You ask, I answer.

I figured you could, but why not test it out.  First you will need 2 ginormous sweet potatoes.  This spud literally weights 1.5lbs!

With their odd shape, they are a [...]]]> After last week’s post on Beer Baked Fries, I had numerous questions asking if you can sub sweet potato fries.

You ask, I answer.

I figured you could, but why not test it out.  First you will need 2 ginormous sweet potatoes.  This spud literally weights 1.5lbs!

With their odd shape, they are a bit trickier to cut.  Here’s how I go about it…

1. Cut in half.

2. Cut in half again, lengthwise.  So now you have 4 quarters.  Turn 1 quarter on it’s side and make 3 lengthwise cuts.  Repeat 3 more times.

4.  Lay the quarters flat.  Then make fry sized cuts, perpendicular to the original slices.

Not too bad right?  And they definitely do not have to be perfect!

I wanted to use a heavier beer, with a lot of flavor.  I chose Moose Drool brown ale, as browns are one of my favorite types of beer.  I thought this would add a nice malty, sweetness to the fries.

Time for a beer bath!

For this version, I used garlic, salt, pepper, sunflower oil and also threw on some fresh chopped rosemary.  Rosemary + garlic are a fabulous pair, as are rosemary + sweet potatoes.  I figured, I couldn’t go wrong.

Definitely been on quite the garlic kick lately!

The fries were the center of attention for this meal.  No veggie burgers, no beer grilled tofu, just eaten alongside a huge salad.

• local romaine
• carrots
• cucumber
• roasted red pepper
• black beans
• garden herb dressing

Now, how did I enjoy this dinner?  Or, whom did I enjoy it with?

Chris was out climbing, and Eric is out of town, so I called Kelsey and invited her over for beer fries + salad. 

Classy.

She came running, er…biking, right over!

Meal of the week!

Sweet Potato Beer Fries [serves 4-6]

• 3lbs sweet potatoes
• 1 bottle of brown ale beer
• 3T sunflower oil [or olive, etc..]
• 2 large garlic cloves, finely minced
• 1 sprig fresh rosemary, finely chopped
• 1t salt
• black pepper

1. Preheat oven to 425*
2. Scrub potatoes, and cut per instructions above.  leave the skins on.
3. In a large bowl, soak the cut fries, in 1 bottle of beer.
4. Let soak for 15min, tossing 1-2x.
5. Drain beer and toss with olive oil, garlic, rosemary, salt + pepper, until well coated.
6. Line a large baking sheet with parchment [optional, but nice for quick clean up!] and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don’t want them stacked.
7. Bake for 45min – 1hr, depending on how done you like them, tossing 3-4 times. [Mine were in for about an hour]
8. Add more salt + pepper to your liking.

Unlike the russet beer baked fries, with these you could actually taste the beer!  It wasn’t overpowering at all, but a nice hint of brown ale in the background.  The exterior of the fries crisped well, but as typical with sweet tater fries, they had a creamy interior.  If you’re not looking to taste the beer as much, make sure to drain as much as possible and try using a lighter ale.

Definite success!

Time to do that whole sleep thang.

Night!

Ashley

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this [...]]]> Let’s continue with the rest of that beer soaked meal.  It all started with Foodbuzz + New Belgium’s offer, to create a recipe infused with NB’s beer or one that would pair well with it.

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this meal idea, was Teri’s Beer BBQ Tofu.  I always trust Teri’s recipes, and knew this would be a winner. 

But before we talk about the recipe, let’s talk tofu.  I’ve only ever cooked with “extra firm” tofu, and I only buy this organic, sprouted brand.  Other tofu I’ve eaten doesn’t seem to agree with my stomach, but I’ve never had any issues with Wild Wood’s sprouted tofu.  Sprouted foods are typically easier to digest, which is why I’m guessing my stomach tolerates this tofu much more easily.

I always cut one block into 8 slices.  I start with a cut in the center and then another cut in the center of those 2 halves, and then another cut in the center of those 4 halves.  This method makes slices fairly consistent in thickness.

For this meal, I sliced 2 large blocks, and placed them on a kitchen towel folded in half.

I then covered the tofu with another folded in half kitchen towel and wrapped a third towel around the bottom and top.  Then I place cutting boards on top, so the liquid doesn’t seep into the books, which are what help to press the liquid out.

