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Posts Tagged ‘catastrophic failure’

Ugh

I broke my cast iron skillet (think it’s not possible? Oh, it is. I found a way). This new oven hates me a lot. I haven’t been cooking as much. I just baked some cookies last night which were a total failure. Even the Royal Taster won’t eat them.

I have been so uninspired lately. I have ground beef defrosting for tonight. I have no idea what to do with it. The most versatile ingredient ever…and I’m just going to throw it in a pot with some rice and sauteed onion & peppers. Then I’m going to put soy sauce on it and call it dinner.

Time to really get back to cooking. Time to seriously quit crashing on the couch after work and eating takeout. I was there last year, and I hated it, so I started this blog and really enjoyed cooking. Well, I just had to renew my domain…I paid for another year. Time to start using it for food posts, not just random posts sent out like a beacon…”I’m still here!”. No, now it’s time to go back to what I enjoy doing and start showing off the new kitchen, even if the oven does hate me.

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Sorry Company’s Coming Casseroles. This one was a bust.

Frying beef

Frying beef

Yep, it’s that simple. Chopped some veggies, fried some beef, boiled some noodles.

more chopped veggies

more chopped veggies

Have I mentioned lately how much I don’t like chopping vegetables? I want one of those handy gadgets that chop for you for Christmas. Something like this…

As Seen On TV! (omg that makes it amazing right?)

As Seen On TV! (omg that makes it amazing right?)

Anyway. So you after the noodles are boiled (very al dente), stick them in a casserole dish.

noodles

noodles

Throw the veggies in the with ground beef and continue frying. And not that the recipe calls for it, but for God’s sake, add some spice or something just so there’s SOME flavour going on there.

ground beef mix

ground beef mix

But you might want to check what sort of pasta sauce you have first so you don’t overload the spices…haha. I forgot that all I had was the extra spicy stuff that had been relegated to the back of the cupboard because nobody wanted it.

looks pretty boring but...it's actually pretty HOT

looks pretty boring but...it's actually pretty HOT

So mix the pasta sauce with some grated parmesan and a touch of Worcestershire sauce, then add on top of the ground beef mix.

now if that's not exciting...

now if that's not exciting...

Yep, that’s it. Looks like a mystery casserole. No-one knows what lurks beneath…and nobody really cares enough to bother finding out, either.

want some? no? are you sure?

want some? no? are you sure?

Oh, so that’s what’s in there. It’s basically exactly what I do anytime I just make some pasta with sauce from a jar (add some beef, veggies and extra seasoning). Except now it’s been baked which really didn’t add anything extra to the final dish. Maybe the next recipe out of Casseroles will be better…

So I make it up to you with some cookies, which I baked just so I could feel like I accomplished something after the blah casserole.

ingredients

ingredients

Hard to believe that turns into cookies, sort of…

mmm chocolate

mmm chocolate

After you’ve mixed in the flour, add the chocolate chips.

PERFECT!

PERFECT!

And finally…perfectly baked cookies, NOT burnt or anything! YES! I think I figured out the problem anyway; I think my oven runs a little hot. Probably after a couple years of frustration.

According to Betty Crocker’s Cooky Book, these are “The Best Cooky of 1935 to 1940 – Chocolate Chip Cookies”. As if I need to post the recipe! Everyone knows this one! Here it is anyway, just in case you live under a rock.

New Cooky Sweeps The Nation – This luscious cooky from the New England Toll House, Witman, Mass., enjoyed immediate and continuing popularity. It was introduced to homemakers in 1939 on our radio series “Famous Foods from Famous Places.”

2/3 cup shortening (I used butter, it worked well)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp vanilla
1 1/2 cups Gold Medal Flour
1/2 tsp soda
(I assumed this meant baking soda, I have to be honest but I wasn’t sure!)
1/2 tsp salt
1/2 cup chopped nuts
(I replaced these with white chocolate chips)
1 pkg or 6 oz semi-sweet chocolate pieces (1 cup)

Heat oven to 375 F. Mix shortening, sugars, egg, and vanilla thoroughly. Measure flour by dipping methord or by sifting. (For a softer, rounded cookie, add 1/4 cup more flour [I did not]). Stir dry ingriedents together; blend in. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2″ apart on ungreased baking sheet. (Cookies should still be soft.) Cool slightly before removing from baking sheet. Makes 4-5 dozen 2″ cookies. (Uh, microscopic cookies? I don’t know what world they were living in. I got about 30.)

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Whoops

I’ve been promising to talk about this…so here it is! Anyway, I have this recipe for brown sugar glazed carrots that sounds amazing. Well, a couple nights ago I was making pork chops and thought those carrots would be great alongside them. So, I start the recipe. It calls for three carrots chopped lengthwise and in half, then boiled. The recipe specifically said “boil in just a small amount of water for 6-8 minutes”. Okay, I did that. I put about an inch of water in the pot, dropped in the carrots, put the lid on and set temperature to high, and the timer to 5 minutes. 

After about 4 minutes I was called back to the kitchen by our trusty smoke alarm.

 

burnt carrots, burnt pot

burnt carrots, burnt pot

How was I supposed to know that would happen? Whoops. And we had to get rid of the pot too – it was burnt totally black, the copper had bubbled around the edges and…the element had left a lasting impression on the bottom, haha. 

So after we opened all the windows in the house and fanned the air around the smoke alarm to make it stop, I stomped around the house for a bit in frustration and then rescued the dinner with a trusty Sidekick.

 

mmm, my favourite

mmm, my favourite

Oh, and if nothing else – at least the pork chops turned out really well.

 

oven-fried pork chops!

oven-fried pork chops!

Super simple pork chops that The Royal Taster has deemed a 9/10. Pour 4 Tbsp of melted butter into the bottom of your baking dish. Beat 1 egg, 2 Tbsp milk, and 1/4 tsp pepper together in a shallow bowl. Dip each pork chop (4-6 of them, whatever you need) and then coat in herb-seasoned stuffing mix (I use Stove Top’s turkey stuffing mix and take out most of the bread crumbs and crush the rest up). Bake uncovered at 425F for 10 minutes, turn chops and bake for another 10-15 or until done. And that’s it!

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I just tried to make a frozen shepherd’s pie and asparagus. All I had to do was put the frozen pie in the oven for an hour, and stick the asparagus in the microwave.

WELL!

First, the asparagus turned out to be too old and was getting slimy so we couldn’t eat it. Secondly, the instructions on the shepherd’s pie clearly said “REMOVE PRODUCT FROM ALL PACKAGING AND PUT ON A BAKING SHEET”

So I did that. I took it out of the little pie-carton and put it on the baking sheet. When The Royal Taster got home I was peering into the oven looking rather concerned, because the thing had flattened out like a pizza and it just didn’t look right. The Royal Taster told me I should have left it in it’s carton, but it said to remove from ALL PACKAGING!!

When I took it out of the oven, it was all flat and looked a little weird, but we were going to try and eat it anyway. So much for that idea though…the bottom had burnt itself onto the pan about half an inch thick. So now I am picking off the potato from the top while we wait for pizza to be delivered. How did I manage to mess up frozen food?!

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