Nuwe resepte

Peanutty Noodles met Tempeh Crumbles

Peanutty Noodles met Tempeh Crumbles


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Tempeh-skeptici, hierdie resep sal 'n bekeerling van u maak: verkrummelende tempeh in warm olie maak bros, stukkies bros, goudbruin en veral versadig met 'n pittige taai sambalsous. U kan die krummels op hul eie maak vir slaaisous en roerbraai, maar ons raai u aan om dit in hierdie pinda-soja-noedels te voeg, waar dit geur en tekstuur gee.

Bestanddele

  • 3 Persiese komkommers, in die lengte gehalveer, in dun maantjies gesny
  • 4 eetlepels vars lemmetjiesap, verdeel
  • ¼ koppie groente, druiwesaad of ander neutrale olie, verdeel
  • 1 1½ "stuk gemmer, geskil, fyngekap
  • 2 knoffelhuisies, fyngekap
  • ½ koppie romerige grondboontjiebotter (natuurlik is goed, solank dit goed geroer word)
  • 2 eetlepels plus 2 teelepels. sojasous, verdeel
  • 1 eetlepel. sambal oelek of Sriracha, verdeel
  • 8 onse. tempeh, in stukkies okkerneut- tot kikkererwtgrootte verkrummel
  • 2 skorsies, in dun skywe gesny
  • Geskeurde korianderblare en limoenwiggies (vir opdiening)

Resepvoorbereiding

  • Plaas komkommers in 'n klein bakkie. Voeg 'n paar knippies sout by. Masseer komkommers eers saggies met u hande en druk dan stewiger as hulle buigbaarder word. Giet die vloeistof wat hulle vrylaat, af en voeg dan 1 eetlepel by. lemmetjiesap en gooi vir bedekking. Geur met sout, indien nodig.

  • Verhit 2 teelepels. olie in 'n groot pan oor medium. Kook gemmer en knoffel, roer aanhoudend, tot sag, 1-2 minute. Plaas in 'n groot bak en voeg grondboontjiebotter, 2 eetlepels by. lemmetjiesap, 2 eetlepels. sojasous, 2 tl. sambal oelek, 1 teelepel. heuning en ⅓ koppie warm water. Klits om te meng, voeg 1 eetlepel by. warm water op 'n slag indien nodig, tot 'n dun sous vorm. Geur met sout.

  • Verhit 2 eetlepels. olie in dieselfde pan oor medium-hoë tot glinsterend. Voeg tempeh in 'n enkele laag, geur met sout, en kook ongestoord, tot diep bruin, ongeveer 2 minute. Gooi, voeg 1 eetlepel by. olie, en bly kook, af en toe roer, tot oraloor bruin, 3-5 minute.

  • Roer die oorblywende 1 eetlepel. lemmetjiesap, 2 teelepels. sojasous, 1 teelepel. heuning, en 1 eetlepel. water in 'n klein bakkie. Verlaag die hitte tot laag, voeg die lemmetjiesapmengsel in die pan en kook, af en toe roer tot die vloeistof verdamp is, 1-2 minute. Plaas tempeh op 'n bord; geur met sout.

  • Kook intussen noedels in 'n groot kastrol kokende gesoute water, af en toe roer, tot taai, maar nie pap nie (smaak vir gaarheid), 5-6 minute. Dreineer, spoel dan met warm water. Dreineer weer goed en meng met 1 teelepel oor. olie in vergiettes. Voeg noedels in die bak met grondboontjiesaus en gooi dit oor, voeg indien nodig meer warm water by dun sous.

  • Verdeel noedelmengsel tussen bakkies. Bedek met tempeh -krummels, komkommers, uie en koriander. Bedien met kalkwiggies om langs te druk.

