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recipe Friday
Doing my bit to make recipe Friday a thing, because ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
st_aurafina said so. A lot of my cooking doesn't involve recipes, unless it's a dish I'm unfamiliar with, but I'll try.
Something I've cooked recently:
Calling it cooking may be an exaggeration, but I tried this recipe for coconut-ginger "tea" and liked it a lot. I didn't have honey so I just used regular sugar and a bit of turmeric (it colors the tea, which is a ghostly white otherwise). Nicely coconutty and gingery. Next time I think I may add a crushed green cardamom pod to the infusion.
Something I've got concrete plans to cook soon:
Today, once my bread (a yeasted cornbread) is out of the oven (or more specifically out of the pot I bake it in, which I'll need for the soup), I'm going to cook a chicken soup vaguely based on this one for white chicken chili with quinoa. By "vaguely based" I mean "I'll add quinoa to the Mexican-style chicken soup I was planning to make anyway, but I'll use chickpeas instead of white beans, chipotles in adobo instead of jalapenos, and no salsa verde since I don't have any, and also omit the tortilla chips since I don't have those either." Instead I'll put lime peel and orange peel into the soup for a nice citrus kick and eat the soup with some cornbread. I may top it with the avocado that I bought on one of those bizarre "it was so cheap" impulses (I like avocado, but avocado does not like me--I think I have oral allergies to a couple of foods and avocado makes my throat feel all ooky and weird).
Also, at some point this week,skud's kimchi pancakes. I've cooked them before, substituting preserved vegetable for the kimchee, and they were yummy, but now I have actual kimchee and I'm looking forward to trying them again.
Something I'm idly thinking of cooking in the future:
I want to get back into cooking Indian food regularly. It's a bit tricky because a lot of Indian food is complicated to cook, and I just don't seem to have a lot of energy these days. Most Indian dishes aren't difficult in a technical sense, but they require a lot of steps and a lot of time, not to mention dirtying a lot of dishes. Well, I guess that's what weekends are for. Maybe I'll cook a pork vindaloo, which is simple and has the meaty heartiness I've been craving in this cold weather.
st_aurafina said so. A lot of my cooking doesn't involve recipes, unless it's a dish I'm unfamiliar with, but I'll try.Something I've cooked recently:
Calling it cooking may be an exaggeration, but I tried this recipe for coconut-ginger "tea" and liked it a lot. I didn't have honey so I just used regular sugar and a bit of turmeric (it colors the tea, which is a ghostly white otherwise). Nicely coconutty and gingery. Next time I think I may add a crushed green cardamom pod to the infusion.
Something I've got concrete plans to cook soon:
Today, once my bread (a yeasted cornbread) is out of the oven (or more specifically out of the pot I bake it in, which I'll need for the soup), I'm going to cook a chicken soup vaguely based on this one for white chicken chili with quinoa. By "vaguely based" I mean "I'll add quinoa to the Mexican-style chicken soup I was planning to make anyway, but I'll use chickpeas instead of white beans, chipotles in adobo instead of jalapenos, and no salsa verde since I don't have any, and also omit the tortilla chips since I don't have those either." Instead I'll put lime peel and orange peel into the soup for a nice citrus kick and eat the soup with some cornbread. I may top it with the avocado that I bought on one of those bizarre "it was so cheap" impulses (I like avocado, but avocado does not like me--I think I have oral allergies to a couple of foods and avocado makes my throat feel all ooky and weird).
Also, at some point this week,
skud's kimchi pancakes. I've cooked them before, substituting preserved vegetable for the kimchee, and they were yummy, but now I have actual kimchee and I'm looking forward to trying them again. Something I'm idly thinking of cooking in the future:
I want to get back into cooking Indian food regularly. It's a bit tricky because a lot of Indian food is complicated to cook, and I just don't seem to have a lot of energy these days. Most Indian dishes aren't difficult in a technical sense, but they require a lot of steps and a lot of time, not to mention dirtying a lot of dishes. Well, I guess that's what weekends are for. Maybe I'll cook a pork vindaloo, which is simple and has the meaty heartiness I've been craving in this cold weather.
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