One of my friends/roommates from college is in TX to visit, and I couldn’t be happier to see her! So clearly, that’s #day4 of my #100happydays. We worked together to make these yummy lemon shortbread cupcakes – they turned out really yummy (even though I only had 1 1/2 c. of flour and had to add a 1/2 c. of cornmeal on the fly). We also made the Summer Sesame Noodles from this article, and I added bell peppers. It was a really nice dinner for the hot day we had here. Big plans for Galveston tomorrow. . . stay tuned! 🙂
Tag Archives: recipes
I did myself a HUGE favor today with just a little bit of planning ahead. Last night, I spent about 10 minutes and put together the ingredients for Creamy Ranch Pork Chops and Potatoes from Six Sisters Stuff. I added an onion and used cream of celery instead of cream of chicken since that’s what I had on hand. I stuck the ingredients in a gallon bag and left it in the fridge overnight. I had a really long day today, so I had to come home to let the dogs out in the middle of the day, and when I did, I dumped the ingredients in the slow cooker and headed back to school. When I came home 8:40 and had no interest in figuring out what to eat, this is what was waiting for me:
It might not look gorgeous, but boy was I happy to dig in, and it tastes pretty awesome. An added bonus: leftovers for lunch tomorrow. I don’t always get my stuff together enough to plan ahead like this, but when I do, it’s a nice enough break that it makes me want to do it all the time.
I know it’s been a little while since I’ve posted anything, but that’s because this week has been really busy! (Also, I’m pretty sure that’s the direction my life is headed since classes start next week, but I’ll do my best to keep writing when I find a little pocket of time.) I spent all day in orientation Tuesday, and also on Wednesday morning. I completed a bunch of administrative tasks, like registering with the payroll office and enrolling in classes. I did enough running around campus to start to have the layout figured out, and I don’t need my GPS to get between home and campus anymore (woo-hoo!)
Last night, I had most of the other first year clinical students over for a potluck to get to know one another better before our schedules get really crazy. It was fun, and it turns out everyone’s a pretty good cook! 🙂
I made this zucchini casserole recipe. I also made the red pepper aioli the recipe mentions, but I totally spaced and left it in the fridge instead of putting it out with the casserole. Duh! I guess I’ll just put it on the leftovers.
Speaking of which, I made a few freezer meals last week to have for the middle of the semester when I’m sure I won’t feel like cooking, and I finally finished setting up my office space and got a chair delivered. I’ll take some pictures and post about that soon.
I already have a good bit of reading to do, so I’m going to try and get caught up on that tonight so I can enjoy the rest of my weekend. (what and exciting Friday night!)
Anyone who knows me well knows that I love all things salt and vinegar. Potato chips for sure, but other things too. French fries at a football game doused in vinegar and ketchup. Olives, capers, anything brined. But most of all, I love pickles. I’ve never met a pickle I didn’t like, but my favorites would have to be a tie between dill and bread and butter.
Because of this mild obsession, I’ve been hoarding pickling recipes with the good intention of trying to make my own. And I have to tell you that I made and teeny tiny batch out of two pickling cucumbers today, but it can hardly be called pickling because I ate all of them after they had spent about an hour in the fridge. Seriously, all of them. They were delicious!
I used Recipe Girl’s recipe for Bread and Butter pickles, and only made a few slight changes. I approximately quartered the recipe for the brine since I had such a puny amount of cucumbers, and I only used white vinegar since that’s what I had. Also, I used a red onion instead of a white, and I impulsively threw in a very thinly sliced jalapeno, which made them sweet and spicy pickles. I am definitely going to have to try this again with a regular sized batch, and not eat them all on the first day so they have some time to really “pickle.”
On another pickleish note, I finally decided what to do with the black-eyed peas from my farmshare box. Most of the recipes for fresh black-eyed peas (or purple-hull peas as they’re sometimes called) involved some variation on soaking in a vinaigrette after they’d been cooked. I found this recipe for purple hull pea salad from Homesick Texan, and decided to loosely follow that. It’s basically salsa or guacamole but with beans instead of tomatoes or avocados. I decided to throw in some red onion, and once I tasted the final product it was quite spicy (i put in cayenne and two jalapenos, so it better be!) which I like, but I threw in a pinch of white sugar to balance it out a little. Also, I decided to put in some corn which I had in the freezer, which is also sort of sweet.
