Updates from September, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • Alejandro 10:38 am on September 21, 2009 Permalink | Reply
    Tags: beet, garden, pepper, sweet potato, , zucchini   

    This is what came out of my mom’s garden!  Amazing!

    Momsveggies

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  • Alejandro 5:38 pm on September 14, 2009 Permalink | Reply  

    whitebeandip1

    I came across this recipe one day, and bookmarked it for a rainy day.  Of course, who the hell ever has a can of Cannelini beans hanging around?

    Then again, who ever has white navy beans around (I though I’d used them in a chili one day, and never got around to it.)

    Ingredients:

    • Can of White Navy Beans, drained and rinsed
    • 6 cloves of garlic, roasted for a few minutes. (If you aren’t in a rush, let the garlic cool down for at least 10 minutes so that you don’t burn your fingers like I did)
    • 1/3+ cup of extra virgin olive oil
    • 1/4 of fresh parsley (actually fresh.  I can’t imagine it working the same with the crunchy dried version of parsley, but if you try it, let me know!)
    • Salt and his good friend Pepper

    Instructions:

    1. Put everything except the olive oil, salt and pepper in a food processor or blender.  Activate.
    2. Slowly add the olive oil until it’s a nice smooth but not liquidy texture.
    3. Salt and Pepper to taste (an important step.  Do not omit this from this recipe you crazy flavour nazis)
    4. Eat right away, or refrigerate for 12-24 hours.  The fridge time allows the flavours to combine and get yummier.

    whitebeandip2

    Equally important to this dish is the bread you eat with it.  Also taken from the recipe, I didn’t really modify anything.

    Ingredients:

    • Greek Flat Bread, cut into pieces
    • Olive oil
    • dried oregano
    • Salt and Pepper

    Instructions:

    1. Toss the bread with some olive oil
    2. Sprinkle oregano, salt and pepper on both sides of all bread pieces.
    3. Bake in a toaster oven or oven oven for about 5 minutes at 400F
    4. Dip into your dip.
    5. Consume

    🙂

     
    • Nat 9:01 pm on September 15, 2009 Permalink | Reply

      Made this tonight. Went a bit crazy w the salt on the bread, which i blame on really big salt shaker holes, but the dip was delicious. I agree, fresh parsley is key.

  • canbui 1:41 am on September 7, 2009 Permalink | Reply  

    I found the recipe, followed it, but i found it too liquidy. Did you add more flour than asked for?

     
    • A-town 11:23 pm on September 12, 2009 Permalink | Reply

      I followed the recipe to the letter. next time i make it, i’m thinking i’ll add veggies so that i’m not just eating chicken and sauce.

      are you sure you found the right recipe?

  • canbui 1:41 pm on September 5, 2009 Permalink | Reply  

    Can you post that chicken curry reciple one day?

     
    • A-town 11:22 pm on September 12, 2009 Permalink | Reply

      Yes. One day.

  • Alejandro 9:58 am on September 3, 2009 Permalink | Reply
    Tags: mushroom,   

    Steaksandwich

    Steak is great and all, but the Metro across the street sells these super thin “fast fry” steaks.  A part of me always looks at them and wonders if they’re only there to make you realize that thin steak is a waste.  Then there’s another part of me that looks at them and occasionally thinks… steak sandwich?

    So I went for it.  Here’s what I put in.

    • 2 slices of tomato
    • a few leaves of spinach
    • mushrooms
    • thin steak
    • some vegetable oil
    • french baguette
    • Some bbq sauce

    Heat the oil in a pan and cook the mushrooms for about 5-8 minutes.  Remove them when done.

    Rub oil onto both sides of your steak, then add it to a hot pan.  30-60 seconds later, turn it.  30-60 second after that, remove.

    Assemble sandwich.

    In the picture above you can see that I used some BBQ sauce.  If I make this sandwich again, I would say forgo that because it made the mushrooms constantly slide out.  This turned the whole sandwich eating experience into something far too stressful, not to mention it made a potentially delicious warm sandwich into a cold one.

     
    • Nat 9:34 pm on September 3, 2009 Permalink | Reply

      Excellent use of skinny steaks.

    • canbui 11:06 am on September 4, 2009 Permalink | Reply

      STEAK. That’s so classy!

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