Thursday, October 13, 2011

Sweet n Sour Chik'n

How did "Chik'n" become the shorthand for "vegetarian chicken"?  I don't know, but it works for me! So, the "Chik'n" in this recipe has sort of a cute story involving some very nice Whole Foods employees. I made a version of this recipe when I lived in Tallahassee, and the Chik'n I used was Quorn non-breaded chick'n nuggets. I thought they were great, because I love Quorn products. Anyway, I moved to Winston-Salem and wanted to make this recipe for EJ, but I couldn't find any suitable non-breaded chik'n nuggets. What's a girl to do? I went to Whole Foods, and bought the Quorn chik'n cutlets, intending to cut them myself. I asked the cashier if there was a way I could request for Whole Foods to carry what I was looking for. He thought that they should have a better product, but wasn't sure what it was. The girl that was bagging my groceries brought me to the frozen "meat" section and showed me the Gardein scallopini cutlets (which I love, but weren't right for this recipe). Then she showed me these Delight Soy nuggets that I'd never seen before. Apparently they are what Whole Foods uses to make their Mock-Chik'n salad. I told her I hadn't tried the salad before, and she brought me to the deli and got me a (huge) free sample! It was delicious, so I bought the Delight Soy nuggets, and for no reason at all, the cashier gave me a 20% discount. Thank you for your excellent customer service, Whole Foods!

That was the longest introduction ever to a blog post, so without further ado, I give you Sweet n Sour Chik'n (which I will just say quickly was amazing!)!!

From Food pics

Monday, October 3, 2011

Italian herb spaghetti squash

I've been really wanting to cook "autumn" foods lately - the weather has cooled, leaves are starting to change, and since I moved from Tallahassee to Winston-Salem, this is my first real fall in awhile!

I was pleasantly surprised at how easy this recipe turned out to be, and how delicious. I used a lot of fresh oregano and some dried thyme and rosemary. I really wanted to use fresh basil, but my plant just died and I couldn't believe that the grocery store didn't have any! Even with this sacrifice, it turned out great. EJ and I will be eating good tonight!

From Food pics

Sunday, October 2, 2011

Israeli cous-cous with tons of broccoli

Israeli cous cous is so cool looking and so fun to cook with, I don't know why I don't use it more often. Just like regular cous cous, it goes well with pretty much anything! This was a spin off Heidi Swanson's double broccoli quinoa. I tried to make it taste a little creamy and cheesy and not too healthy. Even though its super healthy and low-calorie, you'd never know it, I swear!

From Food pics