Feeds:
Posts
Comments

Posts Tagged ‘veggies’

 No, seriously! These smell SO GOOD. I made these chili oven fries and aside from burning them (this is getting to become a habit), they turned out pretty good.

sliced potatoes

sliced potatoes

Potatoes are my favourite food…but I think I sliced these too thin, might have been why they burned so badly.

chili mix

chili mix

Oil, chili powder, cinnamon & salt.

appetizing, right? lol

appetizing, right? lol

I think there’s a bit too much oil in this mix, but chili powder and cinnamon is SO good together – I never would have guessed that.

tinfoil mishap

tinfoil mishap

While I put the fries in to bake, I managed to drop the tinfoil roll and unravel it…sigh.

ok, so the before..

ok, so the before

...and the after

...and the after

It said to bake for 40 minutes and this is what they looked like after about 25. They were still a bit mushy and not fluffy, and definitely too crisp on the outside. I would guess that means the oven is too hot, but the recipe called for 450F. So next time I’m going to slice them a lot thicker, hopefully that helps. They tasted good though!

final plate

final plate

And that was it…I just did Shake & Bake chicken with boiled asparagus in a lemon-almond sauce. Will not be making that again!! It was way too lemony and didn’t thicken well and just was all-around gross. Plus next time I’m going to steam the asparagus, I don’t like boiled vegetables. So we won’t bother with the recipe for that one (anyone got a better asparagus recipe?) but here’s the Chili Oven Fries!

3 Tbsp cooking oil
1 Tbsp chili powder
1.5 tsp ground cinnamon
1.5 tsp salt
2.5 kg/5 medium unpeeled yellow potatoes (I like Yukon Gold, and used only two large potatoes…so next time I’ll use less oil)

1. Combine oil, chili powder, cinnamon and salt in a large bowl.
2. Cut potatoes lengthwise into 1/2 inch thick slices and cut lengthwise again to make the fries. Toss in spice mixture until coated. Spread evenly on ungreased baking sheet. Bake in a 450F oven for 40 minutes, turning once.

(This one is from Company’s Coming Choosing Sides)

Read Full Post »

Beef, Veg, & Noodle

I’m still trying to work out the finishing touches on this one.

stir fry!

stir fry!

This is a really good stir fry that my mom makes, and is probably one of my favourite dinners! I can’t quite get it the same way she does though…

plain old soup

plain old soup

It’s really easy and pretty quick too…except for chopping all the vegetables. I am SO SLOW at chopping things and I get bored of it really quickly, haha.

frying beef

frying beef

Which is why I buy the beef pre-sliced! Stir fry packages are so much faster…unfortunately I don’t think this was a very good cut or something, it came out kind of chewy.

letting it simmer

letting it simmer

Vegetables are back in, along with the soup and seasonings…so now it’s time for the noodles.

check out my new pot!

check out my new pot!

Yep, Ithe new pot debut! I love them, but let’s hope I don’t wreck them…after all, they have a 25 year warranty that I have to outlast! (yeah right)

my favourite noodles

my favourite noodles

These are the best noodles, and they cook really quickly too.

Anyway, this is a really good recipe to try – but you have to like soy sauce! It uses a lot. I’m still trying to figure out the best mix of seasonings, so I’ll post what I’ve used the last couple times this one was made, and will update if I work it out.

500g beef strips
2-3 carrots, sliced
half onion, sliced
2 cups chopped veggies – peppers, celery, broccoli, whatever you like
1-2 cloves garlic, minced
cooking oil as needed
1 can cream soup – mushroom, celery, or broccoli & half can water
dark soy sauce, to desired consistency
(China Lily is my favourite but I haven’t found it lately!)
pepper & ginger to taste
noodles or rice on side

1. In hot oil, stir fry carrots, onion and garlic. Then add remaining vegetables and stir fry until crisp-tender.
2. Remove vegetables from pan, set aside. Add more oil if needed and stirfry beef.
3. Put veggies back in. Add 1 can soup, half can water, and soy sauce to desired consistency (I like it sort of like gravy – but it takes a lot of soy sauce. I didn’t measure, but I would guess at least 200ml? The photo could be used as a reference maybe – you want it to look about gravy-coloured too. This is why dark soy sauce is important!)
4. Add pepper (I used around 1/8 tsp or so) and ginger (again I used 1/8 tsp, but I don’t think it was enough).
5. Let everything simmer over low heat and boil your noodles!

Read Full Post »