Wednesday, February 24, 2010

Recession Proof Eating

Actually, I have a job. However, I spent all my money on clothes and liquor so I didn't go grocery shopping this week. But I have actually been eating really well with all the random stuff I had in the house that normally I am too lazy to cook, or that just sounds too boring to eat. None of it ended up being either boring or overly laborious, and I think I am going to make a lot of these things again next month so I can spend even more money on clothes and liquor.

Some highlights:

French green lentils cooked with garlic and pork neck (I violated my no shopping rule for the neck bones but it was possibly the best 50 cents I ever spent at New Seasons). Served with rapini from like two weeks ago that is miraculously still good, and some saltines left over from when I had swine flu.

Turkey chili-
I'd made some last week and frozen some. Never have defrosted leftovers been so exciting. I made the mistake of cooking it in cast iron so it ended up tasting like pan, but it was really good anyway. It had bell pepper, corn, and a bunch of spices Cook's Illustrated told me to use. Just enough meat to give it some nice texture.

With hella brown sugar, cinnamon, and some frozen blackberries I had around. With some nuts to make it last longer - they keep you full. But I like them on the side.

Corn omelettes-
Well more like a frittata. With frozen corn and seasoned with thyme. So delicious. I make these a lot. The perfect job for an 8-inch skillet.

Tuesday, February 23, 2010

Delicious Thing of the Week: Rice with Butter

White rice with butter is so good. It is good next door to something with a bolder flavor, like chili and stir fried rapini. Especially jasmine rice or basmati rice. With a pat of salted butter melted over the top. Yum.

Monday, February 8, 2010

Better Stir-Fried Brocolli

I am so into this recipe for "Better Stir-Fried Brocolli" from the current Cook's Illustrated, which makes this tender-crisp, lightly browned broccoli with a Chinese restaurant style tangy garlic sauce. Notice how in Cook's Illustrated everything is "better" or "improved" or "superior" or "reconsidered," or even "rescued" from banality. I reconsidered their recipe and have been making it with baby broccoli because I hate broccoli stem, but it's good with normal broccoli florets too. Another "kitchen note" is that this is gonna smoke, so open some windows or you will be the one who needs rescuing. But it is so good, it is worth the risk of asphyxiation.