Macrofood Everyday: October 2010

were are you eating?

Saturday, October 30, 2010

so this whole weekend has been all about Pauls and Alix's wedding.

for the wedding there was a pot luck.....and macro pot luck.

so we made avacado sushis wit cucumber. (sounds familar;)

we prepped the rice the night before.

and in the morning we cut the cucumbers

and the avacados in to slices.

then we rolled the sushis,

Emily and i made 58 sushis in one hour.!!

The Day after the wedding everybody was a bit hungover, so they wanted something deep fried. so I made some tanpops , tanpops are made with a batter and cutlets of seitan, here t goes.

I made a batter with two cups of white flour and a half of a cup of corn flour and one cup of whole what pastry flour. and enough soda water for a satisfying consistency

then i heat up the oil until hot enough so if you drop and speck of batter in there it will float to the top real quick.

then i dipped the seitan cutlets into the batter then into the oil until nice golden color.

they came out delicious

Last night Ann Emily and I made a taco buffet. with avacado salad

and left over chile.

refireid beans.

salsa

cucumbers with pupkin seed sauce

Austin food

Thursday, October 28, 2010

We are in Austin. And it is hot. So cooking has been a little different.
For breakfast i made fried tamales. With sautéed onions.
And blanched collard greens.

We stopped by noras today and we had some very yummy fried rice with onions and celery and carrots cilantro dried tomatoes. And a veg salad.

For dinner me and Emily made noodles and broth. With bread croutons and steamed bokchoy

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Cous cous

Tuesday, October 26, 2010

Lunch yesterday was so yummy. We had a cous-cous stir fry.
And fried kidney beans.
Blanched kale .
And squash soup with fried (what i call) portabella mushrooms on top.
Thanks to Connor and cirrus

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Salad

Sunday, October 24, 2010

Today Cathy victoria and Catherine made a pressed salad
With
Hard cabbage

Red onion

And carrots all chopped up very thin.

Then massaged together with salt till juicy ;)

We also has wheat rice, and sautéed dandelion greens. And umeboshi vinegar onion pickles.
And. Miso soup.

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Location:Burdock Rd,Kasilof,United States

Celebrating!

Sunday, October 24, 2010

Rice ball,, food on the run,,i don't think so!

Today me and Saori made Rice balls for lunch.

Brown rice balls with umeboshi plum in the middle.

And black sesame seeds on the outside.

we also made some rice balls with sauted leeks in the middle. so yummy!

we also made steamed kale.

and miso soup.

We celebrated the full moon tonight with Noodle salad (which was amazing)

and fried seitan!

Running low on words

Saturday, October 23, 2010

Eliza and I cooked Brown Rice with Chickpeas,

with sunflower seeds.

And a Blanched Vegetable Salad with Broccoli and Kale

with a white miso dressing

For dinner there was Millet with a seseme sauce,

and sauted vegetables

Sushi!

Wednesday, October 20, 2010

Yesterday Saori and James and I made Sushi, it was a bit overwhelming making them for thirty people, but it was still fun.

We made Avacado brown rice Sushis, and tofu shitaki white rice sushis.

we put on the rice first 1 1/2 to 1 (1 / 12 cups of water to 1 cup of rice), that was soaked the night before. for forty five minuets.

Then we cut the tofu into half an inch slices then pan fried the tofu and then we cooked the tofu down in a pot with water and shoyu and shitaki and kombu.

then we cut the carrots long and thin for the sushis, and poured boiling hot water over them in a colander in the sink.

when the rice was done we took it out of the pot and laid it out on a trey to cool.

then we got to work ;)

we laid out the nori on the sushi matt

then we laid white rice on the nori, and put a few carrots on top.

then the tofu (which we cut after it was done)

We cut up the shitaki from the tofu stock and put that in there.

then we rolled it up

with the brown rice ones we just cut the avacados into slices and mix them in wasabi and shoyu and put that over brown rice laid over the nori. add a few carrots and that it!

we then cut them up

And served them with some steamed cabbage and ginger pickle.

sweet as a onion

Wednesday, October 20, 2010

Man i am sorry i had a lazy moment there for a day, But were are gonna catch up and while were doing that you can chew on these pictures of the past meals

Emily and Alex made Fried Lentle beans with garlic. and white rice with black Seseme seeds. and a vegetable salad.

