Work is going pretty well now, I feel like I'm getting into the flow of work now. While I can't do every last thing yet, I definitely think that I'm picking up a lot of the 'process' stuff well, and it's just learning to apply the knowledge on a wider level as I get more experience.
My personal life is okay. I miss my girlfriend, but I suppose that it's only natural we talk less and less because of busier schedules. Oh well.
10.03.2008
9.28.2008
Reviewing recently-cooked recipes
It's been a long time since I've written about any recipes I've done, so I figured a relaxing Sunday evening is the best time to catch up...
One of the nice things about having a slow cooker is its versatility. A couple weekends back, I made this chili. I got all of the ingredients from Whole Foods - which, except for the chili powder and the ground beef, were exceptionally cheap (at least for New York) - and threw it in my handy-dandy slow cooker on the Low setting for an entire day. It was fantastic, and the chili powder - a mix based on what's used in New Mexico - gave it a nice kick, making it spicy but not to the point of sweating bullets. Definitely would make it again; it could feed you for 10-12 meals or so...slightly less if you like big servings.
Another slow cooker recipe I tried out, this time with my girlfriend, was pot roast. I enjoy eating meat that falls apart in your mouth, and this recipe (using a chuck cut) made a great meal. Unfortunately, I have to figure out a way to store it better; in the fridge, all of the fat in the gravy condensed, making it rather difficult to re-heat and eat afterwards. I suppose it would just dissolve upon being microwaved, but the sight of white globs of fat isn't something I like imagining eating.
Chicken noodle soup is one of my favorites, and this was a pretty quick recipe to throw together - although the serving sizes are way off, in my opinion. We cut the serving size down somewhat, but it still seemed like there was too much liquid and not enough 'other stuff' I ended up throwing in more of virtually everything (chicken, carrots, celery, onions, basil, oregano, salt, and pepper). It turned out quite well nevertheless, although the noodles ended up being a bit overcooked...probably a function of the haphazard method with which I put together the soup after realizing the serving sizes were out of whack.
Last, but not least, we also made some garlic bread. I now understand how they get the garlic taste in - you have to basically bake a ton of garlic cloves and mash them into a paste - but it turned out very well. The Italian bread I picked up from Whole Foods worked out quite well; something slightly thinner may have worked better, but there wasn't much variety at the store (apparently, they're huge fans of French baguette). Considering my appetite for pasta, it's a nice complement to round out the meal.
These potatoes lyonnaise, which I have probably eaten before but never knew what they were called, was my girlfriend's choice for a complement to the pot roast. They turn out quite well, despite her protestations that they could be better. The flavor is really baked into the potatoes, and they make for a good side dish during dinner or a quick snack. I have to try making them sometime, but I probably suck at boiling potatoes.
One of the nice things about having a slow cooker is its versatility. A couple weekends back, I made this chili. I got all of the ingredients from Whole Foods - which, except for the chili powder and the ground beef, were exceptionally cheap (at least for New York) - and threw it in my handy-dandy slow cooker on the Low setting for an entire day. It was fantastic, and the chili powder - a mix based on what's used in New Mexico - gave it a nice kick, making it spicy but not to the point of sweating bullets. Definitely would make it again; it could feed you for 10-12 meals or so...slightly less if you like big servings.
Another slow cooker recipe I tried out, this time with my girlfriend, was pot roast. I enjoy eating meat that falls apart in your mouth, and this recipe (using a chuck cut) made a great meal. Unfortunately, I have to figure out a way to store it better; in the fridge, all of the fat in the gravy condensed, making it rather difficult to re-heat and eat afterwards. I suppose it would just dissolve upon being microwaved, but the sight of white globs of fat isn't something I like imagining eating.
Chicken noodle soup is one of my favorites, and this was a pretty quick recipe to throw together - although the serving sizes are way off, in my opinion. We cut the serving size down somewhat, but it still seemed like there was too much liquid and not enough 'other stuff' I ended up throwing in more of virtually everything (chicken, carrots, celery, onions, basil, oregano, salt, and pepper). It turned out quite well nevertheless, although the noodles ended up being a bit overcooked...probably a function of the haphazard method with which I put together the soup after realizing the serving sizes were out of whack.
Last, but not least, we also made some garlic bread. I now understand how they get the garlic taste in - you have to basically bake a ton of garlic cloves and mash them into a paste - but it turned out very well. The Italian bread I picked up from Whole Foods worked out quite well; something slightly thinner may have worked better, but there wasn't much variety at the store (apparently, they're huge fans of French baguette). Considering my appetite for pasta, it's a nice complement to round out the meal.
These potatoes lyonnaise, which I have probably eaten before but never knew what they were called, was my girlfriend's choice for a complement to the pot roast. They turn out quite well, despite her protestations that they could be better. The flavor is really baked into the potatoes, and they make for a good side dish during dinner or a quick snack. I have to try making them sometime, but I probably suck at boiling potatoes.
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