Good things to eat

Posts tagged ‘Vegetables’

A Warm Lunch at the Office

Anyone who has been following this blog for a while knows that I am NO fan of microwaves and have not (knowingly, although I realize it must happen to me some places!) eaten microwaved food in at least 10 plus years!

But when the weather starts to turn this can pose a problem for a girl who is looking for a little warmth at lunch time at the office and there is no way to heat anything up except the you know what!

So imagine my delight when I saw THIS idea!!

Please forgive me, I do like to give credit where credit is due but I do subscribe to a lot of food blogs and can’t always remember where I see what I see and regrettably I couldn’t find this again when I went back to look for the instructions.  So thank you idea giver.

So let’s call them Homemade Noodle Pots.

We’ve all had them.  Some are better than others.  But even the “organic” “healthy” versions are still pretty much weird dried stuff in a cup.

You know what I’m talking about.  Those instant lunch things that come in a cardboard, or worse, cup.  You peel back the lid, pour boiling water over it, cover it up again, let sit for a bit and voila.  A cup full of some kind of warm, usually desperately salty, noodle type stuff.

And they aren’t even that cheap, especially the higher end ones!

So why not just make your own DIY noodle pots?

You can put just about anything you’d like but best of all, you know exactly what’s in them!

And what’s great, on a Sunday afternoon, you can make up all of your ingredients, pack up your jars and have one for every day of the following week!  Imagine?  A whole week of not having to worry about what to bring for lunch??  Fantastic!

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Here is what you will need:

Heat safe jars, like Mason Jars 500 ml size x days of your week

Flavour base: I tried different combos for each day to change it up a little.

1 to 3 teaspoons of organic or quality soup stock base, miso paste or curry paste

More Flavour:

1 to 3 teaspoons of:  coconut milk, sesame oil, hot sauce or Sriracha, tamari or Bragg sauce etc

 

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Fillers:

Chicken, tofu, frozen vegetables, shredded cabbage, cooked lentils or beans, thinly sliced mushroom, kimchi, hardy greens, boiled egg, or whatever else you might find in the fridge!

Noodles:

Cooked Soba noodles, spaghetti, rice noodles, ramen.   I haven’t tried this yet, but maybe dried couscous?

Toppings:

Green onion, Cilantro, shredded carrot, a slice of lemon?

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Start with the flavour bases on the bottom of the jar, spread them around so they will dissolve evenly.

Then add in your filler items.

Then the noodles and pack it down nicely.

Then finally what ever fresh toppers you might be using. ( if you want these really fresh, perhaps store separately and top the noodles just before eating)

Put the lids on tight and refrigerate!

Each morning, grab one to go!

 

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When it’s time to eat, simply add some boiling water and replace the lid.

Let sit for a few minutes to let everything warm up.  Then maybe give the jar a little shake or a twirl before you open it or give them a good stir with your chopsticks to let the flavours mingle.

 

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You can enjoy it right out of the jar or dump it into an awaiting bowl and eat right away while it is warm.

 

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And there you have a nice warm, weird stuff free, bowl of niceness to get you through your afternoon!

 

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Zucchini Fritters

Here is a surprisingly tasty snack for you.

Over the last few weeks there seems to have been so many “Snack Worthy” things on TV.  All of the award shows and of course the Super Bowl…….

So I was looking for something a little more interesting to serve than all the usual suspects.

I happened to find something similar to this on a Vegan website – no need to tell anyone they were Vegan and spoil the decadent impression that they made!

In the original recipe they were served with a cashew cream, so they were truly Vegan.

I served them with sour cream laced with Chipolte Tabasco sauce, which is still a Vegetarian item!

Start by grating:

  • 3 medium zucchini

Put the grated zucchini into a clean tea towel and squeeze it over the sink as hard as you can to get as much of the liquid out as possible!

Then add to a mixing bowl with:

  • 1 medium grated carrot
  • 3 Tbsp finely chopped red onion

Meanwhile grind in a coffee grinder or mini food processor:

  • 1 Tbsp flax seeds

And then add that to:

  • 3 Tbsp water

And let those sit together for about 5 – 10 minutes till they form a thick goop.

