Monday, January 31, 2011
Tonight's Dinner...Pollock Fish Soup
This was something I kind of threw together, using coconut milk, some butter, some chicken stock, a package of frozen pureed squash, and various seasonings. Plus the pollock, of course! It turned out alright, which was pleasant surprise.
Sunday, January 23, 2011
Successful Experiment: Cauliflower Rice
While it wasn't perfect, it sure was tasty! It went well with the slow-cooked ribs I made in the crock pot with beef broth and pork soup broth from last week. NOM.
Once again, Mom was impressed. :)
Once again, Mom was impressed. :)
Successful Experiment: First Time Frying in the Cast Iron Pan
For my birthday this past September I had asked my parents to buy me a cast iron frying pan, and my hopes were to become a cooking expert with this "pro" tool. (laughs) After reading many different instructions on the 'net for seasoning this thing properly, we finally decided to DO it...IN DECEMBER!
We put it through only one 'round' of seasoning and time ran out and we just haven't gotten around to continuing for 5 more rounds. I've been reading that some people also say to just start using it (provided there's no rust in the cooking area), so today that's what I decided to do.
Today is Sunday, which is bacon 'n eggs day. I got the pan out, heated it up (I also read that there are two keys to preventing food from sticking; the pan has to be hot enough, and there has to be enough fat in there), and tossed the bacon in.
Once the bacon was done (and the fat was drained once part-way through), the eggs went in. Now I was pretty nervous about the eggs, because they would be much more likely to stick, so I kept a close eye on the grease and the heat. Luckily, they didn't stick all that much and I was able to lift off what did stick. Yay!
Then when the eggs came out, I added a couple more tablespoons of bacon fat and a bunch of sliced cremini mushrooms, and tossed those around for a few minutes. YUM.
In the end, the pan is free of stuck food and the oil just needs to be dumped. Then I'll wipe it down with paper towel and it'll be ready for next time.
W00t!
We put it through only one 'round' of seasoning and time ran out and we just haven't gotten around to continuing for 5 more rounds. I've been reading that some people also say to just start using it (provided there's no rust in the cooking area), so today that's what I decided to do.
Today is Sunday, which is bacon 'n eggs day. I got the pan out, heated it up (I also read that there are two keys to preventing food from sticking; the pan has to be hot enough, and there has to be enough fat in there), and tossed the bacon in.
Once the bacon was done (and the fat was drained once part-way through), the eggs went in. Now I was pretty nervous about the eggs, because they would be much more likely to stick, so I kept a close eye on the grease and the heat. Luckily, they didn't stick all that much and I was able to lift off what did stick. Yay!
Then when the eggs came out, I added a couple more tablespoons of bacon fat and a bunch of sliced cremini mushrooms, and tossed those around for a few minutes. YUM.
In the end, the pan is free of stuck food and the oil just needs to be dumped. Then I'll wipe it down with paper towel and it'll be ready for next time.
W00t!
Saturday, January 22, 2011
Coconut Oil Used For Frying...Ok to Re-Use?
We attempted coconut shrimp for the first time last night. They didn't quite come out the way we hoped, but they were edible anyway. Here's what the oil looked like in the pan after it cooled overnight. Is this normal? Would it be okay to reuse again?
Edit: The advice received was to never re-use coconut oil after frying and the odd shapes might have been caused by the shrimp...
Edit: The advice received was to never re-use coconut oil after frying and the odd shapes might have been caused by the shrimp...
Wednesday, January 19, 2011
Almond Butter!
Decided to make this last night on a whim...wish we had some bananas to smear it on!
After scooping most of it out of the food processor I added some small pieces of Lindt 85% Ecuador chocolate and whipped that up. Mmm.
After scooping most of it out of the food processor I added some small pieces of Lindt 85% Ecuador chocolate and whipped that up. Mmm.
Last Night's Dinner: Slow-Cooker Pork Roast with Onions 'n Stuff
Mmmm, so juicy and the FAT...OMG *drool*
After slicing, back into the pot it went...at least until hubby was home and ready to eat!
After slicing, back into the pot it went...at least until hubby was home and ready to eat!
Monday, January 17, 2011
Saturday, January 15, 2011
*Happy Dance*
This morning when I got on the scale (twice, to be sure) it read:
147.7!!!!!!!!!!
That bring my total weight loss to just over 18 pounds! YES!!!!!!!!! Last October I had reached 148.2 but then with xmas and all that I had gone up just a couple pounds, always hovering between 149-151. This is the lowest I've weighed in YEARS. Seeing as I'm not really working out a whole lot at this point, I'm not building muscle weight so the weigh scale does matter to me. Just for now.
147.7!!!!!!!!!!
That bring my total weight loss to just over 18 pounds! YES!!!!!!!!! Last October I had reached 148.2 but then with xmas and all that I had gone up just a couple pounds, always hovering between 149-151. This is the lowest I've weighed in YEARS. Seeing as I'm not really working out a whole lot at this point, I'm not building muscle weight so the weigh scale does matter to me. Just for now.
Thursday, January 13, 2011
Tonight's Dinner...Leftover Chicken on Cabbage and Bell Pepper
We bought a new pan!! So far so good (though I can't stand Rachel Ray her pan is nice lol). We glopped a few blobs of bacon fat in there, tossed in the chopped peppers and cabbage for awhile...
Then we added some seasoning and the leftover chicken that was in the fridge to warm it up. Et voila! Tasty!
Then we added some seasoning and the leftover chicken that was in the fridge to warm it up. Et voila! Tasty!
Subscribe to:
Posts (Atom)