We have a lot of dried potatoes on hand in case of apocalypse, zombie or otherwise. Tonight Will made kick ass potato soup with it.
instant mashed potatoes
water
soy milk
plain almond milk
curry powder
hot sauce
salt
stir fry sauce
butter
creole seasoning
pancake syrup
wing sauce
Basically, mix it all together until it is the right consistency and heat it up. I can't help you on the amounts, sorry. And yes, some of it sounds weird or gross, but it comes out deliciously, truly.
Sunday, November 13, 2011
Monday, November 7, 2011
Falafel. Yah.
I'm starting to cook more often. Yay! Tonight I made falafel. It was incredibly great. Superlatives are my thang.
Max just said, "That was the best falafel I've ever had. It was the perfect combination of crispy and moist. Most falafel is unbearably dry." Moist was exactly the right adjective, we didn't even wince when he said it.
1 package extra firm tofu, drained
2- 15 oz. cans chickpeas, drained
1 small onion
1 egg
big handful of cilantro (puh-leeze wash the sand out!)
the spice must flow- tumeric, chili powder, creole seasoning, Madras curry powder (ya, ya, weird mix- I didn't have any cumin or black pepper), dried parsley, dried oregano
sea salt
baking powder
Srirachi
1-2 cups panko bread crumbs
Pulse everything except the tofu and bread crumbs in a food processor until it is super, duper smoove. You can add the tofu if your machine is big enough, but mine isn't. So I mixed it in by hand in a big bowl, then mixed in the bread crumbs. Spray a big baking sheet with the spray stuff & preheat your oven to 400. Use a big soup spoon and scoop out the mixture into your hand, then form it in a ball and plop it on the pan. Leave a little room between the balls, then smoosh them all flattish. Bake them for awhile, then flip them over when they are brown on the bottom. They are done when they are brown and taste right.
Serve them in warm pita bread with chopped tomatoes, lettuce, marinated artichoke hearts and tzatziki (ask William to make it- he did such a wonderful job).
For dessert, we had the BEST THING EVER!!! It was Bean's idea, plus he even got it ready for us. Vanilla ice cream with butter flavored pancake syrup (don't ask why we had it in the house... OK, it was because I made frozen waffles with fake syrup & veggie sausage one day, OK? OK?! Stop judging me! They were great!)
Max just said, "That was the best falafel I've ever had. It was the perfect combination of crispy and moist. Most falafel is unbearably dry." Moist was exactly the right adjective, we didn't even wince when he said it.
1 package extra firm tofu, drained
2- 15 oz. cans chickpeas, drained
1 small onion
1 egg
big handful of cilantro (puh-leeze wash the sand out!)
the spice must flow- tumeric, chili powder, creole seasoning, Madras curry powder (ya, ya, weird mix- I didn't have any cumin or black pepper), dried parsley, dried oregano
sea salt
baking powder
Srirachi
1-2 cups panko bread crumbs
Pulse everything except the tofu and bread crumbs in a food processor until it is super, duper smoove. You can add the tofu if your machine is big enough, but mine isn't. So I mixed it in by hand in a big bowl, then mixed in the bread crumbs. Spray a big baking sheet with the spray stuff & preheat your oven to 400. Use a big soup spoon and scoop out the mixture into your hand, then form it in a ball and plop it on the pan. Leave a little room between the balls, then smoosh them all flattish. Bake them for awhile, then flip them over when they are brown on the bottom. They are done when they are brown and taste right.
Serve them in warm pita bread with chopped tomatoes, lettuce, marinated artichoke hearts and tzatziki (ask William to make it- he did such a wonderful job).
For dessert, we had the BEST THING EVER!!! It was Bean's idea, plus he even got it ready for us. Vanilla ice cream with butter flavored pancake syrup (don't ask why we had it in the house... OK, it was because I made frozen waffles with fake syrup & veggie sausage one day, OK? OK?! Stop judging me! They were great!)
Sunday, November 6, 2011
Yay! Ginger banana chicken!!
It's been awhile since I posted something, because the day after my last post, I went bye bye to the hospital. Since then, the last thing I cared about was posting recipes for the internet. Which I'm pretty sure nobody reads.
Anyway, earlier today I was feeling mopey and made some pig bacon. Like, whoa. I forgot how good that terrible stuff is. So then the pan sat there all day with that poor pig's fat in it, and tonight I decided to cook some chicken in it (it's a free-for-all death for animals day).
I cooked skinless chicken thighs (bone in) on medium/high until they were brown. That happened really fast and they got super awesome brown, which never seems to happen with just olive oil.
I remembered I have a huge piece of ginger, so I grated a big pile. Then I saw our sad pile of clementines that were getting all wonky and dry. Only one was actually bad, so I juiced the rest (um, 6?) and put the ginger in it.
Then I poured it all over the chicken and recovered it with the splatter thingie. I left it alone for awhile, then decided on a whim to chop up a banana and throw that in. I turned the chicken over and squished it around to get coated and mix up the sauce, then left it for awhile longer. I really have no idea how long this all took. However long it takes to cook four bone in chicken thighs, I guess.
Once I decided they were cooked enough, I ate them. They needed some salt sprinkled on, but other than that, they were delicious!! I'll bet they would have been great with some beans&rice or platanos and salad, but I didn't care about that. I just wanted to eat.
Anyway, earlier today I was feeling mopey and made some pig bacon. Like, whoa. I forgot how good that terrible stuff is. So then the pan sat there all day with that poor pig's fat in it, and tonight I decided to cook some chicken in it (it's a free-for-all death for animals day).
I cooked skinless chicken thighs (bone in) on medium/high until they were brown. That happened really fast and they got super awesome brown, which never seems to happen with just olive oil.
I remembered I have a huge piece of ginger, so I grated a big pile. Then I saw our sad pile of clementines that were getting all wonky and dry. Only one was actually bad, so I juiced the rest (um, 6?) and put the ginger in it.
Then I poured it all over the chicken and recovered it with the splatter thingie. I left it alone for awhile, then decided on a whim to chop up a banana and throw that in. I turned the chicken over and squished it around to get coated and mix up the sauce, then left it for awhile longer. I really have no idea how long this all took. However long it takes to cook four bone in chicken thighs, I guess.
Once I decided they were cooked enough, I ate them. They needed some salt sprinkled on, but other than that, they were delicious!! I'll bet they would have been great with some beans&rice or platanos and salad, but I didn't care about that. I just wanted to eat.
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