Beans, Beans the Magical Fruit

Posted on March 23, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The more you eat them, the more you toot!

There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.

That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.

I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.

Vegan Burrtio Wrap with homemade BBQ Sauce

In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.

We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.

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Green with Envy

Posted on October 19, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

You know what’s great about cooking? You don’t really need a recipe, as long as you know the basic flavor you want, you don’t need much else. You know what’s great about vegan cooking? It’s super easy. Why? It’s mostly vegetables, grains, nuts and beans. You don’t have to worry about cooking a meat, and if things aren’t 100% cooked, they may not kill you.

I hadn’t been sure about what to cook next for a while, and I asked the Facebook world. One of my good friends suggested curry. I’ve made curry many times, but I hadn’t made green curry yet. The last time I had curry I had a Thai Green curry with zucchini and tofu and thought it would be easy to replicate. I was right, while it wasn’t as spicy as the one I had at the restaurant, it was still favorable.

The nice thing about curries is that they can be vegan, full of vegetables and overly delicious. While they can take some time, they are very easy. This green curry is very easy, full of protein and will make you wonder why you ever ordered delivery from that Thai place again.

Green Curry with Tofu and Vegetables

Here’s what to get from the store:

Thai Green Chili Paste
Coconut Milk
Bamboo Shoots
Red Chili Paste
Jasmine Rice
Button Mushrooms

Green Curry with Tofu and Vegetables

2 small zucchini, diced
1 cob of corn, corn removed
1/2 onion, diced
5 button mushrooms, diced
5 cloves garlic, smashed
1 can coconut milk
3 tbsp green chili paste
1/2 block tofu, cubed
1 can bamboo shoots
1 tsp red chili paste
Salt, pepper, tumeric
1 cup cooked Jasmine rice

  1. In a saute pan, saute the onion and garlic until fragrant. Add the mushroom, zucchini and corn. Saute until almost cooked through, adding salt, pepper and turmeric.
  2. Add the tofu and saute until the tofu is slightly browned.
  3. Pour the coconut milk in along with the green and red pastes and stir. Add the bamboo shoots and taste to adjust seasonings.
  4. Serve over cooked Jasmine rice.

I’ve been doing some cardio before my yoga, and today I discovered that I’ve been doing burpees wrong. I did them right today, and man, not only do my legs hurt, so do my arms! I’m really happy with how much more in shape I’m in. The problem is that I had a cold and the end of last week, nothing huge, just a little congestion and lack of appetite. The congestion is starting to go away but my appetite isn’t really coming back. I’m a little confused, I know my metabolism hasn’t slowed down, and I don’t have any other symptoms. I’m not worried, I know my appetite will come back, I just don’t want to go back to just eating once a day like I used to. It’s not good for you, humans need to eat more than that to keep their bodies going. The important part about that is that the right foods need to be eaten, not just bad stuff. But, eat the bad stuff to, just eat your salad first.

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Naan Naan Naan Naan Naan….

Posted on February 5, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , |

Winter is a slow time of the year for the restaurant business. People get their credit card bills from Christmas and freak out, and up here, the weather blows and no one wants to go out. So the result of that is I’m working a little less. But, because of the weather, I haven’t really been going out. (I hate cold. Hate. Hate.Hate)

I was trying to figure out what I was going to cook this week, and for a while was coming up blank. But, some time on Pinterest kept showing me a bunch of curry recipies and I couldn’t say no to that.

The first time I had Indian food was in high school. My boyfriend at the time and his mom took me. They didn’t tell me what I was eating and I had NO CLUE. That made it hard to figure out if I even liked it. After that, I didn’t go until Shawn decided I needed to give the cuisine another try. She knew what she was eating and we had some great stuff. I became sort of addicted to Tikka Masala and Naan bread. And samosas, those things are fabulous.

Tikka Masala is a tomato based sauce flavored with garam masala, along with other spices. I didn’t want to use a recipe for the dish this time (I did for the naan) because I wanted to play around with different stuff.

Vegan Tikka Masala with Tumeric Tofu and Naan

Here’s what to get from the store:

Garam Masala (Had to go to Whole Foods)
Tomato Sauce
Coconut milk
Jasmine Rice

(From Food Network)

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
  1. In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it’s frothy, about 10 minutes.
  2. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  3. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  4. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  5. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you’re making the gluten-free version, you’ll have better luck pressing the dough out with your fingertips, than rolling.)
  6. Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  7. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  8. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  9. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.


