Fast and Furious Friday Post: Slow-Cooked Apple Cinnamon Oatmeal

This deliciously creamy oatmeal was slow-cooked overnight and ready to eat for breakfast the next morning.

It’s Friday, and today’s fast and furious post documents my second entry of slow-cooker shenanigans. Last night, I used my 2-quart crock to make myself a nice oatmeal breakfast. But plain oatmeal is…well, plain. I wanted oatmeal that would serve double duty as both breakfast and a sort of alarm clock, beckoning me out of bed in the morning. The secret to this dual function, of course, is aromatics, so I chose my two favorites: apples and cinnamon. The results? Absolutely delicious, creamy oatmeal, that I even prefer over the stove-top method. (If you absolutely need your oats to be al dente, I’ll admit this probably isn’t for you) Continue reading

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Slow Cooker Tempeh Jambalaya (That’s JambAllaya to my friends): Shenanigans with my New Toy

The slow cooker is cooking. Slowly.

Perhaps one of the most frustrating things about this pregnancy is that I feel perfectly fine, most of the time. The issue I’m running into is that, despite my feeling fine, I’m not able to stand up for any great length of time; something very frustrating for somebody who doesn’t stay still much during the day. Thank goodness for large picture windows.

This is one of the main reasons I’m not able to get up and cook much these days, and that’s why there hasn’t been much along the lines of posting lately on the blog (the I Speak Food Facebook page, however, is still full of interesting stuff, so head on over and ‘like’ it for your entertainment). So, I’ve decided to take a slightly different approach and see just how much cooking I could do from bed. Admittedly, the results weren’t so impressive, so I enlisted the help of a slow cooker I found on Amazon. Continue reading

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Fast and Furious Friday Post: A Luscious Latte

Mmmm! A luscious, 2-minute latte that costs pennies, requires no special equipment, and can be enjoyed in your bath robe!

Did you know that we, as Americans, spend anywhere from $15 to $25 a week on coffee shop coffee, on average? I like to treat myself to a good latte like everyone else, but this weekly habit can cost you up to $100 a month! For a treat that should cost about three cents a cup to make, that’s a pretty big hit to your wallet.

The good news is that a coffee shop style latte doesn’t have to set you back that much, and it doesn’t require any special equipment. This Friday’s post is all about making that luscious latte at home, and all you need is a teaspoon and a mug. Continue reading

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Fast and Furious Friday Post: Microwave Kettle Corn

Not exactly the perfect solution, but a good solution none the less: Kettle Corn from your microwave!

We’ve all been there. Walking around a state or school fair, minding our own business, when all of a sudden, we walk into a cloud of sweet, corny goodness. That would be kettle corn you smell, the crunchy, slightly sweet-salty yumminess that beckons you forth like a diva siren on a rocky shore. Maybe you were even lucky enough to find it kosher and try a taste.

Corn, incidentally, is also a very popular snack in Thailand. Of course, we usually rost or boil it, rather than pop it, but it’s not unusual to see a person walking down the street noshing on a cob of the stuff. Steamed sweet potatoes, too. Yeah, we’re pretty hard up for snacks. Japan, however, seems to be at the root of this kettle corn craze. It’s not like what we find in the United States, exactly, but a popular way to eat popcorn is to sprinkle it with sugar and salt. Continue reading

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Quick and Easy Mapo Tofu

This popular dish from Szechuan is spicy and full of flavor.

In just about any culture, there’s food you go out for, and there’s food you go home for. Going out for pot roast in the United States would probably be about as disappointing as making bao or Peking duck at home in Asia. Not to say that it can’t be done, but some things simply aren’t worth the trouble of making at home, while other things are too simple to justify paying a tab and gratuity for.

