Meredith and I were starving and wanted something fast. I defrosted wholewheat english muffins in the microwave and opened a can of pizza sauce. I also had pepperoni in the fridge. We made simple english muffin pizzas using the toaster oven on bake
I made rocky mountain toast using whole wheat bread. I cut a hole and toasted the middles separately. I then pammed the bread and cooked it on a stainless steel pan (didn’t have non-stick). I pammed the middle, added the egg and let it cook. I then broiled it for a bit just to help set the egg. I flipped them and again used the broiler to help set the eggs. For the one on the left, I put cheese on and broiled it for a minute.
We made dinner while on vacation in Charleston SC. The main part of the meal was oysters. We bought oysters that are about as fresh and local as you can get. When we bought them, the guy showed us the boat he used to harvest them that morning! However, because of the weather conditions, he said they are not yet safe to eat raw. So, we steamed them!
It actually worked out well that we had to steam them because they were in all different shapes and sizes which would have been extremely difficult to separate, shuck, and eat without losing all the good parts.
We steamed them for about 5-10 minutes. To add a bit of flavor, we put a chicken bouillon cube in the steaming water. Most opened fine. There were a few clumps here and there that didn’t open but when we pried them open, it seemed as if they were just cooked less and ate them anyway (hopefully we won’t get sick!).
While less fancy feeling than eating them raw, we were more able to discern the flavor profile. We still served them with the normal sauces, etc
We also had steamed broccoli and a few links of chicken sausage (not pictured) since we did’t know how filling the oysters would end up being.
Note for the future: be careful cleaning the oysters. I got two cuts on my fingers from the sharp shells!
It was a fun meal. Certainly fresh and local!
Below is a picture of the boat:
I threw this together with what I had and what Meredith brought with her. I made about 3 servings of pasta. While it was going, I sautéed an onion and a red pepper. I then added two small cans of chicken. I added the pasta, some of the pasta water, a bit of salsa and finally some 4-cheese blend.
I also poached eggs using the technique where you strain the very wet part out of the eggs. I guess these were fresh enough that there was very little of the wet part. I did cheat a bit and I used some vinegar in the water. I overcooked them a bit but there was still some runniness to it.
For a thrown together meal, this wasn’t bad! (Next time, I’ll skip the chicken. You barely tasted it and there was enough protein from the eggs)
My goal was to make something different but I also wanted to have coconut and peanut butter since I was trying to resemble Chick-O-Sticks.
My first version was a bit overdone with peanut butter, toasted coconut, toffee and whiskey. I didn’t taste the coconut (though I really only tried it while it was cooking, not a final one). So I simplified it and stepped it up for the second.
I haven’t really tasted them yet. I will wait and update this post as needed. Continue reading
I do not know what happened but I forgot to take a picture. Anyway…
I started by peeling beets and tossing them with a bit of olive oil, salt, pepper, garlic powder and rosemary. I then roasted them in the oven at 400 for about 30-40 mins.
In the mean time, I cut up the beet greens and stalks. I cooked the stalks in a pan for about 8-10 minutes with about half of it being with water to steam them. I then added the chopped greens with salt and other seasonings. I decided I wanted a bit of protein so I mixed 2 eggs with 2 eggs worth of egg beaters. I added the beet greens to the pan and then the eggs. I cooked that for a bit and then put it under the broiler
The roasted beets were great. Perfectly cooked and very sweet. Lots of flavor from the rosemary and other seasonings. The fritatta was kind of bland. Not sure what I could have added. These beets have very long stalks so the fritatta was mostly stalk as well.
I made cauliflower fritters kinda based on last time except that I made a lot of changes. They were roughly as followed:
They were pretty good. A bit chewy and probably could have cooked a bit longer but they still had a lot of flavor. I like to have different ways to cook cauliflower so I am happy with this.
Homebrew 7. Wes helped me with this brew. Continue reading
I made spaghetti squash with grilled chicken and home made sauce. I did the spaghetti squash in the microwave. I cut the ends and sliced it lengthwise. I scrapped out the seeds, pammed it sprinkled it with salt and pepper then 13 minutes in the microwave. I was going to use pre-made sauce but I decided to make it myself.
To make the sauce, I sautéed half an onion, and then added garlic towards the end. I then added a 28 oz can of petite diced tomatoes. I drained a little bit of liquid off first. I then added a bit of siracha. I then added some seasonings and let it cook down.
Finally, I grilled chicken. My meat thermometer decided to crap out so I had to guess. When I first cut it, it was clearly not done. I cooked it more, sliced it, and then cooked the slices again.
Finally, I mixed it all in a big bowl with lots of parm cheese.
It was surprisingly good. I do not know if it was the sauce or the squash but it was really sweet. It could have used more chicken but its all I had. It made a lot with a large lunch portion left over
I made pasta with steamed broccoli and ham for lunch. All I did was cook pasta (4 oz), steam a lot of broccoli and a cubed ham steak. I mixed it all together with cheese, garlic powder, salt, pepper and Penzy’s Sandwich Sprinkle. It was pretty good and made a nice amount of food with only a bit of pasta. It made two nice sized lunch portions and a small portion I saved.
