I made nachos for dinner tonight! made a pretty simple version, just corn chips + chilli beans + sour cream + strong cheese = deliciousness honestly is there a more comforting food in the world?? I think not
today i made alpaca mince stirfry for dinner! it has bok choy and garlic and spring onion and carrot and black pepper and rosemary and cumin and cardamon and soy sauce and a bit of chili flakes and it is really good
I made omurice for lunch again, and this time I managed to finally make a perfect omelette!!! folded right over the rice with no breakages whatsoever!! I finally did it I climbed this whole mountain now I just gotta figure out how to eat it without making such a mess...should experiment with sticker rice maybe
made curry noodles for dinner! pretty low-effort job, I just melted a serve of pre-made curry made on monday, and then used instant noodles--I made the noodles as normal, then mixed the broth into the curry before stirring in the noodles. one day I might try using some authentic japanese noodles, but until then this suffices quite nicely when there's no cooked rice to use and I'm feeling lazy
my dad makes the best stir-fries tbh...we had chicken+cashew stir-fry tonight and it was delish, so many flavors because he chucks a lot of stuff into the marinade for the chicken--soy sauce, ginger, onion and garlic, coriander seeds, lemon juice and sesame oil, sugar, pepper and chilli powder...and it's paired with plain white rice for that contrasting effect! makes for a really really good dinner
Made a simple pot of stewed rhubarb for breakfast (butter, rhubarb, sweetener) and served it with a sprinkle of seven nut granola and some plain yoghurt. Was out of vanilla paste or I'd've stirred some into the yoghurt for extra flavour.
dad make chocolate-chip cookies today! was able to come home from work and eat them almost straight from the oven, which is even better
OuO om nom nom nom im dying but fresh made. edit: oh. shit. right. recipe. yes. forgot. uh. chopped up some cabbage, shredded a carrot, chopped up mushroom and an onion. i'd have done meat but we didn't have any and i ain't getting to store till the 9th. mixed into it: some soy vay (HIGHLY RECOMMEND ITS DELICIOUS but if you don't have any just substitute w/ a lil bit of teriyaki sauce), soy sauce, chili powder, salt, pepper, fat tablespoon of garlic paste and ginger paste, healthy splash of rice vinegar. Left it in bowl in fridge for like... 30ish minutes to rest. stuffed dumpling skins, folded best i could. heated frying pan w/ some oil I'd dribbled in and shoved around. set them in folded side to the sky. waited till bottom was fried and crispy. flopped them to their sides bc I felt like it, then added some water and turned the heat down for a few minutes to finish cooking them. inhaled w/ more soy vay sauce. =v=
Instant pot: good for very quick and lazy soups/stews 1.5 pounds meat, couple of carrots, couple of peeled potatoes, most of an onion, garlic, salt, pepper, lemon juice, herbage, fat for cooking, 1.5 - 2 cups stock -> saute chopped onion with saute function using cooking fat until soft, put chopped other ingredients in pot, mix, put on Manual High for 10 minutes, cook, let depressurize for 10 minutes, vent manually, mix, season to taste with salt/pepper/etc if need be. More liquid = more soupy, less = more stewlike. Replace any ingredients (although harder things/things that hold up well to pressure/slow cooking are recommended; sweet potato just kind of disintegrates)
Double chocolate ice cream (no custard method) 1 cup double cream 1 cup whole milk 35 grams 80% or higher dark chocolate, broken into pieces 1 tbsp sweetener 1 tbsp raw cacao powder 1/2 tsp agave syrup or preferred sugar syrup Pinch sea salt 2 large eggs 1/3 vanilla bean Whisk cream, sweetener, and half cup of milk til frothy. Gently heat other half of milk, stirring in broken chocolate, making sure it's smooth (I used a microwave for this). Let it cool a bit while you whisk in the cacao, scrape in the seeds from the vanilla bean, sprinkle salt, and crack the eggs in (n.b. The UK has a really good salmonella inoculation program, so raw eggs = safe; ymmv, so be safe and make a custard if you have concerns.) Gently drizzle in the cooling chocolate-milk so the eggs don't curdle, and whisk in the syrup until fully incorporated. Churn in ice cream maker til soft set (50 mins in our condenser machine). Sprinkle with roasted chopped hazelnuts and scoff.
Another good use for Instant Pot: making quick teriyaki shredded chicken "Marinade": 2 Tbsp soy sauce 1/4 cup rice vinegar/mirin/something vinegary 1/4 cup honey 1/2 tsp pepper 1 tsp powdered ginger (you could probably do fresh if you wanted, grated or chopped fine) about half an onion, chopped couple of cloves of minced garlic ~2 Tbsps oil (I used a neutral veg oil, but you could probably use olive if you wanted) Mix ingredients, put fresh or frozen chicken (~2 breasts) in the pot, pour marinade over, seal pot, cook on manual for 5 minutes (fresh chicken) or ~8~10 minutes (frozen, depends on how large your pieces are). When finished, do a fast release of pressure and check temp of chicken; if it needs more time, put lid back on and let sit on Low for a while until the temp is in the ok zone. When it is, remove chicken and shred. Add a slurry of ~ 1 Tbsp water and 1/2 Tbsp corn starch to pot, turn to Saute, bring to a boil, put the shredded chicken back in, and cook till the sauce thickens and your chicken is nicely coated. I'm not trying to be an instant pot shill, honestly, but I've been using it more recently and I really, really like it. It's very straighforward pressure cooking and the fact that it can do other stuff, like saute and slow cook, is really nice. ETA: I forgot: I'd put 1 Tbsp of oil in the marinade and the other I'd use to coat the bottom of the pot - my chicken stuck a little bit, and I think the oil would have helped that.
So I have a bag of chili lime beef jerky which i discovered is a bit too spicy for snacking. I kind of want to try making it into chili or something in my crockpot. Has anyone here done something similar with jerky before and would you have any advice? Current plan is to chop it up, soak it for maybe an hour beforehand, and then add it to the chili like I would any other meat. I also have some whiskey-flavored pork jerky I don’t quite like the taste of so I might toss that in too. Alternatively, does anyone have other suggestions for what I might do with extra jerky?
had pasta carbonara for dinner! don't have any authentic italian ingredients around, so I just did a mockup with bacon + cheddar + pesto, and had some sourdough bread on the side for some substance and to mop up the remaining sauce after the spaghetti was all eaten
im so excited.. i found where the dumpling wrappers were kept in my local store, so more nom in my future is ASSURED. srsly, cut w/e you want small enough and season it nice and smash it into a wrapper and you've got Instant Tasty Things for sure. 8I I ALSO FINALLY FOUND MALT VINEGAR. FUTURE DELICIOUS BAKED FRIES DRIZZLED IN MALT VINEGAR TAKE ME AWAY and make me miss Brighton more
After you've finished cooking your pancakes but haven't turned off the pan, toss in a handful of fresh blueberries and throw a lid over them. Cook for 2~5 min (I was timing them by when the eggs were done). Once they are all burst/wrinkly, apply to freshly cooked pancakes, add syrup as desired. A very delicious discovery, I'll try it with frozen berries next time and report back.
This is super simple but I'm proud that I did not, for once, turn an omelette into scrambled egg or frittata by over-mixing and/or overcooking. Should have take a photo before I started eating, but it only had a tiny split at the fold. It is a 5-egg pizza omelette - cheese, red onion, tomato and pepperoni with sea salt and tellicherry pepper.
*is fed up, therefore experiments aggressively in kitchen* Result: white chocolate chip matcha almond cookies