You want to press your tofu for a good 30min, or longer if you have the time.  This makes all the difference with the texture when cooking.

Now back to Teri’s recipe. 

I’m not sure you can go wrong with your beer selection.  It would be fun to try with a super thick + flavorful stout beer, but for this I chose New Belgium’s, Fat Tire.

I also used this OrganicVille BBQ Sauce, which had a sweet, but smoky flavor.  Everyone loved it!

Mixing all of the ingredients, takes only a few minutes.  Then you add the tofu to a large pan and start the marinating.  I didn’t change much from Teri’s recipe, but here were the measurements I used.

• 1 bottle beer
• 1t finely minced ginger
• 2/3c BBQ sauce
• 3 garlic cloves, minced
• 2 blocks, extra firm tofu

*I basically added more beer + garlic and omitted the Worcestershire sauce, because it’s not vegetarian.  I was going to add a few drops of liquid smoke, but this BBQ sauce was already pretty smoky.  If you have a sweeter sauce, Liquid Smoke is a great option, if you want a nice smoked flavor.

If you want to bake your tofu, definitely check out her fabulous blog for the instructions!!

While the tofu marinated [for 1.5hrs], I worked on the salad. 

romaine + spinach + grated carrot + pepitas

simple.

Then I created my best dressing to date, thanks to my new potted herbs!  The photo may not look pretty, but trust me on the taste! 

Honey Lemon Herb Dressing [serves ~6 side salads]

• 1/4c fresh lemon juice [~1 lemon]
• 2-3T apple cider vinegar [or another 1/2 lemon]
• 1 large garlic clove, finely minced
• 2t honey
• 1-1 1/2t dijon mustard
• 1/3c extra virgin olive oil
• 1/2T fresh thyme, coarsely chopped
• 3T fresh basil, thinly sliced + chopped
• 1/4-1/2t salt
• black pepper

1. Whisk together lemon juice, apple cider vinegar, honey, mustard, and olive oil until thoroughly combined.
2. Whisk in garlic, salt + pepper.
3. Whisk in fresh herbs, taste + add more salt/pepper to taste.

*Start with 1t mustard and 1/4t salt.  You can always add more after the initial taste.  If it seems to oily, add more apple cider vinegar.  If it doesn’t have a hint of sweetness, add another teaspoon of honey.  Just keep tasting along the way!  If you want a really accurate taste, dip a piece of lettuce in the dressing!

Now, you have your beer fries + dressing, what about that grilled tofu?

The trick is greasing the grates + making sure the heat is high enough!  I tried grilling tofu once before, with half success. 

As in, half stuck to the grates.

This time I had no problems with sticking! Check it out!

Grilling Tofu

1. Make sure your tofu is thoroughly pressed.
2. Heat your grill to med-high, ~400*.
3. Grease your grill with oil, but be careful!  Do not use an aerosol grease can, as it will cause large flames.  I used my Misto can, filled with olive oil, and it worked perfectly.  You could also heavily brush the grates with oil.  Make sure the grates are well coated!
4. Place your sliced tofu [~1/4-1/2” thick slices] on the grill and close the lid. 
5. Now, try your best NOT to touch the tofu for 6-9min.  Knowing when to flip the tofu, really depends on your grill.  You can check on the tofu at 6min, with a large metal spatula.  If it seems like it’s easily lifting, and it’s nice and charred, you’re good to flip.  If it’s sticking, you either didn’t put enough oil on, or you need to let it cook longer.  You’re looking for grill marks, like in the photos.  When the pieces are nice + charred, they will be easier to flip.
6. Carefully scrape under the tofu, and flip over to cook for another 6-9min.  Before closing the lid, pour/brush the leftover marinade onto each slice.  *If they seem to be sticking a bit, before you flip over onto the grate, spray or brush with more oil.
7. The longer you cook, the less moisture it will have.  Everyone really liked the charred pieces!

It really was easy!  I just want to be thorough with the instructions.

If your fries are done before the tofu, just turn the oven off and leave them inside.  If they’re already super crispy, crack the door open, to prevent further cooking.

Summery, beer infused meal complete!

And oh.that.tofu. 

Possibly the best I’ve ever made!!  Thanks to Teri, for the great recipe!

Back to editing people photos…have a great rest of your day!

