Blog Archives

Three Dishes, One Post! Also, I’m Taking Requests!


I have made a number of dishes that I intended to write about soon after, but somehow time just slipped by me. Now it’s been quite a while, probably two months or even more, since I made these things, but I enjoyed them so much that I still want to write about them.

1. Cranberry sauce!

This is actually the first time I’ve made it without a recipe. Previously I made it for Thanksgiving, and if you’re cooking something for a special meal involving other people, you don’t want to take the risk that you’ll screw it up. If I’d ruined the cranberry sauce, there would have been none, and what, WHAT I ask, is Thanksgiving without cranberry sauce? Crap. That’s what. But this time, I found cranberries at $1 per bag at a small produce market, and as I’d been wanting to make cranberry sauce for a while, I decided to get one. Then of course it sat in the fridge for 2-3 weeks until it was a choice of either making the sauce or throwing them away.

I put 1-2 cups of water in the pot with the cranberries and started boiling that. (It was more than 1 cup, but I wasn’t being very precise in measuring so I don’t know exactly how much.) So then, when the cranberries had started bursting their insides out all into the water, I went to add the sugar. It turned out that I had almost no sugar. I’d run out of white sugar ages before, and my brown sugar had almost completely solidified. (I don’t bake much, so I never really worry about stocking these things.) I chipped as much as I could off the sugar block, poured it in the pot, and threw the rest away. I still haven’t bought new sugar yet.

I felt it needed a bit more sweetener than that, so I added a healthy pour of agave nectar. It won’t give your sauce the same flavor as sugar, but it will help to balance out the sourness of the cranberries just as well. I also added a very small amount of ground nutmeg. A minimal sprinkling added a very subtle flavor, but unless you REALLY love nutmeg, I wouldn’t add very much at all.

Feeling experimental, I added 2 teaspoons or so of vanilla extract. I think the kind I have is bourbon vanilla extract, but you can add any kind you have on hand. It made it so delicious. I highly recommend adding vanilla extract to your cranberry sauce.

I actually still have some of the sauce in the fridge. I have no idea if it’s still good.

2. Zucchini chili-mango stir fry with brown rice!

I had bought this seriously enormous zucchini and it had to be used fairly quickly. I decided to stir-fry a large portion of it and eat it with rice. The stir-fry was composed of zucchini and yellow bell pepper, I think. There wasn’t much in it, but that’s ok. For a sauce, I used the remainder of this mango chili marinade that had been in the fridge for at least five months, diluted a little with water so that it would coat the veggies better. I thought it might end up too sweet, but even though it was on the sweet side, it was just perfect.

I’m a jasmine rice kind of lady, so I’ve only made brown rice once or twice before. I forgot how much longer it takes to cook than regular rice, and as a result the veggies were ready way before the rice was. Imagine my surprise, however, when it turned out the brown rice was SO TASTY!! I’ve had brown rice before, of course, and it always tasted kind of bland and boring. Somehow it was really good this time. I don’t think it was the sauce from the stir-fry that did it, either. Unfortunately, I have no idea how I did this or if I’ll be able to replicate it. Maybe I just really like brown rice now.

That sure came out of nowhere.

3. Breadcrumb-fried zucchini slices over linguine!

To use the rest of the zucchini, I decided I wanted to fry it in breadcrumbs. I used a fairly half-assed version of your standard breadcrumb-coating method, with panko breadcrumbs because that was the only kind I had. Italian-style breadcrumbs would have been better. But that’s ok. I placed the slices in my pan of hot oil, flipped them carefully, and then put them on a paper-towel-lined plate when done. The trick is to keep a careful eye on the oil to make sure it doesn’t get too hot, or you’ll end up burning everything.

I decided they’d be delightful over pasta, so I made up some linguine (does anyone else feel like pasta always takes so much longer than you expect it to?), tossed it with olive oil, black pepper, basil, and oregano, and laid several zucchini slices on top. There may have also been tomatoes. I must say, the plating was lovely, but I wasn’t really in a “taking pictures of my food” space when I was cooking any of these things. So there are NO PICTURES. However, I’d be quite happy to make this again if anyone’s interested in a more detailed non-recipe with pictures–I might use eggplant next time, though. Of course, I won’t know you want to see this unless you comment.

 

I’ve made some other fairly standard meals as well, which all turned out delicious, but they’ve been the sort of extremely basic meals that pretty much anyone can make. Literally. I’ve had a lot of egg sandwiches in the last two months or so.

————————————————————

Now, what’s that you say about requests? …is what I’m sure you’re asking.

I think it would be fun to try to make some ideas that come from random people on the internet. Or people I know, too, but if you make the request in real life and not here, I won’t do it.

My one rule* is that it can’t be baked goods. Those can only be successfully made without a recipe if you’re experienced enough to know what you’re doing. I do not know what I’m doing. On the rare occasions when I do actually bake, I follow the recipe. If I were to try it, I would just be wasting all the ingredients on something that will most likely be edible but not worth eating. If it’s something for which I could use pre-made pastry (pie crusts, crescent rolls, etc.), that would be doable.

*I’m also not going to make anything involving brains, tongues, sweetbreads, animal feet, or anything super weird like that. Because ew.

 

Keep in mind I have very nearly literally NO money right now, so it might be a little while before I can actually afford the ingredients. That’s ok though! I’ll make a list and do whatever I can in this regard.

Tuesday Madness: Just Because


It’s Tuesday, but it kind of feels like Monday. I didn’t have yesterday off (screw Columbus anyway), but I did work from home, so this is the beginning of the week in the office. It definitely felt like Monday this morning. And last night I couldn’t fall asleep until sometime after 2, which means sleep deprivation galore.

Certain things are going ok, other things are going as bad as always, and my life still feels like a mess. Any thoughts?

Last night I finally made the stir-fry I’d been planning, although I forgot to add the pear to it (that would have been much more experimental, but probably interesting). The method was pretty standard, so I’m not going to talk about how I made it so much. I’m just going to comment on some of the ingredients.

Sauce and seasoning:

Soy sauce is definitely useful to keep around. If you care about that kind of thing get the lower sodium kind; otherwise, get whatever kind you want. When I was young, I used to put soy sauce on rice almost every time I had it. I’ve stopped doing that, and now almost exclusively use it for stir frying, along with canola oil (I have no sesame oil: sad). If you want to make something more like what you’d order at a restaurant, splurge for teriyaki sauce. I don’t quite know how to make my own.

At one point I had a Chinese herb/spice mix that was great for stir fry, but I don’t know what happened to it. I just add ground ginger instead. I’m pretty generous with my ginger, so it had a bit of kick.

I would have put garlic in if I had felt like chopping it up, or cleaning my grating dish…

Sprouts:

At Whole Foods last week, I found the sort of sprouts I had been thinking of getting–the kind that always turns up in your fried rice and lo mein. They’re longish, crunchy, and white and some people might think they look like worms, but they really don’t. I forget what they’re called, but they came in a fairly big package for under $2. Which means I might have to make another stir fry. …Anyway, I really liked using these things, because they add a sense of authenticity to the endeavor, even though I highly doubt my version of a stir fry is in any way authentic. (You know, not being Asian or having any actual knowledge of Asian cooking of any sort.)

The results were quite tasty and pretty, very green with my broccoli, peppers, and green onion, and the leftovers are my lunch. I would have made them breakfast, but then I would have had to actually make a lunch. *_*

*End madness*

She types, hopefully…

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

%d bloggers like this: