• Personally speaking….

    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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Spinach and Pine Nuts

And then, there were leftovers! I had pine nuts on my counter that were an impulse buy. Spinach in the bag was leftover from the lasagna spirals, plus I kept a couple spirals in the fridge for lunch today. I figured I’d have a chance to get some natural daylight as a light source.

Lasagna Spiral Rolls and Spinach

I found a recipe for spinach with pine nuts (see recipezaar recipe here) and served it with the nuked lasagna spirals.

Badaboom. Big badaboom. Microwave + spiral == a mess. I don’t like microwaving in plastic so put it on a plate. I forgot to put a shield over it. Oops. But it cleaned up easily.

Lasagna Spiral Rolls and Spinach

Experimentation with OAMC: Burrito

Sweet Potato Burrito

I stuck to my Meal Plan. A few weeks ago, I made Sweet Potato Burritos but there were so many! So I wrapped each burrito in plastic wrap, then put them in a freezer bag. I wasn’t sure what I should do with them after that so went searching.

I ended up cooking two in the microwave for 5 minutes, then crisping up the tortilla in a 350 degree oven for 10 minutes. (I probably could have been fine with just the nuked version so I’m thinking lunch…) I topped the burrito with Pace Picante sauce since the first time eating it was bland.

There was some cilantro in the fridge from I don’t know what, so I took a few leaves from that and added it to already hot corn. Very num! (Needed no salt or butter.)

Quick Tofu Fried Rice

Tofu fried rice

I saw Tofu vegetable fried rice today through foodgawker and it inspired dinner!

Quick Tofu Fried Rice

1 block firm tofu, drained, pressed, cubed
1/2 onion, chopped
2 cups (ish?) leftover brown rice
1 cup (ish?) frozen mixed vegetables, thawed
1/3 cup (ish?) low-sodium soy sauce
freshly ground pepper
1 teaspoon (ish?) vegetable oil

I drained the tofu, wrapped it in one paper towel, then wrapped that with a kitchen towel. I then put a heavy cast iron pan on it and let that sit while I chopped up the onion and thawed the vegetables.

I sliced the tofu lengthwise then cubed it so that they were small-ish cubes.

Heat some vegetable oil in a skillet over medium. When it’s hot, add the tofu cubes. I flipped them around to get as much of the sides browned as possible. Cook for about 5 minutes. Remove and save.

Add some vegetable oil to the skillet. Once it’s hot, add the onion and vegetables. Stir-fry for about 5 minutes. Add rice. I cooked for about 5 minutes. If the rice is too cold, I would heat it up so that the vegetables don’t get overcooked.

Add soy sauce, pepper, then the tofu. I add enough pepper so that I see it. That’s how I know it’s the flavor I like. That’s up to preference, much like the soy sauce. Heat for about 2 minutes.

Tofu fried rice vegetables Tofu fried rice tofu

In the past, I’ve added egg to fried rice. To do that, I push the rice to the side and add a little wetness like butter to a corner of the pan. The egg fries up quickly, then gets folded into the rice. Also, I’ve done cornstarch on the tofu before but wanted to try without this time. I didn’t miss it.

In-famous Taco Salad

What does that mean? “In-famous”?

In-famous is when you’re more than famous.

Three Amigos

When I first made this Taco Salad years ago, I was chatting with a friend online. I mentioned what I was making and he asked if I use French or Catalina dressing. What! French dressing? Catalina? Seriously?

No. No salad dressing or at least none found in the salad dressing section of the supermarket. The dressing I use is “Pace Picante Sauce.”

Taco Salad

Dinner: May 18, 2008

  • I usually make this salad when I have leftover taco meat. The ratio is mostly (90%?) romaine lettuce — romaine is much better than iceberg — and then a little microwave-nuked taco seasoned meat piled in the middle. I sprinkle a little shredded cheese on that, and then sprinkle some onions and diced tomato (if I feel like it). On top of that, I pour some Picante sauce. Nom! The best part is gathering up each part on the fork to make the perfect bite. Since I make this with extremely lean meat, and not much of it, and the rest are “freebies” except for a little cheese, this is pretty healthy. It’s also wicked fast if you have the leftover bits.