Posts Tagged With: homemade

Breakfast Pizza

I miss this. Continue reading

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Cheesy Crackers

This is not my recipe. I pulled it out of Miss B’s box of recipes some time not long before leaving her home on my journey to Thailand.

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Golden Vegetable Curry

I made this for me and a friend. We both enjoyed it, had two plates each (with rice) on the first evening that it was made, and then ate the leftovers for breakfast. It’s definitely best hot and fresh, and not too spicy. The amount of vegetables is just what I used. You can add more or less, if you’d like. I recommend adding an onion or two (if small) also, and the broccoli is definitely optional. It tasted better than I thought it would, but I only added it because a teacher gave me the broccoli and I needed to use it before it spoiled. Broccoli is healthy and really did go well in this curry, so you might like to try it, too.

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Noodles with Eggplant and Tomato

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Sweet Potato Sloppy Joe

When I was little, I didn’t like to eat sloppy Joe, so my mother called them “Messy Jessies” to get me excited about them. Continue reading

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Italian Shogun

Inspired by Venus Palermo’s Italian Ramen, Italian Shogun utilizes a brand of noodles similar to the crinkly instant Ramen that Americans are used to, without the MSG and other harmful ingredients (unless you’re gluten intolerant or have a wheat allergy, in which case they’re still harmful, but you can use rice noodles). The Shogun brand is available in Thailand, at least in the Chaingmai province, but there are other brands containing similar ingredients, and similarly being without MSG. if no such brands are available to you, and you would eat instant ramen anyway, then you may use the instant ramen noodles, but if you live in the US, you might find something in the oriental section of some grocery stores, including super Walmart, Wegmans, Bi-lo and Food Lion.

There are many ways to make this, and many different vegetables, vegan meats, and vegan cheeses that you can add to Italian Shogun. It’s like making spaghetti, but you use different noodles and cook them in seasoned tomato juice instead of water (though some brands or types of noodles may need to be cooked in water first).

To make Italian Shogun, pour about 3 cups of tomato juice into a pan for two servings of noodles. Keep extra juice on hand in case you need it, and extra noodles on hand in case it’s too much. Season with some Italian seasoning, or a pinch of oregano and two pinches of thyme and a pinch of rosemary. I like to load mine with basil, lots of basil, like 2 Tbsp to  1/4th a cup of dried basil when it’s available. You could use fresh herbs instead, if they are available. Don’t forget the salt. Start with a pinch and add more after cooking if more is needed. Be generous with garlic powder (or crushed fresh garlic) if desired. You could also add dried onion and/or dried garlic. If you don’t know how much to use, start with 4-6 cloves of fresh garlic (small) or 2-3 large cloves, or 1 tsp of garlic powder, if you like garlic. If not, you don’t have to use it.

Some vegetables, such as eggplant, onions, bell pepper and fresh mushrooms may need to be sautéed or steamed before adding to the sauce. Likewise, some veggie meats that require cooking should be steamed, fried, baked, or microwaved beforehand. Any frozen veggies or veggie meats should be thawed ahead of time so that no ice remains.

Most recently, I was going to use eggplant, but found a big fat worm in one of the eggplants, though I saw no hole and tossed all of it, just in case (even though I had already eaten one). I still had mushrooms and vegetarian sausage (which here in Thailand is like hot dogs), and used that. If you are living in Thailand and haven’t used their vegetarian sausage links yet, it should be noted that they are individually wrapped in plastic, so remove the plastic before cooking. I used canned whole mushrooms. These I sliced in half, and I also sliced the sausage, and brought them to a boil in the sauce.

I have also used spinach, onion, bell pepper, eggplant, and vegetarian ham in the past (not all together), and might have used tofu also. Basically just mix everything together, bring it all to a boil, add noodles, and cook until the noodles are done (assuming that your vegetables are already pre-cooked. If not, cook for a few minutes first, until they are tender.

Updated (06/21/2016): Today I had this for lunch. I put canned mushrooms in it, but I’ve lost my taste for mushrooms, and wish that I hadn’t put them in. The noodles in the sauce were delicious though. I used one single-serving juice box of double tomato juice (mixing red and yellow tomato), and some coconut milk. I’m not sure how much exactly, maybe about 1/2 and 1/2, or about 3 parts tomato juice and 1 part coconut milk (so that would be 1/4 cup of coconut milk and 3/4 cup of tomato juice if making one cup of sauce, though I think I had more than one cup, and it was closer to half and half. Then I added some olive oil, garlic salt, and marjoram. This simple combination yielded I think the most tasty sauce yet for Italian Shogun since I ran out of dried basil. Yum!

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Strawberry and Cream No-Bakes

I  made this for Sabbath breakfast, but then realized that it wasn’t healthy (especially considering that I was using regular jelly with regular sugar and not the natural, good and healthy stuff), and eat it for dessert instead. Temperance is key here. I still have some in the freezer. They’re so sweet and delicious. I do recommend using naturally sweetened jelly, jam, or preserves if possible.

