Deanna's Kitchen

Here is a little video clip of the Great Chef, Deanna herself in our kitchen, where she is cooking up a storm. If you look carefully, you'll notice that there is no stove in the kitchen. We use a cooktop, rice cooker and two crockpots. Hanging on the wall is also a microwave oven combo. Beneath the countertop is a small fridge. This is a very efficient space, and everything is easy to reach, all within eight feet of countertop. When we're done, we put everything away, and the surface is clean, ready for another meal. Enough said; here she is herself:

Asian Stir-fry Vegetables with Tofu and Seitan

Toasted sesame seed oil
Teriyaki Sauce
Soy Sauce
Cooking wine
Frozen packet of thai stir-fry vegetables
1 package of Seitan
1/2 block of extra firm Tofu, cubed

Combine all ingredients in the slow-cooker and cook on High for 45 minutes.
Serve with egg noodles.

Easy!

Photo credit: http://www.foodnetwork.com

Easy crockpot Beef Brisket with Vegetables

2 lb beef brisket

Marinade
1 1/4 tablespoons brown sugar
½ tablespoon maple syrup
½ teaspoon ground mustard
1 1/4 tablespoons minced garlic
Pinch of chili powder
2 teaspoons worcestershire sauce
1 tablespoon catsup
Pinch of black pepper
Pinch of kosher salt

Sauce
1 (15 ounce) can tomato sauce
1/4 cup barbecue sauce
1 bay leaf
1 teaspoon oregano
1 teaspoon dried parsley

Vegetables
2 medium red potatoes, cut in quarters
1 large onion, rough chopped
3 celery stalks, rough chopped
1 medium carrot, rough chopped

Directions
1. Marinade – Mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight.

2. Prepare the vegetables the night before and put in a large baggie so all you have to do is add them to the crock pot.

NOTE: Amounts of the vegetables are not specific. Add what you like. I usually use this amount which works just fine. You can more or less of one particular vegetable accordingly to your taste.

3. In the morning – Take out the crock pot and let it set for 15 to 30 minutes before you turn the crock pot on. Then add the vegetables to the sides of the meat and then the tomato/BBQ sauce mixed with the seasoning over the meat. Then cover and set it in the crock pot and turn on high for 2 ½ hours.

By the way, the photo is my masterpiece!

Creative Chicken Soup

Leftovers in the ice box and a full pantry make for an original kind of chicken soup.

Original ingredient: Extra Firm Tofu, diced
2 vegetable bouillon cubes
Chickpeas
Red pepper in a can
Roast chicken leftovers
Rotelle pasta, cooked
2 cups corn, frozen
2 cups water
Baby shrimp,pre-cooked
Oregano
Everyday seasoning

Combine all ingredients in a slow cooker and slow cook for 2 hours.

photo: http://thefoodpolygamist.com

Seitan Adobo

8 oz seitan or one box
1/4 c vinegar
1/4 cup soy sauce
pinch of pepper, garlic, brown sugar

Combine all ingredients and slow cook for one hour.
Serve with jasmine rice.

Sarap!

Photo credit: The inspiring photo above is not mine. It came from: http://www.hapabento.com/2009/11/04/vegetarian-adobo-bento-box/ and the post was called Vegetarian Adobo Bento Box.

Test Lab: Ratatouille (No, not the movie)

From my favorite book: "French Women Don't get Fat" by Mireille Guiliano. I read her 2 books in 2007, "French Women for All Seasons" and this book. Both are light, entertaining and filled with practical advice. It's not really the "glamour-puss bon vivant la vie en rose" type of thing, unless you imagine it to be. I read these books for many reasons. I want to eat healthy and I want to learn how they live with panache and insouciance. Okay, I am a closet Francophile, i'll admit it. But being healthy and eating healthy are my priorities, hence this healthy recipe.

Could she be the answer to America's Martha Stewart? I am placing my bets on Mireille, bien sur!

Ratatouille

Another French classic as interpreted by my mother (based on a recipe from cousin Andrée in Aix-en-Provence) is still something I make today in the summer when the variety of suitable vegetables is greatest. I can get three meals out of it. With almost no oil or butter, the ratatouille seems rich, with the juice coming from the vegetables themselves. To get the most flavors, slow cooking is a must.

INGREDIENTS
1 pound tomatoes
1 pound zucchini
1 pound eggplant
4 garlic cloves
2 T minced parsley, fresh
Salt and freshly ground pepper

Yield: 6 Servings

RECIPE
Use an equal amount of tomatoes, zucchini and eggplant. Wash and cut into thick slices.

Using a large pot, make layers starting with the eggplant, then the tomatoes and finally the zucchini, and repeat until the pot is almost filled to the edge. Add some garlic cloves and parsley branches between the layers. Season with salt and pepper.

Cover and cook under very low heat until the vegetables are tender, approximately 1-2½ hours.

Serve 20 minutes later. Use soup bowls, as it is at that stage more of a soup with the liquid being mostly water from the veggies.

Refs:
http://mireilleguiliano.com/section/sub/14
http://frenchwomendontgetfat.com/content/ratatouille
http://foodplow.blogspot.com/2008/03/french-women-dont-get-fat-ratatouille.html
Photos from http://mireilleguiliano.com/section/sub/14