RECIPE: Eggs 'n Toast

A co-worker introduced me to this recipe that his mom taught him.  It's part of the socially distanced socializing series of recipes that we shared with each other.  Here's my variation on it, after I made it a few times.

INGREDIENTS

• 3 Cloves of garlic, cut up with scissors
• 2 slices of Toast with a pint glass bottom-sized circle cut into it.  Save the circle.  Sour Dough is a nice option, since the sourness of the break is a nice way to balance the fattiness of the egg yolk.
• 2 Eggs
• Oil for the pan
• Black Pepper

INSTRUCTIONS

1. Put oil in the pan

2. Turn on the stove

3. Put the bread and the bread circles on the pan

4. Put the garlic in the hole

5. Crack one egg into each bread hole

6. Flip the toast + egg once it's firm enough to flip

7. Once the other side is done, you're ready

8. Put black pepper all over it

SERVING INSTRUCTIONS

When you plate it, include the bread circles.  When you cut into the egg, the yolk should run.  You can use the bread circle to soak up the excess yolk.

It's good with turkey bacon, if you want something extra.

MISTAKES TO WATCH OUT FOR

If your egg breaks when you're flipping it, you may not be using enough oil.

RECIPE: Cream of Chicken/Tuna/Veg Pasta

It's been a while since I've done a "superfood recipe" on this blog, but I recently shared this one with my co-workers, and I enjoy this dish, so here it goes!  

For work, we've been having a virtual meetup each morning at 9am.  It's a nice way to ease into the day, and stay in touch with co-workers.  The newest theme was sharing recipes for a Quarantine Cookbook.  The idea is that you share a recipe that you've made even with sparse provisions, and your ingredients list should offer suggestions for substitutions, in case anyone's options are limited.

Even though I had just restocked, I could've made this dish with what I had before the trip to the grocery store.

Cream of Chicken/Tuna/Veg Pasta

Serves 2

Approximate Prep Time: 25 min

Ingredients:

-       1-2 Cans of Tuna, or Shredded Chicken, depending on how much meat you like.  Skip this if you’re vegetarian.

-       2 servings of pasta (I like non-spaghetti style, like Rotini or Penne)

-       Optional Carrot, if you want more veggies.  Or use frozen carrots+peas.  I haven’t tried it yet, but little pieces of cauliflower or extra mushrooms could also be good.

-       1/2 container of frozen spinach (defrosted)

-       2 servings of shredded cheese

-       2 cloves of Garlic (I like garlic)

-       1 can Cream of Mushroom Soup (I get the lowfat kind)

-       Black Pepper

Steps:

-       Boil the pasta (with some salt, not sure what that does)

-       Chop up the carrots and microwave it for 2 minutes with a little water until it’s tender.

-       Chop up the garlic.

-       Put everything except the pasta in a bowl and microwave it for a minute.

-       Add the pasta and stir.

(Cooked Pasta)

(Post-microwave)

The Story:

My mom used to make something like this when I was a kid.  I remember not liking it much back then.  I don’t remember how I came up with this, but it reminds me of the flavors of chicken pot pie, and what my mom made, and rich and creamy pastas, but with a healthier version of it.  I don’t “cook” often, so this is fancy cooking for me.  I’m normally hungry after work, so I go for quick and easy meals that typically require <5 a="" also="" avoid="" can.="" dishes="" i="" making="" microwave="" min="" nbsp="" o:p="" of="" prep.="" so="" to="" ton="" try="" wash="" when="">

RECIPE: Cream of Pasta

I adopt most recipes from recipes that I found.  This is one that I think I invented, which means that I don't measure anything.  All of the measurements are to taste.  I'll try to approximate.  I don't know if normal people think it's good, but I like it.  I like heat and cheese and vegetables and garlic.


Ingredients: (Serves 1)

• Whole grain pasta (1-1.5 servings, probably)... I tend to like the shaped pastas better with this dish, like Penne, since it can hold sauce
• Light Cream of Mushroom Soup (2-3 spoonfuls)
• Either 1 serving of defrosted chopped spinach, or 1 serving of fresh spinach leaves microwaved for a minute with some water
• Fat Free or Low Fat Shredded Cheese (1.5 servings)
• 2-3 Tsp Black Pepper
• 2 Cloves of Garlic, chopped

Instructions:

• Make the pasta and put some in a bowl
• Mix in the rest
• Microwave as needed, to get everything hot enough

(I know it's not the most appetizing picture, but I like how it tastes)



RECIPE: Mini Strawberry Rhubarb Pie

I was inspired by the pie I had at Savor, and I was interested in seeing if I could rise to the challenge of making my first pie.  When I went grocery shopping the week after getting back from DC, I happened to run into Rhubarb on sale.  I bought two big stalks, realized that the recipe called for 5, and ended up having to go back to the store the next day for more.  These were giant stalks, though, and actually, 2 ended up being like twice as many as I needed, so I really could've done with just 1.  I've never worked with Rhubarb before and wasn't even sure what it looked like, prior to encountering it at Savor.  I did what cooks do - try it before cooking with it.  It was super sour, like a fibrous star fruit, except even more sour.  Looking back, I wonder if Rhubarb is something that needs to ripen, or if it's always like that.  I couldn't wait to bake it all week, but I wanted to do it with my sister, who was visiting on a Thursday night before we went down to Charleston.

