Food Babies

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Archive for March, 2010

Unemployed Cooking: Four Cheese & Potato Layer

Posted by kathleenerindavis on March 29, 2010

It’s been chilly and dreary the last couple of days. So for last night’s dinner Mark and I both gravitated to comfort food. He picked this recipe from my giant vegetarian cookbook.

(click to make bigger)

I give it four out of five stars, the four cheese sauce with veggies, tofu, red onion and garlic was really tasty, but next time I’d scale back the potatoes a little (the starch overpowers the rest of the flavors a bit) I think this recipe would be really good with macaroni and just a few potatoes. Also, this recipe makes TONS! and is really filling, I’ll be eating this for weeks.KK

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Red Velvet Cupcakes

Posted by kathleenerindavis on March 24, 2010

My friend Natasha moved into a new apartment last week, and I went to visit her last night. We drank wine and made super yummy red velvet cupcakes using the recipe from the Brooklyn-famous Cake Man Raven. You can get the recipe there or right here!

Since there was only two of us we cut the recipe in half, but used the same amount of food coloring so they remained nice and red. Tahsa said they were a little more dense than other times she’s made them so she suggested upping the buttermilk next time. It’s all a balancing act, a delicious, delicious balancing act.
-KK

Red Velvet Cake Recipe

Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.

Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.

Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.

Technique

Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.

Bake @ 350 degrees for 20-30 minutes.

Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.

Posted in Desserts, KK | Leave a Comment »

Unemployed Cooking: Flat Bread Pesto Veggie Pizzas

Posted by kathleenerindavis on March 23, 2010

Yes, I’ve been out of a job for about a month and a half and I haven’t been posting weekly “unemployed cooking” posts. Partly I’ve been cooking the same things and partly life has gotten in the way. But I got inspired yesterday by Serious Eats, and decided to make my own version of a flat bread pesto veggie pizza I saw on the site. I was too lazy to make my own bread, so I used premade Nann Bread brushed with olive oil, which worked well.

After brushing with oil, I covered each in pesto and put the following fresh veggies on top:

  • Asparagus
  • Red and Yellow Bell Peppers
  • Red Onions
  • Baby Portabella Mushrooms
  • Grated Parmesan Cheese

Bake at 350 for 15 min. Makes 2 personal sized pizzas (I also had a lot of veggies left over). Was very very yummy!

I also made the artichoke dip that I made for the Where’s the Love Party last month. This time I served it my new obsession: Pretzel Crisps. They are part pretzel part cracker part chip and all delicious, and great with any dip (hummus, peanut butter, etc).  And no they aren’t paying me (I wish!) but, if they want to send me some free samples, I’ll take it!

-KK

Posted in dips, KK, pizza, snacks, unemployed cooking, veggies | 1 Comment »

Food Inspiration!

Posted by kathleenerindavis on March 22, 2010

I’ve been on a mac and cheese binge for the winter months and have been taste testing the offerings at various NYC locations. Turns out I wasn’t the only one with this idea. Peep this article about the best Mac and Cheese in NYC. I’ve had some of these and they were good, but the best I’ve had is at Moto in Brooklyn.

The site is great though, and I love the photograzing section with lots food porn…check out the knock off caramel delights…I might have to try those.

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Grilled Tofu with Vegetables

Posted by Hilary on March 20, 2010

In celebration of impending spring, and in the spirit of Katie’s tofu article, here’s how Kelly and I grill out tasty vegan fare.

1. You must use extra firm tofu. I recommend buying organic in this case, as GMO soybeans have taken over zee world (i.e. “roundup ready soybeans”), but this works well with any extra firm tofu.

2. Drain the block of tofu and slice it into about 6 slices. Lay a clean dishtowel on the counter or on a cutting board, then put the slices in a single layer on the towel, and cover them with another clean dishtowel. On top of all of this put a baking sheet or large cutting board, and on top of that put some weight (we’ve used hand weights, a couple gallons of water, jars/cans of food, heavy books, etc.) The idea is to press as much water out of the tofu as possible. Leave the tofu to be pressed for 30 minutes.

2. The next thing you need is a marinade. There are a ton of store bought marinades available, although making your own is laudable as well. We tend to buy the LaChoy Garlic Ginger marinade and add a small can of pineapple juice to it.

3. Once your tofu is pressed, submerge it in the marinade. Getting all that water out of the tofu will allow it to soak up the marinade more readily. Allow it to marinate for about 30 minutes.

4. Along with the tofu we usually grill a red onion (sliced), red/orange/yellow peppers, and pineapple. Pineapple is conspicuously absent here, since getting good pineapple this time of the year in Idaho is not easy or cheap. Generally, in the summer, we buy a whole pineapple and grill about half of it (in big slices).

5. Grill! Use the marinade to brush on the veggies and tofu throughout grilling. Serve with rice (jasmine rice, white or brown).

Posted in Grilling, HilHil, Tofu, Vegan-friendly | 2 Comments »

The Truth About Tofu

Posted by kathleenerindavis on March 16, 2010

Yes dear readers I am still unemployed, and thusly cooking semi-regularly for my lovely boyfriend. However there hasn’t really been any exciting new recipes to share with y’all.
But I did write an article about tofu for my once employer WomansDay.com. For the article I did lots of research on tofu and interviewed experts like the Today Show’s Joy Bauer and Food Baby co-author Hilary Stratton.

I’ve been cooking with tofu for years, but turns out I was never getting the water out properly, and that’s the key to get tofu to soak up the most flavor. I had always just drained the water and started cooking, but you need to press it between towels or freeze it to get more of the water out. Life changing.

I put my new found knowledge to work this past Sunday with a simple tofu veggie and brown rice stir fry. It was filling and yummy.

Here are some more ideas I got from my experts:
Regular Tofu
1. Stir-fry with veggies and soy sauce and serve over brown rice.
2. Crumble it for a tofu scramble (with or without eggs).
3. Bread it and panfry with oil like a chicken cutlet.
4. Panfry crumbled tofu with taco seasoning to substitute for beef in tacos.
5. For a summer BBQ, marinate extra-firm tofu with barbecue sauce or soy sauce and grill it along with bell peppers, red onion and pineapple.

Silken Tofu
1. Blend dried onion soup mix into it for a healthier version of onion dip.
2. Use it to replace all or part of the cream in cream-based soups.
3. Purée it and substitute for part of the mayonnaise, sour cream, cream cheese or ricotta cheese in any recipe.
4. Mix it with other ingredients in a food processor to make a salad dressing.
5. Use it to substitute for milk or yogurt in a smoothie.

You can read the whole article here

-KK

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An Honorary Food Baby for the Day

Posted by kathleenerindavis on March 15, 2010

While perusing the interwebs today I came across this food blog: The Chubby Vegetarian (http://chubbyvegetarian.blogspot.com/). Written by Justin Fox Burks of Memphis, TN, the blog is filled with tons of recipes, great links and since he’s a professional photographer, very pretty photos of all the eats. Check it!

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