So, Taryn's probably the Indian food expert here so this question might be just for her, but I'd love to hear from anyone:
I like dhal, but I only have one recipe (for red lentil dhal) and I'd love more. So if anyone has good recipes or tips I would love to try them. I googled for recipes, of course, but if anyone has recipes they've already tried that's always better. Bonus points for crockpot recipes.
Monday, August 16, 2010
Crazy New Food
Partially because Joanna inspired me and partly because when opportunitty knocks, you have to answer, I got a few crazy new food items this weekend!
1st weird item: fresh squash blossoms from the farmer's market. I have wanted to try these for years but have never found them. So, here goes!
2nd weird item: A dragon fruit. I have never eaten dragon fruit and I am going to when I get home from work today. Who knows? Maybe it is my super-favorite food that I don't even know I love yet!
3rd weird item: Cactus pears. I bought two fresh cactus pears. I have had prickly pear jam and camdy and I really quite like pickled nopales, but a fresh prickly pear will be a new experience.
4th weird item: Tofu. I know this is really not a weird one for most people but it is for me. I have texture issues with it but really feel like I need to experiement and open the door to new and healthier proteins in my diet :) Fried tofu will hopefully be awesome (albeit not that healthy).
Pictures of my culinary adventures will follow...
1st weird item: fresh squash blossoms from the farmer's market. I have wanted to try these for years but have never found them. So, here goes!
2nd weird item: A dragon fruit. I have never eaten dragon fruit and I am going to when I get home from work today. Who knows? Maybe it is my super-favorite food that I don't even know I love yet!
3rd weird item: Cactus pears. I bought two fresh cactus pears. I have had prickly pear jam and camdy and I really quite like pickled nopales, but a fresh prickly pear will be a new experience.
4th weird item: Tofu. I know this is really not a weird one for most people but it is for me. I have texture issues with it but really feel like I need to experiement and open the door to new and healthier proteins in my diet :) Fried tofu will hopefully be awesome (albeit not that healthy).
Pictures of my culinary adventures will follow...
Tuesday, August 10, 2010
New Food! Yay!
So normally we're pretty thrifty at our house, but there are two things I can't resist: new and exciting books and new and exciting food. I've curbed the book problem by (mostly) staying out of bookstores unless I'm really out of new books, but I still go grocery shopping once or twice a week. (Once if I remember everything the first time, twice if I don't). So while walking the aisles picking up things I actually need, I usually find one or two things I don't need but suddenly really want.
I've decided to justify my zest for new flavors by starting a semi-regular feature based on what I buy and whether it tastes good. Everyone else is welcome to record their new and exciting purchases in the comments or as totally separate posts or features. Obviously. ;)
This first “New Food! Yay!” will be mostly inspired by the excellent cheese suggestions and my resulting indulgences, but I don't really buy new and exciting cheese every week. It just seems like that lately.
I actually bought seven new things this week and last, but I've only tried six so far. Here they are:
1.Beehive Cheese Cajun Cheddar—this is now hands-down my favorite Beehive cheese. The cheddar flavor really works with the cajun spices to give you a nice rich flavor with a nice heat left behind. But if you're not into spicy I'd skip this one.
2.No Woman jerk cheese. This was Glynne's recommendation, and Harmon's had a nice little piece for sale. He's spot on about the complex flavor. There's definitely a strong jack vibe with a smoky and surprisingly sweet taste to it. Very enjoyable.
3.Da Vinci Goa from Holland (this is what is says on the package), a nice mild cheese with tomato, olives, and herbs mixed into it. It's got a nice savory flavor without being spicy.
4.Havarti Cream Dill from Denmark. This is exactly what it sounds like—some bites seem a little overwhelmed by dill, and some bites seem like the perfect blend of mild, slightly acid havarti with bright dill flavor.
5.Private Selection Arrabiata pasta sauce—I mostly hate jarred/canned pasta sauces because they're way too sweet for me, but for various reasons I've been looking for a jarred sauce I can agree with. I think this one might be it—it's nice and spicy and thin-enough-but-not-too-thin, and even though we had it more or less plain this time I think it would be great for adding my own veggies and such. Private Selection is actually Kroger, so I don't know where-all sells Kroger stuff where any of you live (if anyone does), but that's where you'd find this.
6.Archer Farms (Target) sesame orange dressing—we actually bought this because I'm going to make Glynne's cabbage salad thing and we didn't have any real sesame dressing on hand. I had some on regular salad last night and it was quite nice. Sometimes I find sesame stuff too bitter, but the orange sweetness offsets that nicely. We actually found the Masa's brand that Glynne recommended but I haven't tried it yet, so I can't tell you if I like it better than the Target one. So I'll have to save that one for next time.
So this is a lot more new stuff than I get in a normal week. This is even slightly much for the two weeks I'm covering here. But the bigness of the list probably makes it a good kick-off for a semi-regular but much shorter feature.
