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Post by unclephillian on Mar 4, 2024 21:51:32 GMT -5
I have finally made the stir fry recipe from the Inaugural Week. I knew this was gonna be an involved recipe; recently I haven’t been motivated to make anything super complicated so I waited until I had time on a weekend. And boy am I glad I did so!!!!!
This recipe, unfortunately, requires Small Amounts Of A Shitload Of Ingredients. And, it requires things that aren’t commonly found at grocery stores. Sunday I went on an adventure to the store to get the basic stuff, and to hopefully find fermented bean sauce and Shaoxing wine. Wasn’t able to find either, even after going to a second store. I quickly googled suitable substitutes in the middle of the international aisle at Store #2: hoisin sauce for the bean sauce, then would water down a little bit of apple cider vinegar for the wine.
I was already annoyed by the time I got home so I took a nap like I was a cranky toddler. I awoke refreshed and ready to make dinner. Started with the sauce, which yes it was annoying to get everything out but I will say the sauce is bussin. I will probably make a big batch to use in other things. The lemon really makes a difference. I also microplaned the garlic and ginger and chopped the green onions (bc I couldn’t find scallions). But, the annoyance was getting worse after every trip I took to the pantry and fridge.
Next was prepping the tofu. This is where things went awry. I should note that I am not a big fan of tofu— I’ll eat it when it’s already in a dish at a restaurant but it’s not something I ever use for meals at home. But I wanted to give it a shot!! It’s fried!! Who doesn’t like fried food!!! Whole Foods has very good fried tofu!! After drained the tofu water out of the package I cut it up into cubes and.. my stomach started rebelling. I started to feel really gross and uneasy. I chalked it up to me not eating well earlier in the day. Then I took paper towels to press out some more of the Tofu Juice and I started gagging. I was having such a visceral reaction to the texture and my brain said Nope Don’t Do It Bitch!!!
I had to stop. It no longer sounded good and I was frustrated and tired so I had rice and beans for dinner instead and cut my losses with the tofu. Started brainstorming for substitutes I could use that wasn’t chicken and I thought of fried cauliflower— which is something I eat often. With that, I had decided to make the dish the following day after getting a head of cauliflower.
It was actually nice tonight to already have a lot of the ingredients prepped. It still took an hour to make. I ended up using a separate recipe for pan-fried cauliflower, but all I had to do was steam it until tender, coat in egg mixture + flour mixture and fry.
FUCK did the cauliflower slap. I could have eaten that entire pan by itself and been content. I think I used three tablespoons of oil and it got browned and crunchy, so many not the healthiest but def better than deep frying it.
From there I followed the recipe as directed, coated everything in the sauce, and y’all.., this is better than takeout. It was so flavorful and warm and comforting. Gosh DANG I can’t wait to have this again. It was absolutely worth enduring the piddliness of the recipe, but I will not do it all from scratch on a weeknight. And now I’m gonna be making fried cauliflower all the time
Post by LoveLuckLaughter on Mar 5, 2024 18:05:53 GMT -5
Due to having 32oz of paneer left over from the weekend, I’m going to make a version of these. I’ll make them tomorrow, since I work the ER today. Will likely add garam masala and curry. Will probably lightly coat the paneer and air fry or pan fry to give it a little crunch to the outside. Also planning on pickling the red onions.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Teddy Flair
Bleary-Eyed Bonnawook Doesn't Want This
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by LoveLuckLaughter on Mar 7, 2024 22:34:15 GMT -5
I purchased the ingredients for the first two shares and am working backwards.
Tonight! The only tweaks I did were to add a little more 1/2&1/2 and a tiny bit of SupeЯfuЯЯyanimal’s Ghost Pepper Powder. Delicious! Thanks unclephillian!
And I made the Paneer tacos. Tweaks here: added garam masala and curry to the marinade, lightly floured and air fried the paneer and then added the marinade and pan seared the sauce with it. I would make the sauce more “wet” next time. I did pickle the red onions and I added a smidge of monk fruit sugar to the Cilantro yogurt sauce. It was Yuuuuuuummy!
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by potentpotables on Mar 12, 2024 8:24:13 GMT -5
OK, this is a NYT Cooking recipe that I've tweaked, and you can too! Get in, we're doing Sheet Pan Italian Sandwiches losers!
First off, my amounts are estimates. You can adjust for the veggies you like more/less of course.
Starting with the veggies:
30 cherry tomatoes (or about a pack as they sell them) 1 red onion, sliced thinly 3 red peppers, sliced thinly in strips 8 pepperoncinis (with a bit of the juice added into the bowl) 1 small pack baby bella mushrooms (or whatever other kind of mushrooms you like)
1 head radicchio, cored and sliced thinly
1 can chickpeas, dried and rinsed
half pound salami (optional for vegetarians) As much sharp provolone as you could possibly want (a wedge like they sell it in stores usually lasts me 1.5 rounds of this recipe)
Marinade:
5-6 cloves of garlic chopped (or more!) salt and italian seasoning equal parts red wine vinegar and EVOO (I do a half cup of each)
First, prep the veggies. I keep the radicchio separate and roast it separately until the end.