Die belangrikste probleem met hierdie resep is dat dit baie ongeorganiseerd gevoel het. Om te help met mise en place - of bloot situasiebewustheid! sodat ek weet wanneer ek kan verwag dat ek verskillende souse moet opskep, en ek moet seker maak dat die noedels nie gaar word nie - ek wens die bestanddele word in 'grondboontjiesous'/'Tempeh -krummels' geskei. Smaaklik het ons dit baie geniet en dit was lekker om te eksperimenteer met 'n ander bron van veganiese proteïene wat ek nie gereeld gebruik nie! Ek sal beslis weer probeer, en ek dink dit sal die tweede keer makliker wees om alles by te hou. Ek het dit eerder probeer! Die lang voorbereidingstyd was 100% die moeite werd. Ek is nie 'n groot fan van grondboontjiebotter nie, maar dit is perfek in hierdie resep. Wat die tempeh betref, het ek dit nog nooit voorheen voorberei nie, maar ek gaan dit beslis baie meer gereeld gebruik. Ek hou van hoe bros dit uitgedraai het. Dit is maklik genoeg om ook vegan te wees deur van die heuning af te sien. Ek kan nie wag om binnekort weer hiermee te speel nie:) Anoniem New York 07/24/20 Ek sal beslis weer sous maak, en ek sal beslis probeer om verskillende groente by te voeg, soos ander resensente gesê het. Dit het selfs goed gegaan met 'n kieskeurige eter wat ek oortuig het om dit te probeer deur te sê dat dit grondboontjiebotterpasta is, ek is reg! LolUm wat? Dit was ongelooflik. Het nie komkommer gehad nie, so ek het radyse ingegooi. Ek het ook rooi lensiespaghetti gebruik in plaas van die ramen (dagvaar my) en die smaak en tekstuur het baie goed in hierdie gereg gehou. Ek sal dit beslis weer maak, en as niks anders die grondboontjiesous ook vir ander toepassings sal gebruik nie. Ek gebruik dit vir etes wat gedurende die week voorberei is. Super maklik, en ek hou daarvan om ekstra groente in die roerbraai by te voeg om 'n bietjie kleur te gee. Beveel 100% aan - en u kan warm of koud eet! Ek het ongeveer die helfte van die hoeveelheid grondboontjiebotter gebruik, want dit was al wat ek gehad het, en die noedels was baie goed, ongeag. Roerpeper bygevoeg as ekstra groente. Heerlik! 'N Perfekte luilekker ete en 'n bevredigende middagete wat oorbly. Anoniem Brussel, België 05/25/20Dit was redelik goed, al was dit heelwat voorbereiding, dus nie die eerste keuse vir ons aandete nie. As jy nog nie 'n fan van pinda-noedels is nie, is dit waarskynlik nie iets vir jou nie: Krokant, heerlik sonder die bitterheid wat jy soms met tempeh kry. Ook lekker oor bruinrys. Ons verruil ook 'n paar TB's grondboontjiebotter vir GoChujang vir ekstra diepte. Absoluut heerlik. Maklik genoeg en ek hou daarvan dat dit ramennoedels gebruik. Ek het paniekbevange gekoop weens die virus, maar nou weet ek wat om daarmee te doen. Net omdat die toppings mooi is, beteken dit nie dat dit opsioneel is nie. Hulle voeg die kompleksiteit van geur en tekstuur by. Ek het gedink die komkommers gaan te sout word, maar dit was baie lekker saam met die gereg. Die volgende keer sny ek die tempeh in blokkies, want die rande was baie moeilik om eweredig te bruin. Ek maak dit binnekort weer. Anoniem Colorado05/11/20Dit was redelik goed, maar ek moes nog 'n bietjie meer sambal en sojasous by die grondboontjiesous voeg om dit so sout/pittig te kry soos ek wil. soooooo goeie sarah !!! Nog 'n BA -smash (ondanks baie voorbereiding)! Moenie die gebakte tempeh -chips eet nie. Ek het dit in blokkies gesny in plaas van verkrummel en die hitte na laagbruin verlaag om dit ekstra bros te maak terwyl ek ander stappe doen en voordat ek sous byvoeg. Bedek die bak met baie cukes, koriander, basiliekruid en groen uie. Dit is my standaard resep vir weeklikse middagete, of enige aandete van 20 minute. Dis goed. Ek is super lui en wil nie veel op my pan skoonmaak nie, so ek kook nie die tempeh in die sous nie. Ek kook dit net in olie, en meng dit dan in die opgemaakte noedels. As u die kommentaar hieronder op die smaak gee, stel ek voor dat u die PB saggies byvoeg, en dan geleidelik na smaak byvoeg nadat u sure en suiker daarin gesit het. , maar heeltemal te swaar vir die grondboontjiegeur. Die meeste happies het net soos grondboontjiebotter op noedels geproe, soms met 'n bietjie hitte, soms 'n bietjie suur, maar altyd oorweldigend grondboontjiebotter. Ek is nie die grootste fan van tempeh nie, maar die krummels was redelik goed. Oor die algemeen is daar vir my nie genoeg goed om dit weer te doen nie en die tyd te neem om die geure na my smaak te balanseer.Anoniem Austin, TX01/05/20Dit was 'n sjabloon. Die resep kom 'n bietjie te sout uit na my smaak soos geskryf, so ek sal die sout volgende keer laat sak. Ek het geroosterde broccoli bygevoeg en sal beslis aanbeveel om 'n groente by te voeg.AnoniemNew York 01/05/20Super Tasty! Het dit met rysnoedels gemaak, want dit is al wat ek in die spens gehad het en 'n paar shiitake -sampioene in die tempeh -krummelmengsel gegooi. Ek het probeer om die ander bestanddele aan te pas, maar dit was onmoontlik om dit aan te meld. Die umami-tempeh verkrummel in kombinasie met die sout-suurige komkommer (ek het lintjies in plaas van halfmaan gemaak) en dit was 'n spesiale gereg. Ek sal vanaand albei in blaarslaai probeer. Anoniem Key West, Florida 06/30/19 Fantastiese sous! Dit was die eerste keer dat ek tempeh kook en eet. Die resep sê 2 porsies, maar ek dink dit bedien ten minste 4. Die noedels kom baie lekker uit. Aangesien ek vir een gekook het, het ek die ekstra grondboontjiesous in 'n messelkruik gebêre, sodat ek dit vir die res van die week op my ramen en tempeh kan gooi.Justina TranCalifornia04/11/19 So lekker, so lekker, so vertroostend. Die grondboontjiesous is so verslawend! Ek voel asof ek net verlief geraak het op tempeh. Sal beslis weer maak! AnoniemNew York 04/08/19Eenvoudig ongelooflik! Ek sal toegee, ek was op die punt om die resep te verdubbel, maar sodra ek besef hoeveel volume oz ramennoedels werklik is, het ek vinnig besef dat hierdie resep beslis meer soos 4-5 porsies is, nie 2. Ek het per ongeluk omgeruil die verhouding tussen Sriracha en klapper -aminos, maar die ekstra skop het my nie gepla nie; dit het nog steeds lekker gesmaak! Beveel hierdie resep sterk aan, redelik maklik en baie lekker. Gebruikte rooi chili vlokkies in plaas van sambal oelek en dit het nog steeds geblyk! Ek het met meer noedels geëindig as wat ek verwag het, en ek kon die sousvlak aan die einde redelik maklik verhoog met meer PB/lemmetjiesap/sojasous/warm water. Tempeh het langer geneem om te bruin as aangedui, maar dit kan ook 'n gebruikersfout wees met 'n fyn brander. Ek het ook knapperige in plaas van romerige grondboontjiebotter gebruik, want dit was al wat ek gehad het, maar die ekstra crunch was uiteindelik 'n gewaardeerde tekstuur! Sal dit beslis weer maak, 'n paar te veel stappe om 'n resep vir 'n week te wees, maar dit is steeds redelik eenvoudig en met al die toebehore uiteindelik baie lekker om te bord- dit kan 'n lekker gereg wees om mense mee te beïndruk! As u 'n aanhanger van roerbraai is, sal u van hierdie resep hou. In die eerste plek staan ​​daar dat dit 2 porsies maak, maar ek eet tans oorskiet van gisteraand (en dit is nog steeds baie goed), maar ek sou sê dat dit ongeveer 4 porsies maak. Ek is nie vegan of selfs vegetariër nie, maar ek wou net hierdie resep en tempeh probeer, want dit lyk nogal vreemd verpak. En as u van my hou en nie weet hoe die tempeh smaak nie, het hierdie resep dit baie lekker laat smaak (soos die oranje hoender van Panda Express). Ek is maar 17 jaar oud, maar ek was in staat om al die stappe en die resep in generaal was baie maklik om te volg. Dit het my ook oopgemaak vir nuwe ervarings soos om komkommers te masseer en te probeer uitvind hoe om tempeh te sny. Al die geure is so kompleks, wat die finale produk ongelooflik maak. Moet ook nie een van die versierings oorskry nie, want dit voeg 'n goeie tekstuur by die noedelsak. U hoef net ongeveer 'n uur te spandeer om dit te maak, sodat dit lekker is vir die naweke. Dit is beslis my gunsteling ding wat ek al van Bon Appétit gemaak het, en ek kan nie wag om dit weer te maak nie. Dankie vir die resep!

Kosdagboek: 'n swanger week tuis in Nashville

Beroep: Ek het die afgelope 6 jaar in kommunikasie vir nie-winsgewende gewerk, maar is tans werkloos nadat die laaste organisasie waarvoor ek gewerk het, ontbind is. Ek skryf en ek leer kodeer - my doel is om in die toekoms webontwikkeling te doen. S is 'n direkteur aan 'n universiteit.

Plek: Nashville, TN

Winkels waarby ek gewoonlik inkopies doen: Handelaar Joe's en Kroger (slegs Kroger sedert isolasie begin het)

TW: Ek het die helfte van my lewe 'n eetversteuring. Ek is swanger, so ek probeer regtig om my wanordelike gewoontes te vermy, maar hulle is nog steeds daar. Dit is 'n wilde rit!

8 uur: Ek word wakker en gaan af. Ek maak koffie (gewoonlik Bustelo, maar ek kon dit nie vind tydens my laaste reis na die winkel nie, so Lavazza is dit) met 'n skeut hawermelk (altyd Califia) en neem my probiotika. Ek neem ook magnesium, yster en 'n voorgeboortelike vitamien op verskillende plekke gedurende die dag. Ek voer ons twee katte hul natkosontbyt (hulle wei die hele dag op droë kos. G eet alles, maar B moet baie duur spesiale kos eet vir sy spysvertering). Ek spandeer die oggend om aanlyn te skryf en rond te sit.

10 uur: Ek eet 'n Engelse muffin wat gerooster is met 'n bietjie geklopte Griekse jogurt -smeer. Voor die swangerskap het ek niks anders as my oggendkoffie gehad tot 1 of 2 nie, maar ek probeer regtig om beter na my liggaam te luister en te eet as ek honger is. 'N Radikale idee, ek weet!

12 uur: Voor die Corona het ek byna daagliks hervormer Pilates-klasse gevolg. Dit was 'n groot en belangrike deel van my lewe. Nou bied my ateljee virtuele matklasse aan wat nie dieselfde is nie, maar ek neem deesdae wat ek kan kry! Ek probeer die meeste dae een in die middag neem, of ek doen joga. Ek voel regtig nie goed vandag nie (my naarheid kom en gaan deur die loop van die dag), so ek slaan uit om te oefen. Ek eet twee stukke Ezekial -roosterbrood met hummus en alles geurmiddels en rooipepervlokkies, dan 'n klein bakkie pistache. Dit was my normale "middagete" elke dag voor die swangerskap. Dit is nog steeds my gunsteling, maar ek eet beslis meer deur die dag.

14:00: Nadat ek skoongemaak en georganiseer het, sit ek op die bank met 'n boek (dankie Libby -app!) En 'n Kashi -amandelbotterstaaf. 'N Rukkie later eet ek Pink Lady -appelskywe. Ek moet ook daarop let dat ek die hele dag baie water en seltzer drink.

17:00: Ek en S gaan stap in die buurt rond. Ons probeer dit 'n paar keer per week doen. Die weer was so wonderlik die afgelope tyd, en so baie mense stap (ons hou 'n veilige afstand) en dit lyk soos 'n normale, vreugdevolle lentetoneel, as dit regtig so ver is. As ons by die huis kom, begin ek my aandete (ek en S eet baie anders, sodat ons meestal aparte etes maak, behalwe as ek die naweek geniet). Vanaand het ek 'n slaai met romaine, wortels, komkommers, rooi soetrissie, ingelegde jalapenos, 'n veganiese "hoender" patty en Griekse jogurtboerdery.

