did you just put 'sour cream' in THAT banana bread?

i've been craving a lot of carbs lately and noticed this week that the bananas on the counter were becoming really ripe:  you know it's ready for pitching in the rubbish bin or baking when the skins get really, errr, black.  it's the best when bananas are this way, not necessarily for eating alone, but for baking or cooking.  i knew i would be baking something with bananas but thought i'd get interesting this time by putting a twist on the typical banana bread.  this post is featuring my latest version of a baker's staple creation (borrowing a lot of pointers on the recipe from Allrecipes.com): banana bread that includes sour cream, lots of chopped nuts and mixed dried berries, and best of all, it's gluten-free!  don't worry:  sour cream is perfect because it gives the bread this muffin kind of moistness.  and yes, i like my breads 'chunky' and 'interesting' so i added tons of nuts and dried fruit so it almost looks like fruit cake minus the candies and over-done sweetness.  if you don't like either nuts or dried berries, you can easily omit both from the recipe without any problem!

banana sour cream gluten-free bread

(PREP:  15 min /BAKE: 1 hr 15 min / COOL: 30 min or longer / SERVINGS: 1 loaf)

• 1 tbsp. white sugar
• 1/2 tsp. ground cinnamon or ginger (NOTE: ginger will give it a bite)
• 4 tbsp. margarine or butter, softened
• 1/3 c. white or brown sugar
• 1 egg
• 4 oz. sour cream
• 2-3 ripe bananas, mashed (use the ones that are super soft and have black skins)
• 1/2 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/3 tsp. salt
• 1 tsp. baking soda
• 1-1/3 c. rice flour
• 1/2 c. coarsely chopped
• 1/2 c. mixed dried berries, chopped (Southern Grove mix of craisins, cherries, blueberries & strawberries is available for cheap in Aldi's)

1. preheat oven to 300 deg. F while you lightly grease loaf/bread pan.  mix 1 tbsp. of sugar and 1/2 tsp. of cinnamon together and sprinkle all over the inside of greased pan.  set aside.
2. in large bowl, briskly mix margarine, egg, and sour cream with whisk (or mixer) until creamy. mix in mashed bananas, vanilla extract, and ground cinnamon.  leave the mix relatively chunky from the mashed bananas.
3. mix salt, baking soda, and rice flour into the banana mixture until thoroughly combined.  fold in chopped nuts and dried berries.  pour into loaf pan and bake in rack approx. 8 inches from bottom of oven.  the bread is ready when top is completely golden in color and a toothpick comes out relatively dry when poked through the center of the bread.  NOTE:  i say relatively dry because with the addition of sour cream, the toothpick will have some miniature pieces on it.  don't worry!  take it out after 65 min. of baking and cool...it'll be fine and thoroughly cooked.  if you leave the pan in longer than that, i fear your bread will come out quite dry.
4. remove from pan after 5 minutes and cool the bread on a rack, dish cloth or plate for additional 25 minutes.  serve when you feel like it or freeze loaf for future use.

chocolate covered strawberries for Valentine's DaY

     hello cooking world!  i haven't been doing much cooking or baking (aside from my latest rendition of couscous on saturday for Dad's birthday lunch) while i've been out here in CaLi visiting family, so i apologize if the blog posts have been left wanting.  to remedy the situation (and send a hearty thank-you to bro D and in honor of valentine's day), i decided to concoct (with help from FoodNetwork's recipe chocolate covered strawberries) a version of the beloved favorite of foodie gifts this holiday:  huge strawberries + melted chocolate = a big smile from ANYONE!  ummm, unless they're diabetic or allergic to strawberries, then you'll have to think of something else.  these delicious treats tend to be quite expensive in stores to buy, so why not make your own?  and on a grad school budget, i'd rather make my own anyways.  added bonus is that they're super fast to make...maybe 15-20 minutes and DONE!

chocolate covered strawberries (EASY way)

(PREP: practically none / COOK: 15-20 min. / COOL: at least 45 min.)

