That’s so crazy! I’m totally cracking up at the first photo because it looks like mad scientist cooking, but you can’t argue with results. Your briani looks beautiful.
1 Like
I tried making a veggie cemita this afternoon. It came out pretty good for my first try, but I’ll tweak it a bit next time. I used a Boca Burger patty for the meat, but I’ll probably try a portobello mushroom next time. Unfortunately, Northgate market didn’t have the proper sesame-seed-encrusted bun and papalo, but I found the rest of the ingredients pretty easily. I used this Serious Eats recipe: Pueblan-Style Cemita Sandwiches Recipe
2 Likes
it’s so hot and tomatoes are so darn beautiful right now, so breakfast is gazpacho. This is a watermelon-tomato gazpacho with an habanero pepper thrown in for luck.
5 Likes
Great idea. Healthy and tasty w/a nice kick from the Habanero.
Nice job. Yes, I think the portobello would go great with the avocado.
1 Like
Kicking myself now for not taking pictures, but last night our friends put on an outdoor movie night featuring Indiana Jones and the Lost Arc. Everyone was tasked with bringing Indiana Jones-themed dishes.
We made “Poison Monkey Dates,” which were dates stuffed with goat cheese, candied walnuts and topped with prosciutto. And as a last minute addition, I whipped up some “You Call Him Dr. Jones, Lady(fingers),” which were store-bought lady fingers topped with heavy whipped cream, crushed chocolate covered espresso beans and cinnamon. Both turned out fine enough. People seemed to like 'em. And that movie is so good.
3 Likes
That seems really fun! Tasty too!
T’was! Anything involving puns and food: I’m there.
1 Like
I’m especially liking the lady finger thingy 
Makin’ use of the grill!
First time cooking clams and mussells. Turned out pretty good, I think. A bit tough to tell in the picture, but we threw in some chorizo, tomatoes, white wine, garlic, parsley, olive oil, salt, pepper. Put it all in a tin foil pouch and grilled for 8-10 minutes.
Also had a halloumi/peach/tomato/bread salad.
And a friend made these lil zucchini canoli thingys that had goat cheese and basil rolled in.
3 Likes
Shellfish, Chorizo & Crostini is a great combo. Nice job.
So looking forward to grilling peaches this season. Thanks to Chowseeker I’ve been going to Farmers Markets more frequently. Tenerelli Orchards literally has a different varietal of peaches each week.
1 Like
This is my pan-Asian vegan bento of the week. I managed to learn three more traditional Japanese recipes: nishime/nimono (simmered things), tofu teriyaki (chicken version for my husband), and renkon no sunomono (marinated lotus root). I posted the rest of the recipes a while back, but here are the new ones.
4 Likes
@President_Mochi Interesting. I do that kind of clam thing on a stove, but never thought of a grill.
Look at you. You’re getting really good at this. It looks so pretty too. I’m going to make that teriyaki tofu. My youngest is trying to stay on the veggies. But he’s having a hard time eating enough protein. How did you prepare the tofu part?
1 Like
Very fancy 
2 Likes
Aww thanks, @TheCookie. It’s getting slightly easier learning how to compose bentos. I don’t think I’ve got the proportions right just yet, but at least I get to consume my mistakes.
The trick with tofu is to press out the excess water. You can just sandwich the tofu between two plates and put a very heavy weight on the top plate. After the water has been pressed out, just drain it and use a marinade of your choosing and cook it, or you can just pan-fry or bake it plain.
I really like this Maangchi tofu recipe: Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang) recipe by Maangchi
Also, does your son like tempeh? I like its nuttier flavor.
Thanks so much, @Sgee!
1 Like
[quote=“MaladyNelson, post:116, topic:3429”]
but at least I get to consume my mistakes.
[/quote]See, now how many people can say that? 
.
I’m not sure about the tempeh, but I’ll ask. He was such a meat & potatoes guy. I’m pleasantly surprised he went vegetarian.
Thanks for the link! We thought he’d enjoy the veggie bowls at our local poke spot. But he doesn’t like uncooked tofu 
.
1 Like
So cool that your son made the switch. California is a great place to go vegetarian, especially with all the great farmer’s markets.
Uncooked tofu can be challenging. I grew up on the stuff, but my family wasn’t vegetarian. We would eat it the old-fashioned Japanese way - cold with soy sauce and a liberal sprinkling of MSG. It’s still not my preferred tofu preparation.
Check out Andrea Nguyen’s “Asian Tofu.”
1 Like
I know. It’s great. One problem - he doesn’t really like vegetables… or cooking. I don’t know if he’ll stick with the program. But at least, if he starts eating meat again it will be at a minimum, like me. Most of my meat pictures are my husbands plate 
.
LOL… My upbringing was opposite of yours. My parents were the vegetarians, but they let us eat whatever we wanted. We rejected the tofu completely 
. I guess they rubbed off on me in the long run. We become our parents.
1 Like