Homemade Italian Dinner with Mom & Melissa

No recipe needed here…probably the easiest appetizer you can make!

Bruschetta appetizer

• 3 tomatoes diced
• 1/2 red onion diced
• 3 cloves of garlic minced (add more cloves depending on how much ‘zing’ you want)
• 4 basil leaves, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon juice (optional)
• kosher salt/pepper to taste

Take a baguette, sliced thin, stick in broiler to toast slightly, spoon the bruschetta and serve.

This serves about 4 people.

Tomato sauce with fresh thyme

So unfortunately I did not have much time to really take any pics of the pasta sauce, as my mom and sis were pretty hungry. (take note in the picture, above, of how my sister pushed the onions to the side of her plate)

Basically this sauce was easy as well, and a great alternative if you are used to always eating pasta w/ garlic & oil (my favorite, by the way).

Ingredients used:

• 5 vine ripe tomatoes, seeds discarded, roughly chopped (nothing fancy)
• 1 medium white onion diced
• 2 teaspoons of fresh thyme (or you can put as much as you want)
• 3 teaspoons olive oil (extra virgin)
• 3 cloves garlic, minced
• 1/8 teaspoon of dried red pepper flakes

1. Sautee the onions (low-med heat) in a large stock pot (or cast iron pot, le cruset, etc) until they are soft. (about 2 min)


2. Add the garlic and red pepper flakes, stirring constantly


3. Add the tomatoes and thyme, increase heat to medium-high and bring to a simmer.


4. Reduce heat to low, and simmer (un-covered) 20-25 minutes or until tomatoes are ‘saucey’ and slightly thickened. (they should fall apart, basically)


5. Season with salt and pepper


6. Serve over pasta

Non-Bungled Brownies

...not that I was worried I was going to 'bungle' this batch of brownies, but I had to ration out the ingredients to fit the spring pan instead of using a square one. (Plus, I wanted an excuse to use "Bungle" in the title of a post.)

So for these brownies, the ingredient that gave it the extra 'zew!' was the 4 tablespoons of dark roast coffee. I reserved 1/2 of the chocolate chips for the double boiler, and the remaining 1/2 was folded into the batter at the last moment before pouring into the spring pan.
I also used a light graham cracker crust, which more or less was just to make me feel like I was putting the spring pan to good use. ;)
I baked these at 350 for 30 minutes. (normally would bake @ 375 for about 25 minutes if using a regular 9" square pan)
I garnished each brownie 'slice' w/ a sprig of mint.

www.dessertbydanielle.com is coming soon....

It Looks Like a Peanut Butter Cup, But It's Not...

These were pretty easy to make---a homemade cookie made extra thick and baked for a little bit longer. I was able to insert a mini-peanut butter cup into the middle about 3 minutes before I removed them from the oven.

I Brand My Own Goodies For You.

Mini chocolate chip cookies. A website is in the midst of creation-- but won't have it live for a month or so.

Name it, I bake it. I can even put a catchy name on the label and stick it on this blog. The more personalized, the better.... (Think 'I Dream of Mike Patton' Dream Bars)

Thanksgiving 2008

Menu and one of the name tags. (pictured above)

My sister's Food Network photo. (she is brushing the turkey here)

Yes, the Tofurkey was delicious, as always. And apparently the turkey was great too. P.S.--that is an apron, not a top!

My sister carefully cut the chives for the mashed potatoes. I had to take a picture of the tiny chives. She cut each individual chive---I have never seen anyone do that and was quite impressed!
Still trying to get the rest of the food plated.

Buffet style (pictured above)

Mashed potatoes/stuffing (the chaffing dish I have wanted forever that my Grandfather bought for me)


The turkey turned out great-this picture does not do it justice...

Asparagus, mini zucchinis, broccoli, carrots, cauliflower all roasted with olive oil/salt/pepper.

The awesome green bean caserole my mom made. Quite the 70's dish and extremely delicious! (I am a 70's child).

My sister and I made fruit sticks. Notice the top left skewer--I think someone picked off a rasberry---I think it was my mom.

