Psycho Cooker

Recipes + Travels + Reviews


Vegetarian Chili with Tofu and Eggplant

This recipe tastes better than it looks and sounds.  It’s a simple vegetarian chili, that’s really satisfying, and if you skip the cheese, it can serve as hearty vegan meal.  I had something similar to this at a restaurant a few months back, and this is my rendition.  While tofu is not the most appealing ingredient, it adds a nice heft and texture to this chili.  I ate 2 small bowls of it, and I woke up still full in the morning.  You definitely don’t have to worry about going hungry with this as your dinner.  You can pick and […]

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Quinoa Salad

  My new kitchen has by far the most counter space and storage of my adult life.  It has opened me to so many new tools and little indulgences, simply because I have the space to use and stow them.  Vases for flowers, tea light candles, a food processor, a huge cutting board, a salad spinner: these are things that I now have space for, and being ever committed to simple pleasures, I see them as a currency that improves the quality of my daily life.  While I’m not using it daily, the food processor is certainly broadening my culinary […]

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Thai Curry Noodles with Shrimp and Vegetables

I do my best not to waste food.  I believe in resourceful cooking, meaning food shouldn’t only taste good, but it should be functional: simple, affordable, and unwasteful.  That’s how I derived the idea for this dish.  I had left over coconut milk from my chickpea salad, and figured that a Thai noodle dish would be a good vehicle for the leftovers. This is a simple rice noodle stir fry, loaded with green vegetables, shrimp, and lush coconut-curry sauce.  You may notice a lot of ranges in the ingredient list – just go with what suits your taste, and you […]

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Spring Chicken Noodle Soup with Miso

Every year, I inevitably come down with some minor spring cold or allergies, and I know I’m not alone.  Regardless of the cause, congestion is a common theme this time of year, and this soup will cure what ails you (or at least make your ailment a bit more palatable).  Garlicky chicken soup is well known for its curative properties, but this soup’s decongestant quotient is bolstered by plenty of fresh ginger.  Also, the addition on some fresh springtime vegetables will give you another boost of antioxidants, and they will also allow you to partake in the joy of springtime […]

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Eggplant, Chickpea, and Tomato Casserole

I am behind with my writing.  I’m a little embarrassed, but there are foods that my readers need to know about, and this is one of them: eggplant, chickpea, and tomato casserole.  This dish is so much better than it sounds.  It sounds like a boring, watery, vegan, gluten-free dish, which will leave you digging in your pantry for cookies immediately after dinner.  It is indeed gluten-free and vegan/vegetarian, but it is satisfying and surprisingly rich, without weighing you down. This baked casserole consists of lush tomato sauce, punctuated with chickpeas, like little crunchy golden nuggets.  This mixture is layered […]

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Cabbage Fried Rice with Bacon

I love cruciferous vegetables. Cabbage, kale, cauliflower, broccoli, brussel sprouts: I love them all. These vegetables tend to be pungent, and stand up well to aggressive cooking methods and flavors; they can be roasted, caramelized in a hot sauté pan, or braised; they do well with curry, soy sauce, garlic, and chilies. Lately, I have been eating a lot of cauliflower and kale; they serve as a great foundation for quick, weeknight meals. (Sauté some half a head of cauliflower with a diced link of chicken sausage, garlic, and crushed red pepper. Pile it into a bowl, and sprinkle some […]

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Curried Broccoli-Cauliflower Soup with White Cheddar

I am heading out of town in a few days, and I wanted something to eat this week that would be readily available and somewhat detoxifying, as I know calorie-laden food will probably abound while I’m on vacation.  I settled on broccoli soup, akin to the one in this post, but as I contemplated my plan of attack, the recipe evolved throughout the day, into a new and blog-worthy form.  Initially, it was supposed to be the vision of simplicity: broccoli, onion, and potato, simmered in chicken broth, then pureed and finished with a little white cheddar, but this beast […]

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Chopped Salad

Sometimes, I steal recipes.  This can happen in a completely innocent way.  For example, I may be perusing a cookbook or cooking magazine in a bookstore, and I stumble upon an enticing photograph or recipe.  The idea may simply stick with me, and lead to my own version of the aforementioned image, visual or verbal.  My previous post is prime example of this borrowed creativity.  I saw an idea that I liked, and put my own spin on it.  Other times, it is a little more malicious.  I might, say, take a picture of a photograph, or quickly type up […]

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Kale and Chicken Enchilada Lasagna

Hey, everyone, I wrote a blog post!  I cannot explain my absence any better than my sudden return, nor can I promise that I will start posting again regularly.  I will, however, say that I am interested again.  I was tired of it for a long time.  Perhaps, that was due to a stale creative process, or my own fabricated pressures to post regularly.  Lately, I am enjoying cooking, making some tasty food, and I would like document it more often, even if it is solely for my own reference when I cannot come up with something enticing to cook.  […]

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Grilled Tofu and Vegetables… And Sandwiches

I actually really enjoy tofu.  Truly.  I like it so much that I will eat cubes of it cold, straight from the package when I am cooking.  You may not believe me, but after perusing my other recipes, I think it will become quickly obvious that I am not trying to impress anyone with my healthy eating habits.  Sometimes, it’s nice to marinate some tofu and vegetables (bell peppers, zucchini, and cremini mushrooms), and get them on the grill.  They don’t require much time to marinate or grill, and they make for a virtuous, complete dinner when paired with some […]

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