Tropical Portobello
INGREDIENTS:
(makes 2-4)
2-4 large portobello caps (or small mushrooms of your choice)
1 mango
1 banana
1/2 small papaya
pine nuts
cilantro
hot peppers, peppers of your choice
hot sauce
black pepper, lemon pepper
chili powder or cajun seasoning
olive oil
Chop the fruit, and mix fruit, nuts, little bit of oil, and seasonings (excluding cilantro) in a bowl. Put a little oil in your fry pan and start heating up your portobello caps, whole or chopped (I did mine whole, and it turned out really well). Add fruit mixture, an cover and cook, stirring/turning occasionally, until cooked to your liking. Add cilantro at the end. Avocado is another delicious addition to this dish (which I excluded due to my suspicion that my body can't tolerate the starch/sugar content of avocado).
ALSO
PAPAYA SMOOTHIE:
BLEND:
frozen papaya
mango
apple juice
almond butter
hemp protein
Mmmm. Health.
Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Tuesday, January 19, 2010
Monday, September 28, 2009
What I've Been Eating for Like 5 Days
I've been reluctant to post this recipe and I'm unsure why, but tonight was the last straw. I've made this everyday for almost a week (once at 2am while I was drunk) and it's awesome so here goes.
There are about a million ways to make this, all delicious. This particular incarnation contains soba noodles, tofu, scallions, mushrooms, bell pepper, and spinach, seasoned with garlic, soy sauce, and spicy sesame oil. (IMPORTANT: The best spicy sesame oil is the homemade kind. Take a bottle of sesame oil and pour it over a bottle of red pepper flakes. We keep ours in a bowl-like container so we can make use of both the oil and the flakes.)
Heat up your wok over high heat. I'm a medium to medium-low cook, so this took me some time to get used to. Oil that shit up really well, and throw the tofu in. Immediately add a shitton of garlic. Like when you're sure you have enough, add even more. You can't have too much. Beyond that, it's just a matter of timing everything so the veggies are all properly cooked and done at the same time. I added the peppers shortly after getting the tofu going, and the mushrooms a bit later. When that stuff is almost cooked, add a generous amount of soy sauce. Finally, add the scallions, spinach, some spicy sesame oil, and a bit or a lot of the red pepper flakes from the oil depending on your desired level of heat. Toss until the greens are just wilted.
This makes an awesome meal in and of itself, but I usually serve with brown rice or some other sort of starchy side. In this case, I tossed the pre-cooked soba noodles right into the pan and stir fried until they were warm (they were leftover). Delish.
There are about a million ways to make this, all delicious. This particular incarnation contains soba noodles, tofu, scallions, mushrooms, bell pepper, and spinach, seasoned with garlic, soy sauce, and spicy sesame oil. (IMPORTANT: The best spicy sesame oil is the homemade kind. Take a bottle of sesame oil and pour it over a bottle of red pepper flakes. We keep ours in a bowl-like container so we can make use of both the oil and the flakes.)Heat up your wok over high heat. I'm a medium to medium-low cook, so this took me some time to get used to. Oil that shit up really well, and throw the tofu in. Immediately add a shitton of garlic. Like when you're sure you have enough, add even more. You can't have too much. Beyond that, it's just a matter of timing everything so the veggies are all properly cooked and done at the same time. I added the peppers shortly after getting the tofu going, and the mushrooms a bit later. When that stuff is almost cooked, add a generous amount of soy sauce. Finally, add the scallions, spinach, some spicy sesame oil, and a bit or a lot of the red pepper flakes from the oil depending on your desired level of heat. Toss until the greens are just wilted.
This makes an awesome meal in and of itself, but I usually serve with brown rice or some other sort of starchy side. In this case, I tossed the pre-cooked soba noodles right into the pan and stir fried until they were warm (they were leftover). Delish.
Sunday, September 6, 2009
My CURRY Conundrum
Let's face it, American food is fucking horrible, especially for those of us who don't consider livestock to be a viable food group. Personally, I gravitate towards cuisine from the Eastern Hemisphere. Luckily, there's no shortage of Thai, Indian, Vietnamese, or Middle Eastern restaurants around here, but seeing as I just took a big fucking paycut I probably won't be visiting those places terribly often. I've cooked curries at home before (I even have a 700-page Indian food cookbook with 1,000 recipes) but they always seem to lack something. I've resorted to buying ready-made curry paste at the store, but something about that feels like a cop-out.
Delicious guilt:
This particular curry was easy as hell. All you need is an onion, a tomato, some mushrooms, a couple peppers, a can of chickpeas, curry paste, some water, and about an hour of simmering time to cook off the extra liquid.
Since I used the last of our curry paste in this dish, I decided to try my hand at making my own this morning. It looks pretty good, but I haven't actually cooked anything with it yet. I think I will wait to post my homemade curry paste until I can check it for quality and modify, since I can pretty much guarantee that I won't get it right on the first try.
Delicious guilt:
This particular curry was easy as hell. All you need is an onion, a tomato, some mushrooms, a couple peppers, a can of chickpeas, curry paste, some water, and about an hour of simmering time to cook off the extra liquid.
Since I used the last of our curry paste in this dish, I decided to try my hand at making my own this morning. It looks pretty good, but I haven't actually cooked anything with it yet. I think I will wait to post my homemade curry paste until I can check it for quality and modify, since I can pretty much guarantee that I won't get it right on the first try.
Subscribe to:
Comments (Atom)