• 12 large strawberries with stems, washed and dried thoroughly
• 2 4oz. Ghirardelli semi-sweet chocolate baking bars
• a sheet of wax or parchment paper

1. heat water (at least 3 inches high) in medium-sized pan on high heat.  while that's heating, make sure strawberries are washed and dried with paper towel.  set aside.
2. break chocolate bars in pieces (use a knife if you must), but what i've found out with semi-sweet chocolate, you can break them with your fingers and put in small heat-resistant bowl.  you know, the kinds of bowls you can microwave and won't melt on itself.  NOTE:  i used a ceramic bowl and it did just fine. 
3. once water is bowling, remove pot from heat immediately.  place bowl with chocolate in pot and allow to sit in the hot water for a few minutes, allowing for the chocolate to melt slightly.
4. once you notice the chocolate pieces are melting, stir with a  fork until smooth.  remove bowl from pot.
5. place parchment or wax paper on flat surface.  'prep' the each of the strawberries by gently pushing leaves upward towards stem so they don't get dipped into chocolate.  using your dominant hand, hold each strawberry by the stem close to the base and dip  the strawberry in chocolate filled bowl, turning it on its side so that chocolate covers the majority of the red skin.  make sure to allow the excess melted chocolate to drip back into the bowl from the strawberry before placing the fruit on its side on the wax paper to dry.  repeat for all strawberries.
6. allow the covered strawberries to dry for at least 45 min. in room temperature.  i know that the FoodNetwork recipe says "30 min," but the chocolate hadn't hardened yet for mine.

my style of couscous

  in the recent past, i've grown quite fond of couscous, so i made some for Dad's birthday/Sabbath lunch today in Calif.  i used the recipe (vegetarian Couscous) i used last week for our 'paper potluck', except i made a few additions and subtractions to it:

• i added more mint and parsley to flavor it up
• i did not add the red pepper (because i had none)
• i used a mixture of craisins, regular and golden raisins
• i added crumbled feta cheese (1/4 c.) to the mix

i know in the picture above, the couscous looks a bit moist (taken prior to putting the finished product in the fridge to cool); but once you have it chill for a bit, most of the moisture goes away.  it doesn't taste half-bad (i had a few spoonfuls while making it) and i hope the family enjoys it as well!  happy Saturday everyone!

'meaty' marinara sauce atop rotini, minus the meat

     craving a hearty meal for lunch, i wanted to make something quite filling.  instead of reaching for the typical bottle of Prego sauce that i'm quite fond of, i thought i'd go rogue: make my own marinara sauce.  from scratch.  this would be my first time and following more of my instincts (and what i've had left in the fridge) than a said recipe.  to add that 'meaty' feel of a thick sauce, i used a familiar meat substitute, TVP (Textured Vegetable Protein (TVP)) that can be found at any health food store (i bought mine at Potomac Adventist Book & Health Food Store). after a plateful of my creation, i am confident that it's good enough to share with you.

vegetarian marinara sauce with rotini

(prep: 10 minutes / cook: 40 minutes /servings: 6-8)

• 3 medium vine tomatoes (more on the 'soft' side)
• 1/4 c. fresh italian parsley, chopped
• 1/2 c. fresh basil, chopped
• 1 large can of crushed tomatoes
• 1 c. dry TVP (i used 'beef' granules)
• 4 tbs. water
• 1 tbs. grapeseed oil (or oil of preference)
• 2 tbs. low-sodium soy sauce
• 1 tbs. brown sugar
• 1 tbs. italian seasoning
• 2 tsp. minced garlic
• 1 tsp. paprika
• crushed sea salt and crushed peppercorns to taste
• crumbled feta cheese to top *optional
• box of rotini or any other preferred pasta noodle 

1. heat oil in medium heat.  saute garlic until golden.  add all seasoning, except soy sauce and brown sugar.  at same time, soak TVP in a bowl with enough water to cover all of the granules.  cook rotini pasta in separate pot (follow instructions on box/bag).
2. drain TVP of excess water and add to oil and spices.  saute for 5 minutes, stirring occasionally.  add soy sauce and sugar.  cover pan and heat through for additional 5 minutes.
3. add vine tomatoes, parsley and basil to pan.  saute until tomatoes are very soft (10 minutes).  mix occasionally.  add water and crushed tomatoes.  heat through until simmering (about 15 minutes).  add salt and pepper to taste.  reduce heat to low.
4. add sauce over 'al dente' rotini and top with feta cheese and additional fresh basil leaves if preferred. NOTE:  al dente pasta is always the best way to cook your pasta, especially if your sauce has extra liquid.  this prevents the pasta from being soggy.

