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Bright Orange Chicken with Veggies and Rice


I’m working at home for the time being. One of the awesome things about that is that you can make a lovely lunch feast like this, instead of relying on leftovers, easily totable items like salads or sandwiches, or a scrounged convenient store lunch. My lunch, pictured below, is delicious, and took about 20 minutes to make. And all without a recipe, too–as you might have guessed.

Rice: Boiled with butter and tarragon.

Broccoli and potatoes: Sauteed in butter and canola oil. Seasoned with pepper, salt, and turmeric.

Chicken: My masterpiece. Quick, pan-made tandoori chicken. Such a vibrant coral-y, orange-red. Apparently this is the color all our lips should be for spring, if you listen to the fashion sites. If you’re interested in how i made this, leave me a comment and I’ll do a post focusing on it.

With all the oil and butter, this might not be the healthiest meal ever, but it does include vegetables and is fairly balanced, so what do I care. I’m enjoying myself. Bonus: leftovers so I can eat this delicious concoction again sometime in the next few days!

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Simple Stir Fry, or My New Grating Dish – Success, basically.


*May favorites page is done, finally! I was a little late, and it wasn’t posted until June. Oops.

There are TONS of stir-fry recipes out there, and since I was improvising, and it didn’t look too pretty in the end, I’m not posting a “recipe” or any pictures of the food itself.

Anyway, the real star of the post is this thing:

Isn't it pretty?

Spanish grating dish. Isn’t it pretty?

My wonderful mom bought me this at Sowa Open market during its opening weekend. And then said she wanted one herself. I don’t know if the guy who was selling them is there every weekend/will be continuing to sell there, but apparently you can get them on d-grater.com. Mom.

It came with a stand (which you can kind of see in this picture here), a rubber thing that skins garlic (which didn’t work for me), and a little brush, which is useful for getting the grated stuff out of the dish and into/on your food as well as for cleaning. How the dish works is that no, those are not concentric circles of lines that make it appear textured; it actually is textured. Those are little ridges and in fact you could grate your hand on them, so be careful when using it, even if you’ve been doing it for a while and you’re good at it.

So. Read the rest of this entry

Shrimp and Mango Sort-of-Stir-Fry: Success?


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The mango was more mush than pieces.

 

This is something I made last week, and I figure I should write about it before I forget how I made it. It was very simple and thrown together without much effort, honestly, as I didn’t feel like thinking about it. I had originally intended to break out my new grating dish from Spain (which I will share a picture of at some point) and put some fresh ginger in this dish, but then that all just seemed like too much effort.

The broccoli, being frozen, was the first thing thrown into the pan. As it was defrosting/sizzling away, I started to cut up some mango. The mango was of inappropriate ripeness, too soft and mushy with not really enough flesh to get good chunks out of it. As it cooked it turned pretty much to mush. But that’s ok.

Shrimp was added and started to pink, as per the standard way you cook shrimp in a pan. No need for any further comment on that…

I had the brilliant idea of just squeezing the remaining mango over the pan, because I wanted some juice. As everything cooked, I decided to add some red pepper flakes. I could have gone with chili powder, but I just love me some red pepper flakes. 😉

This was one of those rare times I didn’t use any oil in the pan, and that was noticeable. Overall the stir fry was slightly lacking in moisture. But it wasn’t overly dry and it wasn’t bad. The main problem with it was that I only had a handful of shrimp left to use, and I wanted more. So that counts as a success, yeah?

I cooked up one of my old favorites, Near East brand rice pilaf, to eat with my stir-fryish. I actually think I still have a bit of that left over. Basic box directions, so you can look that up yourself, I’d imagine.

Honesty: if I had been willing to put a little more effort in it could have been a lot better. Like maybe I could have thrown in some roasted red peppers, which is one of my favorite food items ever. They are especially nice to make salads more interesting when you’re lacking time or any interesting vegetables. –But sometimes you make food that’s just adequate, instead of really super delicious, and that’s ok, especially if you’re only cooking for yourself.

Side note: where did these dark clouds come from? I thought it was supposed to be nice and sunny today. I don’t want to go home in the rain. 😦

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