Tag Archives: photos

Mom’s kind of burger

Just a quick post today. The burgers I made would make my mom’s mouth water. Rare, lean beef. Toasted buns. Lots of veggies. (Cheese on James’s, but not on mine. I don’t usually do cheese on burgers.)

SO delicious. The kind of food I grew up on. Just a quarter pound of lean ground beef for each burger, sprinkled with salt/pepper/garlic and seared in a hot pan. Served with oven fries (from fresh russets, tossed in oil and roasted in a single layer in a 400°F oven) and plenty of ketchup to dip the fries in.

cheeseburger, oven fries, ketchup

Yum.

Cheesepalooza: Whole-milk Ricotta

I’ve been resisting making this post for a week and a half, for two reasons:

1) My photos didn’t come out all that well, and
2) My ricotta didn’t come out all that well. I couldn’t get it to set up properly. Cooking from the Market’s buttermilk ricotta is much more reliable for me, and the texture is right, while this was rubbery.

This is the first recipe in Cheesepalooza, though, and I have lots more chances to get it right. Besides, the resulting lasagna was ASTOUNDINGLY good, so hey, success!

Here’s the cheese draining on the faucet:

homemade ricotta draining

And here’s the lasagna after I ate all my dinner, went “Oh, shoot! I need a photo!” and put a little more on a plate to photograph.

sorta-homemade lasagna, one slice

It was so darn good, we managed to polish off that little more, too. SO good. And way easy, because I only sort of homemade it. You don’t even really need a recipe. What I did was bought four sheets of fresh pasta (two regular, two spinach) and layered them with jarred sauce, the homemade ricotta, and sliced whole-milk mozzarella. I ran out of mozzarella at the end (I used a pound), so I added some shredded cheddar on the top layer. This went together in maybe five minutes, and then I baked it at 350, covered, for about a half hour, then uncovered it and baked until everything was hot and bubbly. SO good!

And now here’s the worst pic of all. This doesn’t do this delicious thing justice, I promise you.

sorta-homemade lasagna

[Edit: Here's a photo of an old batch of ricotta, made with the recipe linked above:]

ricotta in a strainer

Day three and a promise

I promise to post about something else as soon as:

1) This cleanse thing is over; OR

2) I have a day where I forget to take photos; OR

3) I have a day in which I eat all stuff I’ve already posted about.

But in the meanwhile, here’s the food for day 3 of the cleanse.

Breakfast: Fried O’Brien potatoes, homemade ketchup, watermelon, and V-8

breakfast

Lunch: Big salad with homemade sesame dressing (mixed up sesame oil, rice vinegar, agave nectar, grated fresh ginger, wheat-free tamari, and grated garlic to taste), topped with sesame salt; fresh cherries

Salad and cherries

Snacks: Nuts, seasoned seaweed, and Oh, so much fruit. More than I can show you here, but among the bounty was more watermelon. Also, white peaches so ripe it’s making my mouth water to tell you about them. And more cherries. And so on. Plus a latte made with decaf espresso and homemade soymilk. (The soymilk maker is still in the testing phase. I’m working on it.)

peaches, watermelon, and soy latte

Dinner: Tamale pie. The plan was for chili, but I was waffling on finding a good vegan, gluten-free cornbread, and James suggested I just make some more polenta, add olives to the chili, and make tamale pie. Those of you who’ve been around a while know that James is big on suggesting yummy and time-consuming things for me to make, so I was happy to oblige with this relatively quick and easy dish.

Tamale pie

I also added some olive oil and a fair bit of garlic and nutritional yeast to the polenta before pouring it over the chili (which I dished into the baking dish with a slotted spoon so it wouldn’t be too soupy). The chili is based on the Moosewood recipe that Susan V. adapts here, but I left out the bulgur and used some olive oil in the preparation.

So there it is. There’ll be more Mom Food when this is over. I promise!

“Cleanse” day 2

When I’m doing one of these fun/silly diet challenges (not “diet” in the sense of weight-loss, which I’m not into, but “diet” as in “what I eat”), the best time to do them is a time like this month, when I’m working at home and have all the time in the world to cook. You can expect to see lots of posts this month; brace yourselves.

Today’s menu:

Breakfast: Tofu scramble; fried O’Brien potatoes; agave ketchup (recipe below)

tofu scramble and O'Brien potatoes

Morning snack: Figs and raspberries

figs and raspberries

Lunch: Salad with vinaigrette (olive oil, cider vinegar, a touch of agave nectar)

salad plates

Afternoon snack: guacamole and chips (James made the guacamole with onions, jalapenos, and garlic. He asked me if I wanted him to clean it up for photos, but I said Nah, we’re just gonna sit and watch movies with it; this is how it looks.)

guacamole and chips

Dinner: Polenta with wild mushrooms. The morels didn’t look good, so I got porcini, chanterelles, and baby buttons. Cooked down with onion, garlic, olive oil, salt, pepper. Served over fried polenta sticks. I used this method, but left out the animal products and added olive oil and a little bit of nutritional yeast for “cheesiness.”

polenta and mushrooms with broccoli on the side

These photos are by way of saying that even if there’s a food you don’t or can’t eat, you don’t have to sacrifice abundance. I don’t believe in deprivation, and there’s no reason a vegan, gluten-free life has to be dull and drab.

Oh, and here’s the recipe for the ketchup. Let me know if you improve on it. I love ketchup!

Agave Ketchup
Author: 
Recipe type: Condiment
 
The texture isn’t the same as bottled ketchup, but this version is free of white/refined sugar, and uses gluten-free apple cider vinegar. You can actually leave the agave out, but then the ketchup will be (obviously) less sweet.
Ingredients
  • 1 small can (6 oz.) tomato paste (I used organic, because the only ingredient is tomatoes)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon amber agave nectar, optional
  • ¼ teaspoon salt
  • ¼ teaspoon finely ground black pepper
  • 2-4 tablespoons water
Instructions
  1. Mix everything but the water, then add the water a tablespoon at a time until the ketchup is the consistency you want. Makes about a cup of ketchup.

 

Orange-glazed tofu

Super-easy, tasty dinner to start the cleanse thingy. I’ve been at my mom’s for a week, and we ate out almost every day. I’m home now, and it was actually kind of nice to make this simple, healthful meal for our first dinner of the cleanse.

orange tofu

5.0 from 1 reviews

Orange-glazed tofu
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 6-7 oz. (1/2 package) firm tofu, cut into bite-sized pieces (no need to press)
  • juice of 1 orange
  • 2-4 tablespoons agave nectar or honey
  • ¼ teaspoon salt
  • 2 tablespoons rice vinegar
  • ½ red onion, sliced thinly on the vertical
  • 1 cup chopped fresh broccoli
Instructions
  1. Heat 1 tablespoon of the oil in a skillet.
  2. Add tofu, orange juice, agave nectar, salt, and rice vinegar. Stir gently to coat tofu with glaze, then cook on medium, stirring occasionally, until tofu begins to brown, about 20 minutes. Set tofu aside and rinse out the skillet.
  3. In the same skillet, heat remaining oil. Add onions and broccoli and cook until onion is browned and broccoli is crisp-tender. Add tofu back in; cook and stir until heated through.
  4. Serve over rice.