The RPG Duelling League
Social Forums => General Chat => Topic started by: Lady Door on May 28, 2009, 06:28:02 AM
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As I'm FINALLY in an apartment with a proper kitchen, I'm looking to start cooking at home more often. I love cooking but I lack recipes and my inspiration tends to come from what's for sale at the farmer's market. I hoped some of the more culinary-minded DLers could contribute some of their favorite recipes or meals or pictures of food.
To be honest, I don't care what it is, if you made it yourself, whether you have a recipe, or pictures, or whatever. This thread is for FOOD, end story.
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The reason I started this thread:
(http://i368.photobucket.com/albums/oo125/aideekay/roastchickenwildricecarrotsgreenbea.jpg)
Salt & pepper roasted (free-range grain-fed) chicken; long grain & wild rice with carmelized carrots; organic butter-steamed green beans.
It was a simple meal, but it was pretty tasty.
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I also made some strawberry muffins and raspberry scones, but neither were that impressive visually or otherwise. I just had some extra berries to get rid of before they turned.
I'll be making chicken "pot pie" sometime later this week. Anyone have any good recipes for raspberries? I have 2 quarts left and not enough jars to make jam.
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I love cooking but I lack recipes and my inspiration tends to come from what's for sale at the farmer's market.
That's typically how I go--a few staples to make sure I'm getting all the food groups, and then buy up whatever vegetables look fresh at the local produce store.
If you're looking for recipes, though, I got a recipe book for Christmas a couple of years ago that I haven't used in two years. (Mostly because I always go the "fresh vegetable inspiration" rather than following recipes). You're welcome to borrow it if you'd like.
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Hey, it's /ck/ at the DL.
...the only thing I've cooked for more than myself recently was some asparagus a few weeks ago.
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At the moment, I'm having to go mostly without food.
My dad's gone away until Sunday, and there's barely any food in the house. Which wouldn't be so bad if I got money before the Saturday after that. >_>
As it is, I'm living off half a pack of pasta and several tins of beans over the next few days.
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Minute steak and rice with fried onions, mushrooms and peas in a Chow Mein sauce is all I've made this week.
I usually make rice dishes in general with the type of rice, veg, sauce and meat varying.
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I would take a picture of a pot of macaroni and some buttered toast buuuuuuuut aposiopesis.
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Got home late tonight, so don't really have time to cook. Thankfully, I like to prepare in bulk and freeze contents >_>
Whole Wheat Penne in marinara, chicken sausage, snow peas, carrots, mushrooms, broccoli. Decently balanced, at least.
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I love to cook. Because my mom decided I was able to at 16, I've been cooking since. I don't believe I'll participate much in this thread, but if I find something quick and easy to make, I may make a note of it. Or perhaps CT'll mention what I've mentioned in chat. >.>
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I'm not sure if cookbooks are the answer I need, but thanks for the offer. It more seems that I need to try eating more foods, find some more things I like, and then want to reproduce that at home.
For example, tonight's dinner:
shrimp "scampi" (just butter + garlic + green onions, no white wine), rice pilaf, pesto foccaccia and salad.
I need to think of what "cuisine" has simple flavors and isolated ingredients because that's what I tend to gravitate to. Both of us are really picky on flavors, though. Bah! No wonder we eat out so much.
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Cookbooks?
Edit* One word responses fail, Idun. If that was directed at me, I didn't mean I had cookbook recipes, but things I've aggregated from experiences. I would drop a meal by if it's something I've concocted that I hope wouldn't scare other people's taste buds. >_> I rarely list recipes on forums. Did it before at ALLRPG and it got old fairly fast.
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Sorry, Idun, that was actually directed to m.c. ^^;
Cookbooks are nice references, but I think I'd need a library in order to refer to my whims. My mom has one -- which she inherited from her grandmother -- from which I've found some fantastic recipes, but I think I'm going to start the 3x5 cook-card trend once I get around to having recipes I like to cook regularly.
My usual method right now is "What do I have in the refrigerator/pantry, how much time do I have, and how hungry am I?" I understandably make a lot of casserole-type things. <_<
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2 cups of brown sugar
1 1/2 cup of Self Raising Flour
2 Eggs
1 cup of butter
Salt
Vanilla
Melt butter. Mix in Brown Sugar. Mix in egg. Mix in flour. Add pinch of salt. Add bit of vanilla. Baking Tin it. Cook in Temperate oven 180C or so.
Biscuits.
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Japan's corrupting influence:
Boiled Tofu cubes added to a ground beef and salsa mix. Serve as stew or on top of fried rice.
It's something I never would have thought could taste good until I came to Japan.
Boiled Tofu cubes have the most interesting texture... the salsa is important for giving them flavor though.
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I've been really lax on cooking the past couple weeks because I'm lame like this. However, today I won a basket full of produce from the farmers' market, and some of it is stuff that I've never had before. Culinary experiments ahoy!
(http://i368.photobucket.com/albums/oo125/aideekay/Culinary%20Delights/prizebasketfarmersmarket6-14-09.jpg)
In the picture, vaguely left to right: tomatoes on the vine, green beans, mushrooms, onions, cherries, carrots, an unidentified bunch of leafy greens (haven't got a clue what it is), blue corn tortillas, bread, blueberries, marinated olives, peaches, apricots, plums, pepper jack cheese, pattyan squash, and salad mix with flower petals.
Woo free food!
Also while there, I stopped by a new prepared foods booth and bought myself a shrimp tostada for $5. It had a heap of shrimp and crab on top of freshly made salsa (cilantro, tomatoes, onions, etc.) and a crispy tostada. Best $5 I've spent lately.
(http://i368.photobucket.com/albums/oo125/aideekay/Culinary%20Delights/shrimpandcrabtostada6-14-09.jpg)
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Going to make roasted whole fish tonight. I'm always surprised at how little meat there actually is on one (deceptively large-seeming) snapper.
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Made squash balls tonight. nice little appetizer. shredded butternut squash (a favorite ingredient of mine), minced onions sauteed in butter, breadcrumbs, an egg, curry poweder, and cayenne pepper, formed into little balls and baked at a high temp. Delicious.
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(http://i368.photobucket.com/albums/oo125/aideekay/Culinary%20Delights/tacos06-14-09.jpg)
Tacos!
Andrew and I eat a lot of tacos; we make them at home about once a week and probably go out to eat them at least once a week as well. Because of an awesome sale at the grocery store and my inability to plan far enough ahead to defrost meat for dinner, I got 96% fat-free ground beef instead of the usual ground turkey. Oh well!
Blue corn tortillas, spring salad mix with dandelion petals, light sour cream, low-fat Mexican cheese blend, mild Taco Bell sauce, 96% fat-free ground beef cooked with mild taco mix.
This was definitely not one of the more complicated meals.
1) Brown meat; drain
2) Add taco mix + water; cook.
3) Put on tortilla, add condiments as desired.
Voila!
<_<
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You have nice dishware. ^_^
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I can't believe I didn't take a picture of it all, but we did the absolutely wonderful end of the year resident party on Saturday, and we all did some cooking.
I made some ultra healthy strawberry muffins and awesome stuffed mushrooms (proscuitto, asiago, parmesan, mozarella, feta, olive oil, basil, romano, garlic). Absolute hits, and I have a bunch of muffins left over too.
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You have nice dishware. ^_^
Wait 'til I take a picture of a meal on one of the dinosaur plates!I can't believe I didn't take a picture of it all, but we did the absolutely wonderful end of the year resident party on Saturday, and we all did some cooking.
I made some ultra healthy strawberry muffins and awesome stuffed mushrooms (proscuitto, asiago, parmesan, mozarella, feta, olive oil, basil, romano, garlic). Absolute hits, and I have a bunch of muffins left over too.
Hooray for stuffed mushrooms! That sounds like a good idea for what I can do with my mushrooms. Although mine won't be nearly that fancy.
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I was wondering, do people outside the northeast use butternut squash at all? I know it grows all over the place, but it always seemed very regional to me.
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I know it's all over in California.
But California uses whatever it feels like using, so that might not actually answer the question.
I used it a few weeks ago and realized why it might not be so popular, though. Sonufa is a pain to work with when it's raw. Made faux-potato latkes and french fries. The fries were pretty good! The latkes were meh.
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mostly it's used for soup and pie around here. Pretty similar to pumpkin, but it has a less earthy, more nutty flavor (also easier to deal with).
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OK you must give me the recipe for the strawberry muffins. >_>;
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While I rarely make my own meals (greatly preferring premade meals/meals made by other people/sandwiches/going out to eat), I do on occasion make my own food. Today's probably the closest I've gotten in a few months - made me some buffalo chicken strips and ate almost the whole box. Mmm, spicy.
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LD and OK are full of win. Had to be said.
Been experimenting with making curries lately. In the last couple of weeks I've had Balti (chicken), Rojan Josh (mince) and Medium Curry (chicken) I prepare and cook the meat, onions, mushrooms and rice myself but add the jarred sauces. Next time though I'm gonna try making a curry sauce from scratch ^_^
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Tonight: pepper-crusted steaks with Worcester-glazed mushrooms and cayenne-and-garlic gold fries.
Not nearly as tasty as it sounds, but it was okay. Bad steak is always aided by a giant helping of A-1. Man I love that sauce.
(http://i368.photobucket.com/albums/oo125/aideekay/Culinary%20Delights/peppersteakmushroomsandgarlicfries0.jpg)
By the way, that's one of the dinosaur plates.
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Were the mushrooms good at least?
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Greatest brownie recipe in the world, courtesy of my mother:
2 c. sugar
1/2 c. cocoa
1 c. Crisco
pinch salt
4 eggs
1/2 c. can milk
1 c. flour
1/2 tsp. vanilla
1 c. nuts
Cream first 4 ingredients. Add remaining ingredients. Mix well. Bake in greased and floured 9 x 13 pan at 350 degrees for 30 minutes.
Icing:
1/2 box powdered sugar
pinch salt
1 1/2 tbsp. cocoa
3 tbsp. oleo, melted
can milk
Sift salt, powdered sugar, and cocoa into melted oleo. Add enough can milk to bring to spreading consistency. Spread on hot brownies. Cut into bars when cool.
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Anyone here know anything about braised celery?
My step-mom picked it up for me so I could use it in salmon and tuna salad, and I figured, hey, it's celery, it's versatile, we'll find something for it. Well, there's probably enough for a few months of fishy goodness since I don't use tons of it, and while it will likely be used, I want a solid contingency plan. Found a recipe from Alton Brown for braising it in beef stock, but if anyone here has done anything of note with celery I'd like some opinions.
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Dinosaur plate hype goes here.
I've always been a fan of the triceratops.
I'm surprised to hear that the steak-onions-fries combination could turn out poorly...
Man... it's been so long since I have steak... Damnit Japan, learn how to slaughter a cow... >.>;;
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The mushrooms were okay. Unfortunately the recipe included balsamic vinegar, and I am coming to understand that I am not so fond of that flavor. Will know this for the future!
And I blame the steak failure partially on having to pan-fry. I miss barbecue! My dad raised me right -- BURNED BY REAL FIRE is the only way to eat red meat. >_> The other part I blame on it being discount meat of a bad cut. So yeah, wasn't too optimistic in the first place. But A-1 solves all ills.
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Chicken and vegetable stir-fry (red peppers, onions, carrots, broccoli, green beans), with a generous helping of cumin powder. Not as good as it could have been - I really need a wok - but tasty nonetheless.
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FAIL
Utter fail.
Homemade vegan-esque ravioli is FAIL
Ugh. And it took two hours of chopping/cooking/stuffing/cooking more. And this is with using pre-made pasta sheets, too.
Goddamnit.
Crimini mushrooms + silken tofu + soy milk + white wine + garlic, stuffed inside Ayazuma square wrappers (LIES! they are neither square nor good for ravioli as advertised).
I blame Ayazuma for this one. >:(
Going to give soy-milk baking a chance later this week to make some office-friendly vegan cookies for 4th of July. AND THEN THAT'S IT. If that fails, I am swearing off home preparation of foods involving soy milk or tofu until I learn how to cook. Yes, I routinely screw up recipes involving TOFU.
FAIL
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Tofu IS supposedly one of the tougher things to cook properly. Just because it's used all over the place doesn't make it easy.
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Tofu CAN be easy to make properly. The thing is that it has such wildly divergent uses that saying "I'm cooking tofu" tells you next to nothing about how hard it's going to be to get the results you want.
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Chicken and dumplings was for dinner. First time I've made it with just boneless thighs instead of a whole chicken, so teh flavor was different but, imo, actually better. And Bisquick makes perfectly acceptable dumplings.
