recipe time!
Like most people, I'm not too fond of the kitchen. I don't think I'm a horrible cook, but I just don't care to change it up, really. Tonight I made one of my staple dinners and I thought I'd share - because, mmhm. Also, I'm hoping for some of you to post some of your "staple meals" or favourite dishes or just things you just make often because you always have ingredients for. Tell me, tell me, tell me!
Ginger Tofu Stir-Fry
- 2 tbsp extra virgin coconut oil
- extra firm tofu (I like 1x1 squares, your call - also, fry these first and solo)
- fresh ginger (cut into skinny strips)
- lots of mushrooms (variety of wild)
- spanish onion (big chunks)
- 1 tbsp soya sauce
Add as much vegetables as you wish and fry it all up. You'll know it's ready when the ginger is not longer potato textured and the mushrooms are perfect! :D
Tomato-Lentil Soup
2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
2 tbsp olive oil
1 clove garlic, crushed
1 1/4 cups dried lentils
8 cups water
1 can tomato paste (6 ounces)
1/4 tsp crushed dill weed
Saute carrots, onion, and celery in oil in a large saucepan until tender.
Add garlic, lentils, water. Simmer 2 hours, or until lentils are tender.
Add tomato paste and dill weed; stir. This is my favourite soup, ever!
Trail-Mix Cookies
2 cups flour (whole wheat or unbleached all purpose!)
2 cups steel cut oats! (or regular oats, I just prefer the texture)
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 cup unsalted butter, room temperature
3/4 cup cane sugar
3/4 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cups dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped toasted walnuts
1/2 cup pumpkin seeds
(Alternately, you can use two cups of your favorite trail mix. I used SunRidge Farms organic deluxe trail mix)
Whisk first six ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in trail mix. Cover dough and chill 1 hour. (Can be made one day ahead. Keep chilled. Let soften slightly before continuing.)
Arrange two racks in center of oven; preheat to 350 degrees. Butter two baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.
I love love love these three recipes! I'm a bit of an odd eater though, I hope someone will appreciate these things. :P
Ginger Tofu Stir-Fry
- 2 tbsp extra virgin coconut oil
- extra firm tofu (I like 1x1 squares, your call - also, fry these first and solo)
- fresh ginger (cut into skinny strips)
- lots of mushrooms (variety of wild)
- spanish onion (big chunks)
- 1 tbsp soya sauce
Add as much vegetables as you wish and fry it all up. You'll know it's ready when the ginger is not longer potato textured and the mushrooms are perfect! :D
Tomato-Lentil Soup
2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
2 tbsp olive oil
1 clove garlic, crushed
1 1/4 cups dried lentils
8 cups water
1 can tomato paste (6 ounces)
1/4 tsp crushed dill weed
Saute carrots, onion, and celery in oil in a large saucepan until tender.
Add garlic, lentils, water. Simmer 2 hours, or until lentils are tender.
Add tomato paste and dill weed; stir. This is my favourite soup, ever!
Trail-Mix Cookies
2 cups flour (whole wheat or unbleached all purpose!)
2 cups steel cut oats! (or regular oats, I just prefer the texture)
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 cup unsalted butter, room temperature
3/4 cup cane sugar
3/4 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cups dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped toasted walnuts
1/2 cup pumpkin seeds
(Alternately, you can use two cups of your favorite trail mix. I used SunRidge Farms organic deluxe trail mix)
Whisk first six ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in trail mix. Cover dough and chill 1 hour. (Can be made one day ahead. Keep chilled. Let soften slightly before continuing.)
Arrange two racks in center of oven; preheat to 350 degrees. Butter two baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.
I love love love these three recipes! I'm a bit of an odd eater though, I hope someone will appreciate these things. :P