Last but not least, the 'city' apple pie. I made it, and I live in the city. ("city apple pie")

Apple Bread Post That is Long Overdue

So after going apple picking in Kenosha (middle of October), I made a few loaves of apple bread. Yes, I've been quite lazy at posting.....and no, this post has nothing to do with Mike Patton. ;)

This was the apple orchard in Kenosha. (I miss my hair)

I Dream of Mike Patton "Chesrow Dream Bars"

Ingredients that were used:

~6 squares semi sweet bakers chocolate

~1 stick of butter, melted

~cups graham cracker crumbs

~finely chopped pecans

~flaked or shredded coconut

~mini marshmallows

~sweetened condensed milk (Nothin vegan about this post!)

~Mike Patton

Mike Patton Pasta (as promised)

Mike Patton Pasta? Sauteed vegetables were full of variety, such as the music and vocals of the man, Mike Patton. This pasta was served as hot as Mike Patton's looks. No appetizer was served, because naturally, one wouldn't need one for a Mike Patton Pasta dish...

Cheese/Wine before Gioco with Mom...

Bel Gioioso, Cheddar Habanero, Emmentaler, farm blue crumbles and some chardonnay before having dinner at Gioco.

July 5th BBQ (vegan and poultry)

So for July 5th, I grilled vegetable skewers, some un-meat riblets for me, and bone-in chicken breast. (I also did some brocollini with a quick dijon vinegarette.)

Delicious vegetable skewers! A little olive oil, salt/pepper to taste! I do have the wooden disposable skewers, but decided to go with the metal ones this times.

Finished bone-in chicken breast. (shown above)

Completed vegetable skewers. (broccoli, purple onion, carrots, red pepper, zucchini)

My perfectly grilled un-meat riblets.

Vegetable skewers on the grill. (shown above)

Brocollini with homemade dijon vinegarette. (shown above)

Complete meal (shown above)

Stay tuned for a special dedicated food post to the man of a thousand bands...(and the man of a thousand of my thoughts, coincidentally)

Whole Wheat Pasta w/ Greens N' Beans

Ingredients:

• 16 oz any type of whole wheat pasta
• 1/2 lb fresh spinach
• 6 cloves garlic (chopped coarsely)
• 2 cups of vegetable broth
• 1 can cannelli beans (drained and washed thoroughly)
  

Instructions

• Cook the pasta until al dente, drain, set aside
• In a large stock pot, lightly spray w/ non-stick cooking spray
• Sautee garlic for 2 minutes
• Add the spinach and sautee for another 6 minutes (or until all of the spinach is reduced)
• Add the Cannelli beans and keep stirring for 2 more minutes
• Add the vegetable broth and bring to a boil.
• Stir in the pasta and simmer for about 7 minutes.
• Serve
  
  
  

This is actually a low-fat/low-calorie meal....while not the most exciting thing to eat, it makes for good lunches at work (I guess). I made this dish for one purpose, and one purpose only---one serving actually makes you feel full. Pair this with a fruit or salad, and you're set.

Tofu Shapes And One Very Expensive Steak

So this is a 2-fold post...

Porter house bone-in, dry-aged steak and seared "shaped" tofu....

Drain all the water from the package and press the tofu firmly between paper towels. Press out as much of the water as possible. Another method (if time is not an issue) is putting the tofu in the fridge after pressing out the water. I've found this is actually the most efficient way of getting all of the water out.

Above: I used cookie cutter molds to get these shapes (cactus, lobster, foot, lips, frog)

Brush each side with olive oil, salt/pepper to taste.

The cheese "baskets" were made from some remaining Romano cheese from last night's post. These baskets hold better with Parmesan, but I figured I try it w/ the Romano.

These actually are really simple to make--just make small piles of shredded or grated cheese (preferable Parmesan since it binds better when heated) and place them on non-stick foil or a Silpat (if you have one). Bake for about 8 min on 350. Take a small dish or use the bottom of a drinking glass turned upside down. As soon as you take the flat, melted cheese out of the oven, slide it over the bottom on the glass and shape. Let cool for 3 minutes---you have a basket.

