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Some Like it HOT! (Vegan MoFo Weeks 1 & 2 cuz I’m a slacker)

14 Sep

Remember when I was like “I’m gonna veganize this recipe!“?

I bet ya’ll were like “YEAH, SURE MO. You never update this blog!”

But guess what, punks?! I did it! The fruits of my labor:

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And because I forgot the first week of Vegan MoFo, there’s TWO RECIPES for the price of one in this post! See that green blob on the right side of the plate? That’s my kick ass homemade green salsa. Lucky you! Go below the cut for both recipes. Hope you like it spicy, cuz this shit is HOT.

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OMG WYATT RIOT!

18 Apr

In what I can only explain as amazing luck, I spent a good chunk of my teenage years photographing and interviewing my favorite rock bands. I got pretty good at hiding my  overwhelming joy at meeting some of the most popular acts of the early 2000s. There’s no better way to lose your cool factor then by squealing “OMG I’M YOUR BIGGEST FAN” to the famous person in front of you.

But guys, I almost lost it a few weeks ago when I met Wyatt Riot of “Put it in Your Mouth with Wyatt Riot,” a Portland based foodie video show. I first saw Wyatt’s show about a year ago. I was immediately taken with the hot chubby queer talking about the food of Portland, whether cooked in a restaurant or in his friends’ kitchens. I mean, this guy has the word “CHUBBY” tattooed across his belly. He’s pretty much the coolest of the cool. So when he walked into my apartment, it took every ounce of my self control not to faint from excitement.

When I heard he was going to be in town for a conference, I invited him to my place for some home cooking. Unfortunately the timing was such that I was a) broke and b) super busy getting ready for the Sister’s 33rd Anniversary, so I had to think of something fast, cheap, but still delicious. Also, it was storming like CRAZY in SF that week, so I wanted something to warm us up.

Luckily, I remembered my mom’s kick ass chili recipe. My mom is a genius when it comes to really epic, fast, easy to prepare food- and this chili is the perfect example of her mad skills. I thought I’d bulk it up a bit by making corn bread in a cast iron skillet, but that turned out horribly so I’m going to pretend it never happened and not share the recipe with you (lesson learned, kids: not all recipes on the internet are awesome). BUT the chili! It was amazing! And you can make it vegan (like I did) so EVERYONE can enjoy!

I’m now going to share with you my mom’s super secret chili recipe, so you can also impress your gaymous crush with this awesome recipe (and yes, Wyatt was just as awesome as my expectations hoped he would be!):

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Pasta! Prego!

21 Mar

I’m a fan of creating your own meals from familiar bases. With that in mind, we’ll explore one of my favorite, easy to enhance meals, spaghetti!

Pasta with red sauce is really one of the best quick dinners out there. Pasta is such a fantastic comfort food, and it’s satisfying to make a meal in two pots and less than 30 minutes.

But what do you do if you’re a foodie who just isn’t satisfied with boring noodles and sauce out of a jar?

Improvise!

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Garbannnnnzoooosss!!!!

12 Mar

So guess what!? I got a JOB!

This is awesome because I was going batshit crazy at home (I was approaching one year unemployed), but not so great because it gives me less time to update CHUBB Gourmet.

But I’m still broke (non-profit and government jobs do not pay well), so I will be forced to cook myself lunch and dinner as often as humanly possible. Which is good for you all, my dear readers. Assuming I have the time to tell you what I’ve been making.

Anyways, I have a bunch of bulk chickpeas (aka garbanzos), and decided to cruise my fave cooking blogs for inspiration. Chickpeas are great because they (like most beans) are a protein source. I also love the way they taste and feel.

The ever fabulous Smitten Kitchen had a great recipe for “Espinacas con garbanzos” that only required me to buy two additional ingredients from what was already in my pantry. The bakery up the street from my place houses Sour Flour, and they sell day old loafs for $2. That and my 89 cent can of tomato sauce was all I needed to make what is now one of my new favorite dishes. Added bonus? SUPER fast to make, and makes enough for leftovers for DAYS. Plus, it was a great way to get rid of all the spinach from my CSA box.

