[recipe dump]
I never ever ever have time to cook properly during the week, so I always treat myself and have amazing food on weekends. So I thought I would share a few recipes from today, because they have made me warm and comfortable and happy. Two notes - first off, I live at 7000ft elevation, so my quantities and cooking times are different than most of y'all's would be, and second, because of that, I tend not to measure. So.
For breakfast I had
Beer Pancakes
1c sifted all-purpose flour
1/4c white sugar
3/4tsp baking powder
1/2tsp salt
1 egg, beaten
1c beer (or other liquid - I used ginger beer today, and I hear they're good with cola too)
2tbsp butter, melted (or you can substitute 4 1/2tsp extra-virgin olive oil)
1. Stir together flour, sugar, baking powder, and salt.
2. Whisk in egg, beer, and butter/oil. You may also add other seasonings at this point - a teaspoon of vanilla, some cinnamon, nutmeg, whatever, as long as you make sure it goes with whatever liquid you've decided to use.
3. Heat a skillet coated thinly with oil or cooking spray over medium heat. Dole the batter out in 1/4c batches. Cook the pancake until bubbles start to form on the top, then flip over and allow to cook to golden brown. Lather, rinse, repeat.
Yield: 8 (or so)
For lunch, I made
Fried Brown Rice
2c leftover brown rice, refrigerated overnight
2 eggs
diced vegetables (I used carrots, celery, and onion, but you can add/subtract at will)
vegetable oil
soy sauce
salt & pepper to taste
toasted sesame oil
1. Heat a wok over high heat. Add a small amount of vegetable oil. Partly caramelise the onions, then add the other vegetables. Cook until lightly crisped, but not mushy. Remove to a separate dish.
2. Making sure you have enough oil left in the wok, lower the heat to medium low. Give the wok a few moments to cool down, then add the egg. Stir quickly to make sure it doesn't burn onto the bottom of the wok.
3. Once the egg is mostly cooked, add the rice, making sure to break up any clumps right away. Crank up the heat again and fry the rice and egg together for a few minutes.
4. Add the vegetables back in and allow to cook for a few minutes more.
5. Add soy sauce to taste, along with other seasonings (I used garlic powder and a hint of chili). Stir well.
6. Add in a little bit of toasted sesame oil. Cook for just long enough to release the flavour, then remove from the heat. Serve immediately.
Yield: 3-4 servings
And for dinner,
Broccoli Soup
2c chicken broth (I like the low-sodium kind)
2 1/2c fresh broccoli, chopped
1/4c onion, chopped
1c milk
2tbsp flour (I use masa)
1/2tsp oregano
salt & pepper to taste
1. Caramelise onion (and, if desired, minced garlic). Drain.
2. Bring broth to a boil. Add onion(/garlic) and broccoli. Cook until broccoli is tender (~5min).
3. In a separate bowl, mix milk slowly into flour until well blended.
4. Stir flour mixture into broth mixture. Cook until soup is thick. Blend with an immersion blender until smooth. Stir in seasonings.
Yield: 5 servings
And now I am going to sit back and enjoy my ginger snaps with nutella and my half-pint of raspberries. Mmmmm. :D Also, the nice thing about living alone? I have a tonne of leftovers.
For breakfast I had
Beer Pancakes
1c sifted all-purpose flour
1/4c white sugar
3/4tsp baking powder
1/2tsp salt
1 egg, beaten
1c beer (or other liquid - I used ginger beer today, and I hear they're good with cola too)
2tbsp butter, melted (or you can substitute 4 1/2tsp extra-virgin olive oil)
1. Stir together flour, sugar, baking powder, and salt.
2. Whisk in egg, beer, and butter/oil. You may also add other seasonings at this point - a teaspoon of vanilla, some cinnamon, nutmeg, whatever, as long as you make sure it goes with whatever liquid you've decided to use.
3. Heat a skillet coated thinly with oil or cooking spray over medium heat. Dole the batter out in 1/4c batches. Cook the pancake until bubbles start to form on the top, then flip over and allow to cook to golden brown. Lather, rinse, repeat.
Yield: 8 (or so)
For lunch, I made
Fried Brown Rice
2c leftover brown rice, refrigerated overnight
2 eggs
diced vegetables (I used carrots, celery, and onion, but you can add/subtract at will)
vegetable oil
soy sauce
salt & pepper to taste
toasted sesame oil
1. Heat a wok over high heat. Add a small amount of vegetable oil. Partly caramelise the onions, then add the other vegetables. Cook until lightly crisped, but not mushy. Remove to a separate dish.
2. Making sure you have enough oil left in the wok, lower the heat to medium low. Give the wok a few moments to cool down, then add the egg. Stir quickly to make sure it doesn't burn onto the bottom of the wok.
3. Once the egg is mostly cooked, add the rice, making sure to break up any clumps right away. Crank up the heat again and fry the rice and egg together for a few minutes.
4. Add the vegetables back in and allow to cook for a few minutes more.
5. Add soy sauce to taste, along with other seasonings (I used garlic powder and a hint of chili). Stir well.
6. Add in a little bit of toasted sesame oil. Cook for just long enough to release the flavour, then remove from the heat. Serve immediately.
Yield: 3-4 servings
And for dinner,
Broccoli Soup
2c chicken broth (I like the low-sodium kind)
2 1/2c fresh broccoli, chopped
1/4c onion, chopped
1c milk
2tbsp flour (I use masa)
1/2tsp oregano
salt & pepper to taste
1. Caramelise onion (and, if desired, minced garlic). Drain.
2. Bring broth to a boil. Add onion(/garlic) and broccoli. Cook until broccoli is tender (~5min).
3. In a separate bowl, mix milk slowly into flour until well blended.
4. Stir flour mixture into broth mixture. Cook until soup is thick. Blend with an immersion blender until smooth. Stir in seasonings.
Yield: 5 servings
And now I am going to sit back and enjoy my ginger snaps with nutella and my half-pint of raspberries. Mmmmm. :D Also, the nice thing about living alone? I have a tonne of leftovers.