Posts tagged ‘honey’

January 7, 2012

3-Minute Banana Bread or Carrot Cake (Single-serving)

by horseradishsauce

First post-Iraq post!

Today is one of those days where I was planning to go to the gym earlier so I didn’t make lunch—but then I ate a bunch of gummy bears and shopped for furniture online and now it’s 1310 and I need to go buy a mattress. Well, now I want food before I go shopping. I am also procrastinating because I hate shopping for anything.

I went into my kitchen and spotted a brown, overripe banana. If I hadn’t eaten all my oatmeal, I would make oatmeal with a banana and walnuts. Instead, I decided to make a banana and walnut mash of goodness. But no, wait! How about banana bread?! Banana bread it is.

I know everyone’s been posting microwave single-serving desserts for a while now. I think it’s funny everyone “just” discovered that you can make baked things in the microwave. Perhaps they were never up late procrastinating  studying for finals.

This is a quick, sloppy banana bread recipe for the lazy or those in a hurry.

What you need:

  • 1 very ripe banana
  • a handful of walnuts (shelled of course. Unless you like to eat the shells.)
  • about 2 1/2 tblsp whole wheat flour
  • maybe 1/4 tsp baking soda or less.
  • about 1 1/2 tsp ground cinnamon
  • two dashes of nutmeg
  • two dashes of allspice
  • about 1/2 cup of water
  • a bowl
  • a fork
  • a microwave

Peel the banana. Put it in the bowl and mash it up. Crumble the walnuts and put them in. Add the dry ingredients. Pour in enough water to make it a little wetter than cookie dough and more viscous than normal banana bread batter.

Cook it in the microwave for 2 minutes. It will be sticky at that point, but I like my banana bread sticky, so I went no further.

Now it’s time to buy a mattress.

I've been eating oatmeal in this bowl for the past 5 days without washing it. Mmmm

It may not look particularly appetizing--but it's a single serving. Nobody's judging your skillz here.

P.S. I made carrot cake the next day.

5-Minute Carrot Cake Ingredients:

  • 2 carrots
  • 3 tblsp Whole wheat flour
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 tblsp molasses
  • 1 tblsp honey
  • about 1/2 cup water
  • a handful of walnuts, crumbled

Shred the carrots. Mix the dry ingredients. Mix in the water, molasses and honey. Mix in the carrots and walnuts. Cook for 3 minutes. Consume.

 

March 14, 2011

Honey-Ginger Eggplant 4 Ways

by cillefish

I made the 3rd version over the weekend for my lunch today. On top of wilted spinach with sauteed onions and toasted walnuts, it was pretty great but a little over-sweet, so I’ve adapted it below (original recipe, Option A, was from: Modern Spice by Monica Bhide). The 3rd option came out to a nice, juicy softness with a bit of firmness and just a hint of crispiness on the outside.

The Marinade:

Mix the following ingredients in a small jar and keep stored in the fridge until you need it:

  • 2 Tbsp fresh ginger root, peeled and grated to a pulp (on the small grater that looks like someone tried to punch their way out of it using a ballpoint pen)
  • 1/4 cup warmed liquid honey (microwave on 1/2 power for 15 seconds, no cap!)
  • 3 tsp red chili flakes, or 1 1/2 tsp good cayenne pepper
  • 1 Tbsp pomegranate molasses (find at Mediterranean and Middle-Eastern stores / cafes)
  • 1 Tbsp olive or peanut oil
  • 1/2 tsp grated lemon/lime zest
  • juice of 1/2 lemon (2 or 3 tsp)

The Other Ingredients:

  • 1 medium size eggplant* sliced in 3/4″ to 1″ discs
  • 1 package fresh spinach (normal salad-bag size)
  • 1/2 yellow onion, chopped to 1/2″ size bits
  • 2 smaller cloves garlic, or 1 big one, smashed & minced
  • 2 Tbsp small-chopped walnuts
  • 2 Tbsp butter
  • Warmed Jalapeno bread or spicy-garlic naan (or just 2 c cooked plain rice)

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February 9, 2011

Curried Carrot & Quinoa Soup

by cillefish

I (a) like curry, and (b) feel a little under the weather, and this turned out to be a pretty excellent feel-better soup. Basically, it’s chicken noodle soup for the vegetarian.

