Today for lunch I decided that eggs sounded pretty good. I didn't have a lot of time, and I didn't have any pre-shredded cheese so I just wung it. Winged it?
Regardless of proper tense, I liked what I made so much that I've decided to temporarily abandon my usually cheese- or cheese-onion scrambles (sometimes with ham) and try out various mixtures of stuff in scrambles.
Here's what I did today:
- eggs
- green onion
- paprika
- salt
- pepper
- more butter than was strictly necessary
Delicious!
Wednesday, August 18, 2010
Thursday, August 12, 2010
Chimichurri Sauce
Chimichurri Sauce
From The Joy of Cooking pg. 566.
I used parsley as a substitute for cilantro (as suggested in the recipe) and did not include the optional oregano. I also used saracha sauce instead of red chili flakes.
This was really very easy to make. The hardest part was chopping up all of the parsley and the onions; my arm got tired! I picked a chimichurri sauce since that is what the Peerless Restaurant (in Ashland, OR) uses on their surf 'n' turf meal that I love oh so very much! The sauce that I came up with was good -- very good! -- but didn't taste much like the Peerless's. My sauce was not nearly as earthy and not quite as dark of a green. Also, my sauce was chunkier; maybe if I used a food processor it would be more similar?
Great on top of steak (though my steak cooking is questionable at best... something to work on). I also mixed it into an egg scramble the next morning and it was definitely different, but still pretty tasty. Also very good mixed in with white rice.
Things learned:
- Red wine vinegar does not taste or smell anything like red wine.
Next time I make this:
- Maybe try to blend or food process the sauce to make it less chunky? Though I really did like the texture.
From The Joy of Cooking pg. 566.
I used parsley as a substitute for cilantro (as suggested in the recipe) and did not include the optional oregano. I also used saracha sauce instead of red chili flakes.
This was really very easy to make. The hardest part was chopping up all of the parsley and the onions; my arm got tired! I picked a chimichurri sauce since that is what the Peerless Restaurant (in Ashland, OR) uses on their surf 'n' turf meal that I love oh so very much! The sauce that I came up with was good -- very good! -- but didn't taste much like the Peerless's. My sauce was not nearly as earthy and not quite as dark of a green. Also, my sauce was chunkier; maybe if I used a food processor it would be more similar?
Great on top of steak (though my steak cooking is questionable at best... something to work on). I also mixed it into an egg scramble the next morning and it was definitely different, but still pretty tasty. Also very good mixed in with white rice.
Things learned:
- Red wine vinegar does not taste or smell anything like red wine.
Next time I make this:
- Maybe try to blend or food process the sauce to make it less chunky? Though I really did like the texture.
Wednesday, August 11, 2010
Banana Bread
Banana Bread
From BettyCrocker.com.
This recipe made enough for two loaves. I added walnuts to the batter and once I poured the batter into those little banana bread pans (what are those called?) I sprinkled some more on top. At 350 degrees, 50 minutes had the bread cooked all the way through and perhaps a little more than I would like on the bottom, but Curtis said that was how banana bread usually was. Next time, I might try cooking the bread for 45 minutes or check on it at 40 minutes.
The recipe specifies to move the oven rack down enough so that the *top* of the banana bread is at the middle of the oven. Maybe this is why so many banana breads don't cook all the way through? The oven racks aren't in the right place?
This was super easy to make; the hardest part was waiting for the bananas to ripen. I had mine hanging on a banana tree and when I touched them to see if they were squishy enough, they were so ripe, the literally ripped off of their stems!
I gave one loaf to Liz, Matt, Eric, Chelsea, and Kyle who were going backpacking. I haven't heard from them what they thought. I kept one loaf for me and for Curtis since he was visiting this weekend. Would this be good for gifting?
From BettyCrocker.com.
This recipe made enough for two loaves. I added walnuts to the batter and once I poured the batter into those little banana bread pans (what are those called?) I sprinkled some more on top. At 350 degrees, 50 minutes had the bread cooked all the way through and perhaps a little more than I would like on the bottom, but Curtis said that was how banana bread usually was. Next time, I might try cooking the bread for 45 minutes or check on it at 40 minutes.
 |
| All that's left of the banana bread! |
This was super easy to make; the hardest part was waiting for the bananas to ripen. I had mine hanging on a banana tree and when I touched them to see if they were squishy enough, they were so ripe, the literally ripped off of their stems!
I gave one loaf to Liz, Matt, Eric, Chelsea, and Kyle who were going backpacking. I haven't heard from them what they thought. I kept one loaf for me and for Curtis since he was visiting this weekend. Would this be good for gifting?
Next time I make this:
- Bake for less time or check on the bread a little earlier
Wednesday, August 4, 2010
Matzo Ball Soup
Matzo Ball Soup
Matzo balls from Streit's Matzo Ball mix.
Soup recipe from BettyCrocker.com ("Chicken-Matzo Ball Soup").
Made for dinner with Liz! I made the matzo ball batter and chopped all of the soup ingredients the night before. Just used chicken stock, rather than Progresso chicken broth as the recipe calls for. The matzo ball mix package came with enough meal to make two sets of matzo balls, but I wasn't sure how much we would need for the soup so I went ahead and made both of them. I had too much matzo! It was fine when we first made it, but for left-overs, the matzo kept absorbing the broth so after a day or two it was just very plump matzo balls. Soup-flavored matzo balls, if you will. I ate matzo ball soup for a week since it made so much.
Things learned:
- How to make matzo from a mix
Next time I make this:
- Don't add any salt; the broth and the matzo are salty enough already
- Just make one package of matzo balls, two was way too much for one person left-overs
Matzo balls from Streit's Matzo Ball mix.
Soup recipe from BettyCrocker.com ("Chicken-Matzo Ball Soup").
Made for dinner with Liz! I made the matzo ball batter and chopped all of the soup ingredients the night before. Just used chicken stock, rather than Progresso chicken broth as the recipe calls for. The matzo ball mix package came with enough meal to make two sets of matzo balls, but I wasn't sure how much we would need for the soup so I went ahead and made both of them. I had too much matzo! It was fine when we first made it, but for left-overs, the matzo kept absorbing the broth so after a day or two it was just very plump matzo balls. Soup-flavored matzo balls, if you will. I ate matzo ball soup for a week since it made so much.
Things learned:
- How to make matzo from a mix
Next time I make this:
- Don't add any salt; the broth and the matzo are salty enough already
- Just make one package of matzo balls, two was way too much for one person left-overs
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