I've decided to justify my zest for new flavors by starting a semi-regular feature based on what I buy and whether it tastes good. Everyone else is welcome to record their new and exciting purchases in the comments or as totally separate posts or features. Obviously. ;)
This first “New Food! Yay!” will be mostly inspired by the excellent cheese suggestions and my resulting indulgences, but I don't really buy new and exciting cheese every week. It just seems like that lately.
I actually bought seven new things this week and last, but I've only tried six so far. Here they are:
1.Beehive Cheese Cajun Cheddar—this is now hands-down my favorite Beehive cheese. The cheddar flavor really works with the cajun spices to give you a nice rich flavor with a nice heat left behind. But if you're not into spicy I'd skip this one.
2.No Woman jerk cheese. This was Glynne's recommendation, and Harmon's had a nice little piece for sale. He's spot on about the complex flavor. There's definitely a strong jack vibe with a smoky and surprisingly sweet taste to it. Very enjoyable.
3.Da Vinci Goa from Holland (this is what is says on the package), a nice mild cheese with tomato, olives, and herbs mixed into it. It's got a nice savory flavor without being spicy.
4.Havarti Cream Dill from Denmark. This is exactly what it sounds like—some bites seem a little overwhelmed by dill, and some bites seem like the perfect blend of mild, slightly acid havarti with bright dill flavor.
5.Private Selection Arrabiata pasta sauce—I mostly hate jarred/canned pasta sauces because they're way too sweet for me, but for various reasons I've been looking for a jarred sauce I can agree with. I think this one might be it—it's nice and spicy and thin-enough-but-not-too-thin, and even though we had it more or less plain this time I think it would be great for adding my own veggies and such. Private Selection is actually Kroger, so I don't know where-all sells Kroger stuff where any of you live (if anyone does), but that's where you'd find this.
6.Archer Farms (Target) sesame orange dressing—we actually bought this because I'm going to make Glynne's cabbage salad thing and we didn't have any real sesame dressing on hand. I had some on regular salad last night and it was quite nice. Sometimes I find sesame stuff too bitter, but the orange sweetness offsets that nicely. We actually found the Masa's brand that Glynne recommended but I haven't tried it yet, so I can't tell you if I like it better than the Target one. So I'll have to save that one for next time.
So this is a lot more new stuff than I get in a normal week. This is even slightly much for the two weeks I'm covering here. But the bigness of the list probably makes it a good kick-off for a semi-regular but much shorter feature.
Instant Ramen
So I am more than likely the only family member who still eats instant ramen but I am posting this anyway. For me, Maruchan ramen is a major comfort food. With Scott having just moved to Texas and also having just taken on a lot more debt since I bought a car, I have definitely been on a ramen kick. The soup form is my fave-y but with no additives I think it is really boring. This is what I have been throwing in recently (as with seemingly everything I cook, the ingredients change dramatically based on what I have on hand)
To one package Maruchan Beef Flavor or Oriental Flavor Ramen:
-2 or 3 red radishes, sliced
-3 white mushrooms, sliced
-2 green onions, cliced into rounds (whites and tops)
-1 inch piece of fresh ginger grated or sliced finely
-1/2 to 1 tsp garlic powder
-1 tsp sriracha
-1 tsp soy sauce
-1 good grind of pepper
I cook the noodles to an al dente consistency with the seasoning packet in the water so the noodles absorb the flavor. I put all the other ingredients at the bottom of a bowl and pour the cooked noodles and broth over top.
*last night I also put in some cubed ham. It totally worked.
other favorite additives: Furikake, sesame seeds, crushed coriander seed, dried red chilies, mung bean sprouts, red onion, fresh sliced garlic, white vinegar or rice vinegar.
To one package Maruchan Beef Flavor or Oriental Flavor Ramen:
-2 or 3 red radishes, sliced
-3 white mushrooms, sliced
-2 green onions, cliced into rounds (whites and tops)
-1 inch piece of fresh ginger grated or sliced finely
-1/2 to 1 tsp garlic powder
-1 tsp sriracha
-1 tsp soy sauce
-1 good grind of pepper
I cook the noodles to an al dente consistency with the seasoning packet in the water so the noodles absorb the flavor. I put all the other ingredients at the bottom of a bowl and pour the cooked noodles and broth over top.
*last night I also put in some cubed ham. It totally worked.
other favorite additives: Furikake, sesame seeds, crushed coriander seed, dried red chilies, mung bean sprouts, red onion, fresh sliced garlic, white vinegar or rice vinegar.
Monday, August 9, 2010
Hot and Sour Soup
This one's a slow cooker recipe. I think our crockpot is five or six quarts, but the recipe would probably fit in a 4-quart cooker.
1/3 cup dried shiitake or cloud ear mushrooms
One 6-oz can bamboo shoots, drained, rinsed, cut into thin strips
2 garlic cloves, minced or pressed
1 Tbsp. peeled and minced fresh ginger (dried will work in a pinch, though)
4 cups vegetable stock
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 tsp. Thai chile paste (the red stuff)
salt and freshly ground black pepper to taste
4 oz. firm tofu
1/2 cup frozen peas, thawed
3 Tbsp. minced scallions
1 Tbsp. toasted sesame oil
1. Soak mushrooms in hot water about twenty minutes, then cut into strips and add to slow cooker. Add bamboo shoots, garlic, ginger, stock, vinegar, soy sauce, and chile paste. Season with salt and pepper, cover, cook on low 6 to 8 hours.
