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!"
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
Friday, December 4, 2009
Wednesday, September 23, 2009
Beer-Glazed Pinto Beans and Penne, Pedant Style
New protip: do not wipe your brow after slicing hot peppers from the CSA. It burns. For a while.
Was out of ideas for dinner, and forgot I had tuna casserole in the fridge, so I made pasta with a variation of Bittman's beer-glazed black beans for the sauce. First I threw some hot peppers from this week's CSA box into a pan of hot olive oil and ground black pepper. Then I sauteed the too-sharp red onion remainders from last week. Once that was done, I added a cup of Amstel Light (I drank the rest), orange blossom honey, pinto beans, and red pepper flakes (to ensure spiciness). Into this I put nearly-cooked whole wheat penne.
It's a little sweeter than I expected, but it has a nice burn on it that makes it quite tasty. Works really well with parmesan (what doesn't)?
Was out of ideas for dinner, and forgot I had tuna casserole in the fridge, so I made pasta with a variation of Bittman's beer-glazed black beans for the sauce. First I threw some hot peppers from this week's CSA box into a pan of hot olive oil and ground black pepper. Then I sauteed the too-sharp red onion remainders from last week. Once that was done, I added a cup of Amstel Light (I drank the rest), orange blossom honey, pinto beans, and red pepper flakes (to ensure spiciness). Into this I put nearly-cooked whole wheat penne.
It's a little sweeter than I expected, but it has a nice burn on it that makes it quite tasty. Works really well with parmesan (what doesn't)?
Tuesday, August 11, 2009
Tuna With Mammal Hearts FTW
The tuna fish, olive oil, and pickled pepper sandwich I wrote about earlier was tasted today, after some time in storage. The taste has, if anything, improved. Food win.
Only downside: the oil turned the anadama bread a little greasy.
Only downside: the oil turned the anadama bread a little greasy.
Sunday, August 9, 2009
Let Me Ruin Your Meal
Fun fact of the night: Ba-tampte pickled bell peppers, when just taken from the jar, look disturbingly like preserved mammalian hearts.
I made this discovery while working on my lunches for the week. Having created two breads, I needed to justify them by making sandwiches. The brown bread, which was pareve, was made into sandwiches with Empire turkey bologna and French's mustard with horseradish; the horseradish mustard helped compete with the strong flavors of the bread, which was made with (among other things) bran cereal and cocoa powder.
But I also made "Anadama" bread, which is dairy (as well as containing plenty o' molasses), and I needed a sandwich for that. Enter my eternal quest for the perfect tuna fish sandwich.
As regular readers of this blog know, I am always trying to make canned tuna into something better than a mayonnaise-y mass tasty only for tasting mostly like mayonnaise. I've had limited luck with mustard-based concoctions, so today I tried a base of olive oil, dehydrated onions, garlic powder, and crushed red pepper. I added to that tuna and chopped pickled red bell pepper, the latter for extra taste and texture.
It tasted pretty good right out of the bowl, but the important thing is for it to be palatable after a day or so in the fridge. My mustard tuna sandwiches were merely adequate to that task, and gave off a pungent vinegar/tuna odor which few others could stand. We'll see how these do.
I made this discovery while working on my lunches for the week. Having created two breads, I needed to justify them by making sandwiches. The brown bread, which was pareve, was made into sandwiches with Empire turkey bologna and French's mustard with horseradish; the horseradish mustard helped compete with the strong flavors of the bread, which was made with (among other things) bran cereal and cocoa powder.
But I also made "Anadama" bread, which is dairy (as well as containing plenty o' molasses), and I needed a sandwich for that. Enter my eternal quest for the perfect tuna fish sandwich.
As regular readers of this blog know, I am always trying to make canned tuna into something better than a mayonnaise-y mass tasty only for tasting mostly like mayonnaise. I've had limited luck with mustard-based concoctions, so today I tried a base of olive oil, dehydrated onions, garlic powder, and crushed red pepper. I added to that tuna and chopped pickled red bell pepper, the latter for extra taste and texture.
It tasted pretty good right out of the bowl, but the important thing is for it to be palatable after a day or so in the fridge. My mustard tuna sandwiches were merely adequate to that task, and gave off a pungent vinegar/tuna odor which few others could stand. We'll see how these do.
Tuesday, August 4, 2009
Next Time With Salt Fish!
New food lesson: when trying to make a meal in the time indicated on the recipe (7 minutes, not including pasta cooking time), use pre-pitted oil-cured olives.
Otherwise, one has ten minutes or more of olive-y frustration as one individually pits the olives. Okay, maybe it would be faster if I had some sort of pitting device. But no. I had only a Wusthof 8" chef's knife, a wooden cutting board from Ikea, and a resolution to ignore my mild sensory defensiveness no matter how dirty/greasy my hand became (in a nod to my obsessive need to wipe my hands after each olive, I dedicated my right hand to holding the knife, so at least one hand would feel clean).
But it was worth it. Following our heroine, Lydia Mattichio Bastianich (our house motto is WWLBD - "what would Lydia Bastianich do?"), we decided to make a recipe out of Lydia's Family Table. I made spaghetti in an orange and olive sauce. Oil-cured olive bits go into a pan with browned sliced garlic, then orange zest, orange juice, and toasted pine nuts are added (not to mention pasta water!). It is absolutely delicious.
Someday, when I'm not just cooking for the two of us, I'm making the breaded salt fish from Lydia's Italy.
Otherwise, one has ten minutes or more of olive-y frustration as one individually pits the olives. Okay, maybe it would be faster if I had some sort of pitting device. But no. I had only a Wusthof 8" chef's knife, a wooden cutting board from Ikea, and a resolution to ignore my mild sensory defensiveness no matter how dirty/greasy my hand became (in a nod to my obsessive need to wipe my hands after each olive, I dedicated my right hand to holding the knife, so at least one hand would feel clean).
But it was worth it. Following our heroine, Lydia Mattichio Bastianich (our house motto is WWLBD - "what would Lydia Bastianich do?"), we decided to make a recipe out of Lydia's Family Table. I made spaghetti in an orange and olive sauce. Oil-cured olive bits go into a pan with browned sliced garlic, then orange zest, orange juice, and toasted pine nuts are added (not to mention pasta water!). It is absolutely delicious.
Someday, when I'm not just cooking for the two of us, I'm making the breaded salt fish from Lydia's Italy.
Tuesday, May 15, 2007
Ha HA!
But, in fact, I will provide more detail as to how the Sherbs and I roasted those vegetables! Point to the Pedant!
The mushrooms, onion, and eggplant were sliced lengthwise, the pepper into strips. Olive oil, salt, pepper, and liberal amounts of paprika were added. We then cooked the whole thing in the oven for about twenty-five minutes.
Very tasty.
Dinner was sushi, and as such was always fabulous.
The mushrooms, onion, and eggplant were sliced lengthwise, the pepper into strips. Olive oil, salt, pepper, and liberal amounts of paprika were added. We then cooked the whole thing in the oven for about twenty-five minutes.
Very tasty.
Dinner was sushi, and as such was always fabulous.
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