19:00: Ons het pas weer die hele Top Chef gekyk en nou is ons die hele nag op Chopped. My nagereg sluit 'n Lindt-sjokolade-truffel in (verlede week in 'n versorgingspakket gestuur van my lieflike skoonma) en Teddy Grahams. Ek het vir my ma gesê my dokter het gesê die baba was die grootte van 'n Teddy Graham verlede week by my eerste ultraklank en vandag het ons 'n pakkie van 6 bokse Teddy Grahams van haar ontvang. LOL.

8 uur: Ek weet nie of dit met swangerskap verband hou of ek net vreemd geslaap het nie, maar my skouer het vanoggend ontsaglike pyn. Ek drink my gewone koffie met hawermelk en vitamiene en kyk na die nuwe dokumentêr van Other Music. Ek sou normaalweg nie die dag met 'n film begin nie, maar in hierdie dapper nuwe wêreld is alle weddenskappe afgehandel.

10 uur: Ek eet 'n geroosterde Engelse muffin en stringkaas, een van my drange. Ek doen twee joga -video's - een vir skouerpyn (dit het gehelp, 'n bietjie!) En een van die hele liggaam. Ek doen my gewone skoonmaak daarna (ja, ek doen die meeste skoonmaak in ons huis. Moenie bekommerd wees nie, ek en my man is albei so feministies soos hulle kom, en hy doen BAIE, maar ek is 'n netjiese freak en 'n control freak. en ek dring daarop aan!).

13:00: Ek het Reddit en vandag se Money Diary gelees terwyl ek Lundburg -bruin ryskoeke met hummus en pistache geëet het.

14:00: Soos gewoonlik, trek ek terug na die rusbank om te lees. Ek maak ook vir my 'n smoothie met bevrore piesang en aarbeie, en spatsels appelsap en hawermelk. Dit is heerlik. Ek is nie 'n groot smoothie nie, maar ek was lus daarvoor terwyl ek swanger was.

18:00: Dieselfde slaai as gisteraand. Ons kyk na die verskriklike nuwe Bachelor -program. Die musiek is so vreeslik, ek wil doodgaan. Natuurlik sal ons aanhou kyk.

19:00: My peuselkos na die ete sluit in Teddy Grahams, 'n Lindt-truffel en grondboontjiebotter op 'n bruin ryskoek.

8 uur: Normale oggendkoffie en katroetine. Ek plaas 'n film wat ek op die nagraadse skool gemaak het, op Facebook, want ek hou daarvan om weer gekyk te word, en kyk elke paar jaar om nuwe oë om te sien. Dit is kreatief die beste ding wat ek nog ooit gedoen het, en ek wonder gereeld of ek ooit nog 'n film gaan maak. Sug. Lewe! Dit kry onmiddellik baie kommentaar en kyk en deel, en dit laat my regtig goed voel.

10 uur: Ek eet 'n Engelse muffin met Griekse jogurt -smeer. Ek trek uiteindelik die sneller en teken aan vir 'n webontwikkelingskursus waaraan ek al 'n rukkie dink. Dit voel nie die ideale tyd om dit te doen nie, want swangerskap vertroebel alle gedagtes en domineer ons finansies, maar nadat ek met my pa (die uiteindelike stem van die rede) en S bespreek het, besluit ek dat dit 'n slim stap is. Dit begin volgende week en word aanlyn onderrig weens Corona -voorsorgmaatreëls, wat dit eerlikwaar vir my minder intimiderend maak.

12 uur: Ek neem my eerste Pilates -klas van die week. Dit voel wonderlik, soos altyd. Dan het ek Griekse jogurt met frambose en Bear Naked granola. Ek sou nooit so iets geëet het voor middagete voor swangerskap nie, maar dit is so goed.

15:00: Ek het 'n Pink Lady -appel terwyl ek lees.

17:00: S is klaar met werk, so ons stap en bespreek wat ons vanaand vir aandete moet bestel. Sedert isolasie begin het, bestel ons een keer per week van ons gunsteling plekke wat veilig afhaal en aflewer. Ons voel tans baie sterk daaroor om ons buurtplekke te ondersteun. Ek is regtig bang vir hulle. Maar ek is dankbaar dat hulle nog steeds daar is en mense in diens neem, en dat ons buurt so ondersteunend is.

18:00: Ons besluit oor Mitchell Deli, die beste toebroodjiewinkel in die stad. S kry die Rueben en ek kry die caprese toebroodjie. Dit is baie goed en ek wens dit was groter! Ons kyk na 'n Marcus Samuelsson -vertoning oor Nigeriese kos in Houston en nou is ons albei skielik lus vir Jollof -rys.

20:00: Ons kyk die res van die nag na Seinfeld. Nagereg is meer Teddy Grahams (moet 'n duik in die 6 bokse maak) en 'n stukkie sjokolade met amandels.

7 uur: Vroeër as gewoonlik, aangesien ek vandag dokter toe gaan vir genetiese ondersoek. Aangesien ek 35 sal wees tydens my aflewering (basies oud), word dit sterk aanbeveel. Dit sal toets vir 3 chromosomale afwykings, en dit sal ons die geslag van die baba vertel.

07:15: Ek voer die katte en drink my koffie swart, want die toets vereis vas. Ek gooi ook my trouband by 'n rooster in die slaapkamer neer en begin histeries huil. Ek is 'n tipies emosioneel gereserveerde WASP, so ek bedank swangerskapshormone vir die afbreek. S verseker my hy sal dit vind. UGGGGHHH.

8 uur: Ek is baie vinnig in en uit die dokter se kantoor. Nou het ek inspuitings op albei my arms gekry van al die bloed wat ek die afgelope week getrek het. Dit lyk asof ek te veel na Trainspotting gekyk het.

9 uur: Ek bederf myself met 'n dekselvrye havermelk latte uit my gunsteling koffiewinkel, Ugly Mugs. Hulle het die afgelope maand geen kontakbesorging gedoen nie en ek het veilig opgetel, en ek het hulle minstens twee keer per week gaan ondersteun. Hulle ken my en my bestelling en is net wonderlik. Die beste ys -latte ter wêreld.

10:45: Weereens is my oggendhappie (ek dink normale mense dit 'ontbyt' sou noem) 'n Engelse muffin.

12 uur: My skouer pla my steeds, so ek doen nog 'n joga -video om dit te help, plus een vir die hele liggaam. Dan eet ek twee stukke Ezekial -roosterbrood met hummus en 'n bak pistache.

14:00: U ken die roetine - lees op die bank. Dit is koud en nat buite en ek voel baie gesellig. Ek raak lekker en eet 'n Babybel -rondte en 'n Kashi -amandelbotterstaaf.

18:00: Vir aandete maak ek bruinrys met gebraaide courgette, blomkool, wortels en rooi soetrissie, bedek met parm en jalapenos.

20:00: Ons kyk na Seinfeld en ek het 'n nagereg van sjokolade en graham crackers. Ek voel asof ek tussen al die graham crackers en Teddy Grahams, en string kaas en Babybel eet, soos 'n 8 -jarige.

8 uur: Voer die katte, maar slaan eers die koffie oor. Vrydae is my nuwe aangewese winkeldag. Noudat ek baie maskers het, voel ek baie veiliger om een ​​keer per week vinnig na die winkel te gaan. Dit is egter 'n bietjie kommerwekkend dat soveel mense egter nie maskers dra nie. Voor die swangerskap het ek elke dag omtrent dieselfde ding geëet, maar noudat ek meer verskeidenheid het, is my inkopies 'n bietjie meer intens en duur!

9 uur: Nou is dit tyd vir koffie! Ek weet daar is 'n deurlopende mite dat swanger mense nie koffie moet drink nie, maar tot 200 mg kafeïen (ongeveer 2 koppies gewone koffie) is absoluut goed. Om nie alkohol te drink nie, was nie so moeilik nie, maar om nie koffie te drink nie, sou vir my onmoontlik wees.