Total grill time for the tofu was about 6-7 minutes on each side.

This was almost 2 lbs of dry-aged Porter House bone-in steak. Hickory smoked dry rub was used instead of a wet marinade. This hunk of meat is a far cry from my innocently shaped tofu...good thing I'm vegetarian. Y

Asparagus was washed and put on the grill, and olive oil, salt/pepper was added after it was plated. Onions were brushed with olive oil and seared on the grill for about 7 minutes.

Apparently this is a MAN STEAK. ! ! !


The meat was sucked and chewed right off the bone! Above are 2 pics of the man steak about 3 minutes before all was devoured and only a bone was left.

So yeah, I had like 4 pieces of tofu left which I ziplocked and will bring for my lunch tomorrow.

Y

Tofu (Pesto Tofu with Grilled Asparagus Salad)

Pesto:

• 1/2 cup of walnuts, 5 tblspns olive oil


• 1/2 cup of Romano cheese
  
• a sprinkle of blue cheese crumbles


• 1/2 cup of fresh Italian parsley (chopped)
  
• 1/4 cup fresh sage (chopped)


• 2 cloves garlic
  
• Salt/pepper to taste

Pulse about 3 or 4 times in the food processor.

Grilled asparagus from the grill, cooled, chopped and went into the mesclun salad. Tossed with olive oil, balsalmic vinegar and blue cheese crumbles....salt/pepper to taste.

Side note: Both the asparagus and mesclun were purchased fresh the same morning from Lincoln Park's Green City Market. www.chicagogreencitymarket.org/

Romano crisps baked for 6 minutes on the Silpat in the oven 350.

.

Tofu was pressed out. Circular molds were used to cut. Grilled for about 8 minutes on each side.

Tofu was plated with pesto spread on top, Romano cheese crisp, and mesclun grilled asparagus salad garnished on top. Walnuts/small toasts were also used to garnish.

Shortcake with vanilla soy pudding, fresh fruit, dark chocolates.

Un-Shrimp, Beef Skewers, Nutty Asparagus, Cheap Wine!

I actually found these shrimp while doing a random google search one day when I was completely bored out of my mind at work. I stumbled on http://www.vegecyber.com/ and figured I would try the vegan prawns. (I also purchased the vegan crab meat for using in my maki rolls).

So the consistancy was hard to describe---I guess 3 words that come to mind are rubbery, tough, smoothe-texture. These were not everything I had hoped for at all---and I pretty much will eat any soy product....these were a bit difficult to put down. (Insert crying icon here)

On a side note-the seasoning was perfect.

Added about 1/2 cup of olive oil
1 tsp of oregano, paprika, and thyme
toss all together

Meanwhile, heated the coals, and ate some great cheese and 'ok' wine

Hey Mambo wine from Whole Foods--- $9.99 special :)

I found anm interesting way to grill the asparagus while watching "Jaime at Home" on The Food Network. The method calls for thin asparagus. I purchased the thinnest stalks I could find while keeping it 100% organic.

Easy process: wash and cut the hard stalks off the asparagus, throw on the grill. Do not coat in any olive oil or season whatsoever. The lack of anything on the asparagus gives them a nutty flavor when over the flame. Turn every couple of minutes (don't leave the asparagus on for more than 5 minutes---they cook quickly).

For coating the asparagus: whisk together 1/4 cup olive oil, 1 tblspn balsalmic vinegar, pinch of salt, pinch of pepper.

The beef skewers were purchased from the Whole Foods Smoke House counter and came pre-seasoned. (yes, this night was about convenience) About 3 minutes into the beef skewers being put on, the shrimp was placed on the grill.

The corn was boiled in water on the stove for about 7 minutes, and was then put on last for about 6 minutes. (just brushed with olive oil, kosher salt and pepper to season)

Beef skewers-complete after 20 minutes of grilling.

Finished shrimp (and opened up a bottle of Indaba wine--Shiraz from South Africa)

Still recovering from the 10-course meal at Moto--no posts for a while....

