vinagrete and Brazilian food for meal train

Vinagrete: 

3 large garden tomatoes, seeds removed

1/3-1/2 of a green pepper, chopped small

1/6 of a white or yellow onion, chopped small (almost minced)

2:1 ratio olive oil: white vinegar

Salt to taste

Sprinkle/pinches of sugar

Challah bread, curry chicken salad and pain au chocolat

Challah recipe from Aunt Karen

Curry chicken salad (with grapes and almond slivers) recipe from Candice

Pain au chocolat recipe from a website.

The past year in food pictures

So this is a somewhat gross representation of the leftovers from Friday night's Estrogonofe de Frango (eaten with rice): main ingredients: creme de leite (table cream), tomato sauce, chicken and onions.

Sugar on the way to caramel for coating the pan before I make Brazilian pudim

Sugar still on its way

This is what the pudim looks like before going in the oven, with the caramelized sugar coating the sides of the pan.

Bought a rotisserie chicken two weeks ago. And it made my protein intake so much easier for that week.

Confession: I soo did not make this. This is from my birthday lunch at Estacion Inka! Increible! I got El Chicarron Esmeralda, yucca fries and jugo de guanabana. Me encanta!

Banana bread (with chocolate chips, OF COURSE)

After talking about merengue cookies briefly with my roommates, I decided to make super simple Brazilian suspiros: egg whites and sugar, beaten forever and ever (this made easy thanks for Katie's KitchenAid. Ooftah!) I added clove and pumpkin spice to them. Katie didn't like them that way, but Laura did. Either way, new experiences were had by all.

The proverbial meat and potatoes which literally God only knows how much they mean to me. This is the stew I made the first evening in Green Bay at Phil's, to make a good first impression on the parents!

I didn't make this either. This was a Brazilian restaurant we went to California over Christmas break--specifically David's birthday. Espetinhos, arroz com feijao, farofa e vinagrete! Bom demaisss!!!

Christmas morning quiche. Got to use some of Grandma's cookware. (Asparagus, ham, and I forget what else)

Cookie care packages for fall semester finals week!

This deserved an extra large photo: triple chocolate pumpkin pie the Monday before Thanksgiving. Could you even tell it was pumpkin? Dark chocolate spread on the crust, then pumpkin pie chocolate mixture for the main part. We technically skipped the third chocolate because Taz hates milk chocolate. Fiiiine.

This also merits a larger photo: Men's appreciation Thanksgiving meal. Look at the power of collaboration. Fantastic. Wings, mashed potatoes, caramelized carrots, bread rolls, green bean casseroles, sweet potato casseroles, pies, peanut butter blossoms. Fantastic!

My first attempt at hummus: kind of lame and flavorless. Used some sesame oil for funsies. And spinach. Ergo, the green.

Learning from Taz for her birthday dinner: she made sfihas and all sorts of Lebanese food. (including Babaganoush and baklava).

Oh. And falafel, hummus, fried eggplant..and some other stuff I can't remember. All vegetarian, of course!

Simple carrot cake with cream cheese frosting for Nav Night.

7-layer bars I'd been craving. Made with Nica and Elizabeth.

Spiralized zucchini playing a pasta role, chicken and blistered cherry tomatoes. 

Summertime pasta salad: fresh mozz, pesto, sauteed mushrooms, and fusili pasta.

Summertime eatin'. 

The one thing on this post that I. Bought. But. Did. Not. Eat. Silkworms. I planned on at least trying one.. But the stench once I opened the can was absuuuuurd. And the texture of those deflated silkworms. Blegh. Too much for me. 

A homemade version of Hawaiian food I tried with Niichi in California. (basically rice, SPAM and eggs. Add soy sauce. All those essential nutrients, you know?)

I forget what I put in this. I made the smoothie: banana, milk, strawberry, blueberry and spinach, maybe?

All Trader Joe's ingredients: rice with Chicken Tikka Masala (using their pre-made sauce) and spinach, and naan bread (frozen, bake at home).