And finally, if you’re in need of some comedic relief, I took Tilly tubing on the Guadalupe River yesterday. Unfortunately I don’t have any photographic evidence, but a shot of her in her ridiculous doggy life jacket should give you a pretty good idea. I wasn’t sure how she’d feel about the whole thing, so I invested in the life jacket as an extra precaution (also, it had a handle on the back which made her easier to grab if I needed to). She was so not pleased with me for putting her in a tube in the middle of a river, but she was a good sport about it, so it turned out to be a really fun day anyway.
I’ve been researching CSAs for a while (Community Supported Agriculture) but I never committed to one in PIttsburgh. I think they’re such a great concept, and I love the idea of having fresh, delicious produce every week. One of the consistent complaints I came across was that people would get boxes full of items they had no idea how to cook, but to me that sounds like a challenge rather than a problem. I love to learn about food and try new recipes, and alien vegetables would be the perfect opportunity to do just that.
There were a bunch of cons, though. The dropoff locations weren’t convenient, and most of all, I’m only one person and most boxes are meant to feed a whole family. Since moving to Houston, however, I have found a few farms that offer a partial share box for less money each week. It seems like a more reasonable amount of produce, and there are really convenient pickup locations right near my house. After researching a few different choices, I settled on the partial share from Wood Duck Farm. The nice thing about their system is that, if they have shares left, you can buy partway through the season for the remainder of the weeks. Which means that I was able to buy two weeks of the summer season, and I can try it out before making the commitment (and investment) of the full 12 weeks of the fall growing season.
I picked up my first box tonight, and this is what was in it:
I’m not kidding when I tell you I could have eaten the whole bag of tomatoes standing in my kitchen. They’re so good!! Everything is something I’ve used before, except for the beans. I tried to do a little detective work to figure out what they are, but can’t find anything online that matches.
Let me know if you know what those beans are. I’m pretty excited to have all these great veggies, now I just have to figure out what to do with them. 🙂
On a sort of unrelated, but still vegetable-filled note, here’s what I made for dinner tonight: Pan Roasted Chicken and Veggies. I followed this recipe, but I was a little bit more liberal with the seasonings. Also, I threw in a bell pepper just because.
One of the things I’ve learned after a few years of cooking for myself on a consistent basis is that the week always goes better if I’ve got a plan. Whether it’s not knowing what to make, or not having all of the ingredients, it’s the worst to have to go to the grocery store multiple times a week or resort to eating out (especially on a tight budget). One of the chores for the weekend is to plan out the whole week and go shopping.
Yesterday I was in the mood to try a few new recipes, and so I picked a few from this list that sounded interesting. 65 Cheap, Healthy, One-Dish Meals with Good Leftover Potential. . . what’s not to love about that? Genius.
First up, Shrimp-and-Rice Stuffed Tomatoes. After I went shopping, this was the recipe I was most excited to make, so i did. 🙂
Rice, tomatoes, onions and garlic, lemon, oregano, feta cheese, and shrimp. Sounds simple enough, and it really was. There were a few things I did that were slightly different than the recipe, but nothing drastic. First, I only had basmati rice, so I used that. Also, the tomatoes I found were outrageous mutant enormous tomatoes, so I only got three. Also, I got raw shrimp still in the peel, so I had to peel and de-vein it myself. This can be a little bit time consuming, but it’s really not hard, and it makes the shrimp much cheaper (I got a half pound for something like three dollars and change). If you’ve never had to clean shrimp before, this video is a good tutorial.
Because I only had three tomatoes, I had some extra stuffing at the end, so I just filled a ramekin and baked it in that. I baked the ramekin about 10 minutes less than the tomatoes. The reason I felt the need to share the recipe was that it was really delicious and satisfying for a little bit of work and time. I love recipes that are a high rate of delicious return on your small investment of time/money. They turned out great! The stuffing on top got browned and a little bit crunchy, the cheese got soft, and the shrimp were really tender. It was a nice light summery meal.
Also, I was in the mood for a cocktail, and the peaches grabbed my attention in the produce aisle, so I made Peach Margaritas following Martha’s recipe. The first step was to cut up the peaches and let them soak in sugar, a little bit of salt and triple sec.
They turned out pretty well too! It was a really great summer evening meal.