8 posts tagged “easy”

OK. I know you all don't read my blog to marvel at a picture of my husband's dirty feet . . . or a dirty floor. BUT that dirty floor just happens to belong to our beloved kitchen. Shortly after this photo was taken, we tidied up a bit . . . vacuumed, mopped, etc. . . . and for the first time ever enjoyed cooking in our carpet-less kitchen.

That's right! Our kitchen was carpeted by the previous owner. When we bought the house last June, we had grand plans to gut the little room (which is only about a 10' x 11') -- foremost on the to-do list was hard-surface flooring. Here's a glamor shot of the old, low-pile carpet that was impossible to clean, ??? years old, and probably full of funk, gunk, and countless allergens.


Sexy. Now, here's a shot of what was beneath all this . . . (the carpet was glued to ancient vinyl flooring, which we lifted up to expose a smoother, less-sticky underlay).

Initially, we wanted to replace this mess with hardwood or tile. We also wanted to buy new cabinets. New countertops. Oh yeah, and a sink, etc. We wanted a lot of things, really. I have a food blog, for goodness sake! Kitchens are important! So, we planned to start this work this summer . . . paying for it all with my teacher-husband-camp director extraordinaire's summer money. Enter swine flu -- which canceled his camp geared toward Tiwanese exchance stduents -- and we're not doing so well, at least not renovate-your-entire-kitchen well, financially right now.

Plan B: We prioritized. The carpet just HAD to go -- and ASAP. But we didn't want to spend lots of money installing a temporary hardwood or expensive tile floor (because we do need new cabinets when we can afford them). We've used some of those vinyl flooring tiles in our tiny bathroom, so my first idea was to find two colors of that (thinking like a beige and lighted beige . . . or just two variations, slightly, slightly different colors) and create a subdued checkerboard style -- with class.

When we got to Home Depot, we discovered a product that still blows my mind: Trafficmaster Allure Resilient Flooring. It's vinyl plank flooring that looks like wood (or tile). Now, I'm as skeptical and picky as all get out, but honestly . . . there are several "wood-types" in their collection that can trick even a discerning eye like mine. Not all are created equally, so if you go and check it out, keep this in mind (yes, some look very tacky, I'm sorry to say). We decided to go with the Hickory color, because it was relatively close to the other real wood floors in our house. Planks come in boxes that cover 24 square feet, and each square foot is only $1.99! We snatched six (heavy!) boxes, changed into our working clothes, and spent the next six hours on the floor.



Result: It was the perfect solution for our temporary flooring needs (I see us keeping this down for maybe 2-3 years), it looks GREAT (see photos below), it's extremely water (dropped eggs, milk, random sauces, etc.) resistant, and it was easy to install! The tricky part was finding a good staggering effect, but thanks to some crafty internet searching -- we went with 1st plank was full length, 2nd was 2/3 length, third was 1/2 length, fourth was 1/3 length, then back to the full length, and so on.

Now all we have left to do is install quarter round, buy some new window treatments, and a few other small things to spiff up the place. And we're off to do all of that now.

Here's one last before photo:

And some pretty afters!

<3

I don't know about you all, but here in NY state, we're anticipating some nasty weather over the next couple days. And what's better to cook when it's cold & gross outside than a thick, hearty soup? Well, that's essentially the definition of chowder.

Chowder (or Chowdah)
n.

1. A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.
2. A soup similar to this seafood dish: corn chowder. (That's the one for us!)
   

This particular recipe comes from a cookbook my uncle gave me several years ago for Christmas. The book is nothing special, really -- it's just one of those bargain hardcovers with lots of photos inside. I've certainly become a fan of that style as my dollar has seemed to stretch far less lately.

Thank goodness today is payday!



Back to cheap cookbooks: This weekend I picked up a new baking book at TJ Max . . . for only 6 dollars! My favorite recipe inside so far is for chocolate-lava muffins, which I plan to make this weekend FINALLY. Perhaps with a light chai glaze. I haven't decided yet.

PS: Thanks to everyone who emailed me about how much they like the new design!


VEGAN VEGETABLE-CORN CHOWDER
(makes approximately 5 1-1/2 cup servings)

What you'll need . . .

