Log in

No account? Create an account

Location Change + Website

Hey guys, I'm not sure if anyone follows this, but I just wanted to write to say that I have a blog! It's been up for about a year, I believe, and it's at....


So please check it out if you so desire!

Old Faithful

It's been quite a while since I've posted on here. I started using this new journal application, and this was an option on it, so I decided to post an entry. My friend recently started a recipe/book/coolstuff sharing website that I've been sending recipes to (http://comenshare.weebly.com/)
But anyways, I thought that as my first post back here, I would share a simple (but delicious) hummus recipe. It's pretty much your standard hummus, but it alwyas surprises me how many people buy the store kind when (in my opinion) making it your self tastes better and is way cheaper. So here goes:

1 Can Chickpeas/Garbanzo Beans
3 Cloves of Garlic
2 Tablespoons Tahini (sesame paste)
1 Teaspoon Extra Virgin Olive Oil
Juice of 1 lemon or lime
A few dashes of Paprika
A few dashes of Cumin
A pinch of cayenne/red pepper
Additional olive oil (optional)

1. Drain chickpeas, but reserve the liquid.
2. Combine chickpeas, garlic, tahini, olive oil, juice, and spices in a blender. Blend until it reaches the desired consistency, adding the reserved liquid to get it to the desired smoothness.
3. Pour into serving dish and top with a sprinkle of paprika and additional olive oil if desired.

Note: You can change it up by adding roasted red peppers, using a different bean, or adjusting the quantities of each ingredient.

Bad Coffee

 One thing that I really don't understand is how people can drink bad coffee every single day. It just doesn't compute in my head. Sure, you can get twice as much coffee for the same price, but doesn't the taste play any factor in one's coffee buying decisions. I mean, I'll admit that there are some brands that actually taste good that are cheaper, but these are not the brands that a lot of people buy. I'd like to think I'm not that discriminatory about my coffee. I mean, if it does the job- great. As long as I'm not buying it at a coffee house, coffee is pretty much coffee. But then I tried really bad home coffee. It should not be a chore to drink coffee. It should be a wonderful, delectable experience. Coffee should not taste sour. OK, that's the end of my coffee rant.
In other news - I made a chicken and black bean enchilada casserole last night. It was wonderful! However, I think that the next time I make it I'm going to try and make it fresher than the one I made last night. Anyone have a good recipe for a fresh enchilada casserole? (One in which the only thing that comes from a can is the beans and maybe a tomato product)

Portobello and Black Bean Quesadillas

 So the title of this entry is what I made for dinner tonight, and let me tell you: they were verrrry good! It was the perfect sized main course. I finished, and I was completely satisfied. This has been happening a lot lately, and I'm thrilled about it. I think it's because I've been eating all my meals at the table. Anyways, I served up the quesadillas with a frozen veggie stir-fry mix (I mixed an asian one and a pepper & onion one). I didn't take a picture because I was lazy. : ( 

Anyways, here's the link to the recipe:
(I used balsamic vinegar instead of the vinaigrette because that's what I had on hand) 

In other news, A Short History of Women is turning out to be a rather good book. It definitely catches my attention, and it's interesting getting a glimpse into the lives a women from different time periods. Even though it's fiction, I think it must somewhat mirror actual events in some women's lives. I'll have to write more about the book when I''m finished with it. I feel like I should have all this time to read, but whenever I sit down to just do whatever, I end up on the computer. 
So besides cooking and reading, I do actually have a life- tonight I'm going to a local restaurant for some karaoke! It should be interesting. 


 So I haven't stopped cooking. Just stopped posting. I lost my camera for a while and my summer job started (aka I got lazy). My repertoire has definitely expanded - I've cooked all sorts of fish, made turkey burgers (which were incredibly delicious- Saté burgers, asian style), made a tofu dish with a sauce, and cooked with tempeh to name a few. Although I must say the things that I am most proud of are always my baked goods. I feel like there's more creativity involved or something. Whatever I'm baking must not only taste good but also look good. My home cooking on the other hand is just for my family, and presentation isn't exactly a top priority considering I make it and they all eat it at their leisure at some point in the night (or don't eat it). But anyways, my goal is to write more about my cooking adventures... 
To whet your appetite, here's a link to the recipe I'll be making later:


I haven't quite decided what I'm making with it. All in due time, I suppose. As a side note, I'm reading this book called A Short History of Women by Kate Walbert. It was a leasebook at my library, and I just plucked it off the shelf. I don't think I've ever just decided on a book like that in recent history, but I'm glad I did. I'll let you know all about it later. I think I might start writing about my reading endeavors as well. 


