So, I don't know if I've posted it or not, but my grandma makes this delicious, total-heart-attack sweet potato casserole every Thanksgiving that's always the (other) highlight of my meal...(I cannot discount my one true love, stuffing).
She makes it with butter, sweet potatoes, crushed walnuts and a buttload of brown sugar. It's effin' delicious, but you just can't eat it every day. Anyway, I decided to make my own, slightly less sweet version to go with a little simple dinner of wild rice (microwave packet from Mom was -surprise!- totally delicious) and wilted spinach, which was purchased with E's food stamps...awesome.
To digress, I don't know what it is about wilted spinach, but I fucking *love* it. I mean, I'll go back for thirds. But it has to have balsamic vinegar on it. I hate fresh spinach (it doesn't CRUNCH the way I want my lettuce to crunch, ok?), but steamed for a bit and splashed with balsamic? Ohhh, yeahhh. My sisters and I used to seriously look forward to wilted spinach as kids. Weird, I know.
ANYHOO...so, I had a few yams and a few sweet potatoes, so I cut 'em in halves and threw 'em in a pot of boiling water for tenish minutes. (This is called blanching, kids, and it's really important otherwise your potatoes will be too hard and won't cook right).
Once blanched, I cooled the potatoes slightly and sliced them into about 1-cm thick slices, which I arranged in a lovely pattern in order to properly mix the yams and sweeties. You can do whatever you want - go ahead, make it ugly. I don't care.
Where G-ma sprinkles butter and liberal amounts of brown sugar between each layer of potatoes, I drizzled a small amount of futter and a very small pinch of brown sugar, coupled with a chopped yeller' onion and some basil flakes.
I was finished after about four layers (I believe I used 4 potatoes to start). Then, I popped the bad boy in the oven on about 375 degrees, and left it for....about half an hour, until the potatoes start to lose form and get soft enough to cut with a spoon.
So, a slightly less bad-for-you version of G-ma's special Thanksgiving Coronary Surprise! Deliciousness!
Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
04 January 2011
04 October 2010
Roasted Sweet Pepper and Onion Crostini
ZOMG! I finally cooked something new and exciting, and completely forgot to document it's preparation and it's glorious finale. I am really kicking myself for this one...I guess it means I'll have to make it again!
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
12 November 2009
Quick Curry
Oh my god you guys, are you ready to get ethnically delicious? Because we are about to make Indian food. Well, we are going to make a really easy pseudo-Indian curry, which can easily be made vegan/vegetarian!
Don't be scared, curry is basically just stew, but it uses coconut milk instead of horrible beef stock. Hurray! Okay, let's go.
Hardware:
~ A large, somewhat deep skillet. I use a wok, because mine is huge and awesome. I also totally bought this beauty at Ross for only...twenty bucks, I think? Deals, girl. Deals.
~ Something to stir with!
Software:
~1 can of coconut milk - or two if you want to make a lot. Probably one of the more expensive ingreeds in this recipe, as it is a whopping $1.70 for a can. Hustle on down to Uwajimaya for a way better deal.
~ A potato. Any kind will do. Obvs I love the sweets, but you know, any old baker or spud lying around. Chop into bite-sized chunks.
~ Veggies! Canned or Frozen are fine, though I recommend FROZEN if you want carrots/peas/brocs/cauli and the like, cuz you can get a bag that has all that shit already in there. Tinned shrooms would be fine, and I like to use tinned bamboo shoots because they are kind of fancy to me.
~Curry powder! Again, not that cheap - we're talking about ten bucks for a small bottle of the spice, but the possibilities are endless - just stay tuned! Also, you can get it in bulk or at an actual Indian mart for probs way cheaper. I like the Spice Islands brand. But whatever.
~Futter (oh how I love it)
~Onion (fresh is the only way in this situation, however either yellow or white onion would be perfectly acceptable.)
~TOFU! (if you have it, it goes nicely with curry - i recommend the Chinese Firm variety for any skillet-cooking)
~ Toppings!! (Anything your taste-buds prefer, but I suggest: Peanuts, raisins, shredded sweetened coconut - stuff you already have in the pantry in case you want to make cookies, right? - sliced scallions (those green onion things) or sliced banana (sounds weird, but it is delightful))
Installing it Onto Your Stomach-Drive:
1. First, chop up some onion. Probably you only need perhaps a quarter of a chopped onion per can of cocomilk. Again, you can increase all these recipes, just stay in proportion.
2. Saute the onion in a big skillet (fry it in a freakin' frying pan) with a hearty pat of futter. Also shake in the curry powder, and do it quite liberally. You can throw in a good few tablespoons and be golden. So, do that up for about ten minutes on medium heat, until the onion JUUUUST begins to carmelize, but it will be soft and should really pick up the smell of the curry powder.
3. Pour (gently) the can of coconut milk into the skillet with the spices and onions. I would suggest vigorously shaking the can before opening it to ensure that all the creamy deliciousness is well mixed, and not stuck to the lid.
4. Throw in the potatoes, and turn the heat up to med-high, until it starts bubbling.
5. Once bubbles form, turn it to medium-low heat and put the lid on. We'll just leave it for about 20 minutes to cook those potatoes, stirring occasionally. (I like to do it this way, because it really infuses the potatoes with the curry deliciousness. If you are in a hurry, you can always precook your potatoes by boiling or nuking them...)
