.7 kg potatoes
3/4 cup whole milk
4 Tbsp butter
Salt
Peeled and cut potatoes. Boiled potatoes in salted pot of water for 20 minutes. Drained potatoes and immediately mashed them. Added butter and milk, mashed some more. Added salt to taste.
This may need more milk next time.
Tuesday, November 22, 2011
Tuesday, November 22nd, 2011 - Stuffed Turkey Breast
Recipe: http://simplyrecipes.com/recipes/stuffed_roast_turkey_breast/
2 boneless skinless turkey breasts
1 shallot, minced
2 Tbsp butter
3 white mushrooms, chopped finely
4 large sage leaves, chopped finely
2 Tbsp dried cranberries, chopped
1 crusty roll, torn into very small pieces
1/3 cup chicken broth
Salt and pepper
Chopped up mushrooms, sage, and cranberries together first in a bowl. Then heated up a pan and minced shallot. Added butter to pan, then added the shallots. Tear up the bread while everything is cooking. Let the shallots cook for several minutes until they started to turn brown. Added the mushroom, sage, cranberry mix. Let that cook for 3 minutes. Make the chicken broth. Added the bread and chicken broth to the pan and let it cook. Removed from heat to let cool.
Turned on the oven to 400 degrees. Pounded the turkey into thinner pieces. Put the stuffing on, rolled up each breast and tied with string. Brushed turkey breasts with olive oil and put some salt on. Cooked the turkey in large corning ware for 20 minutes. Turned down temp to 375 degrees and cooked for another 10 minutes.
Let sit with lid on for 15 minutes.
2 boneless skinless turkey breasts
1 shallot, minced
2 Tbsp butter
3 white mushrooms, chopped finely
4 large sage leaves, chopped finely
2 Tbsp dried cranberries, chopped
1 crusty roll, torn into very small pieces
1/3 cup chicken broth
Salt and pepper
Chopped up mushrooms, sage, and cranberries together first in a bowl. Then heated up a pan and minced shallot. Added butter to pan, then added the shallots. Tear up the bread while everything is cooking. Let the shallots cook for several minutes until they started to turn brown. Added the mushroom, sage, cranberry mix. Let that cook for 3 minutes. Make the chicken broth. Added the bread and chicken broth to the pan and let it cook. Removed from heat to let cool.
Turned on the oven to 400 degrees. Pounded the turkey into thinner pieces. Put the stuffing on, rolled up each breast and tied with string. Brushed turkey breasts with olive oil and put some salt on. Cooked the turkey in large corning ware for 20 minutes. Turned down temp to 375 degrees and cooked for another 10 minutes.
Let sit with lid on for 15 minutes.
Tuesday, November 1, 2011
Friday, October 28th, 2011 - Scalloped Potatoes
I used the recipe for scalloped potatoes in Best New Recipes book. The recipe called for cheddar, but I only had gruyere. This means it was a little bit stinkier, but it still tasted fine.
This was much faster than the potato gratin recipes take and it was just as tasty. This is a keeper.
June 2012 Update: I made this with russets has suggested and they totally fell apart. Only use waxy potatoes for this! Laos, used like colby jack for the cheese and it's just too mild. Need something stronger.
This was much faster than the potato gratin recipes take and it was just as tasty. This is a keeper.
June 2012 Update: I made this with russets has suggested and they totally fell apart. Only use waxy potatoes for this! Laos, used like colby jack for the cheese and it's just too mild. Need something stronger.
Tuesday, October 18, 2011
Monday, October 17th, 2011 - Vegetable Chow Mein
I used this recipe as a reference, but generally did my own thing: http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-chow-mein-recipe/index.html
2 small carrots
1 green bell pepper
4 or 5 brown mushrooms
1/3 of a chinese cabbage
package of egg noodles that was for four people
vegetable oil
soy sauce
1/4 cup chicken broth
I boiled the noodles for 4 minutes in a salted pit of water. I chopped up all the vegetables. I drained the noodles and thoroughly rinsed them with cold water. I heated my skillet on high and added lots of vegetable oil. I padded the noodles dry and then put them in the skillet to brown. I added lots of garlic and ginger. I moved them around every once in a while and browned them for four minutes. I made some space in the middle, added more vegetable oil and added the carrots and let those cook. I repeated this every time for every vegetable added. Then I added the chicken broth and lots and lots of soy sauce and salt and more garlic.
