glamjam: (Mad Men; pink Joan)
My Aloo Gobi

(Adapted from this recipe, which is in turn adapted from Anupy Singla's The Indian Slow Cooker)

I originally got this recipe from my friend, Dan the Yeti. I cat-sit for him occasionally and during a stint over the summer, I was ordered to make this while he was away because all the ingredients were in the apartment and should be used soon. Indian food? From a crock-pot? I was sold.

It was a little spicy for me, though; why I'm a spice wimp who loves Indian food, I'll never know. So when it came time to make this again at my own house, I made a couple of alterations to better suit my tastes - two potatoes instead of one, sweet potatoes to temper the spiciness, and 2 tsp chili powder instead instead of 3. So maybe it's wimpy aloo gobi, comparatively speaking, but it's aloo gobi that I'll gladly stuff in my face. I usually eat this over some quinoa to up the protein content a bit.


Ready to start cooking!

Serves 6

1 large cauliflower, washed and cut into bite-sized pieces
2 sweet potatoes, peeled and diced
1 medium yellow onion, peeled and diced
1 medium tomato, diced
4 cloves garlic, minced or pressed
1 poblano pepper, or pepper of your choice
1 tbsp cumin seeds
2 tsp red chili powder
1 tbsp garam masala
1 tbsp salt
1 tsp turmeric powder
3 tbsp olive oil
1 heaping tbsp cilantro, chopped (optional)

Put all the ingredients in the crock-pot. Cook on low for 5 hours (turn up to high for the last hour if you think it's necessary). Stir occasionally. Don’t worry if the cauliflower seems crunchy; it will eventually soften and release liquid. Add cilantro after cooking is completed. Serve with rice, naan, or quinoa.

Note: I chop all of the ingredients except for the cauliflower, which I like to breakup by hand directly into the pot. I find it meditative and less messy, but chopping is probably faster.
glamjam: (Night sky)
Tofu & Kale

(Adapted from this recipe at vegweb.com)

At one point, I did have the ingredients for the original version of this recipe...and then I was lazy and they got used for other things. And I acquired a very tasty bottle of teriyaki sauce - Soy Vay's Island Teriyaki Sauce, which tastes of pineapple! Omnomnom. So I threw things together, half following the recipe, and this deliciousness happened.

Serves 3-4

12 oz block firm tofu
1 bunch kale, about 6-8 leaves, roughly chopped
2 tbsp olive oil
1 tsp sesame oil
1 onion, sliced into half-moons
2 cloves garlic, minced
1 tsp ginger, minced
6-8 mushrooms, sliced
teriyaki sauce to taste

Cut the tofu into 8 slices and marinate in a pan with enough teriyaki sauce to cover the bottom, about 40 minutes.

Steam kale for 5 to 10 minutes, or until bright green and soft. You could also dunk it in boiling water for a couple of minutes, uncovered, until bright green if you don't have a steamer.

Heat the oils in a large skillet or wok over medium heat and add the onion, ginger, and garlic. Add the mushrooms after 2-3 minutes. Cook, stirring often, until the onions are just translucent. Cut the tofu into 1-inch pieces, drain and reserve teriyaki sauce and add to pan, stirring to heat though.

Around this time the kale should be done. Take the kale and add it to the skillet/wok and stir to combine. Add teriyaki to taste and combine well. Heat for a couple more minutes or until kale is done to your liking. Serve and consume!
glamjam: (Lingerie)
Homemade Seitan

(From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero.)

I still marvel a little that seitan's so easy to make at home, although that still doesn't help me make it with any frequency. Still, it's a simple process and it's *fun*. Just don't try to eat a piece of the raw dough like I've done several times because it's like chewing gum.

Makes 1 lb

1 cup vital wheat gluten
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tbsp olive oil
2 cloves garlic, pressed or grated

Broth:
4 cups broth
4 cups water
1/4 cup soy sauce

Mix the gluten flour and yeast in a large bowl. In a smaller bowl, combine the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and knead those pieces in your hand to stretch them out a little.

Fill a stockpot with the broth, water, and soy sauce and stir. Add the wheat gluten pieces, cover, and bring to a boil. Try to catch it as soon as it boils and lower the heat as low as possible while still simmering. Partially cover the pot, so steam can escape, and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it's cool enough to handle. Now slice and use as you'd like. If you have extra seitan, store in the cooking broth in a tightly covered container.


Indian Butter Chicken (Murgh Makani)

(From the local newspaper, here.)

It's fair to point out that I've never had "real" Butter Chicken, so I actually have no idea if this resembles the usual dish or not. Having never had it before, I was a little sad that it didn't taste more...buttery? Maybe that's because I didn't use cream. Anyway, I'll probably investigate some other recipes before I make this again.

