Category: Food

Man food – sodium overload = decent fare

My husband sucks when it comes to eating on my timetable. He married a perfectly good woman who loves to cook and gain approval from words like “Mmm this is delicious,” or seeing him go back for seconds. On a rare occasion he will go back for seconds, and that occasion is usually cheese laden and/or a quiche. I am always on the look out for recipes that will appeal to both of us and meet all of our needs, which are complex. I am a vegetarian with a bend towards eating healthy and for my recently more active lifestyle. I prefer to eat pretty soon after getting home from work or the gym because I am HUNGRY. I do love sweets and to bake and make my own cookies, brownies and ice creams. Husband is a Type I diabetic who bicycles 3+ miles to work nearly every day and doesn’t like to eat until rather late at night and gets so caught up in his tech-geek work that he loses track of time. You can see how I have problems getting our eating schedules and tastes aligned. The ideal situation that I would like to someday achieve is that we would both eat at the same time, together(!) at the dinner table at least on most weeknights. I can count how many times I’ve accomplished this on one...

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When Recipes Suck

About a month ago I checked out two books from the Moosewood Collective from the library (apologies to anyone in Lexington County that may be wanting them too) and bookmarked a ton of recipes to try. Yesterday was cold and gross and rainy and had me in the mood for something warm and filling, so I thought I would try French Ragôut from Moosewood Restaurant New Classics. It has fennel seeds in it, which taste vaguely of black licorice, which I hate. I used just a tad less than the recipe called for, but in the end the fennel took over the dish and made it completely unappealing to me. Other ingredients in the ragôut included navy beans, sundried tomatoes, garlic, bell peppers, onions, red wine vinegar and goat cheese. The goat cheese saved it enough for me to eat a bowl full of it, but it wasn’t enough to save it. I immediately removed the bookmark from that page and let the room mate taste it, to which she said the same thing, “I’d eat it, but I wouldn’t make it again.” I threw it away without even photographing it because I had to get it away from me ASAP and will possibly never use fennel in a recipe again. The Moosewood cookbooks are great, but this one recipe is one I would consider a bust for me....

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Vegetable Quinoa Pilaf

Vegetable Quinoa Pilaf from Simple Suppers by the Moosewood Collective Ingredients 1 1/2 cups raw quinoa 2 1/4 cups vegetable broth 1 t dried thyme 1 onion, diced 2 garlic cloves, minced or pressed 1 T olive oil 2 carrots, peeled and diced 1 bell pepper, diced 1 cup green peas 1 tomato diced, or a handful of cherry tomatoes, halved 1/2 t salt 1/4 t pepper grated Parmesan cheese (optional) Directions In a covered saucepan on high heat, bring the quinoa, broth and thyme to a boil. Reduce the heat to low and simmer covered until luqid is absorbed, 15-20 minutes. Meanwhile, saute the garlic and onions in the oil in a skillet over medium heat until soft. Add the carrots, cover and saute an additional minute, stirring occasionally. Add the bell peppers and peas and saute until hot, about 2-3 minutes. Stir in the tomato, salt and pepper and remove from heat. When the quinoa and vegetables are done, combine them, or spoon a bed of quinoa on a plate and top with vegetables. Then top with cheese if desired (unless you are doing Vegan Vednesday!). Fun with leftovers: To jazz up the next day’s pilaf, I added soy sauce after reheating and it was delicious...

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Vegan Vednesday?

We’ve all heard of Meatless Mondays, the yuppie craze that has swept the nation with its promises of saving the Earth, making your kids healthier, and your waistline smaller! Being that every day is meatless for me, I am going to take it one or two steps further. Starting next week, I am going to have Vegan Vednesdays. And really, I doubt I’ll keep it to a strict every single Wednesday thing, but at least one day (or two!) from Sunday-Saturday will be vegan. I say next week because I need to work out the logistics, and the biggest logistic is my morning coffee worship. I put half and half in it every. day. with. out. fail. I don’t want to buy a container of Silk (or other substitute) just for one day a week, and I’ve already done this week’s shopping. I will research some dairy free options in the meantime, and who knows, maybe I’ll like the dairy free creamer enough to do it daily (ideal situation!). (Photo credit: Photobucket) The motivation behind trying to adopt a bit more vegan of a diet is that I am trying to lose 8 pounds by Memorial Day. I know that I can completely blow that out of the water easily, but I don’t totally want to give up my eggs, creams and cheeses. I feel like this is a...

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Feef = Faux Beef

Let me preface this post with this thought: I will be so glad when I get my Canon back, and so will this blog, because these cellphone pictures are just on this side of not cutting it. I will try to re-take better images with my camera once it comes back home to me, if the opportunity presents itself. Without further ado, my review of feef: This is my second meal of the day and this one features Trader Joe’s Beef-less Strips. Yes, I am still eating through products from my Charlotte trip over a month ago. I read a few reviews online regarding these beef flavored strips, and I went in expecting them to be terrible. I wanted to put as little effort as possible into these in case they tasted terrible. I decided a stir fry would be the best choice, as there would be vegetables to complement the feef, and soy sauce to add additional flavor. My verdict… is that these are good! Buy them again good! I am sad that I used the entire package in the stir fry, because I bet these would be amazing in fajitas. !Recipe Alert! The steps I took to make this feef stir fry are as follows*: 1. Heat olive and sesame oil in a large pan or wok over medium high heat. Meanwhile, mince 2-3 garlic cloves and...

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About April Blake



April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

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