Oh hey, day two and I already screwed up NaBloPoMo. I'm not surprised, as I didn't have high aspirations for this, but I wanted to come here and use the blog as I originally intended. At first, it was just an attempt to log what I'd been making as I taught myself how to cook. We just had stir-fry and I'm getting closer to a stir-fry sauce that I can reliably make and really like. Recipe and notes below:
1 T olive oil
1/2 large-ish lobe shallot, finely diced
6ish cloves garlic, crushed
2 t sambal
1.5 t honey
1 t powdered ginger
6 T soy sauce
5 T rice wine vinegar
kosher salt
Place a small sauce pan over medium heat. Add in olive oil when hot and saute shallots with a pinch of salt until soft and translucent. Add in garlic and stir until fragrant. Add sambal + honey and stir all to incorporate. Add in soy sauce and vinegar and bring to a boil and then turn off the heat.
You can reduce the sauce to get it thicker, but I really like sauce-drenched rice, so I didn't really reduce it. In the future, I may try it with fresh ginger (~1-2 T finely minced) and add that in with the shallot and perhaps a drizzle of sesame oil in at the end off heat. This was highly adapted from a recipe that appeared in the Penzeys Spices catalog.
Ordinarily, I would wait until I've perfected this and have a highly photogenic meal in which to document. That may happen, but Ramona actually grabbed the catalog, ripped a bunch of pages out, and drooled all over it. Suffice it to say, I'm going to throw this out, but I wanted to document it because I wrote my crib notes on the catalog.
Ahh. Such is the life of a cooking parent.
Showing posts with label stir-fry. Show all posts
Showing posts with label stir-fry. Show all posts
04 November 2012
14 January 2009
My Two Part Approach to my New Year's Resolutions
Being that I'm still recovering from adolescence, my New Years resolutions usually include "being healthy", which is really just code for "losing weight". This year is no different and I'm taking steps in the right direction (I hope!). I'm going to see about a gym membership on Saturday at Curves. I'm a little skeptical, but it didn't seem *too* expensive and it's way closer to my apartment than the UT gym. I've also resolved to start eating better, which includes my snacks. Tonight it was chicken noodle soup, which was basically chicken stock, noodles, chicken, and veggies (this time being carrots, onion, and celery). The other night we made stir-fry with broccoli, chickpeas, and green pepper all foraged from the local Whole Foods. And I can see now that this post is mostly to showcase my horrible camera skillZ AND to keep with my new year's resolution.
Perhaps, one day, I'll figure out how to incorporate pictures into this... but anywho... The other thing that we've been doing a lot is drinking smoothies for whatever reason. I think part of it is that we got a ginormous bag of frozen strawberries from Costco (which, if you're into bulk goods, is a much better choice than Sam's Club).
Mid-snack, it occurred to me that this is exactly the best food to give to sick kids. Who doesn't love soup when they've got a cold? And these smoothies have so much vitamin C that it's a better way to boost the immune system (and to make Linus Pauling happy) than simply taking vitamin C pills. The only thing that's missing is the Vernor's (which is by far the superior ginger ale if you're into that sort of thing). It's revelations like that that make me want to have babies like yesterday.
Perhaps, one day, I'll figure out how to incorporate pictures into this... but anywho... The other thing that we've been doing a lot is drinking smoothies for whatever reason. I think part of it is that we got a ginormous bag of frozen strawberries from Costco (which, if you're into bulk goods, is a much better choice than Sam's Club).
Mid-snack, it occurred to me that this is exactly the best food to give to sick kids. Who doesn't love soup when they've got a cold? And these smoothies have so much vitamin C that it's a better way to boost the immune system (and to make Linus Pauling happy) than simply taking vitamin C pills. The only thing that's missing is the Vernor's (which is by far the superior ginger ale if you're into that sort of thing). It's revelations like that that make me want to have babies like yesterday.
04 June 2008
Arrivals
It's extremely possible to drive from Michigan to Texas in one day; however, it's extremely unpleasant to do so. Colby and I left Stockbridge, MI at 5:00 AM on Friday morning and arrived in New Boston, TX at 10:00 PM, a mere eighteen hours on the road later. (No, that's not a miscalculation: Texas is on central time.) We got up bright and early the next day to finish the trip. I got to drive from Dallas to Austin, which was only slightly terrifying. I only thought we were going to die about 10% of the time, though, so that's a plus.
