Sunday, December 18, 2011
Chilean Lentil End-of-the-Pay-Period Soup
I say 1/8 pound of lean ground beef, but really... I pinch off about a quarter cup and freeze it when I'm making some other ground beef rich recipe. I have also used a frozen hamburger patty, ground pork, chopped chicken thigh, and a slice of bacon. Versatility! End of the pay period meals!
Take a cup and a half of French lentils, and put them in the rice cooker with four cups of water until they are tender. (Or cook them on the stove, fine.)
Meanwhile, chop one onion, one peeled carrot, maybe a tomato if there's one in the fridge, and maybe a little cilantro. Saute in vegetable oil until the onion is translucent and salt vigorously. Add 1/8 cup ground beef (frozen is OK)and increase the temperature. Cook, stirring constantly, until the beef is cooked through. (This might involve stabbing frozen ground beef with a spoon. It helps with the aggression.) Add the vegetables and meat to the lentils and stir. Thin soup to desired consistency and simmer for 5-10 minutes to get a magnificent beefy flavor throughout.
I like it with a Chilean cabbage salad (I've been known to put the wonderfully sour salad into the soup), or just steamed broccoli or sliced tomatoes. It's also good for breakfast with a poached egg.
Serves 4.
Friday, October 14, 2011
Bad Idea Friday: Zambian Squash
I got this recipe over at Miser Mom, which is so awesome you guys, why aren't you reading it right now? I read the list of ingredients, and then tilted my head as if changing my perspective would make the unlikely ingredients make sense together. Then I demanded clarification. Then I made it- that's what bad idea Fridays are for.
Saturday, October 8, 2011
Bad Idea Friday: Homemade Udon
Every time my father-in-law gets to dictate a menu, he requests homemade ravioli stuffed with osso bucco. He dictates a menu fairly frequently, and I am still at the stage in the daughter-in-law relationship where I sometimes do trial runs of dishes before feeding them to my in-laws. (I'm not totally cowed, I am proud.)
Sunday, October 2, 2011
Bad Idea Fridays - Rice cooker banana bread.
Saturday, September 24, 2011
Quick Peanut Sauce
Ratatouille-
Saturday, September 10, 2011
Excuses, Summer Rice Bowl, Bahn Mi
Monday, August 29, 2011
Five Minute Gazpacho for One
Monday, August 8, 2011
Pesto Potato Salad
Sunday, August 7, 2011
Corn Salad
Roast Peaches with Rosemary
Corn and Peach Salsa
Peach Onion stir fry
Tuesday, August 2, 2011
Greens with bacon stir fry
Sunday, July 31, 2011
What I eat when I eat alone:deconstructed tomato sandwich
Green bean and okra stir fry
Tomato Cucumber Indian Salad
Wednesday, June 1, 2011
Fava Bean Puree
Fava beans are the original European bean. They aren't very good and so are no longer a staple. Since they have a stronger flavor than other, significantly better beans, they can be used to make a tasty canape topping. The paste can also be spread on crackers as part of the solution to the 800 calorie problem.
Makes enough puree for lunch for two days or appetizers for a reasonable number of guests.
Shell one pound of fava beans. Blanch and peel beans, and if necessary cook until palatable in salted water. (About five minutes.) Grind two cloves green garlic (or one clove regular garlic) and a scant handful of parsley in a food processor. Add the beans and pulse until smooth. Salt to taste, and add the juice of one lemon and 2 tbs olive oil. Stir until combined. Serve on crackers or bruschetta- it's nice with arugula on top.
I mostly like it because it's Pre-Columbian European and reminds me how much chewing life used to require. It is not calorie dense.
Saturday, April 16, 2011
Insalata Primavera
Tuesday, March 29, 2011
Popcorn is Totally a Meal!
