Tag Archives: beef

Cauliflower is better than rice

Hear me out. Rice is dumb. It takes a long time to cook, has to be heavily seasoned to taste like anything and can easily turn into mush.* I also think of it as a “nothing” food similar to pasta — it’s taking up a lot of space in my belly without bringing a lot of flavor or nutrients. I mean, I’m not best friends with cauliflower or anything, it also doesn’t have a lot of natural flavor (it’s no beet if you know what I mean) but it only took 5 minutes to cook and served the same purpose as rice underneath this sugar and soy-free beef and broccoli dish we had last night.

I’d make cauliflower like this again. The beef? Maybe. Fur sure once I can add brown sugar and soy to it. It was fine. I think I cut it the wrong way and cooked it a little too long, and everyone knows cooking beef past medium rare is letting the terrorists win.

I loosely followed this recipe. Maybe if I’d had less hubris and followed it more closely, the meat would have been more tender? Flavors were there, don’t get me wrong — I know how to make food taste good. Once again, it’s salt, people — the answer is salt.

Cauliflower is just finely chopped, sautéed in a pan with olive oil, garlic and ginger and spct (salt, peppie, cumin, turmeric — my classic four) cook over medium 5-8m. Looking forward to trying this caulirice with curry next week. Stay tuned.

*Real talk — I’m just bad at cooking rice.

Advertisements

Leave a comment

Filed under Recipes

Giants V. Patriots: The Sequel

In all the post Super Bowl excitement, I have allowed my blog to go un-updated. For this I apologize, but if you’re a football fan, you can understand how the few days after a Super Bowl win can feel like vacation. No, this won’t be a blog about the Giants beating the Pats… again. When you’re on the winning side of things, bragging isn’t so attractive, is it?

So, despite my living partner having a truly metaphysical connection to the fate of the New York Giants, and despite a loss for them being a bigger loss for him, we live in NY so he wanted to have a party! BUT since he had to work until 5 on Sunday, guess who has two thumbs and got volunteered to host a party? This girl! Luckily I have an intense love for hosting and feeding people (I’m a product of my raisin’). And when a good friend volunteered to help by making wings (which were amazing by the way), I was thrilled to get to focus my energy on a new recipe: chili.

I found a recipe online, but I couldn’t help but tweaking it. My trick? Just leave it on the stove all day… how could it not taste good?

1 red pepper, 1 green pepper, 1 yellow onion, 3 stalks celery, 2 jalapeños

1 22oz can crushed tomatoes, 1 6oz can tomato paste, 1 7oz can chipotles in adobo sauce, 3 cans beans (black, kidney and pinto)

 

 

 

 

 

 

 

 

 

 

 

I started by chopping all the veggies, then sautéed them in olive oil for 5-10 minutes, then added the tomatoes, tomato paste, chipotles, the beans and all the spices. I made two versions, one with beef and the other without (it’s easy enough to do and you never know who isn’t eating meat this week).

After a brief freakout followed by some swift action, I was back on track!

Here’s where innovation played a big role. Our cooking pots are somewhat limited, but I wasn’t going to let that stop me! Into the skillet with you, Mr. Chili! Don’t be afraid to improvise!

Spice-wise I basically added everything in my cabinet: Salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, cayenne, and worcestershire sauce.

Then you gotta let it simmer covered. The recipe I found said two hours... I left it on for more like five. Top Chef says the longer, the better.

I won’t lie, this was time consuming, but it’s the sort of thing you can make and eat for weeks (a lot of people even freeze it for months). We ran out before the game was over, much to my chagrin, as I’m always afraid we don’t buy enough food while partner is always worried about having too much. On this occasion, we were much more popular than we had anticipated. Bully for us 🙂

6 Comments

Filed under Recipes

The Nacho Blog

As a native Texan and a frequenter of neighborhood pubs everywhere, I consider myself a nacho aficionado. If you are a nacho fiend too perhaps you’ve noticed that this delicacy can often be hit or miss. I’ve had nachos that are too dry, nachos that are too wet, nachos with all the goods on top and nothing but sad plain chips underneath, and nachos so loaded up with sour cream that everything below them is soggy. These are nacho sins. I have set out to perfect the nacho recipe with an unbeatable method for ensuring each chip’s deliciousness. I pair it with guacamole (on the side!) because, for me, nachos just aren’t nachos without guacamole 🙂

To refry beans: sauté garlic, onions and jalapeños for 5 mins, then add beans (with juice) and bring to a boil. Then lower the heat and simmer adding beer as necessary (don't let them dry out). Should take 1.5 hours or so.

I used Modelo Especial.. but you can’t tell, because I freaked it. 🙂

Once the beans are finished, you can serve them as a side dish, but I really like to hide them underneath the nachos. A fun little surprise for your guests 🙂

Take care to layer the chips, meat (in this case beef), and cheese in however many layers you have food for. (Can easily be made veggie... just leave out the meat!) Then bake at 350 for about 10 minutes (until the cheese is melted).

I urge you not to rush through this step… this is how you ensure each chip will have ample toppings. Take your time!

While its in the oven, chop up your pico veggies. I kept it simple here... just tomatoes, red onion, and jalapeño all chopped finely.

You’ll want to have a second plate on hand to place the oven-hot plate on!

Guac- chop red onion, garlic and jalapeño, add avocado and citrus (in this case lemon, but lime is fine too). Mash it all together. Then add tomatoes and salt and pepper to taste.

If you make the guac ahead of time, be sure to press plastic wrap into the dip so it doesn’t brown (although if it browns a little, just mix it in, as my mom used to say, “it ain’t gonna kill ya!”)

Mmmm... beany surprise...

Perfectly spicy, delightfully cheesy, with just the right ratio of condiments 🙂 Delish.

2 Comments

Filed under Recipes