Blackened Tuna Steaks w/Mango Salsa


OK, so I get pretty excited about my cooking sometimes. And this was a dish that truly made me ecstatic! In the past, I've had some really dry home-cooked Tuna, so I was afraid that mine would turn out the same, but it didn't. The tuna steak was moist and perfectly seasoned, and the mango salsa complimented the fish and spices beautifully. My picky cousin had thirds on the fish! I served this up with some brown rice (which also went nicely with the salsa) and some broccoli cuts we had in the freezer which I seasoned with garlic and lemon juice. This was a really delicious meal that sounds impressive yet is pretty easy to make. 

View the recipe here!Collapse )


cooking updates

 So, I lost my camera cord for a short while, but now I've found it and I will be posting a few cooking adventures in the near future. I guess this post is more to hold me to my word than anything else. haha


 So I'm a huge coffee fanatic. I love coffee. I love the taste and the side-effects. I'm making coffee right now. I want to know what goes into make a really great cup of coffee. For instance, the coffee that I am about to enjoy is flavored (how do the flavor coffee?) and will be about average as far as coffee goes. But there's other coffee out there that's just about the best coffee that you'll ever taste. How does it get that way? And how does every diner have the same coffee? Is there some sort of diner code for slightly watery run-of-the-mill coffee? 


Lemon Chickpea Stir-fry

For a long time now I've been wanting to experiment with cooking tofu, tempeh and other meat-substitutions. Not that I'm vegetarian or anything; I just find vegetarian cooking to be so much more interesting and creative. Also, I tend to lean vegetarian in my cooking and eating choices. But that's neither here not there. Last week at the grocery store I decided to force myself to make a meal with tofu and bought a nice water-packed square of the stuff. After much searching on the internet (which is the source of the majority of the recipes I prepare) I stumbled upon this Lemon Chickpea Stir-fry on 101cookbooks.
I was attracted to the recipe because of its inclusion of a second relatively good source of vegetarian protein- chickpeas. Also, the recipe includes a nice amount of vegetables which I always find to be a plus. The original recipe called for kale, but I was roasting beets to go along with this dish, so I used the beet greens instead. The outcome was a fresh, delicious stir-fry that my family highly enjoyed. (Except my dad who didn't touch the tofu and my sister who I'm pretty sure never tried it or half of my cooking for that matter) But my mom had seconds and packed up some for lunch. So all-in-all, if you like tofu, you'll like this recipe.

4 teaspoons extra-virgin olive oil
fine grain sea salt
1 small onion, sliced
1 can chickpeas, rinsed and drained
12 ounces of extra-firm tofu, cut into cubes
2 cups beet greens (or kale or spinach or chard... just about any leafy green)
1 zucchini, chopped
1 yellow squash, chopped
zest and juice of 1/2 a lemon

1. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Stir in the onion, chickpeas, and salt. Saute until the chickpeas are deeply golden and crusty. 
2. Add the tofu and cook until it is heated through (mine had some darkness around the corners), just about 2 minutes
3. Add the beet greens and cook for another minute.
4. Remove everything from the skillet onto a large plate and set aside
5. Add the remaining 2 teaspoons of oil to the skillet. Add the zucchini and squash and saute until it takes on a bit of color. About 2 or 3 minutes
6. Add the chickpea mixture back to the skillet and remove from heat
7. Squeeze the lemon juice (watch the seeds!) over the mixture and add the zest. Stir to mix. 

Recipe source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

Garbanzo Bean and Tahini Burgers

I have a great love for veggie burgers and this recipe stuck out to me as a new take on the genre. I guess these are sort of like felafel only less crispy and small and more "meaty." I baked them in the oven, though the recipe notes that they can be cooked in a pan or on the grill as well. To assemble the sandwich I halved the burgers and loaded them into half a pita with romaine lettuce, cucumber, and a yogurt-cumin sauce.
The result was a refreshing sandwich with a mediterranean vibe, perfect for a summer day.

1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
3 tablespoons minced red onion
3 tablespoons chopped fresh dill
2 1/2 tablespoons oatmeal
1 1/2 tablespoons fresh lemon juice
1 large egg white
1 tablespoon tahini
2 garlic cloves, peeled
1/3 cup plain nf yogurt
1 tsp cumin
fresh lemon juice

1. Using fork or masher, mash 3/4 cup garbanzo beans in medium bowl.

2. Next, mix in the chopped onion and dill, oatmeal, and lemon juice.

3. Puree remaining garbanzo beans, egg white, tahini and garlic in a food processor until almost smooth. Stir into mashed garbanzo bean mixture. Season with salt and pepper. Shape mixture into four 1/2- inch-thick patties.

4. If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. If baking, preheat oven to 375˚F and spray baking sheet with nonstick spray.

5. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side. If baking, bake for 12 minutes then flip the burgers over and bake for another 12 minutes.

6. Mix yogurt, lemon juice and cumin.

7. Place burgers in pita halves. Top with lettuce, cucumbers, and yogurt sauce. Enjoy!

** Recipe acquired from epicurious: