hungry like the wolf

two twins, one tiny kitchen

goat cheese ravioli with bell peppers and brown butter + spicy fried pb wontons June 8, 2009

the first recipe in this post is very classy and gourmet, not something we would likely make in a tiny dorm room kitchen or on a college student’s budget. the second recipe is somewhat ridiculous and would probably make good drunk food, except that it would be a very very bad idea to shallow fry anything while drunk. don’t do it.

from bon appetite, the ravioli (sorry i still don’t know how to make these links work)

because we did not have the time to make our own ravioli, we used wonton wrappers this time. definitely worked, but next time i would go all out and use homemade pasta.

ravioli, being filled

ravioli, being filled

filled with cheese and ready to be cooked

filled with cheese and ready to be cooked

the finished product

the finished product

seriously, make this.  it was delicious and family members proclaimed it “one of the best dinners you’ve ever made.”

we served it with a salad of lettuce, blackberries, and our sweet lemony dressing.

ooh, its like you're in the salad

ooh, its like you're in the salad

while we were cooking, we contemplated what to do with the extra wonton wrappers.  for some reason, we decided that we had to put peanut butter (homemade–just throw  a bunch of peanuts in the blender or food processor and blend until you get the right texture) and sriracha (asian chili hot sauce/best condiment ever) in the wonton wrappers and deep fry them. except we both have a fear of large amounts of hot oil, so it was really shallow frying.

we are culinary geniuses

we are culinary geniuses

the photo caption does not lie.  epically delicious.

spicy fried pb wontons

makes 1 wonton

  • 1 (square, not round) wonton wrapper
  • 2 teaspoons peanut butter
  • 1/4 teaspoon sriracha
  • oil for frying
  • warm water
  1. put peanut butter in center of wonton wrapper.
  2. top peanut butter with sriracha
  3. pour oil in frying pan to a height of about 2 inches
  4. gather wonton wrapper around peanut butter. dip fingers in water and use wet hands to seal top of wrapper.
  5. when oil is hot, put wonton in pan.
  6. fry until golden brown, about 2 minutes.  using slotted spoon, carefully remove wonton from pan and place on a paper towel.
  7. let cool about 15-30 seconds and enjoy!

veggie pizza and strawberry salad May 29, 2009

Filed under: Uncategorized — lazypanda @ 7:46 pm
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I’ve only been back home for two weeks, and I already miss dorm life.  I miss the random crazy-ness of it, like being surrounded by  people to hang out with on weeknights, the guy who spent his entire life pacing back and forth down the hall talking on his cell phone, and finding my neighbor passed out drunk in the stairwell.

one big difference between the dorms and home is, of course, the food.  At school, pizza means “a one dollar slice from the place you go when half the group is drunk and you’re about to start an ill-advised 2 am showing of Lord of the Rings.” At home, pizza means, “homemade wheat dough topped with portabello mushrooms, onions, cilantro pesto, and fontina cheese, served with a salad of strawberrys, pinenuts, homemade dressing, and lettuce fresh from the garden.”  both have their merits, but i think you’d prefer a recipe for the latter.

we replaced half of the all purpose flour with wheat, and we both agreed if we made it again, we would make more of the cilantro pesto, as the cilantro flavor didn’t come through the other ingredients.  overall, the recipe was a success.

lettuce and strawberry salad serves 4

  • about 4 cups lettuce, roughly chopped into bite sized pieces
  • about 1 cup strawberries, sliced
  • about 1/4 cup pine nuts
  • 1 tablespoon butter (or margarine, or smart balance, or whatever buttery thing you like)
  1. melt butter in a small sauce pan over medium heat.
  2. add pine nuts, stir constantly until pine nuts are toasted, just starting to blacken but not burnt.
  3. top lettuce with strawberries and pine nuts, toss.

sweet lemony dressing all quantities are estimated, we weren’t really measuring. i recommend starting with small quantities, than adjusting to taste

  • 1/2 cup olive oil
  • 1/4 cup champagne vinegar
  • 1 teaspoon mustard powder
  • 1 Tablespoon lemon juice
  • 2 teaspoons celery seed
  • 2 teaspoons poppy seed
  • 2 Tablespoons honey
  1. combine all ingredients
  2. stir, or place in a covered container and shake
  3. toss with salad. start with about half the dressing, add however much you need to coat salad.
  4. serve immediately.

vegan quesadillas May 27, 2009

Filed under: Uncategorized — lazypanda @ 10:58 pm
Tags: , , , ,
mmm, melty

mmm, melty

Como frijoles? (how’ve ya bean?) haha i crack myself up.

I’ve bean good because I had vegan bean and cheese quesadillas! (i’ll be here all week, folks)

anyhoo, this was the first time either of us had ever eaten or cooked with soy cheese, and it surprised us by tasting and melting just like the real thing. definitely much better than the strange low fat cheese my mom is prone to buying.

this recipe is easy, vegan, and delicious. enjoy!

Vegan Quesadillas serves 2

  • 1 cup shredded soy cheese (we used Lisanatti Soy-sations, a brand that obviously shares my passion for puns)
  • 4 medium tortillas (we used Mission whole wheat tortillas)
  • 1 cup prepared corn and black bean salsa
  • 1/4 cup cilantro
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • 2 slices pickled jalapeno, chopped and with seeds removed
  1. In a small skillet, heat olive oil.  When it’s hot, add the garlic and saute until browned.
  2. Get 2 plates and put 1 tortilla on each 1.  Use a spoon to spread 1/2 cup salsa onto each tortilla
  3. Sprinkle 1/4 cup cheese onto each tortilla.   Then add the cilantro, garlic, and jalapeno, distributing each evenly between the 2 tortillas.
  4. Sprinkle 1/4 cup cheese onto each tortilla and top with remaining 2 tortillas.  Microwave each quesadilla for 2 minutes on medium heat.