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Ooooh. Yes! We usually use biscuits though.
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I've decided to stop being so fat and am returning to the land of Watching What I Eat. It is a sad and desolate land, but I pass my time by making it as complicated as possible. For the moment, this means delving back into my "bento box" fetish.
I'll start organizing some of this stuff tomorrow, I think, pre-cooking a lot of pieces so that all I have to do during the week is pick a few from the freezer, dump them in the box with my rice and go. I may or may not take pictures depending on how much time I have, but I'll probably drop a few recipes for bento box items here.
Some that I know I'll be making:
- soup cubes (frozen soup concentrate to which I can add hot water to have soup at lunch); miso, vegetable, minestrone
- yaki onigiri
- mini black bean burger
- gyoza (which will hopefully turn out better than my first "OH GOD THIS TASTES LIKE LYSOL" ginger disaster)
- teriyaki something-or-other (depending on if I can get my hands on some mirin, as I'm almost out)
Any other suggestions? I'm particularly interested in easy ways to get fruit and vegetables in pre-prepared fashions, but I haven't experimented much with grocery store bags of pre-frozen fruit and I am iffy on gels.
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- soup cubes (frozen soup concentrate to which I can add hot water to have soup at lunch); miso, vegetable, minestrone
I dunno if things like soup cubes are necessarily better for watching weight. I guess I'm just flashing back to tests where people lost 30 pounds by not drinking Coca-Cola and changing nothing else. There's also stuff like your body can't process trans-fats, but can process cis-fats, so stuff with hydrogenated vegetable oil is a lot worse (basically processed foods; would not surprise me if soup cubes fell strongly in that category).
*shrug* my strategy has typically been to eat fresh less-processed stuff, going for lower fat options when available (skim milk, lean ground beef, buying organic peanut butter and just disposing of the oil layer instead of mixing it in).
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Sorry -- all of that is stuff I'm going to make.
Soup cubes are easy. Just make the soup concentrate, portion it, freeze it! Then you bring it with you, it thaws during the day, add hot water, voila. Making it at home makes it easier to leave out all the crap that makes pre-made kinds so bad like the extra salt, preservatives, too much oil, etc.
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Ah, cool, never heard of home-made soup cubes before. That's nifty.
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Shrimp Tortellini Alfredo.
First time I've actually tried an alfredo. It's edible, but lacks... something. I dunno if it's more that I should try something different with the shrimp (I don't really use it ever either) or just needed to add more pepper/garlic/other to the alfredo mix to offset the cheesiness a little.
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Chicken Soup:
Boil whole fryer chicken for 1 and a half hours. Amount of water should be enough to submerge the chicken, and you'll have to add more at least once during the boiling.
While boiling, cut up some celery, an onion, and some carrots.
Once the chicken tears away from the meat when you jab it with a fork and twist, remove the chicken from the water. Add veggies, a cup or two of rice, and begin removing the meat. Easiest way to do this that I've found is to remove it with your hands, though be careful as the meat cools unevenly so you'll probably burn your hands once or twice. Throw bones away, put meat back in broth. Boil for another 30 minutes or until the veggies are done. Add 1-2 Tbs of salt.
This will provide dinner and keep me and a roommate fed for at least a week. Total cost ends up being around 15 bucks, though that'll probably be more for everyone else since New Mexico's cost of living is cheap. Adding a lot of veggies or a lot of rice will make it less soupy.
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Throw bones away, put meat back in broth.
HEATHEN.
Save the bones and boil them down for making your own stock later.
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Yesterday's dinner: Heavily modified chicken Parmesan with dirty rice that was also modified to include eggplant and tomatoes. Yum.
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Throw bones away, put meat back in broth.
HEATHEN.
Save the bones and boil them down for making your own stock later.
That's a good idea if you make anything requiring chicken stock frequently. I don't, really, except for soup... which one of the ingredients comes with a set of bones already for the stock. Also, given the low quality of the chicken I use to keep it cheap I'm probably better off not wasting my time getting anything worthwhile out of those bones.
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Busy day yesterday. Made corn muffins, bacon, eggs for breakfast, followed by oatmeal bread and banana bread. Banana bread in particular came out well, though not exactly as I had wanted. My grandmother used to make banana bread that, unlike the light brown and perfectly nice bread I came up with, was dark brown and thick as hell and thoroughly satisfying. Think next time I'll double the banana content (I used 5 small ones for one big loaf).
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Eh, stock freezes.
Made myself a semi-bento for lunch today. I basically saved some of the lemon-pepper salmon I made on Sunday (that recipe was boring: wild salmon + pepper + lemon juice!), flaked it, made yaki onigiri, and cut up some strawberries.
Being tired makes cooking during the week a bitch, so I'll work on getting the week's meals ready over the weekend sometime soon. August maybe. >_>
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Eh, stock freezes.
Clearly you have never had to clean out someone's freezer after they have died or when they are moving.
People, do not just keep food because if freezes if you are not going to eat it in future you can tell. Sure you can freeze that piece of steak for 4 years and it probably won't rot, but don't do it.
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I've had to clean out a freezer and fridge after two weeks of a power outage and evacuation. Does that count?
Freezing stock works if you use stock some of the time, but not often enough that buying one of those resealable containers would be worth it since it'd go bad by the next time you needed it.
Seriously... if you have to be told not to freeze something just because it's freezable, there are other issues at play. Protect against four-year-old steaks: clean out your freezer!
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Fortunately, my freezer is too full of body parts for that to really matter.
Body parts and Otter Pops. Best Freezer Ever.
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AHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!!!!!!!!!!!
Ahem.
In my ultimate quest to design the ultimate healthy tasty dessert food, I have created...
Peanut Butter Chocolate Super Fibre and Protein CHOCOLATE BALLS OF DOOM!!!
5 minutes prep, put them in the freezer, and it is JUST AS PLANNED!!!!!!!!!!
Ahem. I haven't baked in ages, so I am just happy >_>
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It can't be "ultimate healthy" if it features chocolate.
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It can't be "ultimate healthy" if it features chocolate.
Chocolate in and of itself is not necessarily unhealthy. The stuff you get from vending machines with a gallon of sugar poured in is unhealthy, sure, but my parents actually got advice from their doctor to eat some chocolate (they get the pure unsweetened stuff for the purpose).
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Puberty is making me hungry a lot more often; I feel like I need to go from 3 meals a day to like...5. It's also changing what I eat--I've gone from toast with peanut butter in the morning to yogurt and cereal, with an omelette + sausage every other day. I used to love Orange Juice, but recently it's tasted different (and not just one glass, multiple brands and multiple different bottles). I'm not really fond of the new taste, so I think I'll drink it less.
In other mc food news, I think I'm going to shift away from the pre-bottled pasta sauce. I forgot to buy it this week, so I just had ground beef with a few chopped fresh tomatoes, which worked fairly well, and it occurred to me that with 8 more tomatoes I could pretty much substitute chopped tomatoes for pasta sauce. (And it would be cheaper--I have a local vegetable store that sells tomatoes for $0.99 a pound, so I can get two pounds of tomatoes for about $2. The bottled pasta sauce is $2.50- $4.50 for slightly under two pounds of sauce which doesn't taste as good as fresh tomatoes anyway). Granted, it will be really, really chunky and not very liquid as Pasta sauces go, but I can live with that.
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Fresh, homemade pasta sauce is always the better option. My parents both make their own sauce, slightly chunky, with canned tomatoes and tomato paste; I'm sure they could do similar with fresh tomatoes and a little more time and effort. Of course, if you like a smoother, thinner sauce you can probably find some fairly simple recipes, though you might need a food processor to make it come out like the jarred stuff.
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Homemade pasta sauce is so easy. It's a short hop from what you're doing now to a finished sauce. A little bit of pureeing, a little bit of seasoning, heating/cooking, and serving! Totally worth it, especially if you already are in the habit of doing half of it.
I've given up on trying to cook everything at home. It was too ambitious. I need to wean my way into it. So I've compromised, done some shopping at Trader Joe's and Safeway for some basics and some pre-packaged goods, and I'll be slowly working my way into it. I made an awesome chicken chili two weeks ago that I will have to do again, and I have a recipe for corn chowder I want to try.
The only real downside to the chili is that it makes SO MUCH FOOD. I think it was good for 7-8 servings. When it's just the two of us, you know... At least it saved and reheated well.
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Dried beans are a pain in the ass.
Making this: Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers and Cilantro (http://kalynskitchen.blogspot.com/2009/08/recipe-for-southwestern-bean-salad-with.html)
It will be my lunch for the next few days, no doubt. Also because I am dumb and forgot 2 cups dried !=2 cups cooked, I'm going to have a hell of a lot of black-eyed peas to deal with after this recipe is made. Off to the internets to see to what use they can be put.
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No flesh anywhere in that thing? Inedible.
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Most black-eyed pea recipes call for ham. I don't have ham. So... bean salad!
I like beans. Andy hates them. This is irrelevant, just thought I'd share.
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I like beans, too, but meals without meat tend to mean I don't even touch the plate.
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Fair enough. I don't even pay attention to such things except with sandwiches. Veggie sandwiches are very ??? to me.
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Man, veggie sandwiches are borderline inedible even past my carnivorous habits.
(Also, I'd like to see you two trying your hand at making feijoada one of those days. >_>)
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Veggie sandwiches, eh? If by veggie sandwich you mean eggplant cutlet sub, which is just like a chicken cutlet sub except for the obvious difference, then that's fine by me. If you mean baguette with spinach leaves, a little olive oil, and some avacado and fresh mozzarella, then that's fine by me. If you mean toasted bagel with veggie cream cheese, a slice of tomato, and melted muenster, then that's fine by me.
But you better not mean sliced cucumber on white.
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Veggie sandwiches just need something sufficiently substantial to anchor them. A particularly heavy cheese, eggplant, avocado, something. You can't just rip the meat out of a standard hoagie and call it a sandwich.
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Your definition of sandwich has to much shit on it. You ruin the perfectly (awesome) experience and texture of a very minimal sandwich with one kind of spread and either some cheese or a basic condiment on it. Simple sandwiches are not just for children, they are for maximizing the pleasure of flavour and texture of a few basic ingredients instead of raping it with plants and dead flesh.
Also this just in, Snow loves a bit of meat on his plate.
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Actually, simple sandwiches are for when you have 1/4th a head of lettuce, three slices of ham, a bottle of mustard, and 20 slices of bread.
True story.
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Your definition of sandwich has to much shit on it.
Yeah, your definition of sandwich? around here we call that "bread." And we do it with only one slice, because two slices of bread plus a little spread and a slice of cheese in between is too damn much bread. Gotta keep that ratio in the 4:6-6:4 range.
It pains me to hear you making such a good argument about flavor in support of such a silly result. Seriously, how many bread/spread/cheese combinations wouldn't be improved by a slice of tomato?
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Your definition of sandwich has to much shit on it.
Yeah, your definition of sandwich? around here we call that "bread." And we do it with only one slice, because two slices of bread plus a little spread and a slice of cheese in between is too damn much bread. Gotta keep that ratio in the 4:6-6:4 range.
It pains me to hear you making such a good argument about flavor in support of such a silly result. Seriously, how many bread/spread/cheese combinations wouldn't be improved by a slice of tomato?
All would fail to be improved, honestly. But that's more a result of the tomato than anything else.
I disagree with how much bread Grefter proposes but otherwise find his conclusion far more appealing.
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As much bread as is required to feed your hunger may be used (4 slices is good times).
Bread/spread/cheese combinations can be improved with a slice of tomato if you want to ruin the texture and flavour of the bread by putting something moist and soggy that will seep through it. That said some extra stuff is acceptable. Say a BLT or something is a bit overly much for my tastes, things on it is kind of pushing it, but there is some sane attempt at keeping it down. You get sandwiches with 3 kinds of meat, lettuce, tomato and down here they will put fucking Beetroot on anything you let them. At that point you are ruining perfectly good bread by piling on bullshit.
That said, best sandwich, Bread, margarine/butter, Tomato Sauce. Followed up by a freshly made plain Honey sandwich. Simplicity at it's finest. You get the texture of the bread, the flavour and stickiness of the honey all smoothed by the margarine. Blissful.
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Around these parts, cheap ass bread is merely a vessel for DELICIOUS MEATS AND CHEESES.
Unless it's like, rye or pumpernickel, then you can pile on anything you want without overpowering the bread. Believe me, good ham and good swiss cheese will neither overpower good rye bread, nor be overpowered by it. Lettuce adds a nice bit of cool crispness if that's your thing, mustard... eh, a thin spread won't hurt the rest of the sandwich.
Your sandwiches by comparison are like... light breakfast food.