10 uur: Ek eet 'n Engelse muffin en stringkaas. B is 'n ware voedselliefhebber en sal baie soet happies avokado of iets suiwels benodig. Ek gee hom 'n klein, amper onsigbare stukkie van my kaas. Ek probeer 'n Limoncello La Croix wat ek vanoggend opgewonde by die winkel gaan haal het. Ek het baie sterk opinies oor seltzer. Hierdie een is regtig goed! Dit begin met 'n skerp suurlemoen en word dan sag met 'n baie lekker vanielje -geur.

12 uur: Ek neem 'n Pilates -klas wat deur een van my beste vriende aangebied is. Daarna eet ek bruin ryskoekies met hummus, 'n Kashi -aarbeibar en 'n Pink Lady -appel, en drink 'n waatlemoen Waterloo -seltzer.

14:00: Ek sit musiek aan en begin in die kombuis. Eers voer ek my suurdeegvoorgereg. Ek maak suurdeeg lank voordat dit die kwarantynneiging geword het (ek is baie gaaf). Dan maak ek bruin botter Rice Krispie -lekkernye. Dit is 'n New York Times resep en is basies net soos gewone r.k. lekkernye, maar jy verbruin die botter. Hulle is wonderlik. Die bruin botter gee hulle 'n neutagtige kompleksiteit. Ek het elke Vrydag tydens isolasie gebak. Ek dink my droomwerk sou 'n patisserie wees. Ek wil net op Great British Bake Off wees! My ander isolasie -skeppings het natuurlik grondboontjiebotterkoekies, veganiese kaneelrolletjies, bruin botter -toffiekoekies, piesangmuffins en piesang ingesluit, natuurlik.

17:00: Ek lees 'n bietjie en ek en S gaan stap 'n lang entjie. Vir aandete maak ek presies dieselfde maaltyd as gisteraand, behalwe dat ek bruinrys -pasta vir bruinrys substraat. Sulke verskeidenheid!

19:00: Vir nagereg duik ek in die bruin botter r.k. lekkernye. Ek dink S eet soos 6 daarvan. Hy sê hy kan nie ophou nie.

8 uur: Maak kos en voer die katte. My nuwe Saterdag -isolasie -roetine sluit in dat ek die dag begin met 'n havermelk -latte van Ugly Mugs en 'n dosyn bakkery -okkerneutmuffin. Hulle is albei die heerlikste en dit is regtig lekker om die dag met 'n rit te begin. Ek geniet selfs hierdie 10 minute lange uitstappies uit die huis. Ek mis dit regtig om elke dag rond te ry, na musiek te luister.

10 uur: Nadat ek my heerlike bederf geniet het, luister ek na musiek in die kombuis en maak brood. Ek het nie die energie wat suurdeeg benodig nie, so ek maak 'n belaglike maklike resep wat 'n vriend van my met my gedeel het (ek deel dit graag as iemand dit wil hê!). Ek geur dit met roosmaryn en knoffel. Dit kom nogal klein uit, maar is baie lekker.

12 uur: Dit reën, so geen stap vandag nie. Ons luister steeds na musiek en geniet 'n gesellige reënerige middag. Ek en S eet elkeen 'n sny van my brood en deur die middag eet ek 'n piesang- en melba -roosterbrood met hummus.

18:00: Ons het 'n lekker Saterdagaand -roetine ontwikkel: ek sit op die bank met B, lees, en S skakel musiek aan, skink vir hom 'n bier of 'n skemerkelkie terwyl hy vir ons aandete voorberei. Dit is baie oulik, maar baie anders as ons ou Saterdae voor die Corona, voor die swangerskap, wat insluit dat ons tydens ons gunsteling duike saam met vriende gedrink het en die aand by 'n vertoning, of tuis, met 'n bottel (of twee) wyn, dans en musiek luister en aandete om middernag eet.

In plaas daarvan om vanaand te kook, haal ons toebroodjies by ons gunsteling kroeg, Duke's. Hulle gaan die naweek oplaai om hul 5de verjaardag te vier, so ons moet dit geniet.

19:00: Ons is bly om die vriende van ons hertog op 'n veilige afstand van die motor te sien. S kry die Italianer en ek maak my eie skepping met plaaslike seitan, swiss, blaarslaai, tamatie, spinasie en mosterd. Ek voeg ingelegde jalapenos by die huis. Die toebroodjie is SO GOED en laat my Duke nog meer mis as wat ek alreeds gedoen het.

20:00: Ons kyk (uiteindelik) na Parasite terwyl ons aandete eet. Dit is regtig uitstekend. Ek eet 'n klein bakkie Jeni's Brambleberry -roomys vir nagereg. Ek is nie 'n roomysmens nie, maar ek het dit gister in 'n winkel by die winkel gekoop, en dit is baie lekker.

8:30: 'N Bietjie later op as gewoonlik. Sondag is ons lui, all-bet-off dag. Dit was vroeër omdat Saterdae ons baie lekker dae was en ons gewoonlik 'n bietjie erger was vir die drag op Sondae. Ek het nou nie kater as 'n verskoning nie, maar ek voel steeds lus om niks anders te doen as om Sondae heeldag TV te kyk en peusel nie.

9 uur: Whiny (hoogs aanbiddelike, perfekte engel) katte word gevoer en ek drink my koffie. Ontbyt is muesli met hawermelk en skywe piesang, en 'n Mineraugua (die beste seltzer, selfs beter as sy meer bekende neef Topo Chico).

12 uur: Ons spandeer die dag op die rusbank, terwyl B in my arms slaap (hy is 'n groot ouma se seun) en kyk na The Preppy Murder en 'n Sundance -reeks op Jonestown, wat uiters skrikwekkend was. Ek kalmeer myself met versnaperinge van amandels, grondboontjiebotter -pretzels, pruimedante en gedroogde appelkose (noodsaaklik vir swangerskap), en Lesser Evil Himalaya pienk sout springmielies gedurende die middag.

17:00: Vir 'n vroeë aandete maak ek volkoringpenne met tamatie basiliekruid sous en parm. Bruin botter Rice Krispie -bederf vir nagereg! Ons kyk na Seinfeld om ons te troos, na 'n dag van moord en gif -tv, voor ons gaan slaap.

Laat weet my as julle resepte vir enige van my brood of gebak wil hê!


Hoe om Tempeh te kook

Hierdie artikel is mede-outeur van ons opgeleide span redakteurs en navorsers wat dit bevestig het vir akkuraatheid en omvattendheid. Die inhoudsbestuurspan van wikiHow hou die werk van ons redaksie noukeurig dop om te verseker dat elke artikel deur betroubare navorsing ondersteun word en aan ons hoë kwaliteitstandaarde voldoen.

Daar word 9 verwysings in hierdie artikel aangehaal, wat onderaan die bladsy gevind kan word.

wikiHow merk 'n artikel as deur lesers goedgekeur sodra dit genoeg positiewe terugvoer ontvang. Hierdie artikel het 11 getuigskrifte gekry en 94% van die lesers wat gestem het, het dit nuttig gevind, wat ons status as leser goedgekeur het.

Hierdie artikel is 243.256 keer bekyk.

Vegetariese kokke het die wonders van tempeh, 'n lekker gegiste sojaproduk, ontdek as 'n uitstekende proteïenbron. Tempeh is 'n digte koek van gegiste sojabone wat in skywe gesny, verkrummel of gekap kan word en gebruik kan word in die meeste resepte wat vleis benodig. Tempeh se neutagtige geur pas goed by enige marinade of speserye, en dit kan gebak, gebraai of gestoof word sonder om sy stewige tekstuur te verloor. Hierdie artikel beskryf hoe om tempeh tot perfeksie te geur en te kook.


Ons is in besit van die gemeenskap sodat u en almal dit kan geniet en verken.

Komkommers: hulle is koel, lig, goed vir jou en baie veelsydig. U kan dit piekel, in skywe sny vir 'n slaai, in 'n volwasse drank meng, of saam met gesnyde groente en boerdery vir 'n eenvoudige voorgereg. En dit is net die punt van die ysberg!

