Sunday, February 26, 2012

Vegetarian Juicy Lucy (!)

ever heard of a Juicy Luicy
well, it's kinda famous. really it's just a cheeseburger, but with the cheese on the inside, which makes it awesome
and my version is vegetarian, which makes it epic

Vegetarian Juicey Lucy
- 1/4 tube GimmeLean Veggie Sausage
- 1 slice american cheese
- salt and pepper

Cut two 1/2 inch slices from the Veggie Sausage. Flatten them down a bit. Fold the slice of cheese into fourths to make one folded rectangle, put it in the middle of one sausage patty, and put the other patty on top. Pinch the seams closed, pat into burger form, and roll in salt and pepper/any spices you godamnwell please.
Grill till crispy on all sides, serve with Garlicky Greens, cut it open, and let the golden river flow.

mission accomplished

Shtuffed French Toast

Sunday morning?
Hung over?
Bread, creamcheese, berries, eggs?
Syrup? MAPLE?


SHTUFFED French Toast
- 2 slices wheat bread
- spreadable cheese
- berries
- cinnamon
- 2 eggs
- maple syrup

Spread each slice of bread with cheese, sprinkle with cinnamon, dice the strawberries, throw them in between, and smush it all together. Beat the eggs, dip the sandwich in the eggs till it's all soaked up, and then fry till golden on each side.

Creamcheese and strawberry filling, whipped cream, and maple syrup.

Garlicky Greens

There are probably so many ways to cook collard greens, but I always end up with this one.
It's just that good.
Savory, sweet, packed with garlic flavor. Enough said.
You can use this with anything from collard to beet to mustard greens, kale, spinach or swiss chard.

Garlicky Greens
- 2 c greens, diced
- 1/2 sweet onion, sliced thin
- 5 cloves garlic, sliced thin
- 1/4 sherry
- 1/4 broth
- 2 tbsp Worcestershire sauce
- onion powder, garlic powder

Saute onions until soft, add garlic, stir, and when garlic is beginning to soften, add in sherry. Toss the diced greens into the pan and fold into the onions, then pour on the broth and Worcestershire sauce, onion and garlic powders, toss to mix, cover and simmer until greens are at your desired doneness.

Curry Chiken Salad

Chicken Salad is boring.
Curry Chicken Salad is exciting!
Curry, Chicken, juicy Raisins!
OH BOY!The secret is in the Thai yellow curry paste my dad got me for christmas. Stir it into the mayo, mix it all up in the chicken, sprinkle in salt and pepper, perhaps a spoonful of honey. Make it a day or so ahead so that the raisins get all soft and juicy.

Curry Chicken Salad
- Grilled Chicken Breast, diced
- 2 tbsp mayo
- 1 1/2 tsp yellow curry paste
- tbsp curry powder
- salt and pepper

- tbsp honey
- 1/4 raisins
Grill the chicken, let it cool, and then dice it up into small pieces. Stir the curry paste and powder into the mayo. Stir that stuff into the chicken, sprinkle with salt and pepper, drizzle with honey, then toss in the raisins and mix it all up and let it sit and flavor-meld for a day or two.
Try it on a salad, a bagel, straight out of the jar...

Here it is on a sandwich with sprouts and tomato

And here, with onion chutney and Garlicky Greens in a burrito

Good stuff.

Friday, February 17, 2012

Good Karma Burger

cowboys and indians?
more like burger meets vegetarian, in India...
Veggie sausage burger, topped with cheese and Onion Chutney, with Curry Ketchup on the side.

Karma Burger
- 1/5 GimmeLean veggie sausage roll
- 1 english muffin, toasted
- 1 slice cheddar/american cheese
- 1 tbsp Onion Chutney

- 2 tbsp ketchup
- 1/4 tsp curry paste

Form a patty from the sausage, sprinkle with pepper. Grill burger/fry in frying pan. Meanhile, toast an english muffin, and stir the curry paste into the ketchup. When burger is done, put it all together. Bun, burger, cheese, chutney, lettuce, bun.
Rocket science.
Space taste.

Thursday, February 16, 2012

Curry Salmon Patty

I don't even like salmon.
That is until i made this tastey motherfucker the other night.
Canned salmon, yellow curry paste and mayo, diced pepper - defuckinlish
Top it with Russian dressing, serve alongside Garlicky Greens, and apologize for cursing.
so sorry

Curried Salmon Patty
- 1 can pink salmon
- 1tbsp mayo
- 1/2 tsp yellow curry powder
- 1/4 yellow bell pepper, minced
- 2 tbsp flour

Drain salmon and mash with fork. Mix the curry paste into the mayo and then stir into the salmon to combine. Stir in the peppers till all mixed and next use your hands to scoop it all out and form a patty. Coat each side lightly with flour and fry in oil till golden brown on each side. Top with russian dressing (ketchup, mayo, relish) and enjoy. Salmon IS good.