Since then, we've acquired an apartment (okay, we sort of had that one in the bag), a couch, television (like the last CRT TV available in all of Texas), washer/dryer set, a rice cooker, and a new-found independence that's really frickin' weird. I'd describe it if I could, but it's almost straight from that pool scene in Garden State (when your home is not really your home), but different. I guess this is the beginning of the terrible ordeal known as "growing up".
The kitchen in my new apartment isn't by any means spectacular, but it's a major upgrade from my old apartment. I've finally got counter space. It's amazing how much simpler everything becomes when there is room to work. The inaugural meal was stir-fry with rice noodles and after that we've been good about trying to cook every day and whatnot.
The other night, Kyle came over and we had mustard chicken with pasta dish, which went as such:
marinate chicken (aka let it thaw in the fridge) in spicy brown mustard+olive oil+honey+lemon juice mixture with some salt and pepper. It should probably be 2:1:1:1, but that's mostly a guess on my part. Pan fry. Eat. The pasta sauce was just a roux with cheese+sauteed mushrooms, garlic, s+p which was poured over 1/2 lb of penne with some steamed broccoli. Yay for fake attempts at being healthy!
Today, we're going to the farmer's market in Triangle Park and later on, I'm making dinner. I'm thinking risotto with tomatoes, spinach, and yellow squash, with fresh corn. Yay summer!
Since then, we've acquired an apartment (okay, we sort of had that one in the bag), a couch, television (like the last CRT TV available in all of Texas), washer/dryer set, a rice cooker, and a new-found independence that's really frickin' weird. I'd describe it if I could, but it's almost straight from that pool scene in Garden State (when your home is not really your home), but different. I guess this is the beginning of the terrible ordeal known as "growing up".
The kitchen in my new apartment isn't by any means spectacular, but it's a major upgrade from my old apartment. I've finally got counter space. It's amazing how much simpler everything becomes when there is room to work. The inaugural meal was stir-fry with rice noodles and after that we've been good about trying to cook every day and whatnot.
The other night, Kyle came over and we had mustard chicken with pasta dish, which went as such:
marinate chicken (aka let it thaw in the fridge) in spicy brown mustard+olive oil+honey+lemon juice mixture with some salt and pepper. It should probably be 2:1:1:1, but that's mostly a guess on my part. Pan fry. Eat. The pasta sauce was just a roux with cheese+sauteed mushrooms, garlic, s+p which was poured over 1/2 lb of penne with some steamed broccoli. Yay for fake attempts at being healthy!
Today, we're going to the farmer's market in Triangle Park and later on, I'm making dinner. I'm thinking risotto with tomatoes, spinach, and yellow squash, with fresh corn. Yay summer!
10 April 2008
Spring Cleaning
I've come to the point of no return with my kitchen where I'm beginning to use up certain items and not replace them. I just used up my last bottle of stir-fry sauce. It was, however, a tasty tasty meal that converted well into a single bowl dinner for Colby and me complete with the Sports Night DVDs that I got for my birthday. Muy excelente!
My dad put down a down payment for the hall for the wedding. It's exciting. I'm a little bummed that I didn't get to try out caterers, but I guess it'll be okay. I'm just looking forward to getting a new, bigger, better kitchen in Texas. I think. Maybe South Carolina. Not sure, but either way, I hope to have a stand mixer by the end of the year. woo hoo wedding registries.
My dad put down a down payment for the hall for the wedding. It's exciting. I'm a little bummed that I didn't get to try out caterers, but I guess it'll be okay. I'm just looking forward to getting a new, bigger, better kitchen in Texas. I think. Maybe South Carolina. Not sure, but either way, I hope to have a stand mixer by the end of the year. woo hoo wedding registries.
08 April 2008
why I shouldn't go grocery shopping whilst hungry or stressed
I can't control food purchases. I can only control my nail polish-buying slightly better... which is why I walked out of Meijer without the four dollar bottle of Sally Hansen, but was armed with baby corn, blackberries, and ricotta. *However* I intend to make Thai-something-curry soup with chicken, potatoes, and other stuff; stuffed shells with ricotta+garlic+basil+mushrooms atop a bed of wilted spinach?; and stir-fry with lots of baby corn, broccoli, mushrooms! Go me. We'll see how much of this I actually cook before it all rots. I forgot the mozzarella!!
I need to make corn bread again soon. I think it's draining my soul.
