FoodFash

Adventure Begins in the Kitchen

Soup For The FoodFash Soul

by

What. A. Monday.  You know those days when you really try to do your best? You wake up 30 minutes early, early enough to blow dry your hair, pick out a cute outfit, fit in a few chores?  You show up at 8 AM on the dot, prepared for all your meetings, prepared to be a ‘yes man’ and cruise through every deadline that’s handed your way?  Today, I showed up at work as nerd-tastic as ever.

And today, I returned home not nearly as chipper as when I had left, and for no reason in particular.  The second I walked in the door I changed into a long-sleeved Gator tee I’ve managed to hold onto since college orientation, I hung my dry-cleanables, and curled into bed, with no thoughts of dinner, and continued where I had left off with the Kindle.

It wasn’t until I was interrupted by a phone call that I considered dinner should be a thing that happens tonight.  The first things that crossed my mind were soup, noodle soup, easy soup, comforting little kid soup…

FoodFash Chickenless Noodle Soup

Boil 1/2 cup dry noodles (I used wide egg noodles) until they are fully cooked. Pour the cooked noodles and about 2 cups of the noodle water into a soup bowl. Dissolve one Not Chick’n bouillon cube in the bowl and, when the soup has cooled down a tad, enjoy!

This soup has zero nutritional value, but I tell ya, the comfort value is off the charts.  Back to Kindle-land for me!

I <3 Sammies

by

Don’t you love when you re-discover an old favorite?  I used to buy these rolls often when I lived in Dallas and they kind of got lost in my gluten-eliminating shuffle.  Now that I’m merely gluten cautious, I’m happy to welcome back the most convenient sandwich rolls ever!

More sammie ideas here and here.

I had planned on making this sandwich, but they only had the gynormo containers of basil at the market and I knew it would go to waste.  I decided to make a few other modifications as well.

I sprayed a small portobello mushroom cap, seed-gutted tomato halves, and whole garlic cloves with olive oil and then baked them on the top shelf of a 450 degree oven for 20 minutes.  While the veggies were baking, I mixed 1/2 cup of chopped spinach leaves, 1 tablespoon of Vegenaise, and 1 tablespoon of lemon juice together.  When the veggies were ready, I smooshed the garlic on the rolls and topped with the veggies and spinach mix.

I might have a new obsession with roasted garlic.  And if I were to do this sandwich over again?  I’d do the basil mayo from my old recipe and the whole garlic cloves from this recipe.

So I want to modify my first question to…

Don’t you love when you re-discover and old favorite and make it even better??

Fried That!

by

Remember that chicken fried tempeh that was on the menu at Jackson 20? Well…. I tried my best to recreate it.

And although I don’t have anything to compare it to because I didn’t actually taste it, I’m fairly certain I succeeded.

Because my version was A-mazing!

FoodFash Chicken Fried Tempeh

(yields 2-3 servings)

1 cup all purpose flour

2 tablespoons pepper

3 tablespoons garlic salt
2 eggs
2 tablespoons hot sauce (I used Crystal)
1 – 8 ounce package of tempeh
1/4 cup sunflower oil

Mix flour, salt and pepper in a small bowl.  In another small bowl, mix eggs and hot sauce.  Heat sunflower oil in a cast iron pot over medium heat.  Cut tempeh into 1-inch slices, dip in egg mix, then flour mix, and set into heated oil.  Watch carefully and flip when browned.  When both sides are crispy, place the fried tempeh on a paper towel and let cool for a few minutes.

It’s been a loooooong time since I’ve had fried chicken.  But I do remember fried that tasted so good that I couldn’t help but eat all the spare fried pieces I could find.  This combo of hot sauce, pepper, and garlic salt turned my fried into exactly that.

I don’t plan on making this often, but it’s good to know that I’m capable of turning a southern staple into something sinfully veggielicious!

Have you successfully fried anything lately?

Recreating An Obsession

by

If you haven’t tried Whole Foods’ garlicky kale, you’re soooo missing out!  It’s the only raw kale recipe that I’ve tried that leaves me sad when my bowl is empty – it’s that good.

Unfortunately, the Whole Foods salad bar in Tampa is seriously lacking and is missing garlicky kale, among many other things.

Fortunately, the food blogging community is amazeballs and I’m not alone in this garlicky kale obsession.  I used Brittany @ Eating Bird Food’s recipe to the tee and it was spot on.

Have you ever turned to the blogging community to find a recipe recreating a restaurant/grocery store obsession?