Dinner

I had some finely shredded cabbage left from this weekend's Food for Life class and decided to make a waterless dish. I  put garlic, ginger, broccoli stalk cubes, onion, seitan, the cabbage, Roma tomato cubes, dried oregano, salt, and black pepper into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I served with some freshly chopped cilantro. I also served Madagascar Pink rice, as well as heirloom tomato slices. Results Wow, we all enjoyed dinner. Frankly, I was a little concerned when the dish was underway as the batch of seitan that I had purchased wasn't as tasty as I had hoped. But the flavor combination was excellent and it didn't need any additional spices. Ideas for the future I love the results of waterless cooking and should more regularly cook this way. I don't cook w...

I came home and got to work almost immediately making dinner. I had purchased collard greens several days earlier and wanted to use them; I thought of the idea of collard rollups and found a recipe that suggested blanching the collard leaves and then filling; I may try this interesting recipe with coconut curry sometime. I didn't have time to cook beans so used a 13.4 ounce box of kidney beans and a bit of canellini beans that I had on hand. I cooked waterlessly (i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped for about 20 minutes) the beans along with a clove of chopped garlic, along with other chopped vegetables (a green onion, broccoli including stem, and about a half dozen olives), plus 1/4 t salt, 2T nutritional yeast, and 1/4 cup marinara. I blanched the intact collard leaves one at a time by putting each leaf in a pan with about an inch of boiling water for 15 seconds a sid...

Recently we stopped by Living Kitchen , a very nice vegan and (subject to ingredient availability) organic restaurant, and had a tasty thick cauliflower soup. I picked up a head of cauliflower today and decided to try making a similar soup. I had made a c auliflower soup back in February 2011  that was good but I wanted to better it. I found a roasted cauliflower soup recipe from a very nice site by a woman named Jessica  and it looked great. The key ideas were to roast cauliflower, coated in a little olive oil and along with garlic cloves, at  450°F for 15m, then blend with sauteed onion. I made a few changes; I used the convection ("air bake") function on my air fryer toaster oven  which cooks faster and went with 400°F for 15m, instead of using oil, I mixed in Coconut Secret brand c oconut aminos garlic sauce (soy sauce or their normal coconut aminos would have been fine), and I used oregano instead of thyme.  I didn't have any bouillon cubes on hand or bro...

I made an air fried eggplant dish with grits on the side. I used Ener-G Egg Replacer to have a sticky "egg" that I dipped eggplant slices (about 3/8" thick) into, followed by dredging them in a mixture of panko bread crumbs, along with a little nutritional yeast, sesame seeds, salt, and black pepper. I air fried with no oil for 5 minutes at 400°F. I also made a fresh tomato sauce by gently simmering cubes of tomato with onion, dried oregano, a little hot red pepper, and salt, and serving it atop the eggplant. I prepared grits by getting 3 cups salted water boiling then adding maybe 1/2 cup frozen shelled edamame. I cooked for a few minutes till the edamame was defrosted, then added 1 cup grits and a few tablespoonfuls of nutritional yeast. I stirred occasionally and cooked for 5-7 minutes until thick. Results Dinner was very good! My daughter particularly liked the meal and ate leftovers again later in the evening. The eggplant was nicely crispy and the sesame flavor wa...

My daughter loves manicotti and I decided to make a batch tonight. She readily agreed to help. It ended up being too late for my wife, who enjoyed leftovers; she will eat this tomorrow and I may cook a tofu dish for my daughter and me. I used Jovial brand manicotti shells  made from brown rice. I used the recipe that they had on the box as a rough starting point. In one pan, I made a sauce with a 14.5 ounce can of crushed tomatoes, along with peas (my daughter's request; I would have used artichoke hearts), spinach, butternut squash, nutritional yeast, oregano, salt, pepper, and red chili powder. As it simmered, I prepared the filling. I had purchased on sale Kite Hill brand "ricotta cheese" made from almonds. The box's recipe called for 16 ounces of ricotta, but my tub was half that size, so we needed to improvise to get additional bulk for the stuffing (the recipe even had additional items - 4 ounces of Parmesan cheese, a beaten egg, and 4 ounces of mozzarella che...

I decided to make risotto like I described last May  with a 1 to 2 ratio of arborio rice to water pressure cooked for 5m, along with cubes of potato and carrot, plus peas, onion, and garlic. I also prepared tempeh (tofu for my daughter; I had some tofu, too) in the air fryer at 350°F for 4m. Results Pending Ideas for the future Pending

I prepared Anasazi beans in my my  Instant Pot  pressure cooker by soaking for 8 hours then cooking with just enough water to cover for 23m. I put the beans in a large  Saladmaster  skillet pan after sauteing, without oil or anything else, shallot slices. I mixed in bell pepper, salt, and cumin, and cooked for a few minutes. I then added 1/2" cubes of fresh tomato and cooked for another 2 minutes or so. I served alongside some quinoa that I had made (1 part quinoa to two parts water and a vegan bouillon cube, brought to a boil and then, with the heat off but covered, let stand for 10m or so). Originally, I was going to experiment with using cranberry sauce mixed into the beans, but I had purchased some tasty organic cranberry sauce that tasted so good that I decided to top the quinoa with the sauce so that the sauce could be used by itself, with the quinoa, or with the beans, as each of us desired. Results Pending Ideas for the future I should indeed experiment with ...