Vegan Tikka Masala

1/4 red onion, chopped
3 cloves garlic, diced
3 mushrooms, chopped
3 new potatoes, diced
1 15 oz can tomato sauce
1 15 oz can coconut milk
1 15 oz can chickpeas
Handfull Cooked Broccoli
Garam Masala, Tumeric, Corriander, Cummin, Salt, Pepper
Tofu, cubed
Cooked Jasmine Rice

  1. In a skillet with high walls, saute the onion until translucent. Add the garlic, saute some more, and add salt, pepper, and garam masala
  2. Add the potatoes and mushrooms, season some more and saute.
  3. Add the tomato sauce and coconut milk, season a little more, and bring to a boil, then a simmer.
  4. While the sauce is simmering, saute the tofu with salt, pepper, tumeric and cumin until crispy.
  5. Serve over spiced Jasmine rice topped with the tofu and naan on the side.

Last week, my friend Maureen went into the hospital because of a blood clot. The Drs and nurses worked very hard and saved her life. She is doing much better and hopefully will go home soon. I was able to visit her and her devoted husband on Monday and was very glad how well she was doing. I’m constantly reminded of how short life can be, but how strong humans can be.

I’ve had a lot of energy this week, which is great, but then I can’t get to sleep early, which stinks. But I’ve been really happen and that’s all that matters.



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Throw it in, Why not?

Posted on April 24, 2013. Filed under: Main Course | Tags: , , |

Most Mondays, my friend Calli comes over and I cook something, watch Food Network and have a few drinks. Yea, we’re exciting. We’ve bonded over the past couple of months because we both love cooking and food so much. She’s also pretty open minded to trying stuff, which is awesome because Matt (Love that man, but really) is very picky and it’s hard to get him to try food. All day yesterday I was thinking about cheese, chicken and rice. So, when I took Matt to work, I grabbed some groceries. I originally wanted chicken breast, but at that point they only had frozen ones and I just didn’t have time to thaw them, so I went for some boneless thighs instead. I like white meat better, but I figured, why not? Being able to experiment with my food is a lot of fun and it helps me discover different things. What I made wasn’t at all what I imagined in my head, but it was really good. The hardest part about this dish is the time it takes to chop everything up, but it’s worth it.

Cheesy Rice and Chicken Bake

1 white onion, chopped
4 cloves garlic, smashed and chopped
6 boneless chicken thighs, cut to pieces
2 bunches of broccoli, chopped
2-3 cups of brown rice (I used Minute)
2 cups of shredded cheese, Mozzarella and Colby Jack
1 can of Cream of Mushroom Soup
Balsamic Vinegar
Salt, Pepper, paprika, dill and fennel to taste

  1. Saute the onion and garlic in some olive oil, adding a splash of Balsamic, salt and pepper. Cook until transparent.
  2. Add in the thighs, with a little more oil and cook through. Add the fennel at this time as well.
  3. Once the thighs are cooked, add in the broccoli and start cooking the rice.
  4. When the rice is cooked, add it into the chicken mixture and spread half into a 9 x 13 pan, mixing in the cheese and soup. Mix in the rest of the rice and chicken mixutre. Sprinkle with dill and paprika and cover with remaining cheese. Cook in the oven at 350 for about 5 minutes, just until the cheese is melted. Serve right away, add some Siracha is you need an extra kick.
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Posted on September 23, 2012. Filed under: Main Course | Tags: , , |

I’ve been working for Buffalo Wild Wings for a little over 2.5 years. Last November, I stopped eating there. It was a mixture of lack of healthy food options and the inability to make anything different than what was on the menu. I generally didn’t miss it unless I was on a double or REALLY hungover. I eventually got used to the doubles without food, I started bringing some snacks that would tide me over until I was done, and I stopped coming hung over to work (well, there’s been a few times in the past year, but on well). But, I do really love the sauces.

Matt and I go to other wing places every once in a while, but their sauces aren’t as good as BDubs. I had been thinking about buying some a few times, but never got a chance, until the owner came in and tipped me $20 for bringing him and his associates pops. I decided to buy 4 of them. A crate there is 3 sauces and is a little over $10, and a 4th brought my total to $16 after tax, not a bad deal if you think about it. I bought three of my favorites, medium, garlic parm, and hot bbq, and Matt’s favorite, Asian zing. We really hadn’t done much with them, just dip quesdillas in them, but Matt decided last night to make some chicken and rice with them. He made me garlic parm chicken and himself Asian zing chicken. He had wanted to put something else besides just chicken rice and sauce, but Walmart didn’t really have any peppers at 1 am (weird, right??) so we just went with chicken, rice and some Italian blend cheese.  I’d put a recipe, but let’s face it, it’s a self explanatory recipe. I really liked it. It was simple and filling and really good. It had a kick of garlic that I love and the cheese blended well. I’d want him to make it again.

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