Wednesday, December 17, 2014
Saturday, May 24, 2014
Breading chicken tenders: right to left, flour, eggs,(seasoned) bread crumbs. [Note the package of Twix on the top right corner? Essential.]
Fried in a shallow pan, with peanut oil, approximately 4 minutes on each side. I recommend you check the internal temperature to make sure it is 165F+.
Served alongside roasted asparagus and fingerling potatoes.
In the meantime, wash, dry and slice your potatoes lengthwise. When you are certain that your pan is nice and hot, toss the potatoes with olive oil, salt, and pepper, and place them on the hot pan with the cut-side down. Roast for approximately 15 minutes. Flip the potatoes over and roast another 5-10 minutes. If you seasoned well to start, there's no need to add anymore salt after cooking, but it's up to you. We enjoy ours with different dips, like Sriracha mayo, or truffle aioli, or Sriracha ketchup, or plain ketchup...whatever you like your papas-fritas with.
It was also after I flipped the potatoes that I put my asparagus into the same oven. Again, olive oil, salt, pepper. Roast 8-10 minutes, tossing gently once half-way through.
My 7 year old requested I make kale chips a couple months ago. Fast forward to now, I finally made them.
What I did:
Pre heat oven to 350 f.
Tear into bite sized pieces.
Wash, rinse, dry very well.
Massage with olive oil, salt, and pepper.
Spread over a sheet tray in a single layer.
Roast. Check after 4-5 minutes, turn the pan, and roast again.
Check after 5 more minutes.
Should be about done at this point, or may need another minute, but not much longer!
Friday, March 28, 2014
Welcome to the world's worst food blog. I'm not doing so well at posting. Sorry. And, what you get here today, is just pictures of stuff I made and what they are, but no recipes. I suck.
A few months ago, we were turned on to Blue Apron by my sister. She was able to get us our first box of meals for free. If you didn't click on that link, this is what it is:
- Complete meals with 500-700 calories per serving
- 35 minutes to prepare on average
- Pre-portioned ingredients to save time and reduce waste
- Easy to follow beautifully printed recipe cards
All this comes in a well packaged box, with 3 meals, once a week. You can skip weeks, cancel anytime, etc. We tried it out for free, then forgot to skip the next box, so did a second one. It turned out really well, and we did a few more before deciding to cancel. Why? Because you have to buy meals in increments of 2 portions. Four portions would be too much for us, but they don't let you do 3. And, we still needed to supplement a little. All-in-all, it was a decent experience, I would recommend it to busy households (so, everyone), and it got me cooking more often, again. The other thing is that I had to follow instructions, and I'm ALWAYS on a time crunch to make dinner. Following directions slows me down. Consequently, though, it's made my impromptu "Iron Chef" style dinners seem faster to make.
So, what have I been cooking? Here are a few things I took pictures of.
1. Our first Blue Apron Meal: chicken tortilla soup.
2. Pan roasted flat iron steak, roasted baby carrots, roasted parsnips, Costco's brown rice and quinoa mix, and toast. Looks like there was a little bit of sauce, too.
3. Another B.A. meal: pan roasted pork tenderloin with citrus salad and farro.
4. Seahawks cookies.
5. Pan roasted hake with...um, I suck...I can't remember!
6. Maybe this was the hake? But, that is freekah with Brussels sprouts the fish is sitting on, and it rocks!
7. I made a parsley cake for St. Patrick's Day. Um, well. Let's just say, it, at least, fit the occasion.
8. I was pretty proud of this one. Whole chicken legs "roasted" in the slow cooker. The legs were seasoned with Tom Douglas' pork Rub With Love , and sat on top of a layer of thinly sliced Yukon gold potatoes, which were coated in duck fat. I was hoping that the potatoes would get nice and crispy, since no liquid was added to the pot, but the legs produced so much liquid that the potatoes were falling apart. I decided to mash them up, and it was a hit with the family. The vegetables on the side were zucchinis sauteed with sun dried tomatoes.
9. Green chilli sirloin slider with cheddar cheese, sauteed Brussels sprouts with browned butter balsamic vinaigrette.
10. Crosby ate this one night. It's farro, pureed with sauteed onions and orange bell peppers.
11. The farro and onion/bell pepper mix from above, are sitting under this (poorly) pan roasted cod fish, with steamed broccolini. I made my farro with the same method I would make risotto.
12. Slower cooker lasagna. Who knew?! I put layers of thinly sliced zucchini between pasta, meat and cheese, and it was the best lasagna I've ever made. Not particularly attractive. Oh, and I used Italian seasoned ground chicken.
There you have it! A bunch of meals I have cooked recently. Again, sorry for the lack of recipes, but these really are all things you can find online with a quick little help from Google, or Bing, or whatever other search engine you prefer.
Thursday, December 5, 2013
I've been on a crazy stew kick. I make about one a week. Each one different than the other. It started about a month ago, when our summer CSA had come to an end, and my winter boxes were about to start coming. I still had parsnips, squash, carrots, treviso, list goes on. Don't get me wrong, I love this. If you have three busy, small children (boys, to be exact), it can be hard to carve out the time to cut up all your wonderful veggies. This is especially tricky if one of them needs to be held more on an particular day, or, if they are sick. Heck, it's tricky even with one healthy child in the household!
My vegetables had been piling up. I did my best to go through the fridge and compost what was no longer usable, and tried to come up with a delicious meal with what needed to be used up quickly. I also found some frozen chicken sausages in my freezer. And, I just so happened to come across a recipe for sausage and potato stew on the Internet. Improvise here, improvise there, ta-da! dinner was served.
At first, my children were apprehensive. This was the only dish made that evening and they were hungry. Everything was all mixed in, which can be hit or miss for my little guys. Hunger won, and they ate what they could that night. With each subsequent stew since, they have gotten better. One night, I even got a, "Mmmmm," from Vincent. Boo-ya!
I've been so bad about taking pictures, but here are a couple from the first stew.The little balls in there are Israeli cous cous.