Wednesday, December 21, 2011

Portabella Mushroom "Burgers"

Mmmmm... A nice, juicy portabella mushroom wrapped in lettuce. Could it get any better? Yes. Hence the need for a recipe. You could also actually put everything in a bun or on bread or something if you would like. However, due to limited resources and extreme laziness, I just can't be bothered to cook up a hamburger bun. If you're feeling up to the challenge though, have a go at making these sandwich rolls. I've never personally tried them, but tell me how it goes :)

  • 2 portabella mushrooms
  • 1 avocado, sliced
  • 1 sweet onion (or whatever type you would like)
  • Romaine lettuce
  • Balsamic vinegar (optional)
  • Olive oil for cooking
  • Salt to taste
  • Pepper to taste

  1. Preheat the oven to 350 degrees.
  2. Rub the mushrooms with olive oil. Grill in an oiled pan for about 2 minutes per side.
  3. Salt and pepper the mushrooms and put them in the oven, gills facing up. Cook for 15 minutes.
  4. While the mushrooms are in the oven, cut the onions into rings and grill them in an oiled pan.
  5. Place each "burger" in a lettuce leaf.
  6. Add onion rings and avocado slices on top of the mushroom.
  7. Wrap everything up in the lettuce (add an extra leaf if you would like) and bite in! Yummmm.
*Variations: Feel free to put whatever you please in the "burger." Slice of tomato, sprouts, pesto, anything!

    Monday, June 27, 2011

    Mac n Cheese: A Cheater's Guide

    What? Macaroni and cheese? C'est impossible! You had given up all hope of experiencing such deliciousness ever again. But fear not, dear readers! Beauty and magic and goodness are still present in our world. So, you could spend hours browsing teh interwebz in search of a super legit, complex, vegan, gluten-free casserole-style macaroni and cheese recipe. By all means, be our guest. Or, you could take us up on the alternative. Below you will find a a sufficiently tasty short-cut recipe, appropriate for the cooking-challenged (though you may want to seek some supervision, just in case).

    Here at Culinary Misadventures, we like to keep things fancy. As a result, you get recipes like Jalapeño and Onion Mac n Cheese. But if you don't like jalapeños, just skip them. However, if you don't like onions, you seriously need to reevaluate your life-style and personal values. Here it is!

    Jalapeño and Onion Macaroni and Cheese
    • 1 packet of Mrs. Leeper's corn pasta - elbows or rotelli
    • 1 packet Daiya cheddar cheese
    • 1 medium sweet onion (or whatever type of onion tickles your fancy)
    • 1 can jalapeño peppers or two fresh jalapeño peppers
    • healthy dose of salt Salt
    • obnoxious dose of salt Pepper
    1. Preheat the oven to 425 degrees.
    2. Cook pasta as directed on bag. If you're using Leeper's, stir the pasta around a bit when you first put it in. Otherwise, it likes to get all clumpy. Unclumping pasta is not a fun task.
    3. Drain the pasta (obviously). Then pour about half of it into the casserole dish.
    4. Mmmmmmmmm the yellowest pasta you will ever eat.
    5. Cover the pasta with onions and jalapeños. Then top this off with about half the bag of cheese and some salt and pepper.
    6. Tasty looking?  I know.  I made it, didn't I?
    7. Pour in the rest of the pasta.
    8. Repeat step 4. If you're feeling extra fancy add even more onions on top of the cheese.  Just brush your teeth later.  It's all good.
    9. Put the covered casserole dish into the oven and bake for 20 minutes.
    10. Remove lid. Bake for another 10 minutes.
    11. So gooey.  And delicious.
      Once more, this time with dramatic zoom.  For effect.
    12. Eat and enjoy. Yummmmmmm.

    Tuesday, April 26, 2011

    Staple: Lentil Spinach Soup

    There are a few recipes that everyone should have under their belt so that in a pinch you can whip up something delicious. 

    Lentil soup is definitely one of these recipes.  Whenever I make it I don't follow an exact recipe, but this is pretty close.  you can always switch up the vegetables to suit your tastes.

    • 2 cups dry lentils
    • 2 cups vegetable broth
    • 6 cups water
    • 1 sweet onion
    • 3 garlic cloves
    • 3-5 cups baby spinach
    • 2 carrots
    1.  Rinse and drain the lentils.  Boil the vegetable broth and water.  Add lentils to the pot.  Cover and cook for about 5 minutes.
    2. Chop the carrots into small cubes and add them to the pot.  Chop up garlic and add.  Give it a quick stir and replace lid to cook for another 20 minutes.
    3. Slice the onion and add it to the pot along with the spinach.  Cook another 5-10 minutes or until the soup is thick.
    4. Add salt and pepper to taste.