• 1 tablespoon (or so) olive oil
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 2 cups vegetable stock
• 1/2 teaspoon salt
• 2 cups cubed, peeled potatoes
• 1 cup carrot slices
• 1 can (15 ounces) creamed corn (or just corn mixed with 1/2 cup soy milk & 1 tablespoon melted Earth Balance)
• 1 can (15 ounces) cannellini beans, drained and rinsed (your favorite bean will also work)
  
• 1/4 teaspoon ground black pepper
• 1 tablespoon poppy seeds
• 2 cups soy milk
• 2 tablespoons cornstarch

Today's recipe comes from Alton Brown, one of my all-time favorite chefs. Before last night, I'd never made soft pretzels from scratch. But that didn't mean everything that went into the process was unfamiliar. In fact, I badly burned my left thumb last night -- and the last time I burned a digit was about a year ago . . . while making soft pretzels.

Ouch!

So, exercise caution as you prepare this recipe. And if you're as clumsy as I am, you may want to keep some cold water and a few band-aids nearby.




RYE-PARMESAN SOFT PRETZELS
(Not a fan of rye or parmesan? Get Mr. Brown's original soft pretzel recipe here.)

What you'll need . . .

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 2-1/2 cups wheat pastry flour
• 2 cups rye flour
• 2 tablespoons grated parmesan cheese
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• More kosher salt (or pretzel salt, if you're fancy)

Method . . .

(To make the dough)

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour, butter, and parmesan cheese. Using the dough hook attachment, mix on low speed until well combined.
3. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
4. Remove the dough from the bowl and place in a large, lightly-oiled bowl. Cover the large bowl with plastic wrap and sit in a warm place for approximately 50 to 55 minutes (or until the dough has doubled in size).

   Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

(Baking instructions)

Then bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Two posts today . . . so this one's gotta be fast. Hope you like this sweet & spicy chutney! It goes great on anything from baked brie to bread. And also just off the spoon.

Did I also mention it's super easy to make? Just chop, simmer, and store.



APPLE CHUTNEY

What You'll Need . . .

• 1-1/2 lb. apples (I used McIntosh), chopped
• 1/2 large red onion, also chopped
• 1 medium clove garlic, minced
• 1/4 cup lemon juice
• 1/4 cup water (but I had some sparkling grape juice, so I used that)
• 1 tablespoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon salt
• 1 cup honey (or your favorite vegan sweetener)
• 1/2 cup balsamic vinegar
• 1/2 cup water
• 1/8 teaspoon cayenne pepper

Method . . .

1. After you have chopped the apple & onion, minced the garlic, and assembled the other ingredients, simply put everything into a large stock pot.
2. Bring to a boil . . . and then lower heat to a simmer.
3. Simmer for one hour. Let cool.
   
4. And store in a glass jar.

 

Sorry for my long break!

Thanksgiving was a bit hectic this year -- my parents are in the middle of a big move. But we still managed to have some fun and eat some great food. As surprising as it may seem (I have a food blog, after all), my family's holiday traditions most always involve going out to eat. This year, we went to a new restaurant (Lambs Creek in Mansfield, PA) . . . which was very, very good . . . but my husband and I were left hungry. So yesterday, we had our own dinner -- complete with garlic mashed potatoes, cranberry-mushroom-hazelnut stuffing, lemon-poppy asparagus, chocolate spice biscuits, etc., etc.

More about THAT some other time.

Anyway, I made this "coconut stew" the day before we left for the mountains of PA, and I have yet to come up with a more descriptive name for it. Maybe you can help!




COCONUT-CRANBERRY STEW
(ridiculously easy. ridiculously amazing.)

What you'll need . . .

• 1 can (28 ounces) crushed tomatoes
• 2 cups soy milk
• 1/2 teaspoon ginger
• 1 tablespoon balsamic vinegar
• 1/2 cup chopped red onion
• 3/4 cup unsweetened coconut flakes
• 3/4 cup Sam Adams Cranberry Lambic (this part is pretty important -- but read later for substitution)
• 1 can (16 ounces) unsalted corn
• 1 can (16 ounces) pinto beans
• 2 tablespoons honey (or sugar to taste -- it's really up to you)
  

Method . . .

