Beef and mushroom tortellini

I don’t think this is my first time making pasta, since I definitely consider ramen noodles to be pasta, but it is the first time I made Italian pasta, and stuffed too. Yesterday I made steamed dumplings, and used the same folding you’d used for tortellini. Because of that, and the fact that there’s no food that I like in the house, I decided to make some today. I made soup. Completely experimented on it though.

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It’s not much, and it does not look like any picturesque soup you’d find on Pinterest, but it is tasty.

For the dough, since I didn’t have eggs I had to look up a recipe for it. Just a cup, maybe a cup and a half of all purpose flour, a pinch of salt, and water (added sparingly). It gives you enough for two batches. This really only needed half the dough. I used a small cutter and got about twenty circles for the tortellini.

The filling was just some minced beef, and mushrooms, cooked in olive oil, pepper, Italian seasoning, parsley, oregano, Cayenne pepper. Added water for broth that I added to the soup.

The soup broth was easy too, but here I really experimented. 2 Ochroes cut up, half a carrot diced, some cabbage shredded, half a beet grated, some coconut milk and half a Maggie Soup-it-up, and two hot peppers. I was a little worried, because the veggies were for salad, and the beet turned it pink, the coconut milk was all you could taste, and I couldn’t really add anything else before I ruined it. But it’s really not bad. At least once it cooled down. The peppers give it a subtle heat, the milk adds texture and taste, and the veggies give it body

– Kaye~

P.S.

I still have the second half of the dough to use. I dunno how yet. Any suggestions? It’s a simple water-flour mix. And I already did dumplings for the week.

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Recipes and lifestyle changes – Recipe for Recipe?

It’s been a while since I did a food/ recipe related post. it’s been age, and I’m feeling the loss. With my mother and brother deciding that they’re going on two different (but really, they’re really similar) diets, and my father adamant that Meat of any kind must be present at every meal, and me with my PCOS, that’s caused a million arguments before and after diagnosis, and my sister, just wanting food, (whew!) really, I’m a little disappointed in myself that I haven’t been posting anything.

I did make a batch of eggless oat cookies, and they taste really good, and no one but me knew they’re eggless. I find strange enjoyment in sneaking new food ideas to my family. I still have a couple so they last a while.  You really only need two or three in a serving!

I made a couple of tweaks, cuz there were things that we didn’t have, or that I thought might make a difference

  • I didn’t have nuts that I wanted to put in it, so I just ditched that.
  • No sugar, so i used agave syrup and halved the amount.
  • No cinnamon, substituted nutmeg
  • And I used apple cider vinegar.

It makes for pretty good handrolled cookies. It was a bit sticky, but using a spoon wasn’t gonna work for me. I tried. So I dealt with the sticky. It wasn’t that much of a big deal.

Thing is that the recipe said it makes 44, but  I got 22. So maybe I doubled a bit while I was rolling them out?

But as awesome as this recipe is, it can only go so far for me. I need more than just snacks. I’d really like to change my eating to suit my PCOS needs, but I want to focus on homemade recipes. And I think it may be best to find things that are easily found in tropical regions. Anyone have suggestions?

Sweet and sour tofu… And veggies?

I dunno what I’m eating with my sweet and sour tofu that I have marinating in this homemade sauce but I can trust that it will be something! *superhero pose of victory!!!* Most likely veggies. Or nothing at all. Either way, I have salad  to make. But I’m procrastinating to blog instead.

So, recipe for the sauce is above, it’s sweet and sour, and I tweaked and added things not called for – like the rest of the marinade made for the fried tofu patty-esque pieces that I did and didn’t mention. [As an aside, I really don’t remember what was in that one.]

I can’t remember the difference between corn starch and corn flour, if they can be used interchangeably as substitutes for each other, or what, but the pack said corn flour, and I used it. =[

Since I added that extra sauce, I eyeballed the amount used. The extra corn flour I added to the simmering pot after the other sauce lumped up, which was something I should have remembered would happen, but it doesn’t seem too bad.

I used teriyaki sauce instead of soy and halved the amount called for. And I switched out white sugar for brown, and used less.

Used about half of the finished product to marinate the tofu pieces and the rest is in a glad bag for freezing for later use.

I’m gonna have to find containers to transfer the food from my lunch container if I’m leaving the house tomorrow. Haven’t decided yet, but better to be prepared than not.

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So, I leave you now, to bemoan and/ or ignore the responsibility I have of cleaning up my stuff.

– Kaye~

Food post! (-ish)

Okay, I’m a little behind on the recipes and whatever food-wise, but I did manage to use chick peas (channa) in two recipes. I admit that both need a little more work,  although the hummus came out okay.

Basically,  I just reused leftovers from other recipes from the past, and tried to make a savoury yogurt dip and channa for croquettes. The croquettes are alright, but the dip needs a lot of work. So no recipe posted with this until I get it right. I’d love some tips in making them though. Especially that dip.

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Chickpea croquettes topped with hummus, barbeque sauce and savoury yogurt dip

It’s pretty filling though

– Kaye~

Veggie Patty! -Sacrilege!

I made this edible, almost passable, sacrilegious veggie burger patty and it is delish!

It’s pretty sick  that I’m basically going against everything I’ve been taught by my father about the wonder that is meat.  I’m proud of myself for deciding to do what I do, even if it doesn’t necessarily help me healthwise (although, honestly, I’m praying to God, that this helps. Not an exaggeration either, I’m serious here.)

