You are currently browsing the tag archive for the ‘recipes’ tag.
When he found out I was continuing my make-it challenge, he wanted his homemade buns featured. I was skeptical about the buns, but they turned out yummy.
Also, he wanted me to share a link to the recipe, so here it is: How to Make Your Own Hamburger Buns
Now, back to me. I made a yoga bolster today out of a couple extra pillows that needed to go somewhere and some fabric that I bought this summer:
It is going to live in this chair when it’s not being used for practice:
Here’s what was on last week’s menu. You can following the links (in bold) for recipes.
quinoa and avocado salad
Wednesday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea. As far as nutrition, we’ve got calcium, fiber, iron and B-12. The raspberries add a little extra fiber, vitamin C and a whole lot of yum.
Lunch: Arugula salad (picked fresh!) with oil and vinegar dressing, flatbread, and an orange.
Dinner: Ok, I admit this is an odd combination — corn chips and guacamole and a side of grilled asparagus.
Thursday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea.
Lunch: Annie’s Shells & Cheese with fresh steamed broccoli.
Snack: Rice pudding
Dinner: a 3-ounce fillet of salmon, sauteed squash, and 1/2 an avocado. Yes, I ate fish. This was the main source of my B-12 this week.
Friday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea.
Lunch: Vanilla yogurt on toffee granola topped with fresh raspberries. Again! It’s that good.
Dinner: Eggplant parmesean and a salad.
Dessert: Eggless chocolate cake.
Saturday
Breakfast: Leftover chocolate cake and tea.
Lunch: Homemade yeast roll drenched in butter and honey. I know — sugar, sugar, sugar!
Dinner: Blackbean tortillas, salsa, cheese dip and salad.
Dessert: Eggless apple cake.
Sunday
Breakfast: Leftover apple cake.
Lunch: El-D’s amazing vegetable soup with yeast rolls.
Dinner: Sharky’s for El-D’s birthday. I had fried oysters, a bit of fried fish, and edamame and corn succotash.
Monday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries.
Lunch: Quinoa and avocado salad.
Dinner: El-D’s amazing vegetable soup.
Tuesday
Breakfast: Yeast roll with butter and honey.
Lunch: Bombay House vegetarian lunch buffet. I treated myself to my comfort food.
Dinner: Mushroom stroganoff and roasted cauliflower.
Wednesday
Breakfast: Peanutbutter on crackers.
Lunch: Popcorn sprinkled with nutritional yeast.
Dinner: Not sure yet.
God made food; the devil cooks.
–James Joyce, Ulysses
~~@~~
The Devil insists his Sin-a-Buns are easy and quick to make. One must wonder why then he started them in the morning and then made me wait ALL DAY (until dinner!) until they were “ready” to eat.
The answer to that mystery is this: because he’s The Devil.
*sigh*
The Devil’s Sin-a-Buns
Dough:
4.5 C all-purpose flour
1.5 tsp dry yeast
1 C almond milk
1/6 C butter, room temperature
1/6 C coconut oil, room temperature
1/3 C sugar
1/2 tsp salt
4.5 tsp ENER-G plus 6 tbsp water, mix before adding to recipe (OR you can just use 3 eggs if you’re in to that sort of thing)
Filling:
3/4 C brown sugar, packed
1/4 C all-purpose flour
1 Tbsp ground cinnamon
1/2 C butter, room temperature
Icing:
4 oz cream cheese (1/2 box)
4 Tbsp (heaping) powdered sugar
2 Tbsp butter, melted
1 Tbsp Vanilla Rum
1 Tbsp almond milk (if needed for thinning)
Place all dough ingredients into a bread machine set to ‘dough’ setting. The Devil’s bread machine takes about 1.5 hours to complete. Make sure all ingredients are mixed well and you have a smooth, lightly elastic dough.
Remove dough from bread machine and place on a lightly floured surface. Separate dough into four equal pieces and roll each piece by hand to form a long baguette. Let rest for a few minutes, then roll out each piece, one at a time, to form a thin layer of dough in the shape of a rectangle.
Mix all filling ingredients until a grainy paste is achieved. Divide the filling into four parts, and use a flat spatula to spread 1/4 of the filling evenly on each piece of rolled-out dough. Roll up the dough longways and take a sharp knife to slice the roll into 6 rolls. You should end up with 6+6+6 [+6] rolls.
Place the rolls into a greased 9″ x 13″ glass baking dish and bake in a 375 F oven for 25-30 minutes, or until light brown on top.
Heat icing ingredients in microwave for 30 secs.- 1 minute, then stir and drizzle on top of the rolls as they cool. Then enjoy the sinful, gooey goodness.
They are nothing short of amazing.
Truly man is the king of beasts, for his brutality exceeds them. We live by the death of others. We are burial places.
—Leonardo Da Vinci
A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral.
—Leo Tolstoy
Each snowflake in an avalanche pleads not guilty.
—Stanislaw Jerzy Lec
******
To all I haven’t scared off with the above quotes,
Welcome to the latest adventure in my vegetarian escapades: broccoli sprouts!
Broccoli is good for you. We all know that. It contains a cancer-fighting compound called sulforaphane, which helps the liver detoxify carcinogens and other funky stuff that floats around in your body, wrecking havoc on the system. What you may not know is that broccoli sprouts contain 10-100 times the amount of this compound than mature broccoli. Thus, eating one ounce of broccoli sprouts is roughly the equivalent of eating a pound and a half of broccoli. Who knew?
Here’s the weird thing about broccoli sprouts: They taste nothing like broccoli and they burn. Horseradish is one of their cruciferous cousins. I didn’t know this before hand and I was alarmed by the fire that ignited in my mouth and throat when I began gobbling them down with wild abandon. They need to come with a warning and recipes. So there’s your warning and in a little bit, I’ll give you recipes. Consider this an altruistic public service announcement. Or if you’d prefer, you can send me money.
Here’s how I made the healthful burning magic happen:
1. Buy sprouting seeds and sprouting containers.
This can be done easily online at Handy Pantry by clicking HERE. (I’ve also found their sprouts at Whole Foods.)
2. Pour two tablespoons of broccoli sprouting seeds into a tray, put the tray in the sprouting cover, fill it with water, and soak ’em overnight.
3. Let the water drain from the tray and cover the tray with the cover. Rinse and drain seeds three or four times a day for three or four days.
Day 1
Day 2
Day 3
4. Uncover tray and put the tray in the sunlight for about a day so the sprouts will start producing chlorophyll. Rinse them a couple times this day too.
5. Remove hulls by letting them soak in water so thell hulls float up to the surface. Pour them off the top.
6. Enjoy!
Below you’ll find a couple ideas and links to recipes for the sprouts.
1. Top off salads with broccoli sprouts.
2. Add ’em to veggie burgers in place of lettuce.
3. Dana of zona pellucida said she makes a mean multi-sprout springroll, which sounds amazing.
4. Spicy broccoli sprout sushi.
I haven’t tried this one yet, but given their heat, I bet broccoli sprouts would add the perfect kick.
****
(image courtesy of Tim Ferriss: http://www.fourhourworkweek.com/blog/)
In the spirit of full disclosure, Handy Pantry graciously supplied the broccoli sprouts pictured in this blog in exchange for the sprouting tutorial I wrote above. All opinions of said broccoli sprouts are soley mine. 🙂
If you want to read something completely untainted by trade agreements, though still touting sprouting, you may check out my first post on the topic: Sprout it Out Loud
My Little Spacebook 