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KitchenKatalog: Blog 303
Thursday, November 15, 2012, 11:34 AM
I made this a while ago based on the recipe below. I followed it pretty closely including the oil (since there isn't much else in it). It was interesting to used fried sage leaves but I do not think I really tasted them too much. Honestly, I was disappointed by this. It kind of just steamed the brussel sprouts (which I bough chopped already). Maybe I needed to use a bigger pan so as to have more in contact with it. I think if you cannot get a good char on the sprouts, then you miss so much of the flavor.
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs (from Serious Eats)
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Original Wordpress ID and Date: 2840, 2012-11-15_113403
Wednesday, November 14, 2012, 08:47 PM
This was a long time ago so I do not remember everything. I think it was the regular pozole but with lots more tomatillos. I think I also used a Bhut Jolokia pepper so it was HOT!
Original Wordpress ID and Date: 2834, 2012-11-14_204707
Tuesday, November 13, 2012, 08:25 AM
This was inspired by the recipe below, but I did make a lot of changes. I halved the sausage and used turkey sausage. I also completely skipped the sun dried tomatoes. I halved the broth and wine though I ended up adding more (since I still used a full squash). I also used dino kale. I also combined the squash with everything (including the sausage) in the pan at the end. I also did the squash in the microwave instead of the oven. There was no need for a slotted spoon since the turkey sausage was low in fat, there was no need for a slotted spoon. The basil and the parm cheese really brought it all together. (yes, I used fresh basil, but I skipped all of the mozzarella).
Everything was very good. Lots of food with lots of veggies and really not too many calories. I would be curious how it would be with sun-dried tomatoes (though I still wouldn't use the oil). I'd definitely make it again though.
Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes (From Serious Eats)
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Original Wordpress ID and Date: 2829, 2012-11-13_082553
Friday, November 09, 2012, 10:14 AM
I wanted something quick and easy. I do not remember everything I did but I made a sauce with salsa, garlic and tuna (for flavor and protein. I added the pasta and used some of the water to incorporate it. I aslo added two wedges of laughing cow
Original Wordpress ID and Date: 2825, 2012-11-09_101429
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