feuervogel: (food)
A friend (who just completed a master's) was making bentos for her lunches and posted about it on facebook, and I thought that was a cool idea (save money, eat nutritious lunches that aren't just PB&J every day), so I looked into it for myself. This friend suggested justbento.com, which I have mined thoroughly for vegetarian recipes (and recipe ideas). The blogger has a bento 101 series, which is basically "a bento is protein, grain, and fruit or veg" and "build up a stash in your freezer" and "things you already like to make are great."

So I decided to test out a recipe from her site (http://justbento.com/handbook/johbisai/japanese-dry-curry-with-soybeans-or-tempeh). We made it for dinner, and I put the last bit of rice in a container, dumped some more curry on it, and popped it in the freezer to see how it works that way. The recipe is amazing; I'd scale back on the curry powder (ours is hot) because it's more concentrated than with a regular soupy curry. (I used a little over a tablespoon, which is about what I use in the regular curry.) I want to try freezing the curry bit separately (in an ice cube tray?) to see how that goes.

I also made sweet potato and chickpea koftas from a cookbook I have (Mollie Katzen's Vegetable Heaven). They're really good, but they don't form into patties like the recipe says they should. I scooped them up by large spoonfuls and dropped them into the skillet like weird cookies. Either I need to use less sweet potato or more chickpeas; I added extra flour, but that didn't help much. I ate them tucked into pita bread, which was delicious. Super filling, too. (I had 4, the pita, and a carrot.) I put 4 into the freezer in a little gladware thing. I bet it would also make a nice hummus-like spread, especially if I sauteed the garlic or used roasted.

There are a lot of things I want to try before I go to Georgia, so I can have a repertoire and a habit. I'm clipping a lot to my Evernote from both justbento and budgetbytes.com.

Two months! Ack!
feuervogel: (food)
I stopped eating the cereal I'd been having for several years because the quality control was really inconsistent AND I was tired of their OH NO GMO stuff on the packaging. I've been having baked oatmeal for a few weeks, and, while I enjoy it (pear & ginger is awesome), I'm always hungry. Even with the substitution of Greek yogurt for regular to get more protein. (I think it's the increase in carbs. Macronutrient balance is weird.)

So I'm poking around the internet for recipes for quick breakfast things that you can prepare in advance, put in the fridge, and reheat as needed, that revolve around eggs.

calorie talk this way )

So anyway, if any of you can recommend easy egg-based *vegetarian* cook-ahead recipes, link me. (I mean, if the recipe uses sausage, I can substitute, so it's no big deal, but an egg baked in a cup made of a slice of deli ham isn't going to work.)
feuervogel: (food)
1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

Saute the onions in olive oil until translucent.
Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.
feuervogel: photo of the statue of Victory and her chariot on the Brandenburg Gate (Default)
Because I don't have time to write anything long.

If someone points out that there is a flaw in a movement or community, that absolutely does not mean the movement or community is not worthwhile. For example, pointing out that there are some people in the atheist community who are Grade-A sexist and/or racist assholes doesn't mean that the entire atheist community is full of them or that atheists shouldn't have a community.

It means that the people within the community need to stand up and say, Hey, Prominent Atheist Figure Who Is Also a Raging Asshat, you need to knock that shit off because it isn't cool. It means that the people who are the raging asshats need to stop being raging asshats.

(This is an Actual Issue in the atheist community right now. Men (mainly men, yes) wonder where the women are at atheist meetings. Women and minorities are like, dude, we don't feel welcome because of Raging Asshats and your tacit (and vocal) acceptance of them. Change that, and we'll feel more welcome.)

Pointing out that there are feminist critiques (very good ones, IMO) of the back-to-the-farm movement doesn't mean that getting people to eat more whole foods isn't a valuable goal. It means that there are aspects of the movement that have not-very-subtle implications on women, and that these things need to be discussed and addressed. Because shaming women who are unable (or just plain unwilling, ffs) to make cooking food a full-time job isn't a feminist thing to do. Because blaming feminism for encouraging women to work outside the home and use convenience foods* rather than cook three meals a day from scratch (and preferably from food grown in their own garden) is really fucking uncool.

