Log in

Savory Orange-Roasted Tofu & Asparagus

tofu!Collapse )

Katy's on a low carb kick right now...I've been doing a lot of cooking for her lately, but we were trying to come up with something new. Since she had tofu and asparagus in the fridge, she found this. Was pretty good...I had mine with rice though- otherwise I think it wouldn't have filled me up. We'll probably make it again (or as Katy said, I can make it for her again at some point).

diet soda evils


i don't really know how legit this is (sources and whatnot) but none of it sounds crazy- worth a read.

Feb. 29th, 2012


I somehow missed Billy Crystal in blackface while watching the Oscars, and I still don't understand how since I was at an Oscar party, but it happened. I definitely heard the 92.3 radio morning show people discussing it the next day and laughing it off, which kinda pissed me off. This was worth reposting here though- I hope a genuine apology is coming, but I suspect not. People seem to be more interested in discussing J-Lo's possible nip-slip and Angelina Jolie's weird leg stance....although that really was weird, Angelina Jolie. Somehow seems as weird as making out with your brother- bizarro.

Quinoa & Black Bean Chili


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno pepper, seeded and minced
  • 4 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 can beer
  • dash of cinnamon


  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, beer, cinnamon, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, stir in the reserved quinoa. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

taken from: http://allrecipes.com/recipe/quinoa-and-black-bean-chili/detail.aspx (with a couple of changes)

SO GOOD! and so healthy. i love the idea of using quinoa in chili- fantastic.

Vietnamese Beef Noodle Soup

phoCollapse )

I hadn't made this soup in years...it's a lighter soup, definitely- I figured it was a good way to use some of that seitan I made. I leave out the bean sprouts 'cause I don't like them, and I don't add the kombu 'cause- well I don't have any and it's another ingredient to buy, but I'm sure it would be delicious.


I don't even fly that much and I'm concerned about the radiation in the TSA scanners...not the the point where I ever refuse them, because I get nervous I'll get pulled aside/miss my flight etc, and I never have the time/$ to do that...blerg.


Latest Month

August 2013


RSS Atom
Powered by LiveJournal.com
Designed by Tomohito Koshikawa