Wednesday, March 16, 2011
Homemade Ricotta: a Five Minute Solution for my First World Problem
The milk sometimes starts to go bad before we drink it all. This didn't happen when we drank conventional milk, and it wouldn't happen if my husband didn't reject the milkfat percentages available in smaller cartons.
Sweet and Sour Vegetables with Fried Mushrooms
Monday, March 14, 2011
Black Beans with Orange Depth Charge
Monday, March 7, 2011
Potato/Seed Mole Enchiladas
I saw that Bus Reader and spouse had made potato tacos- this sounded like a lovely idea. I stole it and made enchiladas instead.
Tuesday, March 1, 2011
Caramelized Leek Pasta
Sunday, February 20, 2011
Carrot Cabbage Kimchi Salad
Saturday, February 12, 2011
Orange Avocado Salsa
I am prone to buying ten pound bags of oranges this time of year. I think it's a primal urge to ward off scurvy.
Bad Idea Saturday: Easy Lasagna.
Monday, January 31, 2011
Flourless Chocolate Cake
Sunday, January 30, 2011
Minestrone
The original recipe was raw- it still lives somewhere on VegWeb. I read said recipe on Game Night after the initial round of Nuclear War left me with no viable population and a looseleaf notebook full of Cheyenne's recipes. I scanned it, but I was trying to memorize the entire notebook in one gulp, so my recollections are somewhat fuzzy. I know that there was lovingly homemade tomato juice and raw mushrooms and all sorts of vegetables that are never in season at the same time. This is a loose, loose adaptation. It's loose enough that I might make the actual recipe later and post that too.
Saturday, January 29, 2011
Super Bowl Salad
C is sick- whimpering in his sleep, spouting deranged doggerel, I'm surreptitiously checking for the nearest urgent care clinic sick- so the only thing our kitchen should be producing is a.) soup and b.) things for the C's father birthday extravaganza. Be that as it may, I thought that I'd post this recipe before it becomes irrelevant.
Friday, January 28, 2011
Tom Kha Het: Spicy Thai-style Coconut Soup
Thursday, January 27, 2011
Udon with Mushrooms
This is a very simple and quick meal- I served it with quick steamed broccoli.
Put a medium pot of water on to boil. Cook one bundle udon in the water until al dente and drain. Dress noodles with a few drops of sesame oil. Peel and dice an onion. Saute in 1 tbs. oil until translucent. Add ten sliced mushrooms (I used button, but -5 shiitake would be good. I think the original recipe was all about Crimini.) and fry until browned. Add the noodles, 1 tbs. soy sauce, and 1 tbs. mirin (or white wine). Fry for about a minute, until uniformly warm. Eat.
Make quick steamed vegetables by washing the vegetable, placing it in a microwave safe bowl, covering the top of the bowl with saran wrap, and microwaving it for three minutes. There.
Wednesday, January 26, 2011
Macaroni and Cheese
Tuesday, January 25, 2011
Brussels Sprouts with Bacon and Chestnuts
I said earlier that chestnuts were unreasonably good- I wanted to make something else with them. I bought them for Christmas and let them languish in the fridge for an extended period. I recommend against this; they got quite dry and difficult to peel.
Monday, January 24, 2011
Fennel and Orange Salad
It’s chopped vegetables in a bowl. I’m diversifying.
Cut the peel off of two oranges and slice them into rounds. Core and thinly slice ½ of a fennel bulb. Sam adds avocado to this salad, and Sam knows his stuff, so go ahead and add one sliced avocado. Dress with a healthy pinch of salt and the juice of ½ lemon.
Eat.
Sunday, January 23, 2011
First Gyoza Attempt
Saturday, January 22, 2011
Cheesy Pasta Casserole
Friday, January 21, 2011
Roasted Potatoes and Onions
Thursday, January 20, 2011
Winter Squash Salad
This is what I did with the other half of the winter squash from the oden recipe. This one was better. Well, C and the dinner guest were not super fans, but they don't count. It was pretty good.
