Tag: recipes

Depressing Dishes: recipes for when you’re feeling down

By Alexandra Berrocal

I normally don’t like spinach because people typically serve it raw. Many people don’t like “creamed” spinach either. Try this recipe. It isn’t raw, or creamed. It is simple to make. It is also very nutritious because it includes soybean paste, which adds nutrients. According to a research paper called Effects of Doenjang, traditional Korean Soybean paste has anti-obesity, anti-diabetic, anti-cancer, and anti-inflammatory properties. Garlic is also known as a natural antibiotic. The blanching in the cooking process also leaves most of the nutrients intact, unlike the boiling process in other recipes.

Depressed people often don’t feel up to doing anything fun. It was my goal in publishing “I am the darkness”, my recent cookbook, to let people know they aren’t alone in their depression. And, if they want to cook a recipe along the way, well, that’s great too! The tofu recipe is also easy to multiply in case you want to serve it to others. The tofu recipe, on the other hand, is a simple, tasty way to prepare tofu. Usually tofu is a bit bland, but the sauce counters this. It is a good way to add more protein to your diet. You can combine the spinach and the tofu into a simple meal, if you like.

SOY SPINACH

1 bunch spinach (or other greens)

Salt

1 tablespoon soybean paste

1 minced clove garlic

1 tablespoon sesame oil

Toasted sesame seeds

Wash spinach and remove dead leaves and roots. Blanch spinach for about 20 seconds in boiling water. Cool with cold running water. Gently squeeze to get out as much excess water as possible. Add soybean paste, garlic, and sesame oil. Mix it all by hand. Sprinkle some sesame seeds on top as garnish.

PAN FRIED TOFU

1 package medium firm tofu

1 tablespoon avocado oil

1 green onion

4 teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon sesame seeds

1 teaspoon sugar

Blot the tofu with paper towels. Cut the tofu block in half, then into slices. Grease the pan with the oil. Place the tofu in the pan without overlapping or touching. Put the lid on the pan and cook for three minutes on high heat, or until crispy and golden brown on one side. Repeat on the other side.

Thinly slice green onion, and combine all other ingredients in a bowl for the sauce. Enjoy!

Tuesday, April 2, 2024
The arroz with the most
Arroz con leche is a delectable delight, come to save you on your freezing nights. This Mexican rice pudding had my tongue rolling out of my mouth like a fruit roll-up as I would float through the hall after a hovering trail of steam all the way to my mama’s sweet, creamy arroz.

The soft sweet rice will over stuff you and your friends, leaving plenty of leftovers for you to fiend after at midnight (I wont tell if you don’t) because arroz con leche tastes good hot AND cold, and you’ll want to try it both ways, trust me.

The name translates to “rice with milk,” which is pretty much all this dish is (two kinds of milk, to be specific), making for an uber-simple recipe that takes less than an hour to prep and cook. This dish is simple and sweet with miles of room for improvisation and improvement. Add raisins, almonds, chocolate, strawberries, bananas, churros, apple slices- these are just a few of the unlimited ideas you could throw in the rice. There are lots of different variations, but without further ado: my mama’s bomb ass bare-bones recipe.

Here’s what you’ll need:
```
Ingredients

1 cup regular long grain ricey rice

3 cups soaking wet water

2 sticks of cinnamon

1 14 oz can of sweetened condensed milk

1 12 oz can of evaporated milk

Ground cinnamon to sprinkle on top
```
In a big ol’ pot on the stove, add your water and cinnamon and bring to a rolling boil. Once boiling, add your rice and reduce the heat. Let simmer for about ten minutes, or until the water has reduced about half way. At this point, lower the heat a touch more and add in your evaporated and condensed milks, stirring it in and mixing every few minutes until hot. Bada bing, bada boom- rice in your spoon, taste it and you’ll be on the moon. Give it to your lover and they’ll swoon. Dust with cinnamon powder, top it off with whatever you fancy, and chow down!
Wednesday, January 19, 2022
A Pumpkin of Possibilities

4 ways to make the most out of your pumpkin this season

They’re hard, wonky looking and often suffer from an acute case of the warts. Pumpkins are the fruit of October and epitomize the Halloween season. Here are four ways to get the most use out of your pumpkin.

Photo courtesy of Pixabay

1. Carving a Jack-O’-Lantern

Jack-o’-lanterns are the most recognizable use for pumpkins. Local stores typically have all types of pumpkins available, differing in sizes and colors. Before choosing a pumpkin, be mindful of the design you want to fit onto the pumpkin.

First, prepare a large surface with a mat or towel to minimize the mess. Then, equip yourself with a knife, a large spoon and a container for pumpkin flesh. A serrated knife with teeth will work best for cutting through thick pumpkin skin, while a paring knife works best for the smaller details of your design.