Simply Steamed Organic Saturday Night

Quick steamed vegetable bowl with brown rice on the bottom:

All ingredients were organic and steamed:

Carrots

Broccoli

Onions

Zucchini

Tofu(cubed)

Garnish with black sesame seeds if desired.

Italian/Indian meal at 9pm

What I made:
Scallopini and some random Indian Dish with Basmati Rice

Scallopini:
Organic butterflied porkchops, cut in 2 pieces and pounded flat (made 4 filets when cut).
Porkchops were coated in an Italian breadcrumb batter (eggs, thyme, salt/pepper, flour, parmesian cheese, pinch of cayenne pepper, pinch of cumen). Fried in pan for 5 minutes per side.
Spinach was sauteed with organic cherry tomatoes, paremesian, olive oil, salt/pepper, thyme.

7 spice-Indian Vegetable Dish
1 tablespoon of the following spices combined in a small dish and set aside:

1. Tumeric


2. Ground coriander


3. Cumin


4. Curry powder


5. Cayenne pepper


6. Garam marsala


7. Ground cloves
   

Additional Ingredients:

• 3 large white potatoes


• 1 head of cauliflower


• 1 tablespoon of olive oil or veg oil


• 2 tablespoons of unsalted butter


• 1 medium white onion chopped


• 3 cloves of garlic chopped


• 1 15 oz can of chickpeas


• 1 cup vegetable broth


• 1/2 cup of green peas


• Boil the potatoes and cauliflower for about 7 or 8 minutes


• Heat a large pot with the oil and butter and sautee the onions and garlic for about 5 minutes.


• Add the drained potatoes and cauliflower, as well as the can of chickpeas.


• Add the spices that were set aside and fold well into the pot.


• Stir in vegetable stock and the green peas and cover tightly.


• Let simmer for 30 minutes.
  
  
  
  
  

For the Basmati Rice, you'll need 1 tablespoon of the following:

1. Garam marsala


2. Curry


3. Cumin


4. Tumeric


5. Salt

Other Ingredients:

• 1 large diced tomato


• 1 large diced onion


• 1 pepper chopped (any type, preferably hot)

Bring the covered rice and water to a boil and add all of the above ingredients.
Let simmer for 30 minutes.



A note for this post and the last few posts:
Please post a request on some ideas for future posts and be creative because I am in need of a challenge.... This winter has left me quite bored recently and summer can not come soon enough. (please no mushroom, okra, eggplant, or pork requests)
Also-stay tuned for cookies in the shape of hands and feet.

DC Stuffed Shells

So these shells were totally quick and easy to make, especially since I used jarred sauce. (yes, I know....)

Ingredients:

• 2 lbs ricotta cheese
• 1 bag of mozzarella cheese, grated
• 2 eggs
• 1/2 cup parmesan, grated
• 1 tsp salt
• 1/4 tsp fresh grated pepper
• 1/2 tsp thyme
• 1 box of jumbo pasta shells
• 1 jar of good pasta sauce (typically I will make my own, but this was on a Sunday night, so c'mon now)

Preheat oven to 350
Prepare pasta shells in boiling water for about 15 minutes

• Cheese Filling Prep
• Beat eggs, add ricotta, mozzarella, and parmesan cheeses
• Mix in seasonings
• Drain pasta shells and wash in cold water (don't want to burn your fingers while stuffing!)
• Using a large casserole dish, spoon some of the pasta sauce on the bottom of dish
• Stuff each shell with the filling and spoon remaining sauce over all rows of shells
• Bake for 45 minutes uncovered
  

This is a BEBE Vegetarian Meatloaf (This Mysteriously Tastes Like Meat)

Ok, this dish was pure deliciousness and 100% vegetarian. My D-Murder touch of love gave it that extra kick, and parmesan cheese was the "key" ingredient.

Ingredients:
1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
1/2 cup minced onion
1 clove garlic, minced
1/2 cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon fresh chopped parsley
salt and pepper to taste

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  
• In a bowl, mix the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper.
• Transfer to the loaf pan.
  
• Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Why BEBE? The calorie count from this un-meatloaf will still allow you to fit into their clothing.

