Some food play
Feb. 5th, 2014 05:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidFour dishes stood out recently.
I made a hot dish vaguely inspired by a salad Niçoise by sauteing onions and cubed potatoes, then adding bits of salt-cured black olives, a can of tuna, some cut up grape tomatoes, and a minced lemon. I wish I'd had spinach to put in too, or some green beans. It turns out I really like bits of lemon in things; I should remember this more frequently.
For some reason, I haven't done much cooking with lentils, though I enjoy them when other people cook with them. I finally bought some, and made a lovely vegan dish of them cooked with onions, mushroom, cayenne, cumin, and sweet potatoes, plus cubes of tofu.
I found a recipe on the internet (shocking, I know) for pancakes, using Greek yogurt as the liquid, along with an egg, plus flour and baking soda . I also added some salt and vanilla extract, and the pancakes came out beautifully, thick ones which I always think of as fancy or restaurant style, since the ones Mom makes are much thinner. Or made when I was growing up, anyway; not sure how much the parents do with pancakes these days.
A friend posted to Facebook that the secret to tempeh is to boil it before whatever other method of preparation. I've never liked tempeh, but figured it might be worth trying again. It turns out, boiling it first does change the texture and flavor enough to make it much more interesting. Once I'd drained it, I sauteed it with some Szechuan spicy sauce, with onion, garlic, ginger, carrot, and some mushroom. I wish I'd had some leafy greens, or some broccoli, but alas, I did not.
I made a hot dish vaguely inspired by a salad Niçoise by sauteing onions and cubed potatoes, then adding bits of salt-cured black olives, a can of tuna, some cut up grape tomatoes, and a minced lemon. I wish I'd had spinach to put in too, or some green beans. It turns out I really like bits of lemon in things; I should remember this more frequently.
For some reason, I haven't done much cooking with lentils, though I enjoy them when other people cook with them. I finally bought some, and made a lovely vegan dish of them cooked with onions, mushroom, cayenne, cumin, and sweet potatoes, plus cubes of tofu.
I found a recipe on the internet (shocking, I know) for pancakes, using Greek yogurt as the liquid, along with an egg, plus flour and baking soda . I also added some salt and vanilla extract, and the pancakes came out beautifully, thick ones which I always think of as fancy or restaurant style, since the ones Mom makes are much thinner. Or made when I was growing up, anyway; not sure how much the parents do with pancakes these days.
A friend posted to Facebook that the secret to tempeh is to boil it before whatever other method of preparation. I've never liked tempeh, but figured it might be worth trying again. It turns out, boiling it first does change the texture and flavor enough to make it much more interesting. Once I'd drained it, I sauteed it with some Szechuan spicy sauce, with onion, garlic, ginger, carrot, and some mushroom. I wish I'd had some leafy greens, or some broccoli, but alas, I did not.