Tag Archives: Quorn USA

Everyday Life: Weeks 8 and 9

Here’s a little glimpse at the last two weeks:


Blue skies while on a walk…


Sammich date for my friend Janet’s birthday. This was one of the specials, “Wilt the Stilt”: house roasted turkey, chopped house-made bacon, provolone, sprouts, red onion + house-made caesar dressing sammiched in a baguette.


Along with days of sunshine, days of rain… we had snow.


Late night dinner for one. This fettuccine with more garlic and more pepper.


Madhur Jaffrey’s paneer makhani. My husband said, “This may be my favorite Indian food you’ve made. Actually, this is my favorite Indian dish, ever. Make this more!” Guess the recipe’s a keeper.


Best morning snuggler EVER.


Breakfast dinner…


Featuring a ridiculous amount of hash browns for three people.


Deconstructed (aka LAZY) egg salad sandwich for a quick lunch while running out the door.


Basketball season ended this weekend (video coming later – next week, I hope)… however, baseball season starts… TOMORROW.


The “whole fruit margarita” recipe in the Vitamix cookbook is delicious. With a few minor tweaks.


We had dinner at 4:30 because we were starving after the gym… So at about 9:00 when I was hungry again, I made a quick cheese pizza to share. Because… sometimes you need second dinners. And pizza.


Puppy sass.


When my husband and I were in New York a few years ago, we stumbled upon a food cart a couple blocks from our hotel. A line wrapped around the block, people waiting for whatever this cart was dishing out. I couldn’t talk myself into getting into the line at Halal Guys. But the next night while on a walk, we miraculously showed up when there was no line whatsoever. The chicken and rice plate (with lots of white sauce, little red sauce) even caused my 20+ year vegetarian husband to try a bite. This was a vegetarian version of that plate with Quorn chick’n — and it was absolutely nostalgic and delicious!


“My name is Jump Cat and I like to sneakily pee in closets and baskets full of clean laundry. Pet me.”


This sandwich. With halibut. And a citrusy cabbage rather than creamy slaw.


Veggie tacosssss.


Breakfast biscuit sandwich!


Got our taxes done. With the help of coffee and the cat.


Lap baby.

Hope you had a lovely weekend!

Everyday Life: Weeks 6 and 7

A little peek at the last couple weeks:

Forbidden Rice Blog | Weeks 6 and 7
Starting off a day right.

Forbidden Rice Blog | Weeks 6 and 7
When dad is off at a music rehearsal, this is how we study 6th grade algebra homework… (Yes, got it all done before dad got home.)

Forbidden Rice Blog | Weeks 6 and 7
Sometimes you accidentally pour the whole 16 ounce container of yogurt in your bowl…just add bananas. Eat on the way to the gym. ¯_(ツ)_/¯


We got caught in a big downpour about halfway home. (It was a fun walk. P.S. Percy doesn’t know what to think of overflowing storm drains and that produces quite a dramatic pull-on-the-leash dance.)

Forbidden Rice Blog | Weeks 6 and 7
Guess who’s avoiding going to bed in this photo op…

Forbidden Rice Blog | Weeks 6 and 7
Tried some new Indian recipes from Madhur Jaffrey’s vegetarian cookbook… DELICIOUS! I can’t wait to try more.

Forbidden Rice Blog | Weeks 6 and 7
Post-bath puppy.

Forbidden Rice Blog | Weeks 6 and 7
This beer was interesting, to say the least. Not my preferred flavors but fun to try! It was brewed with spices that are used to make scrapple and indeed, did taste weirdly breakfast-y.

Forbidden Rice Blog | Weeks 6 and 7
Comfort food… vegetarian (Quorn) chicken and dumplings.

Forbidden Rice Blog | Weeks 6 and 7
At least a couple days of the week, I pack my husband’s lunch for him to take to work. Toby’s tofu pâté is one we enjoy (especially the jalapeño version).

Forbidden Rice Blog | Weeks 6 and 7
This cat has the most awful blood-curdling meow. And his preferred times to vocalize said meow: between 1 o’clock and 5 o’clock in the morning. But at least he has pretty eyes and soft fur.

Forbidden Rice Blog | Weeks 6 and 7
Another new recipe experiment. A Moroccan sweet potato and lentil soup.

Forbidden Rice Blog | Weeks 6 and 7
Baby.


Some highlights from a couple of Silas’s recent basketball games. He’s number 54.

Forbidden Rice Blog | Weeks 6 and 7
Probably the best fettuccine alfredo I’ve made. Hooray!

Forbidden Rice Blog | Weeks 6 and 7
Pre-basketball game breakfast. Cranberry hazelnut french toast, hash browns, and some fresh mango and banana.

Forbidden Rice Blog | Weeks 6 and 7
All I ever want to do is lay around cuddling the dog. True story. She turned 11 months old this week!

Forbidden Rice Blog | Weeks 6 and 7
I got to have the entire spin room at the gym to myself. The quiet of the huge room was awesome.

Forbidden Rice Blog | Weeks 6 and 7
A vegetarian sheet pan dinner experiment with a side of steamed then sautéed broccoli.

Forbidden Rice Blog | Weeks 6 and 7
Handdrawn Valentine’s Day card.

Forbidden Rice Blog | Weeks 6 and 7
And since Valentine’s Day also fell on Taco Tuesday we went out for some margaritas, tacos and nachos. All day happy hour! Woo-hoo!

Forbidden Rice Blog | Weeks 6 and 7
Two days later, we shared MORE nachos. This time with beers, at the pub where some of my husband’s students had a poetry reading featuring a few songwriting students as well.

Forbidden Rice Blog | Weeks 6 and 7
Stripes and a cat squeeze.

