Tag Archives: recipe

Artistic Chef Challenge

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Posted this bit of what I was making for dinner blurb on facebook tonight:

tofu stir fry, purple cabbage, kale, portabella, serrano, carrot and zucchini sauteed in garlic, red curry paste, soy, black bean paste over brown rice, black barley and daikon radish seed, a splash of green onion – is it me or are veggies just beautiful ??

only to have someone enthusiastically prompt me to enter this local foodie challenge!

So I snapped an image, got the recipe down into a pdf format ( thanks ruthie!) and poof I have officially entered Twin City’s Restaurant Week’s Artistic Chef Challenge!

What have I gotten myself into? Stay tuned…

Here is the recipe:

Tofu Stir Fry by Karen Hanrahan

Sautee in large skillet or wok one package Cubed Firm Organic Tofu in olive oil, with one clove crushed garlic, spoon tip of red curry paste, a tablespoon of jarred bean and chile sauce, splash of fish and soy sauce. Cook until coated and slightly brown.

Make Trader Joe’s Brown Rice Medley in Veggie Stock.  ( Brown Rice,  Black Barley, Daikon Radish Seeds )

Set timer for 35 minutes.

Remove Tofu from skillet, add 1 C chopped kale, 1 C thinly slivered purple cabbage, sliced serrano pepper with seeds and simmer until colors deepen.  About 5 minutes. Add portabello mushrooms simmer maybe 2 minutes until slightly cooked.

Turn off heat

Add 1 C shredded carrot and zucchini. Toss in cooked rice and tofu. Turn heat on, toss gently until warmed through.

Add green onion cut on a diagonal

This dish is healthy, pretty AND  spicy.

Tofu Stir Fry - Image by Karen Hanrahan

image by karen hanrahan

Birthday Pumpkin Cake

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Today I baked what could be defined as our family favorite. It’s a recipe by all definition and from my best of mother earth perspective totally and completely not healthy. Pre-made Cake Mix, Canned Pie Mix, white flour, white sugar, food dye’s, hydrogenated whatever. The alternative food queen’s nightmare. However the once a year occasion that I make it is probably OK in comparison to so many who eat this way every day.

You also need to know that I totally suck at baking.

There are those who bake and I am not one. I have tried. Oh my  – have I tried.

Famous flubs include broiling the martha stewart perfect looking 6 million dollar pie – yup – killed that. To missing ingredients in all kinds of recipe to the infamous salt instead of sugar recipe flub – UGH!!

Yet — this recipe is not rocket science and I can make it successfully each and every time plus it’s positively and suprisingly delicious.

Not being a pumpkin pie eater – or as we referred to it as icky baby poo pie – my ex mother in law made this one year and it’s often been at my Thanksgiving table.  All Kudo’s go to her – Thanks Vi!

Since this is also around my Kate’s birthday she often requests it. Thus the event for today!

It’s three layers — a shortbread style bottom, filling and crumble top

The Libby’s Brown Label Pie Mix is typically only around the stores at Thanksgiving so if you make it soon and find you like it – keep a stash can in the pantry.

You will need:

One pkg yellow cake mix  Duncan Hines

One can brown label Libby’s Pumpkin Pie mix – this has all the sugar etc added
3 eggs
1 stick butter
1 tsp cinnamon
2/3 cup milk

Melt 1/4 C of Butter
Set aside the other 1/4 to soften

Grease a glass 9×13 pan – use the wrapping of the butter

Make Crust:

Cake mix less one cup ( reserve that for topping)
1 egg and 1/4 C melted butter

Combine and press into buttered pan - trick:  lay wax paper over and press firmly – me telling you baking tricks it really rather funny

Make Filling:

Can of pumpkin pie mix, 2 eggs and 2/3 milk – mix together and pour over crust

Make Topping:

1 cup reserved cake mix, 1 teas of cinnamon, the softened butter – use pastry blender mix together until crumbly and spoon over filling

Bake for a solid 45 minutes or until knife comes out clean.

MUST MUST serve with fresh whipped cream – add powdered sugar to sweeten.

I make this the day before I intend to serve it. Cool it out of the oven and then refridgerate for better serving/cutting ease the next day.

fresh whipped cream flickr image credit – yum

Marinated Kale

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I started making kale this particular way only recently.

Thanks much to my friend Jody and her recipe sharing on Facebook.

Years and years ago I worked in a remarkable fish place. They would steam kale in a garlic broth. We’d squeeze lemon all over it, fresh cracked pepper and we’d all be in kale heaven!  I could never duplicate this.  Was it the type of steamer?? The broth they made?? I have no idea.

I’ve wanted to experiment again with Kale.  Always good to ingest yet another nutrient rich food.

This marinade sounded really good

Take 2 T of Olive Oil, 2 T of Cider Vinegar, 2 T of Tamari,  one clove of fresh garlic and mix. I add hot peppers chopped from my garden.  Toss in Kale and marinate over night.  She said top with sunflower seeds, fresh pepper.  I have added hardboil eggs and beets too.

YUM!!

My Kale is from local farmers Tom And Angie of Ackerman Farms

It's Tomato Time

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Last year my tomato yield from my garden was zippo.

What a difference a year makes!!

What are you doing with all of  YOUR tomato’s?

I personally have an astounding Pico De Gallo made.

Bruschetta is on the horizon

Pico De Gallo

chopped tomato, cilantro, onion, garlic, jalepeno or pepper of choice – squeeze lime all over and let macerate

serve with anything mexican

superb on eggs

Bruschetta

chopped tomato, onion,garlic, parsley, basil and lemon – slather with , olive oil, balsamic. let macerate …

serve on toasted breads, rubbed with more garlic, add bruschetta, more oil and fresh parmesan

it’s all about the ceremony with this mixture

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above garden fresh images photographed by karen hanrahan