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Browsing Tag: carrot
Last night’s dinner was another Korean dish I recently encountered while doing some research. I have enjoyed this wonderful dish at my Korean friends’ parties and honestly, I just had to pare and simplify this recipe down for one. Or two, depending on how hungry you are. From the recipe I used as a base, I had to find a way to make this easier so I broke out the components of this dish. Marinated stir fried beef. That is easy enough, I have done that several times in the past. Stir fried vegetables. Same. Korean glass noodles. Well, that is a new one for me. I have read several ways to prepare these sweet potato starch noodles – from what I can tell one…
Tonight’s post is another of my attempts to foolproof a single serving dish. Previously, I have made single servings of rice, mashed potato, and farro. This time I want to tackle another of those tough to cook ingredients – lentils. On the stove top, lentils have a reputation for either being under or over cooked. Under cooked lentils are crunchy and when over cooked, they blow out and become mushy. Couple that challenge with also cooking a small amount and the effort becomes frustrating. Sous vide cooking is once again coming to the rescue so we never have under or over cooked lentils. As a bonus, we can flavor them while they cook to get consistent and enhanced results instead of the unpredictable results everyone dreads…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
Here is the recipe for last night’s dinner which used up the leftovers from the Smoked Turkey Breast I recently made. This dish is a perfect example of how to enjoy one delicious meal that is nearly impossible to scale into a single serving and use the feast’s leftovers for a second, equally delicious meal. The concept is as old as the traditional Thanksgiving turkey dinner that uses the leftovers for dishes like turkey pot pie and/or turkey tetrazzini and/or turkey noodle soup and others. This dish is also a fabulous comfort food experience that need not wait until Thanksgiving to enjoy. And surprisingly enough, it is not incredibly time-consuming and is quite flexible. So if you are looking to enjoy…
Here is a stir fry recipe showcasing green beans and prawns. The sauce in this dish is light and not the typical spicy style you probably have come to expect from me. See… I can throw you a curve once in a while! This dish is based on one I enjoy at a neighborhood Chinese restaurant and is perfect for a quick to prepare and light dinner. Need I say it is versatile? Like nearly all stir frys, you can tweak and twist the ingredients to suit your unique tastes and desires (and ingredients!). Substitute chicken for the prawns, no problem. Replace the green beans with broccoli, no worries. To add a bit more umami to the dish, I used rehydrated oyster mushrooms. They will also add…
What goes better with fresh baked bread than a hearty stew! Well, fast on the heels of the No Knead Dutch Oven Bread comes this lamb stew with vegetables and Guinness. Yep, that’s right… we are cooking with beer here. I am not much of a beer drinker, but I do like Guinness – so this recipe was a must make. This recipe is a variant of the one on Jenn Segal’s Once Upon a Chef website and scaled down for 2 people (or 1 person and leftovers!). In reality, this recipe is a straightforward stew so there are no surprises here. The surprise is in the hearty, delicious results complimented beautifully with the fresh bread made earlier. With the unseasonably cool and…
Winter is still gripping the Pacific Northwest and this means perfect weather for using the oven for a lengthy roast like a beef roast. I am sure many of us remember growing up with the weekly beef roast dinner. Perhaps is was a beef chuck roast cooked in a liquid paired with potatoes and a green salad. It sounds very boring compared to the meals we enjoy now, but there is beauty in this simplicity. But let’s face it… the typical beef roast is way too much for one person. And given that one of the driving factors for this blog is to show you how to make meals without having to ‘enjoy’ it for seven days straight, this meal was just begging…
Here we are, one month after good old Punxsutawney Phil poked his head out of his burrow and saw his shadow. And as superstition/tradition would have it, we have ‘enjoyed’ four more weeks of winter with two more to go. So I decided why not ‘enjoy’ a soup made with a forgotten and ignored root vegetable – the parsnip. I recently cooked with parsnips in the Bableves Kolbasszal recipe and I thought, why not make some other dishes with this reliable and flavorful vegetable. First up, a roasted parsnip soup. To be exact, it is a roasted parsnip and carrot soup. When roasted, both of these vegetables become sweeter – which is good – and that sweetness allows us to pair it with…
Tonight I am making a simple, but tasty Hungarian bean and sausage soup – bableves kolbásszal. Since finding this gyulai kolbalsz at a local international market, I searched for recipes to try with it. This recipe is a mash-up of several I found on Hungarian blogs and web sites. I think the sausage is the star, but do not count out the supporting players, These supporting ingredients bring a wonderful depth of flavor – turnips, parsnips, carrots, onion, parsley, garlic and of course… bacon! Add sour cream and vinegar and this soup has pizazz! Give this hearty and flavorful soup a chance and you’ll be celebrating Hungarian cuisine like me! Save Print Bableves Kolbásszal Prep time: 20 mins Cook time: …
Tonight’s dinner is a big hit with family and friends, but sometimes I just want to enjoy this meal by myself. It does take a bit more planning and preparation than most of my recipes, but the results are worth the effort. Basically, rouladen is a German dish of thin beef steak slathered with stone ground mustard and wrapped around bacon, onions, carrot, and pickle, then seared and braised until tender. The braising liquid is the base for a flavorful gravy – perfect over spaetzle or potatoes as an accompaniment. Don’t be afraid of this recipe as your effort will be well rewarded. Save Print Beef Rouladen Prep time: 10 mins Cook time: 2 hours 20 mins Total time: 2 hours…