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Tomato? Ruins texture of the bread? Toast it. Don't take 2 hours to eat it. Problem solved.
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It pains me to hear you making such a good argument about flavor in support of such a silly result. Seriously, how many bread/spread/cheese combinations wouldn't be improved by a slice of tomato?
Philly steak subs/sandwhiches? They're much better with onions/green peppers/mushrooms/hot peppers.
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Tomatos have a worthy place in cooking, but it's not in sandwiches. Ugh.
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It pains me to hear you making such a good argument about flavor in support of such a silly result. Seriously, how many bread/spread/cheese combinations wouldn't be improved by a slice of tomato?
Philly steak subs/sandwhiches? They're much better with onions/green peppers/mushrooms/hot peppers.
And if you put lettuce or tomato on one, you die.
Ketchup is acceptable, though.
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Ketchup? Ew. Lettuce just doesn't fit that type of sandwhich. Peppers are much better there.
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Ketchup? You mean that's for something other than french fries and an ingredient in savory baked foods?
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Sandwiches with heavier stuff on them, unless they have some very specific condiments which conflict (such as peanut butter), badly need something cool and light like lettuce to balance them out. Peppers also work... depends what sort of flavour you're going for and what you're balancing out.
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Ketchup? Ew. Lettuce just doesn't fit that type of sandwhich. Peppers are much better there.
Ketchup? On beef and cheese in a roll? Yeah, that'll never catch on.
(Edit: Peppers, mushrooms and grilled onions are also excellent additions to a cheesesteak. I haven't had one without at least two of the three in years. Ketchup also works, though.)
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The key there, and a bit of a constant, I think, is that the ketchup goes with things that are (recently) cooked. Never really seen it as a sandwich condiment, and I've eaten a lot of sandwiches. I guess it might be okay, but it sounds kinda strange. I'm not too likely to try it since ketchup is probably about the last thing I need more of in my life, its tastiness:unhealthiness ratio is alarmingly low for something I don't dislike.
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Cheesesteaks are recently cooked. Ideally they go from raw beef to grill to roll to stomach within fifteen minutes.
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Ketchup? Ew. Lettuce just doesn't fit that type of sandwhich. Peppers are much better there.
Ketchup? On beef and cheese in a roll? Yeah, that'll never catch on.
(Edit: Peppers, mushrooms and grilled onions are also excellent additions to a cheesesteak. I haven't had one without at least two of the three in years. Ketchup also works, though.)
Steak and ketchup is just wrong. Burgers? It works, much like pickles do. I wouldn't put pickles on a philly steak sandwhich ever.
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I'll just chime in on this healthy convo about ketchup that my eldest sister used to put ketchup in everything. Literally everything - I swear she put ketchup on ice cream once.
Tangentially, ketchup infuriates me far more than anything made out of tomato ever could. And, while I do not like tomatos, I can even eat those things raw without fuss. Eating anything with ketchup is asking too much, though.
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I'm going to completely ignore any discussion on ketchup except to say that it belongs on hamburgers, hot dogs, french fries or cooked into something.
The bean salad thingy was a swing and a miss. It's a lot closer to a supremely chunky salsa than a salad. Conveniently, tonight's "dinner" will be grilled chicken with rice and this bean "salad" wrapped up into a corn tortilla or two.
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I think you may have something there.
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The bean salad thingy was a swing and a miss. It's a lot closer to a supremely chunky salsa than a salad. Conveniently, tonight's "dinner" will be grilled chicken with rice and this bean "salad" wrapped up into a corn tortilla or two.
So, you managed to create a salsa burrito frankenstein out of a salad? I have no idea how that even -works-. Nothing wrong with grilled chicken and rice, but I can't help but feel the beans on that bean salad were wasted, since basic beans compliment a vanilla meat-and-rice dish so damned well.
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Macaroni and Cheese, the shit stuff. Not real cheese, but powdered shit in a shit sachet which is shit (Buy real stuff next time). Made the Macaroni, went to make the cheese, whoops we are out of milk. Need 250 mL of milk. Chocolate milk drink with 250 mL was located, joked about using it. Stuff going to waste anyway, fuck it.
Turns out it is shit. This -may- be due to the shit ingredients, but still, we do what we must for science.
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Dude. Just add a little bit of water and use a little bit more butter. It turns out creamier than when you do it "properly" but frankly it's far easier to chomp it down that way.
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Eh, macaroni and cheese is food for the desperate anyway.
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Better macaroni and cheese: Take pasta, mix in tuna, broccoli and generous amounts of shredded provolone and mozzarella. Mmm, casseroley.
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That's a better use of pasta, yes. Granted, I'm just not awesomely fond of pasta unless it's done with garlic and slickly dry.
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Better macaroni and cheese: Take pasta, ruin it.
Okay.
Sure there was better ways to fix it (Using Water did come up), but fuck that, we had science to do. Will just get the good stuff with tinned cheese sauce instead of shitty fucking powder that tastes like dick anyway.
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Eh, macaroni and cheese is food for the desperate anyway.
He was using chocolate milk in mac and cheese. What else would you call that?
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Science.
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The only Mac and Cheese I've ever had was baked. I don't really like the soupy kinda stuff - the thick and cheesy is very pleasing.
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Science.
Science looks a lot like desperation from some angles.
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Science.
Science looks a lot like desperation from some angles.
Science usually is desperation.
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Nah. Science is well we can either just throw it out now and eat something else, or try this out and then throw it out and eat something else. Like I said, it was shit macaroni in the first place.
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Science sounds a lot like boredom, then. It's an improvement from desperation, I guess.
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Tonight I had balsamic roasted pork loin with bread crumbs, broccoli and cauliflower, yellow rice and some snap beans. Cost? For two roasted pork loins, $13.88. Feeds about four people depending on if you're a serving size whore or not.
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Tonight I made butternut squash soup.
Soup is squash, chicken stock, light cream, leeks, a little rice, and salt & pepper to taste, all blended into creamy submission.
The soup can be served spicy with curry powder, or sweet with cinnamon and sugar. I decided on both (sequentially).
Serves 8 or so. Cost: $8 or so. (plus lugging a blender to Queens from my parents' house in Massachusetts)
The downside: those 8 people are all me.
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Tonight I made butternut squash soup.
Soup is squash, chicken stock, light cream, leeks, a little rice, and salt & pepper to taste, all blended into creamy submission.
The soup can be served spicy with curry powder, or sweet with cinnamon and sugar. I decided on both (sequentially).
Serves 8 or so. Cost: $8 or so. (plus lugging a blender to Queens from my parents' house in Massachusetts)
The downside: those 8 people are all me.
I am sorely tempted to try this. Do you serve it hot or cold?
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Hot. I never liked cold soups. To me, soup is a prime cold weather food.
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Sweet butternut squash soup. I... need to make this sometime, I've only ever had it prepared by a college cafeteria and it was still delicious.
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Andy's birthday dinner, per his request:
Shrimp scampi over angelhair pasta; caesar salad; Cheddar Bay biscuits (Red Lobster copy-cat recipe).
(http://i368.photobucket.com/albums/oo125/aideekay/2009/AndysBday09001.jpg)
(http://i368.photobucket.com/albums/oo125/aideekay/2009/AndysBday09002.jpg)
(http://i368.photobucket.com/albums/oo125/aideekay/2009/AndysBday09003.jpg)
(http://i368.photobucket.com/albums/oo125/aideekay/2009/AndysBday09004.jpg)
(In the background is his stack of presents -- primarily three "things" from me and envelopes from family.)
EDITED TO ADD:
Dessert! :D
Pineapple upside-down cakelets! Made the cake from scratch. The individual pieces are: a layer of brown sugar + melted butter, a Marascino cherry and a pineapple slice, yellow cake mix (which uses 1.5 sticks of butter). XD
(http://i368.photobucket.com/albums/oo125/aideekay/PineappleUpsideDownCakelets001.jpg)
(http://i368.photobucket.com/albums/oo125/aideekay/PineappleUpsideDownCakelets015a.jpg)
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... wow, that looks pretty damned good.
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This is the opposite to how the Cabana Boy situation is supposed to work.
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Thanks for the pics LD, lucky Andrew :D
Notmiki's soup sounds good too. I'd try but I don't have a blender.
Instead I have chunky soup. Been trying my hand at potato and leek soup, turned out quite well so I'm making it again this week. Lasts for around three days or so.
I've also dined on turkey with red curry sauce (turkey for low fat meat option >_>), chicken casserole, salmon fillets, etc. I usually serve my meals w/th spicy potato wedges and lots of vegetables. For desserts I've made steamed apples w/th raisens and low fat custard. Each meat dish again usually lasts around three days. I use food bags for the freezer. I've been really having quite a blast cooking though again it's a bit sad that I have to eat it all. I'd love to share ...
*watches super flee*
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Sounds good, CT.
I'm tired of eating the same things, so time to try cooking again. That butternut squash sounds interesting, though the receipes I'm seeing online call for raveoli instead of rice. Mmm, rice does sound easier though.
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Got some pizza today, had some left over Vindaloo.
Put Vindaloo on the pizza. Was alright, but didn't ever really mix up, was like eating Vindaloo at first and then Pizza after all the Vindaloo had run its course.
Suffice to say.
(http://members.optusnet.com.au/grefter/lister.jpg)
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This post, on the other hand, requires further explanation. WTF is Vindaloo and does it make what you just said make sense?
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Vindaloo is kind of Curry. It is tasty. There is a television show from the UK called Red Dwarf. The main character subsisted entirely on curry. He is also the last surviving human being in the universe. They ordered Pizza one time and he didn't like it until they put curry on it and he ate the lot. I figured since I had left over Vindaloo left I would try it out.
It tasted like Pizza with Curry on it.
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...Man. You actually tried Lister's classic Vindaloo Pizza? Shame it didn't work properly.
Dammit. Now I want curry and/or pizza.
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Christmas cookie baking time. This years recipies are
Snickerdoodles
http://allrecipes.com/Recipe/Snickerdoodles-II/Detail.aspx
Though I'm adding about half a teaspoon of orange extract to teh batter. We'll see how this works.
and yellow cake chocolate chip cookies
http://allrecipes.com/Recipe/Easy-Chocolate-Chip-Cookies/Detail.aspx
never made these before, so again we'll see how this goes.
By the end of today I will have baked roughly 150 of each cookie.
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I'm seriously tempted to try my hand at those recipes myself after my family trips up north, Gate. Thanks for the idea.
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The orange extract in the snickerdoodles is ^_________^
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I know what you mean, but all my mind can muster in practice right now is a batch of cookies with orange extract with their photos completely filling up the turn bar. Wonder if just vanilla extract will work for that, though.
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http://www.penny-arcade.com/2008/12/01/dickerdoodles/
Just saying you might want to think about it.
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Try VSM instead.
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This was serious, you would get practice with the recipe and doing that kind of shit is pretty fun.
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Main problem is I failed free clay modelling classes back in kindergarten. I'm not sure if basic round shapes aren't beyond me, and I'm not willing to try post-modern pseudoerotic pastry for that. I just know I can bake. >_>
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I know what you mean, but all my mind can muster in practice right now is a batch of cookies with orange extract with their photos completely filling up the turn bar. Wonder if just vanilla extract will work for that, though.
If I had a working camera right now, I'd show you a picture of my kitchen table. It's not far from that.
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Homemade peanut butter cookies: As awesome as you'd expect.
Recipe from allrecipes.com
Two cups peanut butter (1 jar)
Two cups white sugar
Two teaspoons Vanilla extract
Two eggs
Tasty. I am going to try that cookie recipe Gate linked to tomorrow for the cake batter cookies.
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The cake batter ones are actually pretty good. You may want to use a bit less chocolate chips then suggested though.
Or not, depending on how much of a chocolate freak you are.
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That cake recipe ended up pretty well, I have to say!
My own version of chicken soup:
Two-four pounds chicken breast
One pound sausage
Two green peppers
Two onions
One red pepper
One bag frozen corn
One cup water
One can chicken broth
Three drops texas pete hot sauce
Spices: Salt, pepper, thyme, basil, cumin, brown sugar, one pack taco seasoning
Pound out the sausage into one large patty, cook on stovetop until cooked through. Leave the grease in the pan; split the chicken breasts and fry them in the sausage grease. Drain both meats and cut the sausage into quarter sized pieces and the chicken into strips. Dump everything but the water and hot sauce into the crock pot, stir. Cook until water is needed, add water. More than one cup may be needed. Cook for five-eight hours. Add the hot sauce one-two hours before serving.
Next time I try this I want to add shrimp and perhaps mushrooms.
