May. 29th, 2010 @ 09:32 pm
Seriously, no posts since 2006? did you people all just unanimously stop eating?
Anyway, screw you guys from 4 years ago, today I had a press of yerba maté for breakfast, about 7 servings of Winn Dixie spicy "trail mix" snack mix for lunch, and a botched attempt at a bloody mary for a cocktail.
Dinner was 3 cups (frozen measure) of steamed broccoli florets, spinach, and mustard greens, tossed with about a teaspoon of pesto per cup of greens. Zomg, way more tasty and satisfying than expected. I never had mustard greens before and I couldn't really pick out much of a distinctive scent or taste. This was radically uncharacteristic of me; normally my idea of a vegetable serving is the sauce over pasta, or pickles and banana peppers on my deli sandwich.
I saved the water from steaming, adding 1 part tomato juice (or, vegetable juice, really, the store brand equivalent of V-8) to 2 parts water to make brown rice. Not thinking, I threw in a few teaspoons of tomato/chicken instant boullion too, just because that's how I've been flavoring rice lately... so any flavor from the steamed-greens water is pretty thoroughly drowned out now. I'll throw in a can of black beans and some pan-broiled scallops for brunch tomorrow, and I still have enough vegetable broth to make another batch of rice. Maybe less tomato juice and definitely no boullion next time.
I just realized that I haven't posted in my own community for half of forever. Oh, sure. I could be studying for finals, or I could be bragging about me lunch. So! Here I go a'bragging:My Lunch
by Erica, age 27
- Item: 1 sandwich on fancy crusty bread
- an awesome collection of shaved animal flesh
- creamy goat cheese
- some other
Käse cheese whose name I can't remember
- that olive paste whose name I'm also blanking on because all I can remember right now are German conjugations and polar to rectangular equation confersions
- balsamic vinegar
- Item: Chips
Kettle Brand Spicy Thai chips.
And now... ( A photo behind this handy-dandy lj-cut:Collapse )
I put more chips on the plate than I actually felt like eating just
to make the picture look semi-nice. Then I stuck it next to the computer that's supposed to be only focused on my German workbook's audio program right now to completely counter any sort of presentation bonus I might have had. Yay!
Actually, I could only manage half the sandwich, too. I suck. But that bread is really filling. As are the cheese and animals.
Cheese and Animals is my new band name.
Current Mood: stuffed stupid is a mood
Current Music: Arzt, Apotheke, Krankenhaus Audio C; Kontakte
Whenever I make this, I get lots of compliments. Very yummy.
1 pie shell
1 box frozen chopped spinach (squeezed dry)
1 cup cream
like 1/4 cup or however much you want, crumbled feta
tsp. lemon juice
salt and pepper to taste
(I think that's all of it - I usually just leave out the lemon, nutmeg and S&P)
Bake pie crust a bit until it starts to color (at 350)
Mix spinach, lemon juice, salt and pepper together.
Put spinach in crust, crumble feta over it, mix cream and eggs together and pour over spinach.
Bake at 350 for about 30 minutes or until custard sets up.
Baked chicken thigh with sweet chili sauce, worcestershire sauce, and jalapeño chiles; sauteed okra and sun-dried tomatoes; a baked sweet potato. Yum.
Sep. 27th, 2005 @ 10:52 pm
Goulash. Lots of goulash. Too much goulash.
|» Yum . . .|
I've been craving soup a lot, even during the summer. This morning I dumped into a pot a large can of tomato juice plus half the can of water, a bottle of clam juice, a can of diced tomatoes, chopped carrots, potatoes and onions, a little salt and pepper and dried thyme. Simmered that for about a half hour and zapped it a few times with the immersion blender to thicken. Threw in two small cans of chopped clams and now I'm enjoying my very first effort at homemade Manhattan clam chowder. Soup is easy.|
|» Again, no picture, but...|
I really need to get a digital camera some time.|
Had linguini alla carbonara for dinner tonight. Threw some peas in with the pasta while it was cooking. Also, used Dubliner instead of Parmesan or Romano cheese. Worked very nicely. I should do this more often.
|» Mmm, tasty cooking experiments...|
Sorry, no picture again.|
Lunch today was distinctly new-American:
* Catfish, broiled with butter, shallots, and black pepper, topped with a blended sauce of creme fraiche, tomatillos, serrano chiles, and chives.