So I attempted to make a gingerbread house...

There really is no need for a description of this post. I bought a kit and after about 1 hour came up with this house. :)

Not A Tetris Stir Fry

So this was a quick stir fry for a Thursday night....

Vegetables included:

• broccoli
• zucchini
• shredded carrot
• squash
• shredded cabbage
• green onions
• white onions

Sautee in wok with hot oil, serve over white or brown rice, sprinkle with black sesame seeds.

Organic Extra Large Blueberry Muffins

Ingredients used for these muffins:

• 4 cups all purpose flour (organic optional)
• 2 tblspoons baking powder
• 1 teason salt
• 2 large eggs
• 2 cups sugar
• 4 tblspoons butter
• 2 cups skim milk or rice/soy milk
• 2 tspoons vanilla
• 3-4 cups organic blueberries (frozen or fresh)
  

Pre-heat oven to 4oo degrees, and coat muffin pans with non-stick spray.

Whisk flour, baking powder and salt--set aside.

Beat the eggs, sugar and butter in a mixer on medium until smooth.

Add the milk and vanilla extract while still on medium speed.

Stir in floor mixture and blueberries on low speed until combined.

Spoon batter into muffin pans, filling a little more than 1/2 way(for XL muffins)

Bake for 20 min, until lightly browned and puffed up.(check w/ toothpick to make sure center is dry)

Cool in pan on a wire rack for about 10 minutes, remove from pans.

Thanksgiving 2007

My sis taking a 40 min nap after cooking








Cheese plate (above)




(left to right) Garlic Mashed Potatoes, Stuffing, Turkey plate, Steamed Vegetables, Macaroni Casserole)
Unfortunately these pics are somewhat 1/2 eaten, as I couldn't snap the pics right away. ;)
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Above: (Ice cream cake, apple pie, pumpkin cheesecake pie, chocolate muffin cuts)

COMING SOON!

Cream of Broccoli Soup with Cheddar Cheese

• INGREDIENTS
• 2 pounds fresh broccoli, stems and florets
• 3/4 stick of butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 61/2 cups vegetable stock
• 1 cup whipping cream
• 3 tablespoons all purpose flour
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Melt 3 tablespoons butter in heavy medium pot over medium-high heat.

Add broccoli and onion; sauté until onion is translucent, about 6 minutes.

Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

Mix remaining 3 tablespoons butter with flour in small bowl to make paste.

Whisk paste into soup.

Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.

Note: Since I didn't eat this soup right away, all I have are tupperware pics.

Pea, Leek and Broccoli Soup

Ingredients: (all ingredients used in this recipe were organic)

• 1 onion, chopped



• 2 large leeks



• 4 medium sized yellow potatoes



• 4 cups vegetable broth



• 1 bay leaf



• 2 cups broccoli florets



• 1 1/2 cups frozen peas



• 2-3 tblspns fresh chopped parsley



• salt/fresh ground pepper to taste

1) Put the onions, leeks, potatoes, veg stock and bay leaf in large pot or sauce pan and mix together. Cover, bring to a boil and simmer for 10 minutes (still stirring)

2) Add broccoli and peas, cover, return to a boil and simmer for 10 minutes, stirring occasionally.

3) Set aside to cool slightly and remove and discard the bay leaf. Puree' in a blender or food processor until semi-smoothe. (depending on how thick you want it)

4) Add parsley, salt/pepper (optional) and process briefly. Return to saucepan and reheat. (only if you are serving immediately) In my case, I poured them in tupperwares for my freezer. ;)

Food coming soon!

Just a pic I managed to take last week about 60 seconds after it stopped hailing.