I served this with texas toast and it went wonderfully. Sam Adams also went well with this, but Sam Adams goes well with most anything.
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Ugh. 4 Chan ruined me just with the sheer force of its memetics. All I could think about was Super dressed up as a little girl with pink hair singing while she bakes a cake, just because of the first line of his post.
Ugh.
EDIT: Also, your soup needs 100% more chopped carrots and chopped celery. Especially the celery, since if you put it in early enough it absorbs almost all the flavor of the broth and becomes awesome.
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Thaaaaaanks now the song's stuck in my head.
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Made Moroccan-spice butternut squash and garlic Parmesan chicken for dinner. It was remarkably tasty. I was a little weirded out at first by the Moroccan spices -- the fact that I could basically use "Pumpkin Pie spice" with cayenne pepper struck me as odd -- but oh man was it worth the experiment.
Also, I wish butternut squash wasn't such a bitch to prepare because goddamn is it good -and- good for you.
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I decided tonight would be Curry Night. Delicious and hot as fuck, just my style. I make it from the ground up. The secret is to add jalapeno to the curry sauce when you're blending the base.
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I just ate a pretty uncooked Burger. Now my stomach is all mad at me, but I'm not sure if it's the burger or the insane amounts of booze I pumped into my system last night that is the cause.
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Chances are, it is both.
You know what's a stupid idea? Getting really drunk then deciding to cook some old spicy sausage and mix it in with a bunch of eggs. Ughh.
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I went out for dinner tonight, at a restaurant called Le Vieux Duluth.
Ohhhhh my goooood, that shit was delish.
I had friend calamari with lemon, gratin garlic shrimp with Monterey Jack cheese, perfectly cooked oregano chicken, and finished it off with some baklava.
^^
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Just to say, I've just had a root canal and will need to have another one on the same tooth in 12 days.
It's on the Lower Right 2nd Molar, so I'm limited in my chewing.
Fortunately, I've sliced up a regular pizza into 16 slices and it held up. Reducing the temperature 50 degrees and cooking for 5 more minutes probably helped. Hot Dogs (without bread) tomorrow.
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Rueben Mac & Cheese for dinner tonight. I don't like most mac&cheeses I've tried, but this is fantastic.
Here's a link to the recipie if anyone wants to give it a try: http://www.foodnetwork.com/recipes/rachael-ray/reuben-mac-n-cheese-recipe2/index.html
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This week's experiment: how far can a single roast chicken go?
Tonight I made a lemon and salt + pepper roast chicken, purchased at 6.36 pounds. Tossing some carrots and potatoes to the base and eating the legs provided Andrew and I dinner for the evening. There's a decent amount of chicken leftover, too, and I have at least three recipes I'm going to try to use it with.
1. White bean chicken chili
2. Chicken curry in a hurry
3. Sesame noodles with chicken
Maybe some more, too. We'll see!
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Made me some chicken mushroom onion soup and oatmeal bread. This is an early excursion into making soup from scratch, and it came out fairly well. For the bread I used a different brand of yeast from the one I normally do. Word to the wise: pass on Red Star.
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How about what's for breakfast/lunch? I made turkey biscuits and they were mm mm good.
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My turkey meatballs were individual gods melting in my mouth.
*looks up at other post* Huh, turkey again.
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Today is a fairly typical meal -- beef, broccoli, and green beans with a lot of black bean sauce and garlic over it and cooked over a wok. :)
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Made apple bread. Good, but it coulda been better. Too fluffy, not dark enough. Next time, I'll take out an egg, add some molasses, and throw in a little wheat germ and whole wheat flour for good measure.
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(http://imgur.com/zZvFHl.jpg) (http://imgur.com/zZvFH.jpg)
Quick cupcakes I made for Charles's birthday today. Never used icing tips. I am officially addicted!!! I WANT TO DECORATE MOAR, USE MOAR, HAVE MOAR SHAPES YAARGH
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ho shit big image um
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That's pretty awesome.
Tonight: Tomatoes, onions, peppers and carrots, roasted with garlic, ground pepper and paprika and tossed with pasta and lots of olive oil.
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Garlic's been really bothering my stomach lately for whatever reason, and I'm making Italian tonight. Is there anything that can compensate for light/no garlic at all?
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If you normally use garlic salt, then garlic powder.
But if you normally use fresh garlic, celery salt is good. Though I say take the garlic and a tums!
Pool trip cancelled to pouring rain. ):
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Today I made stew with meat, potatoes, green beans, corn, onions, carrots, and celery and then made snickerdoodle cookies for dessert. =)
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That's so badass. I've been meaning to branch out now that I have time, but not sure what to make exactly. I'm good when it comes to cold-weather appropriate stuff, but it's too hot and humid to enjoy my regular repertoire. Wish more people were around so I had an excuse to make more banana bread. I really wanna see if I can replicate my success in that department.
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So in honor of my father, for Father's Day, I decided to try my hand at cast iron pan-frying a steak.
Step 1: Heat oven, with cast iron skillet inside, to 500F.
Step 2: Season room temperature meat with salt, pepper, cayenne pepper, etc. Lay it on thick!
Step 3: Take skillet out of oven and place on hot stove element, to heat further.
Step 4: Rub a little oil on one side of the steak, then place this oil-side down on the skillet.
Step 5: Flail around the kitchen and shoo your helpers to cover up the smoke alarms. Check and see if you didn't accidentally set your pot holder on fire instead of the meat.
Step 6: Pour a little oil on the side of the steak that's up and then, after 2 minutes, flip. Cheer at the beautiful crust you've made! Return to flailing and start fanning the plumes of smoke toward the door and window.
Step 7: Put the steak in the oven for 5-10 minutes before going to the door to assure the nice fireman and all the people in your building who evacuated when the very loud alarm started going off that everything's just fine!
Step 8: Pull the steak out of the oven, muttering that this had better be the best goddamn steak in the history of mankind.
Step 9: Sit down and enjoy, trying to ignore the horrible, horrible burning in your nose from the flash-cooked pepper.
Hooray! Success. I would rate it a very good steak, but I don't think it was good enough to rate going through THAT debacle again. Still, my dad will be proud.
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Finally! For the longest time, I've wanted to try improving my cooking skills (by which I mean I've wanted to try my hand at mixing together random crap and seeing what works) but the oven in this house was awful. Now my dad has got a new oven, so I can try cooking!
...Except the grill doesn't work. Oh well, who needs a grill?
After yesterday's entry back into the world of cooking - spaghetti bolognaise, since it's what I make best - I tried to make a BBQ Chicken thing today, with some tortelloni alongside it. It... turned out pretty damn amazingly, but that's what happens when you use Reggae Reggae BBQ Sauce with ANYTHING. The only problem was that I used some spices alongside that that meant it melted my mouth into pieces, but hey, something to keep in mind for next time I try it~
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Made curry last night. Beef, onions, carrots, mushrooms and potatoes. Gooood stuff.
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I don't normally like steak too much, but it was what was in the house.
I had a steak sandwich for dinner.
One small steak, cut up into thin slices
Dry spice rub
Butter
Mushrooms
Bun
Provolone cheese
Haberno sauce
Bagel chips
I sauteed the mushrooms in butter over medium high heat for a few minutes, adding salt and pepper when I was done. While the mushrooms were cooking, I cut the steak into small strips, wet both sides of the steak with water, then lightly covered each side with the haberno sauce. I then put dry rub mix in a bowl, dumped the steak in a bowl, and coated the steak strips. I remove the mushrooms and cook the steaks in the mushroom butter. When the steaks are done, I take them out and warm the mushrooms in the pan for about thirty seconds. Add a bun and provolone cheese and you have dinner.
I had been saving a can of mushrooms for a night when I needed to add something to a dish, and it was so worth it.
Edit: Part two of mushroom madness. Pan fried catfish+hushpuppies+pan fried mushrooms. So good.
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Tonight is etouffee night, and etouffee is basically my favorite food on Earth.
WHY IS CAJUN FOOD ALL SO GODDAMN GOOD?
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(http://imgur.com/w94nc.jpg) (http://imgur.com/w94nc.jpg)
Broiled pork tenderloin
*Overcooked* (WHOOPS :) ) black eyed peas, with avocado, lime, parsley and scallions
Jasmine rice
20 minute ordeal.
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Impressive!
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aw sankies
(:
for tonight: grilled stuffed chicken breasts with spinach and monterey jack cheese
smothered/sauteed green beans in onions and bell peppers
brown rice~
I finally got my mother to agree to a low sodium diet, and I have to say to all this: no salt added. Granted, the monterey jack had 180mg of sodium, but that's all. If only I could make mah own cheese.
Pics later. Need to find transfer cord.
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Tonight: Rosemary garlic bread grilled cheese + tomato sandwiches. Got the recipe (and fresh rosemary) from my mother. this was a triumph.
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Freehanded a pasta sauce a couple nights ago. No recipie, just cooked by instinct. Browned some ground beef and caramalized some shallots to start(draining the beef of course). Tomato paste and some velveeta cheese went in next, which I thinned out with some water to the right consistancy. Added balsamic vinegar, garlic salt and black pepper until it tasted right. Then added the noodles(gnocchi, as it's one of my favorites).
The upside: I loved it. Tasted great, had good texture. I'd call it a success!
The downside: Or I would if I wasn't the only one in the house who liked it. -_- Now I have a whoooole lotta leftovers, since neither Jenna nor Kier would eat it.
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(http://oi52.tinypic.com/xq0183.jpg)
Celebrating the first winter squash of the season, I made spicy chicken and butternut squash soup (which also has onion, red and green peppers, and a lot of cumin and cayenne pepper), with rosemary garlic bread. Soup came out great, though it would have been even better with the addition of black beans in my opinion. The bread was too garlicky for the rosemary, but that's a quibble. This is definitely going down in the win column.
It was a huge squash, so I turned the rest of it into curried sqash balls (I'll get a photo of them next time - they're really cool).
I think I may give the DL the impression that all I ever cook is squash. Not true, but whenever I do cook with squash for some reason I feel the need to share it.
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I'm going to dabble in soup these upcoming months and shall try this. Looks tasty. Thick soup?
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it's thick, yes. Here's the recipe.
http://www.recipetips.com/recipe-cards/t--2715/squash-and-chicken-stew.asp
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Pound cake!
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs446.ash2/71962_450555949405_798649405_5091525_2934126_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs395.ash2/67382_450555984405_798649405_5091529_3611078_n.jpg)
Crust had a lot of flavor, and the texture looks pretty good, so I'd say a success. Probably a good sub for shortcake as is, of course, but really just meant to be a learning experience in desserts so.
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(http://members.optusnet.com.au/grefter/cakeup.jpg)
WHOOOOOOOOOAAAAAAAAAAAAAAAAAAAAAAAAAAAA
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nice! I've recently grown fond of the kind of dessert that calls for a cup of coffee. Must be getting old or something.
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(http://i54.tinypic.com/2utrwqh.jpg)
Cranberry muffins and bacon. I like cranberries. Need to cook more with them.
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Mushroom chili.
It was okay. I really should have sprung for the expensive portabella mushrooms for the dish. Leftovers made a great topping for chicken sandwhiches.
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Hi Miki.
I'm gonna make that simple butternut squash soup recipe you sent me over a year ago finally! Also, cooking pork in malta tomorrow (the pseudo-beer, not the country) so I'll get back to you on how that turns out.
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Amalgamation of ingredients left in the cabinet and fridge.
Actually good. Incomplete photo as I already ate the other biscuit.
Basically, it's shredded grilled chicken-mixed-vegetable-fettuccinne-like-seasoning-basil-orzo with biscuits on the side.
(http://imgur.com/ObYhu.jpg)
Man. I like mixing a lot of shit together.
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Hi Miki.
I'm gonna make that simple butternut squash soup recipe you sent me over a year ago finally!
Yay!
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Made breakfast for the week tonight. I'm historically really bad with breakfast - I get up early enough to hit the gym, shower and get ready for work, but I don't leave myself enough time for food. I usually end up with Starbucks, or whatever fast thing I have from home (like toast or instant oatmeal).
So today I pre-made four servings of steel-cut oats with a heaping serving of cinnamon. I also made 2 servings of cinnamon brown sugar apple topping. For later, I will probably concoct some sort of pumpkin cinnamon thingy.
Looking forward to it! And mmmmmm I love the smell of cinnamon cooking.
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Mmmmm cinnamon.
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Yay cinnamon. I feel like I've been using cinnamon a ton recently. Used it for rice and chicken, put it in cranberry muffins, apple pancakes, and mulled cranberry cider in just the last few days.
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I made some snickerdoodle cookies yesterday, speaking of cinnamon!
