Sunday, August 28, 2011
Ethiopian Diamond Restaurant Review
This won't be a crazy detailed review. I have only had Ethiopian twice in my life, but this was the far better place to have it. A friend and I went and ordered the vegetarian tour of Ethiopia. This allowed us to try and share multiple dishes. We also had tea which they served a chai blend that was delicious. Overall, the food was fantastic!! Only one of the six dishes was spicy, so anyone with qualms about ethnic food because of spiciness should try Ethiopian. The proportions were medium sized, but they serve you PLENTY of bread so you won't leave the table with out being stuffed. Prices were very reasonable! I would say the only thing lacking is the atmosphere of the restaurant lacked charm. It was kinda decorated like a cheesy banquet hall. They do serve alcohol for those boozers out there! Overall, recommended!
Perfect Pesto Potato Salad
Sarah Kramer does it again! Wow is this a great dish to eat alone or share with others. It is one of those dishes that tastes great and just happens to be vegan and gluten free. Love that! Be wary of the night shades in this recipe though. Also this recipe is EASY EASY EASY
Salad:
2 lbs of potatoes quartered
1/2 lb of green beans cut into 1 inch pieces
4-6 sun dried tomatoes, chopped. (I added a lot more because I love me some sundried tomatoes)
2 tbsp of balsamic vinegar
Pesto Sauce:
1 1/2 cup of fresh basil
1/4 cup of pine nuts
2 garlic cloves
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of oil
In a large pot of salted water, boil the potatoes until they can be pierced with a fork. Drain, rinse under cold water and set aside. Pesto sauce: In a food processor or blender, combine basil, pine nuts ( I added some to sauce and sprinkled some on potatoes), garlic, salt, and pepper. Slowly add oil while processing. Once potatoes are cooled add to bowl with sun dried tomatoes, vinegar, and pesto sauce. Toss to coat. Serve Chilled.
Basil is really great for stomach distension with gas, some types of headaches and menstrual irregularities such as PMS. Essentially, it helps with irritability too because if you take these above symptoms away you would just be less irritable : ) Potatoes are once again a NATURAL energizer. I assure you take out sugar and add natural energizers of the body and within a week you will feel 75% better!
Salad:
2 lbs of potatoes quartered
1/2 lb of green beans cut into 1 inch pieces
4-6 sun dried tomatoes, chopped. (I added a lot more because I love me some sundried tomatoes)
2 tbsp of balsamic vinegar
Pesto Sauce:
1 1/2 cup of fresh basil
1/4 cup of pine nuts
2 garlic cloves
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of oil
In a large pot of salted water, boil the potatoes until they can be pierced with a fork. Drain, rinse under cold water and set aside. Pesto sauce: In a food processor or blender, combine basil, pine nuts ( I added some to sauce and sprinkled some on potatoes), garlic, salt, and pepper. Slowly add oil while processing. Once potatoes are cooled add to bowl with sun dried tomatoes, vinegar, and pesto sauce. Toss to coat. Serve Chilled.
Basil is really great for stomach distension with gas, some types of headaches and menstrual irregularities such as PMS. Essentially, it helps with irritability too because if you take these above symptoms away you would just be less irritable : ) Potatoes are once again a NATURAL energizer. I assure you take out sugar and add natural energizers of the body and within a week you will feel 75% better!
Saturday, August 27, 2011
Broccoli and Tofu in Peanut Sauce
I got this recipe from my friend Collin Campbell. He omits the Tofu and pretty much says "fuck you tofu" Personally, I like tofu but find that I don't like to use anything less then extra firm because it just gets to soggy for me. Also, I did add mushrooms to this recipe and take out the cashews and yum. AND while cooking it I tasted the sauce and thought I messed up because it tasted too 'peanutbutter-ey" but once I added it to the veggies. Delicious!
