hungry like the wolf

two twins, one tiny kitchen

kitchen staples + soba noodles with peanut sauce June 7, 2009

Filed under: Uncategorized — lazypanda @ 1:06 am
Tags: , , , , ,

If you cook a lot, it’s important to always have certain things around that you can use to throw together a quick, delicious meal.  Here’s a list of what we consider to be kitchen staples:

  • couscous
  • pasta
  • Asian noodles of some sort, could be soba, udon, or cellophane noodles
  • jarred sauces.  some of my favorites are peanut sauce, thai green curry, and pesto sauce (or whatever pasta sauce you like best)
  • sriracha
  • canned beans or chickpeas
  • canned stewed tomatoes.  these are good for making quick soups, since you can use the tomato liquid as a broth
  • jarred veggies, such as artichoke hearts and roasted red peppers
  • peanut butter
  • spices and dried herbs.  I find we use cumin, chili powder, basil and oregano the most, but it depends what kind of food you like most.

Using some of our staples, we made some soba noodles with peanut sauce (as you may have gathered from the title), various left over veggies, and sriracha sauce, which is amazing and pretty much makes everything better.  I have heard that peanut butter and sriracha sandwiches are delicous, although I have never personally tried one.  I guess this is a less odd version of that.  It was great, and included 3 of our “kitchen staples”, asian noodles, sriracha, and jarred sauce.  This is also a good recipe for using up leftovers, since you can just throw in whatever leftover veggies you have.

anybody want a peanut?

anybody want a peanut?

Soba Noodles with Peanut Sauce Serves 2

Ingredients:

  • about 2 cups soba noodles
  • sriracha sauce to taste
  • about 1/4 cup peanut sauce
  • 1 cup green onions, chopped
  • 1/4 cup roasted peanuts
  • 1/2 onion, diced
  • 1 cup carrots, sliced
  • about 2 tablespoons olive oil
  1. cook soba noodles according to package directions. meanwhile, heat olive oil in a large nonstick skillet
  2. saute onions, 3/4 cup green onions, and carrots in olive oil until onions are soft and translucent
  3. Remove soba from heat, drain, return to pot,  and stir in onions, green onions, and carrots
  4. Add peanut sauce and stir until coated, adding more if neccesary
  5. Add siracha to taste and stir
  6. Put in 2 seperate bowls.  Sprinkle with peanuts and remaining green onions
 

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.
 

squid fried rice May 26, 2009

Filed under: Uncategorized — lazypanda @ 4:59 am
Tags: , , , ,

Some parents send care packages with home baked cookies.  My mother sends dried squid.

“Do you wanna try some?” I asked my roommate as I hesitantly lifted a piece to my mouth.  “No, I’m good” she told me.

So I gave it to my lovely sister, who has the luxury of a kitchen in her dorm room.  A few months later, I trooped over to her room and we created some squid fried rice.  Delicious!

Squid fried rice (serves 2)

  • 1 package dried squid (find in Japanese grocery stores)
  • 3 cups cooked rice
  • half an onion, sliced
  • 1/2 cup mushrooms, sliced
  • 1 cup bell peppers, sliced
  • 2 tablespoons olive oil
  • 2 eggs
  • 2 teaspoons curry powder
  1. heat up olive oil in a skillet.  once it’s hot, add mushrooms and onions.  cook for one minute, add peppers. cook until all veggies are soft.
  2. add curry powder and rice. saute for 1 minute.
  3. crack the eggs into a bowl and whisk until mixed.  add to skillet and stir together quickly so egg gets incorporated into rice.
  4. cook until egg is nearly done.  add dried squid and a splash of olive oil. cook 1 minute more, or until egg is done and everything is heated.

et voila! le fried rice extraordinaire!