2. Just before serving, stir in the peas, scallions, and sesame oil and tofu and let cook about 10 minutes more. Serve hot.
If you make it according to the recipe this is more of a side dish, but if you add a generous scoop of brown rice into your bowl it works as a main dish.
Also, fresh shiitakes work great when you can get them. And if you're using dried you don't really have to soak them first--you can just crumble them right into the pot and they soften up just fine.
You can also use water chestnuts instead of bamboo, or if I double the recipe I like to add one can of water chestnuts (sliced) and one can of bamboo.
1/3 cup dried shiitake or cloud ear mushrooms
One 6-oz can bamboo shoots, drained, rinsed, cut into thin strips
2 garlic cloves, minced or pressed
1 Tbsp. peeled and minced fresh ginger (dried will work in a pinch, though)
4 cups vegetable stock
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 tsp. Thai chile paste (the red stuff)
salt and freshly ground black pepper to taste
4 oz. firm tofu
1/2 cup frozen peas, thawed
3 Tbsp. minced scallions
1 Tbsp. toasted sesame oil
1. Soak mushrooms in hot water about twenty minutes, then cut into strips and add to slow cooker. Add bamboo shoots, garlic, ginger, stock, vinegar, soy sauce, and chile paste. Season with salt and pepper, cover, cook on low 6 to 8 hours.
2. Just before serving, stir in the peas, scallions, and sesame oil and tofu and let cook about 10 minutes more. Serve hot.
If you make it according to the recipe this is more of a side dish, but if you add a generous scoop of brown rice into your bowl it works as a main dish.
Also, fresh shiitakes work great when you can get them. And if you're using dried you don't really have to soak them first--you can just crumble them right into the pot and they soften up just fine.
You can also use water chestnuts instead of bamboo, or if I double the recipe I like to add one can of water chestnuts (sliced) and one can of bamboo.
Sunday, August 8, 2010
Cabbage salad with sesame dressing
We've got a pretty good Asian market near us, so there's not much in the way of Japanese foodstuffs that I really miss, but shredded cabbage is one. You can get shredded cabbage here for cole slaw, but that tends to be fairly short pieces. In Japan, it's common to slice cabbage in long, thread-thin ribbons for a garnish on various meat dishes, or just for use as a salad. I'm working my way up to being able to slice it that thin, but it isn't easy. Akiko says it's the kind of job apprentice chefs in Japan are given when they're new on the job.
Still, I can just about get it, so I can make my favorite variation on the basic green salad. To wit:
1. Shred your cabbage. About a third of a small cabbage will make enough for two medium-sized bowls of salad.
2. Peel a section of daikon and cut off enough to make a cube of about an inch on the long sides and half an inch or so on the short sides. Run this through a mandoline so you have a bunch of thin sheets of daikon.
3. Take about a half cup of frozen corn and thaw it in the microwave.
4. Chop a handful of peanuts in the food processor.
5. Toss the cabbage, corn, and daikon together and put in bowls.
6. Top with sesame dressing (there's a brand called Masa's sesame miso dressing that's widely available in this country).
7. Garnish with the chopped peanuts.
If you can get the cabbage right you'll have all the crunchiness of raw cabbage but it'll be cut so thin that there won't be any bitterness. Very refreshing in the summer.
Still, I can just about get it, so I can make my favorite variation on the basic green salad. To wit:
1. Shred your cabbage. About a third of a small cabbage will make enough for two medium-sized bowls of salad.
2. Peel a section of daikon and cut off enough to make a cube of about an inch on the long sides and half an inch or so on the short sides. Run this through a mandoline so you have a bunch of thin sheets of daikon.
3. Take about a half cup of frozen corn and thaw it in the microwave.
4. Chop a handful of peanuts in the food processor.
5. Toss the cabbage, corn, and daikon together and put in bowls.
6. Top with sesame dressing (there's a brand called Masa's sesame miso dressing that's widely available in this country).
7. Garnish with the chopped peanuts.
If you can get the cabbage right you'll have all the crunchiness of raw cabbage but it'll be cut so thin that there won't be any bitterness. Very refreshing in the summer.
Thursday, August 5, 2010
Gjetost cheese
On the left is brie, on the right is gjetost cheese. I got this on cheese clearance at Smiths because I'd never tried it before. The picture doesn't really do justice to the surprising (alarming) brownness of this cheese. In its native Norway it's apparently called brunost, meaning brown cheese. It's made by boiling down milk products until they turn into what essentially is a block of caramel cheese, and that's pretty much what it tastes like. Sweetest. Cheese. Ever. I don't see it becoming my favoritest cheese ever, but it's pretty darn interesting.
My favorite cheese right now is Kerrygold aged cheddar, by the way. Best sharp cheddar I've ever had. A little expensive to cook with, but great for shredding on top of stuff or just eating on crackers. Yum.
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