keep on keepin' on

Heh. Still poor.

I managed to make my delicious "all love" pasta last night. Everyone loves this pasta, hence all love, cause there's no hate.

I have strawbetteries drying in the kitchen waiting to be chopped and dressed with agave nectar. ^_^

Some links I wanted to save:

-=-Green Smoothies

over and out
  • Current Music
    Monty Are I - Away With Two Chairs


No work means no money which means no food. Still some ruminations:

1. I am obsessed with fresh strawberries drizzled with agave nectar and honey. I can get through a whole box in one sitting.
2. I made the perfect smoothie the other day: fresh mango and strawberrie, 1 cup of stonyfield farm peach yogurt, frozen raspberries and very vanilla silk. Usually I make it with all frozen fruit and either yogurt or silk, but this was a perfect combination of everything.
3. I've remembered my weakness for good bread grilled with margarine.
4. I prefer marg to butter when it comes to bread.
5. I do have some food porn including a splurge on cornish game hen. (!!!) My brother said "who are you, Martha Stewart?" But I pointed it out that it's good for when you're cooking for one.

Over and out.
  • Current Music
Goren <3s Muffins

vegan apple spice muffins

a heavily modified blueberry muffin recipe

1/2 cup veg. shortening
1/2 cup applesauce
1 cup brown sugar
3/4 cup of agave nectar
1ish tbsp vanilla extract (i never exactly measure)
2 very ripe bananas (egg sub.)
1/2 tsp salt
4 tsp baking powder
4 cups flour
heaping 1/2 tbsp ground cinnamon
ground allspice, ginger, and clove (didn't measure, just sort of did it to taste; be careful though as cloves and ginger can be overpowering)
1-1/4 cup soy milk (i used silk very vanilla)
2.5 pink lady apples
orange juice for the apples
sugar in the raw for the top
2 12-count standard size muffin tins

ing. notes: the applesauce is to replace the other 1/2 cup shortening, feel free to use a full cup of shortening or substitute something else. the original recipe called for 2 cups white sugar, but that's waaay to much, so I used brown sugar and agave nectar. you can use soy milk, or almond/rice milk, in the original it was cow milk. i really like using orange juice to keep the apples from turning brown, i think it adds a nice flavor.

Peel, core and chop the apples into 1/2 inch pieces, toss them in a bowl with orange juice, set them aside. Original recipe: Grease muffin tin well, including the top and flour lightly (or use paper liners). I just spray the muffin tins with cooking spray, using a paper towel to distribute it evenly throughout the cups. Beat shortening and sugar, adding applesauce and agave nectar slowly; I threw them all in the bowl and mixed them together, and it looked sort of funny, so "creaming" the brown sugar and the shortening and then adding the applesauce and agave nectar seems like it would work better.

Peel and break up the 2 bananas in a separate bowl, blending them until smooth (I used an immersion blender). Add to the mixture along with vanilla.

Mix dry ingredients together with a sifter, and mix in alternately with milk. Fold in the apple pieces (or just mix, the nice thing about apples is they can withstand mixing).

Fill muffin tin to the top or a little below, top muffins with a bit of sugar in the raw, or omit it. Distribute any leftover mix as needed. Bake in a preheated 425 degree oven for 5 minutes, then turning the heat down to 350 degrees and baking for another 30-35 minutes or until they test done, the tops should be a nice, light, golden brown. Note: It may just be my muffin tins, but sometimes the sides and bottoms get a little dark so if they look like they just need another minute or two, pull them. Furthermore, don't let them cool too long in the pans, as the sides will continue to cook.

Makes 24 standard size (the tin cups are about 2.5 inches across).

Author's notes
Mine got a little dark, some burnt on the sides. I think part of it was that I left them in too long, but I also forgot to read the instructions on the bottle of agave nectar that said to lower the temperature by 25 degrees.

The exterior is a little chewy (which I like) and the interior is a little too moist and almost gummy. Perhaps just 1 cup of soy milk next time.

house, cheese


-=-I'm always looking for foooooood icons.
-=-I am eating fresh cantaloupe and pineapple right now. I love pineapple! (I should have a pineapple icon.)
-=-I had toast for breakfast. Toast is one of my favorite foods in the entire world.
-=-Dinner was a BLT; white bulkie roll, mesclun mix (we didn't have any lettuce), sliced plum tomatoe (I did an awesome job slicing! Usually I'm crap at getting nice, even slices.), bacon, and a vinaigrette (evoo, salt, pepper, red wine vinegar). It was really good, the mesclun added an almost bitter contrast and the dressing was delicious. Usually I just have blts dry (I hate mayo!), but I'm going to do this more often. Obviously, it would be really easy to make this vegan/veggie. You can use any number of meat substitutes, tempeh is common for bacon, some form of tofu (which you could marinate in the dressing perhaps?), or seitan. Or you could use different veggies, grilled portobellos, etc.
-=-I have a bunch of blogging to do, some recipe experiments, and some pictures.
-=-Over and out.

food blogging from another journal pt. 2

In this issue: revisiting past speculations, the vegan obsession, the obligatory list of favorite foods, recipe speculation for next time, and links!

-=-First of all someone needs to come up with a better name, because despite being an English major, I sure can’t.

-=-In the last issue of food talk, I waxed about a roasted pepper/garlic dip/spread/thing. Well I tried it on turkey sandwiches and it was DELICIOUS. And it’s vegan (the dip, not the sandwiches).