Manav wanted me to show him how to make falafel so we made this together. We followed the standard falafel recipe pretty much by the book. We made a double batch and cooked them both. The ones towards the bottom of the oven got more browned but both were fine.
We served them with a Za’atar dip (FF Greek Yogurt, Za’atar, salt, pepper garlic powder) and with store-bought hummus on whole wheat pita pockets.
We also made snickerdoodles following the recipe from last time. They mostly came out ok but were not consistently cooked. I moved the racks to the top of the oven but I don’t think I left enough space. I staggered them when I put them in and one ones on the bottom shelf that had overlap cooked less than the others. So, when I left them in a bit longer, we got some browned ones. Next time, I need to leave more space between trays.
Homebrew 006. See Photos (link later)
Note, still in progress Continue reading
This was roughly a repeat of breakfast cupcakes[1, 2] I made with my dad. I followed the normal cupcake procedures. I cooked up 3/4 of a gimme lean and then added onion (added it a bit late but I actually liked how it came out). I then added that to scrambled eggs (5…and they were real). I added a bit of salt and pepper and then added it to the par-cooked shells. Again, the filling was a bit chunky making it hard to really control the amount. But, I used a bit of cheese to help the top layer stick better. And I did the top layer with less filling.
They were really good and flavorful. Using real egg really made a difference. I think in the future, I will try to do something like half real eggs and half egg beaters to get some of the flavor without the fat.
I started a “brew” of hard cider. I used Whole Foods 365 Brand cider and Old Orchard Juice Concentrate. The general idea is from HowToMakeHardCider.com.
Here are my notes:
That was all there was to it. It probably took about 30 minutes! I do not know about this yeast but it is what the shop recommended. I haven’t decided about back sweetening and what else I want to do.
I decided for the sake of simplicity, I wouldn’t backsweeten and I’d just bottle as is. I put it in the fridge 3 days earlier to cold crash. I had taken off the airlock and put sanitized foil over the bung so it would fit.
Here are my bottle notes:
Bottling went well. I cleanly bottled 10 bottles with some left to drink. It tasted very good. Very clean and dry. It reminded me of a very lightly carbonated and very unsweetened version of that alcohol apple cider. It also had a kind-of champagne smell to it. I do not think it needed any sweetener! I’m very excited to try it and I think I will buy more jugs of juice and do it again.
This is batch C01.
2013-12-07 note: 3 weeks will be 2013-12-14
We had one half dough-ball (8 oz) left so I used it to make a smaller breakfast pizza. I took it right from the fridge and tried to shape it. I had trouble but I got it just enough to make a pizza. I put a layer of Pace (I think mild or medium) on the bottom and then TJ’s four cheese blend and a few jalapeños. When it was almost finished cooking, I added scrambled eggs and a bit more cheese. The scrambled eggs were easier to spread than cracking an egg on it, but most certainly less fancy. Still, I think for our uses, I preferred that.
Anyway, the pizza came out fine. Nothing really special but still pretty good and certainly an easy meal. Because I didn’t roll out the dough, there was also very little cleanup
I made the carrot pudding but I made a few changes (despite it being in my “recipe book” — oh well). I made the following changes:
Note for future, reduce liquid if I am going to go with shorter cook time.
I do not know if it was the shorter (12 min) pressure cook time, the whiskey, or the water-based release (or something else), but it came out very, very wet. Actually, I bet it was the release method. Steam release removes a lot of that liquid. Anyway, any benefit from the shorter pressure cook was quickly removed by the extra liquid. I had to let it simmer for a very, very long time to get to the right texture.
This time, the flavor had a bit of a fake taste. I know it is from the Splenda but I feel like it was more fake today. Also, I didn’t taste the whiskey.
Things to consider for next time:
Meredith and I made breakfast for us and Emily. I made the butternut squash hash. It was pretty simple. I just cooked the squash on low to medium low (with and without a lid) until they were mostly cooked then I upped the heat to brown. We added a bunch of sliced kale about 1/2 way into cooking. I used salt and pepper but nothing else too fancy since I was preoccupied while cooking. I finally poached a few eggs into the squash and finished it on the broiler.
Meredith assembled the breakfast pizza. We started with a whole doughball but it was one of the wet from the other day. Between the texture and it being right from the fridge, it was hard to form. As you can see, it is the size of a normal pizza (made with 8 oz) but this is with 16 so it was much thicker.
The pizza was a huevos rancheros (ish) pizza. The “sauce” was mild salsa. We first cooked it jalapenos and cheese and then about half way, added the eggs (just two), kale and then the avocado when it came out.
Both the pizza and the hash were very good. The hash could probably have used more flavor and more crisp (which is harder to do with squash). The pizza had a great flavor and texture but was too thick (as expected). I would have liked a bit more salsa but it was well within the realm of personal preference.
Overall, there was a lot of food and it was very, very good