I'm trying out this use-multiple-instances idea, and this is where I'm planning on putting my food/gardening posts!
I don't have a camera at the moment, but I have a lot of older food photography and I like writing out recipes for stuff I cook. I'll be dumping that stuff here when I get the urge.
If anyone is able to fill me in on conventions used in this instance (manners, common hashtags, etc.) I'd really appreciate it!
I'm currently working on another batch of my extremely unauthentic Kabocha Chili Colorado.
So far I've soaked and cooked the beans that go on the side (mayacoba this time), browned the pork, sauteéd the onions and garlic, torn up the chiles (pasilla, guajillo, arbol, smoked habanero), bloomed the chiles and spices (cumin seeds, Gebhart's chili powder, black pepper), and finally thrown the meat back in with chicken stock and herbs (oregano, thyme, bay). After an hour or so I'll add the kabocha.
Meal plan for this coming week
Finished packed lunches:
— Turkey meatballs with feta, roasted garlic and hot red peppers, and parsley, over roasted chickpeas and sweet potatoes mixed with macaroni and more feta and parsley
— Green beans tossed with turmeric-miso dressing
— Chocolate-raspberry cookies (not pictured)
Meal plan for this coming week
— Bagels + cream cheese (store-bought, for my sanity)
— Turkey meatballs with roasted chickpeas and sweet potatoes over macaroni, turmeric-miso green beans
— Chocolate-raspberry cookies
— Spicy tomato soup + roasted spiced cauliflower + mozzarella grilled cheese
— Pre-prepped cabbage, bell pepper, carrot, and celery that could easily be turned into ramen, miso soup, stir-fry, fried rice, etc.
yay, if I keep myself moving after getting home from work I am capable of getting miso soup going, if I have everything cut/measured ahead of time and ready to dump. At least for now I can.
This is why I batch cook/meal prep, I have no energy left after working in a school all day and reheating food is about all I can handle
#SunDIY: We finished our homemade fermented hot sauce! It was real easy, just liquefy the peppers in a blender with a couple cloves of garlic and about a cup of vinegar, leave in a loosely-covered glass container at room temp for 3-7 days (we went for a week for more of a fermenty flavor), then add salt and honey to taste and simmer until properly thickened
It turned out fantastic. Outstandingly smokey and flavorful on top of being very hot. And we already have more than enough peppers for a second batch, so we'll be giving 2 of these away as gifts!
I frequently see reviews and top 5 lists for the "best" cold brew coffee makers. Here's mine.
Yup, it's a half-gallon mason jar.
Take one cup of whole cofee beans, grind at french press setting. Dump into the jar, fill 3/4 with water, and set on the counter, covered for around an hour. Then stir down the grounds, fill the rest of the way and put in the refrigerator for 24 hours. Then, pour through a fine-mesh strainer into a clean container (I use a couple of quart-size jars). That's it.
Breakfast is looking like it'll be:
— Gallo pinto with salsa
— Monkey bread
Dinners will be:
— More of the make-as-we-go stir-fry that we already have prepped, until it runs out
— Miso soup
— Leftover bits of sides (lentil salad, corn and cucumber salad, carrots & apricots, brown rice salad)
— Burnt Basque cheesecake until it runs out
My partner needs a sweet for every meal this week (lol) to cope with going back to work, so we reached a compromise on what to make with one of the challah dough balls from the freezer — I wanted cinnamon swirl bread, they wanted cinnamon sticky buns, we're out of parchment paper and don't have a large baking dish... so monkey bread it is.
I've never made monkey bread but I know this recipe will be good because it's from the authors of the dough recipes I use. https://artisanbreadinfive.com/2011/08/24/monkey-bread-brioche-dipped-in-cinnamon-sugar-and-caramel/
Work lunch menu for this first week of school is:
— Brown rice with yogurt-broiled chicken, cucumber, yellow pear tomatoes, green onion, and cilantro (olive oil, lemon juice, black pepper, paprika, and garam masala for seasoning)
— Green lentils marinated in that miso-turmeric dressing
— Carrots, dried apricots, and onions
— Miso-peanut butter cookies
Freddie, 26, southwestern Oregon.
Cooking/Gardening alt! I'm also @nessotropheion on a few other instances.
All about food, friends, cooking and community.