I came home from work this evening, and looked in the fridge and the cabinet, and was at a loss for what to eat.
We've done "Jerm's Chicken and Rice and Green Beans" to death. To. Death.
We had a pound of ground beef in the fridge that we needed to eat, and I felt like potatoes. On the other hand, I was feeling so uninspired... hm, potatoes and ground beef? Uninspired.
Trying to just do something a little bit different, I wondered if I could do a schnitzel- breaded meat. I was working with ground beef though.. so I did a little searching and quickly found a recipe.
So I did my good ole sliced up potatoes with olive oil and emeril's seasoning. Along with breaded hamburger patties. Also on a lark, I made up some onion soup. 2 cups of water, 2 beef bullion cubes, about 1/4th of a cup of diced yellow onion (should have used about twice that much onion).. I was uncertain if the onion soup would come out, but it was quite good. Then at the last minute I threw some green beans on the stove, and we were good!
I love food.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, July 2, 2009
Thursday, March 19, 2009
Day 74: Lonnie's
Our favorite place to eat, Lonnie Tant's, its at 1306 Goodman Rd in Southaven, MS. Go eat there!
We'd driven past it a hundred times. One evening we decided to go out for food, and on a lark, I suggested that we go try it out. It was in the later part of the evening, after the supper rush, and it was just us and a few other customers in there. A fellow stopped and chatted with us, and as we sat and ate, we conversed about beer and food with this guy, who turned out to be Lonnie, the owner. And the delicious food, and Lonnie's great charisma and personal care for his customers is what keeps us going back. If you go, I suggest the Tantaroni, though the Ham and Salami and Cheese is also a favorite of mine. The italian dressing that they put on it, which they make themselves, is amazing.
Go eat at Lonnie's.
Tuesday, February 24, 2009
Day 52: Sushi!!!
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| From 365 |
I love sushi. Well, some sushi. I'd never had any up until a couple of years ago.
The Jaguar and the Godzilla at Sekisui rule, though.
Monday, February 2, 2009
Day 33: Scooter's
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| From 365 |
We set off this evening to go for burgers at Huey's, and spotted Scooter's new restaurant. Scooter had a giant tour bus that had been converted into a Bar-B-Q kitchen on wheels. He always used to be parked in a lot not far from our house, selling delicious 'Q. Seeing that he'd expanded into a non-wheeled business venture, we stopped and had delicious pork bar-B-Q.
Day 32: Seven Layer Dip
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| From 365 |
We got together at the Williamsii casa on Sunday evening for some Superbowl action.
I'm not a sports fan, but when I sit down and watch one, I always enjoy football. So the one game per year that I watch is always fun. And this was a great game.
Maddie made her always-delicious seven layer dip. YUM!
Tuesday, January 27, 2009
Day 26: Foccacia Bread
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| From 365 |
Krissi was kind enough to make birthday supper for me. Chicken Fettucini Alfredo and Foccacia bread. OH YUM!
Another year. My reminder that I'm not 20 anymore is that my metabolism has slowed. I've always eaten for two or three, and now that I'm in my 30's, if I don't keep up with a good exercise regimen, I end up picking up pounds. Looking back on photos of our little gang from the last 4 years or so.. it feels like we all look so much older now.
Tuesday, October 28, 2008
A Food Post
Made this last night.
~1 pound of cubed medium quality steak
half of a medium sized purple onion, sliced
4 cloves of garlic, pressed
a little olive oil
4 smallish red potatoes
Salt & pepper.
Cover the beef in a little olive oil and threw in into a pan on the stove over low heat to cook slowly.
Cut the potatoes into large bite sized pieces, covered in olive oil, sprinkled generously with salt and pepper. Into the oven at 400 degrees for about 40 minutes.
Let the meat cook for like 30 minutes, until it was pretty done, then threw in the onion so that the onion would cook, but not loose all of its flavor or crispness. Let the onion and beef cook for 5 or 10 minutes.
Add pressed garlic to the beef. Cook for another minute, then remove from heat.
Throw some green beans into the mix, and DONE!
~1 pound of cubed medium quality steak
half of a medium sized purple onion, sliced
4 cloves of garlic, pressed
a little olive oil
4 smallish red potatoes
Salt & pepper.
Cover the beef in a little olive oil and threw in into a pan on the stove over low heat to cook slowly.
Cut the potatoes into large bite sized pieces, covered in olive oil, sprinkled generously with salt and pepper. Into the oven at 400 degrees for about 40 minutes.
Let the meat cook for like 30 minutes, until it was pretty done, then threw in the onion so that the onion would cook, but not loose all of its flavor or crispness. Let the onion and beef cook for 5 or 10 minutes.
Add pressed garlic to the beef. Cook for another minute, then remove from heat.
Throw some green beans into the mix, and DONE!
Thursday, August 3, 2006
Kabab Iroog
So.. awhile back I found a fantastic looking recipe for an Iraqi dish here.