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A Recipe for Success!

6 Feb

A lot of people tell me they would cook more often if cooking was “easier” or “faster.” I have a revelation for you: Cooking doesn’t have to be complicated to be delicious. The meals I cook the most often don’t come from a recipe, or involve a bajillion steps. Most of the food I cook has three simple elements:

1. Fatty lubrication (aka olive oil, coconut oil, sesame oil, or butter).

2. Something oniony (aka an onion, some garlic, or a leek).

3. Salt and pepper.

No joke, ya’ll. That’s it. Cook your fave veggies in the above elements and I promise it’ll be delicious. Wanna get adventurous? Cook some sort of grain like quinoa or rice (or couscous! or pasta!) and put your delicious veggie concoction on top! Add your favorite protein source (like veggie sausage or beans) to give it some extra oomph.

The type of fat you use will really dictate the taste of the dish- I usually use olive oil because I LOVE the taste, but try experimenting with butter (for a more French taste!) or a little sesame oil (for a more Asian feel). Salt and pepper are my favorite spices, but I suggest adding salt to taste AFTER you finish cooking a dish to avoid over-salting. The onion-y thing you add depends on your personal tastes- I like using red onion for their color and flavor, but I use leeks in place of onions when they’re in season. I also tend to double the amount of garlic any recipe calls for. Cuz let’s get real: garlic is bomb. Just remember that garlic cooks faster then onion- so add it towards the end of the pan-cooking process to avoid burning it.

If you want to saute things like potatoes or carrots instead of oven-roasting them, I’d recommend parboiling them (bringing water to a boil, then putting the veggies in the boiling water for a few minutes before draining them in a colander) before cooking them in the pan- it really speeds up the cooking process!

Don’t believe my magical recipe for success? Try one of the combos below, and tell me it doesn’t work.

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Summer Veg Salad

2 Aug

Before we get into the recipe, I wanted you all to know that I’ll be selling cookies THIS SUNDAY from 12-6 at the “STUFF THE STREETS” art fair in the parking lot of 150 Valencia. All the info can be found on the facebook event page. Come give me $$, and I’ll give you cookies.

You all should be really proud of me! I managed to write down a recipe as I cooked it! Of course, I forgot to take photos.

But anyways, I needed something to bring to a picnic in Golden Gate Park with a bunch of nuns, so I looked in the fridge to see what needed to get used up. Of course, this time of year we get enough corn, tomatoes and cucumbers in our CSA box to sink a ship.

A search on all my favorite food blogs, and in my various cook books, turned up many recipes that used those ingredients, but none that would work for what I had in my pantry or that would be easily transportable to the park on my bike. The closest I found was this recipe over at 101 Cookbooks, so i decided to use it as inspiration and create my own salad with the three summer veggies I had so much of!

The only photo I took was of this super fat, very green worm that was hanging out inside the husk of this corn. He was adorable, and I left him in our compost to enjoy his final days in gluttonous excess before being processed at the city composting plant.

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Summer Pizza!

21 Jul

I know it’s been a hot second since my last post, but I was saving it up for when my guest post went live over at the Sex Pos Photo Project. I talk about my changing relationship with food, and there are some super silly photos of me eating. Check it out! My guest blog is safe for work, but the ads on the site, and some of the other entries, may not be safe for where you work. Thanks to Shilo for taking such rad photos, and for asking me to guest blog!

Entering and Open and Honest Relationship with Food

I’m featuring Shilo’s fab photos on this entry, too! So get ready for some sexy photos of my delicious Summer Pizza taken by the talented Shilo McCabe!

I’m a feeder. I get a lot of pleasure from feeding my friends, family and lovers. I’m 90% more likely to cook a big, delicious, healthy meal if I’m cooking it FOR some one instead of just for myself. And that’s how this pizza came to be. My sweetheart was coming over, and I wanted to cook something delicious for us to enjoy together. And I had a shit ton of veggies from the CSA box that needed cooking.

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