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 Posted: Tue Oct 04, 2011 4:19 pm
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Posted: Tue Oct 04, 2011 4:32 pm
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Posted: Tue Oct 04, 2011 4:33 pm
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I tried something new tonight, since we are kind of short on groceries, but it turned out to be surprisingly good.
Cabbage Stir-fry with Cranberries. (Serves 1-2, depending on your appetite.)
1/4 cup cabbage, sliced very thin
1/4 cup sliced bell pepper
1/4 cup diced cucumber
1 stalk celery, sliced
1 small whole-wheat pita, sliced into 1/2" slivers
About 5 thinly sliced cranberries
Lemon juice (optional)
I added about 1 tsp of oil to a non-stick pan, and set it over medium heat and tossed the lot into the pan until the pita started to crisp, then sprinkled a bit of lemon juice on it.
It was quite good, and I am kind of surprised.
Another one that I like:
Udon Noodles with Tofu (serves 4)
2 packages cooked udon noodles OR
3/4 lb dried udon noodles
3 cups chicken or vegetable broth
1tbs + 2 tsp oyster sauce
1 tbs + tsp rice vinegar
4 tsp sesame oil
1/4 cup fresh ginger, minced
2 tbs canola oil
3/4 lb bok choy (about 4 cups sliced cross-wise)
1 1/2 cups sliced shiitake mushrooms (bellas work fine, too)
1/2 lb extra-firm tofu, cubed
2 medium carrots, cut into matchsticks
2 medium scallions, thinly sliced (garnish)
Bring a medium pot of well-salted water to a boil and add the noodles and cook. (Prepared noodles only need a minute or less to loosen up, dried probably take around 8 minutes.) Transfer to a colander and run under cold water. Drain well and set aside.
In a medium bowl, mix the chicken broth, oyster sauce, rice vinegar, and 2 tsp of the sesame oil.
In a large skillet over medium-high heat, add the canola oil and ginger. When the ginger has been sizzling for about 30 seconds, add the bok choy and mushrooms. Sprinkle these with the rest of the sesame oil. Toss after about a minute.
After 3-5 minutes, add the broth, carrots, and tofu and bring to a boil. Then reduce to a simmer until the carrots are soft and the tofu is cooked through (about 5-7 minutes).
Portion your noodles into your bowls, then spoon the soup over top and garnish with the scallions. biggrin
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Posted: Tue Oct 04, 2011 4:37 pm
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The Ouroboros Alchemist Oh my gosh, I'll eat just about anything... eek And sometimes I pay for it. Like just today I was eating some General Tso's chicken and some white rice, when I spotted this dark red pepper hidden among the sauce. The first thing I thought was "Oooooo!" and without hesitation popped it into my mouth. Well, I have no clue why I thought this was a good idea, because in mere seconds my entire mouth/throat was on FIRE. burning_eyes I just remember hacking really loudly (keep in mind that I'm in a college food court) and no one even cared... crying And it seriously took me about 20 minutes to stop coughing my lungs up. Also, cherry Fanta helps NOTHING. But anyways, I'll eat most foods and I'll try just about everything. Sadly, I don't cook much (I have this weird paranoia that I'll mess up, coupled with this equally strange, almost OCD habit of having to diligently follow EVERY little direction..).
Ouch. :s My friend grows her own peppers (among other things; I'm never short on fresh produce in the summer), but I like to refer to them as Russian Roulette Peppers, since some of them are totally mild and others are really hot. Makes cooking interesting, since many of them look the same. x3
Try cooking entirely without a recipe. It might end horribly with something nearly inedible, but most people are pretty good at figuring out what they like. 3nodding |
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Posted: Tue Oct 04, 2011 4:41 pm
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Posted: Tue Oct 04, 2011 4:44 pm
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Posted: Tue Oct 04, 2011 5:42 pm
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I love food! Sadly, I don't get a chance to cook much. But I always make homemade cranberry sauce for Thanksgiving! It's pretty simple. Get some cranberries, water, sugar, and (this isn't necessary, but nice to have) another fruit. Sometimes I use apples, oranges, lemon zest, or a combo of them.
I come from an Italian family on my dad's side so I love to help him by harvesting the basil we grow in our garden. I do sometimes like to help my parents when we make stuff. I always help make cakes when it's someone's birthday in the house, and sugar cookies, blonde brownies, pumpkin-choco chip cookies, and jelly cresent cookies around the holidays.
For the entree dishes, I usually help make pesto, garlic bread, meatballs, pizza, calzone, and a few other things.
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Posted: Tue Oct 04, 2011 5:49 pm
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Posted: Tue Oct 04, 2011 6:07 pm
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Posted: Tue Oct 04, 2011 6:09 pm
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The Ouroboros Alchemist CheizLord Well I tend to burn even toast...but I've made pasta with meatless meatballs (vegetarian) without failing at it, and honestly that's my biggest accomplishment. eating wise I love anything with cheese or potatoes. my friend's mom made the best potato soup ever and I got addicted to it. that and mashed potatoes. Love them both. well before I go on about potatoes.... I heart potatoes too!!!! blaugh The only thing I don't like that's potato-related is potato salad... >.> It's so gross...
ah, I enjoy all kinds of potatoes, ironically one day I realized I'm mostly Irish.. potato famine and all. |
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Posted: Tue Oct 04, 2011 6:59 pm
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Posted: Tue Oct 04, 2011 10:14 pm
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Posted: Wed Oct 05, 2011 4:05 am
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Posted: Wed Oct 05, 2011 11:18 am
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Posted: Fri Aug 17, 2012 7:22 pm
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Normally, I'm not a fan of necro'ing threads, but this is my own thread, and it's in the off-topic subforum, damnit. emotion_donotwant
Greek Tofu Scramble
Makes 1 serving.
-1 block firm (or extra-firm) tofu
-1 teaspoon olive oil
-1/2 cup chopped scallion, including the green end (1 large one, or 2 small) {In a pinch, diced onion with some green onion works just fine}
- 2 cloves garlic, minced
-1/4 teaspoon dried oregano
-1 cup tightly packed chopped fresh spinach
-2 or 3 tablespoons crumbled feta cheese
1) In a shallow bowl, lightly mash the tofu with a fork so that it resembles the texture of scrambled eggs. Set aside.
2)Heat the oil in a medium skillet over medium heat. Sauté the scallion, garlic, and oregano for 30 seconds, and add the spinach. Cook, stirring until the spinach wilts, about 3 minutes. The water that remains on the spinach from washing should be enough to cook the spinach.
3) Reduce the heat to low. Add the tofu, and gently stir until the mixture is warm, about a minute. Stir in the feta cheese, and serve immediately.
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