Archive for Saute

Chicken and Rice Noodles and the danger of cooking with a migraine.

Posted in Food, Life, Uncategorized, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , on April 6, 2012 by urbannight

There are all these ways to cook with less oil to make things healthier.  But I’ve discovered a secret.  And I will share it with you.

 

If you want to properly sauté up onions and garlic, and get the onions close to caramelizing without them starting to char up, you really need to use more oil and not less.  For a veggie that is very strong and bitter, it amazes me that it has enough sugar in it to caramelize when cooking.  I’ve found that I like mine best if I stop just as it is hitting that stage.

 

SO . . . I started by mincing up three slices of onion and adding a heaping spoon of minced garlic from the jar.  I dumped it into the heating oil and sprinkled with cayenne.  Yes, I use a lot of cayenne.  I love it.  Like I may have mentioned before, it has a lovely sweet mild flavor with heat that comes through otherwise mildly flavored dishes.  And it adds a lovely heat to strongly flavored dishes without altering the flavor.   

 

The smell of onions and garlic sautéing in olive oil is one of my favorite smells.  Unfortunately, migraines screw with your sense of smell.  Not for everyone, but definitely for me.  You probably don’t really want to know that it smelled like cat piss to me.  I was very unhappy about that. 

 

While I kept an eye on the minced herbs (because, really, an onion is more of a very large herb than a veggie) I diced up a chicken breast.  It was a lovely chicken breast.  If I had been thinking, I would have taken pictures of my lovely sautéing onions and garlic as well as the chicken breast.  I have, in the past, tried using precooked chicken.  It ends up tasting rather horrible with a terrible texture.  No matter how horrible I feel, if I don’t start from raw chicken breast from the meat counter, it doesn’t turn out right.

 

Now this is the trick, to not only cook the chicken, but to get it to start to brown up without the onions starting to fry themselves.  I stirred often and let it sit for short bursts and for once managed this trick perfectly.  At this point, I had used no salt at all.  I used a salt-free chicken and poultry seasoning my parents sent me from their last trip to Hawaii.  I added several cups of water and two chicken-flavored bullion cubes.  And the salt goes through the roof.  If I had been thinking, I would have picked up low sodium chicken broth.

 

I opened a package of rice noodles.  It was in 3 ‘sheets’ for lack of a better description.  I took out two and put the last back in the bag for another time.  Gripping a sheet firmly in each hand, I twist it in the middle to break it in half, slowly and carefully, so not to send bits of rice noodle in every direction.  I have tried cutting it with kitchen sheers but that just made a huge mess.  I stirred the noodles in, covered it, and let it cook until the noodles were done.

 

By this point, it lost it’s distressingly unpleasant aroma.  It smelled quite good.  It tasted even better.  I could have had two bowls of leftovers.  But I decided to have a second bowl instead.  I would have taken a picture of it today but it just doesn’t look as pretty in a Ziploc bowl as it does in a proper bowl at home.  So no pretty pictures for you.  I really have to do better to remember the camera when I cook up delicious things.

OMG, Black Bean Heaven!

Posted in Art, Food, Life, Uncategorized, Writing with tags , , , , , , , , , , , , , , , , on April 2, 2012 by urbannight

Start w/ half pound stew meat.  Dice up into smaller pieces.  Brown in olive oil. I used Alpine Touch seasoning at this stage.

Add 3 cups water and one beef bullion.  This has enough salt so don’t add any more.  Unless you like really salty food.  Cover and simmer until beef is tender.

In small pot or pan, heat olive oil, mince onion and garlic, amount to taste.  I added Cayenne here.  Saute until soft and just starting to caramelize.

While I was stirring the above, to keep if from burning, I peeled and sliced 2 small potatoes.  I added these to the pot and then added the onion and garlic. Add black pepper to taste.

Cover and simmer while reducing the broth about half way.  Potatoes will be almost done.  If your broth isn’t reduced enough, raise temp and take lid off for a couple of minutes.

Open, drain, and rinse one can of black beans.  Add.  Cover and simmer until beans are heated through. Turn off heat and add 1/4 cup of potato flakes.  I like to use that over a flour or corn starch thickener.  But you can do it whichever way you want.

Really, it was heaven in a bowl.

Stuffed Portabella Mushrooms

Posted in Art, Education, Entertainment, Food, Life, Uncategorized, Work, Writing with tags , , , , , , , , , , , , , , , , , on March 30, 2012 by urbannight

I have not tried these yet.  I intend to soon.  Possibly this weekend.  I was in the lunch room to heat up my soup when I over heard two women talking about it.  So I got nosey and asked how she made it.

Brush the round top of the mushroom with an Italian dressing.

Remove the gills from the mushrooms.

Saute garlic and spinach until wilted.  (I would say that if you got mushrooms with stalks you might chop the stalks and add to this part.  Green onion or just chives might be good to add as well.  And I’m a big fan of Cayenne so I might add a bit here as well.)

Drizzle a little Italian dressing over the stuffing and stir in, then stuff the mushroom caps.

Sprinkle a bit of cheese over the top.

Bake in over for 18 to 20 minutes at 375. 

It sounds lovely.  Crumbled bacon or minced scallops might also be good in it.