1/4 cup unsalted cashews
3 tablespoons of peanut oil
1 large onion, chopped
1 red or yellow pepper chopped
1-2 garlic cloves and chopped
1/2 teaspoon of dried red pepper flakes
1 pound of firm (extra firm) tofu
3 tablespoons of tamari or soy sauce
1/2 cup of peanut butter
1/2 cup of stock (your choice)
2 teaspoons of rice wine vineager
1 teaspoon of sesame oil
2 cups of broccoli florets
1.) Toast the cashews in a dry heavy skillet (preferably cast iron) over high until they brown in spots. They burn easily so be careful. Set aside.
2.) Heat 2 tablespoons of peanut oil in same skillet over medium heat. Add onion, bells, garlic to taste and pepper flakes. Saute for about 5 minutes, until soft. Set aside.
3.) In same pan, heat remaining tablespoon of peanut oil over medium heat. Add tofu and 1 tablespoon of tamari, saute until there are brown spots. Transfer tofu to onion mixture.
4.) In same pan, mix peanut butter, stock rice vinegar, and remaining 2 tablespoons of tamari. Heat over medium heat, stiring until it becomes a gravy mixture and comes to a boil. Season to taste with soy or tamari.
5.) Steam broccoli for 5 minutes. Transfer to peanut sauce and mix. Then add onion and cashew mixture. Serve over brown or white rice.
This recipe is great for someone suffering from a dry cough that can be acute or chronic. The tofu, peanut butter, and bell peppers move Qi and engender fluids to alleviate cough. This recipe is overall having an action on the lung so anyone with anytype of lung issue may benefit from the recipe. If you tend to cough up copious amounts of phlegm this may aggrivate this symptom, also the lung opens into the nose so sinuses that are hot and dry will find some relief. Also, someone that suffers from chronic indigestion should find this easy on the stomach. The peanut oil and butter will help if broccoli makes you gassy as well. Broccoli brightens the eyes. So chronic red eye suffers should try this out as well.
1/4 cup unsalted cashews
3 tablespoons of peanut oil
1 large onion, chopped
1 red or yellow pepper chopped
1-2 garlic cloves and chopped
1/2 teaspoon of dried red pepper flakes
1 pound of firm (extra firm) tofu
3 tablespoons of tamari or soy sauce
1/2 cup of peanut butter
1/2 cup of stock (your choice)
2 teaspoons of rice wine vineager
1 teaspoon of sesame oil
2 cups of broccoli florets
1.) Toast the cashews in a dry heavy skillet (preferably cast iron) over high until they brown in spots. They burn easily so be careful. Set aside.
2.) Heat 2 tablespoons of peanut oil in same skillet over medium heat. Add onion, bells, garlic to taste and pepper flakes. Saute for about 5 minutes, until soft. Set aside.
3.) In same pan, heat remaining tablespoon of peanut oil over medium heat. Add tofu and 1 tablespoon of tamari, saute until there are brown spots. Transfer tofu to onion mixture.
4.) In same pan, mix peanut butter, stock rice vinegar, and remaining 2 tablespoons of tamari. Heat over medium heat, stiring until it becomes a gravy mixture and comes to a boil. Season to taste with soy or tamari.
5.) Steam broccoli for 5 minutes. Transfer to peanut sauce and mix. Then add onion and cashew mixture. Serve over brown or white rice.
This recipe is great for someone suffering from a dry cough that can be acute or chronic. The tofu, peanut butter, and bell peppers move Qi and engender fluids to alleviate cough. This recipe is overall having an action on the lung so anyone with anytype of lung issue may benefit from the recipe. If you tend to cough up copious amounts of phlegm this may aggrivate this symptom, also the lung opens into the nose so sinuses that are hot and dry will find some relief. Also, someone that suffers from chronic indigestion should find this easy on the stomach. The peanut oil and butter will help if broccoli makes you gassy as well. Broccoli brightens the eyes. So chronic red eye suffers should try this out as well.
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