Tag Archives: Food

Love your Cephalopod

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Love your Cephalopod

I have made pancakes before and other wonderful breakfast food but this makes me want to play with my food more! This is why I love cooking so much.. Food + Science + Art what is not fun about that.

Coming soon more pictures of my Garden with Moxie.

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Wednesday fell off the wagon.

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I personally struggle with fast food and trying make meals at home and but I work on it all the time. Sometimes I feel like the R2 unit uncle Owen almost buys from the Jawas, I have a bad motivator (yeah I totally made a Star Wars reference). I enjoyed a salad out of the vending machine at work today and it was actually good with kale & carrots with a sesame dressing.  Tonight I am going to try and make lunch for myself tomorrow but I always plan for that.  What I found is that I often will not do anything for myself but if there is someone I feel responsible for then I will totally make food for them and myself.  Yeah I know typical but if I don’t say it aloud from time to time I forget and ignore that part about my habits.

Here is the new thing I am going to try to make lunches and eating at home easier.

SaladInaJar

 

Kitchen Science!

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How to Make Soy Yogurt
 
For all my Vegan, soy, and veggie friends but not limited to all my DIY friends or my crafty friends, or my crazy kitchen stuff is cool friends, oh and not to forget all of my friends that say “I will do it myself damn it”… also if you just think what a neat concept you people might enjoy it too!
Simpler and shorter than 12 step programs but they are important so pay attention to the times.
Ingredients:
        Soy Milk
        Starter (plain soy yogurt)
        Yummy things after the yogurt is made to give it some more hooray in your mouth flavors.
The ‘Steps’ 
Step 1.
        Buy or make soymilk < Yeah you can totally make it yourself and it is simpler than you might         think.
Step 2.
        Heat the milk to 42°-45° C or 107.6°-113°F  Important!
Be sure that the temperature is correct.  Yogurt culture will only survive in a very narrow temperature.  Use a thermometer, I would normally say this is a tip but really don’t do this without a thermometer because I love ya and I don’t want you to hate yourself if you get this wrong.
Step 3.
        Add 4 tablespoons of the starter to the soy milk and mix well with a sterile spoon. Also by sterile I am not talking about running a spoon under the hot water and using a towel to dry it. Use soap and wash the damn thing because the cultures are sensitive and you want to be sure you get this right. 
Step 4.
        Put the yogurt into a yogurt maker.  Follow the directions for your brand of yogurt maker.  Yogurt makers will vary wildly in price but all do the same thing and have a timer but for those of use who don’t have one of these things here are some ideas on doing it without a separate device.  For the record I totally want a yogurt maker because kitchen gadgets are super fun!
*If you don’t have a yogurt maker, put the yogurt in the oven at 42°-45° C or 107.6°-113°F, for about 5-6 hours.  Also you can use a Heating pad by the way to do the same thing also you can if you have crock pot with programmable settings for temp and time that works too.
Step 5 or as I like to call step 1 part B.
        Yogurt will be runnier than dairy yogurt so you need to thicken and chill.
Add one level teaspoon of agar powder or 2 teaspoons or starch premixed with 50 ml of water to the soy milk when it begins to boil.
Alternatively, add one tablespoon of soy protein to soy milk before boiling it.
 
Okay people if you make this at home I want to hear about your science experiment with growing things in your food and then eating it.  This is why kitchen science is cool!

Wake up Juice

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In the past few days I have been juicing and I have found my energy increase in fact usually on my day off I have a nap half way through the day because of my lack of energy.  It was really nice being able to get more done on my days off.  Today I am doing 1 Orange, 2 apples, and 3 leaves of Kale.   I am really liking the citrus in the juice and it makes the whole juice blended together smoother. 

I hope everyone has a juice day!

Juicy girl

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Hey everyone I am testing out different combos of veggies and fruits to find something good to drink.  I just pressed 2 apples, one lemon, and about 4 leaves of collard greens.  It’s good but I needed add a teaspoon of cane sugar for my likes.  I normally do not need to add much sugar to anything but this just needed something.  I need to pick up some ginger to continue playing with my juicer.  

Aside
So I haven’t made this yet but I wanted to share this because it looks like fun. I am learning more things good to make for myself so I am better able to control my budget and my clothing sizes.

2 1/2 cups grated zucchini

1 egg, beaten – if this is just used as a binder you could use something like sticky natto because that would hold it together I think

2 tablespoons butter, melted

1 cup bread crumbs

1/4 cup minced onion

1 teaspoon Old Bay Seasoning TM

1/4 cup all-purpose flour

1/2 cup vegetable oil for frying

Directions
  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
 

I can’t believe it’s not crab

Hooray for yummy

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Found a good recipe I think that people would enjoy well I know I enjoy it.   Going Vegan is easy with fun things like this to put in your mouth.  I am still working on what I want to do about cheese because I know it is not so healthy but it’s so yummy.  Forgive my weakness but I want to be happy and healthy. 
 
 

Tofu-Parmigianino

Ingredients 

  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese
Directions
  • In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  • Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
  • Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
  • Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.
 

Oaty Goodness

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Put some oats in your diet!

This past few weeks I got a taste of some different recipes for Oats.  A friend’s wife made me baked oatmeal and I just fell in love with that and I was sharing my pleasure with the recipe and my friend said his wife used Scottish oats something I knew nothing about.  The nerd in me took over and started some researching oats.

Whole Oat Groats: Cooks in 50-60 minutes. You can use the brown rice setting on a rice cooker to make groats the easy way.

A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. You can most often find these in health food stores. They take the longest to cook. 

Scottish OatmealCooks in 10 minutes.

Instead of cutting oats with a steel blade, the Scots traditionally stone-grind them, creating broken bits of varying sizes, which some say results in a creamier porridge than steel-cutting.

Steel Cut Oats Cook in 10-20 minutes. I use my crock pot to cook these overnight!

If you cut groats into two or three pieces with a sharp metal blade, you get steel cut oats. They cook quicker than oat groats, because water can more easily penetrate the smaller pieces. Steel cut oats are also sometimes called Irish oatmeal or pinhead oats.

Rolled Oats – regular (old fashioned): Cooks in 5 minutes.

Are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.

Quick Oats – quick or instant oatmeal: is ready in 60 seconds.

If you roll the oat flakes thinner, and/or steam them longer, you create quick oats and ultimately instant oats. The nutrition stays the same (these are all whole grains) but the texture changes

 

Dinner when it is suggested

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This is a fun and terrifying at the same time.

Waking up hungry

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I love waking up early but I dislike it when it is hunger that wakes me up.  Being that I am in America and I am obese there is a sense that I should feel bad about anything food related.  Often I do feel bad but still waking up hungry is horrible for anyone in the world and there are many who do.  Currently I am working on switching to a plant based diet that is cheaper and less of an impact on the global food supply.  That may sound lofty but I assure you that it is because lofty is okay and we should have goals and actions that if achieved can impact everything.

My health, my budget, and my planet deserve my attention but mostly my belly right now.