Slow-Cooked Chickpea Curry

July 31, 2011 § Leave a comment

E: The slow-cooker is the fire-and-forget missile of the cooking world, and that’s something that comes in handy when you are busy around dinner time, say, for example, you have to bring your laptop in for an appointment at the Apple store (which you just know is going to start and end late). Then, if you have one of these nifty devices—mine comes courtesy of Joanna’s parents as a graduation present:  thank you both! I’m sure we’ll get lots more use out of it—just load up the ingredients, press the proverbial little red button, and come back from your Genius Bar appointment—or wherever else you’ve been—to find fresh curry awaiting your return.

looks slightly better than it tastes, but nothing a little salt and spices won't fix

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Tangelo Fish & Chips with Yam Fries and Haricots Verts

June 2, 2011 § Leave a comment

E: We haven’t posted in a while now. I’ve been terribly busy because of my graduation, and Joanna came up to attend. We ended up not posting when we were supposed to, though we did make an excellent celebratory dinner that will be posted some time soon.

What I have for you here is, to be honest, a bit disappointing–I made a last-minute choice to bake the pieces of battered fish rather than fry them in obscene quantities of oil, and the batter was clearly not meant for that. The breading came out odd and rather tough (and ended up looking like a dog biscuit to boot). But don’t let that discourage you. I (think I) know what needs to be done to fix it:  either use a different breading designed for baking, or fry it like you are supposed to. The breading was tasty, just texturally awful. But, to be totally honest, these were the best pan-fried fries I have ever had, as well as the best Asian sauce for green beans that exists, to my knowledge, in the observable universe. So, though this is “primarily” about the tangelo fish & chips, they should not be the main focus here.

focus on the stuff in the bowl

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Garlic Pasta + Spicy Meatballs + Green Beans

January 12, 2011 § 3 Comments

These meatballs are genius.  My attitude towards spicy food has become steadily more positive over the last year or so, due in part to being around people who cook spicier things than I was used to, and these meatballs were just exquisitely hot and full of flavor.  We changed the recipe around a little bit to fit our own tastes (read: MORE spices, MORE garlic), and even people who have lower heat tolerances thought they were great.  If nothing else, they will certainly warm you up on these cold winter nights!

The meatballs were also a great accompaniment to the garlic pasta, which was simple but very yummy.  At some point I want to concoct a pasta sauce involving the leftover chipotle chilies and/or the adobo sauce that they are packed in; I think it would be a fantastic complement, particularly since the pasta got a tad dry and could have used a bit of a kick.  Stay tuned for that sometime in the coming months!

So, let’s get going.  We’ve modified both recipes, but the originals can be found here.

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