6. After the potatoes have begun to get soft, you can open the lid and throw in the rest of your veggie bounty. All at once. Throw in the tofu too if you got it. It's even ok if it's frozen. Turn up the heat a little bit and allow it to cook until yr veggies are hot.
7. Now it's done! You should have a nice, creamy bright yellow sauce around your freshly cooked veggies and tender potatos. Serve it on rice* and top with your goodies! Everyone's mind is going to be totally blown! It's like you just made a feast!
*If you don't know, and you don't have a rice cooker, you can cook rice by steaming it. It's really easy, just do a ratio of 1 cup rice to 1 1/2 cups water, allow it to come to a boil, and then reduce heat to LOW and cover with a lid. It is important to NOT open the lid to peek during cooking time. If you let out all the steam, you'll never recover. ALSO don't put salt in the water. ALSO, for the love of god people if it say to rinse the rice, do it! If you don't it will be super gluteny and gluey. Ugh. Let it sit for 20 mins on low, steaming, and it should be delightful and fluffy when it's done.
If you put it on the stove when you put the potatoes in the curry, the rice will be ready right on time! Also, it keeps it's heat so it's okay if the rice is done 20 minutes too early, just sayin'....
Don't be scared, curry is basically just stew, but it uses coconut milk instead of horrible beef stock. Hurray! Okay, let's go.
Hardware:
~ A large, somewhat deep skillet. I use a wok, because mine is huge and awesome. I also totally bought this beauty at Ross for only...twenty bucks, I think? Deals, girl. Deals.
~ Something to stir with!
Software:
~1 can of coconut milk - or two if you want to make a lot. Probably one of the more expensive ingreeds in this recipe, as it is a whopping $1.70 for a can. Hustle on down to Uwajimaya for a way better deal.
~ A potato. Any kind will do. Obvs I love the sweets, but you know, any old baker or spud lying around. Chop into bite-sized chunks.
~ Veggies! Canned or Frozen are fine, though I recommend FROZEN if you want carrots/peas/brocs/cauli and the like, cuz you can get a bag that has all that shit already in there. Tinned shrooms would be fine, and I like to use tinned bamboo shoots because they are kind of fancy to me.
~Curry powder! Again, not that cheap - we're talking about ten bucks for a small bottle of the spice, but the possibilities are endless - just stay tuned! Also, you can get it in bulk or at an actual Indian mart for probs way cheaper. I like the Spice Islands brand. But whatever.
~Futter (oh how I love it)
~Onion (fresh is the only way in this situation, however either yellow or white onion would be perfectly acceptable.)
~TOFU! (if you have it, it goes nicely with curry - i recommend the Chinese Firm variety for any skillet-cooking)
~ Toppings!! (Anything your taste-buds prefer, but I suggest: Peanuts, raisins, shredded sweetened coconut - stuff you already have in the pantry in case you want to make cookies, right? - sliced scallions (those green onion things) or sliced banana (sounds weird, but it is delightful))
Installing it Onto Your Stomach-Drive:
1. First, chop up some onion. Probably you only need perhaps a quarter of a chopped onion per can of cocomilk. Again, you can increase all these recipes, just stay in proportion.
2. Saute the onion in a big skillet (fry it in a freakin' frying pan) with a hearty pat of futter. Also shake in the curry powder, and do it quite liberally. You can throw in a good few tablespoons and be golden. So, do that up for about ten minutes on medium heat, until the onion JUUUUST begins to carmelize, but it will be soft and should really pick up the smell of the curry powder.
3. Pour (gently) the can of coconut milk into the skillet with the spices and onions. I would suggest vigorously shaking the can before opening it to ensure that all the creamy deliciousness is well mixed, and not stuck to the lid.
4. Throw in the potatoes, and turn the heat up to med-high, until it starts bubbling.
5. Once bubbles form, turn it to medium-low heat and put the lid on. We'll just leave it for about 20 minutes to cook those potatoes, stirring occasionally. (I like to do it this way, because it really infuses the potatoes with the curry deliciousness. If you are in a hurry, you can always precook your potatoes by boiling or nuking them...)
6. After the potatoes have begun to get soft, you can open the lid and throw in the rest of your veggie bounty. All at once. Throw in the tofu too if you got it. It's even ok if it's frozen. Turn up the heat a little bit and allow it to cook until yr veggies are hot.
7. Now it's done! You should have a nice, creamy bright yellow sauce around your freshly cooked veggies and tender potatos. Serve it on rice* and top with your goodies! Everyone's mind is going to be totally blown! It's like you just made a feast!
*If you don't know, and you don't have a rice cooker, you can cook rice by steaming it. It's really easy, just do a ratio of 1 cup rice to 1 1/2 cups water, allow it to come to a boil, and then reduce heat to LOW and cover with a lid. It is important to NOT open the lid to peek during cooking time. If you let out all the steam, you'll never recover. ALSO don't put salt in the water. ALSO, for the love of god people if it say to rinse the rice, do it! If you don't it will be super gluteny and gluey. Ugh. Let it sit for 20 mins on low, steaming, and it should be delightful and fluffy when it's done.
If you put it on the stove when you put the potatoes in the curry, the rice will be ready right on time! Also, it keeps it's heat so it's okay if the rice is done 20 minutes too early, just sayin'....
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