Food Fotos

I have been trying to think of a lovely theme or nice way to tie my photos together for a blog. However, they would all be super short and simply saying: Hey, this is that one thing that I ate for dinner. And that sort of nonsense is for Instagram [which I also have].

So here are several food pictures of things I have been eating recently. If you’re interested in a recipe for it please let me know.

plate fish.rice.brusselI know this picture is a little fuzzy, my apologies. I was starved and wanted to eat immediately. I knew I wouldn’t be able to get a good picture of it unless I snapped one right away.
We had fish with Catalina seafood rub, spiced rice from scratch, and Brussels sprouts coated in butter and nutritional yeast. This meal was orgasmic!

I followed this recipe as a basis for my plans, with some changes:

Soaking up the liquids--but not quite done

Soaking up the liquids–but not quite done

Tomato Rice Recipe Ingredients

  • Oil to saute
  • Onion – 1 large diced
  • Ginger Paste & Garlic minced – Eyeballed (1.5 tsp and 2 TBSP)
  • Chilli powder – eyeballed it
  • Dried red pepper flakes – eyeballed it
  • Curry powder – eyeballed maybe 1 TBSP
  • Bay leaves – 2 leaves
  • Salt to taste
  • Tomatoes – 1 can diced
  • Can of black beans – rinsed and drained
  • Rice – 2 cups uncooked jasmine
  • 3 cups of water or chicken broth
  • NONE of the other ingredients listed on the website.

Saute onions with spices and a dab of oil. Add tomatoes, beans, rice and water. Bring to a boil and then reduce to simmer for 20 minutes or until liquid is gone and rice is tender.

20131129_181217Don’t forget to make hill billy paella with your leftover rice. We cooked up chorizo and shrimp to put into it this time and served it on a bed of fresh greens. So much yummy!

20131128_113618I made entirely too many rolls for Thanksgiving, but it was good to share them for more family anyway. I made roughly sixty rolls and they made it to two family functions. The left-left overs are in my freezer now. I hope to pull them out for a good hearty soup night this winter.

20131128_113631Just take a gander at those luscious rolls! Next time want to brush them with egg or milk to give them a right nice sheen. Although, as pictured above they are perfectly appealing. Have I ever shared my fun bun recipe? I feel another blog coming….

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Day 338: Hillbilly Korma

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Pictured: Onion, spinach, okra, and spices cooking down.

It has only been in recent years that I have become decent at judging the time it takes me to fix supper and have it ready at a certain time. I still gauge my time poorly and have supper ready to.early or late.

Last night I got supper ready about 15 minutes early, but that is only because Kit got home late. Besides with a simmer sauce the longer it stays in the pot the better it will be.

I boiled a whole chicken (mostly thawed) with some salt. Sautéd two medium sweet onions until translucent then added a few handfuls of chopped okra and just over 1 cup of frozen (thawed) spinach. Dash of salt, garlic powder, and two pinches of dry curry powder (I love this Sharwood’s brand).

When the chicken was ready, I deboned about half of the little boiler chicken and threw the bite sized pieces into the pot with vegetables.
Finally, I added a whole jar of Sharwood korma sauce (mild) and a half can of coconut milk to stretch out the jar sauce.
I turned the pot to low until we were ready to eat.

Basmati rice cooked while the veggies were cooking. Then I just stirred the rice, turned the heat off, and left the lid on so it would stay warm and moist.

I was worried the okra would go super slimy but they were perfect. One bag fewer in the freezer without having to batter and fry them! At least the okra is forcing me to be a bit creative.

Day 297: Lasagna Roll Ups {Recipe Revealed!!}

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Another popular one on pinterest I have seen rolling around. Somehow I felt I exerted less effort with these than with a pan of spinach lasagna. Here’s the Pinterest link: Lasagna spinach roll ups.

Ingredients
1 lb. Lasagna noodles (big box)
15 oz. Ricotta (small tub)
1 cup Shredded mozzarella
1/4 cup Grated parmesan
1 large egg
10 oz. Frozen spinach (one block)
2.5 cups marinara sauce
To tastesalt and pepper
as needed non-stick spray

Kat’s additional ingredients:
Another 1/4 cup parm
1 quart of homemade sauce–I always like a lot of sauce and ours has mushrooms, onions and other tasty flavors.

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I’m have added and slimmed down the instructions on here. They are different than the website linked.

Step one: Bring to a boil water, dash of salt and dash of oil.
I boiled my noodles for 7-10 minutes instead of 12 minutes. As soon as they go limp and you can kinda roll them in the pot with a spoon, they’re ready.
Drain. I rinsed them with cold water and left them in the pot in cold/room temp water.

Step two: While the noodles are boiling, prepare the filling.
Thaw the package of frozen spinach and squeeze drain.
Combine well the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt.

Step three: Spray casserole dish with non-stick. I didn’t turn on my oven but if you think you go really fast go ahead and preheat your oven to 400° F. I turned my oven about halfway through once I got the hang of portions and rolling.

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Step four: On a clean surface, lay out a few noodles at a time. Original recipe says a couple of tablespoons of filling per noodle. I put a little less than that. Don’t worry about measurments. Be concerned with the filling covering all of the noodle but being a very thin layer. Roll them up and place in the casserole dish.
Repeat until all of your filling is gone.
There will be some noodles left over, these are “back ups” for broken noodles and they made decent chicken food if they don’t make it in the casserole dish.

Step five: Pour the sauce over the rolled noodles making sure to cover everything.

Step six: Cover the dish in foil and bake for 30 minutes. Serve hot with parmesan sprinkled on top.

Original recipe said the filling would do 14 noodles, I made 15. If you want to cut down on extra noodle waste then make 20 noodles instead of the whole box.
Much like lasagna, these are wonderful reheated.