Saturday, 19 January 2013
Caring and Baking…
On Wednesday, January 16, my class had a bake sale to raise money for Sandy Hook Elementary School in Connecticuit. As you may know, Sandy Hook is a school that has lost many teachers and students in a shooting tragedy. So my best friend Taylor, thought having a bake sale would be a nice way to raise money for the kids and teachers at Sandy Hook. They could put it towards something like a movie or an entertainer, or just something to lift their spirits. So on Jan. 16 everyone in the class brought some baking. Everything was one dollar. On the first day, we raised 500 dollars. On the second day, just me and my BFFS, Sophia, Taylor, Zara (see post "Feliz Cumplianos, Nailah!") sold all the left over baking. Then, a big suprise! A reporter from The Richmond Review, Martin Van Den Hemel, came! We were so excited! If you haven't seen the review, make sure to check it out! In the end, we raised $726.70!! We really hope this will help teachers and students through this tough tragedy. Incase your wondering, I made Blue Hawaii Coconut Cupcakes for the bake sale. I'll include that recipe in another blog post ;) So, don't forget to check out The Review this week! Or go to The Richmond Review website! http://www.richmondreview.com/community/187539751.html?mobile=true
Sunday, 13 January 2013
Keys Me.
After watching this video http://you.tube/leW9nn8ZCAM (if this link doesn't work, then just search "keys me" in the YouTube search engine.) with 2 of my uncles we had an idea to create a menu for a silly restaurant inspired by this video. To get the idea of the menu and restaurant you kind of have to watch the video one or two times.
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
KEYS ME RESTAURANT
Strike Entebend - Mac and Cheese with impact. Asiago, Parmesan, Mozzarella and Gruyere splashed with truffle oil and topped with crispy panko.
Eggs V-enedict - Garlic sautéed mushrooms and our house made arugula pistachio pesto. Perfectly poached egg drizzled with a corn Hollandaise.
Fathers Melt - Earth Balanced focaccia presses ounces of garlic havarti and Monterey Jack.
Sylvie Mousse - Airy raspberry, crushed Macadamia and dusted cocoa. *Optional Es Barkley or Esnot Barkley
Spinny Stef - Kale, peashoots, roasted potatoes, pineapple, carrots, seaweed, sesame seeds and raspberry vinaigrette.
D Parflays - Delightful coconut frozen yogurt topped with strawberries, pineapple and watermelon swirled with more frozen yogurt and hazelnut granola.
Twin Vee - Funne Hungee with Tay, flower head and dachay.
Milky Twalay - Kaffir Lime and lemongrass cashew cream with tofu and vegetables.
Da flow can 3-how - Leftovers of organic waste compilation
Ok, l know we are a little crazy and weird, but this was fun.
Menu created by Nailah Crowe and Pierre Castro. Restaurant Creation by Nailah Crowe and Vince Festejo. Keys Me the song by Alissa Alano
Saturday, 22 December 2012
Kale + Tofu = 2 of my fave foods!
A variation of kale chips made in to a meal!!
Sesame Tofu with Crispy Kale *vegan*
Tofu:
1 tbsp sesame oil
2 tsp sesame seeds
1/2 block regular firm tofu, drained and cubed (I like sunrise or superior foods)
1 tsp canola oil
Kale:
1 tbsp sesame seeds
1 tbsp sesame oil
1 bunch of kale, washed and devained
1 pinch of salt
Preheat oven to 375F. Line a cookie sheet with foil. Break the kale into bite sized pieces and put on the lined cookie sheet. Coat with oil, sprinkle with sesame seeds and salt. Bake for 10 minutes. While kale is baking, heat oil (canola and sesame) for tofu over medium heat. Add tofu and cook for 3 minutes. Add sesame seeds and cook for another 3 minutes. Keep warm on low heat, stirring occasionally until kale is done. When kale is done, take tofu off heat. Place kale in the bottom of your serving dish and top with tofu.
Sesame Tofu with Crispy Kale *vegan*
Tofu:
1 tbsp sesame oil
2 tsp sesame seeds
1/2 block regular firm tofu, drained and cubed (I like sunrise or superior foods)
1 tsp canola oil
Kale:
1 tbsp sesame seeds
1 tbsp sesame oil
1 bunch of kale, washed and devained
1 pinch of salt
Preheat oven to 375F. Line a cookie sheet with foil. Break the kale into bite sized pieces and put on the lined cookie sheet. Coat with oil, sprinkle with sesame seeds and salt. Bake for 10 minutes. While kale is baking, heat oil (canola and sesame) for tofu over medium heat. Add tofu and cook for 3 minutes. Add sesame seeds and cook for another 3 minutes. Keep warm on low heat, stirring occasionally until kale is done. When kale is done, take tofu off heat. Place kale in the bottom of your serving dish and top with tofu.
Monday, 17 December 2012
With a twist...
Yum! Make your favourite grilled cheese, but, add in thinly sliced peeled apples for an added sweetness and crunch. My favourites to add in are granny smith, ambrosia and pink lady. Enjoy!
Sunday, 9 December 2012
delicious vegan dinner + my blog's anniversary!
*THIS POST GOT UPLOADED 2 DAYS LATE.
