Around the Town

As a bona fide foodie, it is my duty to taste and indulge. Recently I went to New Orleans, and had some amazing food. But none quite as notable as Beignets with Hot Chocolate from Cafe du Monde. 

Not all of tastings are from out of town. These delicious creations are from Sugar and Plumm in the Upper West side in NYC. The first is a mushroom waffle, it's 2 waffles with melted muenster cheese, portabello mushrooms, and topped with an arugula salad.

I finished the lovely meal with a brownie sundae. They have a huge selection of desserts. I went back a week later and had the chocolate mint sundae which is also delicious. And if your up to it, and have 5 willing friends with you, get the fishbowl. You'll thank me!!

Christmas Dinner

My family came to visit this year since we had the little one since I was unable to travel for the second year in a row. And it was such a relief to have them here. So as a special treat for Christmas I made some of our favorites: mac and cheese, sweet potatoes, greens, and veggie meatballs. Here are the recipes, not use to putting it in measurable format, so bare with me.

Meatballs:

1 small can of vege burger (you can also use 1.5 packages of griller crumbles)

1/2 cup of breadcrumbs
1/2 cup of cheese (optional)
1 Egg
1/2 chopped onion/green pepper (saute)
Seasoned to taste - sage, black pepper, salt, onion powder, garlic (fresh or powder)
1 cup of bbq sauce (I use sweet baby Ray's)
1/2 to 3/4 orange marmalade

Roll and place in casserole

Top Glaze:

Bake at 375 degrees for about 40 to 50 mins

If it's still a little wet, balls won't stay together...just add some more breadcrumbs

Mac and Cheese:

1/2 box Elbow Macaroni noodles

4 eggs

1 cup milk

1 tablespoon seasoned salt

4 cups cheese

Boil macaroni noodles. Layer macaroni and cheese. Mix eggs, milk and seasoned salt. Bake at 425 degrees for 45 mins

Greens:

2 bunches greens

1 onion

1 sweet red pepper

2 cloves of garlic

2 tablespoons of oil

2 packet of goya (no msg)

Clean greens and then boil. After 30 mins add pepper, onions, and garlic. Season and cook another 20 mins.

Sweet potatoes:

Bake at 450 degrees for 1 hour. Usually for 3 or 4 medium/large sweet potatoes...I use half stick of butter, 1/2 cup of brown sugar, maybe 1/4 white sugar maybe less, dash of cinnamon and nutmeg (place in oven and check occasionally). If they are not sweet enough use more brown sugar it's not as sweet as white sugar. 

Christmas Gift - Griddler

This year was a good year for Christmas gifts. One of my dear fiends got me a very practical, and quite magical kitchen gadget called the girdler. And it's as amazing as it sounds, a grill and griddle in one. She even got me the waffle plates. And while my husband may not be eager to admit my kitchen gadgets come in handy, they are fun and cool to use.

Cheers to a year filled with pancakes, waffles, and all things grillable!

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!