Next, prep the marinade. You want to chop the garlic, and then put the salt and italian seasoning in it and continue chopping to combine. Put the garlic mixture in a bowl, add the red wine vin and EVOO, and whisk to emulsify.
Marinade the veggies, radicchio, and chickpeas separately.
I do the chickpeas in the airfryer at 400 for 20-22 minutes to get them nice and crispy. YMMV on the texture for your chickpeas.
Roast the veggies (sans radicchio) to your preferred texture. I find I like mine for about 40 minutes at 400 degrees.
Pop the radicchio in at 400 on a separate sheet at some point. I do radicchio for 12-14 minutes, don't want it to burn and it's more delicate than the other veggies.
When the chickpeas and radicchio are done, add them to the veggies on the one sheet and stir, and then roast just a tiny bit more.
I usually take the salami, put it on the sheet the radicchio was on, and put it in the oven to roast a bit - like the last 5-8 minutes of the veggies. I do this because my wife is vegetarian, but you could put the salami on top of the veggies.
Shred the provolone, and sprinkle to your desire on the roasted veggies, and then melt it with the broiler (or in the 400 oven, either way).
I usually go breadless, but a crusty french bread sops up the extra dressing really well.
I'd also recommend parchment paper on the baking sheets for roasting everything.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
In India, "dal" is the word both for beans and lentils and for the thick stews made from them. Moong dal is a version made with nutty-tasting split mung beans, which gives this plant-based dish oodles of staying power thanks to their high protein and fiber content. To create a deeply aromatic flavor base, we first brown an onion in oil to bring out its sweeter side. We then add ginger, garlic, cumin, turmeric, and jalapeno to the oil to bloom the flavors of the spices and aromatics before the broth and mung beans are added. Once cooked the beans are so tender that just a quick whisk causes them to break down completely, transforming the dish from a brothy bean soup into a thick and hearty stew. Coconut milk stirred in at the end helps marry all the flavors as well as temper the spice slightly with a touch of its cooling richness. Finally, a topping of of chopped tomato, cilantro, lime juice, and more jalapeno provides a punch of acidity and spice.
The recipe:
1 tomato, cored and chopped 2 tablespoons chopped fresh cilantro 1 tablespoon lime juice, plus lime wedges for serving 1 jalapeno chile, stemmed, seeded, and minced, divided 2 teaspooons vegetable oil 1 small onion, chopped fine 1 tablespoon fresh grated ginger 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 1/2 cups vegetable broth, plus extra as needed 1 cup water 3/4 cup split mung beans, picked over and rinsed 1/3 cup canned coconut milk 2 ounces frozen chopped spinach, thawed and squeezed dry
1 Combine tomato, cilantro, lime juice, and half of jalapeno in small bowl. Season with salt and pepper to taste; set aside.
2 Heat oil in large saucepan over medium high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in ginger, garlic, cumin, turmeric, and remaining jalapeno and cook until fragrant, about 1 minute.
3 Stir in broth and water, scraping up any browned bits, then stir in beans and bring to simmer. Cook, partially covered, until beans begin to break down. 10 to 20 minutes.
4 Whisk soup vigorously until beans are completely broken down and soup is thickened. Stir in coconut milk and spinach, return to simmer, and cook until spinach is heated through, about 2 minutes. Adjust consistency with extra broth as needed. Off heat, season with salt and pepper to taste. Top individual portions with tomato mixture before serving. Can be refrigerated for up to 3 days.
jpbrez's notes: The recipe says it takes 10 to 20 minutes to break down the beans when cooking, but it could take longer. First time I tried this recipe it took about 40 minutes. Everything should be pretty easy to find at your local supermarket. The actual mung beans may be the hardest thing to find, but I was able to find them in the ethnic food aisle at the Kroger down the street from my home.
Here is a pic from the actual recipe book I took this from
OK, this is a NYT Cooking recipe that I've tweaked, and you can too! Get in, we're doing Sheet Pan Italian Sandwiches losers!
First off, my amounts are estimates. You can adjust for the veggies you like more/less of course.
