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pax_athenaAlmost burnout is not a reason to cook less. Either the opposite, since cooking is mediation and good food essential. So ...
This is also not everything I cooked, but I switched to making photos with my phone so you only get the phone ones. (Part of my quest of being less perfectionist and letting things go and posting this without waiting until I gt the photos from the proper camera.)
I am trying to tilt my eating habits even more towards fresh vegs and legumes, trying to stick to meat just once (or in one dish I cook) a week and make myself eat fish once a week, too (this one is harder because my fish-cooking skills lack the variety and it's actually really hard to get good fish in my area). Anyway, here we go - as usual, just ask for recipe or details if something seems especially interesting!
Fried rice. I usually prefer to make mine with snow peas, not with normal peas, but my supermarket did not have any. I added some broccoli to veggie it up a bit more then. Anyway, always easy, always yum.
I've been making this bean stew over and over again for the last 2 years - it freezes well and is chock full of red peppers. The recipe I modified from one in the New York Times: the original asked for a pound of dried beans and one or two bell peppers. Now it's up to nine bell peppers, some tomatoes, a lot more carrots than in the original recipe and also some red wine to bring together the amazingly aromatic broth. Dried beans take a while to cook, but it's a good thing when it's a rainy, cold weekend and I end up with 6 to 8 portions, so it's worth it.
Over baked broccoli with Parmesan. Simple warm winter food.
Pear, skyr & flax seed breakfast with honey. That's the weekend version since the fruit only work at home, my everyday version is goat or sheep yogurt with flax seed & honey that I eat at work.
Deconstructed cucumber bites with tuna salad. Quick, yummy. More of summer food, but also a good, easy way to incorporate fish into my diet (something I struggle with a lot).
Pear & Nutella muffin. I made a whole portion (16 pieces) for the game night I hosted, but of course forgot to take a photo, so you only get to see the lonely one that was left over.
Quick-pickled radishes. I learned the way to quickly pickle radishes from my friend L. - they do look better when you use a white vinegar, but I usually only have a dark one at home and they do taste great, just look a bit strange :D
Another recipe that I learned from a friend (and modified some): pasta with salmon-tomato-cream sauce.
Over roasted peppers filled with spicy corn. That was a recipe that an old LJ friend (who now left for good ...) linked to and that I modified some; the original asked for a special peppers and some rice in the filling, but that seemed like too much work for me.
Bread pudding with apples. Partly made from leftover baguette that I froze, with an addition of some other stale bread. Yum and a great reason to keep all the leftover bread bits.
A dinner when ♥ was around: oven-roasted trout (we wanted mackerel, but it's near impossible to find here ...) with sides of over-roasted potatoes, red beet & feta salad and green salad with mixed sprouts. Soooo good!
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seidenstrasse/seidenstrasse called this a "show-off dish" (erm, this was part of a fun, joking discussion - not that anybody misunderstands it! :D) and she is totally right: easy to make, looks nice and is super yummy :D There is a certain chance that I am gonna make this for you if you come by (as she did :D).
Sometimes I also just make the roasted tomatoes, especially back in the Netherlands, when I good get a kilogram of not-quiet-so-nice-anymore cherry tomatoes at the market for super cheap.
Quick cheese cake dessert. OK, sometimes it's also a quick cheesecake dinner or lunch, but who cares? The only annoying this is that it indeed tastes even better cold than hot, but I never have the patience to wait ...
Carrot & red lentil soup. I did not expect this to be sooo good, but it totally is! This is a new one (part of me trying to incorporate more legumes into my diet) and was already cooked twice recently.
Red beets, feta & pumpkin seed salad with a horseradish-mustard dressing. Oldie but goodie; I make it this way since I tried something similar in a restaurant in the USA and then tried to re-create it at home. Also makes a really nice lunch for work.
Semolina budding with raspberries. I know, this is so not the season for raspberries. But I absolutely cannot hold myself back when they are some and those were even local! Not quiet sweet enough to eat on their own, but great with hot semolina.
Tomato salad with feta. Another simple classic.
