Peanut Butter and Jelly Pancakes, Red Curry Vegetables with Tofu and Rice, and Leftover Red Curry Vegetables and Eggs, and a Traditional Splurge Breakfast

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peanut butter and jelly pancakes

peanut butter and jelly pancakes

I don’t buy bread, there are several reasons, but I typically don’t buy bread. I did for a short while last month, but it was a short-lived event. I wanted to give my daughter peanut butter and jelly, but found myself in the kitchen pondering how to do this without bread. It just so happened I was aimlessly staring at the pancake mix. I added hemp protein powder to the pancake mix, used coconut oil to cook it with, and then topped with peanut butter and jelly. It turned into a faux crepe!

Red Curry Vegetables with Rice and Tofu

Red Curry Vegetables with Rice and Tofu

I bought a red curry simmer sauce. It was really bland and not very flavorful. I had to add to it and I don’t plan to buy it again. I think it’s easier to make my own with a can of coconut milk and the red curry paste, and using a few other seasonings. This pre-made one was not worth the $5. I added everything together and cooked for about 10 minutes. Next time I will simmer the tofu first for awhile and then add the rest of the vegetables. This was the tofu can absorb more flavor.

Leftovers with scrambled eggs and hot sauce

Leftovers with scrambled eggs and hot sauce

Pretty self-explanatory. I scrambled a couple eggs with it. Turned out amazing!

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My Everything (Power-Packed) Soup…

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I cook salt-free, so you may need to add more spices/seasonings than those listed. The only extra step you need to do is quick soak the kidney & black beans before adding them to the soup. You can cook them separately before (and then join them with the soup in the beginning) or cook them separately while the soup is cooking and then toss them in at the end. I’m contemplating adding a can of coconut milk to this soup, possibly with a sausage. For the meat-eaters, toss in a couple chicken thighs on the bone for more flavor and the meat will be super tender. If so, I’d probably garnish with fresh basil. The only thing this soup is “missing” is baby portobello mushrooms, simply because I’m saving them for my next soup which is a barley and mushroom sausage soup, which is another reason I didn’t add it to this one, because I’m saving it for the next meal. And, you know, I wanted to keep it vegan. We typically eat meat once a week or once every two weeks, so creating good hearty vegan meals that aren’t pasta based is my newest endeavor.

So you’re gonna take all the ingredients listed below and cut them up and put them in a huge pot. All at the same time. Add water until about an inch or two from the top. Bring to a boil for about 5 minutes then cover and reduce heat to a high simmer for about 30-45 minutes or until the lentils are a texture to your liking. I prefer my lentils a bit firmer –not hard, but not mushy, for this type of soup.

Ingredients:

Lentils

Split peas

Black beans

Kidney beans

Celery

Sweet potato

White potato

Carrots

Onion

Cabbage

Kale

Tomato

Spices: White pepper, Turmeric, Italian Blend, Garlic Powder, Canola oil

My Salad Gets Tossed 5 Days A Week Now!!

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I use a couple spoonfuls of the jalapeno water, the sardine oil, and the guacamole as my salad dressing. Therefore it has no other added salt, dressings, oils or sugars. I’ve been carbing out these past few months and eating very big and very fattening foods so I’m eating healthy during the week and allowing my pregnancy cravings to indulge on the weekends. :)

Romaine lettuce

Spring Mix salad

Fresh spinach

celery

Red, Yellow and Orange bell peppers

Green Olives w/ pimentos

Pickled jalapeno slices

Cranberries

Raw shelled hemp hearts

Sardines in oil

Guacamole

Walnuts

Easy Fast Baked Potatoes

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I rarely use the microwave, and I try to avoid using it as much as possible. However, the one dish I always use the microwave for are Baked Potatoes. It takes about 5 minutes total, including prep time. Get a potato and use a fork or knife to stab it a couple times on both sides. Put it on a microwave safe plate (I use a glass plate). The get a paper towel and get it wet with water. Place the paper towel over the potato. Microwave on high for 5 minutes. Test it by sticking a fork in it. It should slide in easily. If not, put it back in for another 2-3 minutes. Check the towel and make sure it’s still damp. When it’s done, put whatever fixins you want on it. I use butter, sour cream, pepper, and salt with a dash of dill.

White chocolate banana walnut bread!!!!

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THIS IS A PHENOMENAL WHITE CHOCOLATE BANANA WALNUT BREAD!!!!

I wish the sweet smell of this bread baking in the oven could waft to you through the internet & your computer screen! If they made candles or crayons that smelled like this bread, trust me, folks would eat their way into the hospital. You will want to make 2 loaves at once, because you will scarf down the first one before it has a chance to cool. I made one loaf for my neighbors who have been helping me with manly things around the house that require power tools. We hoarded the other one for ourselves.

The recipe can be found here. I made some minor changes — I add 1/2 tsp of both cardamon and nutmeg. I accidentally used twice as much vanilla because the McCormick bottle is a pain in the ass and I ALWAYS effing spill it. Always. Stupidest design ever. Using the extra vanilla is good and I’ll probably continue that, either by accident or not. Hate that bottle. I end up using about 1/2 cup more walnuts just because I love them. And I use salted butter. Other than that, this recipe is perfect! You *may* want to add an extra 1/4 cup of flour. I only say this because if you’re anything like me, after you combine the wet and dry ingredients you WILL be thinking, “Holy crap, is the batter supposed to be this runny??” The answer is, yes. The batter doesn’t thicken up like how you’d expect for a bread before you bake it. It comes out proper though –crispy sugary edges and melty soft inside. The very very very middle remains super-gooey, so either I never keep it in the oven long enough or you *may* want to add just a smidge more flour. This recipe uses a lot of dishes. If you do end up doubling the recipe, you will need to use your biggest bowls. Don’t be a jerk and make jello with your toddler and use your medium-sized bowl right before making this recipe because trust me, you will regret it. You don’t want to be mid-recipe and scrounging for big bowls around your kitchen!

Enjoy!

Authentic Home-Cooked Chinese Foods

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My housemate is Chinese. Like, straight from China and recently, too. Sometimes we share food. I make her a salmon dinner or cookies, and she makes me try tripe and some sort of fermented duck egg. The weird gelatinous duck egg didn’t taste bad at first, although the duck smell was strong and I wasn’t sure if there was an actual duckling fermented inside it. I took several bites of both the tripe and duck egg, but then had to stop. It was just too overwhelming is the only way I can put it. The sauce for the tripe was incredible, but the tripe “meat” was so not incredible. It made my stomach feel funny for a minute. I’m happy and grateful to have had the opportunity to experience these cultural culinary adventures, and it’s opened my eyes to this idea of “taste.” So many of the foods we eat get shoveled into our mouths and we just consume them without actually tasting them. The experience of trying a completely novel food made me actually pay attention and utilize my senses in a “fully present in the moment” kind of way. I’m so used to eating American ethnic foods like Indian, Chinese, Thai, Italian etc.. that when I experienced a novel home-cooked authentic ethnic food (taste and texture) it was crazy!

It's gelatinous fermented duck egg

It’s gelatinous fermented duck egg

Spicy tripe!

Spicy tripe!