easy + unpretentious breakfast

i know that i've posted some 'heavy' breakfasts in the past, but not all my breakfasts are that 'fanciful.'  sometimes it's better to make the 'best meal of the day' an easy and unpretentious affair.  this morning was just that:  whole grain waffles, almond butter, slices of a granny smith apple and cafe bustelo espresso with 1 tbs. of half & half.  quick to make, healthy and quite filling.  who said i always eat like i'm the queen instead of a full-time grad student?

wait are those 'eggrolls'? no, they're 'lumpia' (vegetarian-version)

 one of the first things Mom ever taught me (besides how to say my prayers and try to not fight with my brothers) when i was at the tender age of 4, was to wrap lumpia, a Filipino appetizer, what most Americans call eggrolls.  for more than a quarter of a century, i've been making lumpia (or eggrolls).  as a family, we've made thousands for church potlucks, family parties, weddings, receptions, work events, and our own family dinners.  the typical lumpia has a pork or ground beef filling, but what i've always been taught was to substitute all meat for veggies.  besides, the vegetarian kind is healthier and (in my opinion) tastes better.  these eggrolls have always been a hit anywhere we've made them.  Mom + i have searched for decades for the perfect eggroll wrapper and we finally found the 'ideal spring roll wrapper' in the wei-chuan brand that can be found in any decent Asian supermarket (whether you're in Cali, the Washington DC area, the MidWest, or the Deep South).  you are free to choose another brand, but with fair warning:  they won't hold up (and keep your ingredients inside the wrapper) like these do.  take it from someone who's been doing this for most of her life (moi).  plus, they're low sodium and only 20 cal per piece. pooh-yah.

Vegetarian Lumpia (or Eggrolls)

(prep:  how ever long it takes you to chop veggies + mix / cook: 45 min. after oil heated /servings: 100 pieces)

• 4 packs (25-pc each) wei-chuan spring roll wrappers
• 5 small carrots, peeled and cubed small
• 2 large russet potatoes, peeled and cubed small
• 3 stalks of celery heart, chopped finely
• 1 medium red onion, chopped finely (or yellow/white onion is fine)
• 1/2 lb. bean sprouts
• 1/4 medium-sized purple cabbage, shredded finely (or regular green cabbage will do)
• freshly ground peppercorns to taste (or ground pepper)
• 1 egg
• 24 oz. vegetable oil (for deep-frying in medium-sized pot w/ lid)
• mae ploy sweet chili sauce (for dipping)

1. remove spring roll wrappers from freezer and defrost in fridge or if you don't have time, put each package in microwave for 30 seconds, so that wrappers are easier to separate.  separate wrappers and place on a plate.  NOTE:  though the the wei-chuan brand is made in the USA and also halal, it is wheat flour-based and not ideal for gluten-free diets.  i still have to find a gluten-free wrapper that's as good as wei-chuan.
2. combine all vegetables and ground peppercorns in large bowl, then place in colander to drain excess liquid.  NOTE:  soggy eggrolls are caused by too much liquid in the veggie mixture or placing eggrolls in oil too long, especially when oil isn't hot enough.
3. in small bowl, crack egg and mix slightly so that yolk is broken.  wrap eggrolls as directed on back of wrapper package, making sure that pressure is added enough with your fingers, so the roll isn't 'floppy' or become undone.  seal each roll w/ the egg yolk using a small fork.  NOTE:  as noted in the picture, the size of the eggroll is how you like it, but for mine, there's a picture of them next to a regular teaspoon so you have some idea how big my eggrolls are.  if not cooking immediately, you can freeze the finished wrapped eggrolls in freezer bag and place in freezer for no more than 6 months.  when ready to cook (DO NOT defrost), you can just follow step 4 and place frozen eggrolls directly into hot oil.
4. if you can, heat the oil in pot on medium-high heat on stovetop while wrapping the eggrolls so that when you're done wrapping, you can drop them in the oil.  NOTE:  i've been wrapping eggrolls since i was 4-years-old (before i learned to tie my shoelaces), so i'm pretty fast (wrapping ~100 rolls/hr).  i don't expect you to be as fast, so i suggest you heat oil AFTER you wrap all the eggrolls.

     5.  you can fill the pot of oil with the eggrolls (~5-8 rolls at a time, depending how big of a pot you're using) and cook eggrolls until golden brown (not 'too light' or 'too brown').  this takes about 5-7 min. per filled pot.