Indian Vegan/BBQ chicken and corn

Chana Recipe :
(Seasoned Chickpeas with Onions and Tomato)
Make a hot pepper mixture by grinding together and setting aside:
1/2 jalapeño pepper
1/2 clove garlic, minced
1/4 inch fresh ginger, grated
pinch cumin seeds
Heat in a saucepan:
1 Tablespoon vegetable oil
tiny pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are soft:
2 medium onions, diced
1 1/2 tomatoes, diced
the hot pepper mixture
1 Tablespoon tomato paste (opt.)
Add powdered spices and whole spices:
2 teaspoons cumin/coriander powder
1 teaspoon turmeric
1 teaspoon garam masala
1/4-1/2 teaspoon hot red pepper powder (opt.)
6 whole cloves
10 black peppers
2 inch cinnamon stick, broken into pieces
1 Tablespoon bay leaves
Then add:
1 3/4 cups cooked chickpeas (1 [19 oz.] can)
2/3 cup water
1 1/4 teaspoon salt
2 Tablespoons fresh coriander leaves (cilantro), chopped
Simmer for 10 minutes. Serve hot. You can crush a few chickpeas against the side of the pot with your spoon to thicken the sauce.
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Dry rub for chicken wings and corn :

-salt

-fresh ground pepper

-chipolte paprika

-spanish paprika

-cumin

-corriander

-mustard seed

-cayenne pepper

-celerey salt

-garlic salt

-----------------------------------------

Spicey Basmati Rice :

-4 cups basmati rice (cooked)

Mix in :

-1 can diced green chiles (yes, I used canned green chiles because I was pressed for time)

-1 white onion, diced

-1/2 teaspoon turmeric

-1 1/2 teaspoons cumin/coriander powder

Vegan Riblets, Flank Steaks, and Sea Breezes

-Sea Breezes (grapefruit juice, cranberry juice, vodka, lime for garnish)

-Flank steak (scored) and marinated in a honey bbq sauce

-Vegan riblets in sweet bbq sauce

-Broccoli brushed with olive oil (salt/pepper)

BBQ season is here!

(The grill I use for my food)

Stay tuned for various bbq postings....coming soon!

W has ONE good thing to say atleast...

Not a food post, but close enough!

Saturday Late Lunch

Blue Cheese Spinach Chicken

Ingredients:

-1 shallot

-1/2 cup white onion

-3 cloves of garlic

-1 bag of fresh spinach leaves

-3/4 cup blue cheese crumbles

Process:

-Sautee the spinach in a pan using a drop of olive oil

-Put the shallot, onions, garlic in a food processor to dice finely.

-Add this mixture to the spinach and sautee together for 3 minutes on low heat.

-Dump this whole mixture into a bowl and set aside.

-Make 3 to 4 slits in each chicken breast and stuff the spinach mixtured in each opening.

-Bake on a foiled-lined cookie sheet for 25 minutes on each side @ 400 degrees.

Vegan Lasagna

Vegan Lasagna: Layered with tomato sauce, silken tofu-combined with sauteed onions(white and green). Everything in this recipe was totally vegan.

Hanukkah Lunch 2006

Green onion latkes--I processed onions and mixed them in w/ the potatoes beforehand.

(picture on top is pre-cooked latke)

Below: Roasted vegetables in olive oil. (salt/pepper to taste)

GRILLED turkey w/ Dick's Famous Turkey Rub.

Thawed turkey placed in disposable grill pan. (method term "Pandora's Box"---Pandora's box is based off of indirect heat on a charcoal grill.)

Roasting pan consisted of: Orange juice, water, Makers Mark Bourbon. Turkey was stuffed with lemons, limes, onion, rosemary, and garlic cloves.

Turkey sat on the grill for about 3 hours total. Also note--lid was not removed the entire time---I guess it "blows the whole process if you lift up the lid."

Blondies from Kim in Connecticut

My awesome co-worker in our Shelton, CT office sent me this very cool gift for the holidays: A jar or ingredients to make blondies!

(She put a little tag on the jar letting me know to add one egg and vanilla and included a wooden spoon and cute dishtowel)

I think this is the most original (and tasty) gift I have ever received!

Thanks, Kim..these were the best!

Thanksgiving 2006

A sample menu I created.....Tofurky being prepped for a 3 hour roasting.....
Tofurky cooked!
An un-prepped thawed out 13 lb turkey......
We threw in a great assortment of veggies for aromatics.... My sister seen below brushing the turkey w/ olive oil, only allowed me to photograph her hand.
Turkey neck, liver, and whatever else came in that bag. Being a strict vegetarian and having to stick my hand inside of the turkey to grab this stuff really didn't gross me out as much as I thought it would. (A picture of this was totally necessary!)
Cooked turkey sitting on the cutting board letting the juices absorb.

