Welcome! My name is Katherine and I like to cook while eating (gets rid of that ravenous hunger thing). Please have a look at my recipes and always remember, never cook on an empty stomach!

Friday, February 26, 2010

Herbes de Provence Tofu Scramble With Peas

**As Previously Published In The Daily Vanguard**

This breakfast is tasty, healthy, and tastes like something you'd spend 12 bucks for at a breakfast place. But don't go out and buy breakfast! Make this instead. Please forgive the photo, I didn't take a picture when I made this. But it guess it kind of fits..bright colors, morning...breakfast..recipe? You see, I totally knew what I was doing all along.
I do have good news though! I have a new camera coming in the mail, so soon my pictures will not suck! Something to look forward to! I might be the only one who cares about that..but yea, it's exciting. Anyway, this meal is fast so it could also double as a quick dinner or lunch when paired with a side salad.

1 shallot
1 large chunk of extra-firm tofu
1/2 cup of frozen peas
1 tablespoon of Herbes de Provence
1 pinch of sea salt
Olive oil

Remove papery layer from shallot and mince like you would a garlic clove.

Slice off desired amount of tofu from its block, and squeeze both sides to ensure there isn’t any extra moisture. Crumble between your fingers into small pieces.

Coat a skillet with a thin layer of oil, about one tablespoon. Turn the heat to medium-high.

Add shallot, and move around with a spatula until it has softened a bit, around a minute.

Turn the heat to high, add peas and salt, stirring until warmed through and peas are no longer frozen.

Add tofu crumbles and Herbes de Provence and mix the ingredients together, allowing the flavors to mingle.

Taste for seasoning, add more salt or Herbes de Provence if desired.

Enjoy with a piece of whole wheat toast or an English muffin.

Friday, February 19, 2010

Popcorn- Four Ways

** As Previously Published In The Daily Vanguard**

Forget the greasy movie theater variety that stops getting tasty after the first layer. Stop turning to the microwave kinds that are adorned with strange orange substances on the inside of the bag. Now you have a new way to make popcorn.

This method is cheaper, faster and, most importantly, not filled with harmful chemicals. Below is a standard base recipe to start with. If you’re feeling creative, there are four possible toppings to match whatever you’re craving that night. There’s a sweet, a cheesy and a spicy addition you can add to your kernels. You’ll still use your microwave to make this delicious snack, but it’s possible you’ll never go back to the old way of making popcorn again.

The Base Popcorn Recipe
This is a standard recipe that is tasty on its own, and it takes less than five minutes to make.

What you need
1 Brown paper bag (sack-lunch style)
Popcorn kernels (which can be purchased in most bulk grocery sections, as well as by the bag in the popcorn aisle)

1 small handful popcorn kernels
1 tablespoon of olive oil
1 teaspoon of salt

Place kernels in bag and fold down in three small panels. Microwave for one minute and 30 seconds, or whenever the time between popping sounds exceeds 10 seconds. Carefully open bag away from face (steam will be hot). Add olive oil and salt and shake, pour into bowl and enjoy.

Spicy Sriracha garlic popcorn
The zing of Sriracha adds some tangy kick to the popcorn, but feel free to use any of your favorite hot sauces here.

2 pats of unsalted butter
1 garlic clove, minced
2–5 squirts of Sriricha or any other hot sauce, depending on preference

Microwave all ingredients in a small bowl or ramekin. Top finished popcorn (omit olive oil from original recipe) with sauce mixture.

So sweet popcorn
This recipe is reminiscent of the kettle corn you can purchase in bags or at fairs. Warning: This one can be addicting.

4 pats of unsalted butter
3 tablespoons of fine sugar
1 pinch of salt

Heat all ingredients in a small saucepan over medium heat, stirring slowly until butter is melted. Top base popcorn recipe with mixture, shaking to ensure even coverage.

Not-so-cheesy popcorn
While this topping doesn’t use any actual cheese, the nutritional yeast creates a similar texture.

