food will be cooked

Hi, sorry I haven’t been doing any posting here.
I’m in the middle of moving apartments and the new kitchen is much better for cooking & photographing the food.
Once I’m moved (next week) I will begin posting recipes and ideas.


In the year 2010…

I vow to get this site up and updated.

I’ve been cooking, just not documenting the fun I’ve been having.

So, cheers to the coming recipies and yummy goodness in the year 2010.

my most recent obsession…

My quinoa addiction is really strong right now. I’ve had it for lunch/dinner nearly every day, with the same basic theme – water, chicken or beef bullion, caramelized onion/mushrooms, some kind of semi-soft cheese and some herb/garlic mix. Sometimes cold with a vinaigrette, sometimes not.

I’m thinking of making some kind of tabouleh variation, but I’m still thinking on that one.

And I’m reading a bit about quinoa as an oatmeal substitute. I’m iffy on this – I like my oats and I’m not sure I want to substitute them.

Any suggestions?

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Quick & Easy Lunch

I’m feeling a bit lazy this afternoon, so I’m making a quick & easy lunch – the quick part is really only about how long it takes to assemble in this recipe, not the cooking time.

1 cup sliced onions
1 cup quinoa
2 cup water
minced garlic
beef bullion
black pepper

I carmelized the onions in the butter then set them aside in a bowl.
Cook the quinoa in the water & bullion with garlic.
Add onions to the quinoa for the last few minutes of cooking – basically just to reheat the onions.
Pepper to taste.

This really made too much for lunch, so for dinner I added just a bit of bell pepper, fennel bulb and some feta cheese. Should be delish. And healthy.

A couple of questions I would probably have if I were reading this…

  • Why was the garlic in the cooking liquid vs with the onions? In this case, I was not babysitting the onions while they carmelized. Instead I was getting some chores done, and I didn’t want to risk letting the garlic burn.
  • Why water & a bullion vs beef broth? I find quinoa to be very bland, even when cooked with salt separate from the broth. And beef bullion being so salty, I expected this to work in my favor in this particular case.
  • Why quinoa vs making a risotto? I love risotto, but my body doesn’t process the rice starch all that well sometimes. So risotto is a once in a long while treat for me.
  • No pictures so we can all oogle the yum? I really need to start getting ahead of the game so I have time to upload and add photos to my posts. Mea Culpa.

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I’m over it…

Foams, Airs, whatever name you want to put on it. I’m over it. Please don’t put it on my plate, Chef.
If the flavor enhances the meal then find a better way to get the flavor in there. Don’t fall into lazy fads please.

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dang it

I hate when I let life gets in the way of my creating the life I want.
In other words, sorry about the lack of posts yet.

Don’t give up on my yet though. I’m working on getting my life better scheduled so I can get out of my own way! ­čÖé

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Yum x4

This recipe sounds so yummy. I can think of multiple ways to use the squash that I’ll probably make multiple batches at once.

The first, and most saliva inducing,┬ádeviation is to make a soup out of it. When I multiply the batch I think I’ll leave the onion and apples alone, and just multiply the squash and seasoning (maybe not full quantities on the seasonings?). Add just a touch of cream & stock and blend it all up into a smooth creamy butternut squash soup.

My second deviation is to swap out the onions for fennel bulbs. My mouth waters just thinking of the slight licorice of the fennel with the vanilla, squash & apples. mmm-mmm-mmm.

I’m not sure if I can call this last one a deviation, maybe better to just say add ons? I’m considering carrots & parsnips with the vanilla. I’m not sure it would work, but I’m thinking it might. So why not add them to the roasting pan and throw some white beans in at the end to make a vegetarian meal out of it.

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