Friday, May 28, 2010
Wednesday, May 26, 2010
a recipe for really tender pork chops on Mel's Kitchen Cafe. That was it. Julie put it together and made some potatoes and I baked breadsticks. The one thing I knew was that this dinner had better incorporate homemade bread in some form because Sunny does not bake but LOVES homemade bread. She is a jill of all trades (she replaced Julie's toilet once) and prefers repayment in the form of baked goods. We, of course, are happy to oblige. We also made molten chocolate cakes which ended up being not so molten, but still yummy. But the pork chops.
Monday, May 24, 2010
Needless to say, we've had lots of soup. This minestrone, though, is great all year. It's light enough that you don't feel overwhelmed when it's warm outside, but nice and hot when it's cool outside.
Monday, May 17, 2010
I thought I had died and gone to heaven.
Over the course of my education, I visited that restaurant frequently. I share my passion for Indian food with my husband and we ate there while we dated at least once a month, often two or three times a month. Needless to say, I was disappointed I wouldn't be able to get my Indian fix when we moved to Los Angeles.
Now, I know what you're all thinking: there are dozens of Indian restaurants in LA! How could I worry?
Well, as it turns out, I ended up with something even better than a dozen Indian restaurants.
I ended up with my own Indian chef.
Sorry everyone, for the mini sabbatical last week. I had company and between preparing my house and hosting, I was pretty busy. But everyone has left and my house is quiet. I will get posting again, I promise. And there are some good things coming, too! Indian cauliflower, strawberry ice cream, minestrone...They're worth the wait, I promise. Again, sorry to abandon the blog for a week.
Sunday, May 9, 2010
So, yesterday, I went to make dinner. I'd found a recipe for sticky coconut chicken (and I LOVE coconut). But when I looked for chicken, all I found was two small bags of chicken pieces and a half breast. Not suitable for grilling (or pan-frying, as I had planned on). And I wondered if this dish would be worth it, using up the rest of my chicken. What if it wasn't as tasty as I imagined it would be? Would I have used up my chicken for no reason? But, there was enough there for just me and Jeff, I didn't know what else to make, so I opted to cut up the breast and make it a stir-fry type dish. It worked great! I mixed the marinade and poured it right in with the frozen chicken and left it for about an hour, and once the chicken had thawed enough, I cut up the breast and threw it back in the marinade.
I don't know why I was worried. The dish was delicious and definitely something I'll be making again. It had a great punchy flavor and the sweet was perfectly balanced. I actually didn't take pictures of this dish before I began eating because I was apathetic about it; I couldn't imagine that it would be good enough to warrant a post. But as soon as I had taken a bite, I frantically turned to the kitchen to see if Jeff had left any so I could assemble a plate to photograph. It really was that good.
Wednesday, May 5, 2010
Part of the reason we don't go very often is that we have to order lettuce wraps as an appetizer. We have to. And then, it's just a lot of food after everything is said and done. Sure, you can always take what's left home, but it's never as good. Plus, if you are going somewhere after, you really can't. I always overindulge at PF Changs because it's just that good. And then I feel gross. Overeating is not a good thing.
So, I have seen lots of PF Changs imitation lettuce wraps recipes floating around the internet and I have never tried them. First, because I doubt that I could recreate the goodness at home, and second because the ingredient lists are always super long. No thanks.
Monday, May 3, 2010
Last week, I came up with something good. I have no idea where the idea came from, because it's really just a basic marinade with an Asian twist. It's probably a simplified conglomerate of many recipes I have read over the years. But it did the job! The sauce was pretty rich; next time, I'd dilute it before thickening it. Don't get me wrong; it was good, just strong. The best part is, you probably have all the ingredients in your refrigerator!