Saturday, May 24, 2008

Stuffed Mushroom and Carrots

Pictured here are some julienned carrots and a stuffed portobello mushroom. Thank you guest chef Steve for making the yummy carrots!

Julienned Carrots
Required: Carrots, Spinach, Canola Oil, Sugar, Salt, Soy Sauce, Black pepper

First you'll want to take your desired amount of carrots. We used baby carrots so it was easier to cut them. Julienne basically means to cut into long thin strips. Steve prepared this, by cutting the carrots first. Mix 1 1/2 of Tbsp of oil, 1 Tbsp of sugar, 1 Tbsp soy sauce, salt, black pepper in a separate bowl. Make sure the pan is heated for a few seconds before placing the mix in. Place the carrots in the pan. Use high heat. The carrots should caramelize a little. Stir.
Once the carrots look nearly blackened on one side, you'll want to put in some spinach. Carrots should be crunchy on the inside and sweet on the outside. Spinach goes into the pan last since it cooks very quickly. Add salt to taste.

Stuffed Portobello Mushroom
Required: Broccoli, Tofu, Shredded Cheddar Cheese, Onions, Black pepper, Salt, Olive Oil, Garlic, Cayenne Pepper

For this dish, you'll need to preheat your oven at 350 degrees. Make sure you have a small oven tray or baking sheet to place the stuffed mushroom on. You could also use aluminum foil if you don't have either.

Prepare a mushroom or two by chopping off the stem and boiling for a little bit in a pot. For the stuffing, take a few pieces of broccoli and mince. You'll want to do the same to the onion. Use about half of a block of tofu. Smoosh with fork in a bowl. Oil your pan. Throw in the onions and a small clove of garlic. Stir. Cook onions until soft. Next throw in broccoli. Finally toss in the tofu. Continue stirring. Add some cayenne pepper, black pepper, and salt for taste. I like it spicy so I put in a little more cayenne pepper than usual. Keep stirring.

Once your mushroom is cooked,
place it on the baking sheet. Spoon in some stuffing. Top it off with a lot of cheddar cheese. It's better if you use more than you think you'll need. Take your baking sheet and place it in the oven. Cook until cheese is fully melted. I would give it a good 10-15 minutes depending on how quickly your oven cooks.

It sounds complicated, but this stuffed mushroom is really not hard to make at all. It does take a bit more preparation and it's a small and light meal. Don't expect to be very full after having one mushroom. Personally, I had a fun time making it and it was super yummy!

Thursday, May 22, 2008

Polish Vegetarian Food, Wow

I wish I could take credit for making this amazing meal. I haven't posted a recipe in a bit because I was in London eating this incredible meal. Believe it or not, this was all vegetarian! Wow!

Saturday, May 10, 2008

Spicy Curry Potatoes

Potatoes are a staple food in a lot of households. And they're really easy to cook and incorporate in just about anything. They do, however, take a little more time to prepare.

Required: Potatoes (I got the smaller kind,) 1 can of Chick peas (Garbanzo beans,) Tomatoes, Curry powder, Salt, Cayenne pepper, Canola oil

Optional: Clove powder

Cooking time for this dish was less than 30 minutes. Unfortunately that doesn't include prep time. To prep the potatoes, you should bring a pot of water to boil. Remember that once you place the potatoes in, the water will rise. Be sure to fill the appropriate amount of water in your pot. The number of potatoes to boil largely depends on their size. But really you only need about 4-5 small potatoes for this dish. I didn't peel mine, but if you don't like the skin please peel before boiling them!

Once the potatoes are finished cooking. Let them cool down. I boiled mine the night before and then placed them in the refrigerator for the next day.

Chop the potatoes in quarters. Chop about 3 small tomatoes. Oil a pan or skillet with canola oil. I put in about 2 Tbsp. Stir. Add approximately 2 Tbsp of curry powder. Stir. Add 2 Tsp of clove powder. Add in some cayenne pepper to taste. I added a lot more in mine, because I wanted a very spicy dish. Keep stirring. If it looks like you need more curry, add it. In the end, I wound up adding a little bit of water. You should only do that if it looks too dry. Normally the juice in the tomatoes would suffice. Add some salt and pepper for taste!

Serve over bed of rice or eat it right out of the pan!

Sunday, May 4, 2008

Whole Foods Bag!

Ok obviously I'm not posting a new recipe here. But I'm making an exception, because I found a great deal at Whole Foods. While I wouldn't normally advocate Whole Foods (since I think they're overpriced). I did find a gem! In the check-out aisle they have these bright and cheery 80% post-consumer recycled grocery bags. Let me tell you, it was completely worth the mere 99 cents. It's large, has a nice handle, and it's cute! My biggest complaint about most canvas bags is that they're ugly. I'm a sucker for good design. The best part is, Whole Foods will replace this bag for free if it breaks.

Cats love it too!