The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.
- 2 TBSP oil
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1/4 cup broccoli, chopped
- 1/4 cup jalapeno slices
- 1/2 cup grape tomatoes, quartered
- 1 cup heavy cream
- salt and pepper
- 1/4 cup grated cheese
1) Heat the oil in a large pan to medium-low heat.
2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.
3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.
4) Add the broccoli and jalapenos and cook for 1 minute.
5) Add the tomato and cook for 2 minutes.
6) Add the heavy cream and increase the heat to high.
7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)
8) Serve on the pasta, covered in cheese and with more jalapenos on top.
I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…
Recipe taken from here, but changed a bit.
- 1/2 cup pumpkin
- 1/3 cup brown sugar
- 2 TBSP oil
- 1 egg, beaten
- 1/2 cup carrots (1 medium carrot)
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
1) Preheat the oven to 350F.
2) Beat the pumpkin, brown sugar, oil and egg.
3) Add the carrots and mix.
4) Add the flour, salt, baking soda and cinnamon and mix.
5) Add to a muffin pan (no need to butter).
6) Bake for 15 minutes.
I found them best heated with butter on top.
I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.
Recipe from here.
- 1 cup of unsalted butter
- 1 3/4 cup flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1 tsp ginger
- 4 eggs at room temp
- 1 cup sugar
- the zest of one orange
- 2 tsp vanilla
- 3/4 tsp salt
- 1 cup grated carrots
- more sugar and salt
1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.
2) Allow to cool.
3) Preheat the oven to 375F/175C.
4) Mix the flour, baking powder, cinnamon and ginger together.
5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.
6) Add the carrots and then the dry mixture and fold in.
7) Add the brown butter and mix.
8) Butter the muffin pan.
9) Add the batter to the muffin pan.
10) Pinch sugar and salt on top.
11) Bake for about 18 minutes, or until a toothpick comes out clean.
Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).
Recipe from here.
- cooking spray
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 1 cup of white mushrooms
- 1 can of mushroom soup
- 2 cans of cannellini beans, drained and rinsed
- 8 cups of water
- 3 bay leaves
- 5 black peppercorns
1) Spray a large pan and heat to medium.
2) Add onion until golden brown.
3) Add carrots and cook for another 3 minutes or so.
4) Increase the heat to high and add the mushrooms.
5) Cook until they are golden brown.
6) Add the mushroom soup and cook until it is simmering.
7) Throw everything into a crock pot.
8) Cover and cook for 4 hours on high or 6-8 hours on low.
From Classic Home Cooking in Chang Mai.
- 50 grams of glass noodles (soaked in water for about 5 minutes)
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 1/4 tsp sugar
- 1/2 tomato, sliced
- 2 TBSP light soy sauce
- 1 TBSP oyster sauce or mushroom sauce
- 1 clove of garlic
- 1 egg, beaten
- 20 grams of ear mushrooms, chopped
- 2 rice straw mushrooms or button mushrooms
- 2 pieces of baby corn, sliced
- 1 other vegetable, chopped
- 1 tsp ground white pepper
1) Put the oil in a wok on low heat.
2) Add the garlic and fry until fragrant.
3) Turn up to medium heat and add the egg until it is scrambled and dry.
4) Add the vegetables and stir well.
5) Add the soy sauce, oyster sauce, sugar, glass noodles and parsley and mix well.
6) Add the white pepper and remove from the heat.
After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant.
- 1/4 liter vegetable oil for frying
- 10 pieces of rice paper softened by brushing lemon juice or egg on them
- 3 green beans finely chopped
- 1/4 onion finely chopped
- a bit of dry rice noodles
- 1/2 medium potato
- 1/4 medium carrot
- 1/2 medium choko (sweet potato, toro, brown tuber, yam)
- 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
- 1 egg
- 1 tsp pepper
- 1/2 TBSP fish sauce
- the juice of 1/2 a lemon
- 1 tsp sugar
- 3 cloves of garlic, crushed
- chili to taste
- 1/2 tsp of water
1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).
2) Mix all of the mix ingredients together with chopsticks.
3) Place the mixture on the rice paper in a long thin line (like a cigar).
4) Roll it twice.
5) Fold in both ends.
6) Continue to roll until it looks like a piece of mail.
7) Add the rolls to the oil and turn often until light brown.
8) Lift them out one at a time and cut in half with scissors.
9) Add the rolls back into the oil.
10) Cook until the inside is brown and drain in a colander.
11) Mix all the sauce ingredients together and serve.
- 1/2 cup vinegar
- 1 TBSP salt
- 2 tsp garlic
- 1/4 cup water
- 3/4 cup white sugar
- 1 red spur chili
- 2 tsp tapioca flour or corn starch
- 3 TBSP water
- spring roll wrappers
- 100 grams clear glass noodles
- 1 TBSP vegetable oil (for stir fry)
- 1 TBSP garlic, chopped
- 1 cup tofu
- 1/2 TBSP fish sauce
- 1 pinch white sugar
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 6 cups vegetable oil (for frying)
1) Pound the red spur chili and garlic.
2) Simmer everything until the sauce is thick.
3) Mix the tapioca flour in water stirring over low heat until it becomes glue for brushing and sealing the spring roll wrappers.
4) Soak the noodles into warm water for about 10 minutes and cut them into 2 cm.
5) Heat the stir fry oil in a wok with the garlic.
6) Add all the ingredients and cook for about 10 minutes.
7) Place the filling into the bowl and set aside.
8) Place a spoonful into the center of the spring roll wrapper.
9) Turn the bottom edge over the filling.
10) Fold the left and right sides.
11) Roll the wrapper almost to the top.
12) Brush with the tapioca and seal.
13) Heat the frying oil to medium.
14) Deep fry until crispy and golden brown.
15) Serve with sauce.