I live in a house that’s more readily stocked with meat and meat-containing products and it is more likely to find containers of meat, already seasoned and ready to cook  that it is to find…. just about anything.

That’s our house – meat and books. Books and meat. It’s great.

So when my father heard I was making burger patties and then realizing that I was going against the good that is the Meat Burger – his face lit up and fell faster than getting a revive in a game only to be burned to death by Sephiroth because of course his attacks take up the damn area. (I really miss Kingdom Hearts)

But the burger patty mixture was alright. I ate three today. :3

Of course I tweaked the recipe. I honestly tried to follow this recipe. I did. But then I lacked parsley. And three eggs seemed like a lot. And I really wanted it to taste at least a little bit like Daddy’s beef burgers, because I can’t stress enough how much I love it. But red meat is bad when you have PCOS, so not gonna have alot of that. :/

I ditched the salsa. I really just wanted the patties. That’s it.

1 1/2 cups water -used
1/2 cup dried lentils -used
Cooking spray -Sub with olive oil
1 cup chopped onion $  -used 
1/4 cup grated carrot $ -used 
2 teaspoons minced garlic – grated.
2 tablespoons tomato paste $ – pureed like four whole tomatoes
1 1/2 teaspoons ground cumin – tossed that baby in sans care (there was care – but it really was kinda plenty)
3/4 teaspoon dried oregano -fresh, two sprigs
1/2 teaspoon chili powder – lacked
3/4 teaspoon salt, divided – no average or measuring
3/4 cup cooked pearl barley  -used
1/2 cup panko (Japanese breadcrumbs) -Sub with whole grain crackers rolled out
1/4 cup finely chopped fresh parsley – lacked, ignored
1/2 teaspoon coarsely ground black pepper- tossed that baby in sans care
2 large egg whites $ – nope
1 large egg $ – used
Also some Worcershire sauce, Chief lime hot sauce, and Oyster sauce. And veggie stock that i made for something or other to cook the barley after it was boiled in the water.
That’s all I used. Everything was prepared and cooked today, cuz no leftover barley!
Need to tweak this again or try other veggie burger recipes, but for a first, it didn’t come out too bad.

Gym? There are no emojis to express my hatred…

Found some: 😓😵😦😰💀

Still, I will be finding myself doing gym things, and water aerobics probably, this week. Ugh.

Upside to this, I have bentos to make for lunch and breakfast.

For lunch I made four flour tortillas, one for each of us cuz it’ll be a crew most likely, green salad and hummus, with hardi milk tea. Because  I like that. And water too. Yup. •_•

For breakfast, I think I’ll drink a  glass of hardi tea, and we have leftover salmon, so that and crix biscuits. For snacks, I have cereal, trail mix and sunflower seeds in a baggie.

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Question: Should I eat before the gym workout or wait till after?

– Kaye~

‘Nother food post! – two for one special

Yeah, so it’s been a while. Mainly cuz I haven’t been making anything, or really, eating anything. I’ve been mostly snacking on cereal for the past week.

Yesterday though, since my parents took the day, and my brother decided to stay home, we did a spin on our typical home alone food routine.

Forty minutes total walking to and from the grocery for a ramen run where we binge on different instant ramen bricks and cups.

But yesterday we were too lazy to be bothered, and in as much as I really wanted ramen even under my ban, I decided to make my own, instead of just talking about doing it.

It’s pretty easy and a single serving of this could go far. We made it twice, which was our mistake. Unlike the instant noodles, these are extremely filling. Seriously. One serving is good for two people, maybe three. The second time I doubled the recipe. That was a mistake.

Again, I tweaked the recipe.

They suggest a mix of high gluten and low gluten flours, but they also said all purpose could be used. So I did. The rest, there was no need to substitute.

I have to learn how to cut it thinner though, cuz it came out looking like fettuccine.

The soup: instead of just boiling the noodles prior to making it, I prepared a stock with oregano, thyme, mint, (from mommy’s garden) red pepper flakes, maybe a 1/2 tsp oyster sauce and a dash of Worcestershire sauce. Nothing else was really added to it, although my brother put Vienna sausages in his own when it was done. Must boil as the recipe calls et voilà! Homemade ramen.

Today I went to school to sort out what we can expect for the new semester. Opposite the school, ( obliquely?) there is this gourmet bakery that caters to gluten free diets. Everything is made on site, and it’s pretty good.

Hella expensive though. Over $100 TT for hummus, two scones and a loaf of multi grain bread. (Exchange rate is 6.35TTD to 1.00 USD) But I  suppose it was worth it. (Bread alone was $60)

While I was in school doing my business, parents went to the upmarket (once a month, local fare on sale. It’s awesome ) Of course Mommy went straight for trinkets while Daddy went for food. We have pepper chow. It’s five kinds of pepper  and all kinds of hot. Love it.

And that was lunch. Hummus, bread, pepper chow, tuna and tomatoes, salad. Healthy, filling, very low gluten, protein, carbs, fats, fibre. What else does that meal offer? We get it.

Good thing about this is that now that I know everyone will eat it, I can actually try my hand at hummus so we don’t have to spend money on something that’s easy enough to prepare home.

– Kaye~