I was low on oats, so my no-bakes stuck to the plate. If that happens to you, let them thaw a little before carefully scraping them off of the plate. If yours turn out too liquidy, or too much like oat meal before you freeze them, put them in some form of a container and you can eat them like ice cream. Try ice cube trays or popsicle molds or something. I haven’t tested that yet, but did eat mine with a spoon. If you have more oats, though, then yours will probably turn out more like cookies. If they stick, just let them thaw a little. I hope it works.

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Twice-Baked Potato

My grandma makes delicious twice baked potatoes. Back when I was a meat eater, my favorite was the cheese and bacon one. After I became a vegetarian, I think she used imitation bacon bits at least once or twice, but I also liked the sour cream and chives ones. She would sometimes make and freeze these, and then they could be popped in the microwave.

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Leftover Sandwich Fixin’s and Rice Noodles

I returned to the studio from Bangkok on Friday after a very comfortable bus ride. Really, the long-distance busses in Thailand are much better than in the US. I could have gone another 12-24 hours if Thailand were big enough. Of course, we were traveling VIP. It was very nice. I freshened up a little in the morning before returning to the studio, and managed to get washed up before lunch. A staff meal was prepared. I tried to contribute some delicious bread, but they had enough bread, so I kept it for myself to make dessert bread this morning. I actually call it dessert bread even without the extras, because it is not too sweet, but has a light cinnamon flavor and a variety of seeds. We had sandwiches and spaghetti, and were given the leftovers. I was offered two plates of sandwich fixin’s. I passed on the one plate of tofu and eggs, because the tofu had a flavor I didn’t care for, although I probably would have eaten it, and I’d like to abstain from eggs for at least a few weeks, since I’ve eaten so many in Bangkok. I did accept the plate of sliced vegetables, though. Yesterday for Sabbath lunch that plate of veggies came in handy for a simple salad, for which I mixed the lettuce, cucumber, tomatoes, and onion (the latter of which I broke into smaller pieces) with the chilled vegetarian ham that had been steamed on Friday afternoon, and poured on some coconut oil, squeezed on some lemon/lime juice, and mixed it all together with a little Himilayan pink salt and garlic salt. It was nice.

Today I used the rest of the leftover veggies with some rice noodles kept over from the week before my trip to the city. I’ve discovered this Thai summer that cucumbers actually taste pretty good cooked, and discovered from a friend that lettuce can be fried with noodles, so combined the ideas. It’s really simple. Just took the leftover sandwich/salad fixin’s (lettuce, tomato, onion, and cucumber), rinsed them again, and boiled them for a few minutes in a bit of water with a pinch or two of Himalayan pink salt, then added rice noodles, celery seed (because I didn’t notice the powder when I was looking for it), celery powder (because I think it gives more flavor in such short time and it was added pretty much as an afterthought and I had finally found it after adding the seeds), garlic salt, and sesame oil, then cooked it for a few minutes longer until most of the water was absorbed. There was still a bit of broth, and that was ok. If I had more oil, I might have fried everything, but this had a nice, light flavor.

It probably makes a difference that the lettuce was iceberg lettuce or a variety very similar to it. I am thankful for the leftovers, since I didn’t get much for this week and it added some more vegetables to my diet. It’s kind of funny, because my superior and his family took me to buy groceries, and I had forgotten about the leftovers, I think, but still didn’t get much for this week, but the extra veggies are very much appreciated.

 

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Chinese Cabbage Salad

SUNP0119I don’t mean that this recipe is Chinese, but that the cabbage used is Chinese cabbage. This was my lunch today. It was easy to make. I mixed up the vegetables yesterday with some coconut, lemon, and salt, and then added the tomato and noodles and some sesame oil and garlic salt (and a little more pink salt) today before eating. I used the Shogun brand of dried noodles that are available here in Thailand. They contain few ingredients and no MSG. I think you can also use Chinese noodles and instant ramen noodles, both of which are available in the USA (instant ramen noodles being more common and easier to find) and/or the Mr. Noodles  or generic brands of instant noodles available in Canada. In Thailand there are many options, and I suspect the same is in Thailand and Japan (Although if you are Japanese and/or living in Japan, you know that actual ramen noodles are different from the instant ramen noodles referred to here, right?). However, instant Ramen (as is available in the US) and maybe even the brands available in Canada (I would have to look at the ingredients) contain a lot of extras. Apparently, most of the brands here in Thailand contain MSG. I haven’t checked them all so I really don’t know (even if I could read the ingredients in every case), but Shogun does not contain MSG. It’s pretty much flour, salt, and water. There’s also a green version colored with pandan powder. Discard the seasoning packets for the noodles (if they come with seasoning packets), unless you really want to use them, in which case you can mix them into the oil instead of the seasonings. Be warned, though, they’re usually high in sodium and not healthy for other reasons, too. If you don’t want to, you don’t have to use the noodles (or even the almonds or broad beans [two totally different foods]), but can use tortilla chips, fried noodles such as chow mien noodles (the kind that come in the can), or you can use more broad beans or more almonds (whichever you are using), or something else that is crunchy and that you believe would be healthier and better, which is available to you, or you could go without the crunch altogether. Maybe you can try it with roasted walnuts or pecans? Mmmm….?

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