Vegan

Inquiring Minds: The Bay Leaf Enigma

Posted in Dinner, Food, Informational, Inquiring Minds, Lunch, Main Dish, Meat, Poultry, Starch, Vegan, Vegetarian on May 5th, 2011 by Audrey – 2 Comments

Join me, friends, as I christen a new addition to Can Do Kitchen. Henceforth, I will be penning occasional informational posts, dubbed the Inquiring Minds feature, in which curious cooks put forth a question, and I provide an answer to the best of my ability, complete with resources and the occasional link.

In today’s inaugural post we reflect on bay leaves. An inquisitive CDK reader asks: “What is the purpose of bay leaves? Don’t really smell, can’t actually eat them, yet they’re in everything…” Here are my answers, as well as a few handy links. read more »

Seattle and Cake

Posted in Dessert, Food, Recipe, Travel, Vegan, Vegetarian on May 25th, 2010 by Audrey – 6 Comments

Space NeedleAs much as I love my home city of Portland, I’ve pretty much always got a chronic case of wanderlust, and so there’s nothing like a couple days out of town to shake off the dust of routine and get me feeling fresh and happy to be home again once the trip is through. This past week, DG and I hightailed it up to Seattle, where we had the chance to reconnect with some great friends, as well as take advantage of some of the city’s excellent eats and drinks. (I’ve spotlighted some of our best finds at the bottom of this post. Check it out!)

We had the great good fortune of being able to be temporary lords of the manor (and cat-sitters) at a friend’s house up there while they were in the land down under. The chief benefit of this arrangement, aside from the palatial setting (compared to our one-bedroom apartment), was that we were able to entertain a big group of friends and host a pot luck dinner – I didn’t feel quite up to the task of cooking for everyone in someone else’s kitchen, but wanted to get everyone together for good times on our own turf. Luckily, with this crowd, I knew would be a stomach-pleasing endeavor, and indeed it was. read more »

Kitchen Sink Quinoa Salad

Posted in Dinner, Food, Lunch, Recipe, Salad, Side Dish, Starch, Vegan, Vegetarian on May 18th, 2010 by Audrey – 6 Comments

Image of Kitchen Sink Quinoa SaladLet’s face it, we’re all spoiled by grab-and-go convenience foods. When the hunger beast rears its angry head, we walk into the kitchen, stare blankly into the brimming refrigerator, and, seeing only ingredients, conclude that there’s nothing to eat. Au contraire, my friends! There is just nothing ready to eat. I know what you’re thinking. “What am I supposed to do? Gnaw on a leaf of Swiss chard?” Well, yes and no. See, when we’re faced with a barrage of ingredients, its often hard to envision what the end product is, so our brain overloads with either the excess or absence of options, and we give up and either go hungry, eat something convenient and pre-made, or go buy something prepared. However, with some practice, we can start to see those items filling the corners of our fridges and pantries as vibrant parts of a delicious whole. The best place to start is to find some foundation on which to build a dish, and then go from there.

Today’s blank canvas is quinoa (KEEN-wah), a magical little grain in a tiny snail-shaped dot. (Actually, it’s technically a seed because it’s not from a grass, but rather from a plant closely related to beets, spinach, and tumbleweeds. Really, tumbleweeds! Just another reason to love quinoa. However, we treat it as a grain in cooking.) For those of you unfamiliar with quinoa or previously tentative about trying it, welcome to a new taste sensation. It has a nutty flavor and toothsome mouth-feel, and can be used a lot like rice or small pasta (think orzo or couscous), but it’s incredibly good for you (high in protein and gluten free) and simple to prepare. You can find it in packages near the rice and pasta in your market, or in the bulk section, which is the more economical option. I buy it in bulk and store it in a big glass jar. The easiest way to prepare it is to boil it in water or broth (2 parts liquid, 1 part quinoa) until the water is absorbed (about 12-14 minutes), fluff and serve. Instant side dish. From there you can get more sophisticated and make pilafs, salads, stuffings, etc. It’s also really tasty added to soup or hot breakfast cereal. (Fun fact: quinoa is currently being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights because of all its nifty convenient and nutritious characteristics. Space grain! Definitely ups its cool factor.) read more »