Crunchy sky
January 25, 2020
Crunchy sky
Za’atar Eggplant
This is a dead simple way to explore a sometimes under-utilized and misunderstood vegetable: the simple Italian style eggplant.
I can’t take credit for this recipe – I was treated to it at a good friend’s house after she raved about it. She wasn’t wrong.
Gluten-free, paleo, Whole30, low carb, vegetarian, vegan
Za’atar Eggplant
1 purple eggplant
Za’atar
Your favorite cooking oil
Salt & pepper
Line a baking sheet with paper or silicone. Preheat your oven to 200C/375F.
Slice your eggplant into thick “steaks” however you like – width or lengthwise.
Lightly score each slice with a knife in a crosshatch pattern, taking care not to slice through the pieces.
Sprinkle lightly with salt & pepper.
Top very generously with za’atar (enough time form a crust).
Sprinkle lightly with your oil of choice to kind of stick the spice down. Alternately, you can mix the spice and oil together in a bowl, then smooth over the eggplant slices – depends on how much oil you want to use.
Bake 25 – 35 mins or until softened and browned – a bit crisp if they’re thin slices.
Serves 2
January 24, 2020
Selfies with my handsome man
January 23, 2020
Hitting the blog soon – another attempt at recreating a dish I can’t stop thinking about.
January 22, 2020
Yep, I’d walk an hour for night market tacos 😍🌮
January 21, 2020
January 20, 2020
My latest project working through stash yarn:
This is called a Sontag, or Bosoms’ Friend. A historical pattern dating to 1860-ish (in the US – there’s a Danish version as well) and recently popularized by the show Outlander.
I thought it would make a nice light-ish thing to wear over my shoulders in malls and restaurants once it gets warm enough to want bare arms. I’m also working on a second version in an even lighter weight fabric to see what that does.
This thick version could be quite snuggly, though since it’s 100% wool, my Princess skin can’t really handle much time next to it.
January 19, 2020
January 18, 2020
Indian snacks 😍
Crispy Miso Tofu Bowl
This is a great little choose-your-own-adventure dinner that’s perfect for batch cooking – or a party.
Gluten-free, vegetarian, vegan
Crispy Miso Tofu Bowl
1 block extra firm tofu
1/2 tsp. black pepper
1 Tbsp. cornstarch or arrowroot powder
2 tsp. honey or agave
2 tsp. date molasses
2 Tbsp. sriracha
3 Tbsp. coconut aminos or soy sauce
2 tsp. white miso
3-4 cloves garlic, minced
1 inch fresh ginger, minced
3-4 big handfuls baby spinach
2 c. sautéed green beans, chopped
1 green onion, sliced into thin rounds
1 Tbsp. pickled ginger, minced
Nori, snipped into small strips
Furikake
Toasted sesame seeds
Togarishi spice or red pepper flakes
Sushi rice (short grain rice cooked with 1 Tbsp. rice vinegar, 1 Tbsp. sesame oil and salt)
First, place paper towels or a tea towel over your tofu and press with a plate or something heavy about 30 minutes to remove all the water.
Prepare your oven to 200C/375F. Line a baking sheet with paper or a silicone pad.
Make a sauce by whisking the sweetener, molasses, soy, sriracha and miso.
Slice the tofu into small squares, and fold 2 Tbsp. sauce into the tofu carefully – making sure not to break the squares up. Dust with pepper & cornstarch and toss.
Dump out into the prepared baking sheet in a single layer.
Bake 10 mins, flip, and bake an additional 10 to crisp.
Sautée the spinach with the garlic and ginger and add the green beans to warm through. Add the rest of the sauce and toss to coat.
To assemble, place rice in a bowl, add the tofu and veggie mix. Top with furikake, nori, sesame seeds, togarishi, pickled ginger and green onion.
Serves 4
Gastography 