Back at Samir's on Saturday, where we got carrots and zucchini stuffed with rice and spices, then stewed. Also, in addition to the warm mashed chickpea dish mussabekha (as the Sherbs's uncle unhelpfully says, "rhymes with apricot"), we got some pretty tasty foul (pronounced "fool"), made with some sort of kidney-looking beans. And, of course, the usual pita and salad.
Last night, I went to Shuree Buree in Herzlia, the coastal town just north of Tel Aviv. Shuree Buree basically does one thing: first, you get lots of little dishes of salads and such. Then, you order a fish. You get the fish however you specified the chef to cook it, or you get it fried. That's it.
Still, they do a great job with fish, and you get plenty of bread for the tahina, tzatziki sauce, and guacamole. You can also order french fries, called "צ'פס" (chips) in Hebrew; I use the Hebrew because I want to pretend that "tzips" are not as fattening as french fries. Especially not the ones at Burger Ranch which come mixed with onion rings and bits of hot dog.
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Sunday, January 2, 2011
Friday, December 4, 2009
Foods I Made Recently
1) Beef stew. I took beef from Shopper's Food Warehouse, kosher chicken stock from the Teet, turnips, onions, carrots, parsnip, garlic, bay leaf, paprika, and dill, and cooked it for various times in a pot. I got impatient before putting it in containers for lunches, so it's a little more liquid than one might expect for "stew," but it's very tasty.
2) Mushroom and egg thing. I heated up oil with taco seasoning in it, then sauteed mushrooms in the taco seasoned oil. Then I poured the remainder of some Egg Beaters Southwestern into the pan, and finished it off with a sprinkle of cheese. Tasty.
3) Super-deluxe Fiber One® muffins. As you know, I am loath to just use Fiber One® apple and cinnamon muffin mix without adding more apples and cinnamon. This time, however, I also added golden raisins and black walnuts. It was fabulous. Black walnuts change the whole character of the muffin from "OK but box-tasting" to "hey, this is pretty complex and interesting!"
2) Mushroom and egg thing. I heated up oil with taco seasoning in it, then sauteed mushrooms in the taco seasoned oil. Then I poured the remainder of some Egg Beaters Southwestern into the pan, and finished it off with a sprinkle of cheese. Tasty.
3) Super-deluxe Fiber One® muffins. As you know, I am loath to just use Fiber One® apple and cinnamon muffin mix without adding more apples and cinnamon. This time, however, I also added golden raisins and black walnuts. It was fabulous. Black walnuts change the whole character of the muffin from "OK but box-tasting" to "hey, this is pretty complex and interesting!"
Wednesday, November 11, 2009
Pan-Asian Carrots!
As I wait for my dutch oven full of chickpeas, oil, and garlic to turn into deliciousness (at least according to the Post's food section of two weeks ago), I will blog about the "pan-Asian" carrots I just made.
Like so many things we do, this was from Mark Bittman's grimoire of eatings, "How to Cook Everything Vegetarian." I needed to get rid of some of the three pounds of garlic I got at Costco, much to my better half's chagrin, and so the Quick-Glazed Carrot recipe variations caught my eye.
This one involved simmering the carrot slices in sake with a teeny bit of olive oil (and garlic, because I had to get rid of it). Then, at the end of the cooking, I mixed in a solution of white miso and low-sodium soy sauce.
Turned out pretty good, actually. Not knock my socks off, but totally edible.
Okay, time to check the dutch oven.
Like so many things we do, this was from Mark Bittman's grimoire of eatings, "How to Cook Everything Vegetarian." I needed to get rid of some of the three pounds of garlic I got at Costco, much to my better half's chagrin, and so the Quick-Glazed Carrot recipe variations caught my eye.
This one involved simmering the carrot slices in sake with a teeny bit of olive oil (and garlic, because I had to get rid of it). Then, at the end of the cooking, I mixed in a solution of white miso and low-sodium soy sauce.
Turned out pretty good, actually. Not knock my socks off, but totally edible.
Okay, time to check the dutch oven.
Tuesday, April 28, 2009
April Foods!
Man, I haven't posted in a while. I guess I've been too busy catching up on Kings, the biblically-themed monarchy drama that is, as my sister so often says, "awesome sauce." And not just because it stars Ian McShane, the voice of the killer leopard in Kung Fu Panda.
Anyway, the Sherbs and I have been making plenty of tasty food. This Saturday we went back to the Book of a Million Zillion Curries (comic book reference explained here) for dinner, and made both the tasty tea and chickpea curry and a curry of French green lentils and too much spinach. Turns out the recipe makes something like eight cups of food, so I'm glad we broke out the big pot; it's not easy to wilt two pounds of spinach in boiling water already full of lentils. Also: it made the water turn really green.
What was kind of interesting about the spinach/lentil curry is that it basically was boiled spinach and lentils with what I'd call a "sauteed pico de gallo" tossed in during the last fifteen minutes. If tomatoes were in season, there would probably be a bit more flavor (also, we ran short of cumin - who keeps track of how much cumin they have?), but the spinach was otherwise tasty and a good counterpoint to the chickpeas, which were spicy.
The chickpea spiciness could be in part due to the serious chopping of the serrano chiles in that recipe; we have an off-brand Slap Chop® (for immature but hilarious parody, click here; for incident involving the Slap Chop® pitchman and a prostitute, click here) that does in fact make short work of garlic, ginger, and serrano peppers, rendering them into tiny bits in a matter of moments. With more pepper surface area exposed to the oil in the pan, we got more spiciness.
