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Nov. 30th, 2006 09:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikI am inexplicably completely exhausted. Well, I also have just the barest beginnings of a sore throat... so I blew off a few things I meant to get done tonight to make a good dinner and get to bed early. (Early = as soon as this is posted.)
Mushroom Tufo
Take a handful of dried shiitake slices (an abomination in the eyes of the lord, but tastey and convenient) and soak then in warm water
Chop up a small onion
Sautee onion in a little olive oil* in a medium sized sauce pan
While this is going, chop up a double handful of crimini mushrooms** add them to pan
Add rehydrated shiitake
Continue sauteeing, adding a bit of water from soaking the shiitake as liquid is needed
Chop up a hot pepper (if you like hot peppers) and throw it in
Add the rest of the shiitake water, and tamari to taste
Cut a block of tofu into bite sized pieces, and add that
If there isn't enough liquid to mostly cover the tofu, add a bit more, and then check the flavor of the liquid, adding tamari or other flavoring agent as needed. (For some reason I was craving fermented yellow beans, but I was out.)
Cover and simmer.
I served it over brown rice. Mung bean noodles (glass noodles, saifen, whatever) would also be good.
* because this is the oil I use for pretty much everything. use whatever you prefer. I tend not to use a lot of oil, and to add extra liquid frequently if things begin to stick.
** or whatever
Collards Take that low hematocrit!
With thanks to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
blackbraid
PCC apparently sells collards in single serving size amounts. Or at least, I think so. I mean, when they're done cooking, it will fill one reasonably sized bowl.
Take one bunch of collards, remove the stems (this means cutting the thick parts out of the leaves as well -- but don't be finicky)
Cut into bite sized chunks
Thow into cast iron wok (or large skillet...) with a little olive oil
Begin to stir fry over medium high heat
Throw in a bit of chopped garlic and a chopped hot pepper (if you like hot peppers)
Keep cooking, stirring occaisionally, for about half an hour (collards need to be cooked night unto death, longer is fine)
From time to time, toss in a bit of red wine (or a nice vinegar, or lemon juice -- you need liquid, and something acidic to cut the bitterness)
When the rest of your food is done, salt, and serve.
By the way -- while a majority of people seemed to prefer having my post food stuff in my journal, several others were interested in posting in a food community. Are there people who would really prefer such a community not to start? And if so, could you tell me why? Otherwise, I'm leaning towards the community. Though I'm also lazy. Or busy. Something like that.
Mushroom Tufo
Take a handful of dried shiitake slices (an abomination in the eyes of the lord, but tastey and convenient) and soak then in warm water
Chop up a small onion
Sautee onion in a little olive oil* in a medium sized sauce pan
While this is going, chop up a double handful of crimini mushrooms** add them to pan
Add rehydrated shiitake
Continue sauteeing, adding a bit of water from soaking the shiitake as liquid is needed
Chop up a hot pepper (if you like hot peppers) and throw it in
Add the rest of the shiitake water, and tamari to taste
Cut a block of tofu into bite sized pieces, and add that
If there isn't enough liquid to mostly cover the tofu, add a bit more, and then check the flavor of the liquid, adding tamari or other flavoring agent as needed. (For some reason I was craving fermented yellow beans, but I was out.)
Cover and simmer.
I served it over brown rice. Mung bean noodles (glass noodles, saifen, whatever) would also be good.
* because this is the oil I use for pretty much everything. use whatever you prefer. I tend not to use a lot of oil, and to add extra liquid frequently if things begin to stick.
** or whatever
Collards Take that low hematocrit!
With thanks to
blackbraidPCC apparently sells collards in single serving size amounts. Or at least, I think so. I mean, when they're done cooking, it will fill one reasonably sized bowl.
Take one bunch of collards, remove the stems (this means cutting the thick parts out of the leaves as well -- but don't be finicky)
Cut into bite sized chunks
Thow into cast iron wok (or large skillet...) with a little olive oil
Begin to stir fry over medium high heat
Throw in a bit of chopped garlic and a chopped hot pepper (if you like hot peppers)
Keep cooking, stirring occaisionally, for about half an hour (collards need to be cooked night unto death, longer is fine)
From time to time, toss in a bit of red wine (or a nice vinegar, or lemon juice -- you need liquid, and something acidic to cut the bitterness)
When the rest of your food is done, salt, and serve.
By the way -- while a majority of people seemed to prefer having my post food stuff in my journal, several others were interested in posting in a food community. Are there people who would really prefer such a community not to start? And if so, could you tell me why? Otherwise, I'm leaning towards the community. Though I'm also lazy. Or busy. Something like that.
