November 30, 2010

Quinoa Stuffed Carnival Squash

The previous post on this lacked any sort of directions or prepping (and used acorn and brown rice!).

These two guys have been around since at least October! They were starting to actually turn different colors.

Stuffed anything makes for a great presentation in the end, but holy moly I hate prepping squash. That might have something to do with why there is always an uncarved pumpkin on my porch come December.  Once all the seeds are scooped out, place the squash bowls in a microwave dish, bottoms up and microwave for 10-12 minutes, until tender.

For the filling, prepare quinoa as directed (I use about 1/2-3/4 c. for 2 squashes). Mix in some type of sauted green and peppers. This time I used some WH red mustard greens and yellow pepper.

Stuff it all in, and tuck in a few pieces of jack on the side, and top and shove in the oven for about 20-25 minutes at 400. YJDKIY clearly needs to bust out the toy manual and figure out how to get the focal point to register in the middle of the screen instead of the top third.

Mmmm cheesy fall goodness!

November 29, 2010

Give and Take

This place sure has been wordy and not photoy lately! Enter tofu veggie stir fry night!

Nasoya has a new product: tofuplus "Nasoya organic TofuPlus is designed to meet the nutritional needs for those on a no/low meat diet and is fortified with B2, B6, B12, D and Calcium." It also costs $.90 more.

My Blue Q towels make the perfect tofu blotter.

Bonus points to Ken's for this NO SODIUM marinade. While that is one of my pet food peeves, to give up that, I get stuck with HFCS.

Not sure which is the lesser evil, but this was pretty tasty.

YJDKIY is a bit of a freak when it comes to sauteing tofu. Each side has to get perfectly browned. The marinade was not helping this process at all.

But after careful and diligent rotation, near perfection! If you use a plastic fork as your flipper, watch out for exploding tofu bits that will burn your hand! Perhaps this is why people use spatulas.

I need more burners.

I am also incapable of timing this meal right. Usually I overcook the veggies in lieu of making sure the tofu is done. This time I somehow managed to UNDERcook them (a seriously less offensive offense, however). 

He Says She Says

He says: It's not even December yet.

She says: It's already November 29th!

Oh wait! That's not an ornament OR a decoration!

November 28, 2010


Anyone recognize the new header?

Here's a clue. 

And another one. 

And if you STILL don't get it...

What are we supposed to eat THIS week?!

SUNDAY: no cream creamy broccoli soup with bread
MONDAY: tofu stir fry with soba noodles
TUESDAY: quinoa stuffed acorn squash (unless they're bad since they've been on the counter at least a month, maybe more)
WEDNESDAY: kale with apple chicken sausage (try #2), WH potatoes?
THURSDAY: salad with msf
FRIDAY: pizza night
SUNDAY: Calabaza casserole (new recipe to come!)
(ps: there are no links here because you can now use the recipe page!)

November 26, 2010

Saffron again?!

Since that spice resulted in the longest comment on YJDKIY yet, I thought a little fashion inspiration might be in the works. I actually tried to buy the coat at Old Navy, but there were no good sizes left. 

November 25, 2010

New & Improved!

After several requests...there is now a recipes page! Note the permalink at the top.

Oh yeah...THE FOOD!

9 am and time for brussels sprout prep!
local kale
do not try this at home
beet salad and homemade cranberry sauce...outsourced to the deep gap cook!
garlic mashed potatoes with pumpkin and kale
winner of the most delicious!
homemade bread...outsourced!

how many vegetables?
homemade pumpkin pie (outsourced!) with pecan topping and vanilla froyo!

THAT is what was missing! The Menu:

  • Green beans with shallots and almonds
  • Garlic mashed potatoes with pumpkin and kale
  • Sauted brussels sprouts with lemon and parmesan
  • Warm beet salad with feta
  • Stuffing (I had none of this, but it was there!)
  • Cranberry sauce
  • Tofurky & gravy
  • Whole wheat bread
  • Pumpkin pie with vanilla frozen yogurt


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