1 small handful of nutritional yeast (which can be purchased in most grocery bulk sections)
1 tablespoon olive oil
2 pinches of salt

Make base popcorn recipe. Top with olive oil, shake bag to ensure even coverage. Add nutritional yeast, shake again. Add salt, shake again.

Thursday, February 11, 2010

Beet Kale Salad

This recipe is kind of an "everything but the sink" lunch, but the results were tasty and so, so filling. If you don't like beets, I'm sure you could sub purple potatoes or something equally tasty and starchy.

2 beets
2 tablespoons of freshly minced ginger or powdered ginger (which I used)
1/2 container of Whole Food's Kale&Sesame Seaweed Salad (from the prepared foods section)
1 egg
1/2 tablespoon toasted sesame oil

1) Preheat oven to 375 degrees. Since beets take forever to bake, it's good to start this recipe BEFORE you're hungry for lunch. Or you can always do a little cooking while eating;)
2) Wrap beets in foil, and place in oven. Let bake for 1 hour.
3)Remove beets from oven, drain juices, and let cool.
4) While beets cool, hard boil an egg (drop egg into boiling water and leave in for 10 minutes. Run cool water over when done). Slice the finished egg.
5) Mix the beets and hard boiled egg slices with the kale salad, add the rest of the ingredients. DO NOT salt, Whole Foods does enough of that with this salad.

Sunday, February 7, 2010

Steak Fajitas

Steak Fajitas

*As published in The Daily Vanguard*

Steak fajitas are a delicious option that can accommodate the tastes any guest you might be sharing with. Serve this recipe in a “build your own” bar at house, laying out toppings and the following salsa recipe so each eater can design their own perfect fajita. For a vegetarian option, simply replace steak with a block of extra-firm tofu and decrease cooking time to three minutes per side.

1 lb flank steak
2 bell peppers, sliced into strips
1 onion, sliced into rings
Flour, corn or whole-wheat tortillas, taco sized
Canola oil
1 teaspoon chili powder
2 teaspoons cumin

3 tablespoons brown sugar
5 dashes Worchester sauce
5 shakes of hot sauce, such as Tapatio
1 handful of cilantro, chopped finely
3 tablespoons canola or any oil
Juice from two limes

Possible toppings
Sour cream
Chopped cilantro
Hot sauce
Lime juice
Prepared guacamole
Grated cheddar cheese


Put steak in a large Ziploc bag with ingredients for marinade, shaking to ensure coverage. Place in fridge for 30 minutes or overnight.

Put one tablespoon of oil in a large nonstick skillet. Turn the heat to medium-high, and wait until oil has tiny wisps of smoke rising.

Add marinated steak to pan, and allow one side to cook for five to six minutes, lowering the heat if the pan begins to burn. Flip steak and cook for another four to five minutes. Remove to plate and cover with foil and let sit for five to 10 minutes.

Add another tablespoon of oil to the pan and follow with peppers and onions, along with a shake of cumin and a shake of chili powder. Cook at medium-high heat until vegetables start to brown and soften, about six minutes.

Meanwhile, slice cooked steak against the grain into thin strips. Take tortillas and place on a plate and cover with plastic wrap. Microwave for one minute.

Set up a fajita bar and allow your guests to enjoy!

Pico de gallo
Since the ingredients in this recipe are all chopped into small chunks, it makes sense that pico de gallo translates to “beak of the rooster.” But you don’t have to be a bird to enjoy this classic recipe for your fajitas, chips, eggs or anything else you enjoy salsa on. Use canned tomatoes during winter or fresh tomatoes in the summer when they’re in season.

2 cans of diced tomatoes drained of any excess juices (or in summer, four-cored and seeded tomatoes, diced, any variety)
1/2 onion, diced
Juice from three limes
1 clove of garlic, minced
5 tablespoons of chopped cilantro
1 jalapeƱo, chopped and seeded


Mix all ingredients in a large bowl.

Taste and add salt and lime juice to your liking, perhaps add a teaspoon of sugar if the lime is too tart.

Cover the salsa with plastic wrap and let marinate in fridge for as long as time allows.

Spoon the salsa onto fajitas or whatever meal strikes your fancy.