Starting with the veggies:
30 cherry tomatoes (or about a pack as they sell them) 1 red onion, sliced thinly 3 red peppers, sliced thinly in strips 8 pepperoncinis (with a bit of the juice added into the bowl) 1 small pack baby bella mushrooms (or whatever other kind of mushrooms you like)
1 head radicchio, cored and sliced thinly
1 can chickpeas, dried and rinsed
half pound salami (optional for vegetarians) As much sharp provolone as you could possibly want (a wedge like they sell it in stores usually lasts me 1.5 rounds of this recipe)
Marinade:
5-6 cloves of garlic chopped (or more!) salt and italian seasoning equal parts red wine vinegar and EVOO (I do a half cup of each)
First, prep the veggies. I keep the radicchio separate and roast it separately until the end.
Next, prep the marinade. You want to chop the garlic, and then put the salt and italian seasoning in it and continue chopping to combine. Put the garlic mixture in a bowl, add the red wine vin and EVOO, and whisk to emulsify.
Marinade the veggies, radicchio, and chickpeas separately.
I do the chickpeas in the airfryer at 400 for 20-22 minutes to get them nice and crispy. YMMV on the texture for your chickpeas.
Roast the veggies (sans radicchio) to your preferred texture. I find I like mine for about 40 minutes at 400 degrees.
Pop the radicchio in at 400 on a separate sheet at some point. I do radicchio for 12-14 minutes, don't want it to burn and it's more delicate than the other veggies.
When the chickpeas and radicchio are done, add them to the veggies on the one sheet and stir, and then roast just a tiny bit more.
I usually take the salami, put it on the sheet the radicchio was on, and put it in the oven to roast a bit - like the last 5-8 minutes of the veggies. I do this because my wife is vegetarian, but you could put the salami on top of the veggies.
Shred the provolone, and sprinkle to your desire on the roasted veggies, and then melt it with the broiler (or in the 400 oven, either way).
I usually go breadless, but a crusty french bread sops up the extra dressing really well.
I'd also recommend parchment paper on the baking sheets for roasting everything.
I think that's it. Enjoy!
I am here to buy the ingredients for this, planning to make it tonight, but I just saw how long it takes so tomorrow or the next day.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Teddy Flair
Bleary-Eyed Bonnawook Doesn't Want This
Post by unclephillian on Mar 28, 2024 13:47:26 GMT -5
finally made the paneer tacos!! first time cooking with paneer and won’t be my last. didn’t take a pic of the final product but here are the little cubes cookin and getting all crispy
couple things I did differently that I liked: 1. did a quick pickle for the red onions. would recommend 2. added spinach just to have a vegetable goin
couple things I would do differently next time: 1. poke some holes in the paneer with a skewer before marinating so the marinade can get inside it 2. not use cumin in the cilantro crema. raw cumin does not taste good if it’s not getting cooked. maybe i’m more sensitive to it idk. I ended up throwing out the crema bc I couldn’t get over the bitterness from the cumin and instead used plain sour cream and just loaded up on the cilantro. but it definitely needed some sauce bc overall the tacos were dry without some goop
Post by LoveLuckLaughter on Mar 28, 2024 21:39:06 GMT -5
I made potentpotables sheet pan sandwiches on Sunday night! I went to 4 groceries and couldn’t find any radicchio so I went with some flavor substitutes, curly endive and arugula. I also thought I had pepperoncinis but did not, so I used some Kalamata olives. Really wanted to sop it up and kind of top the bread, like I was back in Italy or something. But we were watching the games so I made sandwiches for ease. Very delicious and it made the house smell so good!
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Teddy Flair
Bleary-Eyed Bonnawook Doesn't Want This
Post by Teddy Flair on Mar 31, 2024 20:15:33 GMT -5
I made a bunch of various changes to potent's recipe to fit me a little better, but boy oh boy did this shit slap I used a mortar and pestle to make the sauce because it seemed like more fun than chopping and whisking. No regrets there! Also added some calabrian chilies to the brew, very tasty. Used strips of fresh mozzarella instead of shredd, wish I had left them in a little longer to bubble up or something. I have an entire second pan that I roasted, and tomorrow will pop in the air fryer with the cheese to reheat.
Unfortunately I probably won't be getting to jp's for a while, I started keto recently and I just don't see a way I can substitute the ingredients in that one. I'll definitely do it when I relapse into carbs though! Anyway, snowmanomura has been up for a week but I forgot, so go ahead pal
I found this site because the author puts together a whole weekly menu of meals, with shopping list included, so I go here when I'm in a time crunch and need to get the grocery order submitted on Sunday night.
it's vegan recipe, but i'm sure adding some shredded cheese would be pretty good too. haven't made this specific recipe, usually i just wing it on enchiladas but they are a go-to for having leftovers for lunches. I typically use el pato (yellow can with a duck) as my enchilada sauce, and this has an additional avocado cilantro sauce to drizzle on top. usually I'm lazy and make more of an enchilada lasagna by layering the corn tortillas rather than take the time to roll up them all up. I also add a generous amount of tapatio or el yucateca hot sauce and diced jalapeno after plating because i like my shiz spicy.