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Hooray for the cinnamon love <3
Note to self: those portion sizes are HUGE.
Instead of making 4 days' worth of oatmeal, I managed to make 8+ days' worth. Ahem. I don't know whether it will save that long, so... we'll see. But the stuff I ate this morning was great! I love the texture (although the shaped-to-the-container glutinous mess that came out this morning before I reheated it was gag-worthy), and it's really filling and tasty. Plus it was super easy: oats + water + cinnamon, boil for ~20 minutes, voila. Reheat with a splash of milk (soy, almond, real, whatever). Add toppings as desired. A+, will make again.
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(http://i52.tinypic.com/15p27lt.jpg)
Parsnip Chowder and Oatmeal Bread: A success!
I was skeptical about the chowder, but the recipe nicely balances the sweet, vegetabley flavor of the parsnips with bacon.
Yes, I know vegetabley isn't very descriptive, but I figure it beats parsnippety.
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Made au gratin potatoes last night. They were too creamy and had uneven taste distribution. I think I'll stick with mashed potatoes. >_>
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So it's that time of year again, where Gate makes cookies and sends them to the entire family since it's easier then shopping for presents.
This year's offering, Black Forest Cake Cookies!
Since you all might care for them as well, here's the recipie:
1 (18.25 ounce) package chocolate fudge cake mix (Devil's food will work in a pinch too, or if you like slightly drier cookies)
1/4 cup butter or margerine(I prefer the latter, makes moister cookies), softened
1/4 cup vegitable oil
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips(mini chips work better, but standards aren't bad)
1 (6 oz) package dried cherries.
Directions
Preheat oven to 350 degrees(no idea what that is in C, sorry for the folks who use that)
Pour cake mix into a large bowl. Stir in butter, oil, eggs, vanilla until well blended. Electric mixer can work for this part, though be warned the batter is thick and does not like to cooperate.
Stir in chips and cherries. See that warning about the batter being thick? It's worse in this step. Only part of the whole mess I'd call "difficult" at all.
Drop by rounded spoonfulls onto cookie sheet(preferably a greased one).
Bake for 11-15 minutes. Give cookies a minute to cool before prying them off the sheet and moving them somewhere to cool.
Either eat while still warm(delicious!) or wait for them to cool and mail off to your family(or maybe that step's just me~).
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If my memory of conversions is right, around 180 C.
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Well, for what it's worth, a lot of Celsius-users, who would never use Farenheit for day-to-day or personal temperature, still use F for cooking. Dunno if that's how it is in Australia or Finland or Brazil or [other DL country] but that's definitely the norm here, for instance.
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Have been eating slow carbs lately, in an effort to kill the ridiculous Christmastime cravings I have for all things SUGAR.
My diet has been a really lame set of staples:
2 eggs, 1/2 cup beans (black, pinto, or a combination) for breakfast
1/2 chicken breast cooked in olive oil and Italian herbs, 1 box Green Giant vegetables, 1/2 cup beans for lunch
Some combination of chicken + beans + salsa/guacamole/pasta sauce + veggies for dinner
Boring as hell, but it's kept me feeling ridiculously full while also keeping me good on calories for the day.
That said, I need new recipes and things with a bit of verve.
Anyone got some good recipes that don't involve:
- potatoes
- rice
- pasta
- bread
- sugar
- fruit
or too much milk/milk products (ie, yoghurt, cheese, etc.)?
ETA: WTF, guys. Conversions are easy on Google. 1. google.com 2. "<x> <measurement type A> = ? <measurement B>" 3. click search, or see your automatic answer
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Yes, but it's faster to pull up my calculator and hope I remember the conversion right!
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Well, for what it's worth, a lot of Celsius-users, who would never use Farenheit for day-to-day or personal temperature, still use F for cooking. Dunno if that's how it is in Australia or Finland or Brazil or [other DL country] but that's definitely the norm here, for instance.
Sure as shit don't cook with F down here, but our television and cook books are also less likely to be chock full of that due to proximity. Measuring cups and shit on the other hand are chock full of imperial.
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O M G
These white chocolate cranberry cheesecake bars I made are SO good.
Edit* Took a pic to tease my future mother-in-law:
(http://i.imgur.com/8oyIJ.jpg)
Mmmm. I'm glad I made my own set, and sampled the ones I gave to my friend. Mmmm.
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Christmas cookies! I'd have liked to make more of Gate's cookies, but a few relatives are allergic to chocolate. So winging it.
This was a double batch, made ~38 huge cookies.
2 packages yellow cake mix
3 eggs
1 cup egg nog
2 tablespoons vanilla (I don't think what I have is proper extract, so.)
1/2 cup rum
1 1/2 cups butterscotch chips (I wanted peanut butter, couldn't find any on short notice)
8 oz dried cherries.
350, 20-25 minutes. Cookies are actually very cakey, but meh, still tasty.
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Try raisins instead of cherries if you're mixing with butterscotch and rum. Generally a better flavor combination there.
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Black eyed pea masala (http://blog.fatfreevegan.com/2010/01/black-eyed-pea-masala.html)
This stuff is FANTASTIC! I made it for a New Year's Eve potluck party I went to, recipe chosen because a) I like Southern traditions, and black eyed peas for New Year's is one of them; b) one of the guests is vegan. I took it to the party, it got eaten, and I STILL had enough left for three huge heaping bowls to bring to work for lunch.
It was relatively easy. The only bitchy part was soaking the beans; I fast-soaked them by boiling and then letting them sit an hour. But after that, it was pretty much chop an onion, toss in a bunch of spices and a few cans of things, cook, voila!
And it made like 1.75L of the stuff.
And it's vegan.
And 99.9% fat free.
And less than 1600 calories for the whole goddamn batch.
<3
http://blog.fatfreevegan.com/2010/01/black-eyed-pea-masala.html
(BTW, I used pre-made garam masala and it worked just fine. I'm sure it's better with fresh spices, but no worries here if you don't have them! Also subbed out the asafetida for regular ol' garlic and onion powder.)
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I'm scared of your healthy dishes. =(
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Mac and Cheese (mk.V)
1 lb elbow pasta
1/2 lb bacon (cut to bits, partially drain)
4 tbs butter (melt in with bacon once crisp)
8 oz heavy cream
12 oz evaporated milk
2 eggs
4 tsp salt
2 tsp mustard powder
black pepper
red hot
16 oz pepperjack cheese
5 oz parmesan
This is a stovetop recipe, so nothing too complicated. Just remember to reduce to low heat once the bacon and butter are ready and incorporate the eggs while the cream is still cool-ish. Stir the sauce into the pasta once it's more or less consistent; it'll thicken quite a bit as it sets, so no need to reduce.
This is the recipe as I made it. It could probably stand to have a bit less mustard powder. If it wasn't obvious, this'll have some kick, though not that much.
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Wow, until a few seconds ago I didn't think I could get fat just by reading. Sounds delicious!
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Hey, I bet it's no worse for you than kraft man.
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No need to be so defensive! I made a Dutch apple pancake for breakfast Sunday morning. I'll post a picture of it later but for now just take my word for it: it ain't diet food.
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Just sayin'.
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No need to be so defensive! I made a Dutch apple pancake for breakfast Sunday morning. I'll post a picture of it later but for now just take my word for it: it ain't diet food.
I almost had one of those on Sunday but two of the people at breakfast are dogmatically anti-fruit. I was very sad.
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Seriously.
(http://i56.tinypic.com/10ddtfb.jpg)
They're delicious. Also, they have no redeeming nutritional value. They're traditionally served with powdered sugar on top.
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I've started my first attempt at a BREAKFAST FORTRESS.
I'm about to get drunk off pancakes.
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You're living the dream, Rob.
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Mostly been living off my own cooking the last three or so weeks. I've really cut back a lot. Again. We'll see how long it lasts this time. I've lost almost a stone in weight. Here's a typical daily spread for me -
Breakfast- Banana, tangerine, two small pots of petit fromage frais yoghurt, Snack O Jack cookie or 2 x Weightwatcher's mini cookies, cup of coffee
Lunch- Home made soup (carrot and coriander, tomato and red pepper or thai green curry) with two small pieces of Irish soda bread or just the Irish soda bread on it's own with Philadelphia Light spread or a matchbox size piece of cheese.
Evening Meal- Home made diet cola chicken, spaghetti bolognese, beef stew, chicken curry, a stirfry or a pasta dish with low fat/good for you/homemade sauce served with rice, pasta, potatoes and veggies as required.
Snacks as needed- Snack O Jacks cookies (caramel, chocolate chip yummies), Snack a Jack potato chips (chili, barbecue yummies), fruit smoothie, two pieces of high cocoa dark chocolate with a cup of coffee (I only do the two bits of chocolate with coffee thing once a day >.>)
My one vice is the chocolate and two cups of coffee a day but yeah.
Ciato has given me advice on how to spice up my bolognese. I'm going to try it with basil or chili powder next time I make it =-) I'm also going to try making chili con carne later this week.
I've done some baking in the past but not lately since it's too tempting. However Easter coming up gives me an excuse to try out some Gate cookies so I can give them to other people to eat too (and hopefully not have them use the diet excuse either >.>) \0/
In the mean time for treats I've been thinking of making some fruit smoothies. I really like them but they are quite expensive for the small bottles they come in. Might work out more economical and even healthier if I make my own. Did anybody post stuff for smoothies before? Any recommendations? Knowing my memory I might have already asked this before too <.<
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I think tonight I'm making jambalaya.
Also, meat salad.
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/me finishes off the last of the Caribbean Chicken
Well that was good and lasted me a few days =-)
Chicken breasts or thighs
**
Cornflower
Pineapple juice
**
Curry Powder
Pineapple rings
Tomato Ketchup
Green Pepper x 2
Large Onion
Chicken Stock
Brown the chicken in a deep frying pan or a skillet then transfer to a deep oven/casserole dish, mix the cornflower and three measuring spoons of pineapple juice in a separate cup, set aside while you soften up sliced onion and green peppers in your frying pan/skillet, add the Chicken Stock (one stock cube, 1/2 to 3/4 of a pint of hot water), a measure spoon of tomato ketchup and a measure spoon of curry powder to taste (add more if preferred). Add the cornflower/pineapple juice mix to this to thicken the sauce and garnish with some pineapple rings. Wait until the whole thing is bubbling away nicely then add to your chicken in the oven dish. Put in the oven at a medium heat and cook for at least an hour and a half, make sure the chicken is cooked through before serving =-)
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So I've decided to try my hand at making Indian food since I enjoy eating it so much. I've made two dishes - daal lentils with split peas and then a potato and cauliflower dish. Both turned out quite good, so I am fairly enthused about trying newer, meatier stuff. ^_^ Maybe a spinach chicken or a chicken tikka masala~
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I used to cook Indian all the time but my mum told me I should stop eating so much spicy foods! ;o Now I'm in a chilli and bolognese phase though I'm not sure that makes much of a difference either >_>
Made another pot of bolognese today. Going to make tomato and red pepper soup with garlic tomorrow or later in the week and perhaps some garlic mushrooms because I had too many mushrooms to go in the bolognese! ;o
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Swapping spicy with heavy masses doesn't help a ton, no. >_>
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Garlic butter penne with shrimp. Marinate shrimp in lemon, oil and garlic, saute in butter, add basil and pasta, mix, top with parmesan, serve. Delicious and ridiculously simple.
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Recent kitchen experiments, in brief:
Shrimp and Spinach Curry:
Very easy. Cook some onions and peppers, add shrimp and spinach, finish with coconut milk and curry powder (or, you know, curry-like amalgamations of spices), serve!
Verdict: Acceptable! Will try again. Needs more... something.
"Spaghetti" "Bolognese":
Beef, bacon, onion, garlic, carrot, celery, oregano, tomato paste and whole tomatoes with basil. Cook it all up together, cut the acid with a bit of heavy cream, and there you go.
It's in quotes because I didn't eat it over noodles. It's not precisely a bolognese, either.
Verdict: Pretty good. Will need some tweaking - especially with the constitution of the tomatoes; I used whole canned, but they didn't quite break up like they should have - but worth trying again when I have the time.
Bacon, Butternut Squash and Spinach:
I really will pay someone to prepare butternut squash for me. The premium to buy pre-cut is so worth it if you're going to need it cubed. Goddamn squash.
Verdict: This was terrible, and so definitely not worth the effort. I'll probably find some other good squash recipes, though, because despite how annoying they are to prepare, they are delicious when roasted.
Ginger Soy Beef:
Have leftover stew meat? Slice 'em thin, toss 'em in a pan with coconut oil and about 5 cloves of garlic crushed/diced, dump in some pureed ginger, glug on some soy sauce, simmer until cooked!
