Chi’lantro = Korean + Mexican food

Korean-Mexican cuisine from the new Chi’lantro BBQ trailer! They had their trailer out at the Austin Chinatown Center Lunar New Year festivities this past weekend. “Two cultures wrapped in a tortilla.” I like it! My only gripe was having to walk to an ATM since they are cash-only.


Spicy fries and some sort of creamy hot sauce for dipping.

My tofu quesadilla with caramelized kim chi and cheddar jack cheese *drools*

Detail shot of the filling.

Chicken taco with no onions on the left for Chris, tofu taco on the right for Kathy. Tacos = marinated meat or tofu, Chi’lantro salsa, julienne lettuce in Korean chili soy vinaigrette, cilantro, onion, green onion and sesame seeds, garnished with a lime wedge.

Spaghetti Pie

I didn’t take a photo of the final product because by then the sun went down and fluorescent light does nothing for foodtography.

Spaghetti Pie from Deceptively Delicious.

Prep: 20 mins
Total: 45 mins
Serves 8-10

– Nonstick cooking spray
– 3 oz whole wheat spaghetti or angel hair pasta (I used regular spaghetti…all we had atm)
– 1/2 lb lean ground turkey or sirloin (I’m a vegetarian so I used Gimme Lean Ground Sausage style veggie protein)
– 1/2 cup broccoli puree
– 1 large egg white
– 2 tablespoons grated parmesan
– 2 cloves garlic chopped
– 2 cups bottled tomato sauce
– 1 cup lowfat cottage cheese
– 1/4 cup carrot puree
– 1/2 tsp salt
– 1/4 tsp pepper
– 1 cup shredded part skim mozzarella

1. Preheat oven to 350F/180C. Coat a 9 inch pie plate with cooking spray. (I used a square Pyrex dish pan)

2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta).

3. In a small bow, mix the ground sausage with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls. (I made em bigger, about an inch.)

4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot puree,, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubble, 25 – 30 minutes.

Double Crust Apple Pie

Photographed for my Intro To Digital Photography narrative assignment. It’s the story of an apple…

Blue Goat Gourmet

After my second day of school last Wednesday, my friend Alex and I decided to try Blue Goat Gourmet located very close to campus in San Marcos, Texas. I live in Austin and do the commute thing to school, so I don’t know SM very well (because past years, I was never in the city except for classes). But that’s changing now that I’m an editor at the school paper (aka will have to spend a lot of time at the office) and a few really good friends of mine have just transferred to TxState/now live in SM. So yeah, I need to find all the awesome local eateries in San Marcos!

According to their website, Blue Goat Gourmet is a “European style bakery, cafe, dessert shop – featuring desserts and baked goods all made in-house.” Mmm, sounds fantastic.

Roasted Garlic and Brie Plate
I got the Roasted Garlic and Brie Plate, whole bulb of oven roasted garlic with brie and mini baguette. Dried apricots and blueberries on the side. The owner (who was super friendly by the way) said usually it’s served with grapes, but they were out of fruit when we went, which was later in the day. (Note: they have weird hours…as in close at 3pm on weekdays. My friend and I arrived at 2:30 because we just got out of class.) But the dried apricots complimented the dish quite well! Wish the olive oil came in a pretty dish rather than plastic cup, for presentation/photo purposes. Still really delicious food! I love brie! Alex liked his roasted chicken and sweet pepper french bread pizza, and we came with the intention of ordering their Dessert Splurge Trio but were way too full after our entrees. Next time, I will eat you raspberry truffle pie in the display case, next time.

*I wish I had more pictures of the exterior, everything was blue and/or goat related!

Macaroni & Cheese

Yesterday for dinner I made homemade macaroni and cheese (as in not from a box!) with whole wheat pasta shells and topped with cherry tomatoes sautéed in olive oil + garlic…mmmm.

Pretty much I used this macaroni and cheese recipe from Martha Stewart, except I sautéed the tomatoes rather than roasted. Also, instead of using flour in the cheese mixture, I just melted the butter, milk, and cheese together, because somehow whenever I follow the flour process, it clumps up and is gross.

Ingredients:

Central Market Organics Whole Wheat Pipe Rigate pasta shells (+ however much water to boil the pasta)

2 cups Horizon Organic reduced fat milk

3-4 cups shredded cheddar cheese

2 tablespoons butter

Central Market Organic Extra Virgin Olive Oil

1 package NatureSweet vine-ripened cherry tomatoes

garlic, about 4 cloves

garlic salt

pepper

Tone’s Spicy Spaghetti Seasoning (optional, it was laying around so I just threw a bit in while cooking the tomatoes)

*Note, my macaroni and cheese photo made it onto Foodgawker on August 21, 2009.

Tofu Nuggets

Tofu sitting in the spinach puree and egg mixture, ready to be rolled in the breadcrumb mix.

Tofu and spinach cubes rolled the breadcrumb mix, ready to be fried.

First batch of Tofu Nuggets fried and ready to eat!

Close up.

Dissected…and delicious.

January 9, 2009

My mom and I tried the Tofu Nuggets recipe from Deceptively Delicious. Mom added sesame seeds to the breadcrumb mix.

A little time consuming to make (especially the pureed spinach which I still don’t think was pureed enough) but quite tasty!

1 cup whole wheat bread crumbs
1 tablespoon flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1 cup pureed spinach or pureed green peas
1 egg, lightly beaten
14 ounces extra firm tofu
1/2 teaspoon salt
1 tablespoon olive oil
nonstick cooking spray

1. Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.

2. Mix the vegetable puree and egg together in a flat bowl.

3. Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.

4. Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can’t see the puree.

5. Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.

6. Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.