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KitchenKatalog: Blog 292
Monday, April 01, 2013, 09:28 PM
I made curry chicken and served it over wheat berries (instead of brown rice) with roasted broccoli. This was an interesting meal since I used both very slow cooking for the chicken and very fast [pressure] cooking for the wheat-berries.
I did the chicken in the slow-cooker. I made the sauce the night before.In a bit of oil, I lightly browned grated ginger, garlic (two cloves), curry powder, and a bunch of red-curry paste. I used 3 cups of almond-coconut milk with some ginger chuncks and a bit more curry powder. I also added salt and pepper. I cut the chicken into pieces and marinated in mix overnight then put the whole thing in the slow-cooker in the morning on low.
I do not understand what curdled in it since there was no dairy, but something did, as you can see. Overall, the chicken was overcooked. I think even with 3 cups of milk, there wasn't enough to fill the cooker so it was a bit too hot. And the whole thing wasn't incredibly flavorful as I had hoped.
For the wheat berries,I read a few different things but I finally just kind of made it up. I skipped the presoak as I had in the past which seemed fine. I mixed 1 cup of dry wheat berries with 2 or so cups of water. I pressure cooked it on high for 12-15 minutes and then released. They were cooked but a bit chewy. I drained the excess water.
I also roasted broccoli (425 for about 25-30 min, rotated once) which came out pretty good!
Original Wordpress ID and Date: 3383, 2013-04-01_212811
Sunday, March 31, 2013, 07:35 AM
I made my pretty standard roasted veggies with sausage. I used the same smoked turkey sausage as last time. Again, I didn't like it at first but the flavor really grew one me.
This came out pretty spicy. I do not know if it was the poblano or the crushed red pepper. I should note that other than salt, I put all of the spices in a mortar and pestle to mix and crush. In the thing, I used:
And spices:
Original Wordpress ID and Date: 3376, 2013-03-31_073526
Friday, March 29, 2013, 07:34 AM
I made Banana-Oat bars for a long bike ride the next day. I figured I usually have oatmeal with a banana for breakfast so I could just have half of this recipe for breakfast and take the rest for snacks on the ride.
It was based on the recipe below but there is a lot of freedom. I used a bit less than two cups of oats since it is what I had, and it was quick oats (smaller pieces) so they were more dense. I also used about 2 1/4 banana since they were small. I added some almonds (slices; toasted first), chopped dates and some cranberries. I also used a bit of Splenda. Finally, when I pressed it into the pan, I then sprinkled it with pumpkin-pie spice.
I like the bars a lot. It was certainty more interesting than just eating oatmeal and also a lot easier since I could eat while getting ready. I ate half for breakfast (1 cup of oatmeal) and then I had a quarter as a snack at one point on the ride. I liked the dates and the cranberries however I was disappointed with how lost the almond flavor was in there. I would have preferred to use the slivered kind but they didn't have them. I'll probably just skip them in the future so as to not have the calories with no flavor.
Banana-Oat Bars [4 Ingredient] (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3371, 2013-03-29_073409
Thursday, March 28, 2013, 09:07 PM
I made tacos and roasted cabbage. I used red cabbage to mix it up this time though it didn't affect the flavor. It was good as usual though I think I am getting a bit sick of it. I should look for alternative cabbage recipes or just give it a break for a bit.
I also made taco meat with beef, onions, 1/2 a bell pepper and a bunch of spices (including taco powder). The meat was pretty standard and fine. The problem was I tried to put it in wraps that were too old and too big. It just didn't hold together well. I think I prefer when I make hard shells out of smaller tortillas and use them.
Oh, and I used a spinach-arugula mixture inside of it too.
Original Wordpress ID and Date: 3368, 2013-03-28_210737
Tuesday, March 26, 2013, 07:48 PM
Standard seared salmon with the stove-oven technique. I do not know if I just had my timing perfect, or if it was the fish (from TJ's, frozen), but this was the best salmon I think I have ever made. I used sandwich sprinkle on it as well, which was good, but I'm not sure it added too much flavor.
I was also going to make kale chips but I opted for just sautéing t instead.
Original Wordpress ID and Date: 3355, 2013-03-26_194819
Monday, March 25, 2013, 08:45 PM
I made falafel based on my regular recipe. I again went very heavy on the cilantro and parsley. I also went very heavy on the crushed red pepper. Though I forgot the salt but that was fine. The real breakthrough was using the food processor (using pulse) to break up the chickpeas and bring it all together. The worked really, really well to mix it and save my having to crush the chick peas.
But it made it very, very wet. I had to add a bit more flour. It was still very wet. I cooked it for 15 minutes as directed but when I flipped them, I let them go for 30 minutes (2x the recipe) to get them to dry out more. They flattened a lot and gave a strange shape as you can see. That worked fine but I need to plan for the timing.
They were really good. I liked them more than the previous ones and they were so easy (at least compared to the old way).
I also made steamed asparagus. Pretty standard.
Point wise was pretty low.
1 can chick peas...9
1/4 flour...3
1 tsp Olive Oil...1
--------------------------
13 for the whole thing isn't bad!
Original Wordpress ID and Date: 3350, 2013-03-25_204526
Sunday, March 24, 2013, 08:28 PM
I made shakshuka in a manner combining the first time and last time. I started with some fennel (which I need to read up on the propper way to cut) and onion. I added to that a habanero pepper, a poblano pepper,broccoli, carrots, celery then a 28 and 14 oz can of tomatoes (once all the other veggies were well softened). I also used a bunch of paprika, hot hungarian paprika, oregano,parsley garlic powder, salt, pepper and probably other stuff I don't remember. I let it cook uncovered for about 25 minutes. I then poached 6 eggs into it and let them cook. I ended up turning up the heat to try to get rid of more liquid. It burned the bottom pretty badly, but it wasn't a big deal. when it was done, I added 4oz of light feta.
It was very good. No overly strong flavors (not even the anise) but it was a lot of food with some good flavor. And I especially love when broccoli cooks in tomato sauce! The whole thing was 4 points for the feta, plus 12 for the eggs for 16 total. It made a large dinner and lunch so 8 for both! Not bad.
I also roasted some of the extra broccoli. It was good.
Original Wordpress ID and Date: 3344, 2013-03-24_202844
Saturday, March 23, 2013, 09:42 PM
I made steak and roasted cauliflower. The steak was an 11oz NY strip. I rubbed a bit of olive oil on it and then used salt and pepper. I did it on a hot cast-iron grill pan. I did about 6 minutes on the fist side and 5 on the other. I was aiming for medium. See the photo below. It came out about right but I think the outside could have been a bit more cooked with this redness inside. I wonder if I should have used a hotter pan (this was around setting 8 on the induction). After it was done, I covered it with aluminum foil and let it rest for 5 minutes.
I think this is the best steak I have ever made, though I have most certainly had better. It was pretty juicy; not overcooked and tender. I'd definitely try making it again.
I also made roasted cauliflower. I used the curry cauliflower recipe but with a mixture of chili powder and cayenne (with a bit of olive oil)
Original Wordpress ID and Date: 3329, 2013-03-23_214237