     6.   using a metal tong, retrieve cooked eggrolls from pot and place on a plate with 2 layers of paper towels to soak up excess oil and to cool.  after it's not too hot and most oil soaked up, transfer to serving dish (that has one layer of paper towels in it).  NOTE:  when placing finished eggrolls on 'cooling plate,' make sure to place in single layer and not on top of each other.  this allows the eggrolls to cool efficiently and prevents the eggrolls from absorbing oil from the rolls on top of it.

      7.    serve with sweet chili sauce for dipping (i like mae ploy brand).  if not serving immediately or for transportation, cover eggrolls with a layer of paper towels and NOT plastic wrap or foil.  this maintains the 'crispiness' of the eggrolls and prevents sogginess.

'paper year' potluck

     this past weekend, my husband + i decided to throw our first potluck (see event happenings on 'PaPer Year' Potluck) held at our STL home to celebrate our first anniversary.  in lieu of gifts, we asked each of our guests to bring the recipe of their dish/dessert they would be contributing to the potluck; but some friends still brought cards and paper-based gifts as tokens of congratulations.

   M + i were so busy cooking up a storm (several appetizers, entree dishes and dessert), i forgot to take pictures of the food we made.  fortunately, i was able to snag a quick pick of the red velvet cake (M's favorite kind) i made in honor of my hubby.  since i was short on time and disliked the way my creamy icing turned out, i cheated and used store-bought vanilla icing to ice the cake.  other than that, i did the cake from scratch, using this Better Home & Garden's recipe:

Red Waldorf Cake

(prep: 1 hr/ bake: 30 min / cool: 1 hr / servings: 12)

• 2 eggs (stand for 30 min. in room temp.)
• 1/2 c. unsweetened cocoa powder
• 2 oz. red food coloring (1/4 c....2 bottles of it)
• 2 1/4 c. sifted cake flour or 2 c. sifted all-purpose flour
• 1/2 tsp. salt
• 1/2 c. shortening
• 1 1/2 c. sugar
• 1 tsp. vanilla
• 1 c. buttermilk
• 1 tsp. baking soda
• 1 tsp. vinegar (i used apple cider)
• 1 recipe for buttercream frosting (i used store-bought vanilla frosting)

1. grease and lightly flour two 9-in. round cake pans; set pans aside. in small bowl stir cocoa powder and food coloring together and set aside; in another small bowl, stir flour and salt, then set aside.
2. preheat oven 35o deg F.  in large mixing bowl, beat shortening for 30 sec. with a electric mixer, then add sugar and vanilla; beat with mixer until well mixed. add each egg one at a time and beat with mixer until combined.  beat in cocoa mixture.  add flour mixture and buttermilk alternatively and beat with mixer. stir in baking soda and vinegar.
3. spread mixture equally in the two pans.  bake for 30-35 min. in round pans or until wooden toothpick inserted in the middle of the cake comes out clean.
4. cool cakes in pans for 10 min., then remove from pans and cool cakes on wire rack for 1 hr.  frost cake as desired. NOTE:  can store cake (covered) in fridge for up to 3 days.

     other recipes (a mixture of vegetarian and meat/fish dishes) we used to make our portion of the potluck, we got online or from our BHG cookbook.

• two-bean tamale pie (BHG's recipe; V*)
• spinach salad w/ goat cheese and walnuts (Food Network's Recipe; V)
• couscous with mint, lemon and garbanzo (Couscous; V)
• vegetarian lumpia or the Filipino-version of eggrolls (my recipe, which i will reveal at a later time; V)
• baked mac'n'cheese (Chuck's Favorite Mac'n'Cheese; V)
• salmon sliders (Salmon Slider Recipe, but i used 2 lbs. of fresh salmon instead of canned; P*)
• mini turkey sliders (Mini Turkey Burgers and use meat thermometer to make sure it's cooked through and through at 165 deg. F; C*)
• lime green punch (Green Punch; V)

Key: V=vegetarian (not vegan); P=pescetarian (fish-based); C=carnivore (meat-based)

mushrooms + spinach + quiche recipe = love

i have a dirty love affair with quiche.  it's 'dirty' because i'd have quiche more often if i could...as long as it wouldn't add a few more pounds around my waistline or clog my arteries.  i'm a big fan of spinach and love mushrooms even more, so i was determined to create a recipe that would combine my love for vegetables and this pastry dish.  my vegetarian spinach mushroom quiche recipe is a healthier take on this typical brunch fare...and very easy to make.


