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susan smitten

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Here's some food I've cooked [Dec. 27th, 2015|06:49 am]
susan smitten
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Let's start with a drink. Here's a Michelada, made using Chef John's recipe. I made the juice with tomatoes, celery, red and yellow peppers, and a tiny little habanero, and used Corona as the base.


That same day, I made a vegan taco salad and guacamole. That's Yves mince standing in for the meat, cooked with freshly ground cumin, tomato paste, chili powder, and oregano.


This was fried rice with butternut squash and a couple of habaneros. And lots of garlic and onions, as you can see. Butternut squash freezes well, by the way, so next time you have too much of it, cube it and freeze it. Run it under warm water before cooking with it.


This was a midnight snack. Pan fried broccoli with garlic chips and a sauce made from tomatoes and white balsamic vinegar.


I like spaghetti. A lot. This was made with some kind of fake sausage (Tofurkey chicken and apple would be my guess), carrots, and asparagus.


I mean, I really like spaghetti. I'm a pastafarian. Shown here with courgettes (zucchini) and fresh thyme.


You know what else I like? Tofu. I always have to photograph it, because tofu and vegetables look pretty in pictures. I usually add cashews to my tofu dishes.


This is a breakfast skillet made from potatoes, carrots, sun-dried tomatoes, and fake sausage. I think this time it was Field Roast brand. I cube and boil the potatoes while I fry up the onions, garlic, and other veggies. I include broccoli when I have it. Then the potatoes get fried up with the rest of the ingredients.


Refried beans and guac. I always sautée garlic and jalapeños before adding the can of beans, then add some freshly ground cumin, then about half a can of tomatoes. Lately, I have green onions growing in my window garden, and you should, too. Your Tex Mex and baked potatoes will thank you for it.


More pasta and more fake meat. Fake butter. Real bread.


Another midnight snack ~ "bruschetta," nearly, made by slicing and toasting a hot dog bun, and making a relish of tomatoes, olive oil, balsamic, garlic, and fresh basil.


My basil plant lasted almost ten months, but one day I came home from work and found it had flowered. Pretty, isn't it?


This is foul medammes. It's a breakfast food, but in this case, it was a midnight (or 2am) snack.


More tofu, this time with enoki mushrooms. Tastes beautiful and is pretty, too.


Green bean salad. I've posted about this recipe before.


Tofu with oyster mushrooms. Oyster mushrooms taste like nothing else. Look at this tofu. Look at it!
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Comments:
[User Picture]From: restoman
2015-12-27 04:48 am (UTC)
Your creations are beautiful! You are very skilled at the art of food 'presentation'.

Is basil no good once it flowers? I usually just pinch off the flowers and keep using the leaves as long as they last.
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[User Picture]From: mplsindygirl
2015-12-27 05:17 am (UTC)
Beautiful, delicious and good for you!
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[User Picture]From: hitchhiker
2015-12-28 07:57 am (UTC)
yum! lovely pictures too, especially the startlingly green asparagus
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[User Picture]From: oonh
2015-12-30 07:22 am (UTC)
A cider/ginger ale (no hfcs!) blend with lime and rosemary, and a tiny hint of something salty?
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[User Picture]From: topum
2016-02-09 04:36 am (UTC)
wow, this is beautiful
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