Sorry to do another post (and again without a recipe!), but I saw this earlier today, and realized that only you all could understand the joy that I feel knowing that our visa application is being considered, and that soon Alvaro and I will be in the land of TJs, and able to sample all of these products (TJ customers’ favorite products in 2013).
I’m confused about a few things- seriously, who is buying pre-packaged guac? But some things, like goat cheese logs and that amazing looking kale and spinach yogurt dip, seem like no-brainers. I really love the caramelized onion cheese, and all of the spiced nuts. TJs, we’re coming for you (in 6 months to a year)!
This is essentially the exact transcript of several multiple hour Skype conversations Rach and I have had while scrolling through Pinterest, looking for the worst photos of the worst food.
I’ve been sick lately and have been weirdly craving and eating a lot of couscous and have been decidedly uninterested in eating any veggies, but what have you guys been eating? Hopefully I’ll get inspired and get out of my veggie-less couscous funk!
I’m not sure who around here is eating tofu these days, but this recipe (also the source of the beautiful photo) pretty much combines my love for peanut sauce with my interest in getting some protein in my diet. I’d never thought to bake the tofu with the peanut sauce already marinating on the tofu, but it was delicious! I’ve also been using my bamboo steamer to steam veggies (cauliflower, broccoli, potatoes, corn), so when I invited my pre-dinner cocktail buddy to stay for dinner (I already had the tofu marinating in the fridge but no ideas for other parts of the meal), the easiest thing was to steam up some broccoli and add everything to some brown rice.
Since I had the steamer out, I steamed some small potatoes and roasted them up with some garlic, rosemary and thyme and smashed them for eating later in the evening, a la this recipe. I highly recommend this method of roasting potatoes because they’re both crispy and soft at the same time, but definitely urge you all: don’t smash as much as you think you should. The potatoes will fall apart!
I haven’t really made anything all that impressive lately, but because it’s Passover, I’ve been eating lots of beans and corn products, (aka less pasta and pizza than usual) which reminds me of my favorite polenta recipe that I made a few days ago. A friend brought it to a party and I asked her for the recipe, and it’s my favorite way to eat polenta. You cook the polenta according to the instructions with a 3:1 ratio of water or broth and milk (the original recipe calls for cream- that’d be great for you, Nuna!), and then you add real corn kernels near the end of the polenta’s cooking time (frozen or fresh are fine). The polenta should have a “gruel-y” texture at the end (not the thicker texture that you cool and cut into squares). Add some grated cheese (parmesan and some other melty cheese work well) and a tiny bit of butter and basil leaves, and your polenta is delicious! Top it with many spoonfulls of tomato/basil salsa- chopped tomatoes, a tiny bit of garlic, and a generous amount of salt, olive oil, and basil. You guys, this polenta is my new comfort food!
What else are other people eating? On my list for this week is a kale caesar salad (sans croutons if I make it before Passover is over, and with a modified version of the dressing and no bacon…basically, using the above recipe just as a template), this lemongrass tofu bowl (don’t read the text to avoid frustration at apostrophe errors), and I want to try making this vegan chili mac and cheese once Passover is over! Cashews are expensive here, but when used to make a fake cheese sauce over pasta, it seems like it’ll be worth it!
I did some quick research to see if this was a recipe that the limited dieters among us could consume, and I’m not totally sure. Pan de yuca (pronounced yoo-ka) is a really common, delicious bread here in Ecuador- it’s made with yuca starch, grated fresh cheese, and an egg. Yuca (also called cassava, manioc, or tapioca) starch appears to be paleo (sorry Nuna, I didn’t do any keto research), although most places mention that yuca doesn’t have any particular nutritional value, so it should be consumed in moderation. A brief google search for “is fresh cheese paleo” brought up a bunch of different results, mostly of people saying “it’s up to you”. And I know eggs are paleo! So Sarah, this could possibly be a recipe you could make, depending on your paleo choices. And it’s bread, so obviously I know that Rach will love it.
I’m not sure where you can find almidón de yuca (tapioca starch)- my guess is probably at any Latin specialty store, and definitely online. It’s obviously non-perishable, so I might try to bring some back with me in August too! I just use the recipe on the bag of starch that I buy here- it’s basically 500 g of yuca starch and 500 g of grated queso fresco. I don’t usually use that much cheese, and a fresh mozzarella would make a good substitute for queso fresco. My go-to for Ecua-food recipes, Laylita Pujol (www.laylita.com) includes a entire stick of butter in her recipe, but my bag of starch just calls for one egg and enough milk to moisten up the dough. Yuca starch is a lot like corn starch- it’s hard if you punch it fast, but if you’re “delicate” with the dough, it “liquifies”. So slowly, carefully add milk to the grated cheese/egg/starch mixture- you want to make sure that when you form the balls that will become the yuca bread, that they won’t spread apart when you put them on your baking sheet. I probably used about 1/4 cup of milk, but use a bit less at first. The recipe is pretty forgiving, so just remember a 1:1 starch: cheese ratio plus a beaten egg and some milk, and remember that you can use a bit less cheese if you want.
Then shape the dough into small balls, and place in your oven at high heat (my gas oven doesn’t have a thermometer, I’d guess about 400 F) for 10-15 minutes until they’re cooked- you’ll see flecks of browned cheese. The breads are chewy (tapioca starch…)- that’s their glory! So don’t worry if they seem a little chewy (see photo above). I cooked mine on my silpat and they slid off no problem- I love the silpat! Serve these little guys at your next dinner party, brunch, or evening soiree as an appetizer. To add to your cultural capital, feel free to say that your “Ecuadorian friend” taught you the recipe. (These are also called pao de queijo in Brazil and are somewhat common in Argentina and Colombia as well, so you can improvise with the nationality of your international friend.)
Let me know if you find tapioca starch, and what you think!
(image from http://foodformyfamily.com/recipes/honey-roasted-cauliflower-with-pine-nuts-and-crispy-sage)
This is really just a quick link to a recipe I liked. I know that cauliflower is getting trendy (apparently it is slated to be 2014’s vegetable of the year? weird), and I’ve never really liked it unless in a 1:1:1 ratio with eggs and cheese and topped with pizza deliciousness, but I have finally learned that roasting it is truly the secret! I just made this recipe, and it’s amazing! It’s really simple, but I never would have thought to add the honey, and it takes the recipe up a notch. The sage makes it feel kind of fall-ish, but it’s been cold in the US lately, right? No need to rush into spring! I used a bit less of the honey than was called for, and thought that much more would have been too sweet- I think a 1:2 or 1:3 honey/olive oil ratio is better. I didn’t have any pine nuts, but I bet they would be delicious. Oh, and my sage leaves basically became candy with the semi-caramelized honey. YUM.
Also, I’m glad I can finally share a recipe that isn’t bean, bread, potato, or cheese based! Sarah, is honey paleo? I hope you guys can try this, although I bet you probably eat a lot of cauliflower rice and in other ways.