April 16, 2012 – Totally Morbid Thought of the Day

So I’m cooking this unfortunately oh so tasty marinated beef shank for dinner.

Poor cow.

I feel slightly sickly every time I cook meat.
So I’ve been cooking meat less and less.

I really don’t feel bad for tofu, but I do feel bad for animals, especially because of the conditions in which they are often raised.

I wonder what they think about while they are alive
I wonder what sort of hopes and dreams they have for their children

So my totally morbid thought of the day is this:

If in the future there exists a species higher on the food chain than humans, I hope that it will grow us in free range, organic circumstances, and in the end, find us very tasty and satisfying, cooking us in a multitude of different ways, before eventually going through this existential crisis on the whole whether or not to eat meat thing because it’s cruel and inhumane.

Vampires excepted.
There will be no talk of twilight silliness on this blog.

“Let’s Make A Salad!” Video for LING 480 @ #SFU

Here’s a little video shot and edited yesterday for my group’s final project in Linguistics 480, Computer Assisted Language Learning (CALL), with Dr. Trude Heift @ Simon Fraser University, Spring 2012.

The idea was to make a content-based video on the topic of food that could be easily incorporated into an ESL lesson. Each of the members in our group then has to create a mock ESL lesson plan incorporating this CALL technology for the second part of this assignment.
 

There are a few simple lessons that this video could be used for:

  1. Introducing imperative verb forms
  2. Food vocabulary
  3. Food preparation verbs
  4. Reviewing numbers (eg. “Step Six: Dice The Onion”)

Total runtime: ~4 minutes.

Feel free to use this video as part of your own ESL lesson planning.
“Lettuce” know if you find it useful!

Thanks to Lauren and Andrea for being really great to work with for this project.

March 30, 2012 | Lauren & Andrea, "Let's Make A Salad" Video for LING 480 @ SFU

March 30, 2012 | Lauren & Andrea, "Let's Make A Salad" Video for LING 480 @ SFU

Ochazuke (Chazuke) Topped with Crispy Genmaicha

I don’t know about you, but Genmaicha (roasted rice Japanese tea) is a lot of fun to drink (easy drinking!) and a lot of fun to just nibble on, too, straight out of the bag (those crispy little rice bits are awesome). So while making ochazuke, I decided to try using the genmaicha in its crispy form as a topping, sort of like a caffeinated substitute for bubu arare (little rice crackers).

Okay.

Wow!

Good stuff!

So now my favourite version of Ochazuke is this (these ingredients just happened to be in my fridge this morning…they’re not authentically Japanese or anything like that…but it looks like people on the interwebs make Chazuke with pretty much any kind of topping – the common thing being that it’s tea poured over rice):

Steamed rice (can be leftover)
Brewed green tea (or oolong)
Diced cucumber
Bocconcini
Furikake
Genmaicha (dry)
Salt

1.) Steep tea.
2.) Heat up a bowl of leftover rice in microwave (and if you’re using cheese, add it to the rice so it gets all melty)
3.) Dice cucumber
4.) Add salt and cucmber to rice in bowl
5.) Pour tea over the rice
6.) Top the island of rice with furikake and genmaicha
7.) EAT!

If you manage to get the furikake and genmaicha to sit on top of the island of rice in the middle, they’ll stay nice and crispy until you decide to eat it. That genmaicha is really a nice addition! It’s got such a wonderful toasted rice flavour, and the tea leaves are crispy as well, so it makes a really nice topping.

This is actually so much better and cleaner tasting than the little packets of ochazuke topping that you just add to rice and pour boiling water over – those leave me all weird and MSG’d out.

No pictures with this post – you’ve got to make it yourself to try it out!

 

 

 

Vegan Dinner: Tempeh Burger Stir Fry, Quinoa, and BEETS!!!

How have I managed to go 25 years without eating a boiled beet? Please, someone explain to me why I tried plain beets in all their glory for the first time a few days ago?

They’re STUNNING! Sweet like a sweet potato. Soft yet not a mushy texture.

For dinner tonight, we had tempeh burger stir fry, with boiled beets and Quinoa.

Boiled Beets:

Boil for 30-45 mins. Drain. Scrub off skins with a paper towel (they come off pretty easily).

Quinoa:

Put quinoa with water in rice cooker. Crumble up an organic veggie buillion cube into water. Stir. Press “Cook”.

Stir Fry:

Dice onions and garlic. Sautee in pan with olive oil.
Dice tempeh burgers, zucchini and cut cauliflower into florets. Add to sautee pan.
Add ground cumin and coriander
Add chili powder
Add soy sauce

Excuse me while I OMNOMNOMNOMNOM :D

Recipes for the Lazy Cook – #002 – Banana Rice

1.) Microwave a bowl of leftover rice
2.) Add some soy sauce
3.) Slice in a ripe banana

I discovered the deliciousness of this banana rice combination this hungry morning. I happened to have some leftover japanese rice in the fridge, and intended to quickly carb it up with some dark mushroom soy sauce and call it a breakfast. Then I looked at my fruit tray on top of the microwave and saw a couple of sad looking bananas that were going spotty. Then decided to slice one into my rice, just for kicks.

Actually pretty good. Nice balance of sweet and savoury.

In Roald Dahl’s autobiographical ‘Going Solo’, about his time in the RAF during WWII, he mentions one of the cooks making a rice dish with bananas (plantains), and this has always stuck in the back of my head as sounding fairly delicious, because Roald Dahl said it was delicious. I think I tried making it once as a kid, boiling the bananas with brown rice, and it turned out fairly miserable and I had to throw it away.

Simple, comforting, delicious. Good discovery. :D

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