Burning Seaweed Productions

I cooked some steak tips to celebrate having a new cast iron pan. Since I don’t have any experience cooking steak, they were fairly tough and flavorless, so I turned them into a grilled steak and cheese sandwich.

I tried the frozen tofu trick probably a decade ago and didn’t like the result, for whatever reason. Thanks to Anna Ladd, a.k.a. sincere on main, who got my attention and many others’ with her recent salad video and then followed it with a tofu video, I was inspired to try it again. The drained tofu pieces crisp up surprisingly well in the oven and aren’t a million miles from the fried tofu I’ve had at restaurants. I think they would work best in a dish with a lot of sauce, since tofu with most of its water expelled turns out to be pretty dry.

Recipe by Serious Eats. A coarse hummus with a few extra seasonings and cucumber.

I’ve been experimenting with granola. This batch used butter, brown sugar, pepitas, millet, and peanut butter powder.

Recipe by Sally’s Baking Addiction.

I rubbed some cabbage slices with oil and salt, then baked them until some caramelization happened. They were surprisingly flavorful, as well as an efficient way to use a lot of cabbage.

Baked zucchini slices topped with Italian sausage and Ritz cracker crumbs.

Made with pumpkin puree, ground beef, beans, curry powder, and coconut milk. Thanks to Vibrantly G-Free for the idea.