Thursday, September 18, 2014
Sunday, August 10, 2014
Anonymous said: Can you please show the info in recipe format, with some directions? How to mix, how long to refrigerate, etc. Does it go directly from the fridge to the oven? Thank you.
Is there a particular recipe you’re referring to that I can help clarify? In the past I’ve typed out all the ingredients and directions, but more recently (due to busier school/work committments), I’ve mainly been linking to the website where I found the recipe, and only posting any modifications I made.
Saturday, June 28, 2014
Gazpacho soup, nice and refreshing on a hot summer day like today.
Chopped up 2 beef steak tomatoes, 2 cucumbers, garlic, onion into small pieces. Added 1/4 cup olive oil, 1/4 sherry vinegar, salt, pepper, sugar, and blended together with my immersion blender. Chilled in the fridge for several hours.
Friday, June 27, 2014
My first attempt at making enchiladas! For the recipe from Simply Recipes ( http://www.simplyrecipes.com/m/recipes/enchiladas/) although I added some ground turkey in the filling with the cheeses.
Overall it was pretty good! I think either I didn’t buy the best tortillas or I didn’t brown then enough because the texture wasn’t quite right, but otherwise the filling and sauce was quite good, and straightforward to make. Will certainly try again!
Friday, May 9, 2014
Near East Rice Pilaf Mix (sauteed some mushrooms and green peppers first, then followed the directions on the box) plus Pan Fried Salmon seasoned, with paprika, cayenne red pepper, and salt. Delicious!
Slow cooked chicken and farro.
Recipe here: http://www.realsimple.com/m/food-recipes/browse-all-recipes/slow-cooker-chicken-risotto-00100000112053/
On the theme of trying new recipes, I found this one for farro. It’s a type of grain, similar to rice, that’s kind of nutty and chewy. Supposed to be high in fiber and protein and other good stuff. This recipe here makes the farro nice and creamy, sort of like a risotto. I was initially worried the recipe didn’t contain enough liquids but it was fine (I guess the mushrooms and leeks release a fair amount of water)
Edit: I need to work on this food photography business…