We both thought this turned out well. It's not the most healthy thing, but I will keep it in the rotation.
2 small carrots
1 green bell pepper
4 or 5 brown mushrooms
1/3 of a chinese cabbage
package of egg noodles that was for four people
vegetable oil
soy sauce
1/4 cup chicken broth
I boiled the noodles for 4 minutes in a salted pit of water. I chopped up all the vegetables. I drained the noodles and thoroughly rinsed them with cold water. I heated my skillet on high and added lots of vegetable oil. I padded the noodles dry and then put them in the skillet to brown. I added lots of garlic and ginger. I moved them around every once in a while and browned them for four minutes. I made some space in the middle, added more vegetable oil and added the carrots and let those cook. I repeated this every time for every vegetable added. Then I added the chicken broth and lots and lots of soy sauce and salt and more garlic.
We both thought this turned out well. It's not the most healthy thing, but I will keep it in the rotation.
Sunday, October 16th, 2011 - Pumpkin Soup
I used this recipe: http://simplyrecipes.com/recipes/spicy_pumpkin_soup/ , but I messed it all up. Some options for next time:
Treat it like a butternut squash soup and puree a pumpkin and just add heavy cream and brown sugar and be done. I used this recipe for making puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/
Or I need to roast or steam carrots and pumpkin together, then blend or something like that, though I can't find the recipe.
Either way, pumpkin soup needs major improvement.
October 2012 Update: Tried this again from scratch and added roasted carrots and potatoes and it was a failure. Stop making pumpkin soup!!
Treat it like a butternut squash soup and puree a pumpkin and just add heavy cream and brown sugar and be done. I used this recipe for making puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/
Or I need to roast or steam carrots and pumpkin together, then blend or something like that, though I can't find the recipe.
Either way, pumpkin soup needs major improvement.
October 2012 Update: Tried this again from scratch and added roasted carrots and potatoes and it was a failure. Stop making pumpkin soup!!
Monday, October 3, 2011
Monday, October 3rd, 2011 - Pasta e Fagioli
Recipe: followed American's Test Kitchen recipe
Changes: I don't add celery, red pepper flakes, anchovy fillets, or Parmesan rind.
I really like this soup. The pancetta is a must because it adds great flavor.
Update: January 2013
I added the red pepper flakes and Parmesan rind this time and it added good flavor and it looked like a professional soup, which I was proud of. I used farfelle (bowties) pasta. However, I would minimize the red pepper flakes just a bit because it was a little hot. I made the full recipe which I recommend doing every time. It makes enough for 2 dinners and lunch for 1.
Changes: I don't add celery, red pepper flakes, anchovy fillets, or Parmesan rind.
I really like this soup. The pancetta is a must because it adds great flavor.
Update: January 2013
I added the red pepper flakes and Parmesan rind this time and it added good flavor and it looked like a professional soup, which I was proud of. I used farfelle (bowties) pasta. However, I would minimize the red pepper flakes just a bit because it was a little hot. I made the full recipe which I recommend doing every time. It makes enough for 2 dinners and lunch for 1.
Sunday, October 2nd, 2011 - Butternut Squash Soup
Recipe: Followed recipe in America's Test Kitchen
Changes:
I cut the squash into six or eight pieces instead of four so they could all fit in my pot.
I do not have a big steamer, so I emptied out half of the liquid to fit in my little steamer basket. I added all of that liquid back when I was pureeing or warming up later, so the extra liquid doesn't seem necessary to me.
Thoughts:
I did like this steaming method instead of roasting, so I will use this in the future. I'm not sure shallots made a difference, so if I can't find shallots, a regular onion will do.
Update: I put in 1/2 cup of heavy cream and I think it was too much. Takes away from the flavor of the squash.
Changes:
I cut the squash into six or eight pieces instead of four so they could all fit in my pot.
I do not have a big steamer, so I emptied out half of the liquid to fit in my little steamer basket. I added all of that liquid back when I was pureeing or warming up later, so the extra liquid doesn't seem necessary to me.
Thoughts:
I did like this steaming method instead of roasting, so I will use this in the future. I'm not sure shallots made a difference, so if I can't find shallots, a regular onion will do.
Update: I put in 1/2 cup of heavy cream and I think it was too much. Takes away from the flavor of the squash.
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