 

INGREDIENTS:

For the Crust
3 cups all-purpose flour, plus extra for dusting
3 tablespoons granulated sugar
1 teaspoon salt
1 1/4 Earth Balance vegan butter, cut up
6 tablespoons ice water
Olive Oil for coating the muffin tin
1 large egg, for egg wash

Cinnamon
For the Strawberry-Rhubarb Filling
2 cups fresh strawberries, hulled and cut into a tiny dice
1 stalk rhubarb, trimmed, and cut into a tiny dice
1 tablespoon orange zest
1/4 cup fresh orange juice

2 tbsp of Brandy

DIRECTIONS:

1. To make the crust, mix the flour, salt, sugar, and vegan butter.  Add the water, and mix.  Add a bit more water if you need to... I'm notorious for not measuring stuff.

2. Ball it up and roll it out into two disks that you refrigerate for an hour.
3. Flour a cutting board, and roll out the dough, so that it's about 1/8-1/6 of an inch thick. As you roll it out, dash a bunch of cinnamon on it.
4. Cut circles that are about 3.5-4 in across, cookie-cutter-style.  If you don't have a cookie cutter, improvise by using a knife around something circular.  Don't use up all the dough.  You need to save some for the lattices.
5. Stick the circles in a muffin tin greased with olive oil.

6. Cut up the strawberries and the rhubarb stalk.  Add orange zest, orange juice, and brandy (I couldn't taste it, so no need, probably).

 

7. Stick the filling in the pies... be generous and stuff it, because the heat will dehydrate it and leave the pie a bit cavernous.  I wish I had filled in more than I did.  I ended up using only half of the filling that you see in the picture above.

8. Hope you saved your dough.  Roll it out, and cut long strips that you can weave over the filling.

 

9. Cover the crust that shows, with egg wash.

10. Bake for about an hour, at 350 degrees.

Pair with a strawberry beer that's not too sweet.

It's flaky and nice with Yogurt, too.

RECIPE: Cream of Mushroom Spinach Cheesy Garlicy Peppery Pasta

Ingredients:
- 3 spoonfuls of 98% fat free Cream of Mushroom Soup (before watering it down)
- Whole Wheat Penne
- Frozen chopped spinach
- Fat free feta
- 1-2 Cloves of Garlic, cut up
- 75% Reduced Fat Sharp Vermont Cheddar
- Black Pepper
- A few spoonfuls of water.

Instructions:
1. Boil pasta
2. Plate spinach mixed with Cream of Mushroom Soup.  Top with pasta.
3. Top with garlic, cheeses.
4. Microwave it all for 45s to heat up the spinach.
5. Top with pepper.

Prep time: 15 min.

Sooooooo good!!!  I had like 5 bowls in 2 days.

RECIPE: Chocolate Truffle Twigs

Ingredients:

- Chopped 70% Dark Chocolate (3oz)

- Chopped Prunes (10 ea)

- Chopped Almonds (1/3 cup)

- Cocoa Powder (1/4 cup)

- Instant Oatmeal (1/2 cup)
- Warm Water (1/2 cup)

Optional:
- 2 tbsp Instant decaf powder
- 1 tsp Cinnamon

The quantites are estimates... I always just put in what looks right.

Steps:
1. In a stove on low heat, melt the chocolate into the water.

2. Add the powders and stir.

4. Add everything except the oatmeal and stir.

5. Add the oatmeal and stir.

6. Once it cools to room temp, use saran wrap to help you shape it into twigs.

Comments:
> The prunes are a really nice mix of sweetness and tanginess. 

RECIPE: Veggie Fiesta

An original concoction, super easy, and perfect for fall.  It's healthy, makes you feel good inside, and warms you up with the bit of fiery kick I added.

INGREDIENTS:

- 1 12oz bag Morningstar Farms Meal Starters Grillers Recipe Crumbles (vegetarian other than egg whites)

- 1.5 large onions

- 1 28oz can of diced tomatoes

- 4 cloves of garlic

- 2 tbsp EVOO

- Tobasco sauce

- Cumin

- Chili Powder

With seasonings, I always just put in whatever amount feels right, so I can't really say how much I put in.  It's hard to put in too much, in my opinion.

