tomato club girl blog

my parents made me my favorite food ever of stuffed peppers (!!) and my mom said i have to blog about it

daniel made me this for dinner! we ate at like 11 pm. it is based on this recipe, except he made a bunch of modifications and made it without chicken. he is about to move away to atlanta and i am very sad. 

daniel made me this for dinner! we ate at like 11 pm. it is based on this recipe, except he made a bunch of modifications and made it without chicken. he is about to move away to atlanta and i am very sad. 

tangleray:

My life is better than yours for sure right now. @margiequinn @ellen_jac (at Caldwell Hall)

today in class (women’s studies theory and practice) the snack team brought us like a billion different kinds of cheeses and bread and apples and grapes (and guacamole?) it was great. pictured here is olivia having commandeered my textbook.
we read “toward a female liberation movement” which like, blegh, white feminist ladies in 1967 basically writing the feminine mystique for young radical - white, of course - college ladies, (~~females of course wasn’t a charged and transparently transphobic term in 1967, but like, still feels kind of gross) and “what the black woman thinks about women’s lib” by toni morrison, which was much better, obviously. 

tangleray:

My life is better than yours for sure right now. @margiequinn @ellen_jac (at Caldwell Hall)

today in class (women’s studies theory and practice) the snack team brought us like a billion different kinds of cheeses and bread and apples and grapes (and guacamole?) it was great. pictured here is olivia having commandeered my textbook.

we read “toward a female liberation movement” which like, blegh, white feminist ladies in 1967 basically writing the feminine mystique for young radical - white, of course - college ladies, (~~females of course wasn’t a charged and transparently transphobic term in 1967, but like, still feels kind of gross) and “what the black woman thinks about women’s lib” by toni morrison, which was much better, obviously. 

daniel’s roasted red pepper bisque recipe

katydidnot:

daniel and i decided we would like to make roasted red pepper bisque. after doing copious amounts of bisque-research, he developed the following recipe, which was amazing. (err, here’s a link if the formatting of this post looks weird) 

we made it just for the two of us and have had leftovers forever and it has been awesome. it is among the best soups i have ever consumed.

this recipe has three things to do: 
  -- make the rice 
  -- make the coulis 
  -- then combine them into the bisque 

you should prepare the rice and coulis simultaneously. when both are done, 
they can be combined to make the bisque. 


RICE 
---- 
1/4 cup short-grain rice 
4 cups veggie stock 
1 bouquet garni (thyme, sage and bay tied with string or in a cheesecloth bag) 

simmer rice in stock w/bouquet until v. soft. (~45 minutes to an hour) 
don't skimp on the cooking time -- the rice needs to be very well-done in order 
to puree smoothly. 

COULIS
------
3 cups roasted red peppers in oil 
2 large plum or roma tomatoes 
a large white onion 
a stalk of celery 
a carrot 
3 cloves of garlic 
dry vermouth (or other dry white wine) 

dice onion, celery, carrot, garlic together. add with a little oil to a 
quart saucepan, and saute until soft. add peppers, tomato, and a healthy splash 
of vermouth. simmer uncovered, stirring periodically, until rice is ready. 

BISQUE 
------ 
coulis & rice as above 
1 cup heavy cream 
4 tbs butter 
flour 

puree coulis and rice together, reserving the stock. discard the bouquet garni. 
melt the butter in the saucepan you used for the coulis, and
add enough flour to prepare a thick golden roux. 
(around 12 teaspoons, a teaspoon at a time) 
return puree to pan, and add reserved stock. 
bring the mixture to a boil, then reduce heat. stir in cream.
add salt & pepper to taste
 
serves 6 to 8ish 

i took a way better photo of this this time so i’m reblogging to replace the old bad ones:  image

katy’s magical cramps-helping drink (a takeoff on korean ginger cinnamon tea)

i know you are sick of me posting pictures of liquid in jars, but this is the best and tastiest so i have also enclosed an approximate, informal recipe:

ACTIVE TIME: probably about 10-15 minutes. TOTAL TIME: a billion years. or like, 6 hours.

