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KitchenKatalog: Blog 218
Tuesday, January 19, 2016, 12:00 AM
We made chili again using Kenji's Recipe (local). We followed the same basic changes as last time (2015-11-02) except we used about 0.85lbs of lean bison (all they had left). I think other than that, we tried to add as little water as possible to the paste. And we skipped the alcohol and sugar at the end.
Therefore, as we noted before, the biggest difference is to do the beef around the time you do the onion and to skip simmering the beans.
It came out really good as we had hoped. Lots of rich flavors and no grittiness. The only thing is, it makes about 4 (large) servings. In order to not be having half a can of beans at each serving, I think we will try to cut that down and then maybe add bulk in some other ways.
Monday, January 18, 2016, 12:00 AM
Meredith and I made a stir fry largely based on this recipe from A Beautiful Plate (local copy). We had to do it in a regular (though large) pan because we had to use the cast iron for something else.
We followed the recipe pretty closely except that we used canola oil for stir-frying (and a tiny bit of sesame oil for the flavor). We also used some Sriracha and Gochujang instead of the chili garlic paste.
The only other change we made was to pull the first batch of vegetables out before adding the shrimp. And we forgot to add the lime juice until after it was already poured out.
Everything came out really good. I was afraid the pan wasn't hot enough but it came out great. The shrimp also came out perfectly cooked. The flavors were really good. I really liked the ginger being part of the vegetable mix as opposed to just in the sauce.
We also did it over Cauliflower rice.
15-Minute Shrimp, Snow Pea, And Ginger Stir Fry (from A Beautiful Plate)
Local Copy (U: guest. P: name of my dog, all lower case)
Sunday, January 17, 2016, 12:00 AM
We wanted a quick and healthy meal so we made Huevos Rancheros. I did it the normal way except one of the pans was non-stick since we are clearing out our older pans.
I also didn't use butter and instead relied on just pam. Plus, I gave the tortillas extra time to really get a crisp. Finally, and most importantly which helped this version, I was extra careful to keep the toppings on the tortillas. That made it come off cleanly.
Anyway, the toppings were a tiny bit of El Pinto Green Chili sauce (or was it salsa, either way, not our fav) and then Pace. Plus, I also cut up some roasted red pepper. Oh and a lite bit of cheddar.
Good meal option as always!
Thursday, January 14, 2016, 12:00 AM
Meredith and I made Bahn Mi stuffed peppers.
We started by marinating pressed extra-firm tofu. We marinated with
(This came from some site but it is heavily modified as above)
We baked it at 350 for 40 minuted (tossed half way) and then let it sit and keep cooking in the cooling oven. At the same time (with the oven off) I put in the two halved peppers to cook a little.
This cooked the peppers just enough to not be raw and it slightly overcooked the tofu (though I kind of liked the extra chewy tofu).
We then filled the peppers with the tofu, sliced cucumber, sliced jalapeno, mint, and pickled carrots. The pickled carrots were from Vietnamese Home Cooking (book, local copy). We just followed the recipe as it was. It may be a ton of points in the recipe but you don't drink all (or barely any) of the liquid.
Oh, on mine, I also made a Sriracha mayo with light mayo.
Pickled Carrots (From Vietnamese Home Cooking by Charles Phan)
Local Copy (U: guest, P: name of my dog, in lower case)
Wednesday, January 13, 2016, 12:00 AM
I was out late for something so Meredith made the cauliflower. She used the same seasonings I used on 2016-01-06 though I do not think she followed my method (I think she used less oil and a lower temp). Still, they came out fine. We topped it with a fried egg and Sriracha. Super simple!
Tuesday, January 12, 2016, 08:00 PM
I made broccoli seitan. Everything was pretty run-of-the-mill except that I made my own seitan.
I did not use my regular recipe which I am rethinking anyway.
I followed the guidance from this recipe (local) which is also on YouTube. I actually didn't use her recipe, but I used her numbers, at least to start, but the big thing was that I used her method to cook it. I rolled it up in aluminum foil and steamed it but for 90 minutes to account for altitude. I still want to keep playing with it, but I liked this cooking method. I didn't have to deal with simmering, I could control the size and shape, and I was able to basically set-and-forget it (though I had to add water).
The flavors were pretty good. I thought it needed more salt and/or flavor. I will add some wine next time and more savory things like more soy sauce or some miso paste. And it was also less spongy (for better or worse)
The key differences I was trying besides the cooking method was to combine and knead by hand to avoid making it too springy. I also wanted to make it with more water. As such, I started with just 200g of vital wheat gluten but I added 20 more as I was kneading. I also added the gluten to the liquid as opposed to the other way around.
Combine all but the gluten1 in the blender. Pour liquid into a bowl and slowly add the gluten and incorporate.
Knead for 1-2 minutes. Spray aluminum foil in pam. For the dough into log and wrap with the foil. Let rest in the fridge for 20-30 minutes. Steam for 60-90 minutes.
I cannot remember if I added the nutritional yeast to the blender or the gluten. I think I did the blender but next time, I'd just do the gluten ↩
Monday, January 11, 2016, 08:00 PM
Meredith and I made "tortilla" (without any tortilla) soup since we wanted to keep using the rotisserie chicken. We decided to follow Aaron Sanchez' (Local).
With the additional spices, I think it came out pretty good. It still needed more salt though. While we did like it, I still think it kind of lacked flavor. I wouldn't say this is "our recipe" but may be a good jumping off point in the future.
We also made a (1.5-2x) batch of Spicy Spiralized Shoe String Jicama Fries. We probably went heavy on the seasonings. Also, since they were so wet and we had the space, we used two trays to allow them to crisp more. They were really good.
Tortilla Soup (from Aaron Sanchez via The Examiner)
Local Copy (U: guest, P: name of my dog, all lower case)
Monday, January 11, 2016, 11:00 AM
Meredith made chicken lap for lunches. She used Costco rotisserie chicken (sold separately as just breast meat) and this recipe as a basis. In addition to the recipe, she added:
It worked out well. Petty low points and a nice size lunch. Only down side was that it gave us both onion (shallot?) breath for the rest of the day.