I also stewed some Lamb Ribs with a masala seasoning along with ginger, onion, garlic, carrots, and kale stems. The lamb meat tasted good; but, there was not much of it and the ribs actually had a lot of fat. Also, the seasoning was a little to salty and the carrots and kale stems were not so good after having cooked for so long.
The broiled Teriyaki Salmon did not turn out as good as when grilled in a cast-iron pan. However, once the juices soaked in and it was served over rice with kale on the side, it turned out to be a satisfying meal.
I made almost a Eggplant Ratatouille, with tomatoes, garbanzo beans, olives, and dried cranberries. I did soak the cubed eggplant in salt, but, it still retained some of the bitter flavor; and I didn't really like the consistency when cooked. The dish itself actually works okay in a "soup", somewhat Mediterranean.
9-Mar: I made a garlic spinach hummus. Because I blended the garbanzo beans with the cooked garlic spinach (along with some tahini, olive oil, cayenne pepper, and lemon juice), the hummus came out green. It may look unusual; but, it actually tastes quite good, and should be healthy.
15-Mar: Made two types of fish and two types of beef today:
- Mahi Mahi - Pan fried Mahi Mahi, seasoned with Hawaiian salt and pepper and seafood seasoning. Made a pineapple salsa (pineapple, cilantro, and onion) to serve with it. The salsa definitely helps; because without it, there was a fishy taste, and the fish was dry and tough
- Salsa Catfish - Marinated with Mexican seasoning, and pan fried with salsa and cilantro. This tasted really good. Would definitely make it again; and it would probably go well in a fish taco.
- "Teriyaki" Beef - Pan fried beef that was marinated with cornstarch, salt, and honey. Cooked it with green onions, sesame oil, red wine, and soy sauce on really high heat. This was very tasty.
- "Thai" Beef - Pan fried beef that was marinated with a hot & sweet chili sauce and cornstarch. Cooked it with fish sauce, cilantro, parsley, onions, and garlic. Also added some red wine and a little rice wine vinegar. This also turned out well.
30-Mar: Made a dish today that I've been wanting to cook for quite awhile - Jap Chae. Cooked and drained the noodles and mixed with sesame oil. Then, sliced green onion, carrots, bell peppers and stir fried with some spinach and just salt. Added the noodles and seasoned with soy sauce, sugar, and sesame seeds. It looked right and tasted okay; but, didn't quite measure up. I would definitely try making it again. I will likely add the mushrooms and maybe garlic. Many recipes leave out the bell pepper and use yellow onion in addition to the green onion.
10-Jun: Have been wanting to make some Indian dishes; so, tried Chole or Chana Masala (Chickpea Curry). Simmered onion, garlic, cilantro, tomatoes, and chickpeas with ginger, cumin, turmeric, salt, pepper, cayenne pepper, and garam masala. It turned out okay; but, not exactly right. There are some things I may change for next time, like puree the tomatoes and spices together first, so that it becomes like a paste instead of the chunks (maybe); add paprika; and cook it longer and on lower heat (possibly in a slow cooker); and may not need the pepper.
30-Jun: Over the weekend, I cooked some sauteed mushrooms that turned out to be one of the best I have made. I used a cast iron skillet, after grilling some sausages. So, there may have still be some flavors left from the sausage; then added sesame oil, green onion, the mushrooms, and soy sauce. It smelled and tasted really good. Also, for my church annual meeting, I made sausages with brocolli, pureed onions, and bar-b-que sauce. The whole corningware "pot" was empty by the end of the meal; so, that's a good indication that people liked it. It's a nice feeling to have a potluck dish finished.
10-Jun: Have been wanting to make some Indian dishes; so, tried Chole or Chana Masala (Chickpea Curry). Simmered onion, garlic, cilantro, tomatoes, and chickpeas with ginger, cumin, turmeric, salt, pepper, cayenne pepper, and garam masala. It turned out okay; but, not exactly right. There are some things I may change for next time, like puree the tomatoes and spices together first, so that it becomes like a paste instead of the chunks (maybe); add paprika; and cook it longer and on lower heat (possibly in a slow cooker); and may not need the pepper.
30-Jun: Over the weekend, I cooked some sauteed mushrooms that turned out to be one of the best I have made. I used a cast iron skillet, after grilling some sausages. So, there may have still be some flavors left from the sausage; then added sesame oil, green onion, the mushrooms, and soy sauce. It smelled and tasted really good. Also, for my church annual meeting, I made sausages with brocolli, pureed onions, and bar-b-que sauce. The whole corningware "pot" was empty by the end of the meal; so, that's a good indication that people liked it. It's a nice feeling to have a potluck dish finished.
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