YIELD: 3 full quart-size jars 

INGREDIENTS 

1 large hunk of fresh ginger (enough for three large handfuls)

9 cinnamon sticks 

enough water to fill 3 quart-size mason jars (12 cups)

honey

3 very small handfuls of yarrow (optional***) 

3 quart-size mason jars

WHAT YOU DO 

boil all the water. while you are boiling all the water, chop up the ginger. fill each mason jar with one big handful of ginger, a small handful of yarrow, and 3 cinnamon sticks. add honey as desired. (you can also add honey later if you prefer to do it to taste) 

take water off heat. pour over herbs in each jar, filling the jar completely. seal jars, allow to steep for FOREVERRRR (at least 4 hours. i found the best results were around 6 hours. if you need it quickly, it may work in less time, but i have not experimented with it) then strain!

put in the fridge! drink cold when completely chilled.

also, it is delicious. 

***: with yarrow it is most likely more effective, but i think it came out better without yarrow because it kind of dampened the cinnamon flavor. still delicious, though! 

thecatwhisperer:

Vegan sweet potato burgers.

i am really confused how this would taste burgerlike at all, but i am sure the taste it would be is undeniably delicious, burgerlike or not.

oliviamakesstuff:

VEGETARIAN CHORIZO TARTS WITH ROASTED RED PEPPER
Trader Joe’s makes this stuff called Soyrizo which is a vegetarian substitute for chorizo sausage and which is actually really good! I had to make some food for a potluck so I used the Soyrizo to make little tarts in flaky delicious phyllo shells.
Ingredients:
1 package Soyrizo
1 can strained pinto beans
1 onion
Olive oil
Chili powder
Ground red pepper
Shredded pepper jack cheese
2 packages phyllo shells (15 shells/package)
1 red pepper
Directions:
If you plan to roast your own red pepper (you can also use the jarred kind and save time), move your oven rack to the highest position and preheat the oven to about 350~400.
Dice the onion, and sautee it in a skillet with some olive oil until the onion is soft and starts to turn clear or a little brown. 
Add the beans and crumble the Soyrizo into the skillet. Cook over medium-high heat. Add chili powder and ground red pepper to taste.
Remove the skillet from heat and stir in a few handfuls of pepper jack cheese until it’s melty.
Spoon the mixture into thawed phyllo shells.
To roast the red pepper, place it on the highest rack in the oven so that the pepper comes into contact with the oven’s heat coils. Rotate the pepper occasionally until all the sides start to become blackened.
Remove the pepper from the oven and place it in a bowl. Cover tightly with plastic wrap and allow to stand for 10 minutes.
The steam from the hot pepper will loosen the skin, allowing you to peel it off. Slice your roasted pepper and add to tarts as a garnish.

i ate these and they were delicious

oliviamakesstuff:

VEGETARIAN CHORIZO TARTS WITH ROASTED RED PEPPER

Trader Joe’s makes this stuff called Soyrizo which is a vegetarian substitute for chorizo sausage and which is actually really good! I had to make some food for a potluck so I used the Soyrizo to make little tarts in flaky delicious phyllo shells.

Ingredients:

  • 1 package Soyrizo
  • 1 can strained pinto beans
  • 1 onion
  • Olive oil
  • Chili powder
  • Ground red pepper
  • Shredded pepper jack cheese
  • 2 packages phyllo shells (15 shells/package)
  • 1 red pepper

Directions:

  1. If you plan to roast your own red pepper (you can also use the jarred kind and save time), move your oven rack to the highest position and preheat the oven to about 350~400.
  2. Dice the onion, and sautee it in a skillet with some olive oil until the onion is soft and starts to turn clear or a little brown. 
  3. Add the beans and crumble the Soyrizo into the skillet. Cook over medium-high heat. Add chili powder and ground red pepper to taste.
  4. Remove the skillet from heat and stir in a few handfuls of pepper jack cheese until it’s melty.
  5. Spoon the mixture into thawed phyllo shells.
  6. To roast the red pepper, place it on the highest rack in the oven so that the pepper comes into contact with the oven’s heat coils. Rotate the pepper occasionally until all the sides start to become blackened.
  7. Remove the pepper from the oven and place it in a bowl. Cover tightly with plastic wrap and allow to stand for 10 minutes.
  8. The steam from the hot pepper will loosen the skin, allowing you to peel it off. Slice your roasted pepper and add to tarts as a garnish.