Of u nou 'n paar komkommers in u yskas neem, of u net op soek is na 'n nuwe manier om hierdie lieflike vrug te gebruik, kyk na 'n paar van ons gunsteling resepte wat u koel laat voel as 'n komkommer - ha.

Soet en pittige yskas Pickle Relish

Hierdie soet en pittige piekelrissies, wat in net minder as 5 uur in die yskas gepek is, is die perfekte bolaag vir worsbroodjies, steak, toebroodjies en meer.

Bestanddele

  • 1 lb. komkommer, ontpit
  • 2 groot jalapeños, ontpit
  • 1/2 teelepel sout
  • 1/4 koppie appelasyn
  • 2 eetlepels suiker

Aanwysings

  1. Gebruik die mes in die voedselverwerker om die komkommers en jalapeños te sny. (U kan die groente ook met die hand rasper of fyn sny.)
  2. Plaas die gekerfde groente op 'n skoon kombuishanddoek en besprinkel met sout. Meng met jou vingers. Laat staan ​​vir 5 minute. Draai die handdoek om die groente, hou dit oor die wasbak en draai die handdoek om die vloeistof uit te draai.
  3. Gooi die komkommermengsel in 'n medium bak, voeg die appelasyn en suiker by en roer om te meng. Verkoel 4 uur of langer tot opdiening.
  4. Hou tot 2 weke in die yskas, styf bedek.

Komkommer Salsa met Feta

As u 'n hele klomp komkommer byderhand het, maar nie 'n slaai wil maak nie, oorweeg hierdie eenvoudige Grieks-geïnspireerde salsa wat heerlik is met pitaskyfies of bo-op vis bedien word.

Bestanddele

  • 2 groot komkommers, geskil, ontpit en in blokkies gesny
  • 4 skorsies, in dun skywe gesny
  • Skil en sap van 1 1/2 suurlemoene
  • 2 eetlepels vars kruisement, gekap
  • 1 1/2 eetlepels vars basiliekruid, gekap
  • 1 1/2 eetlepels vars koriander, gekap
  • 2 gram fetakaas krummel
  • Sout en varsgemaalde swartpeper na smaak
  • Lepel fyngedrukte rooipepervlokkies (opsioneel)

Aanwysings

  1. Meng komkommers, uie en suurlemoenskil in 'n klein mengbak.
  2. Voeg kruisement, basiliekruid, koriander, suurlemoensap en rooipepervlokkies by (indien gebruik) en meng goed. Voeg feta by en meng liggies. Geur na smaak. Laat staan ​​'n halfuur sodat die geure kan smelt.

Gemarineerde Griekse komkommerslaai

En as u op soek is na 'n eenvoudige komkommerslaai om bymekaar te sit, oorweeg hierdie gemarineerde Griekse slaai.

Bestanddele

  • 1 pond komkommers (ongeveer 2 groot), gewas en in dun skyfies gesny
  • 1/4 koppie rooi ui, in blokkies gesny
  • 1 knoffelhuisie, fyngekap
  • 1 eetlepel vars dille, fyngekap
  • 4 eetlepels suurlemoensap
  • 1 1/2 eetlepels heuning
  • 1 1/2 eetlepels olyfolie
  • Sout en gemaalde swartpeper na smaak
  • 4 gram fetakaas, verkrummel

Aanwysings

  1. Klits die knoffel, dille, suurlemoensap, heuning en olyfolie in 'n klein bakkie.
  2. Gooi die gesnyde komkommers en rooi ui saggies in 'n groot mengbak. Geur die slaai met sout en peper en laat dit vir 30 minute of langer in die yskas marineer. Besprinkel met gekrummelde fetakaas wanneer dit bedien kan word.

Komkommer Kimchi Pickles

Aangesien komkommers so koel is, is kimchi natuurlik die perfekte geur om hulle 'n kerfie te gee.

Koekies word 4-6 uur in soutwater gepekel voordat dit gekombineer word met 'n kimchi-styl pasta en vars uie.

Die hele mengsel word bedek met die voorbehoude pekelwater en vir 'n paar dae laat gis. Dit is 'n sout/pittige/fermenteerde komkommer wat perfek is as bykos.

Komkommer en spanspek slaai met Chili en heuning

Hier is 'n eenvoudige, maar smaakvolle slaai vol kontrasterende geure en teksture.

Koue komkommers word gekombineer met spanspek, feta, basiliekruid, jalapeño en knapperige pistache om 'n soet en pittige slaai te skep wat met 'n skeut heuning afgesluit is.

Avokado sou 'n koel, romerige toevoeging tot hierdie slaai wees wat alles perfek sou aanvul.

Pittige komkommer Margaritas

Wie sê komkommers is net om te eet? Oorweeg dit om dit in 'n pittige margarita te maak!

In hierdie resep word komkommer, tequila, lemmetjiesap, lemoensap en jalapeño gekombineer om 'n koel en pittige rand te skep wat perfek is vir taco -dinsdag.

Sluit dit af met 'n paar skywe komkommer en 'n gesoute rand.

Peanutty Noodles met Tempeh Crumbles

Hierdie pinda -noedels is 'n bietjie knapperig, 'n bietjie romerig en 'n bietjie afkoelend, vol smaak en tekstuur.

Tempeh word verkrummel en tot perfeksie gebars en gekombineer met romerige grondboontjie -noedels om 'n soet/sout kombinasie te skep wat beslis bevredigend is.

Sluit alles af met 'n koel soort komkommerslaai, en jy het 'n hele maaltyd gekry.

Tzatziki

Tzatziki is een van die dips wat jy eers kan stop as jy eers begin eet het. Dit is so goed.

Often served with pita chips or gyros, tzatziki is made up of just 7 ingredients: greek yogurt, cucumbers, garlic, olive oil, salt, pepper, and mint.

If you’ve had the jarred stuff and loved it, this recipe is bound to blow the lid off.

Ceviche-Stuffed Avocados

Though cucumber isn’t the star of the show in this recipe, it does play an important role in creating a cool element.

In this recipe, avocados are sliced in half, the core is removed, and the empty space is filled with ceviche.

Not only are these fun appetizers super flavorful, but they’re healthy, too! Serve them with chips or alongside your favorite tacos.

Hearts of Palm Ceviche

And if you’re living a vegan lifestyle but still want to get in on that delectable zesty flavor, consider this vegan-friendly ceviche recipe from Feasting at Home.

Rather than being made out of shrimp, heart of palm is subbed in to replicate the fish texture.

Serve your ceviche as a side dish at your next taco night with lots of chips.

Even More Cucumber Recipes

    from Gimme Some Oven from EatingWell from Bon Appetit from Feasting at Home from Gimme Some Oven from Bon Appetit from Feasting at Home
By: Leigha

Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.


A week of eating in NYC

$600 for the household. It was a lot lower when my partner and I both traveled and did other things, but now I get to indulge my love of cooking 90% of the time (a perk and a privilege, for sure).

Dietary Restrictions: Nothing strict, but we mostly cook and eat vegetarian.

Occupation: Strategist

Plek: New York, NY

Stores I typically shop at: Weekly delivery from a farm box subscription (like a CSA, but aggregates different producers), supplemented by my local Key Foods, and other stores, like Whole Foods or a local food co-op, when I can get to them.

***Warning: I'm wordy, even after editing this several times.

7:40 AM: Out of bed and lazing around on my phone petting my cat after feeding him (do other people’s pets require mid-meal attention breaks, too?). My partner (I’ll call him X because that’s fun) is doing some cleaning he put off yesterday. I make us a pot of coffee, brush my teeth, and throw on some clothes for a quick trip downstairs to drink some coffee in the fresh air.

9:00AM: I make our typical work-from-home-in-2020 breakfast: porridge, baby. Today, it’s classic oats with flax seed, Black Oxford apples (from my farm box, these are INCREDIBLE), dates, coconut chips, walnuts, and a bit of maple syrup.

12:30PM: I break to throw together lunch for us—it’s a weird mishmosh of a few leftovers hanging around from the weekend: a tiny bit of a white bean-sausage-kale bake, some brown rice-tempeh-bok choy-shiitake stir fry, and a little side quesadilla with a wheat wrap, pepper jack and hot sauce to round it out. Strange, but tasty, and I love using all my food!

