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KitchenKatalog: Blog 301
Wednesday, November 07, 2012, 08:09 PM
I wanted to continue the trend of roasting vegetables. I didn't follow any specific recipes but read a bunch. They are all pretty similar. Roast asparagus at 425 for about 10-15minutes I did that, but I also turned on the broiler for a little bit at the end to get some more crisp.
I do not know I overcooked it or what, but it was crispy on the outside and a bit mushy on the inside (though I like mushy asparagus). Still, it wasn't as good as other roasted vegetables (broccoli, cabbage, brussels sprout, cauliflower).
And on that note, I had another half a head of cabbage and I was still hungry (I did also have a noodle-type bowl), so I made more roasted cabbage (not pictured)
Original Wordpress ID and Date: 2819, 2012-11-07_200947
Tuesday, November 06, 2012, 08:09 PM
I made the normal taco stew. I also made more roasted cabbage like the other day. Again, both were very, very good. I love the roasted cabbage. And of course, the stew is easy and delicious
Original Wordpress ID and Date: 2816, 2012-11-06_200923
Wednesday, October 31, 2012, 08:26 PM
The main star of this meal was the cabbage. I followed the recipe below and I didn't need to make many changes except I used shredded cabbage. I think the only thing I did was let it cook a bit longer to brown. The cheese was very important as it enhanced the cabbage flavor. Otherwise, I think it may have just been bland. I used real ground parmesan as opposed to the fake stuff. I thought it came out really well. Some of the cabbage was more browned but there was a nice mix of flavor and char. And, as I said, the cheese really came through and brought out the flavor of the rest.
Shredding it was also really easy. I peeled the outer layers and then quartered it. I cut diagonally to remove the core. Then I used the mandolin to slice it along one of the flat edges. Super easy and quick.
I also threw together a protein part. It is basically sautéd onions with some Trader Joes fake beef strips. I added some red wine dijon sauce (used here and here). I do not love the beef strips, but I had them and wanted to use them up.
Roasted Savoy Cabbage with Parmesan (from Daily Unadventurous in Cooking)
(2014-01-08 Note: This recipe was added to My Recipe Book)
Original Wordpress ID and Date: 2811, 2012-10-31_202604
Tuesday, October 30, 2012, 08:39 PM
The spaghetti squash was based very loosely on the recipe below. Basically, I just used it for tips on how to deal with red-curry paste. I wasn't making soup though, so I didn't really need the majority of it. Anyway, I used about 2 tbsp of red curry paste though I didn't measure so who knows. I followed the instructions on frying it a bit in olive oil. I used 1 cup of (Osem) chicken broth with splenda instead of sugar.
The one thing I need to keep in mind in the future is that it takes a long time for all of the water to cook down. I should plan for that better time wise. Also, maybe a cup of water is too much. With tomato sauce, you are putting it on top but with the curry, both this time and last, it is more about the flavoring.
For the fritters, I followed the standard recipe, again with extra seasonings (paprika, onion powder, garlic powder, TJ's 21 seasoning, etc). However, instead of onion, I used_a lot_ of minced, dried onion. Probably a bit too much as it took over the flavor, but that wasn't a big deal. I did my normal pressing of the zucchini between trays with paper towel, but it was still pretty wet. I ended up letting it cook a bit longer to dry it out more. Also, for the first time ever, I didn't have to scrape it off the tray to flip. I do not know what changed, but I am not complaining.
I just reread the recipe and I used twice the amount of egg. Oh well. I'll be more careful next time.