spinach mushroom quiche

• 1/4 c. butter
• 3 cloves of garlic, finely chopped
• 1 medium onion, chopped (i used red, but it's your preference or whatever you have in stock)
• 3 c. fresh spinach, rinsed and chopped (pat dry completely before chopping)
• 2 c. fresh mushrooms, rinsed and chopped (i used baby bellas)
• 2 1/2 oz. crumbled feta cheese
• 1/2 c. shredded cheddar
• 1/2 c. gruyere & cheddar cheese mix, shredded (Trader Joe's sells this kind)
• 1/4 c. green onions, chopped
• salt and pepper to taste (i used 'everyday seasoning' for less sodium)
• 1 9-in. unbaked deep dish pie crust (i used Pillsbury brand found in grocer's frozen section)
• 2 eggs
• 1/3 c. low-fat milk

stir completely in pan after adding feta and cheddar cheeses

this TJ's mixture is one of my favorite:  it comes in blocks, so easy to slice or shred

shredded gruyere + green onions

pre-heat oven to 375 deg. F.  melt butter in a large pan over medium heat on stove top.  saute onion until golden and then add garlic.  add 'everyday seasoning' to taste.  stir frequently and heat for additional 5 minutes.  add spinach and mushrooms until entirely cooked.  stir in feta and cheddar cheeses until melted.  spoon spinach/mushroom mixture into pie crust.  beat eggs and mix in milk and green onions (NOTE: i added the green onions with the cheese topping and the onions got burned, so add in the egg mixture instead).  pour egg mixture on top of spinach mixture, making sure that egg mixture gets to the bottom crust.  mix lightly.  place pie crust on lower rack (~6-8 in. above bottom of oven) for 15 minutes.  add the shredded gruyere + cheddar cheese to top of pie.  bake for additional 30-40 minutes until cooked thoroughly and top is brown.  remove from heat and allow to cool for 15 minutes.  i like eating mine cold, so i have it sit in fridge overnight and then eat.  it also allows the crust to soak up any leftover liquid and become more firm.  another very similar recipe can be found in allrecipes.com's spinach quiche.

breakfast smoothie, greek yogurt parfait + whole grain waffles

 starting the day with an early morning walk with the dogs and a healthy breakfast will prepare you for any busy day.  mondays are never my favorite since i always have errands, appointments or research for school to do.  so today, i thought i'd start out on the right foot with a favorite subject: food.  this morning, 'breaky' consisted of a veggie/fruit smoothie (minus milk products or sugar), 2 whole grain waffles,  and my version of the typical yogurt parfait (greek yogurt, pecan granola, and a touch of honey).  and always, remember to take your vitamins and/or supplements!

non-dairy breakfast smoothie

• 2 small carrots
• 1 small stalk of celery heart
• 5 strawberries
• 1/2 c. orange juice (i used Tropicana50)

after cleaning the produce and breaking the carrots and celery stalk into thirds, i included all ingredients in the Bella Cucina Rocket blender (it's a miniature blender that has personal plastic cups to blend in) and blended until the consistency was relatively thick.  serve immediately...or is easy to bring with you when you're on-the-run.

best C's: chocolate chip cookies + chili

'father winter' has finally set into my bones.  the cold weather makes me want to stay home and cuddle-up with my loved ones...and, of course, bake + cook.  this past week, i set-out to find the best chocolate chip cookie recipe.  looking through my cookbooks, i found the EXACT one i was craving, in the Better Homes & Garden cookbook.  the same recipe can be found online (BHG big chocolate chip walnut recipe).  

my 'big' dark chocolate chip-walnut cookies

NOTE:  i had a few personal changes to this online recipe because i wanted them 'big' so i followed the cookbook's instruction to fill 1/4 c. or scoop with the dough to place each on the un-greased cookie sheet approximately 4 inches apart from each other.  flatten each drop to circles to make each 3/4 inch in height.  bake them at 10-12 min. (or until lightly brown at the edges) in the oven at the recipe temperature.  the cookies will come out soft and absolutely delicious!  the 'big' recipe yields ~ 20 large cookies.  i love dark chocolate, so i used dark chocolate semi-sweet morsels and increased the amount just a bit.

i love vegetarian chili and this recipe has been a through-and-through sensation with family members who are carnivores.  so you know, it's darn good!  i needed a delicious bowl (or potful to freeze or put in the fridge for the rest of the week) STAT.  this recipe is easy, hearty, healthy and tasty!

vegetarian 3-bean chili  (found in The Complete Vegetarian Cookbook.  this cookbook is my ultimate go-to for anything vegetarian, and it can be found on Amazon.com at 'new' and 'used' prices.)

