Batter Licker

December 19, 2011

sausage and spinach stuffed mushrooms

Do you know anyone who doesn’t like stuffed mushrooms? I don’t. Even self-proclaimed mushroom-avoiders dig in eagerly when the mushrooms are stuffed with ingredients they love.

Sausage. Greens. Bacon. Cheese. Bread crumbs. Whatever you have on hand or know your friends and family love to eat generally works as a stuffing.

My favorite thing about stuffing mushrooms, besides the endless flexibility with stuffing ingredients, is that the natural size of mushrooms is appetizer-friendly: one or two bites’ worth of food. No time-consuming prep required, as it often is when I’m trying to convert something larger to small, bite-sized, nibble-appropriate portions.

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I also love that the mushrooms themselves are naturally shaped as cups, which allows them to act as fairly mess-free, self-contained vessels. This makes them easy to serve with or sans toothpicks, which is key because I often forget to pick up toothpicks anyway. (more…)

August 17, 2011

marinated roasted mushrooms and zucchini

I have noticed a lot of complaints lately on Twitter and the rest of the interweb – from foodies more fortunate than me, in that they actually have outdoor space – about overabundant zucchini and summer squash littering their gardens. And I have a solution: drop some off at my apartment. I would be ecstatic to help relieve the burden.


However, being mindful that some of these poor, unfortunate souls may not live in the Bay Area, I recommend roasting the prolific veggies (or grilling – for those living in places that actually have hot summer weather; not San Francisco). But don’t stop there. (more…)

March 24, 2011

asian cabbage rolls with spicy lentils

When I saw Faith Durand’s recipe for Asian Cabbage Rolls with Spicy Pork, I immediately decided that I had to make it, but with lentils in lieu of pork. Lentils work very well with garlic and ginger in Indian food, so I expected them to do just as well with the same base flavors augmented by the quintessentially Asian combination of sesame, soy, green onion, and cilantro. And they did.

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These spicy lentil-stuffed cabbage rolls were so packed with flavor (not to mention nutrients and other healthful qualities) and so satisfying that I craved them for a few days afterwards. (more…)

March 17, 2011

aloo palak dal (indian-spiced lentils, spinach and potatoes)

To those of you who didn’t jump the gun like I did to celebrate St. Patrick’s Day with cabbage and celery root in drunken mustard last week (and then again last weekend with a full-on family shebang), I hope you’re wearing green clothes, drinking and cooking with whiskey and beer, picking on your favorite leprechaun, and planning to make cheesy corned beef hash bread tomorrow with your leftovers.

As for me, it’s time for more whiskey and beer some Indian food that’s equally cheap as cabbage and potatoes (but isn’t boiled to death while everyone is distracted by adult beverages and rowdy conversations and then smothered in a spicy mustard disguise at the dinner table because obviously, after several whiskey shots and black and tans, this is the best cabbage ever!).

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One of the benefits of eating vegan (or reducing meat and processed foods, at least) during the week is how cheap my grocery bill has become. I’m talking $20 per week for two people cheap, which, compared to my formerly $60-70 per week bill, is ridiculously low. I should probably go buy a new toy to play with a very necessary device for my kitchen to reward myself.

The other major benefit comes in the form of Indian food. (more…)

May 31, 2010

creamy corn and mushroom risotto

Filed under: rice,vegan,veggies — Tags: , , , , — Kristen @ 9:53 am

San Francisco and I will soon celebrate the five-year anniversary of what I’m pretty sure will be our life-long love affair. Over the years, we’ve really grown together. I’ve come to share her love for farm-fresh, locally grown produce and CSAs. We’ve shared many eating adventures, eating our way through a large percentage of the Indian restaurants in the city within a mere month, seeking out restaurants like Red’s Java House and Boulevard that couldn’t be more different but are each foodie landmarks in their own right, and making a Saturday morning ritual out of walking to the farmers market to peruse the goods while sipping Blue Bottle cappuccinos and munching on Downtown Bakery apple swirls and seasonal fruit galettes. We’ve become weekend hikers and city explorers, avid museum-goers, sometimes concert attendees, and periodic wine country visitors. But for all the shared enjoyment, we still can’t come together on one issue: the weather.

You see, San Francisco is whimsical, constantly changing her mind, wanting what she wants and needing to have it now. Quite honestly, she’s a little high maintenance when it comes to this particular issue. I, on the other hand, prefer the sun, though I don’t really mind the wind or the rain or even the fog. But the one thing that drives me crazy is her insistence on starting off with a windy, rainy mess of a day, then giving a brief glimpse of sun, and later dashing all hopes of good weather by issuing a complete downpour. And then fluctuating between beautiful sun and windy rain as often as some San Franciscans take coffee breaks.

Last week alternated between caught-in-a-downpour-without-protection and sweating-in-rubber-boots-and-turtlenecks moments, keeping my feet consistently wet and causing my appetite much confusion. After scoping out summery produce at the market and enjoying barbecued summer fare the weekend before, I allowed myself to get too excited about light, chilled, produce-centric meals.

But amidst the largely cold and rainy weather this past week, I found myself yearning to eat something warm and comforting, yet also summery. A serious dilemma, indeed. So thank goodness for corn (more…)

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