1. In a large stock pot, combine the crushed tomatoes, soy milk, ginger, and balsamic vinegar. Cook on medium-high heat for five minutes.
2. Add in the coconut flakes, Sam Adams, corn, pinto beans, and red onion. Cover and cook on medium-high heat for another 5 or so minutes, then drop heat to medium-low and cover. NOTE: If you do not want to use Sam Adams Cranberry Lambic, but are still into beer -- I you can substitute 1/2 cup lager (like Yuengling) and 1/4 cup PURE cranberry juice (not juice cocktail). Not into beer? I imagine if you just add 1/2 cup vegetable stock and 1/4 cup pure cranberry juice. Also, let me know if you find a good substitute :)
3. Alright, after a while (15 minutes . . . because really, I just cooked this stew in the pot on low-ish heat for an hour and a half), add in the honey. It all depends on how much you'd like, but I used 2 tablespoons. You may also substitue another sweetned to make this recipe totally vegan.
4. Just keep the pot (covered) on the stove on low-ish heat until you feel it's done. Like I said, I waited about an hour and a half -- I felt it really let the beans soak in the flavor. Then serve with freshly ground pepper to taste.

Here are some photos from Thanksgiving in PA:




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It's been a while since my last post. I apologize! I took a short break from baking . . . and now I'm back. ANYWAY. This past weekend my husband and I visited friends who live in Boston -- and the first night we were there, we bought this gigantic chunk of the most delicious bittersweet chocolate at Whole Foods.

We planned to make chocolate lava muffins, but just didn't get the chance with everything else we were doing. So Sunday, we ceremoniously divided the chocolate and vowed to make something amazing with it.

Here's mine. I'm also anxiously awaiting Laura's creation (over at Earth Muffin Bakes).

Oh . . . I have included in this post the original directions I found for the croissant part. I cut ALL but the last pause time in HALF (so, if you follow just one, follow the hour-long rise time). I can never wait that long -- especially on a weeknight. And I am not convinced all that wait time is necessary.



PAIN AU CHOCOLAT
(whole wheat & vegan style!)

What you'll need . . .

• 1-1/4 cups plain soy milk (warm)
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1-1/4 teaspoon kosher salt
• 1-1/2 cups wheat pastry flour, plus more as needed
• 1 cup graham flour
•  3/4 cup Earth Balance or butter (cold)
• 10 ounces bittersweet (I THINK ours was vegan) chocolate (chips, shavings, just something that will melt)
  

Method . . .

1. In a large mixing bowl, whisk together the milk, sugar, and yeast (until yeast has dissolved). Let sit for four minutes.
2. Mix together both flours and salt. Add this dry mixture to the wet and stir until a sticky dough forms.
3. Turn dough onto a liberally floured work surface and knead – adding flour as necessary – until a smooth dough forms.
4. Roll dough out using a floured rolling pin. Create a rectangle that is approx. 9 by 14 inches.
5. Place Earth Balance or butter between two sheets of wax paper and roll out into a rectangle that is approx. 6 by 8 inches.
6. Peel off the wax paper and place the Earth Balance or butter on the bottom half of the dough.
7. Then, fold the bottom, sides, and top half over the butter, encasing it completely.
8. Sprinkle dough with flour and cover with plastic wrap. Then refrigerate for 45 minutes (I cut this in half).
9. First turn: Now place the dough on a liberally floured work surface and roll out to another 9 by 14 inch rectangle using a floured rolling pin. Fold just the bottom and top halves toward the center, sprinkle with flour, and refrigerate for another 45 minutes
10. Second: Repeat step nine again.
11. Third: Repeat step nine once more.
12. Now's the fun part: Roll out dough (on yet another well floured work surface) into a 10 by 20 inch rectangle. Cut into squares that are approximately 3 to 4 inches. Or however large or small you wish to make them.
13. Take each square and place equal parts of chocolate in each (I think it's about one tablespoon). Then, pour a small dish of warm water and lightly wet all edges of the square. Roll into a tube shape – with chocolate in the middle – and then gently press edges together to seal.
14. Put each tube of dough/chocolate onto a lightly greased baking sheet. Then either spray tops of dough with cooking spray or just get a bit of oil on them. Cover again with plastic wrap. Let rise in a warm place for at least one hour.
15. Meanwhile, preheat oven to 425 degrees F . . .
    
16. Bake the croissants for 10 minutes, then reduce the heat to 375 degrees F. Bake for an additional 10 minutes (or so), until golden brown.
    
17. Cool on a wire rack.

Serve these warm for the tastiest results. I am very much impressed by how light & fluffy they turned out. Even with all that wheat flour -- so give it a try. I just ate one for breakfast!