PREP: 20 min  TOTAL COOK TIME: ~30 minutes

*ADVICE: rinse your canned beans in cold water. 

it decreases the amount of sodium 

that's typically added to canned beans.

• 1 can black beans, rinsed + drained (i used 2 cans this time)
• 2 tbs oil (i use olive oil)
• 1 large onion, finely chopped (i use red onion because it's sweeter)
• 3 cloves of garlic, chopped (i use a tad bit more because i love garlic)
• 2 tbs ground cumin
• 1 tbs ground coriander
• 1 tsp ground cinnamon
• 1 tsp chilli powder
• 1 can (13 oz.) crushed tomatoes (i use a little more because i like chili a bit 'soupy')
• 1 1/2 c. vegetable stock
• 1 can (13 oz.) garbanzo beans, rinsed + drained
• 1 can (13 oz.) red kidney beans, rinsed + drained
• 2 tbs tomato paste (i used the entire can)
• 1 tbs sugar (i preferred brown sugar)
• *optional (serve with low-fat sour cream and corn tortilla chips)

1. heat oil and saute onion on medium-low heat for 5 minutes until golden, stirring. reduce heat, add garlic and spices (NOTE: i include paprika and dash of turmeric).  stir for 1 minute.
2. add tomatoes, all beans, stock with onion mixture and bring to a boil.  reduce heat and simmer for 20 minutes, stirring occasionally.
3. add sugar and tomato paste (i skip the called-for 'salt and pepper to taste').  simmer for 10 more minutes.
4. serve with a gallop of low-fat sour cream and a side of corn chips.  i favor Trader Joe's blue corn tortilla chips.

one of my 'comfort food' breakfasts

my favorite meal of the day is breakfast, hands-done.  i think it stems from childhood: Mom always made a big deal about making sure we kids had breakfast, regardless of what we were going to do that day; and she'd go big.  i mean, BIG.  a typical breakfast in our family that was a big treat growing-up was the fried eggs, rice, and ketchup.  or else, we'd have to 'settle' for oatmeal or cold cereal.  but when Mom would whip up that frying pan to roast garlic in olive oil for the garlic rice.  whenever we visit my parents in CaLi, Mom still does a huge breakfast for us.

my favorite breakfast foods are eggs and rice; but i love to change it up.  this morning, i made the eggs medium-over-easy, turmeric with cilantro potatoes and a side of Morningstar vegetarian breakfast sausage.
turmeric-cilantro potatoes

• 2 small yukon potatoes, with skins on and chopped
• 1 tbs olive oil
• 1 tbs fresh cilantro, chopped
• 1/4 tsp turmeric
• 1/8 tsp chili pepper
• 1/4 tsp crushed peppercorns (i used rainbow peppercorns, the multi-colored kinds)
• 1 dash of ground ginger

heat olive oil in medium frying pan on medium-high heat for 2 minutes.  add potatoes all at once.  stir and fry for 10 minutes, while adding all spices.  during last minute before removing from heat, stir in cilantro.  serve immediately (because the potatoes get cold pretty quickly if uncovered).  i like to eat mine with a tad of ketchup and Sriracha hot sauce to give the meal an extra kick.

Sriracha can be found in any asian supermarket

new year 2012 resolutions on food: um, kinda

it's the start of another year and that means another round of new year's resolutions.  let's be honest:  these promises to society, work, our family, friends and ourselves can either be far-reaching dreams or tasks that we just don't seem to keep to beyond valentine's day.  i have a few of such resolutions of my own, but most are related to food.  figures.

resolutions:

1. start a food blog and keep to it throughout the year, chronicling the food i make for myself and others. i guess i'm off to a good start here.  just don't expect much during project deadlines or final exams.  priorities, people...plus, i have a tendency to not have the best eating habits during those critical deadline events (e.g., crackers, cheese slices, soup, pizza, and LOTS of coffee).
2. try to make healthier choices about what i put in my mouth + chew.  i may be a pescetarian, but i still have to watch how much sugar and sodium is in the food i cook + eat.  this also means, i should try to eat more fresh vegetables and fruits.  having this blog makes me not only accountable to my family and myself, but to a very public forum.
3. take my daily multivitamin and fish oil.  i'm awful about taking my vitamins.  since i don't eat meat, i try to incorporate enough protein in my diet without having to eat too much processed soy products.  fish oil supplements are excellent for skin, hair and cardiac (or heart) health.

i know these resolutions may not be much, but i am doing two things:  one, setting goals; and secondly, i'm being realistic about those goals.  especially, when it comes to food.

this past weekend, i've been feeling quite under-the-weather, so my taste buds have been outta whack.  the diet has consisted of very dry and bland food:  vegetarian erascaldo (the Filipino version of chicken noodle soup), hot lemon tea + honey, toasted english muffins, and lots of water.  nothing to really right home about.  

but last week (my first week back to school and the Midwest), i was able to make some simple dishes that are favorites, vegetarian (not vegan) and easy-to-do.

'S2V': simple spinach vegetable salad

• fresh spinach leaves (2 good handfuls)
• 1 persian (baby) cucumber -sliced
• 1/2 c. frozen peas (defrosted)
• 1/4 c. frozen corn (defrosted)
• 1/4 c. mixed finely shredded cheese (low-fat, preferably)
• crushed peppercorn to taste
• 1 tbs. dressing (i used Zia's caesar dressing:  65 cal; sugar 0g)

mix all in large bowl, that's it.  if you use a decent dressing (i prefer the thicker the better), a little bit goes a long way: i used only 1 tablespoon rather than the called-for 2 tablespoon (the suggested single serving).  i like Zia's since it's yummy and made from a local company right here in 'the HiLL,' an italian district in St. Louis.

'special K' casserole (my version)

vegetarian 'special K' loaf + side of fresh persian cucumber slices

• 4 1/2 c. Special K cereal (or generic rice flakes cereal.  i've tried a generic 'Rice Krispies' in the past, and it's worked well)
• 1 1/4 c. chopped walnuts (i grind mine in a food processor)
• 2 tbs. dry parsley
• 1/2 tbs. sage
• 1/2 tbs. cumin
• 1/2 tbs. paprika
• 1/2 tbs. crushed peppercorn
• 1 medium-sized red onion, chopped
• 1 can cream of mushroom soup (i use Campbell's)
• 1 1/2 c. cottage cheese
• 3 eggs, beaten
• 1/2 c. shredded cheese (any type you like; i prefer cheddar or mozzarella or combination of the two)
• 1/4 c. oil

preheat oven to 350 degrees F.  mix all dry ingredients together in large bowl.  mix all liquid ingredients in medium bowl, then combine with dry ingredients.  lightly spray a casserole dish and pour mixture evenly into dish.  bake uncovered for 50 minutes or until top is brown and toothpick stuck in center of dish comes out clean.  NOTE:  i placed dish to in the lower rack of the oven (at least 8 inches from bottom) for the first 35 minutes and in the top rack for the last 15 minutes to brown the top.

CaFeBustelo:  my favorite coffee EVER

a good friend of ours from MiaMi introduced us to cuban coffee, specifically this brand.  Café BusTeLo is made in MiaMi (i bought this vacuumed pack from a local Publix in SoBe) and you should be able to find it in any major supermarket.  unfortunately, i've been having trouble finding this in any sT. LouiS grocery store.  the fine grounds get put in an espresso coffee maker (mine is stove top one) and you have the strongest coffee imaginable.  my mini maker holds enough for 3 shots and i mix it with a bit of half-and-half and 1 packet of Splenda (or sugar).  a definite pick-me-up for those extremely difficult mornings, having to wake up.

best cuban coffee: fine grounds in espresso coffee maker

HoLidaY 2010-2011: food +decor

these are just a collection of pictures of projects + food from holidays past.  all were learning experiences and i cannot take credit for all projects (especially the gingerbread house) because M helped with the design and decorating.

