Wednesday, November 14, 2012

Tofu Noodle Soup

The roller coster changes in weather has been getting to me lately, giving me terrible congestion. Do you remember my Sinus Clearing Soup way back when? Well this is a little different rendition of it, using the Thai Kitchen brand- but this time I used Green Onion (my new favorite) and BEET GREENS! I fell in love with these when Annna from Dolce Vita introduced me to the fact that you can actually eat them! My roommate had beets, and when I found this out, I instantly attacked on the greens. This recipe is soo simple- it's extraordinarily semi homemade, and you could even make this on a low budget and in a dorm room! With 2 days left until Thanksgiving break, the last thing I wanted to do was buy unnecessary things- so I whipped this up from what I have in my pantry; and it tasted AMAZING :]

Spicy Tofu Noodle Soup
1 bag of Thai Kitchen Green Onion Instant Rice Noodle Soup
1 cup vegetable broth or water
1/2 block sprouted extra-firm tofu, cubed
1 bunch beet greens (from one bunch of beets)
1/4 jar Miso Horseradish Kimchi (this can be optional- but you can find it at Wegmans in healthy aisle!)
1 teaspoon olive oil
1 teaspoon sriracha (you can make less if you don't want it as spicy)

1. First, saute the tofu in the olive oil until there's slight color. Next, add in your Kimchi and beet greens and saute until the beet greens are wilted.
2. Add in your vegetable broth and water and bring to a boil.
3. Add in the Rice noodles, the packets from the rice noodles, and let it cook for ~ 3 minutes!
DONE! :]

this recipe can be found under "soups and sauces"

Tuesday, November 13, 2012

To My Papa Joe

On November 3, 2012, my father passed away. He was only 61 years old. It was a brain tumor that was long unrecognized that took his life away from my family. I've been struggling, bad, trying to cope with this. But for me, and I know for my dad, my perspective on this is to enjoy life, not just exist in it. My dad was the kind of person that didn't want to burden anybody with his troubles, so he'd do anything in the world to show everybody that he was always okay.

I dedicate my workaholicness to my dad- my mom tells me it almost every day. My dad was one of the most hardworking men in my life, and he did it for my family. He gave Joey, my mom and I everything we ever wanted. He built his own recycling company from the group up- just so he could provide his family. 

It's going to be hard to find a guy that even compares to you, Daddy, because I know how picky you were (there is a reason why you've only met 1 of my 3 ex-boyfriends!). But if there's one thing I promise, I promise that he will be someone you are proud to walk me down the aisle to. I promise that whoever my future husband is, his work ethics will be just like yours so my family can live a sustainable life. I promise that everything I do in my life, it will be for you and for Marie. I promise I'll take care of Joey and Ma for you. And I promise that I'll recycle as much as I can. I love you so much Daddy, please take care of Marie, Pop Pop, Hershey, Floppy, Kelly, Cynthia, and Ginger up there. Guide us from above; If I go to Cracker Barrel, I'll get you eggs and pancakes. I won't go to Olive Garden, because I know you hated the fake Italianness of it. One day, I'll go to Tomasso's and get you a veal parm. When I go to Cooperstown, I'll buy 1 Heineken- the only time I've ever seen you drink, which made me and Joey cry. I'll root for the Yankees when they're playing (but I can't give up my Phillies). I'll teach my kids how to play baseball and basketball, just like you did for me and Joey. And when I go to the beach, I'll bring my kids and teach them how to body surf. 

Love you Daddy,
Your Prec.

Wednesday, November 7, 2012

Black Bean Fajita Wrap

Good evening! The week has been a little hectic, and I honestly don't even know why. A lot has been on my mind lately, I guess. I have a big class presentation next Monday that has literally been consuming every bit of me. I graduate in approximately 1 1/2 months..which is not only exciting, but nerve-wracking as well. 
Anywayyyzzz this is a little creation I made at work- in this picture, the wrap is not necessarily gluten free, but obviously a corn tortilla could work or any gluten free tortilla would make do. 
Also another little note to this delicious fajita- the amounts miggghhttttttt be a little off because I make these for approximately 6-8 servings at good ol' Cafe Laura :]

Black Bean Fajita Wrap
2 corn or gluten-free tortillas
1-15oz can black beans, rinsed and drained
2 peppers (I would do 1 red and 1 yellow- it'd be pretty!), sliced and seeded
1 red onion, sliced
2 cups romaine lettuce, chopped
1 tablespoon chalula's hot sauce
1/2 jar tostito's mild salsa
1 tablespoon vegetable oil
salt and pepper, to taste

1. Saute the peppers and onions in a large skillet pan with the vegetable oil, hot sauce, salsa, salt and pepper
2. Put in a container, unopened, and let it cool. 
3. To assemble, place tortilla flat. put however much lettuce you want in the middle, then take however much black beans on top of lettuce, then your cooled fajita mixture. wrap it up and cut down the middle!

Friday, November 2, 2012

Stuffed Acorn Squash

When I first was going to post this, I looked at the picture and thought damn, this looks like a disgusting cupcake. Maybe a little? I think the fake cherry on top (which is actually sriracha) is what makes it. But hey, this recipe is not only amazing comfort food, but it was s0o easy

I don't feel like writing much today- so here is the recipe!

Stuffed Acorn Squash
Serves 4

4 acorn squash, deseeded and tops cut and bottoms cut to stand, 
2 cups brown rice, cooked
1 1/2 pounds shaved brussel sprouts
2-3 cups spinach leaves (honestly, I just took huge handfuls-  I love spinach!)
1-15oz Can Black Beans, drained and cleaned

1/4 cup grapeseed oil
1/4 cup apple cider vinegar
2 tablespoons chipotle mayo
salt and pepper, to taste
optional: Daiya shredded pepperjack cheese to top

1. Preheat oven to 400 F. Place your squash downside up (or upside down ;]) on a baking sheet and let them roast for 45 minutes
2. While this is roasting, begin the stuffing- cook your brown rice (I use the minute rice servings bags- they're so quick and easy!) When rice is done, set it aside
3. In a saute pan, heat up 1/4 cup grapeseed oil on medium-high. add in your brussel sprouts, and saute until they are slightly brown. Next, add in your apple cider vinegar and let it reduce for 5 minutes.
4. Add in your cooked brown rice, spinach leaves and black beans to the same pan, toss with salt and pepper and let it cook until the spinach is wilted.
5. Take your stuffing off the heat and add in your chipotle mayonnaise (i used veganaise for this, but you can totally use my homemade mayo :] .
6. By this time, your acorn squash should be ready to be stuffed! (you'll know if you pierce your fork and it is very tender). Take them out, and spoon in however much stuffing you want into each (you might have some extra leftover- which can be used just as a nice side dish or something else!). Sprinkle on top with cheese, then throw it back in the oven until the cheese is melted. Take them out and serve!