peanut noodle salad.

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Whoah, this salad was a hit! we made it twice in one week so we can eat it all week long for lunch.  With a little meal prep ahead of time it comes together in no time for a quick, delicious weekday lunch.

Original recipe found here
I
 changed things slightly, using tofu instead of tempeh and reducing the amount of maple syrup.

Salad

  • 6 ounces rice vermicelli noodles
  • 2 whole carrots, “ribboned” with a vegetable peeler or spiralizer
  • 1/4 cup (15 g) chopped cilantro
  • 1 cup (30 g) loosely packed spinach, chopped
  • 1 red bell pepper, thinly sliced
  •  1 batch peanut Tofu (ingredients below)
DRESSING
  • 1/3 cup  salted creamy peanut butter
  • 3 Tbsp soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
  • 1 lime, juiced
  • Water to thinTOFU
  • 1 package of tofu, water pressed out
    SAUCE
    • 2 Tbsp salted creamy peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp lime juice
    • 2 Tbsp maple syrupSlice your tofu; marinate for a few hours or overnight. toss in airfyer and cook 370 for 15 minutes, flipping halfway through.

 

homeade naan bread.

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I made some indian food (cauliflower tiki masala from Isa’s new cookbook…YUM), and I couldnt find any naan at the grocery store, SO I made my own! It was pretty easy. I started the dough right before I started prepping the rest of dinner. It takes 40 minutes to rise, so I was able to get everything prepped and in the oven, just in time to start making the naan while everything baked. I was pretty impressed at how these turned out too. Totally made the meal!

Found the recipe here.

  1. Combine warm water and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. Dough won’t rise much, but it doesn’t need to.
  4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8″ thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
  6. This recipe yields a very soft, chewy naan.

block printing with second graders.

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I did another art talk in milos classroom. This time I taught second graders about”The Great Wave off Kanagawa” by Katsushika Hokausai.

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we talked about all the different things they saw in the painting and then I talked to them about wood block printing and and the process behind it.

Then we did our own block printing, using styrofoam plates! Ahead of time, I cut the edging off the plate, so they had a flat circle to work with. I had the students draw whatever they wanted on the plates with a pencil; we spread some paint on the plate using a foam brush, then placed paint-side down on the paper and rolled over it with a brayer. (just a note, we found fatter lines worked better, so when a dull pencil works better than a pointy pencil)  We each made a few prints, so they can see what a “process” it was.

I loved seeing how creative the kids were with they chose to draw. It made a little bit of a mess, but I think the kids had alot of fun with it!

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sazon tomato soup.

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A few years ago my friend served me a bowl of this soup and I have been dreaming of it ever since. This past holiday break, he showed me how to make it! Its so so easy and my family goes crazy for it, so we plan to keep it in rotation. we made it with sazon goya, which I learned contains MSG, so im going to experiment with making my own sazon seasoning and give it a try, so I’ll be sure to report back.

Olive oil
3 Tomatoes
1 packet sazon goya
1 small onion
3 cloves garlic
1 box pasta noodles (shells or orichette work great, but honestly you can use anything)
Salt and pepper to taste

Put a little bit of olive oil in a large soup pot and warm. Once warmed, add dry pasta noodles and continually mix until they get toasted and blistery.

Meanwhile, Puree tomatoes, onion, garlic and sazon with a little bit of water ( to get it going) in a blender and blend until smooth. Add this mixture to the pasta and once it boils fill the blender with water about two times (with my size pot and vitamix I fill it one and half times). You basically want to fill the pot almost to the top with water. The amount of water will have to do with the consistency of your broth. If you want it thinner, add more water, if you want it thicker, add less.  Season with salt and pepper.

Once broth boils, cover pot, lower heat and let simmer about 40 minutes.

Serve with warm tortillas. Soup is good in fridge for about three days.

tahini cereal.

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I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

peanut butter brownies.

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I whipped up a bunch of these brownies for a holiday party I was heading to and they were a  hit! thanks for the recipe, Isa! Will be keeping these in my backpocket FOR SURE!

recipe found here, and in her new cookbook!

comforting miso soup.

miso

Its been pretty chilly around here and all I have been wanting to do is eat soup!

I threw this together with a bunch of stuff that was leftover in my fridge and it came out comforting and delicious. I made the last minute decision to throw in these thick spinach noodles from the asian market I had sitting around and they were perfect. Reminded me of a good bowl of chicken soup, only there is no chicken here!

4 cups vegetable broth
2 cups water
chopped carrots, celery, onion
Cauliflower florets
green beans
(really you can use whatever you have laying around!)
1/2 cup of miso paste (i used yellow or brown i think!)
2-4 cloves of garlic, minced
Garlic
Olive oil
Your favorite noodles (optional)
salt and pepper

Saute chopped onions in olive oil about 5-7 minutes until golden and translucent. Add minced garlic and cook about a minute or so, then add carrots and onion, stirring occassionally and cooking until a little soft, maybe 5 minutes or so.  Add cauliflower and green beans or whatever vegetables you are adding at this point and stir and cook a few minutes longer. Add broth and water and cover pot and cook until cauliflower and green beans are cooked through, maybe 10 minutes or so. I had the water bowling.  Add the miso paste and stir into dissolved.

Note: The noodles i used only needed about 5 min to cook, so I added them while the soup was boiling and I had about 5 min left.  then i added the miso and cooked for about 2 more minutes until the miso was dissolved.

 

“boquet of peace”

Happy new year! This is now my FIFTH year of keeping this blog going. Started as a 365 project, and just kept going and going…its been a great resource to me to keep track of recipes that proven successful as well as keep track of all the things I have made. Heres to another year of good recipes and fun crafting!

Once a month I volunteer as the art mom for my son’s second grade class. For our first project, I showed the kids Picasso’s “Bouquet of Peace” and told them a little about Picasso’s life and a little bit of background of the painting. We talked about other signs of peace and events in which the kids have given or received flowers. One of the kids even had this painting in her room, so she was really excited to talk about it. I passed out card stock, pom poms, construction paper, sequins and buttons and had the kids create their own bouquets of peace. We started by tracing our hands for the hands in the drawing, and then used them materials to create the flowers.