Friday, August 29, 2014


So they were all ugly but these two were the ugliest. And they were the only ones left by the time I got around to taking the picture...

I actually just used my regular sourdough bread dough recipe. It had been sitting in the fridge for 4 days. I had even taken it out yesterday and left it out on the counter to raise but then didn't get around to baking it so put it back in the fridge again. Anyway, pretty well abused dough.

Divide a loaf portion into 11 pieces. Add any internal flavorings, like raisins and cinnamon. Knead them in. Roll into snakes, squash ends together to make bagels. Rise an hour~ish (my dough is sourdough).

Preheat 500'. Boil 4"of water in pot. When boiling add 2 tsp baking soda. Boil bagels 2 at a time, for 30 seconds. They should float. Flip. Cook 30 seconds. Remove. Repeat with all the bagels.

Top with any desired toppings, put in oven. Reduce heat to 425'. 15 minutes. Rotate pan 180 degrees. Bake 12~15 more minutes, or until done.

They turned out really well. Especially the cinnamon raisin ones. Next time I'll be sure to have some labneh cream cheese on hand to go with them.

Tuesday, August 26, 2014


V's first attempt at rolling sushi. I'd say it's a win!

If he can perfect this technique, we are going to save a ton of money on going out to eat sushi :-)

Monday, August 25, 2014


This was my stroke of genius for lunch today.

Toasted the rest of my sourdough bread under the broiler. Rubbed with a clove of garlic. Topped with fresh mozzarella. Melted another minute under the broiler.

Then I had two leftover veggie sautes that I put together and poured over the top of the cheese toasts. Top with pine nuts. Done.

Thursday, August 21, 2014

Fried egg on asparagus hash

I fried up some potatoes with onions in a frying pan until crispy.

I did the asparagus with olive oil in the oven on 400 degrees for 20 minutes.

Then I fried them together on the stove for a minute. I added some raw smoked gouda and topped with a fried egg.

Now I have lunch for the rest of the week :-)

Wednesday, August 13, 2014

Rice balls!

So the picture is enormous but these are my new favorite thing! The terrible looking black stuff is the black sesame paste from the previous recipe. I also put leftover mahi and some red beet and cabbage kraut in the middle.

Basically, you just cook sticki rice and shape it into balls with wet hands. We use Calrose rice at our house for sushi needs. I cooked 3 cups rice with 3.5 cups water. Bring to a boil, then turn to low for 20 minutes. Then I spread some of the rice out on a plate and sprinkled sushi rice vinegar on it. 

Make a cup out of your hand and put some rice in it. Bunch up the toppings in the center with whatever other sauce you want to use. Then add another scoop of rice on the top and pat it into a ball of rice with the toppings hiding in the middle. Squish it pretty hard and use plenty of water on your hands. 

They're good day-old too so you can make a bunch ahead of time. And they are fabulous lunch-box food. Make smaller balls for kids.

Udon with black sesame paste

This is from Heidi Swanson's cookbook. It was so delicious! I definitely swapped out a few things - like I used udon noodles. And we don't eat tofu so I subbed scrambled egg strips. The black sesame sauce is fantastic though. I have some extra I've been using in rice balls too. Go here for the recipe!

Tuesday, August 5, 2014

Burrito bowl

I was planning on black beans for dinner but they're just not getting soft after hours of cooking... Which means my good storage collection of black beans is probably heat damaged. Sad.

But I still had those ripe avocados so I went ahead with burrito bowls tonight using the leftover lentils from lunch.

Rice, lentils, carmelized onion, cilantro, marinated cucumbers, and raw cheddar.

To drink is sparkling mineral water with rootbeer stevia and a splash of bourbon vanilla.

Red lentils with kale

This was our lovely lunch today.

Saute onion in olive oil until brown. Add a bunch of chopped kale. Add salt to taste. Saute until soft. Add two garlic cloves and saute just until garlic gets fragrant. Remove from heat and sprinkle fresh lemon juice. Stir.

Boil red lentils in water about 7 minutes or until soft but not mush. Drain and rinse well.

Dish up lentils, top with kale saute.

And we had some watermelon for dessert. Delicious!