Last year, I did some traveling, and so I think it’s about time I posted some photos of the trip. Mainly, the food parts! We’ll start with the first trip to Scandinavia. I went through Sweden, Denmark, and Norway.
The last 2 weekends have been quite busy, so I’ve fallen a little behind. Next weekend, I’ll be out of town, so no catching up there.
Who doesn’t love roasted vegetables of any kind?!
They shrink quite a bit, and it takes a little longer to cook, but I think it makes them so much better. I was surprised by this sandwich, it ended up being a lot better than I thought. I also really liked the pickles, bread and butter kind, after the adjustment (adding some chili paste, garlic, and ginger to them, and letting them marinade in that for a little bit).
I know, it’s actually Sunday, but I needed this recipe for the following recipe. Luckily, both dishes go together really well without a lot of extra work. Spaghetti is a staple go to for me for dinners because I can make a pot of sauce for the week and just boil up noodles when I get home. I’ve been making it for so long, that I kinda forgot what a simple tomato sauce is like. This was a really nice, simple tomato sauce that I think, if you really wanted to add to it, you could.
This recipe needed the tomato sauce and the herb oil from the dish above. Though the herb oil was a recipe within the spaghetti recipe and so doesn’t actually count towards the ones in the book. These were delicious and a great alternative to making chicken parm the traditional way (also a healthy alternative!).
Atlanta Falcons are off to the Super Bowl. I hope there’s a fun and simple dish for a party!
If you know me at work, you know I eat yogurt for breakfast just about everyday. So much yogurt that me and Lee (a fellow yogurt buddy!) are going to eventually put up a small blog on our yogurt reviews (strong maybe). However, on the weekends, I usually don’t eat breakfast (coffee and brunch is a different story) but I have some time this morning to give oatmeal a try. Added bananas since I picked up some for the recipe below.
So maybe I’m just used to eating instant brown sugar kind, but this was a lot different than I thought. Next time, less salt and maybe I’ll add brown sugar while it’s cooking.
At some point, I have to at least start doubling up on recipes if I want to finish the book this year. I had just about all the things for this recipe except for the oatmeal which I picked up for the recipe above, so this worked out well. Also, I love banana bread.
Delicious! A lot more work than I thought/read and a good reason why I love cooking more than baking (but I’m learning). I also may not have ground the oatmeal fine enough, I’m not sure, I get a few oatmeal bits in my bites.
I hope you read the title in the voice of the boats boats boats girl. If you have no idea what I’m talking about, it’s a HIMYM reference.
Yes! Second post, so far, so good. As I get back into the swing of this, I’ll be working on a format, so things might change, who knows?! Right now, I’m thinking of the book – recipe name and author, so that’s what you’ll see up top, but that means I need to come up with a title for each post, which is going to be tricky.
If you haven’t heard by now, there was a winter storm moving it’s way east and Atlanta was expected to get anywhere from 1-6 in. (which for Atlanta, could shut down the city). So that means people panic and the stores got crazy. I decided to pick a recipe with the least amount of ingredients so I could get in and out as fast as possible. This recipe was a whole roaster chicken, some oil, and some salt. Easy enough.
The recipe was not too difficult, and I really didn’t know what to expect, but it turned out delicious! Alton’s version has a lot more color to it, so I think I missed something, but otherwise, I think it worked. The chicken turned out perfectly done, and the jus at the bottom of the pot made for a great dipping sauce. Now what to do with all the leftovers?
This is how you survive a snow day right?
I’m back! Again! Hopefully this will last longer than my last return, but as we all know, writing/keeping up a blog is a lot more work than one thinks. With life and work getting in the way, it gets harder and harder to write (and in my case, cook too). With the start of a new year, why not give a new challenge a try.
A friend at work posted a fun idea and I decided to give it a try too. The idea is to go through all the recipes in a cookbook (which gave me an excuse to get a new cookbook). So if you haven’t guessed it, I decided to go with Alton Brown’s new book, EveryDayCook. I have always been a fan of his shows, recipes, and writing so this was a no-brainer for me.
To kick this off, I decided to start with a mushroom stroganoff. A relatively simple recipe to help me get back into the swing of things.
Hopefully I can keep this up on a weekly basis, as my goal is to finish the whole book by the end of the year.
A little about my cooking habits. Way back when, I would go shopping once a week and try to get everything I wanted to cook on that one trip. This is a very popular method and it works well. However, I had this bad habit of saying “Sure!” when friends would say, “Hey, let’s go get drinks and food somewhere.” (I’ve gotten much better about it, as it gets costly!) Then on other nights, I would have to work late and didn’t feel like cooking afterwards. So this would leave me with uncooked meats or produce that would start going bad. Meats, I would freeze, but then sometimes I would forget about them, and the produce ended up being tossed.
Now, I’ve changed that up and I go shopping when I plan on cooking. So that means more trips on the way home from work if I plan on cooking, but virtually no more wasted foods cause I usually only get things I plan to use. This has forced me to start a different habit, stocking up my pantry with canned goods and non-perishables when they’re on sale, you know, just in case. So today, being a lazy Sunday, I decided to use everything from my pantry except for going out to get a pork shoulder and some onions and stick them in a crock pot.
As you see, I had some chipotle peppers on hand (maybe use half the can if you want to watch the heat), a can of tomatoes, roasted tomato salsa, and some stock. I coated the pork shoulder with a dry rub (I have all the seasonings on hand, but I bet its not necessary), and sliced up the onions. Put most of the onions on the bottom, poured everything else in except the stock, stuck the shoulder in fat side down, and tossed a few onions on top. Poured whatever amount of stock in so it covered up most of the pork. Be careful not to over fill it as the pork will also release water. Turned on high and let the aroma fill up the house.
I also had a small bag of yellow rice, so I cooked that up towards the end of the 8hrs. Shred the meat and top the rice. Yum!
Yea, this makes enough for the week.