Delish Your Dish

“Are We Still Having Dinner with the Rice Chex?”-Basmati Rice with Toasted Almonds and Fresh Apple Juice Reduction Sauce and Spicy Tempeh Sticks

Name that movie quote!  You all know that I love to throw a little pop culture/movie quote/song lyric when it comes to naming my dishes.

On Friday night, my sister and I ate at a favorite Indian restaurant near us called Electric Karma.  After having stuffed our faces, we had a ton of left over Basmati rice.  So in an effort to use up our leftovers, I came up with this great recipe!

What You Need:

1/2 Block of Tempeh (sliced into 1/4” thick strips)

2 Cups Cooked Basmati Rice

1/2 Cup Apple Juice (or you can use orange)

1/2 Cup Vegetable Stock

Cumin, Caraway Seeds, Cayenne Pepper, Salt/Pepper (to taste)

1/4 Cup Sliced Almonds (toasted)

Raisins (optional)

1 Cup Broccoli Florets (Steamed)

1. Grease a small saute pan and set on medium heat.  Lay the tempeh on the pan and lightly spray with PAM.  Sprinkle cumin and cayenne pepper onto the tempeh.  Allow the tempeh to brown on one side, then flip it over and season the other side.  Set aside.

2. Then, heat a small sauce pan on low-medium.  Add in the veggie stock and juice.  Allow the liquid to simmer until it reduces into a thick sauces.  Then, pour the cooked basmati rice into the sauce and mix.  Add in the steamed broccoli.  Season the rice with cumin, salt/pepper, cayenne and ccrushed caraway seeds.

3. Right before you’re about to serve, fold in the toasted almonds (and raisins if you’re adding them).  Then add the tempeh to the plate.

*Can you name today’s movie quote?

“And the Golden Popcorn Goes To…”- Vegan Caramel Popcorn with Dark Chocolate Drizzle and Almonds

All week I was trying to come up with a dish to make for the Oscar viewing party I was going to.  I finally decided on making some delish caramel corn with chocolate drizzle.  While I was scouring the internet for an easy way to make this favorite snack, I stumbled upon my friend’s blog, Papery and Cakery.  Ali is a gifted Pastry Chef and shares her great recipes and cooking tips on her blog.  So this week I have to thank her for giving me this great recipe (although I did end up making it vegan instead).

What You Need:

1 Cup Sugar

1/2 Cup Corn Syrup

1/4 Cup Water

7 Cups Air Popped Popcorn (I bought pre-made plain popcorn from Whole Foods)

1/2 Tsp. Baking Soda

1 Tbsp. Butter (or Earth Balance for the Vegan Version)

Melted Dark Chocolate (for the drizzle)

Nuts, Pretzels, or any other add-ins (optional)

1. In a large pot add the sugar, corn syrup and water.  Cook until it starts to turn a golden color (do not stir)

2. Add in the baking soda and butter and the popcorn.  Mix quickly and carefully.  Pour in your nuts or any other add-ins.  Then spread the popcorn onto a parchment/silpat lined baking sheet.  Allow the popcorn to cool then drizzle with dark chocolate.

“Ann Curry Meets Fergie”- Curry Rubbed Tofu with Harvest Grains, Asparagus and Black-Eyed Peas

While rummaging through the spices in my house, I stumbled upon a curry rub that striked my fancy.  I took just one little sniff from the bottle and I couldn’t resist making a dish with this long, lost spice.

What You Need:

1/2 Block Tofu (drained and patted dry)

Curry Rub (I used Cousin Nate’s)

Trader Joe’s Harvest Grains Blend (it’s a blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa- if you don’t have this blend just use any of the above grains)

1 Bunch of Steamed Asparagus (chopped)

1/2 Onion (chopped)

1/2 Can Black-Eyed Peas

Coriander/Cayenne Pepper/Salt/Pepper (to taste)

1/2 Tbsp. Crushed Garlic

Mushroom Soup Consomme (optional)

Heat oven to 400 degrees.

