Tag Archives: pictures

Proof is in the Photo …pudding?

Fruit-marinated and apple/cabbage-topped pork loin

Fruit-marinated and apple/cabbage-topped pork loin

I have been only slightly below average at remembering to take photos of things I am proud to have cooked and dreadful at remembering to write down actual lists of ingredients or recipe instructions. Please take kindly this generalized optical offering of my recent wares.

Lemon-pepper papardelle with garlic-wilted spinach

Lemon-pepper papardelle with garlic-wilted spinach

Makin' a pizza with whole-wheat crust

Makin’ a pizza with whole-wheat crust

Farfalle with... chicken and carrots?

Farfalle with… chicken and carrots? I don’t remember.

Please feel free to follow me on Facebook for updates slightly more often.

Advertisements

Cabberole the Dice (or, “Say What You Will About Redheads…”)

In my pantry today:

  • 1 small head red cabbage
  • 1/2 c chopped asparagus tips
  • 1 can petite diced tomatoes, drained
  • 1 carrot
  • 1 stalk celery
  • 1 medium orange sweet pepper
  • 4 eggs, mixed in small bowl
  • 1/3 c mozzerella, shredded
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 tsp garlic-ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp turmeric
  • 3/4 tsp red hot chili powder
  • dash asafoetida 

Cabberole.

I have made a huge mess in this kitchen. Wait, don’t run away — I promise this need not happen to you! It is nearly assured that proper prep will negate it. This wasn’t difficult, really — just a matter of finding synchronicity between the ingredients.

P1100214Chop and set to steaming the cabbage. Let steam until dark purple and still hosting its shape (8-15m depending on how crunchy you like to keep things). While steaming, start onions on ML in oil and melted butter then move to chopping/shredding anything else that needs it. Drain tomatoes and stir in both pastes; set aside. When onions begin to turn translucent add in the other vegetables and season. Add the tomatoes to that; stir.

Layer the bottom of an 8×8 glass pan with half of your cabbage. Top that with half of the tomato/vegetable mixture. Repeat one more time, then pour over that the eggs and top with cheese. Bake in 35o° oven for approximately 40m.

P1100216For serious, you guys. This was mostly an experiment and it ended up being 5 spoons of pretty durn delicious and fulfillingly filling. Vegetarians might already be drooling (I hope) but if you’re trying out some meatless Mondays I’d recommend this. Take it from one redhead who just mastered another.

Meatless v. Meatloaded

In my pantry two days ago:

  • 1/5 c black beans
  • 1 ear corn, kernals removed
  • 1/2 c Rotel® tomatoes
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 c vegetable broth
  • 2 tsp lime juice
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • 1 tsp corn starch
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp asafoetida

This sounds a lot more complicated than it is — just mince your onion and garlic, saute on ML for a 10-20m then turn heat up to M and when the pan gets there, add a dash of vinegar and honey. Reduce heat to L and let sit for another 5m or so before you begin adding in beans and tomatoes. Mix seasonings with broth and corn starch, add to pan with corn and turn heat to M until a first few bubbles  pop. Turn heat to L and let rest for 10-15m before serving over (you guessed it!) rice with a little cheese on top for good measure (to remove the  vegan option on this already hearty meatless number). 4 spoons!

*It is of importance to me that on this day I also purposefully overcooked beans so that there are two more portions in the freezer for easy later use.

 In my pantry today:

  • a roll of pork sausage

So dinner the other night was excellent and meatless. Today — blame the steroids, because I’m not above doing that — I wanted to smell a big, cheap-ass tunnel of pork browning on my stove. After I met the odor quota, some was bagged for freezing, some grease reserved and then this:

  • 3/4 c browned ground sausage
  • 1 c leftovers from above (sans rice)
  • 2 c penne pasta

Toss all that together. NOM. 5 spoons!

*Also of note this week was the blanching, chopping and subsequent freezing of 10 giant tomatoes.

 

Photo Recap of the Weekish

In my pantry today:

  • Photographs of food I’ve been making but not writing about and I’m not going to make having taken them a complete moot point in this often otherwise cruel world.

These wontons began beautifully but ended badly. And that’s a damn shame, because fun ingredients like fresh garlic and sushi ginger began their filling. And then something happened which would then ruin the subsequently beautiful soup I’d made for them.  An unwittingly pureed bean paste teaches me to fold in a whisked egg rather than use the food processor for this step. I was heartily saddened upon the dinning time; these wontons can go to… well, I’ll just positively chalk them up to a learning experience. The soup itself was a delight. And an excellent appetizer for the take out Chinese I immediately offered to purchase in apology.

Because I felt a failure at rocking a delicious vegetarian concept, I thawed a roll of ground sausage. Because you can’t fail with ground sausage. Except this time. To be fair, it was less of an abject failure and more of a “this would be great if it wasn’t missing something” issue.It was still great, and beget the beans for additional recipes.

And then I looked at the tiny container garden on my back porch and did a spit take at the jalapeno plant. I picked a dozen peppers, left plenty behind and then stared at the pile for a few minutes.

I do not like pickled jalapenos. In fact, I really have never cared for most peppers. Cooking them before wasting away inside on the counter was a must. Several ideas arose, but for the moment I boldly went a little TGI Fridays with some leftover sausage-n-corn dip and made poppers. The remaining ten or so peppers were halved, the seeds removed and roasted with a little olive oil, garam masala, turmeric and Greek seasoning. After that they were diced and used in a very spicylicious curry (not pictured, but which utilized those above mentioned white beans and became two days worth of meals).

I’m almost caught up now. Next post is being written — and this forthcoming one’ll get it’s very own at 5 spoons!