GingerBreaD HouSe ProJecT, Christmas 2010

don't worry:  didn't use that tube of glue pictured here

as a newly engaged couple, M + i wanted to impress his family by making a homemade contribution to Christmas dinner.  after reviewing gingerbread house recipes and pictures online, we set out to design our won.  this house was made in our flat in Old TowN AleXandra (Va).  the cookie cutter + most candy were bought from the local candy shop, The Sugar Cube.  we made our own icing that would act as the mortar for the project.  the icing recipe we found online was 'okay' but we realized we needed to add more cream of tartar to make it thicker and less-runny.  it worked!  Note:  make sure to allow all gingerbread pieces to completely cool.  do not allow your icing to get too hard or dry:  place a wet towel over your bowl of icing if not in use.

NOTE: use 'leftover' gingerbread dough to make cutouts

NOTE: decorate roof before putting it on walls

my 1st (ever) gingerbread cutouts

NOTE: to create teardrop 'lights' in windows, put candy immediately after icing placed in windowsill

NOTE: we used pastry bags + decorating pipettes to add icing

our non-kit, homemade, gingerbread house, front view (Christmas, 2010)

rear of gingerbread house

ThanksGivIng -Vegan-style (+ real turkeY), 2011

M + i spent ThanksGivinG this past year with my Dad in northern CaliFornia.  it was only the three of us, since other family members were at an overseas funeral.  Dad became a vegan soon after his diagnosis of colon cancer, so this was my first time doing a completely vegan Thanksgiving, minus the eleven-pound bird that Dad doctored-up for M (my husband is a through-and-through carnivore but loves my vegetarian cooking).  M + i had to do our share of research online for vegan recipes and were able to come up with several we ended-up using for our dinner.  our menu was:

• regular quinoa with kale, red peppers and corn
• potato 'bread' stuffing
• mushroom gravy
• corn 'souffle' pudding
• ToFurky (bought from Trader Joe's)
• steamed asparagus spears
• no-sugar added apple pie (special ordered from Whole Foods bakery)
• Izzy sparkling soda

the turkey is a bit 'toasted' (because i wasn't watching the oven clock to well) 

quinoa dish:  the original recipe did not call for red peppers but we added it for color + flavor

potato 'bread' stuffing

vegan corn pudding: use pureed tofu instead of eggs as binding agent

 ChriStmaS 2011

i went on a baking rampage this past Christmas.  i mean, it was INSANE!  i baked several batches of cookies (sugar and gingerbread), first for our sT. Louis neighbors and then gingerbread cutouts for my in-laws in wesTern MaryLand.  i also tried out my first sponge cake recipe (using a bundt pan, a wedding gift), with dark chocolate icing.  i had forgotten to add the powdered sugar to the dark chocolate morsels that were melted and so it's on pretty thick on the cake rather than it being fluffy.  it still tasted good, so i can't complain too much.

sugar cookies:  pre-decorated (Christmas, 2011)

chocolate sponge cake: red sprinkles + powdered sugar

cookie-decorating station:  our dining room tablewe wanted homemade cheesecake for our pre-Christmas dinner in sT. LouiS before we headed out to my in-laws in Md.  i made 2 kinds:  regular (more like, lemon-flavored) and marble chocolate individual cheesecake.  the marble cheesecakes were given as gifts to friends while we kept the regular ones for our special dinner together.

we madeour dinner pretty 'formal' and decided to consult a party planning book for the appropriate place setting for our dinner.  we chose what the book called 'casual' silverware place setting.  i just added the cinnamon-scented real pine cones, the red chargers and candy canes as personal touches.

our pre-Christmas dinner before our long road trip consisted of the following:

• homemade mashed potatoes with skins (we used yukon because they're quick to cook)
• vegetarian duck (canned, found in most Asian supermarkets; sauteed in olive oil and seasoned with crushed peppercorns + smidgen of soy sauce)
• candied yams (we steamed our sweet 'tots, then baked then with chopped walnuts, raisins, and cinnamon-flavored marshmallows)
• simple fresh salad (romaine lettuce, steamed corn/peas, crushed peppercorns, shredded cheese and sea salt)
• rotisserie chicken (store-bought; we got ours from Sam's Club:  'the tastiest' according to M; and it's cheaper than other grocery/rotisserie places without having to give-up flavor)
• Welch's sparkling white grape juice

the following photos of the 2nd batch of gingerbread cutouts.  these were made after refrigerating our dough for 2 days.  we made these at mom-in-law's home.

gingerbread cutouts, Christmas 2011