DIRECTIONS:

1. Slice the onions and sautee in EVOO with the crushed garlic until the onions are translucent. 

2. Add the Crumbles and cook until they're no longer frozen and add the cumin and chili.

3. Add the tomatoes.

4. Prior to serving, add 3 swigs of Tobasco per cup of food.

Cooking feels satisfying sometimes.  Many times, I'm hungry and I just want food as quickly as possible.  Trying new recipes and having it turn out good is satisfying, though.

RECIPE: Banana Whip

INGREDIENTS:

2 frozen bananas (freeze it only after it gets very ripe)
1 summertime run
2 knees that need icing

DIRECTIONS:
1. Run 5 miles, go home hungry with knees that wouldn't mind icing.
2. Remove 2 frozen bananas from freezer, ice knees for 10 minutes or until bananas are no longer icy hard.
3. Peel bananas and place in bowl.
4. Use immersion blender to whip up the bananas.
5. Enjoy this creamy, cool, sweet treat that you can't believe could be so good even though it's just bananas.

RECIPE: Decadent Chocolate Banana Bread

Ingredients:

1/2 C Honey

3/2 C WW Flour

1/2 C Chunky PB

1 Banana

1 tsp Baking Soda

2 Egg Whites

1/4 C Chocolate Chips

Directions:

1. Mix Eggs, Honey, Banana, PB, in that order.

2. Add powders

3. Add choc chips

4. Bake for 12 min @ 350 degrees.

Sooo good, and decent for you!

I've been craving cookies for a long time, but I somehow managed to hold off on buying any from Wholefoods. I tried looking for a WW flour recipe that involved PB instead of butter, and which wasn't vegan, b/c those tend to taste more raw. I also wanted ot take advantage of the natural sweetness of banana and add chocolate because chocolate makes everything extra good. Since I didn't find one that matched those criteria exactly, I kind of improvised my own, and it turned out great!!!

RECIPE: Scrambled Tofu

Mmmmmmm...
Every couple months or so, I get tired of the food options I have in my fridge, and I get unable to think of what I do crave. It's a nasty feeling. I had it today. Then, I remembered the tofu in my cabinet and remembered scrambled tofu I had in 2D. I hadn't had curry in a while - the last time was prob early Nov, when I ate it for like 7 meals straight.

Ingredients:
1 block silken tofu
1 tbsp soy sauce
1/4 cup curry powder
1 tsp mustard seeds
1 tsp whole cumin
2 stalks green onion
3/2 tbsp EVOO
2 tbsp white vinegar

Directions:
1. Start frying chopped up green onion, EVOO, and spices.
2. Add cut up tofu.
3. Stir until it breaks up.
4. Add vinegar and soy sauce.

Optional: add Sweet Potato bites to make it more filling and chewy.

Delicious - the vinegar gives it a savory kick.

RECIPE: Smoothie

I used to think that smoothies were way overrated. Then, I stumbled upon just the right ingredients after practice tonight, and I realized how great it was. It's an awesome blend of coolness, hydration, protein, and vitamins/Aox. No picture, but it was so easy and delicious. This one's a keeper. No immersion blender needed, either! Just a spoon if you so desire.

INGREDIENTS:
3/4 cup thawed out frozen berries
1/2 cup grated carrots
1 cup plain soymilk
2 tbsp vanilla soymilk or 1/2 tsp vanilla extract

Stir, and enjoy.

Food has been tasting so good (at least I always seem to be going aaaah soooo delicious in the blog lately). Isn't exercise wonderful, making food always taste so good? By the way, I've been eating like a madman. I've mentioned it already, but probably over 50% of the day, I'm constantly eating. And I'm not even doing that much. I might train for a marathon - will it be 75% or more if I do?

RECIPE: Seasoned Fries

Ingredients:
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1 tsp Thyme
1 tsp Paprika
1 tsp Cayenne
2 tbsp Olive Oil
6 little Sweet Potatoes or White Potatoes

1. Mix fry-sized potatoes with the oil
2. Mix the seasoning in
3. Spread as a single layer on a big pan and bake at 450 degrees for 20 min.

RECIPE: Almost-Dessert Rice

1 C Brown Rice
2 C Water
1 tsp Sugar
1 tsp Cinnamon
Dash of Ginger
15 Almonds
20 Raisins
1 tbsp Olive Oil
1 C Skim Milk
1 tsp Coriander Seeds
1 tsp Vanilla Extract
5 tsp Mung Beans

1. Cook Rice in Water with Mung Beans (about 25 min)
2. Sautee Sliced Almonds and Raisins in the EVOO until it smells divine. Put it in a bowl.
3. In the same pan, cook on medium heat the rice, milk, carrots, sugar, and spices. Stir until the milk goes away.
4. Add the raisins and almonds.

