Cooking with Cooper

Before I started my fitness journey, I loved Chinese takeout. Truth be told, I still do, I just rarely indulge now. This recipe satisfies the craving and is fun to make! Original recipe by Cooking Light As always, I start by pressing the tofu. While that is happening, I prep all the veggies and prepare the sauce. The cooking comes together quickly. The result was spicy, satisfying  and healthy. I ended up freezing the portions. The freezing actually seemed to give more texture to the tofu and deepened the flavors. I'll make it again! Notes from Cooper: Mama calls this "szechuan" tofu. I think she's pronouncing "stupid" incorrectly. 

Things I love: Brussels sprouts. Beer. Caramelized onions. Pizza. Original recipe by Live Eat Learn I like beer, and I like trying new beers, but I have pretty specific tastes. I almost exclusively drink stouts and porters, only like some imperials, and have learned that I do not like barrel aged beers. Every time I try a new beer, it falls into one of three categories: beers I love, beers that are okay but I wouldn't get again, and beers I dislike enough that I won't finish them. When it comes to the third category, I've taken to freezing it for future use. I may not want to drink it, but cooking with it works! The only modification I ever really make to this recipe is that I always seem to use a different beer. And sometimes if I have extra onion around, I throw it in. Here are the onions, cooking down in the beer. While the onions are cooking down, the pizza stone is heating in the oven, I'm prepping the brussels, and making the balsamic reduction. Once the ...

Instead of going to the grocery store, I shop via  Instacart . What I really love is when I order from Costco via Instacart. It is hard to be a pescetarian when you are both a bargain shopper and an advocate for the oceans. The best thing about Costco is getting great prices on wild caught fish. This week I got mahi mahi and sockeye salmon. Cooked some, and the rest went in the freezer. original recipe by Cooking Light I did modify this a little. With two cats in the house, there is no way I could have marinated the fish at room temp, so I did it twice as long in the fridge. I used my trusty Green Pan and didn't mess with it while it was cooking. I bet one could get a better sear with cast iron. I modified the relish a bit too. I had some green onion to use up, so I subbed that for the red onion. I doubled the cucumber, and used an entire jalapeno because really, what would I do with the other half? It looks like I will have a little relish left over for other purposes....

I love honey mustard,  maple mustard, or really any sweet and tangy mustard flavor.  Original recipe by The Kitchn I modified this recipe a bit. (A bunch). Instead of dijon mustard,  I used Sweet and Hot mustard, and instead of white wine vinegar, I used white modena vinegar- basically a white balsamic. I suppose I could have cut the brown sugar, but I have a sweet tooth when it comes to the savory. I marinated for longer than 15 minutes, maybe closer to 25 minutes. Basically, I let it marinate for a while whilst I did other kitchen things. But, the biggest modification I made was in the cooking method.  Here's the thing. I have an irrational fear of using the broiler. This may be related to an incident about 12 years ago when I tried to use the broiler to make s'mores. Side note: blogging really is like therapy. I only just now recalled this frightening memory, thus recognizing the origins of my broiler phobia. Perhaps now healing, and broiling can begin. A...

Broccolini, AKA baby broccoli is a favorite of mine.  original recipe by Cooking Light I was pretty excited for the flavors in this recipe. Sesame, fish sauce, chili, lime... It also was a recipe that came together quickly. I have to admit though, I was a little disappointed in the end result. I didn't dislike it, I just wish that the flavors were bolder.  Notes from Cooper: yeah, see? Vegetables are boring!

I love to Buffalo things. (Can one use Buffalo as a verb?) And, I love cauliflower.  Original recipe by Eating Well I did not modify this recipe at all! It was super simple, and the sriracha adds just a hint of spicy sweetness to the traditional buffalo flavor. I served it with just a sprinkle of blue cheese crumbles. I think it is meant to be a snack, but I ate it as a side to my barbecued salmon. My only regret is that I didn't make more! Fresh from roasting Notes from Cooper: why couldn't we just order wings? Chicken goes well with salmon.

