture. Add to veggies and mix well to finish your stuffing.
- Melt butter in a saucepan.
- Spread butter on inside and outside of pumpkin. Add stuffing.
- Add eggplant. Add stuffing.
- Add zucchini. Add stuffing.
- Continue the layers in reverse.
- Cover with foil and bake at 350 degrees for 1.75 - 2 hours.
- Let cool for 20 minutes before cutting up.
Saturday, December 12, 2020
The initial plan was to make stuffed ratatouille bell peppers. But after I got all the stuffing ready, there was way too much stuffing for the bell peppers. So I changed my plans and turned it into a casserole. Still turned out delicious. I would just change the extra step of air frying the bell peppers.
- 1/2 cup quinoa
- 4 bell peppers, cut into bite-sized pieces
- 1 zuchinni, cut into bite-sized pieces
- 2 eggplants, cut into bite-sized pieces
- 3 cloves garlic, minced
- extra random veggies and herbs you have in your fridge
- 1 can stewed tomatoes
- 1 can tomato sauce
- dash of salt
- 1 teaspoon thyme
- 1/4 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1 Tablespoon dried parsley
- Cook quinoa per package directions.
- Prepare ingredients as indicated above. (cut, mince)
- Saute vegetables, onions, garlic, tomatoes, tomato sauce, salt, and thyme for 15-20 minutes.
- Spread cooked quinoa in 8-1/2 x 11 pan.
- Top quinoa with veggie mix.
- Sprinkle breadcrumbs evenly.
- Sprinkle nutritional evenly
- Sprinkle dried parsley evenly.
- Bake for 25-30 minutes at 350 degrees.
Friday, December 4, 2020
I was craving bahn mi sandwich and saw that Foodland sold the pickled vegetables made by Bale. I decided to try to make my own version. This turned out really good. Here's how I made my version.
- Foodland Salmon dip
- French bread
- Fried tofu, sliced
- Vietnamese pickled vegetables
- Random vegetables
- Cut a piece of bread the size of the sandwich you'd like to eat.
- Toast the bread.
- Spread salmon dip on bread.
- Add tofu.
- Add pickled vegetables.
- Add random vegetables.
- Add cilanto.
Sunday, November 29, 2020
This was my first time trying tempeh. I read up on it a bit before buying. Supposedly, it's slightly bitter and boiling it in a broth helps to get rid of this bitterness. Marinating it in a barbecue sauce seemed like the most common way to prepare it, so I opted for this method.
Overall, I'd say this was just okay. I didn't particularly enjoy the texture or flavor, so the barbecue and peanut butter flavors helped it a ton. I don't recommend tempeh and don't think I'll be buying it again unless I come across a tempting recipe. That's just my personal opinion and preference, but if you want to try what I made, the recipe is as follows.
- 1 package tempeh
- 2-3 cups chicken broth
- 1/2 cup sriracha garlic barbecue sauce
- 1 package shirataki pasta (7 oz)
- 1/2 cup peanut butter
- 3 Tablespoons soy sauce
- 1 Tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon lime juice
- 1 Tablespoon sesame seeds
- 1 Tablespoon sesame oil
- 1/4 cup water
- 3 Tablespoons cilantro for garnish
- Bring chicken broth to a boil.
- Add tempeh to broth and boil for 15 minutes.
- Remove tempeh from broth and slice into bite-size strips.
- Coat with barbecue sauce and marinate overnight.
- Arrange tempeh out on air fryer pan.
- Air fry for 20 minutes at 400 degrees, flipping halfway through.
- Drain and rinse noodles.
- Combine remaining ingredients (except cilantro) and mix well to create peanut butter sauce.
- Top noodles with peanut butter sauce, a few pieces of tempeh, and garnish with cilantro.