Food: pudding and frittata

For last week’s lunch I made a veggie-tofu pudding.

veggie-tofu pudding (3 meal servings or 6 as side)

• 2 can of sweet corns
• 1 package of frozen spinach
• 1 package of firm tofu
• 5 eggs
• 1/4 cup nutritional yeast
• S+P

1. Ground corns together with 2 eggs in food processor, season with S+P. Bake at 375F for 20 min until firm.

2. Mix tofu with 1 egg and nutritional yeast. Once the 1 if done, add to the pan and bake for 10 min.

3. Mix spinach with 2 eggs, season with S+P. Add to 2 and bake for another 20 min.

It’s really easy to make and quite tasty.

For the Saturday lunch, I made a corn frittata.

Corn frittata

• 3 can of sweet corn, grounded
• 4 eggs beaten
• 1/2 cup parmesan cheese
• 2 medium onions, chopped
• 2 tbsp oil
• S+P

1. Sauteed onions with oil until brown.

2. Add corns to onion and cook at low for 10 min.

3. Let it cool a little bit.

4. Mix egg with 1/4 cup of the cheese.

5. Add corns to the egg mixture.

6. Season with S+P.

7. Pour the mixture into a pan, spring with the rest of parmesan.

8. Bake at 375F for 45 min

Food: meals this week

Last week was a tough one to find things that I like. I don’t know if it’s the warm weather or what, but all I want was veggies and fruit. Meat/fish/egg sound disgusting.

A sauteed noodles with veggies, bamboo, black fungus and tofu with olive preserve olive leaves.

I think I will get tired of the olive preserve soon! 😦

I made Andrea’s spinach namul

a chinese cucumber salad

and Andrea’s soy bean sprout namul

for both recipe, I didn’t use the korean chili power (I didn’t have any) but they taste great nonetheless! I’m definitely going to make them often because it’s easy to make and so fresh! 🙂

Spicy Tofu with pickles

all with oatmeal for dinner

Star came back and requested fish so I made for him

I got some kimchi

and watercress namul from a korean supermarket

made a corn grits, millet and chinese dates porridge

Dinner on Saturday.

Q: How your food changes with season?

Food: after a short hiatus……

After that dinner I didn’t cook for four days! I’d eat out or I’d spend <5 min to prepare a meal. Like this one:

frozen spinach, tofu, brown rice pasta and parmesan all mixed and bake for 15 min

frozen spinach, hummus and smoked salmon in tortilla

and one without salmon

It was simple but quite tasty

As the weather gets warmer, I crave salad. The other day I had lunch with a friend at Mai Thai and she recommended me to have the avocado salad. Oh… my goodness! How did I forgot avocado? I like it soooo much!!! So the next day I got a salad at Sweet and Green with double avocado as topping. It made everything soooo delicious!!!

Love “working on a salad” and watching TV.

On Thursday I finally felt cooking again. I used brown rice flour to make this banana bread.

so simple but really really good. I ate the half batch in <24 hrs 😯

and I made bread

Whole Wheat with Flax Seed

• 2 cups water
• 2.5 cups WW flour
• 1 cup rye flour
• 1/4 cup flax seed, grounded
• 1.25 tbsp yeast
• 1 tsp salt

I really liked the cannelloni that I prepared that night so I made some more for myself. I used almost the exact recipe, except that I used WW flour for the pancakes, and I added tofu in the filling.

2 batch to the freezer and 1 batch topped with tomato sauce

A salad made with butter lettuce, spinach, yellow peppers and smoked salmon with carrot ginger dressing.

finally a good dinner!!! 🙂

Q: What are you craving now? I’m craving salad with avocado!