Original Recipe by Eating Well This is the second time I've made this recipe. The first time I made it, I was shocked that I had never roasted tofu before. It was so good, and hit the sweet and savory notes I love so much. This week, the modification was adding cubed eggplant to the first roasting. More veggies and more servings! Notes from Cooper: when Mama was making stupid tofu, Auntie Casey was cooking ground chicken. Just sayin'

I love Brussels Sprouts! Original recipe by Eating Well Shallots are pretty good too.  As I said, I love Brussels Sprouts. I also love alliums, and I love roasting vegetables. I make this recipe all the time. My only modifications: I don't leave the root ends on the shallots. I somehow always end up with larger shallots, so I like to cut them into bite size pieces before roasting. Sometimes, I use a fancy flavored salt, but really, this is a perfect recipe. It freezes well too! Notes from Cooper: I don't hate Brussels sprouts, but this would be better if you ditched the small purple poison apples and added lots of bacon.

I actually have a really good scratch brownie recipe from The New Vegetarian Epicure. But when no less than a pastry chef tells me I can get just as good results from a mix, who am I to argue on a Monday night? I don't have a huge sweet tooth, but I love brownies. And I really love making brownies with fun mix-ins. Brownies are my go to for work birthdays, and the subject of this New Year's Resolution: always keep brownie mix on hand. For this round, we are making super peanut butter brownies. Brownie mix, chocolate chips, peanut butter chips, peanut butter granola, and a sea salt finish. Pro tip: line the baking pan. Always. Okay, fresh from the oven: Of course, I had to wait until after the surprise party to post. The brownies were a hit! I was asked for the recipe, and now everyone knows my secret: box mix and whatever seems fun to mix in. Note to self: go to CVS next Monday and stock up on after Easter sale candy for the next batch of birthday brownies! ...

Original recipe by Cooking Light First modification is not even a modification per se but how I always cook tofu. I like to keep tofu on hand and as soon as I get it home from the store it goes in the freezer. Freezing tofu gives it a chewier and more toothsome texture. I always press my tofu once it is thawed. I put it between two plates and weigh it down with the official household culinary brick. (pictured below) "Official Culinary Brick" Now that my tofu is sliced and getting a second pressing, I'm doing my first real modification to the recipe. It says to microwave the broccoli in water covered in plastic wrap. The real cook in our household does not allow us to keep plastic wrap on hand unless she is making Christmas cookies. So I guess we will do without and see what happens. Another procedural modification: I always line my baking sheets with foil or parchment depending on the use. For this recipe I'm using foil. A few modifications in seasoning. De...

Original Recipe by The Iron You The first modification I made with this recipe was making sure that I did not have enough quinoa. So this is half quinoa and half rice. Second modification: I am using Italian seasoned panko rather than plain. Third modification: I am letting the batter rest in the fridge before making the individual bites. I am hoping that this will create a firmer texture. Mid recipe thoughts. The batter was wetter than expected, and my yield was only 24 balls. The recipe said 30-32. On the other hand, Fugazi came on while I was shaping them, so maybe it will all work out. Finished product!  Not too pretty, but tasty! I perhaps would like them a little more crispy. Perhaps next time if I cook the quinoa the night before. Notes from Cooper: the mozzarella was a good call. I would modify this recipe by skipping the healthy grains, wrapping the mozzarella in bacon, and feeding it to the dog of your choice. (Preferably me) Update: these are no...

A few years ago I lost a significant amount of weight. I learned that eating well is a huge part of losing weight and maintaining it. My diet is a bundle of contradictions. I try to eat lowish carb, but I love dark beer. I try to eat highish protein, but I don't eat meat. I count my calories, but I love the kind of food that goes best with Mayo and ketchup. Somehow, I make it all work! My job is very rewarding, but can be intense and stressful. Every Saturday, I do my cooking projects for the week, while listening to music, drinking beer, and hanging out with my dachshund Cooper. Some time ago I started Instagramming my cooking, so a blog seemed like a natural extension.  Most food blogs seem to be people serious about creating their own brand and recipes. I love them, but that's not me. This is just me, using recipes, having fun, and maybe including a few choice comments from Cooper.