An "Eating With St'yle" Quickie

(Posted by Kyle)

We tried the new fake meatloaf made by Field Roast, the company that makes our favorite fake sausages. Texture-wise, very meatloafy. The taste isn't quite there. They have perfected the fake sausage, and their other attempts at fake meat, like the pot roast, tend to taste like the sausages, which isn't a bad thing per se. The quest for the perfect fake meatloaf continues.

Yes, it does look like a big turd.

Update

(Posted by Kyle)

We have not abandoned the blog. The lag in blogging was caused by us freaking out and finding a new place to live when the house we were living in went on the market about a month and a half ago. It's now off the market, but nevermind that because we are much happier with the place we are in now. We are getting settled into the new place and putting some stuff up on the walls, so we'll get some pictures up here soon.

So long, little Lexington house!

Sandwiches and Slaw

(Posted by Kyle)


Steph and I have become quite the connoisseurs of cole slaw lately. We've collected and tried out over half a dozen recipes and liked them all.

BARBEQUE TEMPEH SANDWICH with

EAST AFRICAN STYLE CABBAGE SALAD

This is the one that started it all. Steph claims to have clipped this recipe out of the A&E Biography magazine. Okay, sure.

Cabbage Salad

In a large bowl, stir together 3 T red wine vinegar, 2 t sugar, and 1/2 t salt until the sugar has dissolved.

Add 4 cups shredded cabbage, 1 peeled, seeded and thinly sliced cucumber, 3/4 cup thinly sliced red onion, 1/2 cup chopped cilantro, and 1/4 cup coarsely chopped peanuts. Toss well and refrigerate at least one hour before serving.

BBQ Tempeh (recipe found on the web at allrecipes.com)

Pour 1 cup BBQ sauce of choice in medium bowl. Crumble 8 oz package of tempeh into the sauce and let marinate for 10 minutes. Heat 1 T oil in a skillet over medium heat. Add 1 med chopped onion. Cook until tender. Stir in sauce and tempeh and heat through.

We used the barbeque sauce recipe from the rebar restaurant cookbook, but the recipe is way too long for me to type it out.

SUNNY SUNFLOWER SEED BURGERS with

SWEET POTATO FRIES and

GREEN APPLE CABBAGE SLAW

This is the latest addition to our cole slaw arsenal. We clipped it out of Better Homes and Gardens, I think.

Green Apple Cabbage Slaw

In screw top jar, combine 5 T red wine vinegar, 1/4 cup water, 2 T sugar, 4 t canola oil, 1 1/2 t Dijon mustard, 1/2 t salt, and 1/4 t black pepper; shake to combine.

In a large bowl, combine 1 small head red cabbage, shredded, 1 large green apple, sliced, and 3 chopped scallions. Add dressing and toss.

Sunny Sunflower Seed Burgers from the Whole Life Nutrition Cookbook

Place 1 cup uncooked short grain brown rice in a small pot with tight fitting lid. Add 2 cups water and a pinch of sea salt, cover, and bring to a boil. Simmer for 45 minutes. Remove from heat and let stand for 20 minutes.

In a food processor, finely grind 2 cups sunflower seeds, 1 t garlic powder, 1/2 t dried thyme, 1/2 t dried oregano, and 1/2 t ground cumin. Add 1 small chopped carrot and a small handful of fresh parsley and pulse a few times. Add the rice and pulse a few times to combine all the ingredients.

Form mixture into patties, and cook on both sides for 3 to 5 minutes in extra virgin olive oil.

Sweet Potato Fries from the Whole Life Nutrition Cookbook

Preheat oven to 425 degrees. Cut 4 sweet potatoes into wedges and place in a large bowl. Sprinkle with 1/4 cup olive oil, salt and pepper. Toss to coat. Add 1/2 t turmeric, 2 t garlic powder, and 1 T paprika. Bake in a single layer for 30 minutes or until tender.

Cleo's Fake Beards*: Nic Cage's Fu Manchu

(Posted by Kyle)
*(Confused? See "The Cat of 1,000 Faces," posted July '09.)

A St. Valentine's Day Miracle

(Posted by Kyle)

Check out the dried tea stain I found in the bottom of my mug this morning:

Spooky!

Master of Disaster!*

(Posted by Kyle)
*Title suggested and approved by Steph.

A year and a half after finishing her coursework, Steph decided it was time to apply for graduation. Her diploma came in the mail last week! I wanted to throw her another graduation party, but she wouldn't let me. So we just had a little ceremony here at the house. Steph walked across the living room balancing a book on her head while I hummed Pomp and Circumstance.

Eating with St'yle: Halibut Veracruz

(Posted by Kyle)

HALIBUT VERACRUZ

from recipezaar.com

We have prepared our summer catch of halibut in a few different ways, but by far our favorite is this recipe for halibut Veracruz that we found on the web. The web search was prompted by a tasty version of the dish made for us by Joe while we were in Alaska.

Ingredients:

5 ripe tomatoes

1/2 cup finely chopped onion

1/4 cup vegetable oil, divided

2 garlic cloves, minced

1 1/2 teaspoons seeded and minced serrano chilies (more if wanted)

1/4 cup sliced Spanish olives (stuffed with pimentos)

2 tablespoons capers

1/4 teaspoon dried oregano

6 halibut fillets (6 oz each)

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 teaspoons unsalted butter or butter substitute


Place tomatoes on a large rimmed baking sheet; bake at 450°F for 20 minutes. Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned. Pulse tomatoes and pan juices in a food processor until roughly chopped.

Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender. Add garlic and serrano; sauté 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in oregano.

Sprinkle halibut with salt and pepper. Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat. Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.

Serve with sauce, fluffy white rice and a green vegetable. (We usually use basmati rice, and serve with steamed green beans or broccoli.)