4:00PM: Snack on a mini Tony’s caramel sea salt chocolate (these are way too good) and some homemade sourdough crackers. My cliche 2020 sourdough habit has resulted in a steep learning curve on bread, but hotdamn, these unfed starter crackers may be the best part of it all.

6:00PM: After signing off from work, X and I head to our local watering hole, which has become one of our favorite (only) 2020 activities. We grab a table outside—the fall weather is unseasonably warm. We each get two beers and some pickles (thank you, Cuomo).

8:00PM: Back home, I heat up some leftovers for us—a fun improvised dinner from Sunday night: poblanos halved and stuffed with Rancho Gordo black lentils mixed with kale stems (sauteed in onion and tomato paste), topped with a cheesy squash sauce, all on a bed of more lentil mix. That plus some extra-crispy Adirondack blue potatoes ain’t too shabby for a Tuesday night.

9:30PM: We polish off some trashy Ben & Jerry’s (the Jimmy Fallon one, I hate him, so not sure why I grabbed this one?) from an election week impulse buy, along with some ginger tea.

8:00AM: Out of bed after sleeping in a little—X has the day off and I don’t have any early meetings, plus it’s a rare morning where the cat doesn’t wake us up with excited meow-screams. I thank him for his patience, feed him, and make coffee while listening to Reply All.

9:00AM: Drink my coffee downstairs while I sort through some admin work, enjoying the quintessentially fall air on this grey day.

10:15AM: Back upstairs, X has made us breakfast—Bob’s red mill hot cereal (sort of like cream of wheat with allll the bran [read: fiber] intact) with apples, coconut flakes, walnuts, and a dollop of damson plum preserves.

12:00PM: X is out, and I take a break from the project I’m working on to roast up some veggies from this week’s produce box. I was tempted to treat myself to something in the neighborhood, but, as always, it’s so much more satisfying to eat something home-cooked—plus I’ll thank myself later for doing this prep. I chop and roast a huge turnip and a few sweet potatoes (different sheet pans!) and roast some whole beets in foil. Then I chop and sautee the rest of a bunch of kale with half a yellow onion, and make a weekday go-to during this remote work era—a whole-wheat wrap with a little melty pepper jack, a Dr. Praeger’s Asian veggie burger, and a heaping of kale, sweet potato and turnip. Topped with some scotch bonnet hot sauce mixed with a dash of Texas Pete’s, it’s the perfect multicolored fall lunch. I have a mini Tony’s chocolate afterward and get back to work.

3:20PM: Quick break to peel the beets and put them in the fridge now that they’re cool. I waited a little too long—if you get them while they’re still warm, you can usually peel the skin off with your hands. Alas.

4:15PM: X is home (he grabbed food on the go), and we take some time to chat and grab a couple packages downstairs. One is a box from Bob’s Red Mill, which I’m very excited about! It’s always really overpriced at my local store, so buying direct feels good. I got a 4-pack of dark rye flour for my sourdough starter/breads, some all-purpose flour, whole-wheat flour, rice flour, rolled oats, yellow popcorn, and pumpkin seeds.

4:30PM: I take my sourdough starter out of hibernation to warm up a little before I feed it, now that I have flour again. I make X and me a cup of chai with a mix from Spice House (from another bulk order earlier in quarantine times—they have really great spices and have a “flatpack” program with free shipping). Per usual, it’s also cracker o’clock.

6:15PM: I run out to the deli to grab some Frank’s so I can make buffalo cauliflower tonight, along with a small bag of Utz’s because it feels appropriately East Coast to accompany the buffalo. I also stop by the wine shop to restock our cooking wine and vermouth.

6:45PM: Start the buffalo cauliflower and we also each crack a bottle of Victoria left over from an outdoor hang a few weeks ago because buffalo = bar food. To go with the cauliflower, I chop some rainbow carrots into sticks and make a quick sauce with Greek yogurt, lots of fresh lemon juice, microplaned garlic, and a little salt + pepper. Also throw together a salad with mixed lettuce, beet, walnuts, goat cheese, and a quick vin of olive oil-lemon-grainy mustard. Serve everything (chips included) on a shared family-style table—love having a meal like this with different components where you pick and dip. We watch The Wolf of Snow Hollow and really like it—good comedy with drama undertones and horror overtones.

10:00PM: After the movie we have some “dessert whiskey”—a little pour of 18-year Jameson each.

8:30AM: Downstairs for some standing around drinking coffee in the fresh air—this time, with rain.

10:00AM: X makes us breakfast while I'm head down in some tedious work—toast from multi-grain bread in the freezer with peanut butter, honey, and a sliced apple for me, banana for him (I loathe the stuff). We stocked our pantry/freezer back in March for potential quarantine, and we’ve started dipping into the freezer stuff because a lot of it won’t stay good for much longer.

12:20PM: Quick break to finish the last of the crackers and have a Babybel each. X and I are obsessed with these as a remote work snack. I have a major salt tooth, so always want a little savory bite like this. I also refill water. Haven’t thought to note this before because I’m constantly doing it—I drink a LOT of water.

1:55PM: Phew! Finally can lift my head out of work for a second. I put together lunch for us—the last of the lentil-stuffed poblanos, rounded out with some kale, sweet potato, and turnip left over from yesterday.

2:05PM: Fuuuck, I totally forgot I have a meeting right now. Thought this was my time to quickly eat lunch and then finish something for a 3:00 PM deadline, but my coworker nudges me to see if I’m joining. Luckily they’re tackling another topic first so I shovel thousands of lentils in my face, Mitch Hedberg-style, and then join the call a few minutes later.

3:00PM: Mini Tony’s chocolate while I work.

6:20PM: That day didn’t quit. I take a break and snack on some pretzel sticks. They are very bad.

8:00PM: Done with one last work thing! That took longer than I thought, but glad it’s out of the way. I do a 30-minute pilates video. My obliques…they ache.

9:00PM: We eat dinner made by X--his favorite chili recipe, to which he adds rainbow carrots and poblanos, and uses chipotle chili powder. It’s spicy and soothing! We’re low on bread-y things (a travesty), so he makes us a couple of whole wheat tortillas with melty pepper jack on the side.

9:30PM: I make us seltzer and add fresh lemon juice, and then we have mint tea and a smorgasbord of chocolate squares.

7:10AM: Ugh, I’m leading an 8am discussion with a client so I’m out of bed earlier than my lazy work-from-home self normally abides. I give the cat his traditional wake-up brushings and pets, then feed him and make coffee.

9:00AM: Session over! X makes us breakfast—hot cereal with Bosc pear, granola, and some damson plum jam on top.

10:00AM: I look at next week’s farm box and make my selections. Today, there are 9 options and I can pick 7—I choose Bosc pears, honeynut squash, mixed lettuce, leeks, black radishes, Lehigh gold potatoes, and dandelion greens. I also add on some typical extras: grass-fed whole milk, bananas, lemons, fortune apples, red onions, garlic, flash-frozen English peas, and pecans. I do some sleuthing in my cooking spreadsheet, updating ingredients on hand and seeing what I might want to cook with next week’s box. I’ve really enjoyed this nerdy approach to cooking/meal planning this year with the farm box—the spreadsheet helps me gather a ton of recipe ideas and lets me track what I have on hand, so I can make the most of all the incredible produce I now get. I decide I can do some sort of potato-leek soup as well as radish salads, and a squash-greens situation of some sort.

12:30PM: It’s Friday, so we decide we deserve a treat for lunch. X picks up sandwiches from a great deli nearby: one with chicken cutlet and prosciutto and another with tuna and broccoli rabe. He also grabs us two of those tiny Italian San Pellegrino sodas: one orange and one chinotto. I almost never drink soda but chinotto is seriously amazing (if you like Campari, it’s like bubbly, non-alcoholic that).

6:30PM: Finally log off, even though I know I’ll have to do some work this weekend. Sigh. X and I head out on a walk, first taking a shot of whiskey to really shake things up. (We used to have fun…we used to see friends…) We grab a to-go beer each (and metal straws to take home!) and then walk through the park drinking and talking. The park is basically deserted and very magical. It’s a crisp fall night. We decide to keep the bender going and stop by one more spot, where we each grab one more beer and some Cuomo chips. We end up chatting to the manager for a while and it feels so nice to talk to new people (even I, a staunch introvert, miss this in 2020).