This is what we are going to use instead of the traditional egg.

However, if you don’t have any flax, or a grinder and don’t care about egg, by all means use egg!

Then toss together the flax with the zucchini, carrot, onion with:

  • 1/4 cup chickpea flour
  • 1 Tbsp arrowroot powder
  • 1 Tbsp curry powder
  • salt and pepper, to taste

Mix these all together till you get a nice thick batter.

Heat a skillet and add enough oil to coat the bottom, but I don’t like too much so they are swimming, but enough that the bottom is covered.  I even brush the oil around with a pastry brush so the pan is well coated.

Then start adding batches of about a 1/4 cup of mixture, as many as comfortably fits, and flatten them down.

Cook until golden and crispy on both sides.   Keep them warm in a low oven till they are all ready.

And then serve immediately!   With the topping of your choice.

These were really good considering there was no egg or real flour and really kept their shape.

 

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World Vegan Month

If you’ve been following along, you might remember that earlier in the year I did a VEGAN CHALLENGE where I adopted the Vegan diet for one month.

I just did it to see IF I could do it and to see if it made me feel different or not.

Well it certainly did.   CLICK HERE if you’d like to read how it turned out.  And read some back posts for some of the Vegan recipes I tried along the way.

So when I found out that it is WORLD VEGAN MONTH, I just wanted to honour all those Vegans for their hard work and dedication!   Good on ya!

And Happy World Vegan month!

World Vegan Month

Why read food blogs anyway?

Let’s face it, there are thousands of blogs out there now, pretty much about anything anyone can come up with.

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I am always seeing ads or getting emails about ways to “get more traffic to your blog” and some of them have some good ideas but at the end of the day, I just like writing them and sharing stuff I like or have tried or an idea I got some where.  So when other people actually read what I have to say, I am very honoured that they have taken the time out of their day to do so.

And what’s better, is if I can give them some little bit of information that they can enjoy, or that sparks an idea for them to use in their lives, then my work is done.

That’s why I have so many blogs that I have signed up for and read on a regular basis.  Because the best part is, it gives you ideas to do your own thing.

I will see recipes and either think about how I might do it differently, or I might actually intend to follow the recipe verbatim, only to find that I am missing one or more ingredient and then have to improvise and then it can inadvertently become a whole new dish.

But especially with daily cooking and eating, which most of us have to spend a lot of time doing, it is hard to come up with new things.  Or worse, even remember stuff that you like to make!

Sometimes I will look back over the archives of my blog and honestly be surprised by dishes I have made but forgot about and so am happy to make again.

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So the other day I was reading a few blogs and got a hankering for something I wanted to make.

First,I got this idea from my blog friend at EMILY BITES.   I didn’t have all the ingredients that she called for so I had to wing it from what I did have.  But that’s part of the fun, putting your own twist on new ideas.

Click HERE for the original recipe.  She called it “Slow Cooker Thai Peanut Chicken”

I still have the same “slow cooker” that I grew up with that my mother gave me one day years ago because they didn’t use it anymore.   Still works just fine and will probably work for years to come, cause it only gets used a few times a year, so why shouldn’t it.

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So into the slow cooker went:

  • 1 diced onion
  • 3 cloves chopped fresh garlic
  • 1 inch chopped fresh ginger
  • 1 tsp chili flakes
  • 1 tbsp agave syrup, maple syrup or brown sugar ( whatever sweetener works for you)
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy or Bragg sauce
  • 2 heaping tbsps of peanut butter ( I use natural, the other ones will make the dish sweeter and saltier)
  • 1/2 cup orange juice ( vegetable stock would work too)

Stir all that up at the bottom of the cooker till it is nice and saucy.

Then add boneless, skinless chicken breasts.  I used four, so if making more than that, just up all of the other ingredients. Basically the rule of thumb is to have enough sauce to cover the chicken, however much it is.

Turn the cooker on high and leave it for a few hours!   Nice!

After a few hours of cooking, poke one of the chicken breasts with a fork, if it falls apart easily, it’s ready!

