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Tag: seafood

note to self

Next moot, try this soup

Author Livia NPosted on December 5, 2005Categories soupTags seafood, sweet potatoLeave a comment on note to self

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I'm going to come back and edit in credit to the r

I'm going to come back and edit in credit to the random food blog I found that suggested making Aloo Gobi on a sheet pan because that was a great idea!

There's the rest of the one cauliflower I grew!
And small yellow potatoes from Aldi's
And all of the ripe Juliet tomatoes left from my garden
And an onion

They get tossed with vegetable oil, grated ginger, grated garlic, powdered coriander, garam masala, chili powder, cumin seeds, turmeric, and some salt

Picture 2 is everything on the roasting pan (lined with a silicone sheet to make cleanup easier)

Picture 3 is after it has been roasting at 400F for almost an hour (30 minutes and then I stirred everything and tasted. The potatoes were still pretty firm, so I put it back for another 25 minutes)

Picture 1 has me serving the aloo gobi on a plate with saffron rice and for some reason I felt like it was missing a secondary vegetable dish, so I heated up a microwave packet of Indian tomatoes and eggplant (and after I put like half a cup on the plate, I put the extra in the refrigerator). And then I have a side plate with a couple parathas cooked from the freezer and a bowl with some yogurt.

I think I liked the roasted version better than the times I tried to make aloo gobi using the recipes on the DVD extras from Bend it Like Beckham

ETA: this recipe is from The Delicious Crescent https://www.thedeliciouscrescent.com/easy-aloo-gobi/

Taco salad! Just as much work as a fully cooked me

Taco salad! Just as much work as a fully cooked meal.

Picture 2) So first I washed and spun the lettuce and pulled some ingredients together

Picture 3) the salad dressing was about a Tablespoon of mayonnaise, half a cup of plain yogurt, and then I went in with the salsa but it wasn't giving me either the texture or intensity of flavor that I wanted - so I switched to three packets of Taco Bell's fire sauce. I don't often eat from Taco Bell, but I have to every now and then because I haven't found a better set of for sauces than their sauce packets for giving my lunches a variety of easy flavor boats that are each a bit different. Anyway - I also added some Penzey's southwest seasoning, and that was it.

Also in picture three you are that I've got some (1/4 lb) ground beef going in a skillet with sliced onions and orange bell pepper. The ground beef was marinated in Southwest seasoning, corn starch, a little baking soda, soy sauce, shaoxing wine, and some water.

Picture 4) I added some dressing to the lettuce and then added a sliced jalapeño and two sliced tomatoes #frommygarden . Also some sliced cucumber and cheddar cheese. Then I added most of the rest of the dressing and stirred everything together.

Picture 1) when I added the hot toppings (beef, onions, and peppers), the cheese got a little soft and the flavors came together. A drizzle more of the dressing, and it's time to eat.

My mother had a dish she would make when we were v

My mother had a dish she would make when we were very hungry and very low on energy or interest in cooking - it was like a casserole you make in the microwave

Take 1 can of condensed cream of chicken soup, 1 drained can of tuna, and a random amount of leftover rice. Mix them together, microwave for 2 minutes, mix again, microwave for two minutes again, mix again, and then top with sliced american cheese and dust with paprika (cause that makes it fancy!), and then finish with another 2 minutes in the microwave.

Well, I didn't make that tonight because at the moment I don't have soup in my pantry or canned tuna, but I do have a pint of cooked rice, half a jar of leftover alfredo sauce, and canned sardines!

So I started off with a random bit of onion on my fridge waiting for a purpose, and I diced and sauteed that until soft (mostly just to give myself something to do so I would Wait until the pan was properly hot before adding the rice). Then I added the rice! I cooked the rice until it was properly hot, but I wasn't patient enough to wait for toasty bits.

I added some minced garlic and then all the alfredo sauce I had. Drained and added the sardines, mixing them to get them broken up and evenly distributed. I added half a teaspoon of ground chilies for fun.

Then when everything was ready, I put it on a plate, topped it with a slice of american cheese, dusted with paprika, and put it in the microwave for 40 seconds so that I could preserve the traditional presentation!