Verdict: Surprisingly good, and easy to turn out when you're already working on something more complicated. Will make again! Next time with less ginger. Guh.
Braised Beef:
Sear meat cubes, set aside. Cook up some chopped onions, then add chopped carrots and celery and garlic. Return the beef to the pan. Fill until halfway up to the beef with liquids of your choice - I used a lot of beef broth and a few glugs of cheap red wine. Toss in some herbs de provence and a bay leaf. Simmer the shit out of it for ~2 hours.
Verdict: I'll let you know after I eat it tomorrow.
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http://farm2.static.flickr.com/1176/5112225022_e4d9aef755_z.jpg
Made this tonight. Beef, snow peas, and green onions. The recipe as-is was too meat-heavy so I halved the meat and upped the veggies by about 50%. The verdict is that it was very tasty but that there was too much sauce and the current recipe had too much cornstarch. Next time I will half the amount of cornstarch and lower the amount of the other sauce-like ingredients a bit. I also need to get a better wok, mine is not non-stick anymore!
My plan in the near future is to make some roasted red pepper sauce with pine nuts for a pasta, but I am waiting for red peppers to not be stupid expensive first~ I'd like to make some shrimp scampi as well, but I'll need to figure out what veggies to throw in it first.
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Jambalaya. Chicken, shrimp and sausage tossed in with the rice. So goooooood.
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That sounds really awesome! I love jambalaya!
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Jambalaya. Chicken, shrimp and sausage tossed in with the rice. So goooooood.
Can you cook that at DLC6.
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One Giant Ass Omelete
4 eggs
1/4 cu mozzarella
Chopped vidalia onion
2 cloves garlic
Pollo asado (leftovers)
Black beans
Corn
Milk
S+P
Salsa (to serve on top)
Heat some butter in skillet, put everything but the eggs and milk and cheese and salsa in the pan, cook them until onions are soft and everything else is warmed. Set aside. Lightly scramble the 4 eggs, pour in a bit of milk (your choice). Dump more butter in the skillet, dump the eggs on top. Pull the edges of the eggs in to make some folds in the center of the pan, tilting the pan to fill in the gaps. Once you've done this for 4 sides, dump the pre-heated/cooked ingredients on top, sprinkle with cheese. Cover and let steam for ~1 minute. Shake the pan to loosen the omelette. Tip it onto a plate, stopping halfway so you can fold the omelette. Garnish with salsa, etc., as desired.
Awesome brunch, and I won't need to eat again today.
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Jambalaya. Chicken, shrimp and sausage tossed in with the rice. So goooooood.
Well shit, now I kind of want to challenge you to a cajun food battle.
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Battle Cayanne. Allez Cuisine!
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I don't think I've mentioned that I've gone gluten-free, have I?
I feel so much better when I eliminate gluten from my diet. It's ridiculously sad that it's come to this, however, because I adore all things gluten. Fresh, crusty, glutinous French bread; Caesar salad with Worcestershire sauce; did I mention fresh bread?; sandwiches; cupcakes, cakes and cookies; fresh bread.
That said, when I'm not eating gluten? I'm happier, I have more energy, my skin is clearer, and I easily lose weight.
*shakes fist at God for cruel jokes of biology YET AGAIN*
--
It's much easier to handle this gluten-free thing when I don't have to be the crazy person at the restaurant going, "Is this gluten free? How about this? No? Can you make that without the dressing?"
Thus I am back to cooking.
Yesterday I made these super duper awesome brownies that were 100% gluten free and had no added sugar. Very simple recipe, which means it's also pretty damn easy to customize. Based off of this: http://www.elanaspantry.com/brownies/ -- and this is how I made it:
1 jar Justin's Nut Butter - Chocolate Almond (16oz)
2 eggs (ranch fresh, pasture raised, $7/doz eggs)
1 1/4 cups raw blue agave nectar (1 bottle from Trader Joe's)
1 tbsp organic vanilla extract
2 tbsp organic cocoa powder
1/2 tsp salt
1 tsp baking soda
1 cup 70% dark chocolate chips
Mix that together (stir up the nut butter until creamy; stir in eggs; stir in other ingredients; fold in chocolate chips). Dump it in a 9x13 greased glass dish. Pop it into a 325* F oven for 35 minutes. Voila!
These are the best brownies I've had in a LONG time. They have a great flavor profile. They came out really cakey in the corners and fudgey in the middle, so everyone gets what they like. Seriously loved them.
Which is great, because above recipe costs about $15 in ingredients.
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Today I stopped by the farmer's market and grabbed some flowers for the table. It's very bachelor pad in my apartment these days, so it's nice to declutter and put a little LIFE into it from time to time. So, flowers.
While there, they had a Cookin' at the Market ("Cookin', no g - we like to keep it casual") demonstration. The premise of it is that they travel to various farmers' markets in the area and cook something up using what's available fresh at the market. Today's demo was a Fava Bean Salad with Herbed Yogurt Dressing, so I stopped by, intrigued.
Fabulous!
So I grabbed some fennel, mint, French breakfast radishes, and fava beans. Gonna toss those together with some olive oil, salt & pepper, and lemon zest/lemon juice (forgo the yogurt). Makes for a great creamy/spicy side dish.
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Bought a crock pot, and have been using it solely to make chili. Mainly this is because it is a tiny crockpot and I can't find any good recipes, other than this one, that works well in it.
Anyway, chili.
Beanless Crockpot Chili
1 lb ground meat of choice (beef works best)
1/4 cu onion
1 serrano pepper
1 cu celery or zucchini
28 oz crushed tomatoes (I use canned)
1 tsp cayenne pepper
3 tsp cumin
6 tsp chili powder
Brown the meat, chop up the veggies, dump it all in a crock pot, and cook for 2 hours on high or 4 hours on low. Adjust spiciness via choice of pepper (less spicy: jalapeno; green chilis) and amount of cayenne (1 teaspoon = tasty spicy for wimps, 1 tablespoon = test of fortitude for wimps).
So damn easy, and pretty darn good too.
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Homemade chili is the stuff.
I, meanwhile, have been working on getting an optimal mix of spices for a standbye baked chicken breast. Tonight's variation is garlic, onion powder, a good pour of paprika and a touch of white pepper. Hopefully it goes well!
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Today on Zenny's Improvised Bachelor Chow: boring pasta!
dice one onion and 5 cloves of garlic. Fry in butter. Boil pasta. Mix together onion/garlic, a can of tuna, and the pasta. Don't add sauce. It actually is pretty good for a meal I only made because I was too lazy to do anything more complex.
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In other news. Microwave cheeseburgers.
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something I did that turned out more delicious than I would have thought:
sweet potato fries seasoned with salt, tumeric, and cayenne pepper.
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sounds like a lot of effort. I'll just eat the sweet potato raw.
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But it's effort that makes food more delicious and less healthy!
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I can't hear you, I'm too busy chewing chrunchy dry pasta.
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FWIW + I'm sorry to post just about corn --- but holy hell corn mixed with red onions is a great fucking side dish.
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Time for more adventures in the Zenny kitchen.
So I don't realize until after the stores around here are closed that I'm basically out of food. Out of pasta, so boring pasta is out of the question. I look in my fridge and find that I have onions, garlic, a carrot on the verge of rotting, a rotten potato (thrown out), ham I bought a few weeks ago that I don't know if I'm supposed to cook before eating or not.
Cue me drinking (more, otherwise I would have just driven to get other food in the grocery that's open and foregone the experimentation), cutting up the veggies and mixing this all into a fry pan and...!
It's terrible. Don't do this. On the plus side I don't think I actually had to cook the ham based on the look of it when I cut it up, so I probably won't get sick tomorrow because it's undercooked. On the downside, it is terrible. I'm eating it anyway. That's what the drinking was for.
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http://allrecipes.com/recipe/summer-nights-eggplants/detail.aspx
The eggplant "stuffing" I made awhile back for thanksgiving, that I keep forgetting to link.
------------------------------------------------
Also, what I made for christmas lunch(the family went home before dinnertime, so we did lunch instead). What is probably my most commonly mentioned dish, and what I made at both DLC3 and minimeet: my own take on a dish called portuguese chicken.
Ingredients:
1 to 1-1/2lbs boneless, skinless chicken breasts(or thighs if you like dark meat)
2-3 cans chicken broth
1 cup wine(optional)
4-5 red potatoes
1 large sweet onion
1lbs bag of baby carrots(2-3 normal carrots can be substituted)
cooking oil of choice(I use extra virgin olive oil)
thyme and bay leaves(I use dried, you can use fresh if you want, whatever)
1 package uncooked chorizo(I use pork or the soyrizo. Beef is too oily for me and too spicy for Jenna)
1 can tomato sauce
1 teaspoon sugar
Poach the chicken in the chicken broth. Set both aside.
Dice the vegetables into smallish chunks. Smaller then you would for a normal beef stew. Get them going in a large pot with the olive oil and herbs(just eyeball the thyme, use 1-2 bay leaves). After letting them saute in the pot for a bit, add either about 2 cups of chicken broth(from the poaching liquid) or 1 cup broth and 1 cup wine(I use just broth, since Jenna doesn't like wine). The liquid should just come up to cover the tops of the veggies. Bring that to a boil, and let it boil for...probably about 10 minutes or so. You want the potatoes and carrots to be tender.
Meanwhile, take out a frying pan and get that over heat. Cut the casing on the chorizo and fry that up in the pan like you would brown ground beef. Just let it be scattered around, don't make slices from it or anything. Once it turns a darker brown(and before it burns) take it off the heat, drain if desired(makes it less hot) and add to the veggies and stock.
Open the can of tomato sauce. Add to the veggies, chorizo and stock.
Chop the chicken into bite sized pieces. Add to the stew.
Let the whole thing cook awhile longer until you can take the edge of a wooden spoon and smoosh a piece of potato without needing much force. Add the teaspoon of sugar, and remove from the heat.
IMPORTANT: fish out the bay leaves. You do NOT want to bite down on one of those. The taste will stay with you for weeks.
Serve with crusty bread. It goes great with sourdough.
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AHAHAHAHA! I have completed the ultimate in confectionary weaponry! Behold!
The COOKIE ARGETLAHM
(http://img694.imageshack.us/img694/2668/img1200wc.jpg)
Heheh. Good times. Not great, but good for a freehand first attempt! May make this a yearly thing and see how detailed I can get. Here it is just out of the oven:
(http://img713.imageshack.us/img713/7073/img1198q.jpg)
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But... the Argetlahm is purple!
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(http://i.imgur.com/AXPV9.jpg)
The I's-poh-and-waiting-for-loan-disbursement dinner.
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I've learned that Trader Joe's bag of 'fried rice,' and bag of gyoza can feed me for four days for four bucks.
mnnmn.
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Fresh pasta.
Make it. MAKE IT!
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I've gotta say, it's hard being lactose-intolerant and a vegetarian. Colleague who auditioned (and apparently made it to the last round) for Top Chef (or whatever it's called) has been tossing me some recipes without cheese/etc., but I found this on google.
(http://i.imgur.com/SOq1Il.jpg)
Tortilla de espinaca ---- spinach, potatoes, garlic, onions, egg. I also included a purple potato because it fascinated me at Whole Foods. So, three potaters.
I'm going to try her stuffed squash ravioli recipe once I find a modestly sized squash just for myself. I have a pasta hand roller, but apparently I also need cute pasta cutters. Or, I can cut them myself. We'll see!!
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That looks fantastic.
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If you already have eggs, onions, a couple tbsps of olive oil (I use virgin for most things)... the spinach and potatoes'll cost under 5 bucks. It also lasted me three days.
But I'm here to post about something else. I must sound like a fatass, posting only about food. But I love food. And the weather in Boston has been terrific... this means -- ICE CREAM. But no, I don't think of that first. I hop into Trader Joe's to see if there's some vegetable gyoza, only a Thai-styled one - meaning they're a bit mushy, but not bad. I keep walking and see Apple Blossoms for 1.99. I say, hoshit, didn't have any sweets in a bit.. I pick it up (as well as some hashbrowns), head home and put one in the microwave for 40 seconds, pull it out, eat it and LITERALLY have the same response as this guy http://www.freezerburns.com/wordpress/2009/02/25/one-word-review-trader-joes-apple-blossoms/ but apparently I'm three years late. Whatever. Then it dawns on me. VANILLA ICE CREAM. I walk ten steps or so to the corner store, get some hershey's vanilla ice cream (only a couple scoops each though since they're dairy and me lactoseintolllerrrantz), nuke another blossom, sit it on top... mm mm mmmmmmmm
so today I wake up and go buy three more packs. They're so GOOD for frozen desserts, holy shit. And since I'm out of flour at the moment (and apples), these things are decent substitutes.