The turkey ready to be served....

(Below) And last but not least, poor Rose....

Not A Food Post, But Close Enough!

Just some pics from Halloween.

Japanese night w/ Catrina

So basically this dinner was quick and easy. I made Szechuan spicey chicken AND Szechuan spicey "un-chicken".
The green beans were sauteed with olive oil and sesame seeds.
The sushi was vegetarian--kappa maki as well as inside out kappa maki w/ sesame seeds....
Miso soup was served along with the meal.

Football Sunday - Bears vs. Vikings

Appetizers for the Sunday Football party included:

1) Grilled chicken skewers were done with a dry rub.
2) Grilled beef tenderloin skewers done with a mustard-garlic glaze.
3) Sauteed shrimp in a paprika/garlic sauce, plated with rosemary stems.
4) Onion guacamole

Food Blog Promo

A BIG CHOCOLATE FOOTBALL CAKE

Chocolate cake and the Bears vs. Vikings make for a manly football Sunday.

Dad's Birthday dessert @ Amitabul

Papaya and kiwi surround the mango/green tea homemade soy ice cream--placed on a strawberry tofu sauce. This dessert was topped off with a delicious bean cake treat! Happy birthday, Dad! 9-1-2006 

Ribeye steak with stuffed mushroom caps

Dry rub and soy sauce were used for this (bone out) ribeye steak.
Mushroom caps were stuffed with gorgonzola and grilled for approx 4 min/per side.
Stuffed with sauteed spinach after coming off the grill and sprinkled with fresh grated parmesian cheese.

Garlic-Mustard Grilled Beef and Tofu Skewers

This garlic-mustard recipe was pulled directly from the Food Network site.
Prep time: about 15 minutes
Cook time: about 10 minutes

Ingredients: 4 cloves of garlic
1/4 cup grainy mustard
2 tblspoons Dijon mustard
2 tspns Spanish Paprika
2 tspns kosher salt
1/4 freshly ground blk pepper
1 tblspoon soy sauce
2 tblspoons white wine vinegar
1 tblspoon honey
Beef tenderloin and tofu were both skewered.

Sunday Afternoon BBQ

Steak and shrimp coated with a thyme/basil/gorgonzola/green onion thick marinade.
Un-chicken skewered with zuchinni and onion (coated in the same marinade).....Served with broccoli cheese rice.

BBQ Seitan vs BBQ Chicken

2 pieces of cajun marinaded seitan from the bbq set on top of a bed of sauteed garlic/oil spinach. Other plate has the one breast of chicken (same marinade used) on top of sauteed garlic/oil spinach.

Sushi for one

Kappa Maki rolls with green onion added.

 

Poultry and Un-Chicken Dinner

Chicken breasts marinaded in teriyaki sauce for about 2 hours, then thrown on the grill for about
7 minutes/side. Cooled, carved and put on a bed of white jasmine rice.

Un-chicken was marinaded and skewered for the grill and placed on a bed of white rice as well.



Thai-spiced shrimp, spinach dip and cheeses were serverd for light appetizers.


My sis made a special chocolate chip cheesecake that was the best! (I must get this recipe from her!)

A Meaty Vegan BBQ Night

This was kind of a spur of the moment bbq night.




2 types of cheeses...a soft basil/chive goat cheese and Midnight Moon .....



Vegan dish consisted of 'wheat meat' kabob and baked potatoes(open faced).




Surf (skewered) and turf made up the meaty portion of the 'meaty veagn' bbq.

Fondue and bbq night

Fondue for a Saturday night--
This fondue recipe came straight out of a
fondue recipe book.
For the fondue we used :
-fresh crumbled Gorgonzola
-fresh Emmentaler
-onion/garlic diced
-lemon zest/lemon juice
-dry cider
-chopped spinach
-butter and cornstarch

We used radishes, string beans, brocolli,
potato wedges, carrots and cut up piece of french bread.