Throwing together a few dinners I've eaten lately

Throwing together a few dinners I've eaten lately

Picture 1) a pretty amazing hamburger

Picture 2) stir fry of beef, mushrooms, and mini red bell peppers

Picture 3) dried (reconstituted) wood ear mushrooms and scallions sliced and put together with some broad rice noodles. I pulled out a chili oil packet from a previous meal like this and made a small amount of salty/sour sauce to balance it out

Picture 4) ramen made with water I'd boiled hot dogs in (and I also dipped to hot dogs in the broth a bit) with scallions and radish in the soup, plus an egg added and a slice of cheese on top

Picture 5) hot dogs. So I hate buying hot dog buns. I don't eat hot dogs often enough to get through a package, and honestly it's a lot of tasteless bread. So I'm making hot dogs with a lightly toasted (just because I keep them in the freezer, fresh if you've got it) whole wheat bread. And then I put the dijon mustard on the bread, a line a fresh parsley - and then I let the freshly boiled and steaming hot dog warm up and soften the parsley and wrap the bread around. It's much more suited to how my pantry works.

So there i was with a freshly picked cauliflower a

So there i was with a freshly picked cauliflower and some thawed ground beef looking for inspiration, and I found myself drawn more to the tex-mex casseroles, but diet culture has completely messed up recipe searching because it was very difficult to give recipes that included cauliflower and rice, but not 'rice' made out of cauliflower (which is great sometimes, but not what I was looking for.

So I ended up winging it and adding extra carbs out of spite (and deliciousness) and then ended up not having room to add the cauliflower.

Picture 2) I started with a personal size ceramic pot and opened up a can of diced tomatoes and mixed some with #penzeys Southwest seasoning. I put some on the bottom of the dish, added a small flour tortilla, and added more tomato to thoroughly wet the tortilla

Picture 3) then I added a layer of refried beans (from a can) and some cheese. And I mixed together some leftover rice, hot sauce, and more of the tomatoes

Picture 4) over a layer of the rice mixture, I added another tomato-ed tortilla

Picture 5) I cooked together a quarter pound of ground beef, fixed onion, a diced poblano pepper, some diced bell pepper, and some mixed garlic.

Picture 6) I added a generous amount of Southwest seasoning and a little (1/4 cup?) alfredo sauce from a jar.

Picture 7) on top of the layer of the beef mixture, I added a little more refried beans.

Picture 8) and then I added a top layer of a tomato-ed tortilla and covered it with cheese. And baked it in a 350F oven for 20 minutes. I did not bother with broiler time to brown the cheese, but one could.

Pictures 1&9) when it came out I topped it with a little parsley. It was warm through but would have be enough even better if I'd left it to heat longer. But it was delicious enough that, again, I didn't bother. And you can see the pretty layers as I cut into it.

Overall - very pleasing

I've been delighted to get a dumpling steaming sit

I've been delighted to get a dumpling steaming situation figured out, so now I can have dumplings fresh from my freezer any time I feel my house is too dry or cold. Or just wherever.

I used to have line 6" streaming baskets and would put them in a 5qt soup pot up on canning rings. But I was always terrified I'd run out of water, and would keep the water high enough that I couldn't use the bottom basket. And still ruined a pot once!

Photo 3) But now I've learned about the adapter ring that lets you bridge the diameter of a pot and your baskets. So now I have a 3-4qt pot that I fill like 2/3 full of water and never have to worry about it running dry or boiling over out teaching my dumplings!

Photos 1&2) I like lining the baskets with cabbage leaves, instead of paper, because you can then eat the leaves at the end! And here's the two baskets with soup dumplings and fluffy bao with greens and mushroom filling

Photo 4) I make my own doing sauce with sliced ginger, soy sauce, black vinegar, and then maybe a tiny splash of sesame oil, some sugar or mirin, some chili crisp (not in this one because I was thinking I'd have them separately and then I just forgot to grab it), and some scallion greens (didn't put in this one).

Photo 5) this is a glamour shot of the vegetable bun because I am planning to write a (positive) review on @sayweee_official (where I bought them).

Photo 6) and then I thought I'd give steamed eggs a shot, but I forgot to cover them to keep condensation from the lid getting in then, and they turned out more fluffy than custardy. Next time I'll review directions right before instead of assuming I've watched enough videos that I can remember what to do.

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Livia Nocounterspace Follow

Loving my amateur explorations of food and food ways. Fat, healthy, liberal, happy, librarian with opinons.

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Amanda Hu @amandalhu ·

22 Sep

lol @22_Minutes this was pretty good actually. It captured how absurd our current reality is quite well

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Livia Nocounterspace @nocounterspace ·

13 Oct 2023

I didn't take a picture, but the pistachio panna cotta I had at @ louie louie (philadelphia) was exceptional! From the little bit of sponge at the base to the spicy roasted pistachios at the top, everything was flavorful and perfectly balanced.

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