* Sauteed cucumbers with Canadian bacon, chives, and fresh ground pepper.
* Corn-on-the-cob... simple, familiar comfort food!
|» (No Subject)|
Tonight: the salmon! I adore salmon, so I don't want a heck of a lot of extra flavor. I'm trying ( this recipe:Collapse )|
With a few ... alterations.
First, I have a LOT more salmon than that. I bought a big ol' salmon ass (well, what would *you* call it?) and there's nearly a kilogram of salmon in that (that, according to my handy-dandy convert-o-calc, is just over 2 pounds, for you Americans).
So... using my handy-dandy convert-o-calc, I figured out that I needed to triple the recipe.
I think. My math skills are pathetic at the best of times.
That seemed like a heck of a lot of everything though, so I fiddled as I went. The final measurements were ( something like:Collapse )
This takes a lot longer to cook, so in about an hour and a half, I'll let you know whether I'm awesome, or I stink.
(Oh, and the side dish today is steamed nugget potatoes and carrots - NON-yucky carrots)
OH! Nearly forgot, in my search for the perfect salmon recipe, I found this - I think I'll pass on trying it, though. :)
|» (No Subject)|
So I'm trying to get into healthier eating (yeah I know, not a dieting community, just stick with me whilst I establish some background here) and I decided to go for fish.|
Only I have no idea what fish tastes like, outside of tuna (yuck), cod (yum, when battered and fried to death), and salmon (canned, fried, or barbequed - mmmmmmmmmm....). Well, and if we count shellfish, I adore crablegs and it doesn't get any better than butter-drenched lobster (not that I've gotten *that* more than once or twice in my life total :().
So I picked out one of each (small selection at this store - apparently I should try a bigger store next time). A nice big chunk of wild spring salmon, which'll probably be tomorrow night, to make up for tonight if all the other fish sucks.
Then one fillet each of sole, gray cod (gray?), and snapper. They're currently baking in the oven, wrapped in tinfoil and brushed with olive oil (to keep them going dry, apparently - otherwise I want them plain to compare basic flavors first). Next to them are two new alternatives to a baked potato - one sweet potato and one yam. I've had candied yams (oh, sweet candied yams... *homer-drool*) in the past, but that... doesn't really count. So I figured I'd find out the difference in those as well.
No pictures, because I have no idea where my digital is and I'm too lazy to go looking. But I felt like sharing my experimenting somewhere, and you're it.
Edit: the great thing about fish is the quick results, which I'll write down as I go so I don't forget. Gray cod, too ... eh. The texture's all wrong. Slimy-soggy kind of. Not enough 'chew'. Sole, on the other hand, is great - the perfect texture. Now it just needs some actual flavor. :) Snapper not quite done yet... now done. Snapper result: blech! I don't know what the flavor is, but blech! That's out. So sole or salmon it is, for now! Now I just have to figure out what to flavor this sole with, now that it's done... *digs in fridge* Well, not much around for now, but simply adding cheddar cheese and some garlic powder did surprisingly good things to it. I also bought some "Petite Whole Baby Carrots with Butter Sauce" by Green Giant. All I can say is - save your money. Bleeeech. It's easy to get carrots that are too crunchy, and equally easy to get carrots that are too soggy - but never have I gotten both at once. Ugh, ugh, ugh. Throwing them in a microwave for a minute or two afterward didn't help, either. Still crunchy and soggy. I ended up quickly microwaving some frozen corn. But ooh, this fish. Yum.
Sweet potato vs. Yam? The only difference I can tell is the color - they taste exactly the same to me. So, since sweet potatoes apparently have high amounts of vitamins A and C, whereas yams only boast a high sugar content, I guess there's no contest there.
And now that I've narrowed it down, I can actually start finding recipes that suit my incredibly overly-picky standards. Yay!