Wednesday, June 14, 2006

It's the End of the Slop as We Know It

I was wrong previously. I am moving back home this summer, and there will be no more veggie slop or time to cook or even time to eat in general. Well, I will try to make something once in a while for you to look at, although my family would be disgusted and disapproving of the typical things here. Perhaps I will venture onto less sloppish-looking things.

For the last two slops, the theme is "Cleanin' Out My Closet." I am quickly trying to get rid of everything before I move out on Friday.

This first item is from weeks ago, actually.

Broccoli with Tomato Sauce

- broccoli (whatever I had left)
- 1/2 c. Ragu Organic spaghetti sauce
- onion powder (to taste)

Heated all of these up and ate it. Yes, it's simply distasteful, but oh well.

Spinach and Tomato Sauce

- 3/4 small bag of chopped frozen spinach
- 1 c. Ragu Organic spaghetti sauce

This is even more simple than the other one, as I made this in the microwave. It tasted a lot like spinach lasagna without the ricotta or noodles. Cooked spinach is one of my favorite veggies, second to collard greens...

Thursday, May 25, 2006

Roasted Cauliflower & Teriyaki Pasta

See, I told you that I would get slightly more creative.

Below is some cauliflower that was absolutely delicious. It SO was great to both my olfactory nerves and my taste buds that I took TWO pictures of it:

Roasted Cauliflower

Roasted Cauliflower

cauliflower florets
2 tbsp Wish Bone Just 2 Good light Italian salad dressing
onion powder (to taste)

Basically, I tossed these two together and put them in the toaster oven for 30 minutes at 400 degrees (that's fahrenheit). Did I mention how good they were, especially with the evident crustulation (is that a word?)?

As a side note to this, the black bowl came from some vegetarian chili that I once got from Whole Foods. Yep, talk about ghetto!

The second item is something I whipped up very quickly for lunch today:

Teriyaki Pasta with Broccoli

1 spear of broccoli, chopped
1/2 c. organic pasta (it's going away slowly)
1 cm diameter of whole grain spaghetti (this somehow won't go away)
3 tbsp Kikkoman teriyaki sauce (watery kind)

I boiled the broccoli and pasta, condensed the sauce a little bit, and then combined them. It was surprisingly good, though probably in need of some onion or little firm tofu cubes. At least it wasn't terrible... or yucky... just teriyaki. =P And no, I finished off my last tomato this week, so you can't throw any at my bad joke.

By the way, I just finalized my summer plans, and I am neutral to announce that I am staying in my apartment for summer school and research. This hopefully means more and new recipes for y'all, although my appetite tends to decrease when it's too hot to breathe.

Tuesday, May 23, 2006

The Theme is Gross-Looking, Mediocre-Tasting

Hi folks. My apologies for the not-so-tasty-looking entry today. I promise that I will start making better food as soon as I have time, energy, and inspiration. It's hard to want to go all out when you're cooking for your lonely, ghetto self.

Anyway, the following is just a variation of my oatmeal, the only change being, since I ran out of oats, that I used 1/4 cup of whole grain rice instead. This stuff claims to purge out toxins, so I hope it does that for me.

Whole Grain Rice with Cinnamon, Splenda, and Soy

The second is just some broccoli, maybe about 2 cups or so, that I sort of steamed in a pool of vegetable broth (made from 1/3 cube bullion).

Steamed Broccoli

Again, hopefully better stuff appears soon. I am still trying to clear everything out, although I am quite sure that I will be living alone during the summer.

Monday, May 22, 2006

Backlogged Slop - Oatmeal and More Pasta

I haven't had time to update, but here are the latest items:

I know oatmeal is extremely plain, but since I eat it most mornings, I thought I'd take a picture of it. Unfortunately, I waited until I was almost done eating it before remembering to take the picture.

1/2 c. old fashioned oats
1 packet Splenda
3/4 tsp. cinnamon
dash salt
3-4 oz. plain Silk soymilk
1/2 tsp. Torani sugar-free syrup

Oatmeal with Cinnamon, Splenda, and Soy

The next item was Thursday's lunch. It's basically the same as last week's Chinese broccoli ensemble with less sauce, no beans, and more veggies.

Pasta with Broccoli(s)

1/2 c. organic pasta
1 cm. diameter of whole grain spaghetti
1/3 c. (or less, couldn't tell as it was frozen) Ragu organic pasta sauce
1 cup Chinese broccoli, broccoli pieces
onion powder (to taste)

Sorry, I need to cook better, but I really haven't been in the mood to experiment. Most of my free time I'd rather spend roaming around campus, surfing the net, or sleeping.

Tuesday, May 16, 2006

Curried Cauliflower and Spinach

Second slop!

Curried Cauliflower and Spinach

My mommy gave me cauliflower this week, so here is my attempt to use up the organic Pondicherry curry I got from Whole Foods. I have a recipe for curried chickpeas, which I totally did not follow because I did not have anymore onion or garlic. I didn't even cook it in the right order because I was in a hurry.

The "recipe":

1 tomato
1 tsp curry powder
1.5 cup cauliflower florets
a few frozen spinach leaves that were lying around
dash salt
dash pepper

This is actually lunch for tomorrow, so in the fridge it goes. I had a taste. A bit grainy, but fine.

Thursday, May 11, 2006

First Sloppy Entry - Pasta with Chinese Broccoli and Beans

Welcome to my first entry here. I'm intending on posting the slop that I make because I was inspired by the blogs of REAL cooks.

Anyway, this is just a ghetto dish...

Pasta with Chinese Broccoli and Beans

1/2 c. organic pasta pieces
2 cm diameter of whole wheat spaghetti
chinese broccoli
1/3 c. dry red kidney beans
1/2 c. Ragu tomato sauce
chopped onion

Basically I had soaked the beans for 2 days because I didn't have time to cook them. Today, I finally had a chance to boil them a bit with the veggies. I was in such a hurry that neither of them really had a chance to cook all that thoroughly but good enough for *my* consumption. In another pot was the pasta. Then, I heated up the onions and sauce together and slopped it all together. I had to inhale this before going back to campus. I should have taken a picture of the minestrone I made the other day with pretty much the same ingredients, except it actually tasted good. I had also made a variant last week with curry, but I don't like how the smell exudes for days. Anyway, you will notice a ghetto pattern in my "cooking" in that it is usually vegan (or almost certainly at least vegetarian) and that I use items that I have already in my apartment because I am trying to clear the pantry/fridge/freezer before summer.