Ashley

I popped about 5T amaranth, which turns into a huge serving of delicious, puffy cereal.  Then, I cooked up a banana scramble, topped it on the cereal, added [...]]]> I had a weird breakfast craving yesterday.  My taste buds were asking for popped amaranth and a banana scramble.  So I thought, why not combine the two?

I popped about 5T amaranth, which turns into a huge serving of delicious, puffy cereal.  Then, I cooked up a banana scramble, topped it on the cereal, added peanut butter, and poured on the milk.

Craving satisfied.  I loved eating the puffy cereal, with bites of the banana scramble along with it.  Not familiar with the banana scramble?  I haven’t made them in awhile, but check out my recipe page [under breakfast] for a handful of variations.

Before heading down to Denver, for Brewgrass [beer + bluegrass music], I prepped a lunch to-go!  It’s pretty easy to find veggie options almost anywhere we go to eat and even at festivals.  However, veggie + gluten free is not always easy.  I have to think ahead even more so now.

Salad to go:

• 4c spinach
• plain cooked millet [from friday night dinner]
• 1 large carrot
• 1 delicious pickle
• feta cheese
• hemp oil/balsamic/apple cider vinegar
• pepper

I packed this in my purse for the 2nd half of lunch.  Although I don’t buy pre-packaged bars often, these are a favorite.  I caught them on sale for $1/piece when I was home in Ohio. 

We headed to Denver and had a blast with our friends, who we haven’t seen in way too long.  We’ve been so busy this spring with the house, we haven’t made it to Denver nearly as much as we would have liked.  [Denver is about 1 hour south.]

Ann + me + Ali

We ended the night with a fire in the backyard, hanging out with Peter + Michelle.  Such an enjoyable Saturday!

Today I have my first real photography gig!  I’m excited + nervous, but can’t wait to get this business rolling.  June + July are pretty busy for us, with the Telluride music festival next week and an out of town wedding the weekend after that.  Our third wedding anniversary is June 21st and my birthday is July 3rd.  Natalie [my sis in law] is due July 10th and my parents will be in town July 19th!  There are also a lot of house things on our to-do list as well! Despite the busyness [which I’m used to!] I’m hoping to really get things up and running in July! 

Be on the lookout tomorrow for a new series on the blog tomorrow!

Off to enjoy the weather and then head to Boulder for some photography.

Ashley

To answer question #1 – 90% of the time, I am literally just throwing things together, based on [...]]]> Lately, a lot of you have been mentioning/asking me 2 things.

1. How do I come up with the some of my food combinations?  For instance: tempeh/apple/pumpkin/pnut butter sandwich
2. I wish I liked salad as much as you.

To answer question #1 – 90% of the time, I am literally just throwing things together, based on whatever randomness is in our fridge.  I haven’t made a lot of full-on, recipe-following meals lately, because I haven’t had the time or energy.  However, I am still cooking.  I think about food a lot.  I think about my next meal almost right after the meal I just ate.  I start to brainstorm.

I really want a bagel for lunch.  That won’t hold me over too long, so I need to beef it up with something else.  I have a 1/4 block of tempeh leftover.  Tempeh and bread work.  If I just lightly toast the tempeh, I can combine it with other things in the fridge.  I want something crunchy.  I have apples.  Apples + cheese go perfectly on a sandwich or bagel.  Maybe apples and tempeh would too.  Tempeh doesn’t have much flavor, so maybe I’ll add some peanut butter.  Peanut butter + bagels + apples = success, so maybe tempeh would be good too.  Oh, wait, I have leftover pumpkin.  I might as well just add it in and see what happens.  It will add moisture to the sandwich, like mayo or mustard typically would.

So there you have it.  The thought process of putting my lunch together.  Exhilarating, I know.

Now let’s talk about comment #2. Salad haters.  I used to be one.  No shame!  First, you need to find which lettuce you like the best.  Right now I’m on a spinach kick, but about a year ago, I was really sick of it.  I also used to really like arugula, but got burnt out on it and don’t like it at all now.  Romaine is one of my favorites, as is raw kale.

After you pick you lettuce, you can’t just pour the dressing on.  I would understand why you hate salads, if you do this.  You need to fill the salad with other foods you love.

• chickpeas [roasted, perhaps?]
• sweet potato cubes
• black beans
• avocado
• fresh basil
• tomatoes
• mushrooms
• carrots
• pickles!!
• cucumbers
• croutons
• almonds
• nutritional yeast
• sesame seeds
• pepitas
• hummus
• etc.etc.etc.

