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tuftearsOkay, I've cooked a few things worth mentioning in the past weeks, so let's mention them!
First up are enchiladas with spanish rice. I've never made spanish rice before, and I'm still not sure if I have actually managed to make it or not, but it tasted quite acceptable. As for the enchiladas, they're "whole grain" corn tortillas stuffed with spinach, carrots, and ground turkey. They came out pretty well, IMO.
For the enchiladas, I made the stuffing the night before. I sautee'd the spinach first, then I put that in a bowl and put the carrots into the same wok, intending to make use of the water/juice left behind by the spinach, and finally once the carrots were at an acceptable level of softness (actually I overdid it, due to playing D3 at the time) I extracted the carrots and put the ground turkey in. In future, I can probably just do the ground turkey at the same time as the diced carrots, or a little after. Then I mixed the lot with some salsa.
The following morning, I cooked the Spanish rice. I had a bowl of leftover brown rice-- the equivalence of 3 uncooked cups or so, so instead of sautee'ing uncooked rice with diced tomatoes and onions as is recommended by recipes I surveyed, I did the same thing but with cooked rice, plus some salsa for spiciness, and pressed it against the side of the wok and let it cook to get rid of some of the excess moisture. Worked well enough, I think!
Now the orange chicken is a different week's meal. This one was pretty straightforward but I did a better job of cooking this time than the last time I attempted orange chicken.
I began by marinading the chicken, sliced up, in a mix of teriyaki sauce and orange juice (and various spices). I marinaded the carrots too, but I think that was a waste of time after all.
I turned the heat up to try to cook the chicken's outside without overcooking the inside, then laid the slices out flat, then flipped them over as soon as they showed white on one side. Due to the thickness of the slices, they were done by the time both sides were cooked anyway; I had been aiming for mixing them back in with the sauce so I could make sweet-and-sour chicken, but I decided to skip that and just go with 'orange chicken and carrots'.
I removed the chicken, then put the carrots in, turning the heat down a bit and adding some honey and cinnamon. Once they were done, I put them aside, and put the chicken strips on top of the carrots. I put the orange juice (from marinading the chicken and carrots) in last with some crushed red peppers and ginger, and let that evaporate a bit, then mixed in some diluted corn starch and thickened the sauce.
This was a pretty decent version of orange chicken, I think. Sauce is tasty and goes well on chicken fingers too.
First up are enchiladas with spanish rice. I've never made spanish rice before, and I'm still not sure if I have actually managed to make it or not, but it tasted quite acceptable. As for the enchiladas, they're "whole grain" corn tortillas stuffed with spinach, carrots, and ground turkey. They came out pretty well, IMO.
For the enchiladas, I made the stuffing the night before. I sautee'd the spinach first, then I put that in a bowl and put the carrots into the same wok, intending to make use of the water/juice left behind by the spinach, and finally once the carrots were at an acceptable level of softness (actually I overdid it, due to playing D3 at the time) I extracted the carrots and put the ground turkey in. In future, I can probably just do the ground turkey at the same time as the diced carrots, or a little after. Then I mixed the lot with some salsa.
The following morning, I cooked the Spanish rice. I had a bowl of leftover brown rice-- the equivalence of 3 uncooked cups or so, so instead of sautee'ing uncooked rice with diced tomatoes and onions as is recommended by recipes I surveyed, I did the same thing but with cooked rice, plus some salsa for spiciness, and pressed it against the side of the wok and let it cook to get rid of some of the excess moisture. Worked well enough, I think!
Now the orange chicken is a different week's meal. This one was pretty straightforward but I did a better job of cooking this time than the last time I attempted orange chicken.
I began by marinading the chicken, sliced up, in a mix of teriyaki sauce and orange juice (and various spices). I marinaded the carrots too, but I think that was a waste of time after all.
I turned the heat up to try to cook the chicken's outside without overcooking the inside, then laid the slices out flat, then flipped them over as soon as they showed white on one side. Due to the thickness of the slices, they were done by the time both sides were cooked anyway; I had been aiming for mixing them back in with the sauce so I could make sweet-and-sour chicken, but I decided to skip that and just go with 'orange chicken and carrots'.
I removed the chicken, then put the carrots in, turning the heat down a bit and adding some honey and cinnamon. Once they were done, I put them aside, and put the chicken strips on top of the carrots. I put the orange juice (from marinading the chicken and carrots) in last with some crushed red peppers and ginger, and let that evaporate a bit, then mixed in some diluted corn starch and thickened the sauce.
This was a pretty decent version of orange chicken, I think. Sauce is tasty and goes well on chicken fingers too.