This was an attempt at using up the rest of the Pad Thai ingredients I had on hand. Instead of using a pre-made sauce, I think I just dolloped some PB in there and stirred it around. What I can see--> yellow squash, zucchini, spinach, bean sprouts, carrots.. and rice.

So, in my opinion, this did not work out: roasted chickpeas. Lily gave me the recipe and they were supposed to be crunchy snack-like chickpeas. I was in a hurry and had to store them too quickly, so I think contained steam took away any of the crunch that managed to materialize.

Pho made with Kauyer after a fun trip to Asian Midway Foods. (rice noodles?, bean sprouts, green onion, pork, cilantro and pho broth?)

Pad Thai in the making with Taz

Final product. Paid $3 for about 6 shrimp at Whole Foods. Ha. Ha.

A fairly random meal: potstickers, chicken, plantains, and a side salad.

Ostentation: all the awesomeness I bought after my first trip to Asian Midway Foods on S Park St.
Ginger, plantains, chuchu, snacks, canned coffees, Milo, Mexican Coca-Cola, Horchata mix, rice noodles, sweetened condensed milk, sticky buns (stuffed with pork), mochi, diverse Asian-ish chips. 

Homemade bread. I think I used a very simple recipe. I just remember the bread was extremely crumbly, and, tbh, lacked cohesion.

Used up the rest of my polenta here. I can't remember if the meat was fish or chicken.

Say hello and goodbye to Mt. Avocado

Hash brown potatoes ( grated n frozen yesterday)
A slice of cheese
Spinach
Tuna + mayo + tomato
Avocado
Garlic powder n salt

Creativity collage summer 2015 pt 2

Lime coconut curry (college vegetarian cookbook)

4oz rice noodles (whatever. I did some unknown leftover amount, already cooked and longtime refrigerated)

1/2 red pepper
1/2 yellow pepper
1 small onion
2 cloves garlic
1 Tbs canola oil

1 c coconut milk
1 tsp curry powder
1/4 lime juice

Cilantro

Cut red and yellow pepper and onion into 3/4 " pieces.
Heat 1 Tbs canola oil in frying pan. Sauté garlic and soon after, add peppers and onion.
Sauté until peppers soften and onion becomes transluscent.

Add 1 c coconut milk, 1 tsp curry powder, 1/4 c lime juice.
Cook down.
Add pre-cooked rice noodles, until all is heated and conjoined.

Dish and sprinkle w cilantro.

Fall semester 2014

The latest in food adventures

 

Homemade tacos.

Zucchini lasagna, made with zucchini from Blackhawk parents.. :)

Veggie pasta with zucchini, tomatoes and onions?

Caramel popcorn for Nav Night

Using grapes, cheese and walnuts in my salad.

Gorgeous Farmer's Market red onion and yellow pepper. Lurve.

Putting together lunch..

Using Tastefully Simple risotto mix, adding zucchini, more rice, and some other stuff? 

Farmer's Market loot

Famer's Market white mushrooms, about to be sauteed in butter.

Chicken soup from scratch (chicken broth, carrots, onion, corn, noodles, rosemary! and chicken, of course.)

Random pic that ended up in here because I clicked to upload it, oops. Still good.

Homemade tortillas.. Without a rolling pin. Yikes. But still, tacos.. (Eh!)

Banana bread and muffins witch chocolate chips for Nav Nite. 

Egg scramble with Yao.

Not pictured: 

brownies for Carter's Bible Study

and

Peanut butter no-bake cookies for Evan's Bible study (which carried over to my Bible study, as well as meeting up with Erica Weiss at Chad!!!)

Skirt steak & veggie fajitas (Grilled red & yellow peppers and onions)

Cinnamon monkey bread. I cheated. I didn't use yeast and go the long route. I used Pillsbury dough, oops. (pull the biscuit dough apart, into chunks, shake in big ziploc with one? cup granulated sugar and a teaspoon-ish of cinnamon.. Once in forms, pour over 3/4 cup butter (too much! too greasy for the muffin tins!) and 1/2 cup of brown sugar.

Yup.