Monthly Archives: January 2010

Jack is Cooking Vietnamese Style Lemongrass Tempeh Stir Fry

Posted on by under rice, Rice Syrup, snow peas, tempeh, yellow pepper

Well Hello Internet!

For dinner tonight Julie and I made some stir fried Tempeh with Lemongrass, Peppers, and Snow Peas

to make this you will need:

2 inches of lemongrass very finely diced

1 inch ginger diced 1 tablespoon olive oil
4 ounces tempeh, cut into cubes
1 yellow pepper sliced
a handfull of snow peas 1.5 tablespoons soy sauce
1/2 tablespoon rice vinegar

1/2 tablespoon apple cider vinegar 1/2 tablespoon rice syrup
1 teaspoon chili garlic sriracha 
2 cups rice or Coconut rice  (to make coconut rice, if you are making 1 cup of rice, use 1 cup of water and 1/2 cup coconut milk.  follow recipe in link)
cilantro 
lime juice

So first, we sautéed the tempeh in the olive oil until it got brown.

then we added in the lemongrass, the ginger, the pepper, and the snow peas and stir fried for about 4 minutes, or until the pepper started to get a little soft.
Then we added the soy sauce, the rice vinegar, the apple cider vinegar, the chili garlic sriracha sauce, and the rice syrup.  stir fried it for another minute, and then took it out and put it over the rice!  sprinkled a little cilantro on top and a squeeze of lime juice! and that’s it!
mmm mmm delicious!

Jack is Cooking Tacos

Posted on by under chicken, cilantro, green pepper, onions, tomatillos, Tomato
Well Hello Internet!
Tonight for Dinner i made Tacos.  and i don’t mean i went out and bought some taco kit and mixed in some ground beef.  i made REAL tacos.  Taco’s like how you would get them in mexico.  or how i would imagine you would get them there, i’ve never actually been!
anyways, these tacos were delicious, cheap, and really easy to make.
Here’s what you’ll need:
1 tomato
6 tomatillos
1 green pepper
1 hot pepper (you can really use whatever type you want, and put more if you want it more spicy)
1 can of corn
1 onion
the breast of 1 chicken
cilantro
paprika
corn tortillas
sour cream
guacamole
cheese
so first, i roasted all of my vegetables (except the onion) in my broiler.  even the canned corn.  i just strained it and dumped it out on the pan with the other vegetables.  i roasted them until they started getting a nice browning on them. then i turned them until i got the same on the other side
Next, i took the tomato, the tomatillos, and some cilantro, and i pureed them in a blender.
in a large pot i took my chicken breast and i browned it quickly on both sides.  then i poured in the tomatillo sauce to begin to simmer the chicken.
after the chicken had simmered for about 10 minutes i cut it up a little bit.  i let it simmer a little while longer, until i could pull it apart with a fork.  at this point i added the rest of the roasted vegetables,  an onion i had cut up, and some paprika
i let all this good stuff simmer together for a while.  finally in the end i through in some more cilantro, and a little lime juice for good measure.  (lime juice is pretty awesome on everything)
now!  for the tacos!  i took my tortillas which i heated up in the microwave, and in each one i put a little bit of this delicious chicken mixture, some guacamole, some sour cream, and some grated cheese.
oh man was it good.
(btw this mixture made enough sauce to make like 12 tacos)
mmm mmmm delicious

Jack is Cooking Banana Flambé

Posted on by under banana, butter, lemons, rum, sugar




Well Hello Internet!

this morning i decided to make banana flambé for breakfast. its pretty fun setting things on fire, and bananas are delicious, so these two things naturally go together!

this might be one of those don’t try at home things, but i dunno whatever. if you think u can do it go for it. hahaha

what you need:
bananas
butter
powdered sugar
rum
vanilla extract
lemon juice

Jack is Cooking Root Vegetable and Leek Soup

Posted on by under butter, carrots, ginger, leeks, onion, parsley, parsnips, potatoes, rutabaga
Well Hello Internet!
This past sunday, julie and i decided to make a Root Vegetable and Leek Soup!
its very easy to make.
heres what you need
1 leek
1 potato
1 rutabaga
3 carrots
3 parsnips
1 onion
2 inches of ginger
parsley
chicken stock (3-4 cups)
salt and pepper (1/2 tablespoon each- more pepper if you want)
cinnamon
half and half (1/2 cup)
first chop everything up into 2 inch cubes (except the ginger.  chop that up pretty finely)
then with a little butter sauté the carrots, onions, ginger, and parsley for about 5 minutes, or until the onions start getting a little clear
put the rest of the vegetables in the pot with the chicken stock (enough that all the vegetables are covered)
cook for about 45 minutes.  at this point all the veggies should be nice and soft.  take a potato masher
and mash them all together.  i prefer the masher to an immersion blender, because i like it still a little chunky.  then add in the half and half, the salt and pepper, and the cinnamon (just a dash)
cook it for 15 more minutes, then serve.  i served it with a spoon of greek yogurt, some chives, and a dash more cinnamon
mmmm mmmm delicious

Jack is Cooking Gluten Free Carrot Cake

Posted on by under cake, carrot, gluten free, walnuts

Well Hello Internet!

Last night i made a Gluten Free Carrot Cake.

its pretty easy to make!  heres what you’ll need:

2.5 cups gluten free flour  (i used arrowhead mills all purpose gluten free flour.  it is a fantastic GF mix)
3 teaspoons baking powder 
1 teaspoons salt 
1 teaspoon cinnamon 
1 cup sugar 
3/4 cup corn oil
4 eggs slightly beaten 
1 tablespoon REAL mayonaise 
2 cups grated carrots 
1/2 cup chopped walnuts 
9 oz or so canened crushed pineapple with juice 
1/2 cup dried cranberries


What you’ll need for the frosting:
Cream cheese frosting: 
1/2 cup melted
8 ounces cream cheese softened 
1.25 cups of powdered sugar
1 teaspoon vanilla 

Directions 
preheat the oven to 350°
i did this in my kitchen Aid, but you can do it by hand if you want.   mix flour, baking powder,  salt, sugar and cinnamon.  Mix in the  corn oil, eggs, and mayonaise. Stir well. Stir in the carrots, the nuts, the cranberries, and pineapple. 
i used 2 circular 9″ cake pans.  this mixture makes the perfect amount for these two pans.  grease the pans and fill them with the batter.  bake for 35 minutes, or until a toothpick comes out clean.

Cream Cheese Fosting 
whip all ingredients together till fluffy.


when the cake cools down, put one layer down, and spread frosting on the first layer.  put the second cake on top, and spread the frosting all over the top and the sides!  then you can put nuts all around the side, and a little more on top. 

(yes this is actually the cake that i made! did i mention i am a photographer?  i took the cake to work with me, so i could take a picture outside of my kitchen)
mmm mmm delicious