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Monday, March 19, 2012


The garlic is getting ready to go bad. I have been trying to use it as much as possible. I used five heads for this recipe and I STILL have probably about twelve left. Ugh. I never thought I would say it, but I might be getting sick of garlic.

Roasted Garlic Chicken

5 heads of garlic
3/4 cup olive oil
1 tsp. salt
1/2 tsp. pepper
1 tbs. rosemary
4 chicken breasts

Preheat oven to 400 degrees. With a knife, cut off about 1/4 of an inch off the top of garlic heads exposing cloves. Place in baking dish. Pour oil over garlic. Sprinkle with salt, pepper and rosemary. Cover with foil and bake 30-40 minutes. Remove from oven and let cool. Once cool, remove cloves from head into a processor. Add the oil that the garlic was roasted in. Puree until smooth, and add salt to taste. Pat chicken breasts dry and place on a foil lined baking sheet. Generously rub the garlic puree on breasts. Giggle. Bake in a 375 degree oven for 30 minutes.

Easy as Fried Rice ;)

This is one of the easiest, yummiest dishes. Living with a gluten-free Vegan, we have plenty of leftover rice on a regular basis. Plus, if you read my blog often, you know I have a  metric butt ton of garlic at my disposal. I'm also a lazy little beeotch. 

Here's my fix.

Garlic Fried Rice

1 1/2 tbs. wok oil or olive oil
3 garlic cloves. minced
1 1/2 cups cooked rice, cold
1 stalk green onion, finely chopped
1/2 tsp. salt
1 1/2 tsp. soy sauce

Heat oil in a wok over high heat. Add garlic and stir quickly to avoid burning, about a minute. Add rice and stir quickly to coat with oil, also about a minute. Toss in green onion and add salt and soy sauce. Mix well and remove from heat. 

Put some Sriracha on that mutha for a kick. 

Seriously super easy lunch.

I know, you don't need to tell me how awesome I am. In the words of my amazing friend Chelsea Allen. I live the life :)

Friday, March 16, 2012

Curry Jones ;)

I needed Merm to watch Jack tonight. I am the queen of buttering up people with food. 

She is Vegan AND gluten free. Fack.

But luckily I am a freaking genius.


Cauliflower and Cashew Curry

4 oz. firm tofu, cubed
1 tsp. vegetable oil
1 cup coconut milk
2 tbs. yellow curry powder
1/2 tsp. salt
1/2 an onion, chopped
1 garlic clove, chopped
1/2 cup water
1 cup snow peas, trimmed and cut into segments
1 1/2 cups cauliflower, cut into small florets
1/3 cup toasted cashews
basmati rice

Heat oil in a medium pan over medium-high heat. Fry tofu for a couple of minutes, stirring, until golden and crispy. Remove from pan. In same pan, bring half of the coconut milk to a simmer and whisk in the curry powder. Make sure to work out any clumps. Stir in onion and garlic, cook for a minute or two. Stir in remaining coconut milk and water, and then tofu. Cook down the liquid for a few minutes before adding snow peas and cauliflower. Cover and simmer for 2-3 minutes, or just until the cauliflower and snow peas lose their raw edge. Remove from heat and stir in cashews. Adjust salt to your taste. Serve over rice and garnish with cilantro.

Even for being Vegan, it is simply amazing. Something about cauliflower and yellow curry that makes my heart flutter.

Thursday, March 8, 2012

Fun For The Chil'ren

Who's the best Mommy and Auntie Corey in the world? Don't play.

Serenity Murphycakes was not here to help make them, but she sure did enjoy eating them. Jack has been on me lately to help me in the kitchen. But, I am such a control freak when it comes to cooking, I let him help kind of before I tell him to VACATE THE KITCHEN. Soooooooooo, I came up with something that was easy and he could help me do.

Corndog Muffins


1 cup cornmeal
1 cup flour
1 tbs. baking powder
1/2 cup sugar
1 tsp. salt
1 cup milk
2 eggs
1/2 stick butter, melted
1/4 cup honey
4 turkey dog franks, sliced

Preheat oven to 400 degrees. In a large bowl, mix cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the milk, eggs, butter and honey. Add to the dry ingredients and stir until just combined. Fold in turkey dog slices, poor batter into greased muffin tin. Bake for 15 minutes, or until golden. Let cool slightly before serving, but serve warm. 

Watch the kids devour them like they haven't ever eaten anything in their lives. It's magical.