1. Slice the tofu into 1/4” squares.  Rub the tofu with the curry rub on one or both sides then place on greased cookie sheet (for a spicier tofu, put the rub on both sides).  Place tray in oven for about 30 minutes or until the tofu has dried and crisped a bit.

2. Meanwhile, cook the grains according to the package.  If you want, add a spoonful of mushroom/onion/vegetable consomme to add flavor to the grains.

3. While the grains and tofu are cooking, grease a saute pan and toss in the onions.  Cook the onions on low/medium heat until they are softened then add the garlic.  Keep stirring so the garlic doesn’t burn.  Add in the asparagus and black-eyed peas.  Turn off heat.

4. Once the grains are cooked, add them to the saute pan.  Combine all the ingredients and season with coriander, cayenne pepper, salt/pepper.  Serve the tofu alongside the grains.

“Buffalo Soldier”- Vegetarian Buffalo “Chicken” Pizza

I spent the majority of my Sunday shopping for food.  First stop was the Larchmont Farmer’s Market.  That place puts the biggest smile on my face.  I roamed the market, tasted fresh fruit, veggies, and smelled the fragrant herbs.  I picked up a beautiful bouquet of flowers for the house, fresh asparagus and scallions.  Then it was time to head to my next favorite place.  That special place is none other than…Trader Joe’s.

Considering it was a long day of running around LA, I decided on a lazy Sunday dinner recipe.  What can be easier than pizza?

What You Need:

Pizza Dough (I Used Trader Joe’s Whole Wheat Pizza Dough)

Buffalo Wing Sauce

1/2 Red Onion (diced)

Vegetarian Chik’n Strips (I used Trader Joe’s- if your strips are frozen, make sure to defrost them)

1 Tbsp. Scallions

Shredded Mozzarella Cheese

4 Large White Mushrooms (sliced thin)

Set Oven to 450 degrees

1. Dust your counter with flour.  Allow dough to sit on the surface for about 20 minutes.  Then, using a rolling pin (or I used a wine bottle), roll out your pizza dough to a desired shape.  Place the flattened dough onto a greased cookie sheet, or onto a pizza stone.  Using a fork, poke holes in the dough so it doesn’t bubble up.  Place tray in oven for about 10 minutes.

2. Carefully remove dough from the oven and flip the dough over.  Using a brush, coat the dough with the buffalo wing sauce.  Next, lay the chik’n strips onto the pizza and lightly coat them with the buffalo sauce as well.  Next, sprinkle the shredded mozzarella onto the dough.

3. Then, top the pizza with the sliced mushrooms and diced red onions.  Place the pizza back in the oven for about 10 minutes.  Before serving, sprinkle the scallions onto the pizza.  Slice and enjoy!

Here are some photos from the Larchmont Farmer’s Market:

*I made half of the pizza with vegan cheese and half with the shredded mozzarella.

**Sprinkle some corn meal onto the stone or cookie sheet.  The corn meal gives the crust a great texture.

“What’s Cookin’, Good Lookin’?”- Silverlake Food Truck Block Party

I’m starting a new addition to the usual Delish Your Dish topics.  Now that I live in the land of great food, restaurants and foodie events, I thought I’d keep those of you who are in the area up to date on some fun food related activities in the LA area.

This weekend I’ll be hitting up the Silverlake Food Truck Block Party and Flea Market.  Favorite Food Trucks such as the Buttermilk Truck and Phamish, along with many others will be there to fill your tummy with all sorts of goodies.

So come out and meet up with me, so we can dive face first into some delish food truck yummy goodness.

What else is cookin’ this weekend?

“Tired of Being Somebody’s Chick”- Vegan Chicken Scallopini with Roasted Tomatoes, Lentils and Mushrooms

So far I’m really liking LA.  Aside from the beautiful weather, celeb sightings and everything else LA has to offer, I have to say I’m more excited that I have a Trader Joe’s near me.  It’s honestly my favorite place.

My sister, who is also my roommate, is a Vegan and has been begging me to cook Vegan meals for her.  While I’m more apt to cook with dairy and eggs, I don’t mind throwing in a Vegan meal here and there.