But THAT
is not the end of this story
I hop over to the Harvest Co-Op 'cos I was hopin' that I didn't have to go to the North End just to pick up aluminum six-pack versions of San Pellegrino. BINGO, Co-Op has them (90 cents more ):) but they don't have the blood orange. So while I'm checking out I ask if they have it and the guy says no and i say o ok and then he gets on the phone and then before i leave he says hey julia they're comin in on the next truck and did you need any help outside with all that soda you bought and i said no thank you and i am fine and oh my god that is amazing thank you so much ill be back.
RAWWWWWWWWWWWWRGH it all tastes
SO
good ;_;
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(http://i.imgur.com/ja726l.jpg) (http://imgur.com/ja726)
Dinner for the next two days (or Dinner & Lunch), red potatoes, red onions, brussel sprouts, curly parsely, garlic, sea salt.
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Homemade creamy caesar dressing is the shit.
That is all.
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Nachos from scratch. Which sounds redundant until you realize that includes the chips. And let me tell you, I'm never buying a bag of Tostitos again. 15 minutes of prep time for fresh-from-the oven tortilla chips, salted and spiced to order. Awesome.
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15 minutes of prep time for fresh-from-the oven tortilla chips, salted and spiced to order. Awesome.
Tell me how.
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Cut flour tortillas into eighths. Lay flat on baking sheets. Brush lightly with olive oil, add salt and spices to taste (I used salt, black pepper and a light dusting of paprika - which was good, but you want it LIGHT; even the bit I used overpowered the flavor sometimes). Bake at 350 for 8-10 minutes. Enjoy.
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Oh hey! I do this too. Except I've only been adding olive oil to white corn tortillas, and not yellow corn tortillas, since then I have to rebake them for an extra crunch. Never tried flour. Need do.
(http://i.imgur.com/UnGHIl.jpg) (http://imgur.com/UnGHI)
bump bump
dinner for tonight and tomorrow, I tossed in the rest of my ingredients in the fridge: egg noodle, squash, mixed vegetable frozen pack, red onion, spanish onion, celery, bean sprouts, garlic and hoisin and oyster sauce - no seasoning added except a dash of pepper.
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BACHELOR CHOW MAKE:
Grilled cheese sandwich. instead of butter use onion salad dressing. put tuna inside. Bachelor chow get.
This counts as cooking rite guys
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yes
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Went to my local bakery for bread today. Got garlic and olive bread, and the owner decided to give me all of his unsold baked goods for the day. So now I have jalapeno pepper, rosemary, oatnut, sesame seed and something else, fruit bread, etc. Then I also had three huge bags of cookies, and while I was passing Ferris Wheels (local bike shop), I stopped the notable unshoed owner and let him pick whatever he wanted out of the bag. So, I'm short 16 chocolate chip and peanut butter cookies and now my roommate is taking one huge double chocolate chunk cookie.
I love Jamaica Plain.
(http://i.imgur.com/sxCsfl.jpg) (http://imgur.com/sxCsf)
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I would have taken a picture, but I gave Mage my SD card so he could play game of chibis.
Anyway! Today I made cashew chicken with a lot of veggies -- celery, carrots, brocolli, and yellow peppers. Cooked the cashews with chicken broth and garlic to make them both soft and garlicy and just did normal stir fry stuff for the rest. Yummy and left a lot of leftovers.
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(http://i.imgur.com/joXqxl.jpg)
Decided to make fresh pasta my first time with Semolina now that my local co-op finally carries a local farm's brand. Decided to follow the recipe on the back, which, oddly enough called for eggs despite the incentive of semolina requiring no eggs. It also called for olive oil. I decided to make spinach pasta. If I knew the consistency would have been less elastic before setting, I would have toasted the spinach to take some of the additional water out. Eh. It set just fine, though it increased my rolling time. Next time? Going to just do salt and water.
(http://i.imgur.com/PTIy5l.jpg)
Made a zucchini-based pasta sauce from it. Tossed roasted Chinese eggplant in butter and garlic on top.
Meal was from a few days ago. Also. I want to see Ciato food, it sounds delicious.
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Zuchini is pretty awesome in pasta sauce. That looks yummy!
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My friend is forcing me out of my room to go grocery shopping, since I'm sick I guess I could make soups.
I'm bumping this since I'm picking up ingredients for 2 cupcakes types and banana nut bread.
Pumpkin cupcakes with a mild cream cheese frosting, and pecan pie cupcakes with a maple cream frosting.
If anyone is fall baking, please share.
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Cilantro-lime brown rice with dairy-free chicken tikka masala over the top. Fabulous: mild Indian flavors, great textures, and the chicken was perfect. Definitely keeping this one around for the future! (Note to self: add a chile next time.)
Going to make some chocolate chip pumpkin cookies later tonight.
Very fall food. Love it.
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Étouffée for dinner with a sexy lady, which is bragable. Never made it in this small a size before so it may not be my best work, though.
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Homemade miso soup for lunch. Awesome.
4 cups water
1 packet dashi broth mix (I bought a box of tea-packet-like dashi)
8 oz tofu
3-4 green onions
seaweed
spinach
Boil water, add dashi packet, brew for 10 minutes. Remove packet, add in cubed tofu, sliced green onions, seaweed and spinach. Simmer for 3-4 mintues.
Makes 4 servings of iron-rich, protein-filled ambrosia.
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http://www.youtube.com/watch?v=1xDKt82kgzY
Soup soup a tasty soup soup.
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(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/406765_714979195579_587840328_n.jpg)
Not a great picture, but it is pasta with cream sauce and chicken, peppers, onions, and lots of parsley.
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I made some green curry a couple of nights ago and now I am having it for lunch. So tasty and so spicy, coconut milk is awesome :)
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Looks good. [= Cream sauce? Like, homemade cream sauce with HWC? Man, so tasty but makes my body shutdown. ;-;
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Yep! I try to make most things from scratch. Not pesto though, because pesto is annoying and expensive to make on your own. I just wait for it to be on sale. :p
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Chickpea tiki masala, garlic & butter jasmine rice --- with peeled chunky tomatoes. broccoli and white onions added.
side: small thing of cucumbers, salt/pepper and italian dressing.
side: three strawberries sliced
side: small bag of Sun Chips
side: small can of strawberry Seltzer
----
cost: $15 for an entire week's worth of lunch. Even have leftover chickpeas for other things (but I already have two bins of hummus. I have a -problem-
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Gaiz
gaiz I figured out how to make Salad not suck
add a lot of things that aren't salad to it
Fry up onions and garlic in butter, simmer until translucent, add chicken, season (I used pepper, parsley, and basil), continue to simmer on low (otherwise the butter burns up). Take cabbage, sprouts, and spinach and toss that fucker like he killed your kid. Add tomato, walnuts, and cheese. Cut up chicken once grilled, throw it on the salad, and use butter and onion sauce for dressing.
I don't know if this is actually healthy but it is still technically a salad. Diet!
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What a nice medley!
Crockpotted three-bean veggie chili. It is actually amazing, yeah. Got to use my mini processor finally.
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coconut curry chickpea soup on a bed of basmati rice
next up, since the weather is nice: apple butternut squash soup
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DUN DUN DUN.
So. I wanna bump this because I've been figuring out snacks to make to quell a lot of my angry midday hunger, which is also when I tend to binge. I finally pulled out my white truffle oil to make truffle popcorn. I've had this oil for MAYBE two or three, or four-- actually, yeah, four, it was with me in Austin-- years and didn't want to open it because I treasured the fact of ever buying truffle oil?
Anyway. I found this recipe:
https://www.willcookforsmiles.com/italian-truffle-oil-popcorn/
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Italian Truffle Oil Popcorn
Ingredients
1 bag of Skinnygirl popcorn
1 1/2 Tbsp truffle oil
1 tsp fresh minced basil
1 tsp fresh minced Italian parsley
1/4 tsp garlic powder
fresh cracked pepper
2 Tbsp dry Parmesan
Instructions
In a large bowl, combine truffle oil, herbs and pepper and mix well.
Pop the popcorn according to the package instructions.
Add to oil mixture
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BUT, fuck buying Skinny Girl Popcorn. Just stovetop 1/3 cup of kernels in 2tbsp of your preferred oil. Going in knowing what I know now, I would simply season the popcorn rather than making a mixture so you can save a bowl. 1/3 makes a shit ton of popcorn, so get a big bowl. It is absolutely delicious. I saved a small container's worth though for late-time snacking. Ate it without the parmesan. Too ritzy.
Also?
Tuna salad on crackers with sliced parmesan. Very good snack:
2 cans of tuna (AND WHATEVER YOU WANT TO PUT IN IT, TBH)
half of an apple
1/4 cup onions
1/3 cup diced celery
whatever amount of mayo you want to your consistency
mix.
top on a cracker when you have a craving.
I've been downing Gummy Bears and Sour Gummy Worms like none other this last week and decided enuff was enuff.
*looks up. sees old account. shakes head. moves on*
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I've been downing Gummy Bears and Sour Gummy Worms like none other this last week and decided enuff was enuff.
Then give the rest to me.
*glomp*
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I have not one but two new kitchen appliances since I last talked to anyone about what I was cooking and I can count on one hand the number of times I've used them in the past year. (Okay, to be fair, one is BRAND new, from Christmas, but still - I just took it out of the box this weekend.)
Kidthing and lack of kitchen space are major bummers when it comes to actually cooking, the former due to time and the latter due to mess and storage, but I'm trying to edge back toward cooking at home like a normal human being. Andrew helps with that a lot since he seems to care more, and food really stresses me out. Like, been seeing a therapist because my approach to food is actively dangerous stresses me out.
Suffice to say that we have been pretty low on the "recipe" front. It's a lot more dumping some spices on a basic protein and serving it with a side of a basic vegetable/salad and calling it good. When recipes are called on, it's mostly just to get proportions right, not to try something new. Beef stroganoff in the Instant Pot is one, for example! Andrew wants to try one or more lifestyle diets (e.g., Paleo) and I'm nominally on board as long as I don't have to do too much of the planning. The last time I broke down over food was at the grocery store trying to decide between meats based on whether they had nitrites or not and nothing was labeled and the internet wasn't working so I couldn't check and - why, no, I have not gained any chill since that happened 6 years ago.
But I have an Instant Pot, a food processor, a stand mixer, and a stick blender, and I want to move past simply having the kitchen stocked as if I cook.
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I got a multipot for christmas, myself. Been using it a fair bit. Toss protein in there, add broth and seasonings, call it good. Has been working pretty well. Used it for pork roast, pork carnitas, beef curry, bbq pulled pork, and just shredded chicken so far. Also for cream of asparagus soup which was very nice.
I should go over there sometime to poke the kidthing and invade the kitchen to make you two(and a half) a thing sometime~
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That makes 5 DLers with an Instapot or Insta-inspired-pot!
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How fascinating.
ETA: This was in response to a spam post, since removed, wherein the person wrote a story about trying a recipe for the first time after buying a house in the French Riveria (which was linked) and oh by the way he was going to propose to his girlfriend.
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I was going to cook tonight but an unexpected patch of mud when enjoying the nice evening has resulted in takeout, shame, and a lot of ice packs.
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Checks out. Mud hides rogue PS2s.
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Because I am off for summer break, I've been delving into trying out some new stuff.
First two recipes are from books that I was gifted by family members; first was from my grandma and second was from my auntie.
1. https://thepioneerwoman.com/cooking/pork-chops-with-apples-and-creamy-bacon-cheese-grits/
To be honest, I replaced the grits with mashed potatoes, so I really just made the pork chops. Really good with the maple and apple sauce, and the sauce makes a delightful topping for the potatoes (although I like my potatoes cheesy and without gravy typically). The cookbook version also recommended adding a bit of rosemary, which I did. Great decision. Not the world's biggest pork fan, a little on the dry side, but pretty damn good for pork.
*Note: I halved the recipe for 2 people and had enough for the meal and no more. Leftover pork sounds questionable.
Verdict: 4/5; great dish if you like pork, pretty good even for me.
2. https://www.rachaelray.com/recipes/thai-it-youll-like-it-hot-curry-beef-noodle-bowls/
This is a funky recipe with a mixture of the curry paste and the hot peppers. The original recipe book, which I was using to make the recipe, omitted the 3 tablespoons of cornstarch present in this recipe (not sure if just an error?) but the product ended up being pretty watery (and to be honest, if I had tried to boil the water off the peppers would have rapidly gotten really gross.). It tasted good and had a nice kick, but the consistency was definitely off. Since I used powdered broth mix rather than real broth, I would probably just add some broth mix and a little bit of water instead of the way-too-much-water that I added this time. Basil is, not gonna lie, super great in pretty much all southeast Asian style recipes.
