Adventures of a healthy-ish pseudo-foodie

I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.

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Lunch

January 01, 2013

Curry Fried Rice	Vietnamese Curry Stir-Fry	Vietnamese Lemongrass Tofu	Szechuan Rice and Beans
Khao Soi	Lemongrass Fried Rice	Pozole Verde	Mediterranean Rice Bowls
Rice / Salad Bowls with Peanut Sauce	Swiss Chard and Pinto Bean Enchilada Filling	Lemongrass Turmeric Fried Rice	Cambodian Lemongrass Stir-Fry
Soondubu Jigae	African Groundnut Stew	Pav Bhaji	Pad Pak Ruammit
Japanese Hot Pot / Oden	Vietnamese Pizza	Roasted Brussels Sprouts with Gochujang Sauce	White Pizza Sauce
Bok Choy Doenjang Muchim	Brussels Sprouts Caesar Salad	Korean Vegetable Pancakes	Kimbap
Tteokbokki	Cubed Radish Kimchi	Enoki Mushroom Pancakes	Stir-fried Fish Cake Banchan
Nachos	Tofu Teriyaki	Skillet Ravioli with Broccoli and Spinach	Cauliflower Alfredo
Vegetable Pot Pie	Korean Oven-fried Tofu with Spicy Sauce	Ginger-sesame Garlic Shrimp	Tempeh Dip Sandwich
Japanese Curry	Doenjang Jigae with Dashi	Pineapple Fried Rice	Eggplant Parmesan
Miso Soup with Korean Flair	Pasta with Cauliflower and Chard	Arugula / Goat Cheese Pizza	Easy Okonomiyaki
Farro Salad with Kale and Beets	Thai Pizza	Easy Salmon Cakes on Yogurt Slaw	French Onion Soup - Instant Pot
Smoked Salmon Quiche with Goat Cheese	Shrimp Creole	Easy Garlic Stir-Fry Sauce	Lentils with Swiss Chard and Feta
Mushroom and Wild Rice Soupsotto - Instant Pot	Vietnamese Rice Bowls	Asparagus Risotto (no wine) - Instant Pot	Khichdi - Instant Pot
Vegan Cashew "Mac and Cheese"	Chana Masala - Instant Pot	Buffalo Chickpea Salad	Make-Ahead Bean and Rice Burritos
Lentil Spinach Soup - Instant Pot	Broccoli Cheddar Soup - Instant Pot	Mexican Black Beans - Instant Pot	Mushroom Risotto - Instant Pot
One-pot farro with tomato and onion	Farro Salad with Strawberries, Bacon, and Pepitas	Sushi Bowls	Mediterranean Salad Pita
Quinoa Salad with Asparagus	Feta/Sriracha Pizza	Bibimbap	Buffalo Tempeh "Wings"
Mushroom Barley Soup	Aarti's Indian Lentils with Spinach	Meaty Marinated Tempeh	Hiyayakko
Miso Ramen	Miso-Glazed Things Over Rice	Cucumber Edamame Salad with Miso Dressing	Sweet Potato and Lentil Crock-Pot Stew
Miso-Ginger Sauce on Roasted Vegetables	Tuna Noodle Casserole	BBQ Tempeh	Chana Saag in the Crock-Pot
Clams in white wine	Artichoke-Lemon Pesto on Gnocchi and Shrimp	Bacon Turkey Bravo Panini	Lentil / Walnut / Apple Loaf
Sesame-Crusted Tempeh Dippers	Avocado / Pear / Pepper / Mozzarella Salad	Salad with Almond Honey Mustard	Seafood Fried Rice
Asian Lettuce Wraps	Green Urad Dal	Potato Pancakes with Lox and Dill Cream	Calexico Burrito
Baked falafel	Guacamole Egg Salad	Raisin / Pistachio Pilaf	Salmon Cakes
Tempeh / Avocado Salad	Tempeh Reuben	Taco Salad	Lentils with Harissa and Vegetables
Tilapia Cakes	Mushroom / Sweet Potato / Gouda Soup	Tempeh Sloppy Joe	Tomato / Spinach / Parmesan Soup
Smoked Salmon / Goat Cheese Frittata	Kale / Pistachio Pesto	Fish Tacos with Chipotle Yogurt	Asian Kale Salad with Salmon
Sekihan	Mango / Kale Dal	Peanut Sauce	Crab cakes with honey-mustard sauce
Salad with Pomegranate Gremolata	Butternut Squash Mac and Cheese	Latkes	Upma
Dhokla	Watermelon / Sake / Mint Soup	Cioppino	Quinoa / Adzuki Bean Salad
Hummus Pizza-Type Thing	Swiss Chard / Artichoke Pizza	Spicy Root Vegetable Soup with Goat Cheese	Spinach / Avocado Pesto
Tempeh (or turkey) Chili	Adzuki Beans with Black Rice

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Kitchen renovation!

March 30, 2022

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

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Spicy Tomato Jam

February 24, 2013

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

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Adzuki Beans with Black Rice

February 04, 2013

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...