Cooking Plans

I've been trying to cook more lately, in part because I found myself eating horrible food on campus at the student union way too often. I fell off that particular wagon a few weeks ago, so I'm trying to get back to it. I'm back to making steel cut oats for breakfasts and I'd like to get back into eating salads for lunch. But I want to cook decent dinners. This week, I'm thinking about

1. The Pioneer Woman's Heavenly Hummus Wraps
2. Chicken Stir-fry lettuce wraps (from delish.com)
3. Sizzling Fajitas from Smitten Kitchen (with steak)

and maybe
4. The Pioneer Woman's Chicken Mozzarella Pasta

Paella

In the description of this blog I say that I want to learn how to make things like paella. Well, I tried making paella, but it didn't quite work. I didn't check the serving size and it was this HUGE batch and I didn't have a pan big enough to get it all crispy on the bottom. It was basically spanish-style jambalaya. Tasty, and I made my own saffron rice, but not really paella. I'll try it again, though.

Tonight I'm making risotto, I think. Beej is out with some friends and, although I can't understand this, he doesn't like risotto. I haven't made it in at least a year, maybe 2, so we'll see how it goes, but it's still cold this week and it sounds good.

More cooking

I'm not much for New Year's resolutions, but it is a good time to think about some goals. So yeah, I guess those are like resolutions. Anyway, this year I'd like to cook a bit healthier, so I bought two healthier cooking cookbooks and I'm going to work through some of those recipes. I'll try to remember to post recipes here. I also just want, in general, to cook more, and to cook more kinds of food. I'm not as picky as I used to be, but there are still a number of things I'm not a big fan of. I don't like beans, except steamed green beans. No cooked or refried beans, and I'm not a fan of cream sauce (like alfredo), and I hate chicken eggs. So sometimes it's a bit tricky in terms of new recipes. I tend toward Italian, chicken, somewhat spicy, etc. I've been working on an Indian curry and  I think I'm close to a recipe I like, so I'll post that next time I make it. I'd like to try making paella, too. Neither of these things is particularly healthier, but I'm not going to be all strict about that.

Right now, though, I have a terrible cold. If I had the car, I'd likely run get stuff for chicken noodle soup, but i don't, and I feel cruddy, so I've just been making miso. Salty, but good.

Anyway, keep an eye out for a few new recipes.

Miso Soup

Simple and delish (and super salty)

Add 2 tsp dashi granules to 4 C. water and bring to a boil. Reduce heat to medium and whisk in 3 Tbsp miso paste. Simmer for 3 minutes. Mix well before serving.

Thai brown garlic stir-fry sauce

Thai brown garlic stir-fry sauce

2/3 cup LOW SODIUM soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Gai Pad Krapow (Thai Basil Chicken)

Thai Basil Chicken (Gai Pad Krapow)

2 Tbs vegetable oil
8 cloves garlic minced
1.5 thai “bird” chilies minced with seeds
1/2 small onion sliced
1 lbs diced chicken

2 Tbs fish sauce
4 tsp brown sugar
2 pinches of white pepper

1/8 C. fresh basil, chopped

Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.

Season with the fish sauce, sugar and white pepper. Add the basil and toss a couple of times until the leaves are wilted and bright green.

Serve the basil chicken with jasmine rice.

Thai Spicy Green Beans

Well this is delicious.

Thai spicy green beans

1 lb green beans
2 tablespoons fresh ginger, grated
2 tablespoons garlic, minced (or thinly sliced, but who has time for that?)
2 tablespoons cooking oil
1/4 cup water

Sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tsp crushed red pepper flakes

Directions:

1. Rinse and trim green beans, set aside.
2. Mix sauce in a bowl well.
3. Pour water in wok, heat over high heat until bubbling, boil green bean for 3-5 minutes until crispy tender. Remove and drain.
4. Heat cooking oil hot in wok over high heat, stir in ginger and garlic until aromatic, combine green bean, stir constantly until beans are soft about 2-3 minutes.
5. Combine sauce mixture, stir around until the sauce is thicken and glazes the bean.
6. Transfer and serve spicy green bean with cooked rice.