Eaten Up

Spaghetti

Pearl — Thu, 11 Mar 2010 17:33:37 +0000

Nutritional yeast and hot pepper flakes over tomato sauce over whole wheat spaghetti and boiled broccoli.

And for a snack later, baba ghanoush, zatar and veggie chips (beet, taro, batata, yuca, parsnip).

The Way the Crumble Crumbles

Pearl — Wed, 10 Mar 2010 20:33:18 +0000

Apple and raspberry crumble at Rubies.

Pizza Pie, It’s Amore

Pearl — Tue, 09 Mar 2010 17:17:11 +0000

We made some whole wheat pizza dough, some marinaded red onion and bell pepper, lots of spiral cut zucchini and some feta. Oregano, thyme and a light drizzle of olive oil. Smelled very good. Tasted even better.

Double chocolate cheesecake from Memories Restaurant.

And peach juice from South Africa. Which seems unreasonable somehow since we live so close to the peach groves of Niagara. And here’s an interesting video on local foods trends of food production and distribution.

At the Green Papaya

Pearl — Mon, 08 Mar 2010 16:55:06 +0000

Tofu with hot sauce at The Green Papaya Thai restaurant last night. Lovely ambiance and out with great people. [Other pics were blurry.]

Chocolate cheesecake topped with mandarin oranges, whipped cream and birthday candle. Today’s my 38th BD.

Veggies on Egg Noodles

Pearl — Sun, 07 Mar 2010 17:59:46 +0000

Spinach, egg noodles and mixed veggies.

Marjoram on zucchini, coffee mushrooms and button mushrooms, pecans and seitan cooked in butter and whisky. The seitan sucked up the flavours, especially the marjoram. A mushroomy white sauce on the side cooked with the same. Topped with more pecans.

By egg noodles I mean no yolk ones.

Fiddlehead Bar & Grill

Pearl — Sun, 07 Mar 2010 00:51:51 +0000

Sweet red pepper and sweet potato soup at Fiddleheads Bars and Grill, Perth

A portabella mushroom and grilled veggie wrap with mixed greens with a mustard-maple syrup vinaigrette.

Hot and Cold Greens

Pearl — Fri, 05 Mar 2010 23:17:06 +0000

Boiled cauliflower, green salad of spinach, arugula, and radicchio. The hot greens are baby bok choy, chard, with feta and ginger (and button mushrooms and butter out of sight moderate the bitterness factor).

Light moves fast and I’m not quite its speed. I would have liked a better framed shot, but it’s what I got.

African Peanut/Sweet Potato Soup

Pearl — Thu, 04 Mar 2010 17:34:08 +0000

A twist from this African Peanut Soup

1 sweet potato
4 large carrots
1 bottle vodka cream tomato sauce

1/2 red onion chopped
1/4 tsp. crushed red pepper flakes
1/2 tsp chili powder
1/2-3/4 tsp ground coriander
1/2 tsp cocoa

1/2 cup uncooked rice (parboiled basmati)
1/2 cup smooth peanut butter
1/4 cup unsalted cashews (a few reserved for garnish)

Chop the carrots, boil. Cook rice. Chop and boil the sweet potato. Chop and fry or microwave the onion in butter.

Puree the cooked sweet potato, most of the carrot (reserving a carrot or two for texture) with the tomato sauce and peanut butter. Add the spices. Mix.

Empty rest into pot of rice.

Put all into pot to heat. Add water to move it from sauce to soup to taste and texture.

And, btw, did you see Learn from my fail in cooking?

Mushroom Play

Pearl — Wed, 03 Mar 2010 17:14:51 +0000

I got some mushrooms: white button, coffee, white oyster mushrooms and dried chanterelle.

Take 1 was good. Some thyme, butter, olive oil and water mixed with chopped button mushrooms, oyster mushrooms and cubes of semi firm tofu. The tofu absorbed the flavour and had a similar texture. Served here on cous cous with belgian endive with cream cheese, capers and tomatoes.

Take 2 involved dried mushrooms:

Fresh mushrooms:

Chopped:

With sage and thyme:

The mushrooms mixed with a little butter, olive oil, feta, some of the water from soaking the chanterelles.

Simmered on medium heat covered until softened down and cous cous, egg noodle and spinach was ready for it. Topped with sliced almonds for another layer of texture.

Mom’s

Pearl — Tue, 02 Mar 2010 18:38:22 +0000

Pickles, cheddar, mixed veggies and potatoes

Mom asks from kitchen: how long does it take vegetables to cook?
I ask: what kind?
She answers: Green Giant.

Summer or winter, fruit or vegetables come from a can.