What You Need:

Gardein Chick’n Scallopini

6-7 Large White Mushroom Caps (sliced)

1/2 Large Yellow Onion (chopped)

Lemon Juice (to taste)

Cayenne Pepper (to taste)

2 Cups Steamed Lentils (Trader Joe’s)

2 Roma Tomatoes (sliced thin)

Basil

1 tbsp. Crushed Garlic

1 tbsp. Minced Garlic

Olive Oil

Balsamic Reduction

Salt/Pepper (to taste)

For the tomatoes:

1. Heat oven to 400 degrees on convection, or if you don’t have a convection oven set it to 450 degrees.  Then, grease a small tin or casserole dish.  Place the tomatoes into dish.  Lightly spread the crushed garlic onto the tomato slices.

2. Then, top the tomatoes with a light drizzle of olive oil, balsamic vinegar and season with salt and pepper.  Then place the tray in the oven for about 10-15 minutes.  Then remove from oven and sprinkle with fresh basil.  Set aside.

For the Chick’n:

1. Defrost the Chick’n in the microwave.  Then heat a small greased skillet on medium heat.  Throw the pattie into the skillet and brown on both sides.  Then set aside.

For the Lentils:

1. Heat a medium sized greased skillet on low-medium heat.  Toss in the onions and garlic into the pre-heated pan.  Saute until the onions have cooked down.  Then add the mushrooms.  Allow the mushrooms to cook down then add the lentils.

2. Next, squeeze lemon juice onto the lentils and lightly toss.  Season with the cayenne pepper and salt.

3. Then, place the lentils into a greased casserole dish.  Place the scallopini’s on top of the lentils.  Next, place the tomatoes on top of the scallopini’s and place the tray into the oven for about 5-10 minutes.  Then right before you serve your dish, drizzle balsamic reduction on top of the casserole dish.

Delish Detector!- Peeled Snacks FREE GIVEAWAY AT STARBUCKS on FRIDAY!!

A few months ago I discovered Peeled Snacks and turned a few of you onto these delish and healthy treats.  These have come in quite handy when looking for a healthy alternative to your usual snack.  For example, I was at the airport the other day and started to get a little hungry.  Instead of indulging in a giant cinnamon bun or gulping down a 500 calorie smoothie, I picked up a bag of Peeled Snacks to munch on.

Come by Starbucks on Friday Feb. 26th to try Peeled Snacks for FREE!!

“Back in the Chai Life Again”- Chai Soy Latte Oatmeal with Raisins, Walnuts and Almonds

So I’m officially in Los Angeles and quasi-moved into my new place.  While it may be a temporary place to stay, I’ve done my share of making it feel like home.  I spent more time shopping for food and cooking utensils than I did shopping for things for my bedroom.

Since I’m a Florida girl, this chilly LA weather has got me walking around my house in slippers and a robe.  To help warm me up in the morning, I’ve taken my usual oatmeal and kicked it up a notch.

What You Need:

1/2 Cup Old-Fashioned Rolled Oats (I use Bob’s Red Mill Thick Cut Oats)

1 Cup Soy Milk (Vanilla or Originial)

1/2 Cup Water

Chai Tea (I use Celestial Seasonings Sweet Coconut Thai)

1/2-1 tbps Cinnamon

Almond/Peanut Butter (Optional)

Almonds

Walnuts

1/4 Cup Raisins

1. In a microwave safe measuring cup, combine water and soy milk and heat for about 3 minutes.  Remove from microwave and place the tea packet into the measuring cup.  Allow the tea to steep for about 2-3 minutes then remove tea packet.

2. Then, add the rolled oats and tea mixture to a small pot. Add the cinnamon and raisins, then stir.  Set the pot on low heat and bring to a boil.  Stir the oatmeal every few minutes.  After about 10 minutes, or until the oatmeal is to your liking, remove from heat.  Add your nuts or nut butters to the bowl, then top with a splash of soy milk.