Week 46: Spanish - Paella
This is one of those dishes that EVERYONE and their mom has an opinion about what’s right and wrong. I read a lot on the internet, and I think I made a pretty good dish, considering I’ve never had real paella.
Also, please forgive the lack of rice in the photo. I had A TON of seafood on top. Trust me, it was delish.
I used: Chorizo, paprika, onion, olive oil, garlic, pepper, saffron (soaked in warm water), artichoke hearts, tomatoes, green peppers, sushi rice (because I couldn’t find the proper stuff), fish stock, clams, mussels and shrimp. Served with lemon & parsley.
I didn’t use chicken because I was trying to make this dish limited to 2 servings, and practically every recipe is for 6-8 (like the David Sedaris story). I accidentally bought so many mussels that I ended up steaming a bunch in some lemon water on the side to eat whilst the rest cooked. I then concluded that I don’t eat nearly enough mollusks or artichoke hearts.
Week 45: TV Dinner Inspired: Salisbury Steak
Using a Hungry-Man box as our inspiration, I made Salisbury steaks, mashed potatoes (sculpted into Devils Tower), southern style green beans and a beautiful mushroom-onion gravy.
I could probably just drink the gravy forever.
I don’t mind an instant meal once in a while, but gosh darn do they use a boatload of salt! I feel like a shriveled up snail after eating one.
Where was I? Oh yes. I’d make this again.
Week 44: Candy - Marshmallows
Using Martha Stewart’s recipe, I finally have firm marshmallows! It’s seriously too easy. They melt perfectly in my Nutella hot chocolate, and tomorrow we’ll try toasting them over our coil range. SUPER CLASSY!
I’d type more but I need to queue up the next couple week’s posts as I’ll be in CALIFORNIA for a couple weeks. YUP!
Week 43: North African - Mb’atten
Following this recipe, I made a Libyan dish. It’s mince lamb, cilantro, onion, and a bunch of spices. Then stuffed into a thinly sliced potato “pita”, lightly floured, then fried.
SO GOOD. The hardest part was slicing the potatoes. I ended up having too much mince mixture, so I ate that for breakfast one morning. I don’t believe in sticking to “breakfast foods” for the first meal. Don’t judge me!
Week 42: $10 or Less - Pea Soup with Ham Hocks
Ok I’m calling this week a fail. Not because the food was bad, but because I already did a Pea soup. I made the stock from the ham hocks ($4). Peas were $2.50, the carrot couldn’t be more than a dollar (I dunno, had them in the fridge already) and I keep onions and other misc. spices in my panty on the regular. Tom made some bread, which according to him is less than $1 a loaf. This meal made 6 servings.
Soup is always a good cheap meal since you can put anything in it. And it’s Fall, so it’s just a good idea period.
Week 41: Nuts - Pecan Pralines with Bacon & Coconut
This recipe was super easy to follow. I did add about 8oz of hickory smoked bacon, and half a cup of shredded coconut because I like salty chewy treats. I’m probably going to add these to my holiday treat repertoire.
Week 40: Julia Child - Pâté de Veau et Porc avec Foie
Recipe from Page 568 of Mastering the Art of French Cooking.
I think the only thing missing from our spread was a good wine, but we tend to avoid alcohol on work nights.
Week 38: Vegan - Thug Kitchen’s Smokey Bean & Spinach Burgers
Last year I made a vegan lentil soup for vegetarian week. It just happened to not have any animal product. Earlier this year I did a tofu stirfry. That’s where I learned I cannot eat tofu. It ends poorly. From my end. The end. This time around I wasn’t sure what to cook.
When I learned of Thug Kitchen, I knew I’d find something good.
These are essentially giant falafel, made with red kidney beans and spinach. I had mine with ketchup, Tom had his with tahini.
While I’m not planning on giving up meat any time soon, these were very tasty, despite looking like cow patties.
We accidentally had rolls with egg in them :| WHOOPS! NOTHING TO SEE HERE, FOLKS!
Week 37: Root Vegetables - Yucca Con Mojo
I live in a Hispanic-dense area, so it’s pretty easy to get their cuisine staples. Yucca con Mojo is peeled and boiled yucca root with a olive oil, citrus, garlic sauce on top.
The pork roast in the back came out stupendous, thankfully. Yucca is not for me.