Enjoy this amazing dish!!! It's one of the top two things I've ever cooked!

RECIPE: Tofu Chocolate Mousse

INGREDIENTS:
1 lb Soft Tofu
Candy Cane Bits
3/4 C Cocoa
Peppermint Candy Cane
8 tbsp Sugar
1/3 C Milk
Marshmallow

DIRECTIONS:
1. Slice up and Boil the Tofu.
2. Puree the Tofu, Milk, Sugar, and Cocoa.
3. Put a candy cane in a plastic bag and hammer it.
4. Add the bits and blend it a bit.
5. Chill the mixture for a couple of hours.
5. Serve with marshmallows and a candy cane.

RECIPE: Biscuit Sweet Potato Samosas

Biscuit:
2 C Whole Wheat Flour
4 Tsp Baking Powder
1 Tbsp Sugar
1/2 Tbsp Salt
1/4 C Buttery Sticks
1 C Soy Milk

Samosa Filling:
2 Yams
1 Large Onion
1 Carrot
1 Tsp Garlic Powder
1 Tsp Turmeric
1 C Frozen Peas
2 Tsp Olive Oil
1 1/2 Tsp Mustard Powder
2 Tsp Curry Powder
1/2 Tsp Cayenne Pepper
1 Tsp Corriander

1. Microwave Yams in 1 C water for 9 min - 3 x 3-min sessions, stirring between sessions
2. Sautee Onions & Carrots until the onions are browned
3. Add Seasonings and Stir
4. Mix thoroughly all biscuit ingredients, including shaved up Buttery Sticks
5. Place 3/4 inch high, 2 1/2 inch diameter coins of dough on greased baking sheet
6. Bake at 450 degrees for 15 min
7. Mash up the microwaved yams, mix in frozen peas
8. Add the yam concoction to the seasoned veggies
9. Continue to cook on med-low until the peas start turning wrinkly
10. Halve the biscuits, and fill with the samosas filling, sandwich-style

RECIPE: Vegan Cornbread

3 cups Whole Wheat Bread Flour
3 Cups Corn Grits
1 Cup Blueberry Soy Yogurt
1/2 Cup Applesauce
6 tsp Baking Powder
3 tbsp Egg Replacer Powder
1 1/2 Cups Water
3 Cups Plain Soymilk
2 tsp Salt
1 1/2 Cups Cooked or Frozen Corn

1. Mix it all.
2. Pour it 1-inch thick into greased pans.
3. Bake it at 400 degrees for 45 min or until brown.

Great served with Chili! the sweetness of the Cornbread plays well with the spiciness and heartiness of the Chili.

RECIPE: Irish Oat Cake

Original Recipe by Cara. Vegan Awesomeness that I have to share.
No picture, b/c I haven't made it myself yet, but Cara's was good.

2 c oats
2 c flour
2 tbsp sugar
1 1/2 tbsp baking soda
1 c hazlenuts
1/2 package dried cranberries
1 1/2 c water
1 buttery stick

350 degrees, 45 min

RECIPE: West African Style Black Eyed Peas

Ingredients:
1 package Black Eyed Peas
2 tbsp Paprika
1.5 tbsp Curry Powder
2 Onions
15 oz Can of Tomatoes
1 tbsp Canola Oil

Directions:
1. Soak peas for a day in lots of water
2. Simmer the peas for an hour, stirring 3x or so
3. While it boils, chop up the veggies
4. Sautee veggies w/ the oil, and then add the spices
5. Drain the peas and add the seasoned veggies

Modifications:
- Wouldn't hurt to add more onions, tomatoes, and even chopped spinach.
- I'd be interested in adding some spiciness to it - maybe cayanne.

RECIPE: Egg White Omlette

2 Egg Whites

Garlic & Herbs Seasoning

Cooking Spray

Combo of Tomatoes, Onions, Mushrooms, Peppers

Low Fat Cheddar

1. Spray Pan

2. Heat up on Medium

3. Throw in Veggies

4. Pour on Eggs

5. Redistribute Eggs as necessary to get even cooking, use lid to retain heat

6. Flip when it's stable enough

7. Top w/ Cheddar

8. Put on plate & sprinkle on seasoning

Simple, but my repetoire's pretty limited right now.

RECIPE: Cheese & Veggie Quesadilla

1 Whole Grain Lite Flatbread or Tortilla

1.5oz FF or LF Cheddar

Salsa

1/2 C Peppers, Onions, Tomatoes

1. Heat stove to medium and place the bread on the pan.

2. A minute after the bread gets hot, flip it.

3. Sprinkle on the cheese and veggies and wait until it melts.

4. Add the salsa.

5. Fold the bread and heat another minute to get crispiness.