The heat and spice help you cough more and clean things out, and it feels good in your tummy, but the cayenne pepper & garlic here also have some mild benefits in terms of improving bloodflow, assisting digestion, minimizing inflammation, and heling to boost the immune system. Hey, every little bit helps.

The quinoa is optional; a good source of protein, it’s also the noodle equivalent in this recipe.

Curried Carrot & Quinoa Soup

Ingredients:

  • 1-2 cups dry quinoa (half normal, half red quinoa is ideal) – optional
  • 3 Tbsp peanut (or other vegetable) oil
  • 3/4 tsp ground coriander
  • 1/2 tsp yellow mustard seeds (I used yellow mustard)
  • 1/2-1 tsp curry powder (I used the Spice Hunter “hot curry blend;” Madras works as well, but if you use that or “whatever” curry powder, cut back a bit on the honey or increase the cayenne, as you like)
  • 1 1/2 inch cube (about 1 Tbsp) fresh ginger root, peeled and grated (or you can get 1/4 to 1/3 cup of the non-sugar-coated candied stuff and mince it fine)
  • 1 clove garlic (more if you’re really sick and/or like garlic), minced finely
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December 2, 2010

Top 10 Best Tofu Marinades

by cillefish

Marinaded, pan-seared tofu with kale and cheese-topped bread
Marinades easily, simply, & brilliantly get tofu to “pop” with flavor. If you get the marinade going ahead of time, they’re also fast.

Squeeze or drain the tofu very well beforehand, slice it (see below), put in a watertight lunch container with the marinade ingredients, and refrigerate for 1/2 hour or more (1 hour is better), shaking or turning upside-down every 15-30 min (you can even open the container up and rearrange things to help ensure maximum absorption).

To pan-sear: Cut tofu into 3/4-inch cubes and marinade. Once marinaded, arrange, sans oil, in your favorite super-nonstick, tofu-friendly pan and sear each side until firm and crunchy (should be the color of medium to well-done toast, but not burnt).

To bake: Preheat oven to 400° F. Cut tofu into 1/2 slices, then slice crosswise into strips 1/4 to 3/8 inches wide and 2 to 3 inches long. Prick on both sides with a fork, marinade, then place in a nonstick or lightly-oiled baking sheet, reserving any unabsorbed marinade if serving tofu on its own. Cover sheet with parchment paper or foil and bake 30-45+ minutes (depending on how dry you want it), turning ever 15 min or so. If serving tofu on its own, after baking, add back the reserved liquid and test seasoning to add more sauce or herbs as necessary.

The Recipes:

Bonus Tips:

  • Timing: I like to put together the marinade before going out on a run or hike; after I’ve cleaned up, the tofu is ready to cook for an easy dinner, along with rice (or pasta) and a salad.
  • Tofu: I like Trader Joe’s firm tofu because it’s in 2 containers for easy halving and is more amicable to getting the juice REALLY pressed out of it. For Azumaya tofu I cut out the top label along the inner edge of the tofu container, then use the plastic to press the tofu down while I squeeze from the sides. Instead of squeezing, the tofu-wary &/or faint of heart can just slice the tofu and put it between two plates, bottom plate tilted to drain, with some books on top (takes longer, though).
  • Meat Eaters: Most of these are equally superb with tofu or chicken, but if you’re going with real meat, cut the soy sauce down by half, add another tablespoon of oil, and marinade overnight or up to 3 days, depending on how juicy and tender you want the results to be. For longer-marinaded items slated for the barbecue, be careful not to cook at too high a heat, or the juicy middles will stay undercooked while the outsides burn. Easy solution: halve breasts lengthwise-flatwise before marinading. Obviously, always discard marinade used for meat; never use it for anything afterward. If you need additional marinade, make a separate batch that won’t touch the raw stuff.

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