It's been a year! I started this blog on December 7 2011 and today it's been one year! So, here is a delicious {vegan} recipe I made last night to celebrate my blog! {I had almond milk on the side to complete the meal.}
Panko-Tofu Quinoa
Tofu:
1/2 package firm tofu
1 cup panko {Japanese breadcrumbs}
1/4 cup soy sauce
1/4 cup canola oil
2 tablespoons sesame oil
Quinoa:
1 cup water
2 cups quinoa
Bring the water to a boil in a medium saucepan. Add the quinoa then bring back to a boil. Cover and cook on med-low heat for 15 minutes. While the
quinoa is cooking, cut the tofu into cubes. Coat the tofu in the soy sauce and drain any extra soy sauce. Heat both oils in a small saucepan over med-high heat. Meanwhile, put the panko on the soy sauce-coated tofu {keep in mind that the panko won't stick intirely to the tofu.} Cook the tofu in the oil {the oil is hot enough when a pinch of panko sizzles in the oil.} 4 at a time. Be sure to cook both sides of tofu. Repeat with remaining tofu. When the quinoa is cooked, put into a serving bowl and top with tofu.
Since I have mentioned quinoa in a lot of my recipes, I'm going to give you the meaning of quinoa.
Quinoa: {KEEN-wa} Quinoa is a seed from Peru often used in vegetarian and vegan cooking. It is a substitute mostly for rice, pasta and couscous.
Comment and tell me if you made this. I'd love to hear it!! Thanks for one successful year of reading my blog!!
Bon Appetite!
xo,
Nailah
It's been a year! I started this blog on December 7 2011 and today it's been one year! So, here is a delicious {vegan} recipe I made last night to celebrate my blog! {I had almond milk on the side to complete the meal.}
Panko-Tofu Quinoa
Tofu:
1/2 package firm tofu
1 cup panko {Japanese breadcrumbs}
1/4 cup soy sauce
1/4 cup canola oil
2 tablespoons sesame oil
Quinoa:
1 cup water
2 cups quinoa
Bring the water to a boil in a medium saucepan. Add the quinoa then bring back to a boil. Cover and cook on med-low heat for 15 minutes. While the
quinoa is cooking, cut the tofu into cubes. Coat the tofu in the soy sauce and drain any extra soy sauce. Heat both oils in a small saucepan over med-high heat. Meanwhile, put the panko on the soy sauce-coated tofu {keep in mind that the panko won't stick intirely to the tofu.} Cook the tofu in the oil {the oil is hot enough when a pinch of panko sizzles in the oil.} 4 at a time. Be sure to cook both sides of tofu. Repeat with remaining tofu. When the quinoa is cooked, put into a serving bowl and top with tofu.
Since I have mentioned quinoa in a lot of my recipes, I'm going to give you the meaning of quinoa.
Quinoa: {KEEN-wa} Quinoa is a seed from Peru often used in vegetarian and vegan cooking. It is a substitute mostly for rice, pasta and couscous.
Comment and tell me if you made this. I'd love to hear it!! Thanks for one successful year of reading my blog!!
Bon Appetite!
xo,
Nailah
Saturday, 17 November 2012
A milestone…
I'm sure most of you like poached eggs... Right? Well, today I went back to Chewies (look at the post "Chewies.") for brunch today and I had my first poached egg (also my first benedict) in a southern crab cake benny. It was SUPER good! When I was deciding what to have, my Mama told me, "You won't regret it Nailah, I know you don't really love eggs, but, it's a crab cake benny! You won't regret it." And, she was right! It was so good! And, I know, for me, to love food this much, I have NEVER had a poached egg, I am also a pescatarian and an egg being one of the like, ten proteins that are available, I don't really like them. Still, they aren't my favourite thing, but, now I know that I can have benedicts and poached eggs at brunch now. So, I guess I can call this a milestone (with many more to come.) of a successful chef, The Poached Egg Milestone. 
Sunday, 11 November 2012
Best Beets.
Any of you wonder how to cook beets? I always have. I just realized that they aren't that hard. Here is a recipe you could do with any kind of beet, I used golden beets.
Roasted Pesto Beets
4 beets
3 tablespoons basil pesto
Salt
Pepper
Olive oil, for greasing the pan
Cooked quinoa, for serving (optional)
In a large pan, cover the beets with one inch of water. Boil the beets with the water, once boiled, lower heat to med-low and cook for 30 minutes, or until fork tender. Drain out the water and cool until you can handle them. Once you can handle the beets, peel them and slice them in to 1/2 inch slices. Toss the beets with salt, pepper and pesto. Grease a baking pan with olive oil. Spread out the beets onto the greased baking pan. Bake at 400F for 10-15 minutes. Serve on top of the cooked quinoa, if desired.
Roasted Pesto Beets
4 beets
3 tablespoons basil pesto
Salt
Pepper
Olive oil, for greasing the pan
Cooked quinoa, for serving (optional)
In a large pan, cover the beets with one inch of water. Boil the beets with the water, once boiled, lower heat to med-low and cook for 30 minutes, or until fork tender. Drain out the water and cool until you can handle them. Once you can handle the beets, peel them and slice them in to 1/2 inch slices. Toss the beets with salt, pepper and pesto. Grease a baking pan with olive oil. Spread out the beets onto the greased baking pan. Bake at 400F for 10-15 minutes. Serve on top of the cooked quinoa, if desired.
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