First bbq for 2006

1) Bobby Flay's Scallion Dip -12 scallions, EV olive oil, grated lemon zest, lemon juic, 1lb of fets, salt/pepper to taste. I served this w/ toasted nan(from the bbq) and carrot sticks.

2)Tandori chicken/mushroom skewers. (mushrooms brushed w/ olive oil...chicken was marinated tandori style)

3) VEGAN kabobs (I used the VEAT nuggets and seasoned steak SMART STRIPS). The vegetables included red potatoes, carotts, zuchinni, yellow squash, yellow onion and mini brusell sprouts. Everything was brushed w/ olive oil.

4) Organic aruguella salad w/ tiny organic cherry tomatoes, scallions, fresh grated parmesian and a few white onions. (Fresh organic balsalmic vinegarette tossed in as well!)

5) Corn(in the husk) w/ Bobby Flay's garlic butter.

Served with a Napa Valley Cabernet Sauvignon 2001

Goat Cheese Noodle Casserole

This was a goat cheese spinach-corkscrew-noodle casserole. I sliced it into squares and was able to freeze for brownbagging my work lunch!

Another qucik weeknight dinner (April 06)

Here is another example of a quick dinner I made. Broiled tofu w/ bbq sauce, baby carrots, broiled potatoes.

Quick pasta dinner

This was a quick cheese ravioli with olive oil and garlic. Served with asparague and a sour dough round. This was a simple and quick meal for after work on a week night.

Stirfry night

Vegetarian stirfry plate consisted of : tofu, sesame seeds, carrots, white oninon, green onion, string beans, bean sprouts. (seasoned with garlic, soy sauce)
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Meat stirfry plate consisted of : stirfried szech beef, bean sprouts, green onion, mushroom. (seasoned with ginger, salt/pepper, cayenne pepper)

Both stirfrys piled on a bed of white jasmine rice.

Suday Lunch Trays

Sunday I put together a couple of trays and a few dishes for a small family get together at my house.

• Spinach dip (sour cream, mayo, chopped spinach, seasonings, chopped green onion) served with celery, brocolli, carrots.
• Deli tray with assorted meats (turkey, Italian seasoned turkey, corn beef, roast beef)
• Assorted cheeses (not shown) munster, cheddar and provolone.
• Potatoe salad (mayo, red potatoes, dijon mustard, onion, celery, hard boiled egg whites, salt/pepper)
• Assorted rolls (rye, kaiser)

3 layer chocolate devils cake

This was a recipe I actually found out of Food and Wine Magazine. It didn't turn out as 'clean' looking as I would have liked. I used milk chocolate shavings for the top layer.

Summer Fruit Tart

After the fruit had been placed, I used a thin current jelly layer to hold and give it the 'shine'.

Spinach/cheese quiche

Spinach and cheese quiche.

Cheese tray with garnishes

-Garnished cheese tray. (The radishes are supposed to be mice) The roses are made from tomatoes and lemon shavings.
-Parmesian cheese baskets with chilled goat cheese dollups.

A night of BBQ, summer 2005

Grilled bbq tofu, asparagus spears, corn ears, zuchinni, and salmon filets. Served with organic salad and chilled white wine.

Mediterranean Dinner!

We made a few different middle eastern dishes on that night.

• falafel, hummus, garlic toasted pita bites paired with a red chili chick pea dip, loose vegetables (for the pita), basic garden salad with vinerigarette

Sushi dinner!

• Sushi rolls - kappa (cucumber) maki rolls
• Miso Soup
• White rice

Chocolate Chip Macaroon December 2004

I used just a general macaroon recipe and added my own chocolate chips, as well as drizzled chocolate on the top!

Vegetable Soup (Vegan)

Ingredients were all organic for this tasty vegan soup!

Ingredients included:
-1 carton organic vegetable broth
-brocolli
-cauliflower
-carrots
-celery
-red potatoes
-zuchinni
-leeks
-turnips
-small onion
-parcnips
-salt/pepper to taste