Don’t like veggies?  What about putting fruit on your salad?

• spinach or arugula
• strawberries/apples/pears
• almonds/walnuts
• stinky blue cheese or gorgonzola

Sometimes I get bored with my salads too, which calls for some extra creativity.

I mean, this isn’t anything revolutionary, but it changed things up a bit + was very refreshing.

Do you ever add citrus to your salad?  If not, you must try.  Little clementine slices?  Yup!  Lemon in your dressing?  Sure thing.  Delicious + zingy.

Who doesn’t like a good zing?

Salad contents:

• spinach
• cherry tomatoes
• cucumber
• mushrooms
• clementine – the star of the show
• walnuts
• salt + pepper
• sprinkle of dried thyme

For the dressing, I wanted something citrusy + sweet.  I do not buy store bought dressings.  I just don’t like them!  I’ve tried way too many and have wasted way too much money in the process.  Plus, I like to control what ingredients are going into it.

In this mix:

• ~1.5T hemp oil [can use other high quality salad oil – walnut/almond/sunflower/etc]
• 1t local raw honey
• 1-2T fresh lemon juice
• s+p to taste
• sprinkling of fresh or dried thyme

Nothing exact here.  I just tasted along the way.

I will say, mushrooms + citrus aren’t the best combo, but other than that this was refreshing, crunchy, and fun.  Yes, I just called my salad fun.

Have you had any good salad combos lately??

…

And now, just a little snippet from Friday night with the bro + sis in law.

Natalie is just about 7 months along in her pregnancy + looking so lovely!  Her baby bump is the cutest.  I can’t wait to meet my niece!!!!

They headed up to Ft. Collins to hang out with us for the night.

Bashful Pat, requested we eat at Tasty Harmony.  The veggie/vegan/GF friendly restaurant.  Fine by me!!!  Chris + I love this restaurant.

Come July, they will be parents!!!

We scarfed down a vegan artichoke dip [SO good], faster than the speed of light, and anxiously awaited dinner.

Dork.

I went with the jackfruit tacos.  A new-to-me dish.  I typically get something different every time I go.

Two crispy taco shells filled with jackfruit and tempeh cooked in Mexican spices, topped with guacamole, salsa fresca , sour cream and shredded lettuce. Served with black beans and Spanish rice.

OH my.  Were these good!

Everyone else at the table got the Kentucky Fried Freedom.  The chard greens were delicious!!  You can’t see but there is a pile of mashed potatoes behind the “mock” chicken [house-made seitan, the best I’ve ever had] as well.  The most amazing vegan gravy ever.  YUM.

Battered and pan fried mock chicken, mashed potatoes and gravy, black eye peas and garlicky greens.

And with that, we called it a night.  Chris + I were so exhausted that we were IN bed before midnight, which doesn’t even happen on the weekdays.  Time to get a-movin!  So much to do!

Ashley

#2 – Our house is a mess, yet again.  Although not as bad as it was a week ago.

#3 – The dogs are doing nothing to help.

#4 – This just CANNOT be comfortable.

#5 – You would think [...]]]> #1 – I’ve mastered the “U” shape tile cut.  Ohhhh yaaaaah.

#2 – Our house is a mess, yet again.  Although not as bad as it was a week ago.

#3 – The dogs are doing nothing to help.

#4 – This just CANNOT be comfortable.

#5 – You would think those long limbs would be good for cleaning things or installing tile.  False.  She hasn’t lifted a finger…errr toe…errr paw.

#6 – In ONE + A HALF weeks, this is our laundry pile.  Absurd!

#7 – Signs of spring are popping up and the grass is actually green.  Very unusual for Colorado!

#8 – This oven has been covered in plastic since March 4th.  Maybe we should try and get rid of it?

#9 – If you want to bake a HUGE sweet tater, with 2 different seasoning styles, just build a foil wall down the center.  Works like a charm. 

#10 – This is the track lighting above the stove.

#11 – I ground some almond butter when I was at Whole Foods last night.  Sometimes I just can’t help myself.  The texture cannot be duplicated at home.  I’ve tried.

#12 – I’m out of buckwheat flour + too lazy busy to grind more.

#13 – I love.love.love. salad.

Random Facts Tuesday is to be continued…

Back to the tile!!