More recaps. Mostly food.
I've been updating less, but hopefully doing more. Mostly.
We went to Chicago the weekend before last and basically ate our way through it. Wasabi Ramen, Lou Malnati's pizza, Portillos. Be still my stomach. We have started the week off a little bit more gently with bran and turkey dumplings so far, though Jill has whipped up a kimchi soup for later.
Turkey dumplings An experimental and use things up meal. Pulled turkey from the greens combined with buttermilk dough to make dumplings. No butter at all this time, instead of half a stick. I am pretty pleased with it; it's especially good with cracked black pepper. Very comforting sort of meal. Would make again. Dumplings are wonderful. The second time I tried (last night) I didn't get the buttermilk/flour ratio quite right and the dumplings never firmed up. Alas.
Overnight oats. Hoo. I tried, I really did. I tried multiple versions of these. I decided not to make an overly negative update elsewhere calling them out, but who reads livejournal anyways? This is a very photogenic layered parfait thing with milk or greek yogurt and fruit and oats. The problem is that without cooking, the starch in the oats is chalky. Steel cut oats (despite being recommended in several recipes) are even worse. They don't even keep especially well. For the remaining frozen blueberries and yogurt that I have, I'll try and make muffins. This is a stinker of a recipe; just make regular oatmeal in five minutes or eat some bran instead.
Our current "Asian" stewed Eggplant recipe is not worth repeating either. The spatch-cocked turkey, though, was everything one could dream of. The stuffing ended up being way too much for just the two of us, so, uh, hopefully it freezes well. http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe.html
I made some Charquican (a Chilean squash-curry type dish) which is really good on brown rice. I added some Cajun spices to make it just a little more spicy and garlicy. I'd make it again.
We went to Chicago the weekend before last and basically ate our way through it. Wasabi Ramen, Lou Malnati's pizza, Portillos. Be still my stomach. We have started the week off a little bit more gently with bran and turkey dumplings so far, though Jill has whipped up a kimchi soup for later.
Turkey dumplings An experimental and use things up meal. Pulled turkey from the greens combined with buttermilk dough to make dumplings. No butter at all this time, instead of half a stick. I am pretty pleased with it; it's especially good with cracked black pepper. Very comforting sort of meal. Would make again. Dumplings are wonderful. The second time I tried (last night) I didn't get the buttermilk/flour ratio quite right and the dumplings never firmed up. Alas.
Overnight oats. Hoo. I tried, I really did. I tried multiple versions of these. I decided not to make an overly negative update elsewhere calling them out, but who reads livejournal anyways? This is a very photogenic layered parfait thing with milk or greek yogurt and fruit and oats. The problem is that without cooking, the starch in the oats is chalky. Steel cut oats (despite being recommended in several recipes) are even worse. They don't even keep especially well. For the remaining frozen blueberries and yogurt that I have, I'll try and make muffins. This is a stinker of a recipe; just make regular oatmeal in five minutes or eat some bran instead.
Our current "Asian" stewed Eggplant recipe is not worth repeating either. The spatch-cocked turkey, though, was everything one could dream of. The stuffing ended up being way too much for just the two of us, so, uh, hopefully it freezes well. http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe.html
I made some Charquican (a Chilean squash-curry type dish) which is really good on brown rice. I added some Cajun spices to make it just a little more spicy and garlicy. I'd make it again.