I need to make corn bread again soon. I think it's draining my soul.
27 November 2007
I made a discovery!!
Chicken stock is my new favorite cooking device. My second new favorite cooking device is the wok that I stole from my dad. Chicken stock + wok == best stir-fry evAr. Well, maybe not ever, but you get the drift.
I made quinoa again, but this time I used chicken stock instead of water and oh boy, it was 8000 times better. I used the quinoa instead of rice again and it was an excellent addition to my stir-fry, which consisted of a bunch of vegetables that I was going to use then or throw out. Veggie stir-fry is becoming my new default because chicken takes too long and I'm lazy. I maintain that it's healthier than fast food.
So at the grocery store, I bought a couple cans of chicken stock. My new game is going to be to see what all I can incorporate it into. I also got asparagus. Stoked about that! I'm thinking of trying risotto soon, but I couldn't find arborio rice. Sadness. Maybe later this week, I'll find it.
Other new discovery... the cookie recipe I was using is better if you forget the recipe and run out of vanilla. I think the new best way of dealing with it is to use two eggs (instead of 1 egg + 1 yolk) and to half the amount of vanilla. I made them again by actually following the recipe and was a bit disappointed; however, my friend Dave decided that he likes the actual recipe better. So I guess experimentation (i.e. forgetting the recipe) is the best.
I made quinoa again, but this time I used chicken stock instead of water and oh boy, it was 8000 times better. I used the quinoa instead of rice again and it was an excellent addition to my stir-fry, which consisted of a bunch of vegetables that I was going to use then or throw out. Veggie stir-fry is becoming my new default because chicken takes too long and I'm lazy. I maintain that it's healthier than fast food.
So at the grocery store, I bought a couple cans of chicken stock. My new game is going to be to see what all I can incorporate it into. I also got asparagus. Stoked about that! I'm thinking of trying risotto soon, but I couldn't find arborio rice. Sadness. Maybe later this week, I'll find it.
Other new discovery... the cookie recipe I was using is better if you forget the recipe and run out of vanilla. I think the new best way of dealing with it is to use two eggs (instead of 1 egg + 1 yolk) and to half the amount of vanilla. I made them again by actually following the recipe and was a bit disappointed; however, my friend Dave decided that he likes the actual recipe better. So I guess experimentation (i.e. forgetting the recipe) is the best.
21 October 2007
Stir Fry part doo + schwam, with quinoa!
I think my new obsessions are stir-fry and KT Tunstall --stir-fry because it's easy and KT Tunstall because her new CD has some really sweet jams (in Michaelese). So today I went on a gigantic grocery adventure and came back with, amongst other goodies, quinoa, which is a grain initially cultivated in the Andes.
Side note: I started this post about a month ago and never finished it because i got way too busy, but i feel like it's time to update this thing for my own sake.
Quinoa is starting to become popular in vegetarian/vegan food circles. Actually, it isn't starting to, it actually is popular and since I live in the midwest, I haven't gotten around to trying it until recently. It's small and round and actually a seed, so it's not exactly like rice. You cook it in much the same way you cook rice, with 2 cups of water per 1 cup of quinoa. Simply bring to a boil and let it soak up the water for about 15ish minutes.
My first (and sadly, only) attempt with it was really as a rice replacement. I made stir-fry with a store-bought stir-fry sauce and just put it on the quinoa. It was actually pretty good. I'd say that it bridges the gap between white rice and brown rice in how nutty it is. I like it. I'm going to make more of it soon, especially since I've replenished my broccoli supply.
Side note: I started this post about a month ago and never finished it because i got way too busy, but i feel like it's time to update this thing for my own sake.
Quinoa is starting to become popular in vegetarian/vegan food circles. Actually, it isn't starting to, it actually is popular and since I live in the midwest, I haven't gotten around to trying it until recently. It's small and round and actually a seed, so it's not exactly like rice. You cook it in much the same way you cook rice, with 2 cups of water per 1 cup of quinoa. Simply bring to a boil and let it soak up the water for about 15ish minutes.
My first (and sadly, only) attempt with it was really as a rice replacement. I made stir-fry with a store-bought stir-fry sauce and just put it on the quinoa. It was actually pretty good. I'd say that it bridges the gap between white rice and brown rice in how nutty it is. I like it. I'm going to make more of it soon, especially since I've replenished my broccoli supply.