I decided to make it, and then promptly forgot about it. Well I rembered for some reason, and determined to make it.
I couldnt find much helpful on making some biryani spice, so I asked some friends, and Lanfaedhe suggested the following:
14:26:55 [lanfaedhe] my usual mix is 3 parts cumin, 3 parts coriander, 2 parts tumeric, 1 part chili
To which I added about 2 parts curry as well.
Well here's the recipe:
*************
Kabab Iroog
This is a traditional Iraqi form of ‘Kabab’ but instead of being cooked on a ‘sheesh’, it is fried in an ordinary frying pan. The finished product should look like an oval hamburger- but not as smooth.
Depending on the size of the kababs, this mix makes from 15 – 25 kababs.
Ingredients:
2 cups ground beef (don’t know how much two cups is in pounds or kilos- we measure by sight)
1 large bell pepper/ green pepper, chopped into small pieces
1 large tomato, chopped
1 medium onion, diced
1 ¾ cup flour
about 1 teaspoon chopped parsley (some like to use coriander)
1 teaspoon salt
black or white pepper (as much as you want)
2 cloves garlic, minced
1 teaspoon beryani spices (probably not available- but also not necessary)
corn oil (or any other vegetable oil- but not olive oil)
curry (optional)
1. Mix the ground beef, bell pepper, tomato, onion, garlic and flour together in a large bowl. Add the black pepper, salt, parsley and other spices to the mix.
2. Mix the whole thing by hand, squishing it around until everything looks more or less ‘together’. Try forming a small ‘patty’ with the mixture, does it hold together? If it’s too wet, add some more flour. If it’s too dry, add some water.
3. Heat about ¾ cup vegetable oil in a non-stick pan. Form the mixture into oval kabab patties that are about 4 inches long, 2 inches across and only half an inch thick. It’s best to have a small bowl of cold water on hand to dunk your fingers in so that the mixture doesn’t stick to them.
4. Carefully place them in the heated oil, like you would a hamburger and give them a couple of minutes to cook on one side. Don’t put more than 5 together in the pan. Before flipping them all to the other side, tentatively check the cooked side- the color should have changed from pinkish to an orange-brown.
5. After each kabab has cooked, place it on some paper towels or napkins to drain the excess oil.
This is best eaten with lentil soup, or other types of soup, and a fresh lettuce salad. Here in Iraq, we sometimes make sandwiches with Kabab Iroog by putting them into some bread (our bread is odd-looking but wonderful- I could write poetry about the bread), with shredded lettuce and sliced tomatoes. They need neither ketchup nor mustard- they have their own flavor.
***************
And damn it was good stuff. I cant imagine being able to accurately describe a taste to you, but I'll try anyway. It tasted *like* hamburger, but was very obviously flavored by the biryani. The flour in it gave it a different consistency, and perhaps influenced the taste as well, and one friend said it tasted a little like a paste. But it was absolutely fantastic. We picked up some Lentil soup mix and it was fantastic as well, and the two really did go well together.
So, if you read this and are just a little bit adventuresome in the kitchen, I HIGHLY recommend giving it a try!
I decided to make it, and then promptly forgot about it. Well I rembered for some reason, and determined to make it.
I couldnt find much helpful on making some biryani spice, so I asked some friends, and Lanfaedhe suggested the following:
14:26:55 [lanfaedhe] my usual mix is 3 parts cumin, 3 parts coriander, 2 parts tumeric, 1 part chili
To which I added about 2 parts curry as well.
Well here's the recipe:
*************
Kabab Iroog
This is a traditional Iraqi form of ‘Kabab’ but instead of being cooked on a ‘sheesh’, it is fried in an ordinary frying pan. The finished product should look like an oval hamburger- but not as smooth.
Depending on the size of the kababs, this mix makes from 15 – 25 kababs.
Ingredients:
2 cups ground beef (don’t know how much two cups is in pounds or kilos- we measure by sight)
1 large bell pepper/ green pepper, chopped into small pieces
1 large tomato, chopped
1 medium onion, diced
1 ¾ cup flour
about 1 teaspoon chopped parsley (some like to use coriander)
1 teaspoon salt
black or white pepper (as much as you want)
2 cloves garlic, minced
1 teaspoon beryani spices (probably not available- but also not necessary)
corn oil (or any other vegetable oil- but not olive oil)
curry (optional)
1. Mix the ground beef, bell pepper, tomato, onion, garlic and flour together in a large bowl. Add the black pepper, salt, parsley and other spices to the mix.
2. Mix the whole thing by hand, squishing it around until everything looks more or less ‘together’. Try forming a small ‘patty’ with the mixture, does it hold together? If it’s too wet, add some more flour. If it’s too dry, add some water.
3. Heat about ¾ cup vegetable oil in a non-stick pan. Form the mixture into oval kabab patties that are about 4 inches long, 2 inches across and only half an inch thick. It’s best to have a small bowl of cold water on hand to dunk your fingers in so that the mixture doesn’t stick to them.