Though all PB sandwich creations are inherently good, this one was uniquely awesome. White-Chocolate blended peanut butter and raspberries, all rolled up in a honey-wheat wrap. Radical.

PB and Raz

- honey wheat wrap
- 2 tbsp White Chocolate Wonderful PB (PB Co.)
- handful of fresh raspberries
- cinnamon
- roll game

Spread the wrap with the peanut butter. Sprinkle with cinnamon. Spread out the berries. Roll.
If you're cool, let that shit marinate in the fridge over night for ultimate textural fusion. If you're cooler, dunk it in your morning coffee, because all food tastes better dunked.

Japanese 'Dirty' Rice

I'm calling this 'Dirty' rice because it's really just a mixture of a few odds and ends I had laying around; rice, veggie dogs, pickled daikon radish (korean), chicken and egg shake (japanese) and a packet of sweet and sour sauce. Mix it all together and voila! Goodness in a bowl, my friend. 'Dirty', Asian-themed, Senseless goodness...

Japanese'Dirty' Rice
- 1 c white rice
- 1 veggie dog, chopped
- 1/4 pickled daikon radish, diced
- packet of Japanese rice shake (pictured)
- packed of sweet and sour sauce
- sri racha

Saute the veggie dog chunks and cook the rice. Next, stir the sauteed veggie dog and daikon into the cooked rice, squeeze out the sweet and sour sauce and top with the rice shake. Stir it all up and drizzle with sri racha hot sauce.

(i bought the rice shake in japan, but you can probably find it at a local asian supermarket)

Saturday, February 11, 2012

Corn Chowdah

There's nothing like a good Corn Chowder - hearty and creamy with chunks of smokey bacon or salted ham...
This was not that, but came close. I didn't have cream; only milk. I didn't have bacon; only ham.
Canned corn, canned clams, this Chowdah wasn't traditional at all, but you know what? It was good.

Corn Chowdah

- 1/2 Onion, diced
- Onion Powder, Salt
- 1/4 sherry
- 1/2 c Chicken Broth
- 1/2 can Corn
- 1 can Baby Clams
- 2 tbsp fresh Thyme
-1/4 c Milk
- 1 tbsp Smoked Paprika
- Black PepperSaute Onions till soft. Stir in salt and onion powder, then add the sherry. Pour in broth, corn and clams, add the thyme and simmer. Lastly, add the milk, stir in the Smoked Paprika and Black Pepper, simmer till almost at a boil, then remove from heat, pour in a bowl, and yeah, you know what to do...

Steak 'n' Mac

Because we can't eat healthy all the time.

- Steak
- Easy Mac

Season steak with Old Bay. Fire up the George Foreman. Microwave the easy Mac, per those directions on the side. Grill steak, top with Mac. Drizzle with ketchup, and don't pretend that it's not the best thing you've eaten all week.

Wednesday, February 1, 2012

Yellow Curry

Earlier this year, I was on a quest for Yellow Curry paste. A mission. An unforgiving journey.
Red Curry. Green Curry. Even Roasted Red Curry... but no yellow!
It became an obsession, a mania. I near gave up.
But leave it to Santa Clause to deliver where the city supermarkets cannot!
In my stocking this year, low and behold, YELLOW CURRY PASTE!!!!!!!!!!!There is a god! Or a Santa Clause...well an internet at least!
This stuff is amazing, and straight from Thailand, it should be! It needs absolutly nothing. No other spices or sauces - nothing! Just saute a spoonful of the paste, stir in some coconut milk to make a sauce, add in chicken, tofu, vegetables mushrooms, or whatever the hell your currying, pour over rice, serve with onion chutney or mango chutney, and thank god, santa, Thailand, your dad, or someone for the miracles of the world wide web!

Yellow Curry Chicken

- 1 chicken breast, sliced thin
- 1 tbsp Yellow Curry Paste
- 1/2 c coconut milk
- handful raisins
- steamed broccoli
- jasmine rice

Saute curry paste. Pour in coconut milk and throw in the raisins. Next add the chicken, and when nearly cooked through, add in the broccoli and cook till hot. Serve over rice with onion and mango chutneys on the side.

Mulled Pear and Almond Crisp

My family got a box of those fancy pears this Christmas. Then another.
Pear overload.
-pressure -
What to do?
Wine and baking!

Mulled Pear and Almond Crisp
- 6 bosc pears, peeled
- 1 c red wine
- 1/4 c brandy
- whole nutmeg, cinnamon stick, 4 cloves, knob fresh ginger
- 1/4 honey
- 1 lb blanched almonds
- 1 c sugar
- 1 tsp almond extract
- 3 tbsp butter
Place nutmeg, cinnamon cloves and ginger in a cheesecloth and tie closed. Bring wine to a boil, turn off heat, stir in the honey, and steep the cheesecloth spice bag in the mixture for five minutes. Pour in the brandy, place the pears in the pot, and simmer, basting the pears for 15 minutes or so. Make sure to rotate the pears so that each side gets a chance to soak in the wine. When pears are tender, but not soft, remove from pot and let them cool. Continue cooking down wine/honey mixture until reduced to a thick syrup.
Meanwhile, in a food processor, grind almonds into a fine powder, then pour in the sugar and almond extract, and then the butter, and pulse to combine till crumbly.Slice pears thin and layer in a greased baking dish and then pour the wine syrup over top.

