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cooking/noshing notes
Apr. 24th, 2016 09:09 pmToday's efforts, brought to you in part by the Department of These Leftovers/Lemons/Yogurt Need To Be Used Up NOW:
* pan-fried ground turkey, to go with defrosted jar sauce on leftover penne, with red onion and cheese
* mashed parsnips
* leftover green beans seasoned with leftover bison drippings, with the four last radishes from the first spring crop, with their greens, plus a fistful of mint from the garden
* lemonade
* (in progress) oatmeal cookies with yogurt (using this recipe as a springboard, but with regular sugar instead of Splenda, a hit of Crisco to make up for the not-quite-a-cup-ness of the yogurt, and nutmeg and coriander added to the mix. Turns out I have only two cups of oats instead of three (and quick oats, at that), so adding another cup of flour, plus some flaxseed I picked up a few days ago from the Herbiary's sale bin.
* chicken thighs seasoned with cinnamon, nutmeg, and cumin. I'd read a recipe for Lowcountry Cinnamon Chicken in Charleston Receipts Repeats that looked interesting but too sweet and too fussy for my taste, so I then consulted a nutmeg chicken recipe and simplified it to four chicken thighs with white wine, olive oil, nutmeg, cinnamon, and cumin, baked at 375 F until cooked through. (Didn't track the time, what with other things on both literal and figurative burners claiming my attention; just peeked in when things started smelling/looking good, flipping the meat once and turning the oven off when I got going on the veg and starch.) Wine was Molino a Vento pinot grigio, which I think was from a Woodland Wine Merchant 6 for $60 bag.
* leftover brown rice, stir-fried with onions in olive oil and seasoned with tomato sauce and a bit of ancho pepper powder.
* asparagus. Chucked into boiling water for a couple of minutes; then turned the heat off and put the lid on. Perfect by the time the rice was done.
* (in progress) Shaker lemon tart
Onward!
* pan-fried ground turkey, to go with defrosted jar sauce on leftover penne, with red onion and cheese
* mashed parsnips
* leftover green beans seasoned with leftover bison drippings, with the four last radishes from the first spring crop, with their greens, plus a fistful of mint from the garden
* lemonade
* (in progress) oatmeal cookies with yogurt (using this recipe as a springboard, but with regular sugar instead of Splenda, a hit of Crisco to make up for the not-quite-a-cup-ness of the yogurt, and nutmeg and coriander added to the mix. Turns out I have only two cups of oats instead of three (and quick oats, at that), so adding another cup of flour, plus some flaxseed I picked up a few days ago from the Herbiary's sale bin.
* chicken thighs seasoned with cinnamon, nutmeg, and cumin. I'd read a recipe for Lowcountry Cinnamon Chicken in Charleston Receipts Repeats that looked interesting but too sweet and too fussy for my taste, so I then consulted a nutmeg chicken recipe and simplified it to four chicken thighs with white wine, olive oil, nutmeg, cinnamon, and cumin, baked at 375 F until cooked through. (Didn't track the time, what with other things on both literal and figurative burners claiming my attention; just peeked in when things started smelling/looking good, flipping the meat once and turning the oven off when I got going on the veg and starch.) Wine was Molino a Vento pinot grigio, which I think was from a Woodland Wine Merchant 6 for $60 bag.
* leftover brown rice, stir-fried with onions in olive oil and seasoned with tomato sauce and a bit of ancho pepper powder.
* asparagus. Chucked into boiling water for a couple of minutes; then turned the heat off and put the lid on. Perfect by the time the rice was done.
* (in progress) Shaker lemon tart
Onward!