4. Carefully place them in the heated oil, like you would a hamburger and give them a couple of minutes to cook on one side. Don’t put more than 5 together in the pan. Before flipping them all to the other side, tentatively check the cooked side- the color should have changed from pinkish to an orange-brown.
5. After each kabab has cooked, place it on some paper towels or napkins to drain the excess oil.
This is best eaten with lentil soup, or other types of soup, and a fresh lettuce salad. Here in Iraq, we sometimes make sandwiches with Kabab Iroog by putting them into some bread (our bread is odd-looking but wonderful- I could write poetry about the bread), with shredded lettuce and sliced tomatoes. They need neither ketchup nor mustard- they have their own flavor.
***************
And damn it was good stuff. I cant imagine being able to accurately describe a taste to you, but I'll try anyway. It tasted *like* hamburger, but was very obviously flavored by the biryani. The flour in it gave it a different consistency, and perhaps influenced the taste as well, and one friend said it tasted a little like a paste. But it was absolutely fantastic. We picked up some Lentil soup mix and it was fantastic as well, and the two really did go well together.
So, if you read this and are just a little bit adventuresome in the kitchen, I HIGHLY recommend giving it a try!
Wednesday, February 15, 2006
valentines day and chicken!
I hope that you had a fantastic Valentines Day!
I certainly did. Me and the missus (after she finished taking a test at school) cooked a deeeeeeeelicious supper, and I'll post the recipe.
I got a pair of excellent books for Valentines presents, which I'll talk about later.
Anyway, we hung out, cooked food, drank wine, played Carcassone Castle and enjoyed each others company. Good times.
Also, Maddie cut all her hair off, and now sports a haircut that would make Alyssa Milano grind her teeth with envy.
Baked Chickenw ith Apricots and Olives
Two chickens (3 to 4lbs), cut into 8 pieces each
Kosher salt
Freshly ground pepper
4 to 5 garlic cloves thinly sliced
2 tsp dried thyme
1 Tbsp fresh thyme leaves, plus more for garnish
4 Tbsp balsamic vinegar
4 Tbsp olive oil
1 cup dried apricots
1/2 cup pitted kalamata olives
4 bayleaves
1/2 cup honey
1/2 cup dry white wine
Rine and dry chicken, then season with salt and pepper. Double two one-gallon resealable plastic bags and combine remaining ingredients in them,. Add chicken and turn to coat. Marinate in refrigerator overnight (or at least 2 hours), turning occasionally. Preheat oven to 350 degrees. In a large roasting pan or two 9 by 13 inch pans, arrange chicken and sauce in a single layer with skin side up. Bake 1 hour, basting frequently during second half hour. If chicken isn't golden brown, place under broiler. Transfer chicken, apricots and olives to serving platter. Put remaining juices in small saucepan, skim excess fat and cook over medium-high heat until thickened, about 5 to 10 minutes. Pour over chicken. Refrigerate if not serving immediately. Serve warm or at room temperature. Serves 10 to 12.
(recipe comes from http://www.weekendmag.com/)
I certainly did. Me and the missus (after she finished taking a test at school) cooked a deeeeeeeelicious supper, and I'll post the recipe.
I got a pair of excellent books for Valentines presents, which I'll talk about later.
Anyway, we hung out, cooked food, drank wine, played Carcassone Castle and enjoyed each others company. Good times.
Also, Maddie cut all her hair off, and now sports a haircut that would make Alyssa Milano grind her teeth with envy.
Baked Chickenw ith Apricots and Olives
Two chickens (3 to 4lbs), cut into 8 pieces each
Kosher salt
Freshly ground pepper
4 to 5 garlic cloves thinly sliced
2 tsp dried thyme
1 Tbsp fresh thyme leaves, plus more for garnish
4 Tbsp balsamic vinegar
4 Tbsp olive oil
1 cup dried apricots
1/2 cup pitted kalamata olives
4 bayleaves
1/2 cup honey
1/2 cup dry white wine
Rine and dry chicken, then season with salt and pepper. Double two one-gallon resealable plastic bags and combine remaining ingredients in them,. Add chicken and turn to coat. Marinate in refrigerator overnight (or at least 2 hours), turning occasionally. Preheat oven to 350 degrees. In a large roasting pan or two 9 by 13 inch pans, arrange chicken and sauce in a single layer with skin side up. Bake 1 hour, basting frequently during second half hour. If chicken isn't golden brown, place under broiler. Transfer chicken, apricots and olives to serving platter. Put remaining juices in small saucepan, skim excess fat and cook over medium-high heat until thickened, about 5 to 10 minutes. Pour over chicken. Refrigerate if not serving immediately. Serve warm or at room temperature. Serves 10 to 12.
(recipe comes from http://www.weekendmag.com/)
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