Wednesday, January 19, 2011
Avocado Dressing
Oh, it's the most wonderful time of the year: peewee avocado season. Itty-bitty avocados are now $1 a pound- that's a buck for like six! After one has exhausted all reasonable recipes for avocados, one becomes... creative.
Tuesday, January 18, 2011
Lentils with a Poached Egg: What I Eat When I Eat Alone.
It's green lentils, boiled until mushy. They are drained and sprinkled with too much salt. (I'm a Saggitarius, and the only scientifically proven trait in all astrology is that Saggitarius, Scorpio, and Capricorn have a marked affinity for salty foods. {Study done in temperate zones of the Northern Hemisphere.} I will continue oversalting until my blood pressure stops giving me a free ride.) I poach the kind of egg that has cheddar-yellow yolks and break it over the lentils. Then I eat it. It's pretty complex.
Monday, January 17, 2011
Apple Pie
There's a period of the year where apples are uniformly fantastic. This is followed by a period where apples are unevenly fantastic. I feel that there's no reason to eat mediocre fruit, so these sub-par apples kick around the kitchen, growing wrinklier and sadder, until C throws some of them into the green waste. At this point, I'm overcome by food wasting guilt; I fish them out and make a pie.
Sunday, January 16, 2011
Winter Squash Oden
Saturday, January 15, 2011
Cauliflower Fritters: All Brassicaceae all the time.
Friday, January 14, 2011
Raw Kale Salad
Thursday, January 13, 2011
Annapurna Dal
It looks like baby poop. I should learn how to take decent photos.
Wednesday, January 12, 2011
Straight Up Green Salad and Dressing
I may think of lettuce as an extravagance, but somehow I keep pushing recipes that involve it. I figured it was time to bite the bullet and present a green salad, straight up.
Tuesday, January 11, 2011
Chopped Salad
Cook 1/4 pound golden beets. (Red beets will stain all of the other ingredients.) Peel and slice into attractive wedges. Blanch 1/4 pound tasty carrots and slice into rounds. Add one peeled and chopped cucumber. I also added one fennel bulb, one Fuji apple, and one red bell pepper. This made a lot of salad, and the ingredients were somewhat muddled. I'd keep it simpler- swap things in and out as it pleases you.
Make a dressing from the juice of two lemons, 1/2 cup olive oil, 1 tsp. mustard (not yellow mustard,), 1 chopped shallot or 1/4 cup finely chopped onion, and salt and pepper to taste. Dress the chopped ingredients. Allow to marinate for at least 15 minutes. (Why yes, that is a great deal of dressing. Add it anyways.)
Fine crisp salad greens like romaine or radicchio or endive. (Maybe a little more on the romaine side if you are not a fan of bitter things. Or if you married a non-fan.) Wash and dry them. Just before serving the salad, chop the leaves finely. Serve the dressed vegetables on a bed of chopped greens- it's very tasty. Eat.
Monday, January 10, 2011
Chilean Avocado Salad
I'm at a conference, so my posts will be... to the point [and guest posted! - ed]. Also, here A. A salad for the tropics.
Take one perfect avocado. Peel, deseed, slice, and fan out on a plate. Sprinkle with salt. Serve with bread. Think giant ground sloth thoughts.
The salad in the picture has toasted sesame seeds (because avocado and sesame are friends) and chopped cilantro and probably a little bit of Meyer lemon juice. I make everything Californian.
Sunday, January 9, 2011
Brussels Sprouts with Soy Sauce
My family is of Central European ancestry, so we really like crucifers- everyone who didn't died or moved away millenea ago. Brussels sprouts are at their best this time of year. We traditionally eat them steamed until almost mushy, with a dot of butter on each half. Here's a less depressing recipe:
Remove the ends and the tough outer leaves from a pound of Brussels sprouts. (I admit this is a lot of vegetables. Feel free to halve the recipe.) Cut them in half. Saute over medium high heat in 2 tbs oil. After cooking for about three minutes, sprinkle 1 tbs soy sauce over the sprouts. Cook for two more minutes, or until they are done enough for you to consider eating them. Eat.
