Archives for category: cooking

It’s been a while since I made this dish, and I have no idea why; it’s so damn delicious.

I put the green beans in boiling water for 6 minutes, drained, and ran cold water over it to stop the cooking (wasn’t ready to put it with the tempeh yet).
Once combined, I added cumin, paprika, and a “pepper blend” to the beans, tempeh, garlic, and white onion. Once the tempeh turned golden, I then transferred some to a dish and added feta, red pepper flakes, and red onion. I made a little too much, so I’ll be eating some tomorrow as well. Unfortunately, green beans don’t really stay good as leftovers, but the tempeh sure does!


Also, here’s a photo of Allister, because I just can’t help myself:


For Thanksgiving, I made sweet potato pie and pumpkin cookies. Sadly, neither of the goods were photogenic enough to share.

But, I did make latkes earlier tonight for the first night of Chanukah.
Grating the potatoes wore out my right arm. I used Yukon potatoes, yellow onion, garlic, eggs, flour, salt, pepper, and green onion (though, next time I’ll leave the green onion out and save it to be put on when served).
I like them topped with tzaziki or apple sauce.

Tempeh with cheddar cheese, mozzarella cheese, greens, onion, and tomato.

Butternut squash, tempeh, and kale with onion, garlic, red pepper flakes, and white beans over quinoa.


Not much else to say, except that I’ll be studying abroad in New Zealand for about a month and a half in place of my spring term here in Oregon. It will take place entirely in the field and we’ll be traveling around both the north and south island (only visited the north island last time, so I’m really glad I get to check out the south island). After that, I am done with my undergraduate degree, and I couldn’t be more excited!

I’ve decided to go gluten-free about a week ago just to add some excitement to my life by changing my eating habits. I also want to see if I feel any different without eating gluten for at least one month.

So, here are two dishes (side dishes?) I made this week.
Tempeh and green beans. The green beans were put in boiling water for 6 minutes, drained, rinsed with cold water, then sauteed with oil, tempeh, garlic, and Braggs liquid aminos.

And Cauliflower, baked at 425 degree for 20 minutes, seasoned with cayenne, curry powder, garlic powder, salt and pepper.

One of the nobs for the stove-top burner somehow got stuck being pushed in, though luckily in the off position. I don’t know how that happened, but I can’t seem to pull it back out..

I love this time of the year. Some leaves are already changing colors and the temperature is just perfect when the sun is out. This is also the perfect time for going to the Tuesday market, where it is much less crowded than at the Saturday market, and the amount of fresh choices are terrific.

I picked up a good amount of concord grapes, as they are finally ripe and irresistible. These grapes are probably my favorite, and having them only once a year (this is only my second year ever having them!) makes them a special seasonal treat. I also picked up a few red potatoes, a bag of field greens, a new (to me) variety of apples, and the brightest red pepper I have ever seen.

It had been a while since the last time I roasted some herbed potatoes, and decided to make some for dinner earlier tonight.


I also cut up about a half a yellow onion into large chunks, adding olive oil, garlic powder, dill, parsley, oregano, salt, and pepper, mixing well to make sure the potato pieces were thoroughly coated.


I baked them for about 40 minutes in the oven at 400 degrees, and served them on a plate next to some locally-grown field greens with carrots, tomato, red onion, and tempeh, the latter which Cameron had prepared while I prepared the salad.

The onion chunks shrunk a fair amount and had a sweet taste after roasting them, so perhaps next time I’ll use a different variety of onion or just use onion powder. Nonetheless, everything was still quite delicious.


Well.. yesterday was the last day that I was able to volunteer at the urban farm on campus (unless I have time to go tomorrow). It has been wonderful, saving me plenty of money the past few weeks. It’s a really incredible feeling to harvest my own food, and I’d love to eventually have my own garden.

Now, I hardly eat chicken, but when I do, I make sure it’s local and free range. My favorite of the area is Draper Valley chicken, and they serve it at my favorite place to get burritos. I’ve only prepared chicken once before (and I didn’t really do it myself.. I left it up to Cameron to take care of), and was hoping to find some frozen pre-cooked chicken at the market, but had no such luck. So, I opted for a pack of three thighs of the Draper Valley brand, figuring that I could probably do it myself. Well, I chose the quickest method of cutting the thigh into slices and cooking it on a pan. But when I flipped the thigh over, I was pretty disgusted and had Cameron do it instead. I just don’t like handling raw meat. Since we still have two more thighs left, I am going to use a poaching method instead, so I can just put the whole thigh in without chopping first to make a chicken salad. I’ll let you know how that goes.