Roasted Deliciousness Dip

3 red/orange/yellow bell peppers (use whatever colors are available, just NOT GREEN!)
2 heads of garlic
Olive Oil

Roast the peppers; rub them with olive oil and stick them under the broiler until they’re nicely charred. Let them cool in a paper bag and then peel off the skins. Don’t rinse them!!! That’s how you rinse off the flavor. Rip them apart and toss them in the mixing apparatus*.

Roast the garlic. Cut off the top third of the garlic, remove any extra bits of husk, drizzle it with olive oil and stick it in a tin foil pouch (though admittedly it’s easier to do the drizzling after they’re on the tinfoil). Stick in a 350-400 oven for anywhere from an hour to an hour and a half. Let the garlic cool, and you can just squeeeeze the garlic out of the husk, into your mixing apparatus.

Add salt and pepper, and start mixing! As you mix, drizzle in olive oil until its smooth.

Use as a dip, or a spread for sandwiches, or pizza, or whatever! But be warned, it is definitely potent stuff.

*mixing apparatus = blender, food processor, etc. I use an immersion blender with the cup thing it came with.

Note: I’m not actually turning vegan; quite simply because I hate limiting my options. I like milk, yogurt, ice cream, roast beef, and pizza, among other various food items. I look forward to finding new vegan blogs, or when my favorites update. I love the wave of new ideas and the seemingly limitless possibilities when it comes to food. [i]But wait,[/i]you say, [i]did you not just say you don’t want to limit your options?[/i] Yes I did. But given the fact that vegans do not eat things that I do, they tend to have a far greater range with what they do choose to eat. This culinary range, as well as the healthful aspects, are what attract me to vegan eating. Don’t get me wrong, I know it’s possible to be an unhealthy vegan (since refined sugar, white flour and frying are still vegan), not to mention maintaining a consistent variety of food in order to get the proper amounts of vitamins and minerals. I’m also not crazy about substitute foods, mostly things that are blatant copies of meat products, such as tofu sausage/pepperoni, tofurkey, etc. Seitan and tempeh intrigue me but I’m not brave enough to try them yet. I HATE the texture of tofu. It’s always in my miso soup and it’s a major turnoff. It’s just so . . . rubbery. Blech. Plus it is really easy to screw meat up if you don’t have a lot of experience cooking with it and who wants to waste all that money?

-=-Recent Favorite Foods:
Fresh pineapple, organic pink lady apples, fig newtons, rotisserie chicken, triscuits, toast, and baby carrots. Spices? Er paprika. Mmm delicious.

-=-Recipe Speculation
1. Red skin mashed potatoes (possibly with scallions) with steamed carrots and broccoli in a lemon/garlic/thyme sauce.
2. Broccoli, red pepper and snow peas sautéed with soy sauce and sesame oil, garlic and ginger, sprinkled with toasted sesame seeds. Oh and scallions as well. I love scallions. This would be really good with beef if I had the patience for it. Oh and I have rice noodles to serve it over. Excellent.
3. Perfecting my paprika/oregano veggie stir fry over rice noodles. Usually carrots, green beans, and bell peppers, with red onion and garlic with olive oil and *gasp* butter. Also served over rice noodles with salt and pepper.

Cupcakes Take the Cake
The PPK food porn thread, read it and get hungry!
Vegan Lunchbox started the whole thing
what the hell _does_ a vegan eat anyway?

Til next time . . .

food blogging from another journal pt. 1

Just to put something up, this entry and the next are from a different online journal I keep.

I just found my recipe for marshmallows! I win! I've made them before, it's pretty easy and better than the stuff you buy at the store. I'm planning on splitting the batch between 2 friends and myself, 15, 15 and 10. I don't want 40 marshmallows sitting around taunting me, that's for sure.

I wish I could find a recipe for home made hot chocolate mix, because, what a cute present is that?

I had a really good idea for a roasted garlic/pepper sauce (for sandwiches or some such) One head of roasted garlic, 2 (or should it be 3?) roasted peppers (red or yellow and orange, yum!), a bit of lemon juice, salt, pepper and olive oil. Throw it all in the food processor and let it go. I'm going to try it on thursday when I will have company for lunch. Mmmm turkey sandwiches with that and then a prework nap. Sounds fantastic.

I have made chocolate chip cookies so much in my life I have the recipe memorized. ^_^

3/4cup of white and brown sugar
2 large eggs
2 sticks of butter
1 tsp (but I never measure) of vanilla
2 1/4cups flour
1 teaspon of baking soda
pinch of salt (it's actually 1 tsp, but that's all I ever do)
12 oz bag of choc chips
special secret ingredients:
1 1/2 tsp of cinnamon
pinch of ground clove
for something different: 1/3 cup of cocoa powder

preheat the oven to 375
Mix the dry inngredients, and start mixing the sugar and butter together. When blended add each egg, one at a time, and then the vanilla. Slowly mix in the dry ingredients. Finally add the chocolate chips and portion them out in rounded teaspoons on a cookie/baking sheet and bake for 7-11 minutes. It might be 8 instead of 7. I usually do 8. You want them to be golden brown, but don't overcook them, they just get crsipy, not soft.

I was going to make french bread pizza but that's for another day I guess. I mix cut up veggies [ tomatoes, peppers { usually yellow and orange }, red onions, and broccoli] with garlic, olive oil, dried oregano [or fresh] salt and pepper. I spread it on french bread that's been cut in half, put shredded mozz on top and put it in the oven until the cheese is melted. Next time, I think I'm going to hollow out the bread and toast it first.

Also the obligatory: I love pineapple! I had fresh fruit salad for breakfast today and I saved all my (huge chunks) of pineapple for last.