Dust with cinnamon and then top with the ground almond mixture.
Bake at 350 until golden brown and crispy on top - about 25 minutes. Serve warm, room temperature or cold with whipped cream or ice cream. Enjoy.

Asian Peanut Noodles

There is a universal law that you won't find in your science books.
Blame the public education system.
Blame government funding.
Blame Texas.
But really, you'd have to be deaf, dumb, and blind - or at least tasteless - not to know;
Anything with Peanut Butter on it is good.
Yep, even noodles.
Even noodles with carrots, chicken, scallions, fish sauce, hot sauce, ginger and sesame seeds.
Everything with Peanut Butter on it is good.

Asian Peanut Noodles

- 1 pack shiritake noodles
- 1 chicken breast, sliced thin
- 1/4 c peanut butter
- 1/8 c coconut milk
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 carrots, shaved
- 3 scallions, minced
- sesame seeds
- Sri Racha Hot Sauce
- pickled ginger

Boil and drain noodles. Brown chicken, then toss in the noodles. Pour in the coconut milk, fish sauce, sugar, and peanut butter. Stir. Add in the carrot and toss to combine well. Cook till heated through. Top with scallions and sesame seed, and serve with hot sauce and pickled ginger on the side.

Not Your Mama's PB and Banana

Why, you ask, would I post a simple PB and Banana sandwich?
'Cause it's freakin' delicious, that's why!
I mean, just look at it...Anyway, this isn't your mama's PB and Banana sandwich - though it was made with love. What's special is the peanut butter (purchased at an amish market) - it's blended with butterscotch chips, for a rich, buttery, scotchy experience, like none other.
Layered with banana slices, dusted with cinnamon, drizzled with honey, and then fried, this sandwich was everything good in the world between bread.
Told you it wasn't your mama's PB and Bannana...
PB and Banana
- 2 slices whole wheat bread
- Honey-Roasted Butterscotch Peanut Butter
- Small ripe banana, sliced
- 1 tbsp honey
- cinnamon
- a cup of coffee

Spread each slice of bread liberally with peanut butter. Top one piece with banana slices, dust the other piece with cinnamon, drizzle honey over either or, squeeze the two together, and then fry till golden on each side. Cut in half, and enjoy with alternating sips of coffee.


It was cold. It was late. Needed something easy. Didn't wanna wait.
Opened up some cans. Poured it in a pan. Turned up the heat. Waited for some eat.
5 minutes later, it was in the bowl. Steaming mess of Chowdah - good for the soul!
- 1/2 onion, diced
-1 can fire roasted tomatoes with garlic
- 1 can clams
- 1/4 sherry
- hot sauce
- oregano, garlic powder, onion powder
- salt, pepper, crushed red pepper

Saute the onion. Open the cans. Dump in the tomatoes. Simmer. Pour in the sherry, hot sauce, and all of the spices. Simmer. Dump in the clams. Cook till hot. Voila!

Spanikopita and Garlic Tarragon Shrimp

Had a bunch of leftover Phyllo Dough. Had spinach. Had feta.
The mission was clear, the choice was made.
Spanikopita would be had.

Just needed a main - something mediterranean to hold it down.
Garlic-Tarragon shrimp!
Marinated in garlic, sauteed with fresh tarragon, squeezed with lemon - did the trick.

- 5 sheets phyllo dough
- 2 bags baby spinach or other greens
- 1/2 an onion, sliced thin
- 2 egg whites
- 1/2 c feta
- onion powder, garlic powder, oregano

Saute onion till translucent, add spinach, and cook down till wilted. Remove from pan and let cool. Preeat oven to 350. Mix spinach-onion mixture with beaten egg whites, feta, and spices. Cut phyllo sheets in half, and lay individual sheets on the bottom of a greased baking dish, spraying each layer with cooking spray, then spoon out the spinach mix over top. Repeat process with the remaining phyllo sheets overtop, put it in the oven, and bake until golden and crispy.

Garlic Tarragon Shrimp
- 1 lb shrimp
- olive oil
- minced garlic
- sea salt
- fresh tarragon, minced
- 1/4 c white wine
- 1/2 lemon
Toss raw shrimp with olive oil, garlic and sea salt, and let sit while you prepare the spanikopita. When ready to cook, heat a saute pan till hot, toss in the shrimp, and once beginning to turn pink, dump in the wine and the tarragon. When cooked through, squeeze the lemon over top and plate.