put it in your mouth

I need food inspiration.  I am always overwhelmed by what to cook at the end of the day.  If you have any easy, fast things you’re always making, please share.

Two recent favorites (becoming drastically overly depended on along with tacos…fuck I love tacos):

Avocado pesto

Kale and brussel sprout salad

Share yours please.


7 responses

  1. Zorro

    Good post! Let’s keep this running….I know more things will occur to me and I always love the food discoveries I make via you two.

    I make socca (http://www.foodrepublic.com/2011/06/14/simple-socca-recipe), usually with sage, thyme and sea salt, and eat it with whatever veggies I have on hand, or a simple salad. I love shredded carrot, coriander, olive oil, pumpkin seed mixed together.
    Sweet potato and corn chowder soup (vegan)
    Lately I’ve been making quinoa with piccolo (or any small sweet variety of) tomatoes, basil, ricotta, lemon and lots of cracked pepper.
    Kale salad with lemon, sundried tomatoes rehydrated and chopped, garlic, brewers yeast, pepper, chillies, olive oil and salt.

    I get a lot of inspiration from BBC good food and from Ottolenghi (http://www.ottolenghi.co.uk/blog/category/recipes/). Their veggie dishes are so varied and really deviate from the predictable vegetarian combos (if I see another goat cheese salad on a menu I will barf. Couldn’t they just vary the cheese to diversify?)

    June 20, 2012 at 07:29

  2. Jspt

    Wtf. I’ve never heard of rehydrating sundries tomatoes! Kitchen! Experiment! Tonight!

    More more more. Please.

    I also make kale chips (olive oil and salt and pepper and broil but keep a really close eye on it before it burns.)

    Salmon with little divets cut into it stuffed with sundried tomatoes and garlic.

    Roasted beets, throw in some fresh mint for the last 5 mins of roasting. Next day use leftovers in wraps with kale, hummus and havarti.

    June 21, 2012 at 12:54

  3. OMG I just lost the longest comment ever. FUCK.

    Gah. OK. First, Kale Chips: don’t broil them, let them back on 250 for about 30 mins, moving them around at about 15min mark. They won’t burn and will get deliciously crispy. I’ve been perfecting this for the last 2 years.

    My fav sites are this guy from Toronto: http://www.closetcooking.com/ and http://smittenkitchen.com/ from Brooklyn. Its kinda desert heavy but I love her cream biscuit recipe and have made a double batch a couple times, flash freezing them before baking so that I can take one or two out for a nice breakfast or to go with chilli which I make pretty often (use dried beans – rehydrate them the night before – much much easier on the tummy, I often rehydrate a whole bunch and then freeze them so I have them on hand when I need them). I also have a ton of ‘At home with Jamie Oliver’ that Gerry downloaded for me. His salads are great and the farm to table aspect makes me swoon.

    Right now it is hot hot hot and in my pint size kitchen I have to take that into consideration. I make a a lot of roasted potato and vegetables dishes that I can turn into a hearty salad for the next couple days by adding fresh cut up veggies and a simple honey mustard dressing I almost always have on hand. Colin made a nice and simple shredded beet salad the other day (after boiling the beets for about 15 mins) that was really yummy adding mint and cheese to it would be extra great.

    I also make a lot of Indian and have discovered these amazingly cheap raita spice packs from the grocery store which when added to plain yogurt make a simple curry really special. Vij’s cook book really helped me out a lot and although I rarely follow a recipe exactly the book helps you understand what spices and combos of ingredients work together. I am keening for the last book which has the portabello, paneer, red pepper dish!).

    The big summer main stay for the last couple years has been veggie burgers: I take anything and everything I have laying around: cooked brown rice, lentils, beans, potatoes, shredded beets, mushrooms, tahini, ground nuts, almond butter, tons of caramelized onions, gluten free oats, other veggies, and just let it cook into one big mush adding a one-to-one mixture of flax (ground or not doesn’t matter) and warm-hot water. This last step acts as a binder and as an egg/flour substitute. You can either fry them like pancakes occasionally turning them or bake them like cookies (wither way for about 30-45 mins). Then freeze them for later, make sure to freeze them on a baking sheet before putting them in a freezer bag so they don’t stick. I have a great protein for lunch/dinner that lasts for weeks and for the ones that inevitably crumble I put them in wraps or tacos. Its kindof a big long messy process at the beginning but the yield is tremendous and they taste way better than store bought.

    One other thing I was thinking was how last year I was making a lot of buckwheat crepes and using them instead of tortillas for wraps/tacos/quesadillas which I really liked. Speaking of tacos though I ended up perfecting the tortilla soup inspired by budgies which is pretty easy to get a handle on and the most satisfying thing I can imagine. I’m sure there are a ton of good recipes on line for it.

    June 22, 2012 at 10:13

  4. Oh actually I think I also added a mixture of chickpea and coconut flour with warm water to my last veggie burger batch which worked well – just remembered as I opened the socca link- which look terrific.

    I also make some decent chinese dishes I’ll try to post later, really yummy noodle soup dishes that are food warm or cold.

    June 22, 2012 at 10:15

    • Jspt

      Mmmmmm kobi introduced me to the joy of beet veggie patties. I mash them with quinoa and parsley and pine nuts and pretty much everything else I have in the kitchen. The quinoa and a but of flour stick everything together nicely. And I find beet- fingerprints around my house for days afterwards.

      June 22, 2012 at 12:16

  5. Zorro

    beet veggie patties yum! Strange thing here is that its really hard to find raw beets except in food markets. They come already cooked and vacum sealed in supermarkets. At first I thought it was horrible but they are actually pretty handy and the taste isn’t affected. Doesn’t stop the hand and cutting board stains. My mother always used to tell my sister to eat them for beauty and colour on our cheeks and lips. She knew how to angle vegetables to appeal to our vanity.
    I use this site for a lot of inspiration:

    June 25, 2012 at 11:57

  6. Zorro

    A few months before Gary and I broke up I introduced the idea of undergroup supper clubs to him and set him up with a blog. He totally ran with the idea a year later and I’m so happy he’s starting to pop up in the media food scene:

    June 25, 2012 at 12:17

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