20-Minute Thai Red Curry Noodle Soup with Chicken (From Serious Eats)
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Original Wordpress ID and Date: 2805, 2012-10-30_203909
Monday, October 29, 2012, 08:59 PM
I made shrimp and grits a lot like last time. I only used 1/2 cup of grits but I think I had more shrimp. I did the grits with the directions below, except I used 1.5 cups almond milk and 1/2 cup water. I added a lot of salt, a bit of smart balance plus lots of seasonings. I do not recall all of them, but I know I used crushed red pepper, garlic powder, onion powder, pepper, some habanero tabasco. I also had some tomatoes so I cut them up and threw them in as well. The tomato didn't do much, but I had it so I used it. I also added some colbyjack cheese but not too much. I think I can skip the cheese next time
I just did the shrimp in a frying pan with pam. Nothing special.
Overall, the meal was pretty good, though not as good as I recall it being last time. Maybe I should have done more to bring out the shrimp flavor. As I said, I'll skip all cheese next time as it gets lost.
Original Wordpress ID and Date: 2801, 2012-10-29_205945
Sunday, October 28, 2012, 08:20 PM
First, the brussel sprouts. It was a while ago that I made them so I had to refresh my memory of how I was doing it. I followed a Serious Eats recipe. I'll reiterate it here for future reference. I heated the oven to 500_with_ the pans. Then I put the halved sprouts on the hot pan. Some people recommended flipping it to cut side down but I decided to leave it as is. I had already tossed them with a bit of olive oil and lots of salt and pepper. Anyway, I put them on the pan and put them in the oven for about 20 minutes, rotating half way. One thing about doing it this way is you really have to watch the leaves that broke off since they will burn.
For the shakshuka, I followed the recipe pretty closely. with an extra serrano and a very large jalapeńo. I also skipped the parsley and used a mix of regular and hot paprika instead of the smoked. For both the paprika and the crushed red pepper, I used a lot extra. I also threw in some garlic powder. I didn't make any more changes that I can recall except messing with the times as needed. I was worried that the eggs were overdone but they were perfect. Since I wasn't doing bread, I wanted slightly harder (somewhere between runny and medium) and that is exactly what they were. I used lite feta instead normal. Oh, and I used 6 eggs. It made a lot but it was enough for 2 meals. (Despite what the recipe says)
I didn't really taste the fennel but it was my first time cooking with it and I liked it. I smelled it a lot while cooking. I wonder if I can do anything to add more of its flavor. I am sure I did taste it in there, but maybe not very strongly.
Shakshuka with Fennel and Feta (From A Sweet Spoonful)
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Original Wordpress ID and Date: 2796, 2012-10-28_202002
Friday, October 26, 2012, 08:02 PM
This was inspired by the recipe below. I followed the idea pretty closely, or at least the idea. Dealing with squid is gross! They are just really strange. And I had to clean out the body part to get rid of the sand and stuff. I was careful to make sure it was well defrosted and then I blotted it dry. However, when I added it to the oil, so much water came out that I had to let it steam and cook out for a while. I was worried that it would be overcooked and rubbery, but it wasn't too bad. I also added a lot of other seasonings but I do not remember what they were.
The meal was pretty good and it made a lot! I used the full lbs of squid but less pasta (and I used the "plus" kind). I even had enough left over for breakfast the next day (I know, squid for breakfast; GROSS!, but it was fine)
Pasta with Squid and White Beans (from Serious Eats)
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Original Wordpress ID and Date: 2792, 2012-10-26_200255
Wednesday, October 24, 2012, 07:57 AM
This was inspired by the recipe below. I have to say, it started off very flavorless. I kept adding more seasonings (including curry powder, garam masala, garlic powder, salt and Osem). I tried to keep it kosher for the sake of it. It still never really got a lot of flavor. I finally gave up and decided to just eat it. While half way through, I remembered I bought [lite] feta cheese for a later recipes. The original one called for goat cheese which I ignored. I cut off a bunch of them and putting that in brought out a lot of flavor. Not just the feta itself but a lot of other flavors. Then it was pretty good. I wouldn't rush to make it again any time soon, but I wouldn't write it off. And, it was very low points.
Cauliflower 'Couscous' with Goat Cheese (from The Stone Soup)
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Original Wordpress ID and Date: 2785, 2012-10-24_075709