AND if you like chocolate as much as I do, consider subscribing to METHOD! <3

When we lived in Ithaca, there was this GREAT pizza place that delivered tofu wings. Then, they closed. No more tofu wings. They were so good, we just had to figure out a way to get our fix. This recipe is SO simple -- and perfect for parties.

Try it out with different hot sauces, dips, etc.

TOFU WINGS

What you'll need . . .

• 1 block extra firm tofu
• 1/4 cup canola oil (for frying -- we used a large fry pan, so you may want less oil)
• 3/4 to 1 cup hot sauce (picante)
• 3 tablespoons soy butter

Method . . .

1. Heat oil over medium-high heat.
2. Drain tofu and cut into large strips (you may wish to press the strips with a paper towel to get excess moisture out).
3. When oil is very hot, stir in tofu and fry until both sides are a deep golden brown. This process may take a while depending on how much water was still in the tofu. If you find there's a lot of liquid. If so, empty some out while cooking.
4. Melt soy butter and mix it in with the hot sauce. Pour mixture into a large, shallow dish.
5. Put fried tofu into the dish and stir. Let sit for five to ten minutes. Then, heat in microwave for 30 seconds to 1 minute (this gives it a good, wing-y texture).
6. Serve with vegan sour cream, blue cheese dressing, or ranch . . . whatever you like!

 

It's getting to be that time. When there's frost on your car windows . . . and it's absolutely freezing in the mornings. When it seems everything I eat needs to be comfort food. Some good news? This vegan "meatloaf" falls into the comfort food category quite well. But . . . since I haven't eaten any meat since age 12 -- I don't have much experience with meatloaf. And this recipe isn't quite like the rest of the "meatloaf" recipes out there on the web. I didn't use ketchup. I didn't use any meat substitute. I suppose it isn't at all like a lot of them.

Authentic or not -- it sure is delicious. Especially when topped with your favorite barbecue sauce (or ketchup).

It's also a fantastic & super portable lunch option. Just heat and eat. And, if you're my husband, repeat that process several times until you're full. I know I've mentioned his insatiable appetite . . . but yesterday's display of hunger (or perhaps just love of "meatloaf") topped all others.




VEGAN "MEATLOAF"

What you'll need . . .

• 1 cup vegetable stock
• 1 cup water
• 1 tablespoon low sodium soy sauce
• 1 medium onion, chopped
• 3 large cloves garlic, minced
• 1-1/2 cups mushrooms, chopped
• 1/2 cup crushed walnuts (raw)
• 1 can large kidney beans (drained but not rinsed)
• pinch of cayenne pepper
• 1/2 teaspoon paprika
• 1 cup quick oats
• 1 cup whole grain bread crumbs
• 3 teaspoons poppy seeds
• 3 teaspoons sesame seeds
• pinch salt

Method . . .

1. Preheat the oven to 350 degrees F.
2. Pour vegetable stock, water, and soy sauce into a large stock pot and heat over medium-high heat until bubbling.
3. Lower heat to a simmer. Add onion and garlic. Stir. Cook for approx. 4 minutes.
4. Add mushrooms, walnuts, kidney beans, cayenne pepper, and paprika. Cook for approx. 5 minutes. Then lower heat to low and continue with the next steps.
5. In a large mixing bowl, combine the oats, bread crumbs, poppy seeds, sesame seeds, and salt. Mix until well incorporated.
6. Add the wet (and warm) ingredients to the dry mixture and mix until fully incorporated.
7. Generously "butter" (with your favorite butter substitute) a 9" x 5" loaf pan (mine was slightly larger -- just don't worry about the loaf rising at all -- it stays pretty much the same size as when you pour it in).
   
8. Pour in mixture and spread evenly.
9. Place in oven and bake for 1 hour, rotating the pan at the half-way mark.
10. Let cool a bit and then serve.

I invented this recipe by referencing at least five .  . . mixing them up a bit . . . and adding ingredients I like. Feel free to do that same. As well, this recipe makes one large loaf. Enough for six. Or two if you're living in my household. Oh, well. I plan to experiment with more loaves in the near future. Which reminds me. I *THINK* I'm taking a small break from baking. Just a week.

But we'll have to see.

I could be lying because I have plans to mail cookies to my friends in far away places (like Iowa . . . hint, hint). Or not so far away (like Ithaca . . . hint, hint).



Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to METHOD's RSS feed). As well, check out the VeganMoFo Flickr group.

In addition: Meatwad has approved this post. Eat fake meat, not friends!