i ate these and they were delicious

food concerns

where can you get good mozzarella sticks in athens? where can you get good chili cheese fries?

pussybow:

dreamy cake

cakespiration

pussybow:

dreamy cake

cakespiration

lookuplookup:

Today I came into work and these cookies were by the coffee with a sign that said, “ID these birds then eat them!”

!!!

lookuplookup:

Today I came into work and these cookies were by the coffee with a sign that said, “ID these birds then eat them!”

!!!

foodopia:

fried mozzarella: recipe here

reading this while in class not getting home until after 7 all i have is like two clementines soooooo hungryyyyy oh my GOD

foodopia:

fried mozzarella: recipe here

reading this while in class not getting home until after 7 all i have is like two clementines soooooo hungryyyyy oh my GOD

rgr-pop:

ourcatastrophe:

rgr-pop said: what if i still eat them when people give them to me. what if i do this thing where i break the bottom off and put it on top so it’s a sandwich. that sounds kind of like an act of anti-state violence.

jesus, ever hear of a little thing called security culture?  you can’t just write that shit on tumblr, the “what if” is not a legal shield from prosecution from tweecoterrorism charges (ps: this rules)

I learned this tactic from Blair.

reblogging (almost) entirely for “tweecoterrorism”

marieyall:

I don’t usually want salads (giant plate of roasted veggies plz) but I’ve been trying to make them for work, winner:

  • assorted greens/herbs
  • red cabbage
  • yellow bell pepper
  • cucumbers (sans seeds)
  • cherry tomatoes
  • dried currants
  • dill + cilantro hummus de la daily

i highly recommend the dill n cilantro hummus as a sandwich spread with nutritional yeast. this is a delicious thing.

daniel’s roasted red pepper bisque recipe

daniel and i decided we would like to make roasted red pepper bisque. after doing copious amounts of bisque-research, he developed the following recipe, which was amazing. (err, here’s a link if the formatting of this post looks weird)

we made it just for the two of us and have had leftovers forever and it has been awesome. it is among the best soups i have ever consumed.

this recipe has three things to do: 
  -- make the rice 
  -- make the coulis 
  -- then combine them into the bisque 

you should prepare the rice and coulis simultaneously. when both are done, 
they can be combined to make the bisque. 


RICE 
---- 
1/4 cup short-grain rice 
4 cups veggie stock 
1 bouquet garni (thyme, sage and bay tied with string or in a cheesecloth bag) 

simmer rice in stock w/bouquet until v. soft. (~45 minutes to an hour) 
don't skimp on the cooking time -- the rice needs to be very well-done in order 
to puree smoothly. 

COULIS
------
3 cups roasted red peppers in oil 
2 large plum or roma tomatoes 
a large white onion 
a stalk of celery 
a carrot 
3 cloves of garlic 
dry vermouth (or other dry white wine) 

dice onion, celery, carrot, garlic together. add with a little oil to a 
quart saucepan, and saute until soft. add peppers, tomato, and a healthy splash 
of vermouth. simmer uncovered, stirring periodically, until rice is ready. 

BISQUE 
------ 
coulis & rice as above 
1 cup heavy cream 
4 tbs butter 
flour 

puree coulis and rice together, reserving the stock. discard the bouquet garni. 
melt the butter in the saucepan you used for the coulis, and
add enough flour to prepare a thick golden roux. 
(around 12 teaspoons, a teaspoon at a time) 
return puree to pan, and add reserved stock. 
bring the mixture to a boil, then reduce heat. stir in cream.
add salt & pepper to taste
 
serves 6 to 8ish 

here are some action shots:

they are only of me because i am eating leftovers, and extremely bad quality because i have no camera.