Sunday, March 17, 2013

Polenta part two

 After letting the creamy polenta from the night before set in a loaf pan overnight it was time to cut.
 After cutting 1 inch slices, I placed them on a baking dish (normally I sear them, this time I baked them).  I baked them at 375 for about 20 minutes.
 Made salsa with butter beans.  Diced tomatoes, onion, garlic, cilantro, salt, pepper, lime, butter beans and hot pepper.
 Poured the salsa concoction over the crispy baked polenta and served.  Baking it turned out fine.  Crispy on the outside and still soft on the inside.  Not shown I also had tofu with avocado cream, but you've seen me make that many times before.
Bella whipped this up on the white board while we were watching television.  One of the dragons from the How to Train Your Dragon movie.  She did a great job from memory.  She has more artistic ability at ten than I'll ever have.

Saturday, March 16, 2013

Much better at home

I have been buying those rolls of packaged polenta lately that are super easy to deal with.  Just peel, slice and cook.  Problem with those handy dandy rolls is they have more ingredients than needed and for the price of one roll; which never makes enough for us to truly enjoy, I can buy a bag of polenta which makes about three jumbo servings.

To make a batch for two purposes (creamy and solid form) I use two cups polenta, 4 cups water, 3 tablespoons Smart Balance buttery vegan spread, salt, pepper and nutritional yeast (to replace the Parmesan cheese).  My heart healthy version tastes just as lovely as its butter and cheese filled counterpart.  I mean, polenta is just grits really.  It's sweet and creamy on its own, you don't need to embellish it too much.

It's easy and fast.  Boil the water, add the polenta, salt and pepper.  Lower the heat and stir until thickened and the polenta is cooked.  Turn off heat and add the "butter" and nutritional yeast.  Done.  It's creamy and delish!
You can sort of see the creamy polenta under the sauce and veg meatballs.

I'll make sure to post what I do with the leftover polenta.  I poured the leftover polenta in a loaf pan and put it in the frig.  When I'm ready to use it I can cut out slices to sear, cut into cubes or add more liquid and have creamy polenta again.  I will most likely slice and sear...just like I did with the packaged roles I used to buy.

Food time

Some missed food posts to share...
 Leftovers for lunch!  Pinto beans with Swiss chard and seared tofu with avocado cream.
 Leftovers for lunch again.  Baked rigatoni with roasted potatoes, eggplant, red kidney beans, tomatoes, garlic, onion and veg sausage.
 Tofu scramble with onions, peppers and mushrooms with Tandoori spice.
Soba noodle soup with carrots, leeks, onions and Swiss chard.

Monday, March 4, 2013

Comic relief

 I needed some today. 

Bella delivered.

Better late than never


I'm not too late to pick up where I left off in life and continue for a better life....

They say it's not too late to get back to exercise, better diet, education, starting over...

So I suppose I better do something.

I'm referring to my work.  Yeah, work.  That thing I can't call a career.  My fault that I didn't finish school I suppose and my fault that I'm still at the same place, doing the same thing and still complaining about it. 

My boss decided to quit without notice.  Our corporate headquarters and owners are now coming to visit to see what to do with us now.  For some reason I'm really not afraid. 

I've learned through the years that office staff in my industry are pretty much at the bottom of the food chain.  So when I notice that only the sales staff are being contacted and assured during this time, I again am reminded where I stand.  Who I am to them.

I'm tired of doing "stuff" for no meaningful purpose other than to bring in revenue.  Other than paying bills that is. Thankful to be doing so, but at what cost? 

I can pay bills other ways.

Like going back to school.  Taking that twelve month health coaching program.  The ECornell program.  Getting out of where I am, and finding a place where I belong.  Where I can help people, children or the community.

I can't help but admit that if they did close the place, I would find relief.  The heavy weight lifted.  Instead of feeling sadness, I would see hope.  I would have received that swift kick in the ass to get moving towards progress, not complaints.  I would have no other choice.

This week and months to come will soon show their true colors.  I'm going to be proactive on this, not reactive.  It's time to move on.

Better late than never.

Chop roast repeat

We can't get enough of roasted cauliflower here.
Lately I have been adding onion in because they also turn creamy and savory.  I've also learned to roast two heads instead of one because one is never enough.
Seared tofu.  You've seen me do this recipe before.  It's a great repeat recipe as well because it's a fast one for those busy week nights.
This recipe is actually from Giada at Home from the Food network channel.  Recipe is called Grilled Herb Tofu with Avocado Cream.  It's killer!  The avocado cream is super easy and is great on just about anything. 

Sunday, March 3, 2013

Chili & Greens

 Wilted dandelion greens and kale with garlic.
Four bean chili over basmatti rice.