8:00PM: Back home, I compile the trashy meal I had dreamed up earlier to balance out our drinking—leftover buffalo cauliflower, some frozen potato-cheese pierogies, and the rest of the yogurt-garlic sauce, which is a pretty good sub for the requisite sour cream. We turn on Happy Death Day, crack one last beer, and enjoy a sloppy night in.

8:00AM: Wow, I’m no spring chicken anymore. Feel pretty hungover but can’t sleep anymore, so I get up and feed the cat and then force him to cuddle with me before making coffee. X gets up eventually and we commiserate over being hungover from our very 2020 version of a night out. I decide to make something hearty and rib-sticking for breakfast—cheesy polenta topped with a fried egg and some kale and sweet potatoes. With plenty of Frank’s on top, of course. It truly brings us life.

12:00PM: It’s been a wonderfully lazy morning. The erasure of FOMO has given me the space to really indulge my sloth-like tendencies in 2020—not always for the better. I eventually get up to start a couple baking projects: cornbread using unfed sourdough starter, to pair with the rest of X’s chili, and crackers also using unfed starter, which I’ve been making basically every week since joining the sourdough cult. I also do the regular sourdough feeding after neglecting my lil’ guy last night—I’ve realized he’s pretty hardy, though, and can bounce back like a champ. The cracker dough goes in the fridge to chill while the cornbread goes in the oven—it turns out deliciously! Next, crackers get rolled out and baked. This batch looks especially pretty, in a rustic cheeseboard sort of way.

2:30PM: After snacking on far too many crackers and too much cornbread, we take a walk to a shop nearby that’s having a sidewalk sale. Do some browsing and X grabs a record, while I get a cute pin as a little something to give my best friend. We cruise through the park on the way home and it’s glorious out. Stop to ID some birds (anyone else get into birding this year?) and then back home.

7:30PM: We skipped lunch knowing weɽ grab dinner at a favorite neighborhood spot. We’re seated in their backyard, where they have individual heating lamps for the handful of spread-apart tables. Damn, the amount of money and effort all of these restaurants and bars have had to put in is mind-boggling and impressive all at once. Their policy is to order up front, and then they bring you food, to avoid excessive contact. We have some arugula salad to start, and X gets a hot shrimp sandwich while I get ricotta gnocchi, and we share brussels sprouts and shishitos. X gets a whiskey drink and I get some red wine as well. We round it off with a burnt sugar pot de crème too, because why not.

8:00AM: We’re up drinking coffee, and I boil some water to do a face-over-steam bowl (Bueller? Bueller?), with a few drops of eucalyptus oil added, in an attempt to de-stuff a stubborn nostril. It definitely improves things, and leaves me really wanting a facial. I settle for putting some coconut cream on my face to take advantage of those open pores.

9:00AM: I do a YouTube ballet class video by Maria Khoreva—it’s a real ass-kicker and leaves my legs burning! After showering, I heat up a piece of cornbread quickly in the microwave and add a bit of butter and maple to it.

12:15PM: We heat up some chili with melty cheddar and have that for a brunch-y meal with a side of cornbread (plus butter).

3:00PM: After doing some more meal planning for the week, I run out to the grocery store for a few things to round out our produce box: bacon, cream, Oreos, baking chocolate, chocolate chips, tofu pasta (shape of the week: torchiette), peppermint tea, cultured butter, tahini, polenta, and whole-wheat tortillas.

6:00PM: Since it’s already pitch-black out, X decides to start making dinner now, even though we usually eat later. I finish some more work I had to do today (hate).

7:00PM: We eat! Brown rice with sauteed tatsoi, oyster mushrooms, edamame, crispy tofu, and roasted purple radishes, plus a couple of frozen veggie potstickers on the side because the bag was almost out. Topped with ample sriracha, of course. It’s delicious. We watch Behind the Mask: The Rise of Leslie Vernon, a meta horror/comedy/mockumentary that ends up being very funny and charmingly offbeat. We drink herbal tea and have a couple Oreos. There’s a really crazy storm outside (edited: we later find out it was nearly a tornado) that we watch with lights off for a while. So grateful to have food and shelter. I am beyond lucky.

8:45AM: After a nice loop in the park, we stop by a cafe in our neighborhood to grab a bag of coffee—we have a recurring order with a local roastery, but it’s a bit delayed so we want to make sure we’re stocked. Also pick up two of these amazing everything croissants they sell.

9:20AM: Croissant + coffee while I read through some notes before jumping on a brainstorming call. Soooo delicious. I eat every single seed/salt flake that falls off onto the plate. Just me?

11:00AM: Start a levain for some 100% whole wheat sourdough (from the Josey Baker cookbook), and then do the regular feeding for my starter and put it in the fridge for hibernation.

1:00PM: Work is nonstop today, but I just finished a client presentation that went really well and was proud of my nonstop-talking-for-an-hour performance. X tosses me a Babybel (literally—he’s always trying to get me to be less of a clumsy oaf) and I eat that with a couple sourdough crackers before getting on my next call. I also grab a Bosc pear to snack on once I realize I’ll mostly be on mute on this one.

2:30PM: Lunch, while multi-tasking! We finish off the chili with some more melty pepper jack, and a side of cornbread. I make us some seltzer with fresh lemon juice afterward.

4:00PM: Mini Tony’s chocolate to get me through this hour!

6:30PM: Aaaand officially done. X brings up the produce box from downstairs and I put away groceries before jumping into ballet class (actual live Zoom one this time).

8:00PM: Shower, and then food time. After mixing the levain from earlier into the full dough and starting the stretch-and-fold process, I throw together dinner: salad with lettuce, roasted beet from last week, walnuts and goat cheese with a mustard vin, and a whole wheat wrap with a schmear of buffalo hummus, topped with a veggie burger, the rest of the buffalo cauliflower, more sweet potatoes, and a crumble of Bayley Hazen blue cheese (the best) left over from Biden win/Trump loss park celebration picnic. It’s a very satisfying pile-of-veggies-style dinner that we both inhale.

11:30: Off to bed after finishing my stretch and folds, putting the dough in the fridge for bulk fermentation, and doing my nightly ablutions. Up for a while reading My briljante vriend as all the neighborhood boys court Lila (I’m absolutely the Lenù in the corner).

White bean-sausage-kale bake: Riffed on this, adding a full 6oz of tomato paste, a mix of sharp cheddar and mozzarella, kale, sausage, and using from scratch Rancho Gordo cassoulet beans: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

Tempeh crumbles from this recipe (the whole recipe is great, too): https://www.bonappetit.com/recipe/peanutty-noodles-with-tempeh-crumbles

Sourdough crackers: I’ve riffed on a few different recipes and have a ratio I use, scaling up or down depending on how much unfed starter I have on hand, and adding in whatever spices/seeds I want. This time it was: 350g unfed starter (I keep this in the fridge, covered, and it usually stays good for up to 2-3 weeks), a mix of flours (90g bread flour, 65g dark rye), 7g kosher salt (Diamond Crystal, of course), 13g olive oil (California Ranch, my go-to basic), 55g softened butter (Kerry Gold, salted), and then I eyeballed some ground mustard, fennel seeds, chile flakes, and oregano. Mix the dough together into a ball, wrap in plastic wrap, let sit in fridge at least 30 minutes (I have kept it in there for up to 5 days or so, but it’s definitely easier to roll out when used more quickly!). Roll out as thin as possible, spritz with water and top with Maldon salt before baking at 350 for


Savoury pancakes are underrated. Jamie Oliver helps address this deficiency with simple instructions for a delicious, colourful pancake you can then fill with any vegetable, nut butter, cheese or salad combo that takes your fancy. Recipe Jamie Oliver

Forget Quorn, these burgers made from spinach and quinoa are toothsome, filling and packed with whole food goodness. The quinoa makes them protein rich while the iron adds spinach. This dish is the perfect riposte to anyone who says, ‘don’t you need meat for iron and protein?’ Recipe at Skinny Taste


Origin of Peanut Sauce

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it’s most often served with the popular Indonesian dish, satay (skewered, grilled meats).

