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Archive for the ‘unemployed cooking’ Category

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

Ingredients

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

Directions

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.

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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

INGREDIENTS:

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,

divided

1/2 cup sour cream (optional)

1/2 cup guacamole (optional)

DIRECTIONS:

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.
4.

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

INGREDIENTS:

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,

drained

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

DIRECTIONS:

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.

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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 »

    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)

    INGREDIENTS:

    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


    DIRECTIONS:

    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 »

    Cooking for the Unemployed: Thai Curry Tofu

    Posted by kathleenerindavis on April 15, 2010

    As I mentioned, I’m cooking a lot this week. Some of my recipes aren’t new or different enough to blog about, but last night’s dinner was super yummy. I highly recommend it.  I made a Thai Curry Tofu with jasmine rice and edamame. The recipe didn’t call for the snow peas, but a threw some in for a little texture, I also upped the curry and garlic (reflected below).  Here’s the recipe:

    Thai Curry Tofu

    INGREDIENTS:

    1 tablespoon vegetable oil

    1 (12 ounce) package extra-firm tofu,

    drained and cubed

    1 tablespoon seasoned salt, or to taste

    1 tablespoon butter or margarine

    1 small onion, chopped

    Handful of snowpeas

    4 cloves garlic, minced

    1 (10 ounce) can coconut milk

    3 teaspoons curry powder

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper

    1/4 cup chopped fresh cilantro

    DIRECTIONS:

    1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
    2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet, and the snowpeas. Simmer over low heat for 15 minutes, stirring occasionally.

    Posted in KK, unemployed cooking | Leave a Comment »

    Unemployed Cooking: Stuffed Bell Peppers

    Posted by kathleenerindavis on April 12, 2010

    I spent $100 at the grocery store on Friday. That’s a lot for a single lady living on the dole. Which means that I have a lot of cooking plans. It started pretty simply with Stuffed Bell Peppers on Friday night. I made this for Mark and I and we both ate two stuffed peppers each (which equals one full pepper) so plan amounts accordingly for how many peeps you plan to serve.

    Here’s the recipe:

    Vegetarian Stuffed Peppers

    Prep Time: 15 Minutes

    Cook Time: 20 Minutes

    Ready In: 35 Minutes

    Servings: 3

    INGREDIENTS:

    3 Bell Peppers (Red, Yellow, Green)

    2 tablespoons olive oil

    1/2 (about 6 ounces) package vegetarian burger

    Crumbles

    3/4 cup Spanish rice

    1 (1.25 ounce) package chili seasoning

    mix

    1/2 cup shredded pepperjack cheese

    DIRECTIONS:

    1. Preheat an oven to 350 degrees F (175 degrees C).
    2. Bring a large saucepan of water to a boil. Slice the Bell Peppers in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain. Cook rice as directed.
    3. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes, remove from heat, mix rice in.

    Fill the cooked peppers; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet.

    4. Place peppers in preheated oven until cheese is melted, about 10 minutes.

    Coming up this week:

    Thai Curry Tofu over jasmine rice with edamame
    Chickpea sandwich filling
    Fancy salads AND fancy mac and cheese
    Lemon Pasta Primavera
    Ma Beazley Coffee Cake

    and maybe more!!

    Posted in KK, unemployed cooking | Leave a Comment »

    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

    Posted in cookbook, KK, unemployed cooking | 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 »

    Unemployed Cooking: Chili and Cornbread

    Posted by kathleenerindavis on February 22, 2010

    I’m been cooking  a lot more in the two weeks I’ve been re-unemployed. First there was the Where’s the Love party I wrote about in my last post. Then on Valentines Day I made Mark the Eggplant Parmesan I wrote about a few months a go.

    This week my little sister and I made pizzas and chocolate chip brownies on Saturday and last night I made Mark chili and cornbread.  I forgot to take pictures, but I say they were a success because Mark went back for seconds. Still I have enough chili for the next month, any one want to come over for leftovers?

    Here are the recipes:

    The Best Vegetarian Chili in the World (this bold claim was made by the author at allrecipes.com, but it is pretty good)

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 medium onion, chopped
    • 2 bay leaves
    • 1 teaspoon ground cumin
    • 2 tablespoons dried oregano
    • 1 tablespoon salt
    • 2 stalks celery, chopped
    • 2 green bell peppers, chopped
    • 2 jalapeno peppers, chopped
    • 3 cloves garlic, chopped
    • 2 (4 ounce) cans chopped green chile peppers, drained
    • 2 (12 ounce) packages vegetarian burger crumbles
    • 3 (28 ounce) cans whole peeled tomatoes, crushed
    • 1/4 cup chili powder
    • 1 tablespoon ground black pepper
    • 1 (15 ounce) can kidney beans, drained
    • 1 (15 ounce) can garbanzo beans, drained
    • 1 (15 ounce) can black beans
    • 1 (15 ounce) can whole kernel corn

    Directions

    1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
    2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

    (I have a “wuss mouth” so I left out the jalapenos, but Mark said it could have used more heat, so gauge your own spice tolerance)

    Cornbread Muffins

    Prep Time:
    10 Min

    Cook Time:
    25 Min

    Ready In:
    35 Min

    Yield 12 muffins

    Ingredients

    • 1/2 cup butter, softened
    • 2/3 cup white sugar
    • 1/4 cup honey
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cups all-purpose flour
    • 3/4 cup cornmeal
    • 1/2 teaspoon baking powder
    • 1/2 cup milk
    • 3/4 cup frozen corn kernels, thawed

    Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
    2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
    3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

    –KK

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

    Unemployed Cooking- Week 7

    Posted by kathleenerindavis on September 28, 2009

    So week six we were out of town at a wedding, riding rollercoasters, and visiting my family, so I didn’t make dinner. But here’s a cute picture of me and my nephew Andrew.

    IMG_0083

    But last night I was back to cooking. I had a really great sandwich at this place a few weeks ago and decided to try to recreate it.  It was an Apple, Brie and Tempeh sandwich.

    cimg9835

    it’s very yummy, but kind of explains itself (slice up the thing and put them in a sandwich), so I won’t put up a recipe.

    With it I made this salad I’ve made for many an occasion.

    Ingredients

    • 3 tbsp fresh lemon juice
    • 1 tbsp dijon mustard
    • 11/2 tsp chopped thyme
    • 1/2 cup olive oil
    • 1 5-oz bag mixed baby greens
    • 2 ripe pears, thinly sliced
    • 1 cup crumbled blue cheese or goat cheese
    • 1 cup walnuts, chopped
    • 1 red onion, chopped

    Directions

    Whisk the first 3 ingredients in a small bowl to blend. Gradually whisk in oil. Toss everything together in a bowl.

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