For this dish, I used eggplant, zucchini, carrots, broccoli, onion, and garlic. All but the last two were handpicked by yours truly. I’m trying to be as dairy-less as possible, but it’s so damn hard. I topped my pasta with a bit of cottage cheese, while Cameron used butter and parmesan cheese. I’m not that big of a fan of tomato sauce, but maybe I just haven’t found the right one for me.


And then because I can’t help but post these adorable photos of Lucy, here are a few. She did paw at the lens a few times, and move around into harder poses to photograph, but other than that, she did well for such close-ups!



During my birthright trip in Israel last summer, I was able to eat some Israeli-made falafels. Unfortunately, none of them were that incredible, but of course, being with such a big group made it hard to really find the local’s favorite falafel spots. While I was up in Maryland last month, I used one of my favorite websites (yelp) to find the highest-rated falafel of the area, which ended up being this place: in Washington DC. And holy crap, how absolutely delicious! They have a huge line of garnishes to stuff your falafel with, and stuff-it I did.. and I was too stuffed myself to even finish my falafel. Too bad DC is 3,000 miles away.. but I’ll be up there again in December and won’t hesitate to stop by Amsterdam Falafelshop, though this time I will order the smallest falafel. I also liked that they had a choice of either a wheat or white pita.

Today, I decided to make my own. I bought some falafel ball mix for a few reasons: I knew I would have a lot of work to get all the sauces and veggies ready, things would be messy enough without making falafel balls from scratch, and that I didn’t want to make such a damn mess when only serving two people.

So, I used about 1 cup of the falafel mix that I got from the local market and 1/2 cup + 2 tbsp water. The directions said to mix and let stand for 15 minutes, so that’s when I decided to shred some lettuce, onion, fresh tomato and cucumber from the urban farm (from yesterday), and garlic.


On another plate, I chopped up a small pickle and pickled hot peppers, spooned some locally-bought tzatziki sauce (from when we made zucchini fritters), and made a mix of sour cream, spices, and hot sauce.

After doing all that, it ended up that the falafel mix really sat for twice as long as I had intended, and perhaps that is why they didn’t seem to stick together very well when I formed them into flat balls. I hesitated about using a lot of oil (coconut oil + sunflower oil) for the pan, so I let Cameron do it instead, while I took some photos. The falafels had a hard time staying in their formed shapes in the pan, and started to break apart which I noticed when Cameron announced the “falafel fail”.


It was time to heat up the pita breads that I had bought, which were the Ezekiel brand of sprouted pocket breads. I didn’t realize how thin they were until I took them out of the packaging and tried to slice open the seam to create the pockets. They were too thin to fill. Cameron folded his over, and I just made a salad out of the falafel balls and garnishes instead.


The falafels tasted more like they were breaded and they were a bit more dry than I would have liked, but overall, everything tasted alright for my first time at falafel-making.

Next time I make falafels: thicker pita pocket breads, made-from-scratch falafel balls and tzatziki sauce, and more people to enjoy it all!

My favorite peanut butter cookie recipe! Dairy free and delicious. The only change I made was that I used agave nectar instead of maple syrup. They definitely go well with a glass of milk, but I have recently quit dairy (so hard to do!). I made these at around noon and they keep well for days.

Then at 4 I headed over to do some garden work for two hours in which I harvested these in return for my hard sweaty work:
There was more, but that was all that I could manage to fit in the bag I brought. I can’t figure out what kind of squash the really long and curvy one is at the bottom, but I’m sure it can be cooked like a zucchini. Anyway, I was so excited!! I haven’t harvested my own food since last summer, so it was nice to be able to do that again.
Mmmm.. just look at all those zucchinis! What am I going to do with them all? Well, I gave a few to my neighbor.. and will be shredding the very large ones to freeze for later to make zucchini muffins. One thing I would love to do is grill zucchinis, but of course, I do not own a grill. I’ll be on the lookout for someone that does though.

But tonight I couldn’t resist making stuffed squash
I cooked up a cup of israeli couscous and sauteed onions (with leftovers that didn’t fit into the squash), and added that to a mix of tomato, garlic, spices, and some of the innards of the sunburst squash.
I boiled the two squash for 5 minutes to soften them and scooped them out with a melon baller.
Cameron had added cheese to his squash (Oh… it was so hard to resist putting cheese on mine too) before I baked them at 375 degrees for 30 minutes. I served them on a bed of greens and home-sprouted mung beans.

It was my first time eating sunburst squash and israeli couscous, and it definitely won’t be my last.

A friend (hi Morgan!) has been growing indoor basil for a few months now, and kindly gave me two sandwich-sized baggies filled with delicious leaves.. during class.

What’s the best thing to make with basil? pestoooo!

It was the perfect amount for a dinner for two.