Sunday, March 11, 2012


That I am and I am very sorry about that. I have been in a recipe funk as of late. I have been in an overall funk as of late really, so I am truly sorry for being such a slacker. I'm going to get my act together asap! Promise!

What I do have for you is a quick recipe for a ginger soy sauce. It is almost as simple as it sounds. I have this strange obsession with eggplant and crimini mushrooms with roasted cashews in the above mentioned sauce. They are just heavenly together. (The recipe below is for one little me, so you may need to adjust or add in some soba noodles or something =].)

Eggplant, Shrooms, Cashew Ginger Soy Stir Fry

1 small eggplant (like those baby ones), cut into 1/2 inch cubes
1 pint crimini mushrooms, chop into 1/2 inch pieces
1/2 cup roasted cashews
1 teaspoon black sesame seeds
2 mandarin oranges (optional), peeled and segmented
1 teaspoon walnut oil (or any oil of your choice)

1/4 cup low sodium tamari or soy sauce
1/4 cup water
1 teaspoon minced or grated fresh ginger
2 teaspoons cornstarch
zest from an orange (the two mandarin if using) (optional)

Heat a saute pan over medium high heat with the oil, add in the shrooms and eggplant. Let them cook for a while about 10 minutes, until the shrooms give off their liquid and the eggplant softens. You may want to lower your heat to medium if the veggies start to brown/burn.

Start to make the sauce, mix the corn starch and water together, add in the ginger, zest, and tamari Whisk or mix with a spoon.

Once the shrooms and eggplant are nice and soft add the sauce to the mix. Let it bubble up and thicken. Add in the cashews, sesame seeds and orange segments if using. Done!

Ok so I got my tax return money and may have gone on a little shopping spree at Trader Joe's to stock up on my missing nuts and a few other items. While there I checked out a burger they have that I use to like. I looked at the ingredients and said hey I bet I can make something like this. Well I tried and my first attempt was a little sad I must say. They looked and smelled great but taste wise was a little lacking and I should have not made them into burgers maybe croquettes would have been better. But if you want I can still show you guys the recipe then once I tweak it I shall really post it. So here I guess, if you care:

Curry Potato Patty

1 large baked potato
1/4 cup of water
2 tablespoons and 3 tablespoons whole wheat white flour
1/2 teaspoon curry powder (more if you like it, which I actually suggest)
(1/2 teaspoon onion powder, I should have added this but completely forgot too, crazy)
1/4 teaspoon each coriander, cumin, oregano, salt and pepper
(if I had any I would have also added in some fresh parsley)
1/4 cup frozen corn

Place baked potato in the food processor and add in the spices

Pulse a few times until it looks like rice.

Add in the 2 tablespoons of flour and water while you actually run the machine until a stiff "dough" forms. (You may or may not use all of the water.)

Place corn in a medium sized bowl, add in the potato dough.

Form into four patties.

Place the 3 tablespoons of flour on a plate. Coat the patty in the flour. Heat a nonstick pan over medium high heat.

Place the flour coated patties on pan. You may want to sprinkle a little bit more flour on the side of the patty that is facing up because the flour tends to get soaked up by the patty and the heat of the pan.

Let the patty brown for about 5 minutes on the one side, then flip and allow to brown another 5 or so minutes. Adjust heat and time accordingly so you do not burn the patties.

They were not bad but not that great. Like I said I shall attempt them again adding a few tweaks here and there. And maybe next time eating them with some ketchup. We will see.

Again, I am very sorry for being so MIA lately. But on that note I will leave you all with a picture of the chocolate lovers cuppy cakes I made for my brothers birthday!

The recipe is from here.

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