14 October 2007
Stir-Fry, part doo
So I had a busy week such that I have frozen chicken sitting in my refrigerator and a bunch of stuff that I had to throw out. Sadness. However, I did, indeed find some time to cook in Austin. I like cooking in other people's kitchens because they're not all cramped as hell. So yeah, I got to take over Kyle's kitchen for a night and we made yummy stir fry.
a bunch of carrots
a handful of mushrooms
a lot of broccoli
half a red bell pepper
chicken
dry seasoning stuff
olive oil
random stir fry sauce
Cut things, season chicken, dump in pan with olive oil, cook for a bit, add sauce, dump in veggies, add more sauce, cook until a) the chicken won't kill you and b) the veggies are no longer raw.
It was actually really tasty and way better than the stir fry I tried to make before. I think I'm getting over my fascination with balsamic vinegar... except for the "on salads" bit. Oh, and bread. Yay bread. I think this stir-fry sauce was what made it good, but it was a store brand (HEB) to a store that is located nowhere near Michigan. But it tasted a lot like the ginger-soy vinaigrette at Omi, which is, perhaps, the best salad dressing I've ever had.
a bunch of carrots
a handful of mushrooms
a lot of broccoli
half a red bell pepper
chicken
dry seasoning stuff
olive oil
random stir fry sauce
Cut things, season chicken, dump in pan with olive oil, cook for a bit, add sauce, dump in veggies, add more sauce, cook until a) the chicken won't kill you and b) the veggies are no longer raw.
It was actually really tasty and way better than the stir fry I tried to make before. I think I'm getting over my fascination with balsamic vinegar... except for the "on salads" bit. Oh, and bread. Yay bread. I think this stir-fry sauce was what made it good, but it was a store brand (HEB) to a store that is located nowhere near Michigan. But it tasted a lot like the ginger-soy vinaigrette at Omi, which is, perhaps, the best salad dressing I've ever had.
23 August 2007
Balsamic Chicken Stir Fry
This one didn't work at all. It sounded good in theory... chicken+balsamic vinegar+garlic+fresh basil, but most unfortunately it never came together.
chicken
glug of olive oil
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
several basil leaves
mushrooms
broccoli
zucchini
Create a marinade with the vinegar, chicken stock, sugar, garlic, and basil. Let the chicken sit for 20 minutes. Pour the marinade into a small saucepan and let it reduce and then cook the chicken in a separate pan with the olive oil. Add the reduced sauce and veggies+fungi. Cook until you will no longer die of food poisoning. Serve over rice
So I suspect that what didn't work was a combination of me being a subpar cook and the fact that my ingredients weren't the *best*. I didn't have chicken stock, so I ended up using soup mix instead. Oops. I should get on getting a box of actual chicken stock. I also think that my love of balsamic vinegar extends only to the salad world. I foisted the meal upon one of my friends who thought it was fine and, "tasted like stir-fry."
I was all excited about getting the basil and zucchini. The MSU Organic Farm club was having a sale outside of the Aud today and I picked up a nice zucchini and some nice basil for two dollars. I was all happy about it. The basil will probably become part of something pasta like tomorrow, as I have it and I have no more meat. Sadness. I'm trying the curry again soon. I have Thai basil, garlic, and I'm going to get actual chicken stock next time, damnit.
chicken
glug of olive oil
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
several basil leaves
mushrooms
broccoli
zucchini
Create a marinade with the vinegar, chicken stock, sugar, garlic, and basil. Let the chicken sit for 20 minutes. Pour the marinade into a small saucepan and let it reduce and then cook the chicken in a separate pan with the olive oil. Add the reduced sauce and veggies+fungi. Cook until you will no longer die of food poisoning. Serve over rice
So I suspect that what didn't work was a combination of me being a subpar cook and the fact that my ingredients weren't the *best*. I didn't have chicken stock, so I ended up using soup mix instead. Oops. I should get on getting a box of actual chicken stock. I also think that my love of balsamic vinegar extends only to the salad world. I foisted the meal upon one of my friends who thought it was fine and, "tasted like stir-fry."
I was all excited about getting the basil and zucchini. The MSU Organic Farm club was having a sale outside of the Aud today and I picked up a nice zucchini and some nice basil for two dollars. I was all happy about it. The basil will probably become part of something pasta like tomorrow, as I have it and I have no more meat. Sadness. I'm trying the curry again soon. I have Thai basil, garlic, and I'm going to get actual chicken stock next time, damnit.
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