recipe weekend (and art!)
Jan. 7th, 2018 03:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kindkitI've only been doing very simple cooking, and no baking at all because I got a little carried away buying sweet treats before Christmas and I still have lots.
On Friday I bought two bunches of beautiful organic beets which were on sale. Yesterday I made another of my beans + sausage + greens stews, this time using dried small fava beans, hot "Italian sausage" (this is a heavily Americanized product that no Italian would likely recognize), and beet greens. The fava beans were not peeled, and by the time I decided I had better peel them it was too late because the beans inside were too soft to hold together. So I cooked them a bit longer and ate them skins and all. They were a bit chewy but fine, and the stew was tasty and provided lots of leftovers to freeze.
Today I'm roasting the actual beets, which I'm going to dress with walnut oil and lemon juice. I'll eat some today with blue cheese and toasted walnuts, and keep the rest for later.
A little earlier today I finally got around to using a half pound of raw almonds that I bought back in October because they were on sale cheap. I used this recipe for Tamari Roasted Almonds. For the soy I used about two parts Pearl River Bridge Mushroom Flavored Dark Soy Sauce to one part Pearl River Bridge Golden Label Light Soy Sauce. I also used a little less butter than the recipe calls for, and sprinkled the almonds with smoked paprika (and no extra salt) at the end. They are so, so good. They are little umami love bombs, with a really deep roasted-almond flavor as well. Now I have a plan for the next time almonds go on sale.
Apart from that I don't have any specific cooking plans. I'm needing to watch my budget quite a bit, and so my cooking needs to be based around what's cheap/on sale plus what I already have in the pantry, so it's hard to make plans. In the near future I'll need to use up the two red bell peppers, two yellow squash, radishes, carrots, and large cucumber currently occupying my fridge. There may be stuffed peppers if I get ambitious, otherwise pasta with vegetables, or vegetable soup, or something. And what I think of as Lazy Salad, i.e. cut-up veggies with dip. /no exciting cooking to see here
What is exciting is the amazing Christmas gift I got fromhalotolerant!
Isn't it gorgeous? (NB: The picture is square, but I had to prop it up to photograph it since I don't have a frame yet, and the paper curved.) Thank you so much, Halo! You're right, there's absolutely a steampunk story in there. *hugs*
On Friday I bought two bunches of beautiful organic beets which were on sale. Yesterday I made another of my beans + sausage + greens stews, this time using dried small fava beans, hot "Italian sausage" (this is a heavily Americanized product that no Italian would likely recognize), and beet greens. The fava beans were not peeled, and by the time I decided I had better peel them it was too late because the beans inside were too soft to hold together. So I cooked them a bit longer and ate them skins and all. They were a bit chewy but fine, and the stew was tasty and provided lots of leftovers to freeze.
Today I'm roasting the actual beets, which I'm going to dress with walnut oil and lemon juice. I'll eat some today with blue cheese and toasted walnuts, and keep the rest for later.
A little earlier today I finally got around to using a half pound of raw almonds that I bought back in October because they were on sale cheap. I used this recipe for Tamari Roasted Almonds. For the soy I used about two parts Pearl River Bridge Mushroom Flavored Dark Soy Sauce to one part Pearl River Bridge Golden Label Light Soy Sauce. I also used a little less butter than the recipe calls for, and sprinkled the almonds with smoked paprika (and no extra salt) at the end. They are so, so good. They are little umami love bombs, with a really deep roasted-almond flavor as well. Now I have a plan for the next time almonds go on sale.
Apart from that I don't have any specific cooking plans. I'm needing to watch my budget quite a bit, and so my cooking needs to be based around what's cheap/on sale plus what I already have in the pantry, so it's hard to make plans. In the near future I'll need to use up the two red bell peppers, two yellow squash, radishes, carrots, and large cucumber currently occupying my fridge. There may be stuffed peppers if I get ambitious, otherwise pasta with vegetables, or vegetable soup, or something. And what I think of as Lazy Salad, i.e. cut-up veggies with dip. /no exciting cooking to see here
What is exciting is the amazing Christmas gift I got from
halotolerant! Isn't it gorgeous? (NB: The picture is square, but I had to prop it up to photograph it since I don't have a frame yet, and the paper curved.) Thank you so much, Halo! You're right, there's absolutely a steampunk story in there. *hugs*
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Date: 2018-01-07 11:58 pm (UTC)I just finished some leftovers of collards sauteed with lots of onion, chunks of roasted sweet potato, garlic, ginger paste, and a can of black-eyed peas. Meat-eaters might add a little ham or leftover cooked meat to advantage.
The list of "things that last five minutes around here" has been augmented by, each time the oven is on anyway, roasting a bag of those "baby" carrots with a little oil and something like dill or a spice blend. Good for eating out of hand or, again, putting some pizazz into a packed lunch with no additional work after the initial toss into the oven.
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Date: 2018-01-10 12:31 am (UTC)no subject
Date: 2018-01-10 01:04 am (UTC)no subject
Date: 2018-01-08 12:09 am (UTC)That is wonderful! Is it Felix d'Eon?
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Date: 2018-01-10 12:32 am (UTC)no subject
Date: 2018-01-10 01:19 am (UTC)Nice!
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Date: 2018-01-08 05:29 am (UTC)no subject
Date: 2018-01-10 12:33 am (UTC)no subject
Date: 2018-01-08 06:21 pm (UTC)*Still not sure if I think about the same kind of beets.
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Date: 2018-01-10 12:35 am (UTC)no subject
Date: 2018-01-10 10:47 am (UTC)