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(no subject) [Oct. 27th, 2006|12:31 pm]
gastric_follies

cadavre__exquis
So last night my lovely Dave confessed that not only does he like my cooking - he loves the fact that I cook.
"Well you know.. not like it's a turnon but it's so sweet and attractive"

Strangely enough, instead of getting on some phony feminist high horse, I was pleased. Watching D. eat is deeply enjoyable on some primodial, caring-for-your-mate level.

Let's admit it, bitches, we got some good men in our lives and we love to feed them. So if you could, what feast would you cook up for him, dietary restraints be damned?

Here's mine - I've made all of these for him at some point:

- Butternut squash bisque with extra cream and nutmeg
- Scalloped Potatoes with mature cheddar
- Pork chops in mustard and brown sugar sauce (yes, I'd handle dead pig for him)
- Nice fresh salad with home-made vinaigrette (he'd make the vinaigrette)
- New York style cheesecake
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Whole wheat pita pizza [Oct. 14th, 2006|03:58 pm]
gastric_follies

juxtaposed_junk
[mood |happyhappy]

Bored one rainy day I came up with this yummy treat. I pretty much eyeballed the amounts so bear w/ me with the measurements. :-P

One flat pita, whole wheat
one can of tomato sauce
one pkg of basil and sundried tomato feta cheese
One tomato (I used Roma)
Extra virgin Olive oil to drizzle

Pre-heat oven to 350
Coat pita bread w/ tomato sauce, use as thick as desired
Top with a good handful of feta cheese covering entire pita
Cut thin slices of tomato and place on top, sprinkling a little more feta on top (I like cheese)
Drizzle olive oil on top
cook until feta is light to golden brown--I prefer golden brown.

You can add other toppings but I usually just stick to the 'maters. It's a good comfort food and a healthier alt to regular pizza.

Photobucket - Video and Image Hosting
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awesome Pumpkin Bread (2 loaves) [Oct. 14th, 2006|03:29 pm]
gastric_follies

distilledlimbo
3.5c flour
1.5tsp salt
2tsp soda
1.5tsp cinnamon
1.5tsp nutmeg
3c sugar
2/3c cold water
1c liquid oil
1 tsp. vanilla
2c pumpkin
4 eggs, beaten
1c raisins
Enough rum to cover raisins
1c nuts (optional)

Ahead of time, cover raisins with rum inside the measuring cup. Leave out to soak until plumper. Drain rum from raisins, drink it.
Preheat to 350F.
Mix first 11 ingredients well. Add nuts and raisins. Bake in two well-greased loaf pans about 45 minutes to 1 hour, until knife comes out clean.

While still quite warm, glaze with this, if you want:

0.5c confectioners sugar
1/8tsp cinnamon
Milk

Combine sugar and cinnamon; add enough milk to thin and pour over bread
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Simple but lovely [Jul. 7th, 2006|03:22 pm]
gastric_follies

cadavre__exquis
I haven't had too much desire to cook elaborately lately, mostly because it's been bitch hot here. However, I did stumble upon this amazing wild rice dish in an English supermarket called Waitrose.

For the record, large English supermarkets have AMAZING healthy/vegetarian options. In an average "food to go" section you can find 5 kinds of hummus, cous cous dishes, incredibly well balanced roast vegetable wraps... etc. Oh, and then there's this line of vegetarian "meat substitutes", which don't bother pretending they're meat.. they're just good as they are: http://www.cauldronfoods.co.uk/

OK, so this is the wild rice salad, roughly transcribed from the ingredients list... basically you're just trying to smother the rice and raisins with the sauces:

- Equal parts cooked white and wilde rice
- Good handful of slivered almonds
- Good handful of mixed raisins
- Good handful of spring onions
- A few teaspoons of shredded coconut

Sauce:
- Curry powder
- Sour cream
- A bit of dijon mustard
- A few teaspoons of mango chutney.

I'm OBSESSED with that stuff. It's so good! I'm gonna try and make it myself this weekend.
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what i cooked today [Jul. 6th, 2006|09:16 pm]
gastric_follies

distilledlimbo
First, Lilith and I baked some muffins together. I asked her what kind she wanted, and she declared she wanted raspberry-banana. (Raspberries are her new 'thing'). Of course, I didn't have any raspberries, but I did have raspberry preserves, so this is what we did:

Lilith's Superdense Raspberry-Banana Muffins

Dry Stuff:
- 2c whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- a good smattering of cinnamon

Wet Stuff:
- 2/3c egg substitute (or, the equivalent of 2 eggs)
- 3/4c brown sugar
- about 1 tsp Mexican vanilla
- 1/2c unsweetened applesauce
- 1c mashed banana (about 2.5 bananas)
- 1/2c raspberry preserves

Preheat to 350. Mix up dry stuff, set aside. Mix up wet stuff. Add dry stuff to wet stuff and stir until just combined. Spoon into 'greased' muffin tins (will make 12 standard-sized muffins). While we were spooning, Lilith decided she wanted to put raisins into some of the muffins, so we did that, and it's a welcomed addition, if you're into raisins. Bake for 30 minutes. They're quite dense, but quite tasty.