Forbidden Rice Blog | Weeks 6 and 7
My husband and his band opened for Terrapin Flyer here in Ashland…

Forbidden Rice Blog | Weeks 6 and 7
Nearly two dozen cheese enchiladas (with un-photoed beans and rice) when we had a sleepover that included three extra kids Friday night… The nine year old kid asked me, “Do you make your own chicken?” I told him there was no chicken in the enchiladas, to which he replied, “OH. We don’t eat this stuff at my house. Do you HAVE any chicken? I like MEAT… Beef? Ribs…? I’m a beef guy. Or do you guys just eat… this stuff over here?” Bwahaha.

Forbidden Rice Blog | Weeks 6 and 7

Hope you’ve had a great couple of weeks!

Everyday Life: Weeks 4 and 5

Somehow last week escaped me before I had a chance to post anything here. So, here’s a look at the last two weeks. Weeks 4 and 5:

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
We’ve had some beautiful late-winter days that are just warm enough to hint at spring.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
This guy drives me cuckoo. Sleeps all day. Then screams between 2 and 8 A.M. for food, cuddles, general attention.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Buttermilk fried “chicken” (high-protein tofu) and buttermilk waffles one night!

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Intently watching folks drill into the street and sidewalk across from our house.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
We got a Vitamix for Christmas and it’s the best thing everrr. Vegan cashew pesto in there for a couple meals.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Including this eggplant parmesan with homemade marinara as well, and caesar salads with garlic croutons and vegan caesar dressing (not homemade).

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Leftovers of the exact same meal the next night for meeee!

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Percy loves a big open field to run in. :)

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Watching the rain.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
At 11 years old, Silas is now 5 foot 6 inches. He’s a total badass on the basketball court; those games also take up the majority of our Saturdays (which is entirely alright!).

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Found this lovely dog statue on an afternoon walk…

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Morning company for drinking coffee.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Pretty Chicken.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Percy likes to squeeze in next to me on whatever chair I happen to sit in, in our living room. It’s the best.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Biscuits. Light and fluffy!

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Post-bath buffet.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Quorn brand vegetarian chik’n is my absolute favorite. It’s so similar in texture and flavor, to real chicken. And so easy to use in recipes to make them vegetarian friendly. This is teriyaki chik’n we had with rice (basmati for the kids, cauliflower rice for Craig and I) and some sautéed veggies.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Secret buddies.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Rain is coming… YES.

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
Lazy Bones Jones, sleeping in like a champ!

Forbidden Rice Blog: Every Day Life Weeks 4 and 5
For the Super Bowl, we had a DIY nacho bar with homemade cheese sauce filled with green chiles, slow cooked refried beans, and other not-so-homemade nacho toppings…


A few clips of Silas (#54) in Saturday’s game.

Hope you’ve had a lovely couple of weeks!

Meatless Monday: Breaded Chik’n Cutlets with Heirloom Tomatoes and Feta

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

One of my favorite vegetarian meat alternative companies is Quorn. The flavor and texture similarity to chicken was what first attracted me to their products. Whenever I am cooking something with Quorn, I often treat it the same way I would’ve cooked chicken years ago.

One of my other favorite things to cook with is summertime produce this time of year. We’ve been out of town frequently and my humble little garden has suffered the effects of neglect. I don’t know how much produce I’ll eventually wind up with, but likely not nearly as much as the last few years. Fortunately I live in a little Oregon valley where the fresh produce is still plentiful and easy to come by.

I had a dish similar to this recently, except it was actual chicken. I immediately knew I wanted to figure out a vegetarian version ASAP. So… I did. While you can get already breaded Quorn Chik’n patties or cutlets (which are also filled with various ingredients like cheese, or garlic and herbs), I decided to get the “naked” cutlets and bread them myself (you get 4 cutlets in that box versus 2 in the already breaded varieties). You can add more or less tomatoes if you prefer, depending on the size of heirlooms you find!

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Breaded Chik’n Cutlets with Heirloom Tomatoes and Feta

Serves roughly 8-12 folks.

Ingredients:
3 boxes of Quorn Naked Chik’n Cutlets
2 teaspoons salt
1 teaspoon granulated garlic
2 tablespoons Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 cup milk
2 eggs
6 ounces panko bread crumbs
enough oil to coat a deep pan about 1-inch deep
3 large heirloom tomatoes (whatever color/variety you prefer), diced bite-size
one 8-ounce block feta, cut into bite-size cubes
4-ounces goat cheese, crumbled
1/2 cup packed basil leaves, chopped
lemon wedges, for serving

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Directions:

Thaw the chik’n cutlets fully. In a small bowl, mix together the salt, garlic, Italian seasoning, pepper and coriander. Heat the oil in a large, flat-bottomed pan over medium-high. Preheat your oven to 375 degrees F.

Whisk together the milk, eggs, and 1/3 of the seasoning mixture in a dish. In another dish, mix together the bread crumbs and remaining seasoning.

Dip each fully-thawed Quorn cutlet first in the egg-milk mixture, coating both sides. Then dip in the bread crumb mixture, again coating both sides. Fry in the heated oil until golden brown on both sides.

Place the fried cutlet on a large baking sheet that has raised sides. Continue until all the cutlets have been breaded and fried, arranging them in a single layer on the baking sheet.

Top the cutlets with the diced tomatoes, feta, and crumbled goat cheese. Bake for 8-10 minutes, until the feta softens, tomatoes are heated through and the goat cheese melts. Remove from the oven, sprinkle with the chopped feta, and serve immediately with lemon wedges to squeeze over individual portions.

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

Ingredients:
1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Directions:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.

Quorn