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Archive for January 2012

Broccoli slaw spaghetti

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For lunch I had a fairly delicious bowl of baked whole wheat ramen with oodles of sodium, spinach, carrots, and baked teriyaki tofu. There was so much, I couldn’t even finish it.

For dinner, I made this concoction, which was… uh… not terrible? Have I gone off the deep end?
Dice one medium yellow onion and brown in olive oil.
Add 1 package (1.7 lb) ground turkey and brown, chopping up with a spatula.
Pour 1 jar tomato sauce over the top and warm up.
Snip fresh parsley into the sauce (I made a mistake and added fresh cilantro. Fusion!)

Dole out some raw Trader Joe’s Broccoli Slaw into a bowl. Dish out sauce over the top. This made about four servings, 458 calories apiece according to my app.

Written by orata

January 25, 2012 at 7:36 pm

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Coconut tofu and brussels sprouts

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On Monday the 16th, I started logging my calories using an app called LoseIt! I put in as my goal losing 1 lb a week for 20 weeks and was told I would need to eat around 1500 calories a day. THAT IS NOT A LOT OF CALORIES. I have been hungry but feel encouraged by the app–eating a lot of fruit and such, shying away from bread and mindless snacks. I hope it works.

Tonight, making this:
http://allrecipes.com/recipe/baked-coconut-shrimp/
but with coconut instead.
Beat 2 eggs, cut tofu into cubes, mix sweetened shredded coconut and cayenne pepper, spray baking sheet with cooking spray, dredge tofu in egg and then coconut and bake 30 mins at 400 degrees.

Also roasted brussels sprouts–grease cast iron skillet with bacon grease and sprinkle with black mustard seeds, halve brussels sprouts and lay them face down, sprinkle lightly with salt and sugar, put in oven at 400 degrees for 20 mins or so.

Written by orata

January 19, 2012 at 8:10 pm

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Coconut cauliflower

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Made a variation on this cauliflower recipe (my version includes mustard seeds): 

http://www.grouprecipes.com/51571/roasty-toasty-coconut-curry-cauliflower.html

Preheat oven to 400 degrees.

Pour 1-2 Tbsp of grapeseed oil in a Silpat-lined rimmed baking sheet and add a teaspoon or two of black mustard seeds.

In a large plastic bag, mix 1 cup sweetened shredded coconut (this is all they had at the store), 3 tsp mild curry powder, 1 tsp salt, and 1/2 tsp cayenne pepper.

Separate 2-3 eggs and beat the whites till frothy. 

Cut up 1 head cauliflower and dredge it through the whites. 

Put the cauliflower in the bag and shake it up until coated with the coconut mixture.

When the oven is preheated, place the baking sheet inside for a few minutes to toast the mustard seeds, then remove it, swirl the oil and seeds around the pan, and add the cauliflower mixture. Roast for at least 1/2 hr, stirring and turning the cauliflower partway through.

I overcooked the cauliflower and hardly any coconut stayed stuck to it, but it was pretty tasty nevertheless.  

Written by orata

January 17, 2012 at 9:28 pm

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Upma with quinoa, brussels sprouts, sardine pasta

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Made sardine pasta with homemade egg pasta (a disaster–must never attempt without a pasta machine)

Fried garlic in drained sardine oil with a pinch of saffron, added chopped sun-dried tomatoes (didn’t have currants), red pepper flakes, pine nuts, mashed sardines, fresh parsley, salt.

Roasted brussels sprouts:
Cut them off the stalk, cut them in half and roast them! I just made some that I roasted with walnuts, bacon, onions, and sage. 375 degrees for 30-45 mins. I cooked the bacon in a skillet first and added the walnuts to toast them. I drained off some of the grease and used the remainder of the hot grease to oil the sprouts–added the chopped sage, crumbled cooked bacon, chopped onion, and walnuts at this stage, although it might work better to add the bacon/walnuts later in the process.

Also made upma with quinoa:
Rinse 1 cup quinoa, then spread it out in a skillet and toast over medium heat till brown. Remove from heat.
In another pan, heat oil and throw in 1 tsp-ish black mustard seeds, 1 tsp-ish moong dal (I don’t think we have urad dal as indicated), a few curry leaves, 3 green chilis, a slice or two of fresh ginger.
Add 1/2 chopped onion and a few cloves garlic, chopped, and cook till lightly browned.
Add 1 chopped fresh tomato and cook for a couple of minutes.
Add 2 cups water, 1 tsp sugar, 1/2 tsp salt. When the water boils, add 1 cup frozen mixed vegetables (ours has peas, carrots, corn, green beans, lima beans) and the quinoa. Simmer till the water is absorbed.

Written by orata

January 5, 2012 at 2:06 pm

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