    Sunday, April 24, 2011

    Cereal & Snacks

    Let's talk products. As much as I love to cook, I'm not about to start making my own cereal or pretzels or anything like that. Maybe one day I'll make my own crackers, but that day is not today. However, as difficult as it may seem now, there are quite a few products that are starting to pop up in major markets that may make life a bit easier. Cereals can be tricky (I've only just discovered that I have actual options). I decided to be a wonderful person and do a large part of the research and make a handy dandy list of cereals. I also created a basic list with an overview of easy snacks. Despite all this, I still HIGHLY encourage everyone to go out to local markets and health food stores because they will have delicious products that you have never heard of and can get in very few places. So many more options!
    Good markets to check out in California: Whole Foods, Trader Joe’s, Henry’s Market,  and miscellaneous health food stores. Ralph’s has also started expanding its selection of “natural” foods, which means more gluten-free and vegan products. These foods tend to be more expensive at Ralph’s though. To those of you outside of California, I'm sure you can figure it out! 
    There are many gluten-free cereals out there, both major brand and obscure. Check out health food stores, maybe even a Whole Foods, to find some non-name brand cereals.
    • Cocoa Pebbles & Fruity Pebbles: Completely vegan and gluten-free. Rice based. 
    • Chex
      • Gluten-free: Rice, Chocolate (rice based), Cinnamon (rice based), Corn, and Honey Nut (corn based, with rice bran oil and almond extract).
      • Vegan: Wheat, Multi-Bran, Rice, and Corn.
    • Kix: Vegan and gluten-free. Corn based. However, General Mills has not officially labeled Kix gluten-free due to fear of cross-contamination. So be careful if you’re hypersensitive.
    • Glutino cereals: These are gluten-free and dairy-free. They contain honey and almonds. Glutino cereals are starting to show up in super markets, but they’re a bit on the pricy side (about $6).
    • Nature's Path and EnviroKidz: I'm not going to detail every single cereal product, but they basically have natural versions of most major brand cereals. They have many gluten-free and vegan options. You'll just have to browse the shelves on this one. Their products are sold at most natural markets (at least every one I have ever been to).

    Scrambled Tofu

    Contains: Soy

    Yes, scrambled tofu. I know it sounds a bit weird, but it is DELICIOUS! It is basically stir-fry with crumbled up tofu and curry. And the best part is you can pretty much put in all the veggies your little heart desires. Personally, I am slightly obsessed with onions, spinach, and mushrooms, so those pretty much make it into any veggie dish I cook up. And I like my scrambled tofu with a LOT of veggies. Feel free to put in any of your favorite veggies, like broccoli and bell peppers. The following recipe is more of a guideline.
    I know it is technically a "breakfast food," but it also makes a great lunch or dinner. Scrambled tofu also tastes great reheated, so you can make it the night before and store it in the fridge if you know you're going to be short on time in the morning.

    Recipe after jump

    Spicy Sick Day

    One of the worst parts about having a funky diet is that you lose the luxury of having food delivered to you when you're sick.  Making a quick trip down to the store for something prepackaged doesn't always work out either.  Despite how fun it may sound to be on your feet in the kitchen when you feel all achy and disgusting, it really isn't.  Therefore I've compiled a few recipes that are quick, easy, and will clear your head up.  At least for a little bit, that is.

    I happen to LOVE spicy foods.  I have several different forms of cayenne pepper around at all times, as well as an anaheim chili or two.  Not only do spicy peppers help relieve congestion, but they are usually full of vitamin C and just taste plain amazing.  If you prefer to go easy on the heat go ahead and reduce the levels but when you're sick and have limited use of your taste buds more can really do the trick.

    So without any further fluff, here are Sarah's Spicy Sick Day Recipes!
    (After jump)

    Hello, Internet.

    Good day to you, dear Internet Dwellers.

    Here's the deal. We like food. We are assuming you like food as well. As ordained by our love of food, We, the Masters of the Kitchen, have accepted our responsibility to cook together. A lot. Unfortunately, we are both limited in what we can eat in very different ways. Sarah is a vegan, so no animal products whatsoever. Shira is vegetarian, dairy-free, gluten-free, and allergic to various GF grains (i.e. rice and oats). Shira also prefer to eat vegan when possible, but it is hard to completely banish eggs from her diet with this plethora of dietary restrictions. Our mission here is to discover delicious foods we can both eat and share our culinary discoveries with you. Sound like a plan?

    Added bonus for you! We're both students. "How does this benefit me?" you may ask. Well, seeing as how we are each financially and technologically limited, none of our recipes can be too complicated. Therefore, while we explore the feasibility of various recipes, you can simply mooch off of our knowledge, knowing with certainty that these recipes are both delicious and easily manageable.

    Every so often there may be be a recipe that one of us may want to share that is not completely safe for both of us. Don't worry! Everything will be clearly labeled. :) FYI, most recipes will be nut-free and grain-free as well. We are just amazing like that. It's almost as if we have magical food powers bestowed upon us by the culinary fairies.

    Shira & Sarah

    The lovely ladies in question.