Time For A Quickie

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Category Archives: From Scratch

i’m more… falafels and fellini?

This month is Med Month! No, it’s not a month where we all express our gratitude toward medical equipment (what a spectacular month that would be!). Med Month is short for Mediterranean Diet Month, which was created by Oldways. So in honor of Med Month, I decided that I would make some falafels. Well… not really. I actually just had some garbanzo beans hanging around in my cabinet and they were feeling a little neglected, so I figured I’d make some falafels.

I know that this blog is supposed to be full of recipes that can be made quickly and falafels aren’t exactly quick, but they’re easy. And delicious. And vegetarian. Not that I’m vegetarian, but my roommate is vegetarian, so occasionally I like making some meatless things. Read more of this post

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Boba-saur

Although I don’t generally like perpetuating stereotypes (who does?), there are some stereotypes that I can’t help but apply to myself. Like the stereotype that Asians love boba. Well, actually, I’m not a huge fan of boba (I generally prefer jellies in my drinks, so sue me), but they’re still tasty on occasion and they add a little texture to cold drinks.

Brandon and I discovered a bag of boba (or “starch balls” as the packaging appetizingly claimed) in our cabinets and we decided iced coffee boba would be delicious. It’s been fairly warm here in Santa Barbara, so iced coffee sounded right on the money.

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Deep Fry Time!

Lately, there have been all of these healthy-eating crazes and people becoming vegan and raw food and gluten-free and all that. Now, I’m not knocking those people — I know some people do it out of necessity and others… hey, I admire their discipline. But let’s face it: sometimes it’s so good to eat something bad. And nothing is as deliciously bad for you as deep fried foods. And if you’re like me and you still feel sort of guilty about eating such trashy food, it’s not like you have to go around frying Twinkies and chicken. It might ruin the point, but vegetables are just as tasty fried.

So this method that I’m using is the Japanese method of katsu-fry and it’s a little different from using batter or whatever, but it’s tasty and that’s what matters.

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Potstickers Two Ways

I’ve been reading other food blogs and I found this recipe on this really awesome blog called White On Rice Couple.The photos on this site are ah-mazing and the food looks equally as delicious. Anyway, so I found the recipe for their vegetarian potstickers and I thought it was a great idea. I’ve made potstickers before, but I’ve always used Asian ingredients and I always cooked them stovetop. It never even occurred to me use the oven.

So, I checked out the fridge and freezer to see what was up. I also remembered that my mythical roommate Jessica is vegetarian and the rest of use quite enjoy meat, so I decided to make two different potstickers: veggie and not-veggie. Read more of this post

Shaw’s 24th Birthday Coconut Rice Pudding

So, today is my big brother’s birthday (everyone wish him a happy 24th, despite the fact I momentarily hate him for going to see Eric Clapton without me) and I wanted to make some sort of dessert thing for him. Now, what I really wanted to do was bake a cake or something, but cake takes far too long and I didn’t have the ingredients for it. My housemates and I have, however, been talking about making rice pudding for ages. And even though I’m not sure if my brother even likes rice pudding, it’s not like he’s going to be the one eating it.

Anyway, so I decided that I was going to use this recipe from Alton Brown (because that guy is seriously a g), but halfway through I realized that I didn’t exactly have the correct ingredients, but it turned out pretty nicely. It was a little thicker than normal Indian rice pudding, but as long as it’s edible, right? Read more of this post

Miso Eggplant

I have a weird obsession with eggplants, as you’ll probably find out (that and potatoes, but we’ll get into that another time). They’re just so tasty and I think they’re really easy to cook, too. Well, at least Japanese eggplants are. I don’t really use those gigantic eggplants a lot, so I can’t really say how easy those are to cook…

But anyway, I decided to call this dish miso eggplant and it’s not really a specific kind of Asian food… See, I don’t really follow recipes and I kind of just throw things together and hope it tastes good. Because I mean, yeah, it’s nice to know what country your food is coming from, but first and foremost, it has to be delicious. And for me, it has to be able to made within an hour at the most. This is a pretty quick and easy recipe though and shouldn’t take that long.

The recipe is below!

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