It is an issue that merits discussion. It is an issue that needs to be addressed.

I haven't even started with the assumption of a high socioeconomic status that's required to have someone who can make cooking everything from scratch a full-time job.

*because "processed food" is meaningless; all food is processed in some way (flour, sugar, chocolate, coffee, tea, bacon, sausage, pork chops, everything except fresh produce). Some foods are more highly processed than others.

... Apparently my version of "quick" isn't very. Time for me to go eat my dinner of store-bought dried pasta, store-bought organic pasta sauce in a jar, store-bought ricotta cheese, and store-bought mozzarella cheese (which I grated myself).
feuervogel: (food)
(Or lazy-ass lasagna.)

Serves 4.

You will need:
1/2 lb pasta (penne, rigatoni, fusilli/rotini, bowties, etc. Not spaghetti, angel hair, etc.)
16 oz jar pasta sauce (one you like)
15 oz tub ricotta
6-8 oz mozzarella, shredded

8x8 baking dish, sprayed with non-stick spray

Step 1: Cook 1/2 lb pasta as directed on package. Drain.
Step 2: Return pasta to pot.
Step 3: Pour approximately half your pasta sauce into the pot with the pasta. Stir.
Step 4: Spoon approximately half your ricotta into the pot with the pasta and sauce. Stir until thoroughly mixed. (Sauce may appear unpleasant at this stage.)
Step 5: Dump contents of pot evenly into baking dish.
Step 6: Cover with shredded mozzarella.
Step 7: Bake in preheated 375-degree oven for 25-30 minutes, or until cheese is bubbly.

This can be made vegan by substituting soft or silken tofu for the ricotta and your favorite cheese substitute for the mozzarella.

You can easily double the recipe for larger groups. Use a 9x13 baking dish instead. This is my go-to potluck dish if I'm pressed for time.


25 Nov 2010 09:28 pm
feuervogel: (food)
We managed to wrangle all the food. It was delicious. Ben's mom said the sweet potato casserole was the best she'd ever had. Seriously.

Apparently theirs always start with a can of yams. They're not very adventurous culinarily, so I bought them a subscription to Bon Appetit, which is sitting unread on their magazine stack. XP

We did early Christmas, and Ben's brother gave me "A History of the World in 6 Glasses" and Ben the remains of his bottle of Glen Elgin 12 year (bro quit drinking recently and is destashing). So we had a wee dram of it after dessert. I rather liked it, it isn't peaty at all, kind of smoky and vanilla notes, hint of spice. It's about half full, so we'll have it a while, which is good, because it's hard to come by in the US. (I'm told by a whiskey connoisseur acquaintance that it will soon be distributed in the US, to replace a closed distillery in Classic Malts line. He's also checking for similar whiskeys.)

Anyway. Time to get off the computer. Tomorrow: something familial, and Panciuto.
feuervogel: (food)
10 am: pick up quiche at WSM (also crackers & vitamins)
12:20: neuro appointment

- make parmesan crisps (oven @300)
- roast green beans (oven @350)
- bake & mash sweet potatoes (oven @400)
- thaw puff pastry, roll out & shape, refreeze
- make topping for sweet potato pudding
- soften ice cream & stir in bourbon & molasses

9 am: prep pear tart (cook pears, cook filling)
10:30: tart in oven (400), prep sweet potato pudding
11:30: pudding in oven (350)
unknown time: put quiche in oven with pudding
12:30: pack everything up and go to the hotel

What to take
- cranberry sauce
- green beans
- parmesan crisps
- chevre
- halved dried figs
- pudding
- quiche
- tart
- ice cream
- wine? corkscrew?
- beer?
- serving utensils?
- plates? (No idea what sort of/how many dishes this hotel kitchenette has)

You bet Ben's helping me with this mess. They're his famdambly.
feuervogel: (food)
Or most anything on this page.

(And Laugenbr├Âtchen... but not just for Christmas. They're DELICIOUS. Especially when you put Nutella on them. Mmmm, total lecker.)


feuervogel: photo of the statue of Victory and her chariot on the Brandenburg Gate (Default)

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