June 21, 2012 Leave a comment
As you may remember, sometimes, I cook! And right now, I’m pretty obsessed with these awesome bean burgers…
Still Life with Internet
August 4, 2011 1 Comment
My version of a recipe from Deborah Madison’s Vegetarian Cooking for Everyone. This is a great main course after Challison Salad, is incredibly easy and looks beautiful.
Remove the stems and gills from the portobellos and slice the caps into 1/2-inch strips. Cut the larger pieces in half.
Heat the oil in a large skillet, add the onion, and cook over medium heat until lightly colored. Raise the heat, add the mushrooms, and saute until they begin to brown, about 4 to 5 minutes. Season with salt and pepper and add half the garlic. Mix the tomato paste and win and add it to the mushrooms. Lower the heat and cook for 5 minutes more.
Cook the pasta in boiling salted water, then drain and add it to the mushrooms along with the cream, herbs, and remaining garlic. Toss, correct the seasonings, and divide among warm serving plates. Scatter the bread crumbs and a very light dusting of freshly grated cheese over each serving.
August 3, 2011 2 Comments
The long-awaited peach & blueberry salad recipe. Use your best judgement on how much salad to make. First, the dressing.
(I doubled this for when we had company for dinner and made it the day before–if the olive oil solidifies, just let it sit out and warm up a little while before you need to use it. This is a modified version of Deborah Madison’s lime and fresh mint vinaigrette recipe from Vegetarian Cooking for Everyone)
Combine the lime zest and the juice with the salt, then whisk in the oil. Stir in the onions, mint, and chili.
Chop or tear the desired amount of greens to serve everybody. Dice the peach(es) and add to the salad, along with the blueberries. Pour lime-mint-chili vinaigrette over salad and toss in order to coat everything. Add almonds and goat cheese, then serve.
May 30, 2011 Leave a comment
I’ve got some ideas for other spice combos, but here’s what I made for brunch for my parents today since we all had the day off.
Basic sweet-but-not-too-sweet French toast
Change up the flavor profile of these however you want–don’t want them to be sweet on their own at all? Leave out the sugar and vanilla, and consider serving with fresh fruit or just jam. Go the complete opposite direction and make them savory–add a little bit of salt, black pepper, paprika, and cumin to your batter and cook. WHATEVER YOU WANT, BRO.
May 16, 2011 1 Comment
The title says it all–these guys turn out a crazy color combo, but they taste amazing (and would be perfect for egg sandwiches). I just sent this recipe to a friend, so I thought I should probably share with the rest of the class. This is verbatim, so forgive me (or totally love me) for playing it fast and loose with formatting, POV, tense, profanity, blah blah blah.
Awesome (and Ugly) Scrambled Eggs with Veggies
January 15, 2011 Leave a comment
Made this up tonight post-workout and trying to use some of the leftover cucumber from vegetable trays people brought over last weekend. I am a firm believer in the usage of hummus on sandwiches; I think particularly in veggie sandwiches, it helps bring everything together–it’s versatile and can be seasoned all kinds of ways, and is way better for you than something like mayo (I hate most condiments).
Stupidly Easy Cucumber & Egg Sandwich