Archive for May 12, 2008

The Duds, pts 1 and 2.

A couple of the things we’ve tried have not quite turned out.  This means you get a teaser picture, but no recipe yet as the foods LOOK good but the recipes need a bit more tweaking before they’re suitable for mass consumption.

Dud #1: “Bluth Frozen Bananas.”

As fans of the show “Arrested Development,” so it’s only natural that we attempt making the famous Bluth Frozen Bananas that George Michael and Maeby peddle to stoners on the boardwalk.  We froze some bananas and then covered them in chocolate and nuts.  Easy enough. 

However, we put them in the fridge rather than the freezer after the chocolate and the bananas got way too mushy inside.  So, either you have to eat it right away like they do on the show, or return it to the freezer (we think).  We haven’t made them again to test these theories.

Dud #2: Sushi.

 

Sure, it looks delicious.  And it actually tasted great.  But the rice did not turn out at all and was super, super sticky.  Perhaps this occurred because we did not use rice vinegar as the recipe called for.  Perhaps the rice was just crappy or overcooked.  Who knows.  Regardless, I blame the rice.

The cucumber, carrot, avocado, and tofu filling was totally delish, along with the soy sauce and wasabi.  Damn.  It all looked so pretty, including the miso soup we made (from a packet).  It was kind of bland and burnt-ish tasting.  And I think I overdid it on the tofu.  Overall, the soup was pretty boring.  But what do you expect when you make something out of a packet and just add hot water?

 

Better luck next time!

Comments (1)

Tortellini and escarole soup.

This is one of me and Ryan’s very favorite recipes. I make it all the time, and it’s super fast and easy. I got the recipe from the show “Everyday Food” on PBS, but veganized it for my own purposes.

3 cans (14.5 oz ea) vegetable stock

2 dried bay leaves

1 head of escarole, trimmed and cut into 1 1/2 inch pieces

1 1-lb bag tortellini of your choice

Salt and pepper

Combine 2 cups of water, the 3 cans of veggie stock, 2 bay leaves, and salt/pepper in a stock pot. Bring to a boil. Add escarole, stirring constantly, and cook until wilted (about 15 seconds). Add the tortellini and cook until they float to the top (about 4 minutes).

At this point, I like to take it off the burner and let it sit – covered – for another 10 minutes so the flavors will blend together even more. Add more salt and pepper to taste, if you like. This soup manages to be both hearty and light at the same time, if you can believe that. Ryan and I almost always eat the entire batch. I just made it on Saturday, but now I kind of want it again tonight.

Enjoy!

 

 

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