Saturday, January 8, 2011
French Lentil Salad with Endive
It's the time of year when my mother eats strange things at strange times. The happy advantage is that there's someone else in the house who will eat lentils.
Take one cup French lentils. Cover them with water and add a bay leaf. Simmer until tender (45 minutes). Make a vinaigrette with 1/4 cup olive oil, 1/4 cup lemon juice or rice vinegar, one chopped, pressed, or grated clove of garlic, and salt to taste. Mix lentils and vinaigrette. If you like, add 1/4 cup finely chopped onion, rinsed and dried and 2 tbs. chopped parsley.
Serve with Belgian endive leaves as cracker type things.
Friday, January 7, 2011
Simple Sunchoke Soup- Bad Idea Fridays
I'll get to how this is a bad idea later. Serves 2.
Peel and slice 1/4 pound sunchokes (also known as Jerusalem artichokes) into 1/4 inch thick pieces. Simmer in two cups salted water until soft. Puree. Reheat and serve warm.
You can see that I served mine with half of a tiny steamed artichoke, a drizzle of safflower oil, and a sprinkle of sunflower seeds. That's right- every single part of this dish is from the Asteraceae.
I am unhealthily obsessed with dishes where all organic ingredients (the definition where the opposite is inorganic, not the one where it's conventional) derive from a single botanical family. I like how chemical compounds found throughout the family reinforce each other and interact in new and different ways. Also, I spend a lot of time driving in cars full of botanists; after you've played the alphabet genus game, there needs to be one more icebreaker game before you start talking about how awesome your cat is.
What sort of inspired interplay of flavors can one expect from this soup? Well, there's a crapton of inulin- a polysaccharide that human bodies are confused by, but beneficial intestinal bacteria love. Somehow this makes members of the Asteraceae oddly filling. To quote the typically insatiable C post-sunchoke soup, "Huh. Somehow, I don't really want to eat anything more." *
*This is not like my homemade bread. I swear it's edible. Tasty even.
There's also that distinctive sunflowery terpenoid that I can't find the name for- but when you have to identify a plant from one juvenile leaf, knowing this scent is a distinct advantage. Aspiring botanists should sniff all the ingredients for the soup.
There are also wonderful bitter alkaloids, although this soup lacks them. C prevented me from adding endive, escarole, and assorted other lettuces. Some people like a subtle flavor of gardens gone to bolt in their soup. Some people do not. The latter sort of people should not body check the former away from the stove. One has to get one's terrible ideas from somewhere.
Thursday, January 6, 2011
Turkish Lentil Soup
This is part of my on going effort to cook less than three cups of legumes at once. It's easier with lentils because they take half an hour to cook.
Serves 3- and it's better on the second day, honestly.
Chop one onion (or two, if you want) and one carrot. (or two, if you want) Saute in 1 tsp oil until translucenty- 3-4 minutes.
Crush 5 cloves garlic with great force and mash with several pinches of salt.
Add 1 tsp each cumin, coriander, and cinnamon to the onions and carrots. (If you get confused and start adding all of the spices you own that start with C, consider chili and cumin.) Stir. Add the garlic mixture. Stir. Cook for 4-5 minutes.
Add either two chopped tomatoes, 2 tbs tomato paste (if you are the sort of person with open tomato paste in your fridge) or 1/4 cup canned tomatoes, crushed.
Add 1 tbs sugar.
Add 1/2 cup lentils. (I use green lentils {actually mud colored}, but I think French lentils are more authentic. The cooking time will increase to 45 minutes.) Stir rapidly, and then add 4 cups of water or broth.
Simmer for 30 odd minutes, until the lentils have started to come apart in the soup.
Garnish with cilantro and eat.