*Note: The recipe is enough for 2 leftovers.
Verdict: 3/5; pretty good but not exceptional.
3. I decided to double down on new recipes and make a couple of new Indian foods. The first recipe is from the cookbook of this amazing Indian InstantPot woman; I discovered her website when looking for a dahl InstantPot dish and decided to pick up her Indian InstantPot cookbook. She hasn't let me down yet! Second recipe is just something I decided to search up after having a fabulous version of it at an Indian restaurant. Of course, this sets you up for disappointment. I just found one that was highly rated and didn't seem too fatty / cream heavy.
https://myheartbeets.com/instant-pot-chana-masala-punjabi-chole-spiced-chickpea-curry/
https://www.easycookingwithmolly.com/2016/02/indian-methi-chicken-murg-methi/
Note: In all recipes, I omit ginger because it makes my stomach hurt. I also replaced the 2 crushed tomatoes with 2.5 tablespoons of tomato paste and 1/2 cup of water.
This was definitely a kickass meal.
The chickpeas were just the right consistency (I thought to myself 35 minutes of pressure cooking? but it was correct) and the tomato paste added the right amount of a tomato taste without overpowering. This recipe has a lot of spices, but thankfully I live next to a huge spice store, so I was able to get everything for it. The one minor bit of pain was the roasted cumin powder; as it turns out, the pepper grinder isn't very good for grinding large quantities of things. Oh well. :D The other nice thing about this recipe is that chickpeas, especially without the presence of creamy bases, are really damn healthy. Lots of protein, fiber, and not too caloric.
The methi ended up being quite good even if I was concerned at first as the yogurt in the recipe began curdling pretty quickly. The fenugreek leaves are what really gives it its flavor. This one had quite a kick due to the green chiles and cayenne pepper (I added half of what she recommended and I felt like that was a good space for me, someone who likes some spice but not too much). Ultimately, because the sauce was not the focal point of the recipe, the yogurt ended up just sticking to the chicken and it was fine.
*Note: I made this with steamed rice and had three meals worth of leftovers at the end.
Verdict: 5/5 for the chana masala and 4.5/5 for the methi. I would definitely make both of these again. The half a point mostly represents how much easier the chana masala was to make.
Just as an extra note, here's the original dahl recipe that inspired me to buy this book.
https://myheartbeets.com/instant-pot-dal-makhani/
and here's a bunch of other InstantPot recipes for soups and stews:
https://encouragingmomsathome.com/100-best-instant-pot-recipes-soups-stews/
I've tried a handful of these (Hearty Broccoli Soup, Beef Curry, the dahl mahkani above, African Peanut Butter Stew, Smoky Lentil and Potato Soup, 10 minute baked potato soup) and most of them are pretty damn nice. Smoky Lentil and Potato Soup has become a staple in our house. It's a nice starting place for the InstantPot if you don't know exactly where to start.
I also adapted Saika's Portuguese chicken stew for the instantpot as well, which worked pretty well even if cooking the chicken was a bit time-consuming at the beginning.
Desserts:
I bought https://sallysbakingaddiction.com/sallys-cookbooks/sallys-cookie-addiction/ after reading an article on Buzzfeed about the best recipe books on the market. I am largely pretty happy with my selection of non-dessert recipe books, but I picked up a couple of dessert-special books. So far I've tried the pecan chocolate chip, the brown butter snickerdoodle, the pistachio molasses (I caved and put ginger powder in this), the peanut butter, and the vanilla spice slice-n-bake. Every single one has been better than any cookies I've baked in my life.
I'm gonna keep experimenting. I have some particularities with recipes; in particular, I do not like tomatoes in their slimy form. For recipes that require tomatoes as a base, I usually use tomato paste. For recipes that want them chunky, I usually use red peppers. It has worked pretty well for me. Excited to try more new stuff. ;)
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More foods:
4. Pulled pork / broccoli scalloped potatoes
So about seven or eight years ago my grandma gave me this big stack of recipes that she wrote on index cards. Because my grandmother writes in cursive, I found them hard to read so I mostly just left them without using them for a long time. I decided to dig them up as part of this summer’s experiments, though.
Pulled pork:
Ingredients:
~2 lb pork loin
1 onion
seasoning (salt + pepper or BBQ rub)
1 cup BBQ sauce
1/2 cup mustard
3 tablespoons lime juice
3 tablespoons tomato paste
1 cup chicken broth
1. In InstantPot, sear seasoned meat cut into 8-10 chunks, along with the onions for 6-8 min
2. Pour all other ingredients over meat.
3. Cook in InstantPot on high / Meat setting for 45 minutes.
This was soooo damn tasty. I received a bottle of Rudy’s Rub from my in-laws, and I decided to cover the pulled pork with it. It was not as authentic as smokehouse BBQ, but it was so juicy and tender and just great.
Broccoli scalloped potatoes:
Ingredients:
2 tablespoons chopped onion
1/4 cup butter
5 tablespoons flour
1/4 teaspoon peppers
1/8 teaspoons salt
2 1/2 cups milk
2 cups swiss cheese, shredded and divided in half.
2 lb potatoes, thin sliced (I used Yukon gold)
2 cups of broccoli florets
1. Saute onions for 3-4 minutes. Add garlic and saute for a little while longer.
2. Stir in flour, salt, and pepper. then the milk until thick.
3. Add 1 cup of the swiss cheese and stir until the cheese is melted into the sauce.
4. Add potatoes and broccoli to 13 x 9 greased baking dish
5. Pour and mix in cheese sauce and bake for 40 minutes.
6. Sprinkle the other cup of swiss cheese on top and cook for 20 minutes more.
This was very creamy and cheesy. It was decent but it was a pain in the ass to make and it wasn’t really better than just making mashed potatoes. It’s something to make for a special occasion, but not too often.
Verdict: Pulled pork 5/5 scalloped potatoes 3/5
5. Zuppa Toscana
https://encouragingmomsathome.com/whole30-instant-pot-zuppa-toscana/
So I guess I made a Whole30 version, which mostly just meant that it has coconut milk instead of regular milk? Well, whatever. I used spicy sausage and fresh spinach. It was pretty tasty, nice meal starter. I’m not sure if it replaces my favorite soups but it’s a nice shakeup if I wanted something different. It’s quite brothy and fills you up nicely before eating.
Verdict: 4/5
6. Punjabi potato and green beans
https://myheartbeets.com/instant-pot-aloo-beans/
I had some extra green beans that needed to be used up, so here we are. Another good dish from this website. It is a dry Indian dish, so it doesn’t have much in the way of a sauce. It’s a nice dish, even if not quite as yummy as some of her other ones.
Verdict: 4/5
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New apartment, same recipes, and everything's not quite where it should be. This is in large part from switching from electric to gas stove, in small part from switching grocery stores and not having quite the same versions of the ingredients (my new ras el hanout is way to cinnamony). I'll get there but it's pretty frustrating for the time being.
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Yeah, we just moved too, so I've been adjusting to the stove heating up way faster than at the old place. Burned a couple of bottoms of pans. :'(
Gas is supposedly really nice for cooking but I've only really used my mom's gas stove, which is ancient and you have to light manually. Probably not the most unbiased source on such things.
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Gas is mostly about having a lot of control over the heat, rather than having to wait for the heat to rise/lower as the elements heat and cool. That's super important for high level cooking, weirdly sorta annoying for most of the small-dish stuff you're likely to do at home unless you do a lot of entertaining or have a pretty big family.
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This seemed relevant to slide in here: Berkeley first city in California to ban natural gas in new buildings (https://www.berkeleyside.com/2019/07/17/natural-gas-pipes-now-banned-in-new-berkeley-buildings-with-some-exceptions)
So be grateful for your ability to use gas ranges, I guess. They're so cool even Berkeley banned them.
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I'm two weeks in to cooking excessive amounts of soup for dinner. Perfect for cold weather and cheaper heating bills~ The first was the ever-simple apple butternut squash soup, and today's the last day for my vegan tuscan soup (that I also added Italian tofurky slices to, because, why not make it a confused wedding soup?). Sunday night, I'm making:
Hominy and Spinach in Tomato-Garlic Broth (*vegan)
1 cup dried hominy
2 tbs olive oil
1/2 cup diced carrot
1/2 cup diced red onion
7 cloves garlic minced
1 can plum tomatoes
5 cups veggie stock
sunflower oil (to fry the veggies, hard things but not the hominy)
1 cup spinach (which I strongly suggest changing to 2 cups, because, spinach's notorious shrink)
ground white pepper and salt to taste
2 tbs minced parsley garnish
You can also garnish this "soup" with extra hominy
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https://www.primaverakitchen.com/spicy-chicken-with-cauliflower-rice/
Made this for dinner tonight, except replacing 1/2 of the paprika from the chicken marinade with chipotle chili powder. The recipe as-is didn't seem as spicy as I like so I decided to heat it up a bit. I made it with broccoli mashed potatoes and steamed green beans. Overall, another nice dish, and healthy too. I think it does need the extra kick on the chicken marinade.
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https://www.allrecipes.com/recipe/17846/incredibly-easy-chicken-and-noodles/ We added carrots and lettuce. Very basic but easy and tasty; made a ton of leftovers too.
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What are people doing for Christmas? I'm always unduly concerned about duplicating Thanksgiving food and bridging enough healthy options between the holidays to maintain my weight. Thus far I'm aiming for something colorful: garlicky roasted veggies (like carrots, brussels, the likes...), a meat roast with cranberries, a vegan "roast" with cranberries, chivey scalloped potatoes, and either a snickerdoodle pie or a lemon and raspberry cake. Trying to only make enough for two nights of leftovers. . . .
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More new recipes:
https://therecipecritic.com/garlic-beef-and-broccoli-noodles/
Verdict: 3.5/5. Decent, but nothing really outstanding that blew my mind. It was easy at least.
https://damndelicious.net/2014/10/03/easy-lo-mein/
Verdict: 4/5. The Sriracha made it quite spicy, and it was fresh and delicious and meat-free. Score!
https://www.hummusapien.com/instant-pot-pad-thai-stir-fry/
Verdict: 4.5/5. Again, meatless stir fry, this time with a pad thai twist, although not the tamarind version. This one also has Sriracha, but the extra peanut butter make it a bit saucier than the other one, which I liked.
https://pantryportfolio.com/2018/03/11/mushroom-barley-risotto-instant-pot/
Verdict: 4.5/5. I added sage, rosemary, and thyme to this recipe, as well as a couple of handfuls of spinach. The barley makes it have a nice nutty taste without even adding nuts!
I also made a Mongolian Beef Stir Fry with snap peas and bok choy, but it was only so-so. Oh well, you win some, you lose some~
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http://janetandgreta.com/recipe/health-nuts-rockin-moroccan-stew/
Nice protein filled vegetarian meal; not so nice for those allergic to peanuts. 4/5.
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So I've been looking at a really good site called Pressure Luck that does really good multipot meals. Made a couple of them, they're all hits so far.
https://pressureluckcooking.com/recipe/instant-pot-sausage-peppers/
This one is a 10/10 incredibly good meal. Holy carp this is so good. We do have to make it with broth instead of the suggested wine, and not use any hot sausage since my dear waifu cannot handle spice and hates wine, but it's still super good.
https://pressureluckcooking.com/recipe/instant-pot-mississippi-pot-roast/
The mississippi pot roast was delicious, but the bigger thing was the leftover sauce/gravy from it went into flavoring up two more meals down the road(I froze it in batches, ofc). I really want to make this again, just the prep of de-seeding the peperoncinis is really annoying.
https://pressureluckcooking.com/recipe/instant-pot-broccoli-cheese-soup/
Now this one I WANT to make, but I do not have an immersion blender(YET) so I haven't done it. Once I do, I will report back and possibly bribe the lagcreature into visiting with a bowl of broccoli cheese soup and some pico de gallo~
Oh and here's a link to the main site. He also does YT videos for his meals and they're pretty entertaining~
https://pressureluckcooking.com/
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I've been doing a really nice broccoli soup for the Instantpot myself.
1 onion, sauteed in Instantpot
4 cloves of garlic, same
1/2 head of cauliflower
2-3 heads of broccoli
1 large potato or equivalent small potatoes
4 1/2 cups of vegetable broth
1 tsp oregano
1 tsp salt
Instantpot ten minutes, food process to have a thick consistency, throw as much cheese in as your heart desires and a dab of milk.
I would love to try the sausage one! Looks yum yum!