It's not delivery or Digiorno....

Popsicle Power

So here's the skinny on popsicle making. It's as easy as 1-2-3.

1. Blend (fresh or frozen) fruit to puree. Leave it a bit chunky to add to flavor.

2. Mix a little juice about a cup, and honey or agave to sweeten.

3. Add to popsicle mold of your choice.

Enjoy!

Taking On, Takeout

Who hasn't done it…craved the yummy goodness of takeout. Whether it's for the convenience or the craving, we've all been there. So I took it on a personal mission to try and recreate some of my takeout faves, sesame tofu, red curry tofu, and pizza (just to name a few). And now that I have almost perfected them, I can have my takeout without the guilt and half the cost.

First up, Sesame tofu, who doesn't like good Chinese?! And I have the simplest recipe ever! As I noted in a previous blog I freeze my tofu. The consistency makes it easier to handle during the frying process. One tofu block is thawed, squeeze out as much water as possible, letting it sit in the sink with a can on top also helps. Next, coat with cornstarch, I usually put it in a bowl and shake it until tofu is completely coated. Let it sit, so cornstarch is absorbed into tofu. Tofu can sit while sauce us being made. This makes the crunch on the tofu.

3 tablespoons ginger/garlic mixture**
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons sesame oil, frying
Shake of red pepper flakes (for your spice level)
1/3 cup of honey (i've tried agave and doesn't work the same)
3 cups blanched broccoli
Sprinkle of sesame seeds

Fry tofu and sit off to the side on a paper towel to drain. Sauté garlic/ginger. Mix vinegar, soy sauce, cornstarch in a separate bowl, then add in pan. Make sure pan is on low heat. Mix until sauce thickens a bit then add honey. Add tofu and blanched broccoli. Mix over low heat until sauce covers everything. Add (sticky) rice and serve!

Next, red curry tofu. Trader Joe's sells a small container of red curry paste, that makes this recipe super easy to make. And no need to fry tofu.

1 tablespoon of fresh garlic/ginger, optional (adds depth of flavor, makes more semi-homemade)
1 can coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons brown sugar (palm sugar works well also)
1 container tofu
1 cups cooked veggies (fresh or frozen) of your choice (suggestions: cauliflower, broccoli, carrots, red/green peppers), optional

Over low heat add ginger/garlic mixture and sauté in oil. Next, add coconut milk, whisk in curry paste and brown sugar until fully incorporated. Bring to a simmer and add tofu, let it cook for about 7 to 10 mins to absorb some of the flavor. Add veggies and simmer for another 3 to 5 minutes. Add (basmati)  rice and serve!

Lastly who doesn't love pizza. I found the best Cauliflower Pizza Crust on this blog. I usually skip the mozzarella in the crust, just to keep it lighter. And I my topping and enjoy. It's a delicious alternative, makes having a 3rd slice guilt-free.

**Note: Ginger/garlic mixture can be made make this ahead of time and kept in your fridge. It works wonders in most recipes and keeps fairly well. Although I would recommend using within a week or 2 at the most. I use a small grater to finely grate both.

Juicing…like a Boss!

So in my small attempt to balance my life (and my weight) after having a baby. I decided to start juicing. I settled on the Breville Juice Fountain Plus, like the one used in "Sick, Fat, and Nearly Dead." It had the best reviews and was noted for being cost-effective and good for even non-juciers. So far I really like it. It easier to clean, if you clean it regularly, after juicing is the best time to clean it. So some people complained about the scraps not being super dry. And now I get why, but the amount of juice I get is sufficient.

Now to be honest I initially wanted to do 2 to 3 juices a day. But it's hard to do that plus prepare an actual meal and watch a baby. So that will come later. I also plan on making ice cubes and popsicles with my juice…also coming later. Maybe soup in the winter…coming later. But here now, juice. So far what I have done is use the recipe book and the internet for inspiration. So far I haven't been too disappointed. My basic juicing suggestions are here, along with some things I have learned….

- Strawberry juice is just ok, most soft fruit is better eaten than juice.
- Riper fruit should be eaten or baked for maximum enjoyment
- Apples, Pears, and Oranges are natures natural juicing sweeteners
- Celery flavor is strong just like in regular cooking (I don't mind, personally)
- A little ginger goes a long way (seriously like 1/2 inch)
- Taste is subjective, mix and match your favorite fruits and veggies for a drink that tickles your fancy

 Carrots, beets, ginger, apple

 Mango, spinach, apple

Beets, carrots, orange, apple, ginger

 

 Cucumber, parsnips, pear, orange

And as far as eating with your eyes first, the colors are amazing. I'm always excited once I've finished juicing to taste the finally product, wishing you the same. Happy Juicing! 

Reminiscing…Catering Dreams

I have had the chance to cater several events. And as the natural process would go, I think I get better with each one. One of favorites so far was a bridal shower May 2013. It was my first since my move to NYC. I've felt a bit stifled in my catering quest since moving here because of my small living quarters. It's hard to showcase my skills with my limited space. But in some twist of fate, my skills were requested without me even having to prove my skills. And not to toot my own horn, but I showed out! Most of the recipes were made on the spot, and were my first time attempting.

Here's what was on the menu:

Drinks:
Strawberry, Basil Water
Lemon Lime Water
Lavender Lemonade
Assorted Teas
Sparkling Cider

Main Menu:
Veggie BBQ Meatballs
Mini veggie Sliders (w/ Soy glaze, Swiss cheese, and a pickle)
Strawberry Salad (mixed greens, thinly sliced red onion, strawberries, glazed pecans (this can be on the side), and feta with raspberry vinaigrette
Fruit Salad (strawberry, kiwi, blueberries, strawberries, watermelon)
Mini pumpkin sage biscuits with fried "veggie" chik'n
Spanakopita (Costco frozen)
Olive Focaccia (w/ mozzarella) with marinara dipping sauce
Stuffed Mushrooms

Here are some pictures:

I'm still working on presentation. I have the food portion down, all in due time. If I had my wish I'd cater for a living. I love the satisfaction that comes with cooking for people. And it's something I'm strongly considering as my next career choice. Who knows what the future holds...

Brussel Sprouts Two Ways

I can count the times I've had Brussels sprouts on one hand. So I wanted to challenge myself to get to know them more.

So I tried brussels sprouts two ways, first sautéed like I cook my cabbage and then roasted in the oven.

My sautéed brussels sprouts were hit with my husband. Two tablespoons of melted butter, 1/2 teaspoon of garlic salt, and 1/2 shallot. I cut brussels sprouts in half and sauté until they start to caramelize a bit.

Next I tried roasting them. I put them in a bowl and toss with 1 tablespoon of Olive oil, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper flakes, and a sprinkle of pepper. Roasted them at 450 degrees for 15 mins, remember to turn them occasionally. Once they are out of the oven, sprinkle with rice vinegar and drizzle with honey. Sweet, sour and spicy all in one!

Definitely adding these fun little super foods to my repertoire. Until new time!