Have a great Christmas …
and a Happy New Year.
Cooking for one or two can be fun even if you end up with half empty cans of things. Next time, I’ll use the entire can of cream of mushroom soup and a bit more milk to end up with a creamy sauce.
Diced turkey breast (or a combination of white and dark meat), frozen green peas, green onion, cream of mushroom soup/milk, a dash of garlic powder and salt and pepper to taste. Not much of a recipe.
Baked until the top was browned and the inside was hot and bubbly.
Happy Thanksgiving to everyone.
I went easy on the Thanksgiving spread this year. (Okay, I was lazy and couldn’t be bothered doing much except the bare necessities.)
Although, I DID make some giblet gravy to serve over the mashed potatoes. The coleslaw was from a bagged mix and dessert ended up being an apple instead of the apple pie and vanilla ice cream I had planned on.
Filling and delicious with lots of leftovers ahead.
I haven’t been cooking anything particularly post-worthy recently. Maybe the duck breast I made yesterday. So, I’m just going to post a quick picture.
I ended up with some duck cracklings for snacking and rendered fat for future veggie cooking so that was a win.
Enjoy the picspam.
I haven’t made this dish in ages so I’m doing a quick repost to LJ, sharing here, with a composite picture I shared on FB … cause I’m a lazy person.
The recipe can be found in the original post I did, eight years ago, with credit to the blog that I found it on. I made it with regular potatoes this time, as that’s all that I had, and it’s what her recipe called for.
REVIEW: Fast and delicious with simple ingredients likely available in most people’s kitchens. The recipe calls for Madras curry but you can use whatever Indian curry you have.
Quick supper of Chinese sausage fried rice – two cooked and thinly sliced Chinese sausage, diced red and orange peppers, peas, white part of a green onion, two Thai red chilis with seeds left in, scrambled egg, 2 cups of cold leftover sushi rice seasoned with soy sauce, oyster sauce and toasted sesame oil and garnished with thinly sliced green onion tops.
For a recipe/technique, check out Uncle Nigel on Youtube. He’s a hoot.
I’m cooking a lot of old favourites and a few new recipes but just haven’t had the enthusiasm to post much over the last five or six months.
Today I made a baked Japanese rice casserole called doria so I decided to share the results.
Sauteed diced chicken thighs, mushrooms and onions are seasoned with ketchup, salt and white pepper, topped with simple bechamel sauce and grated mozzarella cheese and baked until the top is browned. I used one cup ramekins and found that I had too much bechamel to fit into the ramekin. A larger container is planned for the next time.
REVIEW: It’s a great recipe. Relatively fast, easy to put together and economical. One chicken thigh (120 gm) is enough for two servings. And it tastes delicious.
PS: The new WordPress editor is still a challenge to me. To be honest, I absolutely hate it as I can’t paste from LJ without losing my picture formatting, so I’m deleting a lot of it from the final post. For a nicer looking post, you can visit there.
I’ve been cutting back on my grocery shopping trips so when I had a craving for potstickers/gyoza, rather than going out and buying a couple of packages of the ready made wrappers, I finally buckled down and decided to make them from scratch using this recipe.
The ingredients are simple: flour and salt and boiling water. And time … to let the dough hydrate and to roll them out.
Pleating also takes some time and, of course, practice.
After all that, I’m quite pleased with the results for a first try and WILL be making them again.
I revised my old carbonara recipe because I was inspired by a ‘saucier’ version I saw posted on FB yesterday. Pretty amazing, if I do say so myself.
Pasta Carbonara for One
90-100 gm dry pasta
2 egg yolks
1 tbsp bacon fat or olive oil
4 tbsp grated Parmesan cheese, divided
pasta water, as needed, cooled slightly
3 strips of crispy bacon, cut into 1/2 inch pieces
freshly ground black pepper
salt, to taste
dry parsley flakes
Time is crucial for a carbonara as it waits for no-one to be served.
Cook the pasta according to package directions. Remove about a cup of the pasta water to a bowl and let cool slightly. Drain the pasta and reserve for a minute or two as the sauce is prepared.
In a small bowl, whisk together the yolks, bacon fat and 3 tbsp of Parmesan cheese. Whisk 2-3 tablespoon of cooled pasta water into the egg mixture, a tablespoon at a time.
Pour the carbonara sauce in a large saute pan and place on the stove over the lowest heat to barely warm up the sauce and melt the cheese but not enough to start cooking the egg yolks.
Add the drained pasta and the bacon pieces to the pan, toss with a pair of tongs until the pasta is well coated and everything is warmed through. If the sauce starts tightening up, add another tablespoon or so of cooled pasta water to the pan.
Plate and sprinkle the parsley flakes over the top. Add more grated cheese if desired.