Socca aka chickpea flour pancake. I do think it would be better if done in a proper cast iron pan and finished in the oven, alas I don't have a cast iron pan and no space for one (plus they work best with proper gas stoves, not the electric ones that are normal for Germany).
Anyway, it's just OK, but it's also easy enough to make that I will definitely finish that bag of chickpea flour with time. A nice addition to substantiate a fresh veggie based meal, e.g., the above tomato and feta salad.
Red lentil and potato curry with raisins. This is one of those things that do not look yummy, but SO are. Also super easy to make.
Semoline pudding with different fruit is totally a different meal! Really!
Shakshuka. I love it enough to order it in a fancy brunch restaurant - where it was amazing. But my own version is rather nice, too. If you are a red pepper lover like me, I can only recommend it!
Roasted carrots with a yogurt-tahin dressing. There is a pattern of roasted veggie meals in my life and I am not going to feel guilty about it :)
Aubergine casserole - with a great tomato-meat-parsley sauce, topped with fresh tomatoes.
Beans in a fesh tomatoes & peanut butter sauce. Sooo good, I really did not expect it to be so great. Another one of the "eat more legumes" dishes and perfect satisfying vegan meal.
Black bean & sweet potato soup. I did manage to make this one look better in the past, but not matter what it looks like, it still tastes great!
This is also not everything I cooked, but I switched to making photos with my phone so you only get the phone ones. (Part of my quest of being less perfectionist and letting things go and posting this without waiting until I gt the photos from the proper camera.)
I am trying to tilt my eating habits even more towards fresh vegs and legumes, trying to stick to meat just once (or in one dish I cook) a week and make myself eat fish once a week, too (this one is harder because my fish-cooking skills lack the variety and it's actually really hard to get good fish in my area). Anyway, here we go - as usual, just ask for recipe or details if something seems especially interesting!
Fried rice. I usually prefer to make mine with snow peas, not with normal peas, but my supermarket did not have any. I added some broccoli to veggie it up a bit more then. Anyway, always easy, always yum.
I've been making this bean stew over and over again for the last 2 years - it freezes well and is chock full of red peppers. The recipe I modified from one in the New York Times: the original asked for a pound of dried beans and one or two bell peppers. Now it's up to nine bell peppers, some tomatoes, a lot more carrots than in the original recipe and also some red wine to bring together the amazingly aromatic broth. Dried beans take a while to cook, but it's a good thing when it's a rainy, cold weekend and I end up with 6 to 8 portions, so it's worth it.
Over baked broccoli with Parmesan. Simple warm winter food.
Pear, skyr & flax seed breakfast with honey. That's the weekend version since the fruit only work at home, my everyday version is goat or sheep yogurt with flax seed & honey that I eat at work.
Deconstructed cucumber bites with tuna salad. Quick, yummy. More of summer food, but also a good, easy way to incorporate fish into my diet (something I struggle with a lot).
Pear & Nutella muffin. I made a whole portion (16 pieces) for the game night I hosted, but of course forgot to take a photo, so you only get to see the lonely one that was left over.
Quick-pickled radishes. I learned the way to quickly pickle radishes from my friend L. - they do look better when you use a white vinegar, but I usually only have a dark one at home and they do taste great, just look a bit strange :D
Another recipe that I learned from a friend (and modified some): pasta with salmon-tomato-cream sauce.
Over roasted peppers filled with spicy corn. That was a recipe that an old LJ friend (who now left for good ...) linked to and that I modified some; the original asked for a special peppers and some rice in the filling, but that seemed like too much work for me.
Bread pudding with apples. Partly made from leftover baguette that I froze, with an addition of some other stale bread. Yum and a great reason to keep all the leftover bread bits.
A dinner when ♥ was around: oven-roasted trout (we wanted mackerel, but it's near impossible to find here ...) with sides of over-roasted potatoes, red beet & feta salad and green salad with mixed sprouts. Soooo good!
seidenstrasse/seidenstrasse called this a "show-off dish" (erm, this was part of a fun, joking discussion - not that anybody misunderstands it! :D) and she is totally right: easy to make, looks nice and is super yummy :D There is a certain chance that I am gonna make this for you if you come by (as she did :D).Sometimes I also just make the roasted tomatoes, especially back in the Netherlands, when I good get a kilogram of not-quiet-so-nice-anymore cherry tomatoes at the market for super cheap.