Serves 4

1 tbsp oil
1 medium onion, finely chopped
1 - 1 1/4 lbs seitan, cut into 1-inch chunks
1/4 cup tandoori marinade (I used Patak's)
one 14 oz can whole tomatoes, finely chopped, with juice
2 cups baby spinach (optional)
1/4 cup heavy whipping cream OR plain yogurt (I used half & half)
1/4 cup cilantro, finely chopped (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and saute until it begins to brown, about 8 minutes. Add the seitan and tandoori paste and cook, stirring frequently, for about 4 minutes.

Add the tomatoes and juice and lower heat to maintain a gently simmer. Cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Add the spinach, if using, and stir to wilt the leaves.

Remove the pan from the heat and allow to stand for 1 minute. Add the cream or yogurt and cilantro and stir well to combine. Serve with basmati rice or naan.

Note: If you can't find 14 oz cans of while tomatoes (which I couldn't), substitute 3/4 cup diced tomatoes and 1 cup tomato juice. An entire can of diced tomatoes will add too much tomato and not enough juice.
glamjam: (Default)
Lately, I haven't been doing much in the way of art (although I'm now working on a painting for friends). The most creative thing I've been doing with any sort of frequency is cooking, so...I've decided to start posting about that. I'm terrible at starting up new projects and forgetting them, however, so I'm not going to make a separate journal/blog for food - I'm just going to post things here. I hope you all don't mind. ;)

Blueberry Banana Bread

(Adapted from from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero.)

I used to make banana bread a lot, particularly before I cooked very much and felt inept. I guess I got caught up in more complicated recipes and forgot about it for several years. 8 bananas, hot summer days, and the ensuing RIPE!!!1ONE bananas certainly brought it back to mind, though. Whatever recipe I used to use, I no longer have, so when scrambling around this morning, I remember that I've actually got some cookbooks that have EVERYTHING in them, like Veganomicon. Except I didn't have applesauce and wanted to use some frozen blueberries, so I came up with the following. Also, given the oven in my house, next time I'll bake the bread for the full 50 minutes - the bread was completely delicious, but the center was a little gooey.

Makes 1 loaf, which serves 8

2 large OR 3 medium bananas
1/4 cup milk of your choice
1/4 cup oil
1/2 cup sugar
2 tbsp molasses
2 cups all-purpose flour (though I used whole wheat)
3/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla extract
1/2 tsp salt
1 cup blueberries, fresh or frozen

Preheat over to 350 degrees F. Lightly grease a 9x5-inch loaf pan.

In a large mixing bowl, mash bananas well. Add the sugar, milk, oil, and molasses. Whisk briskly to combine.

Add the flour, baking soda, cinnamon, nutmeg, salt, and vanilla extract. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the blueberries.

Transfer batter to the loaf pan and bake for 45-50 minutes. The top should be browned and a knife inserted through the center should come out clean. Remove from the oven and let cool before cutting.


Vegetarian Tetrazzini

(Adapted from this recipe at The Law Student's Cookbook.)

This was my first time ever having tetrazzini, so I didn't have anything to compare the outcome of this recipe to. It was good, but a little bland over all. I'll probably try to spice it up more next time, probably by the addition of sauteed onion, more garlic, add some cheese to the sauce, and possibly parsley. Still, a very comfort food-y dinner.

Serves 8

1 lb spaghetti, broken into thirds
1 tbsp olive oil
2 cloves garlic, minced
2 scallions, sliced
24 oz mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
1/4 tsp kosher salt
1 tsp ground black pepper
2 cups vegetable broth
2 cups half & half
1/4 cup white wine
12 oz ground "meat" (I used Smart Ground)
1 cup Parmesan cheese, grated

Preheat oven to 350 degrees F. Boil water in a pot over high heat and cook the noodles according to the directions on the package.

Heat olive oil in a skillet over medium-high heat. Saute the garlic and scallions partially cooked, then add the mushrooms and saute until they release their liquid. Set aside.

Melt the butter/margarine in a small skillet. Stir in the flour, salt, and pepper and cook for a minute until smooth and bubbly. Stir in the vegetable broth, wine, and half and half until just boiling. Let boil for 1 minute, stirring.

In a casserole dish combine the "meat" and mushrooms, then add the spaghetti and combine, and finally the sauce and combine.

Sprinkle with cheese and bake uncovered for 30 minutes.

yum yum!

Jul. 26th, 2008 10:30 pm
glamjam: (Garbage; Shirley singing)
Honeydew & Mango smoothie

1 heaping cup honeydew cubes
1 mango, peeled and chopped
1 cup water
3/4 cup yogurt
2 tablespoons sugar

Blend everything up in a blender and consume. :3
glamjam: (vyvyan)

2 chai teabags
1 cup water
1 cup milk
cinnamon stick
2 tbsp honey

-----

Put both chai teabags and the cinnamon stick into the pot, then add the water and milk. Slowly bring to a boil, being careful not to burn the milk. Turn off the heat once it's boiled and the tea has turned a nice beige color. Remove the teabags and cinnamon stick and stir in the honey. Drink all by yourself, or share with someone else if you must.

I think it's really yummy.

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