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Home > 202
KitchenKatalog: Blog 202
Wednesday, October 12, 2016, 08:13 PM
(2018-09-05: My Recipe Book Version)
I made Christmas (New Mexican for green and red chiles) enchilada casserole. I didn't really follow a recipe or anything since none of them sounded like what I wanted. Furthermore, my original plan was just green chile but the green chile sauce we had went bad so I had to improvise (and we did have some red).
So, I made the chicken part with frozen green chile and I used the remaining red sauce. I made the filling with an onion, a red pepper, a jalapeño, and some diced onions. In the mean time, I poached chicken breasts with some salt, pepper, and garlic powder. I then shredded them in the mixer. I combined it all, added some salt and pepper (plus what I used as I went along).
I decided to go lasagna style. I put some corn tortillas on the bottom and then layered the chicken mixture, red sauce, and (low-fat) cheese. I baked it at 350 for 15 minutes. I would have like to go longer but the low-fat cheese can dry out easily.
It was much less cheesy than, say, a restaurant style (good) but also less saucy (bad). And it did have a kick; probably from the frozen chiles. But I did still like it a lot! It also made pretty big portions! (I could have cut them down...).
I still want to do fully-green chile enchiladas sometime, but these were good too!
Monday, October 10, 2016, 08:26 PM
Meredith and I made something like chicken marsala but with sherry and we didn't really follow a recipe.
The veggies were based on 2016-06-14. Basically just sautéed onions with some salt and butter, then add mushrooms and let it cook down. Finally add a some garlic powder, a pinch of dried thyme and sherry. Spinach added at the end.
For the chicken, I pounded down some chicken. Not too flat but thinner. I let it sit with salt, pepper, and garlic powder. I then sautéed it in the cast iron for about 5-8 minutes on each side. Towards the end, both to add flavor and cook it more, I deglazed with sherry and put a lid on it.
It came out really great! Lots of flavor and easy to make. This recipe is a really great weekday meal.
Sunday, October 09, 2016, 06:38 PM
I made a double batch of Kenji's Chili using roughly the same changes as the first time. That is, essentially make his chili paste but but do the rest on my own.
Meredith was working on other things so I struggled a bit with the dried peppers. I ended up doing about 5-6 (for the double batch) of:
That was the major change on the paste. Otherwise, I kept the paste pretty much to his standards.
I did end up making other changes. I do not recall them all, but some are:
I was a bit worried as it wasn't super flavorful at the start of the simmer. I added some soy sauce, salt, and pepper. That seemed to help a little, but after it simmered down for about 2-3 hours, I tasted it again and was very happy with it.
We got two dinners (with one being a larger portion) and 5 lunches, 3 of which are getting frozen for the future.
Saturday, October 08, 2016, 07:33 PM
We made Hasselback tater "tots" (they aren't really. I prefer mini-hasselback potatoes) with our regular Patatas Bravas sauce. There really isn't too much special about our meal. It was really good but we didn't have to do much to recipe!
I did like the change with the potatoes. It was fun and they were good.
Oh, and we topped it with a fried egg (which oddly drooped in the above picture).
Friday, October 07, 2016, 08:00 PM
We had a Meredith-style meal for dinner. This was one of the easier ones since we usually at least make something for it. In this one, we bought all of the stuff.
We had
Pretty simple but very good!
Wednesday, October 05, 2016, 08:33 PM
I made turkey fajitas, of sorts. I bought turkey cutlets which I cut up (raw) and tossed it with a bit of oil, salt, pepper, cumin, adobo powder, and a bit of ground up ghost peppers. After it was tossed, I cooked them on their own in the pan and then set them aside.
I then sautéed up an onion and two red peppers. It was a bit boring since I didn't use anything else such as other peppers. I just let those go and used the same seasonings as above and let it go until the kabocha squash was finished. I packed half for lunch tomorrow. I also had it with a bit of goat cheese leftover from the other day.
I did the kabocha the usual way: 30 min at 400°F, flipped half way. It was a big squash so I only ate half and packed the rest for lunch.
Monday, October 03, 2016, 08:44 PM
I made the standard broccoli beef but with seitan cubes from the grocery store. I also forgot the ginger and garlic, which was noticed, but it was still pretty good. It also made a ton of food but was relatively healthy meal.
I also liked these seitan cubes. I would use them again
Sunday, October 02, 2016, 08:29 PM
This was a really cool meal! I made corned beef hash but I made a few major changes:
Those were really the main changes but I also went heavy on the ketchup and Sriracha (using about 1.5x and using half and half). I followed the recipe's instructions including pressing it down to get the nice crispy pieces (which really worked). I used 2 x 1/4 in. cuts of deli corned beef.
This came out really good. A bit spicy from all of the pepper and the yuca was kind of hidden by the rest of the stuff. But I really liked it!
I should make corned beef hash more often since this was pretty good! And really not too much work
