Skip to main content

This weeks cooking

So I will whole heartedly admit when I come off a training cycle, I go all off.  Like an alcoholic falling off the wagon going on a bender.  Eventually I get disgusted with myself and get my act together.  It took 3 weeks of this nonsense.  But today I "turned over a new rock" as my friend says it.  So today I spent cooking.  Which I think is also part of my slothful phase post training cycle.  I have spent 6-8 weeks cooking every meal, very few are cooked for me, so all I want to do is eat and not have to prepare it.  Or think about it.  Enough of my complaining.  So in last weeks veggie box I had green cabbage, stupid Irish holiday.  I didn't know what to do with it, so was googling away.  Came up with Kimchi...only to find out after I had searched 4 stores with no luck for my ingredients, I had the wrong cabbage.  So back to the drawing board and found Martha Stewarts recipe for roasted green cabbage.  It turned out quite good, though turning it and keeping my wedges intact proved a disaster.  Though, the little wedges actually tasted better.  So if I happen to have another green cabbage in my Washington's Green Grocer box, I shall repeat the recipe but cut it a little different.  On to the highlight of my vegetable cooking, cauliflower. Admittedly, Id normally prefer to just dunk it in ranch.  But thats not an option right now.  So I decided to roast it.  Seeing as I had no idea what I was doing, I found a good set of instructions to roast cauliflower  on the inter webs.  Shockingly, my pieces didn't get cut quite as nicely as hers. Maybe next time.  I had two full heads of cauliflower, so with no better options I used both.  Other than my cutting debacle, it was also quite difficult to turn it over.  It started to get really soft was crumbling when I would pick it up.  I only burned my self twice in the turn over process.  Next time I may just buy a second pan that is exactly the same size to do the flip.   Below is my finished product. Really not that pretty nor does it do it justice for how good it tastes.  But I supposed you could as my roommate because when I walked away for a few minutes she ate half of it....

Also on the menu is zucchini that I sautéed,  raw carrots, raw red bell peppers, some clementines and apples.  Oh and lemon pepper chicken.  Not anything to write home about but it has salt and that makes it worth eating.
Labels:

Comments

Post a Comment

Popular posts from this blog

Untitled

So I have thought about this for a while.  Do I actually write this post?  Do I put my dirty laundry out there for everyone? Or the handful that read my blog.  And if I do, what do I say? Do I slam those involved?  Do I take the high road?  When is a “good” time to put it out there?  A few days under my belt and there is probably no better time. So no secret, my ex-boyfriend was my coach.  That worked out mildly well while we were together but add a breakup and somehow it just doesn’t work out as smoothly.  Add a few of the worst things a person could do to another in there and disaster doesn’t even begin to describe.  But I have this eternal belief that I can make any situation work.  That I can fix things.  It’s what makes me good at my job.  I’m an eternal optimist. But it’s what causes me to not be so good at my personal life.  Even when things are clearly not good, I still think I can fix it and make it right...
1 comment
Read more

Skipped a week to savor the end of my maternity leave

So I skipped week 11.  Mostly because I was in tears about having to leave McKenna and go back to work.  Mom guilt is a real thing.  It also makes me very angry about the maternity leave policy in this country.  It wasn’t something I honestly paid attention to before.  Maybe because I wasn’t planning on being a mom for a long time. Or probably because I assumed that is just a benefit you give people.  Now I am learning, we are about as good as a third world country.  We don’t even give government employees a maternity benefit.  No surprise that private companies wouldn’t feel obligated to provide that.   My time home with McKenna has been amazing.  I know so much about her, , her likes, her preferences, her behaviors and her routine.  We have had the benefit of setting our own schedule.  I don’t have to rush out in the morning.  I didn’t have to stress about pumping right away.  I have gotten to experience so much ...
Post a Comment
Read more

Dad's Salsa

My Dad makes the best salsa.  I grew up in New Mexico.  We are a bit picky about our salsa.  It is hands down my favorite.  And not just because he is my Dad.  Its actually brilliant in in its simplicity.  The ingredients are: Green Chiles Onions Canned diced tomatoes (petite if you ask his opinion) Cumin Salt Olive oil (for cooking the onions The important thing is to start with good roasted chile's.  The roasting is what gives them their flavor and allows the skin to blister and peel off.  I was lazy when I put up my chile the last time and just bagged everything with the skin on.  It actually tends to be a little easier to get the skin off once its been frozen.  For this batch I used 2 quart bags frozen chile's, 6 - 14.5 oz cans of diced tomatoes, 2 onions and seasonings to taste.   First step is to clean the chile's and chop them.  I could probably normally tolerate the chile's but now I have a little perso...
Post a Comment
Read more