Food Babies

No, not you…. you, the bowlegged one

Archive for the ‘KK’ Category

Why was Food Babies Defunct? Why Was I De-funked?

Posted by Hilary on August 6, 2013

I still open Food Babies to access certain recipes on a regular basis, but life got in the way of me keeping up with my low priority mission to type up my recipes. In the meantime I was diagnosed with Celiac Disease, which means I need to follow a gluten-free diet, which bummed me out considerably given my penchant for baking. Other things happened in the meantime as well; KK got married and I finally earned that elusive Ph.D. Coming up on the Food Babies horizon (hopefully): gluten-free chocolate cookies with peanut butter middles. Cheers!

Here’s a picture of KK and her man. Sorry it’s over a year old :/



Posted in HilHil, KK, Wedding | Tagged: | Leave a Comment »

Unemployed Cooking: Portobello Curry with Green Rice

Posted by kathleenerindavis on May 25, 2010

This week’s dinner was a different take on a curry than I’ve made before. I also used a food processor for one of the first times, which played a part in making the rice green. Mark really loved this and placed it high on the deliciousness scale (close to the beloved Black Bean burgers!) Here’s the recipe:

Portobello Curry with Green Rice

Servings: Makes 4 servings.

Prep: 30 mins

Total: 45 mins


1 cup basmati rice

1 cup unsweetened coconut milk

1/2 cup snipped fresh cilantro

4 tsp. finely minced fresh ginger

2 cloves garlic, minced

1 Tbsp. lime juice

1 lb. portobello mushrooms, cut in 1/2-inch slices

2 Tbsp. canola oil

1/2 cup sliced green onion

2 tsp. Madras (spicy) curry powder or curry powder

1/8 tsp. crushed red pepper

2 Tbsp. coarsely chopped cashews or peanuts


1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.

2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.

3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in remaining coconut milk. Heat through. Season to taste with salt and black pepper.

4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.

Posted in KK, Vegan-friendly | Leave a Comment »

Southwestern Vegetarian Pasta

Posted by kathleenerindavis on May 23, 2010

Mark is at his place watching the finale of Lost tonight like most people. But I never got into the show so I made my weekly Sunday dinner for myself. It was a simple but a little more exciting then a regular pasta, with the monterey jack cheese, bell pepper and onion give it a nice small kick.

Southwestern Vegetarian Pasta

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 6


1 tablespoon vegetable oil

1 onion, chopped

1/2  bell pepper, diced

2 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 (28 ounce) can diced tomatoes with


1 (15 ounce) can chickpeas

1 (10 ounce) package frozen corn

kernels, thawed

1 (12 ounce) package uncooked elbow


1/2 cup shredded Monterey Jack cheese


1. Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Posted in KK | 1 Comment »

Unemployed Cooking: Asparagus Mushroom Primavera

Posted by kathleenerindavis on May 17, 2010

Dear loyal Food Babies readers, I am happy to inform you that after many many months of unemployment I now have a job! (starting June 7). Which means there will not be very many more installments of “Unemployed Cooking.” However, I’ve gotten in to a lot of healthy habits during my unemployment, and I hope to be able to keep them up as much as I can when I start working again. So I’ll still be posting new recipes that I try just perhaps not as frequently.

Anyways, here’s what I made for dinner last night (along with a great salad and garlic bread), the red pepper gave it an interesting kick:

Asparagus Mushroom Primavera

Servings: 4 servings

Prep: 15 mins

Total: 20 mins


1 pound fresh asparagus spears

8 ounces dried linguini

1 tablespoon olive oil

4 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1 8-ounce package fresh button mushrooms, halved

1/4 cup dry white wine

1/4 teaspoon salt

1 tablespoon butter

1/4 cup shredded fresh basil

1/4 teaspoon crushed red pepper


1. Snap off and discard woody bases of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2-inch pieces; set aside.

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and ground black pepper; cook and stir for 30 seconds.

3. Add asparagus, mushrooms, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter.

4. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.

Posted in Foodstuffs, KK, Uncategorized, unemployed cooking | Leave a Comment »

Unemployed Cooking: Nueve de Mayo Meal

Posted by kathleenerindavis on May 10, 2010

Since we didn’t get Mexican food on Cinco de Mayo, I decided to make it for dinner last night. I made nachos and black bean and corn quesadillas. They were all very good. Here are the recipes:

Classic Nachos

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 6


1/4 cup chopped red onion

8 oz salsa

1/2 cup chopped fresh parsley

1/4 cup olive oil

1 lime, juiced

1 pinch salt and black pepper (optional)

1 (8 ounce) package tortilla chips

2 cups shredded Monterey Jack cheese,


1/2 cup sour cream (optional)

1/2 cup guacamole (optional)


1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix together the onion, salsa, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Black Bean and Corn Quesadillas

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 8


2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained

and rinsed

1 (10 ounce) can whole kernel corn,


1/4 cup salsa

1/4 teaspoon red pepper flakes

2 tablespoons butter, divided

8 (8 inch) flour tortillas

1 1/2 cups shredded Monterey Jack

cheese, divided


1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add  salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling. Top with sour cream and guacamole.

Posted in KK, unemployed cooking | Tagged: | Leave a Comment »

Unemployed Cooking: Barbecue Tempeh Sandwiches

Posted by kathleenerindavis on May 3, 2010

It’s abnormaly hot and humid in NYC right now, so I made a kind of a summery dinner Sunday night. Barbecue Tempeh Sandwiches with roasted red potatoes. Along with a brewski, it hit the spot.

