Tuesday, February 21, 2012

Philly Cheese "Steak"

This is one of the most delicious recipes that I have tried in a long time. Additionally, it doesn't take the much time to make, so it's definitely one that I'm keeping around for awhile. There aren't many Philly Cheese Steak equivalents for vegetarians, which is a shame, since it is one of my favorites from my meat-eating days. This recipe works fabulously for those not eating meat or those that want to cut back on fat, but not taste. (There is a large difference in the fat content in steak versus a portobello mushroom.)

Prep Time: 5-10 minutes
Cook Time: 20 minutes

Ingredients (makes two sandwiches)
Two (2) sliced portobello mushroom caps, destemmed -- I bought the ones that are presliced. I used four slices per sandwich
One (1) sliced red bell pepper
1/2 sliced white onion 
2 tablespoons of olive oil
Oregano and black pepper to taste
One (1) tablespoon of soy sauce
1/2 cup of vegetable broth
3/4 tablespoon of all-purpose flour
Two (2) sub rolls or pieces of French bread -- I used Jimmy John's bread
Four (4) slices of provolone cheese

Pour olive oil into pan and warm to medium heat.
Toss in sliced veggies. Cook until soft (about five minutes).
Mix soy sauce and vegetable stock. Put aside.
Turn down to low heat.
Slowly stir in flour and vegetable stock mixture. This will cause the veggies to get thicker. Make sure it's all stirred in before removing from stove.
Place on cool burner and lay slices of cheese on top. Cover for 1-2 minutes so that it melts.
While cheese is melting, butter the bread and toast in pan for a few minutes.
Remove and put your Cheese "Steak" into the bread.
Let cool and eat your delicious concoction!


Checking In!

My favorite apron & me!
So I wanted to thank all of the readers of this blog so far! I'm excited that a few folks have checked in and I’ve even heard rumours of some people using my recipes. So exciting!

I did want to mention that I will start adding a few more things to the blog now such as prep/cook times to the recipe posts as well as posts that are a little more expository. So keep an eye out for some fun foodie commentary.

Also, keep in mind that I am always welcome to hosting guest bloggers, so if you have a food blog or if you love to cook (or even if you have that one awesome recipe that you totally win at), let me know!

Thanks again & I look forward to many more cooking adventures!

Sunday, February 19, 2012

Cinnamon-Sugar Doughnuts

Using pre-made dough for these doughnuts made this a much quicker experience, so there was less cooking time and more eating time. No, really, if you have no self-control, I recommend inviting other folks over to help you finish these off (says the girl who has eaten five doughnuts today).

One (1) package of buttermilk biscuits -- Make sure they are not the flaky kind. Any other kind are acceptable.
Four (4) tablespoons of butter -- I used vegan butter.
1/2 cup of sugar -- I used Sugar in the Raw, but I don't think it matters.
1/4 cup of cinnamon
One (1) cup of canola oil for frying


Pull the biscuits apart and cut holes in all of them. -- I used the cap to my olive oil, but you can use anything around the size of a soda bottle cap. Make sure to keep the doughnut holes to fry them too!
Melt the butter in a bowl.

Mix the cinnamon and sugar
in another bowl.
Pour the oil into a large pan and heat to medium heat. -- Not too cool or it'll never warm up, not too hot or it'll burn the doughnuts.
Start by dipping each holey biscuit into the butter and then into the cinnamon-sugar mixture.
Then place in the pan and fry. -- I fried both sides, which made them glaze a bit. Fry at your discretion.
Repeat for all doughnuts and doughnut holes.

Let cool
for a moment and devour. But like I said earlier, SELF-CONTROL, PEOPLE.

Finished doughnuts
Finished doughnut holes

Sunday, February 5, 2012

Pineapple-Cream Cheese Wontons

These pineapple-cream cheese wontons are inspired by the mouthwatering appetizer at RA Sushi.


One (1) 20oz can of crushed pineapple -- I only used about 1/4 of this can, so you can buy a smaller one.
4oz of cream cheese
Two (2) bulbs of green onion, chopped
1/2 package of wonton wraps (about 25 wraps)-- The amount you use depends on how many you want to make
Cooking oil -- I used Canola


In mixing bowl, spoon in pineapple, green onion and cream cheese. Mix together.
Take out wonton wraps and spoon about approx. one teaspoon of cream cheese mixture into wrap.
Fold wrap into one half-triangle. Ensure there is no air in the pocket and all sides are sealed.
Dip one end of triangle into egg glaze and connect with other corner and "glue" them together.
Heat oil in pan and drop wontons in until fried. -- In my case, I fried one side & flipped.
Let cool and devour.

Wrapping wontons isn't that difficult, but it was intimidating to me at first. For some special help, check out this site.

Tofu Stir Fry

This tofu stir-fry is a go-to anytime you have extra veggies in the fridge and a big appetite. It's pretty easy to put together and you can serve a range (from individual to a huge group).


6oz of thin noodles -- I used whole grain thin spaghetti
6oz of tofu -- I marinated mine for about 12 hours in teriyaki sauce
Two (2) tablespoons of butter -- I used vegan butter
Teriyaki-marinated tofu
Four (4) cloves of garlic
1/2 cup of diced mushrooms
One (1) diced, boiled Russett potato
1/2 onion, chopped -- You can use more, I just had an extra half-onion in the fridge
1/2 cup of asparagus, chopped
Three (3) bulbs of green onions, chopped
1/2 cup bean sprouts

Cook noodles as directed on box. Drain and set aside.
Melt butter in a large pan (another reason to use my wok!)
Once butter is melted, toss in garlic.
Next, toss in the asparagus, mushrooms, potato, and onion.  Let heat.
In a separate pan, sear marinated tofu.
Once seared, toss tofu into pan with veggies and let simmer for a couple minutes.
Turn heat up and toss in noodles. Ensure that noodles are completely coated. You can also sear them in the pan at this time if you so desire.
Garnish with bean sprouts and serve immediately. This should serve three to four.

Honey-Beer Bread

Honey. Beer. Bread. Enough said, right?

Three (3) cups of all-purpose flour
Two (2) tablespoons of sugar
One (1) tablespoon of baking powder
One (1) teaspoon of salt
Two (2) tablespoons of honey -- I warmed the honey so it would mix easier
One (1) bottle (12 oz.) beer -- I used Heavy Seas Classic Lager
Four (4) tablespoons of melted butter -- I used vegan butter

Preheat oven to 350F degrees.
Whisk together all dry ingredients (flour, sugar, baking powder & salt).
Slowly pour in honey and beer & continue mixing -- You may want to use a spoon for this, as the dough will start getting thicker.
Pour half of the melted butter into the bottom of your greased loaf pan.
Spoon your dough into the pan & cover with rest of the butter -- You can use a pastry brush for this if you so desire.
Bake for 50-60 minutes.
Let cool & serve.