Later, I made use of some of the bounty Michael brought home from the Hong-Kong Market yesterday by making a stir-fry. Stir-fries have become staple weeknight dinners for me, and I'm constantly inventing them. There's always some variety of odd stirfry in the fridge. I'm going through a phase.

Mama Liese's Green Bits

- 2 stalks lemongrass, minced
- about 2 teaspoons minced fresh ginger
- one small onion, in strips

- about 8 oz 'hard' tofu, pressed, drained, and cut into 1" cubes
- a third of a green bell pepper, in thin strips

- one bunch bok choy
- large handful of chopped fresh cilantro
- 8 white mushroom caps, each cut into about 6 small pieces
- a couple of handfuls of snowpea pods
- a couple of handfuls of mung bean sprouts
- about half a cup of green onions cut about 2" long

- reduced-sodium soy sauce
- a light drizzle of sesame oil
- the juice of 2 limes

Spray wok with non-stick spray. Get nice and hot on high heat and add first 3 ingredients. Stirfry for a couple of minutes, dash some soy sauce and lime juice on them. Add tofu and pepper, stirfry for another couple of minutes. Add the rest of vegetables. Drizzle with sesame oil, soy sauce, and lime juice. Stirfry until pea pods are tender and all of the bokchoy is wilted. Serve with brown rice. Don't know exactly how much it makes, but I know I'll have enough for about three more days of eating it by myself.
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all-purpose tofu [Jul. 4th, 2006|12:05 pm]
gastric_follies

distilledlimbo
I have these in constant supply at home. They're great for little protein snacks or putting into stirfries or whatever the hell else you can think to do with them.

Cut extra-firm tofu in chunks (or nuggets or cutlets or whatever else trips your trigger) & brush with soy sauce, mirin or other liquid marinade/condiment. Bake at high temperature (375-450) 'til brown & crisp on the edges. I marinate mine in low-sodium soysauce for about an hour in the fridge, then brush them with it on the rack. Quite good.
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(no subject) [Jul. 4th, 2006|12:01 pm]
gastric_follies

distilledlimbo
Alright, so I removed all of my foodlogs. They were pitiful. No more of that. Onto enjoying healthy and conscientious foods rather than avoiding the stuff altogether! A slew of my recipes forthcoming.
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(no subject) [Mar. 13th, 2006|08:46 pm]
gastric_follies

cadavre__exquis
Ladies, I will tell you: I made this hummus on Saturday that used almond butter instead of tahini - and it was delish! Generally I don't like too much tahini, it's a bit too bitter for me (which is odd, I like bitter stuff)

Here's the recipe:

1/3 cup tahini or almond butter
2 cloves garlic
2 cups garbanzo beanzes
1/4 cup lemon juice

Blend that sucker real good, sprinkle with parsley, paprika then drench in some olive oil. Yuh-mey.
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WE HAVE A WRAP!!! [Mar. 1st, 2006|09:39 pm]
gastric_follies

cadavre__exquis
Insanely tasty wrap I made for din din tonight:

1 large whole wheat wrap (mine was from Tortilla Factory)
1 can of tuna from water, drained
1 1/2 tbs of light mayo
1/4 cup shredded carrots
1/4 cup red onions, chopped into strips

1 cup sweet baby greens
1 tablespoon Newman's Own light raspberry and walnut dressing

Mix greens and dressing, set aside. Mix tuna, mayo, carrots, onions, dump into wrap. Dump the dressed greens into wrap. Wrap. Eat. LOVE.
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Midweek update [Mar. 1st, 2006|08:48 am]
gastric_follies

cadavre__exquis
Monday:

Workout:
Shit, I forget.. uhm... I did go to the gym though

Food:
My folks had a big party this weekend so there were massive quantities of tasty leftovers - I ate a LOT of sweets! Like ice cream and rumcake. Mmm.

Tuesday:

Workout:
15 minutes on stationary bike, 22 minutes on ellyptical - about 300 calories burned

Food:
Breakfast: 1 bowl oatmeal, 1 grapefruit, tea
Lunch: 1 shrimp spring roll; 1 or so cup of chopped up chicken strips, tomato and green bellpepper.
Snack: 1 SlimFast bar, 220 cals, before workout.
Din-din: 1 100cal tomato-basil wrap with tuna, 1 table spoon lowfat mayo, lots of baby greens and green bellpepper. 1 40cal crispbread with sourcream and chicken

Badness: 3 rumballs, 1/2 small chocolate cupcake. Mmmm... not bad, considering it was Mardi Gras!

Wednesday:

Workout:
For the first time in months, I got to the gym in the morning! I did 17 mins on treadmill and 20 on ellyptical for about 300 cals burned. Plus situps and stretching. Not bad! Still trying to work up to about 45 mins of cardio.

Food:
Well, Fat Tuesday's past and my diet is about to turn into a nutritionist's wet dream.

Breakfast: 1 50cal whole wheat tortilla with one scrambled egg, sprinkled with cheese
Snack: 1/2 cup plain yogurt with 1/2 frozen berries and 2 dates
Lunch (okay, so I haven't eaten it yet): 1 cup or so of baby greens with 1 spoon light dressing; 1/2 cup curry rice with bit of bbq pork and lots of baby carrots.
Snack for Later: Grapefruit
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