Our inspired version is not authentic and closer to a Thai-style peanut sauce. For another, more traditional take on Thai-style peanut sauce, try this recipe from Hot Thai Kitchen.


WIAW: Photo Dumpage

Wow, I’ve been gone for awhile! Obviously, it’s that time of the year–midterms. Luckily I’ve just got one more left and then tomorrow afternoon starts my spring break! I won’t be doing anything too exciting (unless you consider going home for over a week to be exciting) but it’ll be great to see my family again…and possibly mooch off them for groceries? Haha it’s the little things!

Anyways, I’ve just got a photo dump of a WIAW for you…so enjoy!

Leftover chocolate chili yam from Tasty Harmony.

One of the best vegan restaurant meals ever. How can you go wrong with chocolate chili+sweet potato+cashew ‘cheese’+tempeh bacon?

My new fave Kevita flavor.

I just noticed this for the first time this weekend at Whole Foods, and I had to snag this flavor. Um, this is spot on like a sparkling mojito!

Outfit of the day (Monday): navy striped crop tee (Hollister), white watch (American Eagle), burgundy jeggings (Hollister).

I had to take advantage of the nice weather and wear a tee without a sweater for the first time in months. Rumor has it it will be in the 70s on Friday…hell to the yes!

It’s hard to tell, but that’s a pink car next to mine!

The car doesn’t look so pink in this picture, but it was most definitely a raspberry color. I want!

Eating fresh pineapple makes me want to take a beach trip real badly. Too bad I’m a college student with no extra money.

Kelp noodle stirfry. Kelp noodles, fresh pineapple, red cabbage, spinach, peanut flour curry sauce, raw pumpkin seeds.

I can’t get enough of kelp noodle stirfrys. You can just make them so many different ways it’s impossible to get bored with them.

A new dinner: homemade edamame burger crumbles topped with spinach, jalapeno slices and pineapple, side of eggplant ‘fries’ and homemade BBQ sauce.

This was actually a pretty successful dinner, though the veggie burger didn’t hold up too well. The eggplant fries were sooooo good though–coated in almond flour, sprinkled with sea salt and dipped in homemade BBQ sauce (basically unsweetened ketchup mixed with stevia and liquid smoke).

My more fun Whole Foods buys.

There was no budgeting post this weekend, but I managed to stay around $50 for the week, buying just stuff from Whole Foods with a few splurges! I’m excited to try the new Vega One bar, 15 grams of clean vegan protein in a chocolate-covered bar!

Have you ever seen an unusual colored car? What warm weather foods are you loving right now?


Episode 300: New Year’s Special

Same stock photo as New Year 2019!

Well friends, welcome to a whole new decade!

In this special episode, we revisit our cooking resolutions from last year and share the fresh ones we’ve got for 2020.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.


WIAW: Life Lately

I kinda missed being a part of the WIAW party last week, so this week I’ll be doing a big photo dump showing my life lately. Get ready for lots of pictures!

Woke up to this last Monday and wasn’t thrilled.

No, you’re not seeing things. This was over a foot of snow…in April. My college town got dumped on quite literally over the course of 3 days last week by winter storm Yogi. While Colorado usually gets some snow in April, we don’t usually get this much, ever! And my college is known for never giving snow days, but we got 2 half snow days last week and it kinda made my life. I had to take the bus for most of the week when classes were in session, but I’m hoping I’ll be back to driving my car to campus for the rest of the semester.

One of my favorite ‘bucks drinks: tall unsweetened iced coffee, sweetened with stevia.

This was consumed well before the snowstorm, when it actually was feeling like spring. I actually prefer the cold drinks to the hot drinks anyway, because I tend to get overheated too quickly with hot coffee. So I’m really glad we’re getting into summer when it’s more acceptable to sip on iced coffees and iced teas.

Recent lunch: spinach topped with green olives, raw jalapeno kraut, sprouted pumpkin seeds and white bean ‘falafel’.

Again with the salad-a-day. I’ve been going more for nori ‘burritos’ for lunch but sometimes a nice spinach salad hits the spot. Ironically, this was eaten on one of the snow days! Obviously I’m still craving summer when there’s snow on the ground. What can I say, summer is my favorite season by far.

I still haven’t been able to find a great vegan and GF baked cinnamon roll recipe, but the raw versions I’ve made are pretty good. This one was made with almond flour, flaxseed, raw honey, dates, raisins, coconut oil and cinnamon (duh). They turned out to be pretty tiny rolls, but the filling was ridic. So gooey…I love dates like no other!

I can’t wait til I’m home for the summer and can hit up the amazing salad bar at the Whole Foods near me, but for the next month, I’ll be slumming it at the lame salad bar at the WF in my college town. Ok, just kidding, it has a pretty lame selection but I’ve been saving money and not buying anything from there too often since it’s usually disappointing. But some of the cold salads in the prepackaged area are actually decent, like this grilled asparagus salad. The ingredients are pretty clean, and the veggies taste bomb when drizzled with some balsamic. I think these would be perfect for a veggie wrap with some hummus or guac.

Qdoba naked veggie salad with black beans, habanero salsa and tons of guac.

Speaking of guac, Qdoba has some of the best. I love that they always give me a huge scoop of it, so I don’t even care that it costs extra. I pretty much get the same thing every time I go: the naked vegetarian taco salad with black beans, habanero salsa (I like things spiiiiiicy) and the guac. So simple, but so perfect.

Dessert-ish for breakfast: chocolate coconut protein ‘ice cream’ topped with Enjoy Life mini chocolate chips and coconut chips.

I always get stuck in ruts with my breakfasts. I used to love overnight oats, then I moved to smoothies-in-a-bowl, then pancakes, then waffles and most recently chia seed puddings. Now I’m returning to the smoothie thing, but more like the protein ‘ice cream’ I’ve seen around the blog world a lot. Basically, I blended almond milk with Sunwarrior protein powder, some melted coconut oil (not needed, just for extra flavor and a fat boost), and then added a few ice cubes and some xanthan gum. It turned out thick, creamy and icy, almost like actual ice cream!

More snow this week=not a happy camper.

As if a foot of snow wasn’t enough, just by the time it all melted on Sunday, we got hit with another quick round of snow. This time we got about half the amount and it started to melt really quickly, but still. This is yet another reason why I really want to leave Colorado after college–I need warmth! (Just as an aside, Colorado generally isn’t this snowy, it’s a pretty dry state but we’ve had a weird spring this year).

Southwestern style nachos for dinner. Sprouted sweet potato tortilla chips, leftover sweet potato, green olives, homemade guac, white beans, baby spinach, sprouted pumpkin seeds and raw jalapeno kraut.

I gotta say, homemade nachos are one of my favorite throw-together dinners ever. And nachos don’t have to be unhealthy! I always top mine with sauteed kale or spinach and other veggies, have plenty of beans for protein and healthy fats (seeds and guac) and use the Way Better Snacks brand of chips since they’re made from simple ingredients and sprouted grains and seeds. I also had a different twist on nachos last week with some Greek style nachos…those are a definite repeat, once I stock up on more Skinny Crisps crackers. They remind me a lot of pita chips but they’re grain free!

Nori wraps are a new lunch must-have.

I’ve still been enjoying my salads for lunch, but I love mixing it up with nori wraps. I usually stuff ’em with kelp noodles, spinach, raw kraut or kimchi, mango or pineapple, coconut aminos and raw cashew butter. I wish they were more portable though since they make a great quick lunch option.

Random dessert: half of a cinnamon apple ALT Larabar, no sugar added vanilla coconut milk ice cream.

If you’ve never warmed a Larabar, plllllllease do! It’s so good, especially with the chocolate chip flavors ’cause then they get all melty. Warming the cinnamon apple ALT bar made it taste like apple pie, and of course I had to have it a la mode, with my favorite ice cream.

Have you discovered any unexpectedly good flavor combos lately? How’s the weather where you are?


Kyk die video: Пашмак или Пишмание в домашних ВОСТОЧНАЯ СЛАДОСТЬ. (Mei 2022).