Tomorrow's dinner will involve another salad from the Benedictine monks. This one will require me to make carrot matchsticks tonight. Wish me luck; I can never get them small enough.
Anyway, the Sherbs and I have been making plenty of tasty food. This Saturday we went back to the Book of a Million Zillion Curries (comic book reference explained here) for dinner, and made both the tasty tea and chickpea curry and a curry of French green lentils and too much spinach. Turns out the recipe makes something like eight cups of food, so I'm glad we broke out the big pot; it's not easy to wilt two pounds of spinach in boiling water already full of lentils. Also: it made the water turn really green.
What was kind of interesting about the spinach/lentil curry is that it basically was boiled spinach and lentils with what I'd call a "sauteed pico de gallo" tossed in during the last fifteen minutes. If tomatoes were in season, there would probably be a bit more flavor (also, we ran short of cumin - who keeps track of how much cumin they have?), but the spinach was otherwise tasty and a good counterpoint to the chickpeas, which were spicy.
The chickpea spiciness could be in part due to the serious chopping of the serrano chiles in that recipe; we have an off-brand Slap Chop® (for immature but hilarious parody, click here; for incident involving the Slap Chop® pitchman and a prostitute, click here) that does in fact make short work of garlic, ginger, and serrano peppers, rendering them into tiny bits in a matter of moments. With more pepper surface area exposed to the oil in the pan, we got more spiciness.
Tomorrow's dinner will involve another salad from the Benedictine monks. This one will require me to make carrot matchsticks tonight. Wish me luck; I can never get them small enough.
Sunday, April 12, 2009
Soup Success!
Everyone liked the soup. Which is good. I need a bigger pot, though, as after I retrieved the cheesecloth bundle containing the chicken, the soup was more a chicken/parsnip/carrot/celery stew than an actual soup.
There were also whole wheat matzah balls in the soup. They taste just as good as any matzah balls, although nobody lets me make matzah balls with grebenes anymore. They are tastier.
There were also whole wheat matzah balls in the soup. They taste just as good as any matzah balls, although nobody lets me make matzah balls with grebenes anymore. They are tastier.
Thursday, November 13, 2008
Return to the House of Orzo!
Just sprayed vegetable broth all over the kitchen, but it was worth it for Orzo Night, part II.
Part I was a recipe from the British food blog "Eat Like a Girl," which described orzo with spinach, butternut squash, and ricotta. We left out the pancetta, but it was tasty anyway.
Part II was from a Weight Watchers cookbook that does that annoying thing where the top, middle and bottom of the page all turn separately for a "mix and match" effect. Since the Sherbs and I so rarely prepare three meals at home (bowl of cereal for breakfast, leftovers for lunch), much less three meals from a Weight Watchers cookbook (as opposed to our stanbys Fresh From the Vegetarian Slow Cooker and How to Cook Everything Vegetarian) the mix and match is wasted on us.
Regardless, it was an orzo recipe with broccoli, carrot, and lots of vegetable broth, which is ladled in slowly during the cooking process. There is a technical term for this, but other than "causing the Pedant motor difficulties while ladeling with his left hand and stirring with his right," I don't know what it is. It seems to have come out tasty, but we haven't had dinner yet - I'm waiting for the Sherbs to get back.
Part I was a recipe from the British food blog "Eat Like a Girl," which described orzo with spinach, butternut squash, and ricotta. We left out the pancetta, but it was tasty anyway.
Part II was from a Weight Watchers cookbook that does that annoying thing where the top, middle and bottom of the page all turn separately for a "mix and match" effect. Since the Sherbs and I so rarely prepare three meals at home (bowl of cereal for breakfast, leftovers for lunch), much less three meals from a Weight Watchers cookbook (as opposed to our stanbys Fresh From the Vegetarian Slow Cooker and How to Cook Everything Vegetarian) the mix and match is wasted on us.
Regardless, it was an orzo recipe with broccoli, carrot, and lots of vegetable broth, which is ladled in slowly during the cooking process. There is a technical term for this, but other than "causing the Pedant motor difficulties while ladeling with his left hand and stirring with his right," I don't know what it is. It seems to have come out tasty, but we haven't had dinner yet - I'm waiting for the Sherbs to get back.
Tuesday, November 11, 2008
Semi-Korean
I had some great leftovers for lunch.
Mark Bittman's vegetarian cookbook had a forty-minute soup which is just as good, if not better, the second day. It's Korean-inspired, and involves frying up some carrots, garlic, daikon, chili peppers, and cabbage in sesame oil, then adding vegetable stock and letting it cook.
It worked out really well, although next time I'm trying "beef" stock. Also, I'm getting Asian chilis from the "Bangkok 54" grocery, next to the "looks way better on the website than it does in reality" restaurant of the same name.
Mark Bittman's vegetarian cookbook had a forty-minute soup which is just as good, if not better, the second day. It's Korean-inspired, and involves frying up some carrots, garlic, daikon, chili peppers, and cabbage in sesame oil, then adding vegetable stock and letting it cook.
It worked out really well, although next time I'm trying "beef" stock. Also, I'm getting Asian chilis from the "Bangkok 54" grocery, next to the "looks way better on the website than it does in reality" restaurant of the same name.
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