So then get in there with two forks and pull them all apart till everything is shredded and then stir back into the sauce.  It is actually easier to pull out each breast onto a cutting board and shred it up and then add it back in,, but I was too lazy so I just fought with it still in the cooker!

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But then, what to serve it with?

Well, I saw another blog with an idea for some kind of pancake or patty type thing that I thought might work.   When I went back to see where I had found the idea, I couldn’t find it again, a hazard of reading too many blogs.

So as usual I just “winged it” with what I had.  The one I read had grated zucchini and corn, both things I didn’t happen to have, but no fear, I found other stuff.

In a large mixing bowl, mix:

  • 1 grated carrot or small zucchini
  • half a large red or yellow bell pepper in small cubes
  • 1 cup chopped cooked potato ( left over mash would do too)
  • 1/2 cup chopped fresh cilantro
  • 1 tsp cumin
  • 1 tsp smokie paprika
  • 1/2 tsp salt
  • 1 egg

Mix all that together then add:

  • 1 cup milk ( of your choice)
  • 1 cup flour ( also of your choice)

Stir in to the vegetables to make a nice gloopy batter.  You might have to add a little more or less of the milk and flour till you get the right consistency.  It shouldn’t be too runny.

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Then when you are ready, heat a skillet to fairly hot, and add a little oil of your choice then ladle out about a 1/2 cup worth of batter into the pan, until you can get as many as fits.  Cook for about 3-4 minutes on each side.   Repeat.

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Keep the cooked cakes warm in the oven until you are ready to eat them.

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Lay a cake or two on the plate and then top with your pulled spicy chicken. There you have a delicious super easy meal!!

And if the truth be known, I had it again for lunch the next day and it tasted even BETTER after having sat together awhile!  Yum-eee.

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Vegan note:

You could easily substitute the chicken for tofu in that recipe.  Only I would cook only the sauce for a while till it was all cooked down and THEN add cubes of tofu only about a half hour before eating so it doesn’t get all mushed.

And then for the patties, just omit the egg and use a non dairy milk and you are still in business!

Corn Chower

I know that I have posted versions of this recipe before, but it is just such a favorite of mine.

Especially this time of year when fresh produce is bountiful and in some parts of the land the days are still sunny and hot.

This “raw” corn chower works for me every time!

Click HERE for the original recipe.

My only additon these days is about 1 tsp of smokie paprika in the soup and then another sprinkle for garnish.

Great for a summer lunch or part of a cooling evening meal.

Enjoy

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My visit to Earthbound Farms

I’m sure I’ve told this story before.

About the time just after I was in nutrition school and found myself visiting family in California and begged my cousin to take a little detour as we headed out to the coast? I wanted so badly to visit Earthbound Farms and had checked the website, but alas, had a very wrong address and ended up at the processing plant and was chased off the property by security!!

I did write them an email and they were very apologetic ( without calling me a dumb ass directly) and invited me to come and visit the REAL Earthbound Farms where the public goes!!

Nestled in the Carmel Valley is a delightful little place.

There is a cafe and a farm stand and then wonderful gardens all around it, that you can explore.

They also do all sorts of talks and seminars right there on the grounds. (see schedule on their website for details)

If you find yourself in Carmel, it is worth the stop and especially cool for kids because there are all sorts of things to see and learn!

 

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At the Market

One of my favorite things about visiting California is getting to go to the markets.

The Saturday Market in Merced, California is SO much more than just a farmer’s market.  Because not only do they have wonderful produce of every kind, but quite honestly pretty much anything you can think of that you might need!

Clothing, housewares, car parts, budgies birds, hair products, I could go on and on, the selection is endless!

But of course my favorite part is all the incredible food.

We love to just go from stand to stand and ask what things are.  I mean I KNOW they are a vegetable or fruit of some kind, but as someone as well-educated in produce as myself, or even the Chef for that matter, they always manage to stump us!

So once we figure out what “family” the thing is from, we are always sure to ask the vendor what THEY like to do with it!  And then we like to take some home and see what we can do with it.

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