• 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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    How to get to Amici's from the hotel

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    Carmelized onion, eggplant, tofu and pasta

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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.

Dinner: Spaghetti

I cleaned out my pantry a bit and found three jars of spaghetti sauce. There are also quite a few packages of noodles in there. Time for Spaghetti!

I tried Bertolli Organic sauce and added some chopped up Roma tomatoes that were passing away into tomato Heaven on the counter. Pretty good. Rounded out the meal with some noodles with “plus” on the box, cheese on top of bread, and some spinach on the side. Quick meal and tasty.

Now. What to do with the leftover sauce? And the other two jars?

Spaghetti