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Tuesday, February 09, 2016, 08:00 PM (2016-02-09_200000)
I made beet pickled eggs using my Dad's recipe from last time. I followed the recipe pretty closely with the only real change being that I split the extra stuff as top and bottom and I used only 8 eggs. I used my regular method for "boiled" eggs. One egg actually broke but then I remembered that I made hard boiled eggs before and took an extra from there.
After about a week (made on 2016-01-31) they got a great color and some good flavor. I wonder if I can reuse the brine for another batch even if it won't have all of the onions. Or, maybe I will add another can and half an onion with the same brine. (to be continued)
|Set up||Eggs on top|
|Finished. Great color||Bisected|
Tuesday, February 09, 2016, 08:00 AM (2016-02-09_080000)
Meredith and I threw together Spicy Asian Lettuce Wraps for lunch. But we also tried to make it healthier. First of all, we used rotisserie chicken. But instead of some of the noodles, we used cabbage which worked pefectly well. We also made a smaller portion but forgot to reduce the sauce so it was saucier than usual.
Still, it came out really good. It is such an easy sauce (3 simple ingredients) and it works out to pretty few calories; especially when you use cabbage as filler. To be done again for lunch.
Monday, February 08, 2016, 12:00 AM (2016-02-08_000000)
We had bought kohlrabi and some type of bok choi for another recipe, but a lot of things had gone bad and we just weren't in the mood. So we made a stir fry with them instead. We did it a la broccoli beef. I diced the kohlrabi and started that stir-frying. I then prepped the sauce and Meredith chopped the bok choi. I added the bok choi along with the ginger and garlic and let it fully cook. Meanwhile, I separately sautéed tofu (with salt), then combined it all.
Really simple and good as usual. Not much to it either.
Sunday, February 07, 2016, 12:00 AM (2016-02-07_000000)
(Forgot to take a final picture)
We decided to make falafel for a super bowl party but also wanted to experiment. I tried to place another tray on top (with the non-stick foil) to brown both sides. However, as you can see from the picture, they basically just spread. And it was essentially steamed. So this didn't work.
But I let them cook until they were sufficiently done and it came out ok.
Meredith made a large batch of tzatziki. We served it (for a party) with cut up pita bread.
Sunday, January 31, 2016, 12:00 AM (2016-01-31_000000)
|Buffalo Salad||Curry Salad|
Meredith made chicken salads for lunch. It was a buffalo chicken salad and a curry chicken salad. Both were made with rotisserie chicken breast and greek (and maybe regular) yogurt.
This was a long time ago so we do not recall all of the details. But on the buffalo she also used cabbage for bulk.
The Indian one is based on The Cozy Apron (local). We do not recall all of the changes but she (with everything doubled or tripled):
Again, this was a bit ago so we do not remember it all.
Curry Chicken Salad (from The Cozy Apron)
Local Copy (U:
guest, P: name of my dog, lower case)
Tuesday, January 26, 2016, 09:34 PM (2016-01-26_213429)
Meredith did most of this making our usual Chicken Pot Pie with the same usual changes from 2015-11-09
We had a few without any topping it with the biscuits. I had some on mine and they were undercooked since I did it from frozen.
Again, this is such an easy but also really good meal!
Monday, January 25, 2016, 12:00 AM (2016-01-25_000000)
We made a quick meal. Just roasted cauliflower (but for less time) and then we tossed it with soy chorizo, capers (and the liquid) and a little bit of jalapeños. We used a different type of soy chorizo. It tasted about the same as the Trader Joes
Sunday, January 24, 2016, 02:11 PM (2016-01-24_141101)
We were again trying to cool with the same restrictions as 2016-01-22 so we came up with falafels.
I made my regular dough, roughly doubled, but with great norther beans and I made lentil flour (food processor). I used about 2/3 cup of the flour to try to counter the wetter beans. I also did most of the spices only roughly. And, I used some dried parsley instead.
I tried to waffle them but they failed. It stuck too much. Not sure what the root cause was, but it wasn't pretty. So, for the rest, I baked like regular falafel. This worked well. Of course, the bottom got much browner than the top. I wonder if I could sandwich trays to try to cook the top? I will look into that... (You can't really see it in the picture because of how I placed them on the plate but what is up was the bottom of the tray)
We served the with fried eggs and a quick dip made from greek yogurt with za'tar and salt.
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