Begin by cutting out a lid from the top of your pumpkin, and set it aside for later. Dig out the pumpkin flesh and seeds with a large spoon, and if you are interested in eating the seeds, save them in a container. Now for the fun part- carve out your design: a face, an animal, a monster or anything else that catches your fancy. If cutting straight lines is challenging, printing out a design and attaching it to the pumpkin with tape can help.

Photo courtesy of Pixabay

2. Compostable Plant Pot

Instead of a jack-o’-lantern, turn a pumpkin into a compostable pumpkin planter. Save an extra step in the transplanting process by using a pumpkin planter as a naturally decomposing pot.

Just like carving a jack-o’-lantern, cut an opening at the top of the pumpkin with a serrated knife. Feel free to decorate the plant pot by carving your own patterns on the surface of the pumpkin pot. After hollowing out the pumpkin with a spoon, just like a regular transplant, take a plant from its nursery pot and replant it with soil in the pumpkin.

The plant should grow beautifully if loved and cared for. As the pumpkin ages, an eventual transplant of the whole pumpkin into the ground will take place, decomposing and fertilizing the area.

Photo courtesy of Creative Commons

3. Prepare Mashed Pumpkin Puree

It’s a fact of life that some pumpkins just aren’t made for pie. The carving of the pumpkin contains flesh that is very fibrous and may not produce the best tasting pie. You can use puree in dishes like pumpkin pie and pumpkin soup.

To prep, cut your pumpkin in half and take out stringy fibers and seeds. One and a half pounds of raw pumpkin will yield two cups of pumpkin puree. And again, if you want to eat the seeds, save them for roasting later.

Cut the cleaned pumpkin into chunks and put them into a saucepan with one inch of boiling water. Turn the heat to low and throw on a cover to simmer for half an hour. Once the pumpkin is tender, drain the water and remove the peel. Use a potato masher to smash the pumpkins into a puree. The fresh pumpkin will last three days in the refrigerator, or months frozen.

Photo courtesy of Creative Commons

4. Roasting Seeds

By virtue of carving, cooking or smashing pumpkins, you’ll eventually be left with a bunch of little pumpkin seeds. In their final, toasted form, pumpkin seeds are a delicious, high protein and high fiber snack.

With your leftover pumpkin guts, separate the seeds from the stringy flesh. Run water over the seeds in a strainer or colander to make this process easier. Pat the seeds dry to ensure a crispy crunch.

Grab two or three tablespoons of a favorite cooking oil or butter, and add any additional spices your taste buds may desire. Classic salt and pepper works well, too. Mix and spread over a baking sheet, and make sure to line the baking sheet with aluminum foil to help with cleanup.

In a single layer, spread the clean and dried pumpkin seeds on the baking sheet. Throw it in the oven at 200°F for 45 minutes, stirring every 10 or so minutes. When the timer ends, turn up the heat to 325°F for five minutes to finish the seeds with a nice crisp.

Thursday, October 24, 2019
Pasta Alla Bolognese recipe

The Bolognese sauce in Pasta Alla Bolognese is typically meat-based, but this version substitutes using different vegetables and herbs. For the meat-lovers out there, ground beef can be added to the sauce if desired. The “Beyond Meat” brand has plant-based burgers that can be used as well, but the recipe below is the one I used and turned out to be super tasty!

Serves 2-3

Ingredients:

• 200g of your preferred spaghetti

• 2 tbsp olive oil

• 1 small red onion, finely diced

• 1-2 garlic cloves (or more if you’re a garlic freak like me), finely diced

• 1-2 carrots, very finely diced

• 1 celery stalk, very finely diced

• 1 or 2 handfuls of shiitake mushrooms, finely diced (optional)

• 12.5 ounce jar of pasta sauce (garlic & basil store-bought is what I used)

• Add salt and pepper, for taste.

Instructions:

• Boil a large pot of water for the pasta, heat up olive oil in a non-stick skillet.

• Add diced onion to the pan on low heat, then add in diced carrot and celery. Fry until soft, stirring frequently.

• Add the garlic and sauté until soft.

• Once water has come to a boil, add your pasta and cook until al dente. This usually takes 12-14 minutes.

You can check for this by throwing a noodle at a wooden cabinet door and if it sticks to the wood then it is ready or very close.

• Add shiitake mushrooms to the pan with veggies once the carrots begin to soften, reduce heat.

• Mix in your tomato sauce with the vegetable mixture.

• Drain pasta once cooked thoroughly and mix together the sauce and noodles in a large pan.

You just made a tasty pasta filled with simple and nutritious ingredients. Enjoy!

Monday, November 12, 2018