Connor and Cirrus made a yummy black bean soup with onions and shitaki and lime juice. lie juice in bean soups are amazing they make the soup taste like summer.!

And they made some yummy steamed Squash, and fried oister mushrooms with greens and tofu. and quinoa with flax seeds.

And today Saori and I and James made some Fried rice with wakame and onions and kale and carrots and garlic and ginger. and blanched cabbage with lemon.

we also made a Squash soup with

onions

squash

you just boil the squash and onions and a pinch of salt in a soup pot with water just covering the veg. and the boil until soft (you can add more water if necessary),

and then bend and serve (looks pretty with parsley garnish on top)

Ginger!

Monday, October 18, 2010

for dinner Connor and Emma made a delicious barley porridge with;

onions.

squash.

carrots,

and ginger.

barley ginger porridge is the perfect thing for cold windy day.

they also made sauted dandelion greens

Gwendolyn Saori and I made pasta with tomato sauce and wakame salad. And veg soup
We started with the tomato sauce. We got buddy to help us cut the tomatoes.we diced them small .We cut onions and celery and garlic, all very thin. Then we cut carrots and boiled them until soft. Then blend.

Then we sautéed the garlic in olive oil then added the onions and celery. Until soft, then blend that.

Then heat up onion blend and carrot blend together. When hot add salt to desire, then add tomatoes. Add seasoning to taste

For pesto we put basil and lemon juice and pine nuts and salt and olive oil together in blender then blend.

For the seaweed salad we soaked then cut wakame finely. And onions finely. Soak onions in cold water (to get rid of bite) cut cucumbers thinly.
Then mix all together ( squeezing water out of wakame. And onions) for dressing we put dark sesame oil and umeboshi vineger.

The soup had diced onions and carrots and squash. Boiled in kombu broth . Then add shoyu and grated Ginger

I am sorry for not giving exact measurements, I can't do that at this time . I will try to later...maybe.
I can only write what we do. And hope it helps/inspires you to cook!

Cookies is always the answer

Sunday, October 17, 2010

There is nothing like baking cookies. it's almost makes me feel like a child again,

and they are YUmmY!

Last Night Me and Saori made peanut butter cookies.

Peanut Butter cokies are amazingly simple, you just put the peanut butter in a bowl, like like three cups you could say. and them you put the sweetener like maple syrup or rice syrup or even agave syrup, you put enough sweetener so that you can't stop your self eating the mix ;) then you mix it up (should get creamy. then you add about two cups of white flower, then you mix with a spoon until you can kneed with your hands. and after your done kneading it should be the same color as peanut butter, but be able to hold shape with out sticking or flaking. then you oil baking sheet, make little round balls of the dough, then you flatten the balls with a fork or spatula, you want them to be at least a half of an inch thick. then you bake for 15 minutes (check at ten minuets just to make sure) they burn so easily it is scary. so keep you eye on them. when you take them out the bottom should be a golden orangery color. they will be soft so let cool.and then enjoy!

now moving on to what we had for lunch. Katie and Alex and Connor cooked a Yummy quinoa salad with carrots and broccoli and cucumbers and a tahini dressing with vinegar and lemon and roasted garlic. and blanched kale

they made a delicious barley soup with lima beans and squash and rutabaga and onions.

Saturday, October 16, 2010

We had nabe. Connor and Joseph (don,t you love it when the boys cook) they prepared kale and Brussels sprouts and carrots and udon noodles and fried tofu and seitan. And then we cooked at the table.