Mapo Tofu falls into the latter category. Simply put, it’s a prime example of Chinese home cooking: Hot, quick, easy, really tasty and cheap. Mapo tofu, literally translated as “Pockmarked Old Woman Tofu” (let’s not go there now), is a Szechuan dish known for its firey hot sauce. Sound a little different from what you remembered? That’s entirely possible, since there are about as many variations of Mapo Tofu as there are countries in the world. Continue reading

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A Totally Trader Joe’s Sandwich

A pretty veggie sandwich...what shall we call it?

It’s no secret that I love Trader Joe’s, but today, I thought I’d make an hommage to my favorite supermarket in the form of a sandwich wrap. Any ideas what to call it?

You’ll need:

One Trader Joe’s Hand Made Flour Tortilla (Star-K Pareve)
Trader Joe’s Red Pepper Spread with Eggplant and Garlic (OU Pareve)
2 slices of tomato (they sell those at Trader Joe’s too)
1 – 2 tablespoons of crumbled Pastures of Eden Israeli Feta Cheese (OU Dairy)
4 – 5 lengthwise slices of Trader Joe’s Baby Zucchini
3 – 4 slices of half an onion
4 – 5 slices of red bell pepper
2 Trader Joe’s Breaded Chickenless Nuggets (OU Pareve), or hard boiled egg
Lettuce, if you’d like
salt and pepper to taste Continue reading

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Portable Eats: Israeli Empanadas

These baked, hearty little "meat" pies are great with pickles and tomato sauce!

I will freely admit to having food envy. In fact, the main reason I got into cooking in the first place was so that I could have an opportunity to experience all these wonderful flavors I was sure I was missing out on. Empanadas, for instance, abounded where I used to live in Southern California, but to a kosher, mostly-vegetarian gal, the thought of eating essentially deep-fried treif meat concoctions made me a little queasy. But even still, the curiosity remained. I did some research to find out what exactly went into these little morsels, and I was a little on the fence about it. Should I go through the trouble to make something (and a lot of these somethings) if the thought of the filling ingredients didnt jump out at me? Continue reading

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Master Recipe: Parve Yellow Cake

This basic yellow cake recipe can be modified to suit your needs.

For better or for worse, I’ve begun dabbling in some more advanced chemistry…the chemistry which pertains to cakes and pastries. This parve yellow cake is my first attempt, and pleasantly surprised me with a tender crumb, pleasant flavor, and mild sweetness There will probably be subsequent attmepts, but for now, I’m using this one as my springboard. For a good parve AND vegan chocolate cake recipe, check out “Not So Depressing Cake” (http://www.allaya.com/2011/11/07/not-so-depressing-cake/), which never seems to fail me. Continue reading

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Jazz Hands! It’s Time For Eggs Bollywood

This spicy, Indian-inspired dish works well as a main course, or elegantly exotic brunch fare.

Before the introduction of “Slumdog Millionaire,” many Americans lived largely unaware of the campy splendor of Bollywood movies. Bollywood, a name coined around the mid-30′s to early 40′s (as far as I can tell), refers not to one locale, but to the entire booming business of movie production in India. Although mostly overlooked in the United States, Bollywood’s influence reached far and wide across the Asia, Africa and Middle-East. My mother used to tell me stories of when she was a young girl in Thailand, anxiously lining up with her friends to see the latest Bollywood musical. She described complicated plot lines with doomed romances, disapproving parents, beautiful actresses, handsome leading men, and epic song and dance numbers. What’s not to love? Bollywood, for generations, upholds an undeniably successful track record of somehow fusing Western tastes and culture palatably with traditional Indian values – to the point where they grow to seem authentically Indian! Continue reading

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Fast and Furious Friday Post: Challah Monkey Bread

This delicious pull-apart snack can be made with your very own challah dough! It also occupies your children for about 30 minutes...

Want a way to occupy your children AND end up with a fun Shabbat snack? Monkey bread is the answer! To make it, take a batch of your challah dough, and divide it in half. Divide each half into quarters, and each quarter into quarters – then each of those quarters into yet more quarters. Essentially, you should have 64 bits per half, which your children will have loads of fun balling up. Continue reading

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