Here’s the recipe:

Barbecue Tempeh Sandwiches

Rinse the tempeh before using to eliminate bitterness. With tempeh, the longer the marinating time, the better.

20 min | 10 min prep

4 sandwiches

  1. Pour the barbecue sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.

2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbecue sauce, and heat through.

    Spoon the tempeh mixture onto kaiser rolls, and serve.

    Posted in KK, Uncategorized, unemployed cooking, Vegan-friendly | Leave a Comment »

    A decade late: a vegetarian discovery

    Posted by kathleenerindavis on April 30, 2010

    I decided to make Hilary’s grilled tofu and veggies last night, but I couldn’t be bothered to set of the grill and haul everything from the kitchen to the backyard so I tried out Shawna’s George Foreman Grill. I’m aware that I’m over ten years late on this trend, but man-o-live is this a great cooking machine! I had never thought to use it since I thought the main appeal was the fat drainage that’s not an issue with vegetarian cooking.

    However it worked really well for my marinaded tofu, red and orange bell pepper, pineapple, portabella mushrooms, and red onion.  I made it pretty much the same as Hilary (here’s her post), with a slightly different marinade. The results? Delicious!

    Posted in Grilling, KK, Uncategorized | Leave a Comment »

    Lovely Lunch: Chickpea Sandwich Filling and Smoothie

    Posted by kathleenerindavis on April 21, 2010

    A Food Babies first? At least for me it might be. I’m always blogging about dinner or dessert, but what about lunch (I think I may have written about some brunch foods before, but never lunch). One of the pluses to being home during the day is that I can make myself lunch everyday instead of relying on the expensive and often uninspired midtown Manhattan lunch selections or packing the same thing every day.

    Today’s lunch was particularly tasty and could be packed and taken to work if you are lucky enough to have a job.

    Vegetarian Chickpea Sandwich Filling

    Serve on toasted sandwich flat bread or pita bread, with lettuce/sprouts/tomato. Other raw, chopped vegetables like celery can be substituted for the cucumber. Make vegan by replacing the mayo with fake mayo or sliken tofu or non-dairy salad dressing.

    (makes about 3 servings)


    1 (19 ounce) can garbanzo beans, drained and rinsed

    ½ cucumber, chopped

    ½ onion, chopped

    1 tablespoon mayonnaise

    1 tablespoon lemon juice

    1 teaspoon dried dill weed

    salt and pepper to taste


    Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

    I had it with sun chips and a smoothie (my go to smoothie lately has been strawberries, black berries, vanilla yogurt, soy milk and ice)

    Posted in KK, unemployed cooking | Tagged: , | 2 Comments »

    Special Edition: (formerly) Secret Ma Beazley Coffee Cake

    Posted by kathleenerindavis on April 16, 2010

    Mark’s mom makes a super yummy coffee cake for him whenever he goes home, it’s so popular that she often makes several, sometimes sending us home with two or three. I asked and asked for the recipe and a few months ago Mark gave it to me. I made it for the first time today. It’s currently cooling, I’m told it’s best to wait overnight before eating, so I plan to have it Sunday morning with coffee and the New York Times.  I’ll let you know how it is.

    Please note the following:

    1. This recipe is far from good for you, but very very yummy. Eat at your own risk.

    2. This recipe is for three cakes, but since I am but one little lady in a little Brooklyn apartment, I cut it in half and only made one cake.

    Secret Ma Beazley Coffee Cake recipe

    (Makes 3 cakes)
    4 1/2 cups flour
    3 cups sugar
    3/4 cups crisco
    1 teaspoon salt
    1 teaspoon baking powder

    Mix those together and remove 2 cups for the topping

    2 cups buttermilk
    1 teaspoon baking soda
    1 teaspoon vanilla
    3 beaten eggs

    Pour batter into 3 cake pans. Spread the 2 cups of the topping evenly over 3 cakes.

    Posted in KK | Tagged: , , | 3 Comments »

    On fake meat and hexane

    Posted by kathleenerindavis on April 15, 2010

    If you read Food Babies, you probably also read other food-related things, or the news. And boy oh boy has the whole “veggie burgers are filled with toxic chemicals” story been all over the news in the last couple of days. It’s great ammo for meat eaters to tell vegetarians to get off their health-conscious high horses. But I don’t think everyone should be so quick to panic, and I especially don’t think it should be reason to call it quits with soy all together. Yes, fake meat isn’t the best for you food in the world (it is after all still a processed food with lots of preservatives, and processed foods are a little removed from being real food even when they aren’t pretending to be a “beef” burger or a “pork” hot dog.

    First, the soy that’s in these veggie burgers is isolated soy, which processed in a different way than the soy that’s in soy milk or tofu which is whole soy. Whole soy, btw can actually be very good for you. Also, it’s unclear if hexane cooks off, or if the amounts in the products are large enough to be harmful or not. I think there needs to be a whole mess of change and regulations in how our food (of the meat and non-meat variety) is produced. But I don’t know that raising the flag of panic around fake meat is necessarily a good way to go. For a lot of people just starting out with vegetarianism, or life-long meat eaters who need to cut their cholesterol after a heart attack or other life-threatening illness (like many in my family), fake meat can be an easy and tasty alternative. Not that we should tolerate anything hazardous in our food, but I’ll still take trace amounts of hexane over life-threatening amounts of e coli any day.

    Mother Jones on the topic

    Gothamist on the topic

    (cross posted on Full of Wit)

    Posted in KK, Tofu | Leave a Comment »