Quantum Food and Modular Meals

Inspired by Rx , I too made bourekas, using the same recipe Rx used. These use puff pastry wrappers, as did Rx's.  I did not use sesame seeds nor an egg yolk wash on top, but they are still quite lovely.  And of course delicious. The puff pastry I used behaved well, so maybe my kitchen is cooler than Rx's kitchen. I used all feta cheese, as did Rx.  Next time, I think I'll add more spices.  Salt and pepper are good, but maybe some Mediterranean or central/south Asian style spicings would be better.  Or different, and just as good. I should make my own puff pastry, though it was convenient to simply buy pre-made puff pastry from the grocery store.  Also, I should make puff pastry desserts.  These would be awesome with apples inside, for example. Clearly the puff pastry triangle concept has many potential variations.  No doubt entire cookbooks have been written about some of the possibilities, not to mention the ideas found in the wo...

I made this up the other day for breakfast. They are quite soft, taste similar to banana bread, are relatively filling, and are quick to make. 1 banana 1 egg cinnamon, nutmeg, ginger, cloves (all to taste) pinch of sugar (to taste) pinch of salt (to taste) Mash the banana in a bowl, crack in the egg, add the spices, sugar, and salt and mix. Fry up with a little butter on medium to medium-high heat until golden on both sides. These keep for at least a day in the refrigerator, though get a little sticky from the sugar. It could be good to add vanilla extract. Substituting molasses or even honey could be good.

I made bourekas over the weekend (just following the recipe linked) and they are absolutely delicious! They cook in about the same amount of time whether straight from the freezer or freshly put together. They are fabulous for breakfast and keep really well overnight. They are yummy and filling! The flaky outside and the softer inside really pair well together. I followed this recipe, by Tori Avey which JP linked to me last weekend. 2 smaller potatoes (what I had around the house- it did make 1 cup mashed potatoes though!) 1/2 cup feta cheese (not pre-crumbled. This is a lot of what your bourekas are going to taste like) 1 egg salt, pepper 2 sheets puff pastry Bake the potatoes, cool them, and mash them. Mix with (self-crumbled) feta cheese, egg, and salt and pepper. Roll out the puff pastry. (I had some trouble with the puff pastry. It didn't want to work with me frozen but as it started thawing it got very sticky very quickly. So my bourekas are rectangles (ish) not t...

I got a package of frozen tuna at the store last weekend, thawed the two smaller pieces this week, and finally cooked them this evening. I made a simple miso-soy marinade/sauce (just a heaped spoonful of miso and some soy sauce in a bowl and mixed until it's slightly thick) for the tuna (which I let sit in it while the rice cooked). I chopped two scallions and some garlic, which I fried first (to flavor the oil). Then I pan-fried the two tuna pieces, turning them over as they cooked on each side (as the marinade started caramelizing on the pan I scraped it off and added it to the scallions and garlic I pulled out earlier) . I added sesame seeds (partially for looks and partially because they're good) and a little bit of the pickled carrots and daikon radish (which didn't entirely go together with the different strong flavor of the tuna and marinade).

I made some simple fried rice for dinner several nights ago. This one has fried mushrooms, scallions, and egg in it.

I usually make a large batch of this on Sunday so I can bring it for lunches for most of the week. It keeps well and is good either fresh and hot or cold and several days old. This makes enough for 3 lunches for me. Personally I don't usually add chicken to this but you definitely could! You could definitely add more or different veggies, substitute some of the liquid with tomato sauce, push the flavors in different directions (many different cultures have some version of rice+chicken), etc. I've put more suggestions for changes below the recipe itself. This recipe is adapted from Smitten Kitchen's version here . 1 package (10 oz) grape tomatoes 1 bell pepper 1 onion 3 slices bacon 1 Tbsp rice vinegar olive oil 2 tsp dried oregano 1 tsp cumin minced garlic and/or granulated garlic some paprika salt and pepper 2 Turkish bay leaves 1 cup rice 2 cups liquid (bullion (beef, chicken, vegetable, etc) or water or stock, etc) (I have beef bullion so that's what...

1) Green sauce 1 bunch cilantro lime and lemon juice ~1Tbsp honey ginger ~1Tbsp vinegar ~3Tbsp miso ~2Tbsp (olive) oil ~2Tbsp tahini ground coriander grind together, add water if necessary nice on pasta with cheese! 2) Ginger carrot dressing carrot(s) ginger scallions(s) lime juice miso rice vinegar sesame oil combine in blender, adding water if necessary good on rice!