I'm so excited that friends of mine just had a baby and I'm first in the meal train to bring food over! It's always a privilege to be able to be connected in any way with a new baby and I'm thankful that I get to take food over. I like to include fenugreek when I cook for new Moms to help stimulate lactation; I don't like the flavor of fenugreek but when I cook with it, I always make sure that the fenugreek is enveloped with many other strong flavors so it doesn't show through. Here is what I did. Ingredients 3 cups red split lentils 2 cups kale (I used frozen, but fresh is fine) 1 cup spinach 2 cups cauliflower florets 1 1/2 cups broccoli florets 2 cups carrot (2 medium carrots) cut into 3/8" chunks and then halved 1T finely (1/8") chopped ginger 2 medium cloves garlic, finely (1/8") chopped (about 1 1/2 T) Vegan bouillon cube 1t turmeric 1t garlic powder 1t cumin seed 1T fenugreek seed 6 cups water 2 cups chopped bell pepper (approx. 1/4" x...

I had a full day and came home late. I love tofu and decided to make udon noodles with curried tofu, spinach, and bell pepper, for a simple dinner for myself. Results Pending Ideas for the future Pending

My family is traveling and I came home late from teaching, so a quick meal for myself was in order. I love the pupusas that Tres Latin Foods makes - each is only 3.5g of fat and they're so tasty! I heated two of the black bean and corn ones in a 350°F oven for about 10m. I also sauteed with no oil on a cast iron pan some onion, garlic, broccolini, and spinach. Results Pending Ideas for the future Pending

My wife and daughter are traveling on Friday and I'm teaching tomorrow, so this is my last meal for the family till they return. My wife had picked up some broccolini, which I thought I'd make a mixed vegetable waterless dish out of. I picked up some  Hempé brand soy-free hemp seed and chickpea tempeh, which I air fried at 350°F for 4 minutes then 400°F for an additional 2 minutes. I put, in this order, a little onion, half a head of broccolini chopped into 1/2" pieces, maybe 2 cups of frozen cauliflower florets, 3/4 cup frozen bell pepper slices, and a large baby bok choy, cut into 1" lengths, into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I mixed the "fried" tempeh and vegetables, then mixed in 4T of Frontera brand key lime skillet sauce  (1g of fat per 2T). ...

Introductory comments go here. Here is what I did. Ingredients 1 1/2 cups sweet potato cut into approx. 3/8" cubes (I used a medium Japanese sweet potato); unpeeled if organic (as mine was) Medium plantain, ripe or not, cut into 1/2" cubes (mine was ripe and, surprsingly, good eating raw, perhaps the first time I've found this to be the case; cut, it made 1 1/4 cups) 1 1/2 cups baby spinach leaves 1t fennel seeds 1/4 t turmeric 1/2 cup water 15 ounce can fava beans, rinsed and drained 1t lime juice 1/2 t salt (optional) jalapeno, hot sauce, or other source of spicy heat to preference (I omitted, but hot sauce would have gone well with this dish) Process I put all the ingredients except the beans, lime juice, salt, and optional heat into my  Instant Pot  pressure cooker and pressure steamed for 9m. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the remaining ingredients. I served with Pad Thai brown rice noodles. Results Pend...

  Critical review Of “class X Pakistan studies Textbook” By  miss wilayat In the history of curriculum development in Pakistan in 1960, social studies were introduced as compulsory subject at elementary and secondary levels. Later on in 1976, the name of “Social studies” was changed to “Pakistan Studies” for high classes (ix-x) with particular emphasis on its ideological, historical, geographical, socio-economic and cultural aspects of the country. The content of Pakistan studies at secondary level spreads over ten chapters for class x. The content of each chapter is briefly stated Chapter# 1 Ideological Basis of Pakistan This chapter contains themes such as ·          Features of an Islamic society ·          Ideology of Pakistan ·          National characteristics Chapter#2 the Making of Pakistan This chapter discusses ·      ...

QUESTIONNAIRE RESEARCH DESIGN Keywords; tool of data collection; constructing a questionnaire; follow-up procedure ; cover letter; ranking questions; double-barrel question; secondary information Having stated your research problem or topic, chosen your methodology, reviewed the literature and completed the preparatory stages, you now have to develop a research design. But what precisely a research design is? There are many definitions of research design. Here are some examples from leading authors, reproduced. 1. The research design consist the blue prints for the collection, measurement, and analysis of data. It aids the scientist in the allocation of his limited resources by posing crucial choices. It includes an outline of what the investigator will do from writing hypotheses and their operational implications to final analysis of data. A structure is the frame work, organization or configuration of the relationship among variables of the study. A research design expresses both...