Quick cheese cake dessert. OK, sometimes it's also a quick cheesecake dinner or lunch, but who cares? The only annoying this is that it indeed tastes even better cold than hot, but I never have the patience to wait ...
Carrot & red lentil soup. I did not expect this to be sooo good, but it totally is! This is a new one (part of me trying to incorporate more legumes into my diet) and was already cooked twice recently.
Red beets, feta & pumpkin seed salad with a horseradish-mustard dressing. Oldie but goodie; I make it this way since I tried something similar in a restaurant in the USA and then tried to re-create it at home. Also makes a really nice lunch for work.
Semolina budding with raspberries. I know, this is so not the season for raspberries. But I absolutely cannot hold myself back when they are some and those were even local! Not quiet sweet enough to eat on their own, but great with hot semolina.
Tomato salad with feta. Another simple classic.
Socca aka chickpea flour pancake. I do think it would be better if done in a proper cast iron pan and finished in the oven, alas I don't have a cast iron pan and no space for one (plus they work best with proper gas stoves, not the electric ones that are normal for Germany).
Anyway, it's just OK, but it's also easy enough to make that I will definitely finish that bag of chickpea flour with time. A nice addition to substantiate a fresh veggie based meal, e.g., the above tomato and feta salad.
Red lentil and potato curry with raisins. This is one of those things that do not look yummy, but SO are. Also super easy to make.
Semoline pudding with different fruit is totally a different meal! Really!
Shakshuka. I love it enough to order it in a fancy brunch restaurant - where it was amazing. But my own version is rather nice, too. If you are a red pepper lover like me, I can only recommend it!
Roasted carrots with a yogurt-tahin dressing. There is a pattern of roasted veggie meals in my life and I am not going to feel guilty about it :)
Aubergine casserole - with a great tomato-meat-parsley sauce, topped with fresh tomatoes.
Beans in a fesh tomatoes & peanut butter sauce. Sooo good, I really did not expect it to be so great. Another one of the "eat more legumes" dishes and perfect satisfying vegan meal.
Black bean & sweet potato soup. I did manage to make this one look better in the past, but not matter what it looks like, it still tastes great!
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no subject
Date: 2019-02-05 07:01 am (UTC)Thanks so much for sharing these <3
no subject
Date: 2019-02-10 03:47 am (UTC)Aside- for more crunchy/fried fried rice, if you let the rice sit out in the rice cooker for a day, it hardens and gets much easier to work with. Which is also what they do with old rice in restaurants, but shh.
How'd the raisins work with the curry? That's an odd combination that I intuitively, I wouldn't imagine goes over well, but do the raisins not absorb enough to retain their own texture?
no subject
Date: 2019-02-24 08:35 am (UTC)<3
And sorry for the super late reply, life happened ...
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Date: 2019-02-25 04:59 am (UTC)no subject
Date: 2019-02-25 07:07 am (UTC)Don't worry about the late reply. I keep feeling guilty for not updating on here. So overwhelmed.
no subject
Date: 2019-02-26 07:39 pm (UTC)no subject
Date: 2019-02-26 07:44 pm (UTC)Good to know! Only that I don't have a rice cooker, but simply make rice in a pot. No single purpose devices here given the size of my kitchen :O (I know, this is kind of a heresy for cooking rice, but ...)
I put them in last and they actually work really well. I have another veggie curry recipe where I put in dried goldenberries and that also works really well. If one likes the curries somewhat sweet-ish, which sometimes works for me :)
no subject
Date: 2019-02-28 04:33 am (UTC)no subject
Date: 2019-03-04 05:44 am (UTC)Yeah, I have some issue with curry where it becomes too spicy, so that's a good idea! Not exactly a 1:1 counter, but enough sweetness to offset should be enough to make it more bearable.