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tuftearsI've been distracted with Legion, WoW's latest expansion, but I've been catching up with various things-- bills, mail-in ballot voting-- and now it's time to catch up on photos! So here, have some pics of food.
Maybe you remember the 'hot cot sauce' I bought from the farmers' market in the previous entry? Yeah, I decided to just put it on top of some turkey meatloaf. Worked pretty well.
This was an attempt to make 'healthy loco moco' -- a failure, unfortunately. As you can see, I started with a base of turkey-zucchini meatloaf, then tried baking it in a pan, rather than grilling it in patty form in an oven, with a layer of Eggbeaters on top. ... Unfortunately despite using the juices left over from sous vide flank steak a while back, the gravy was a failure-- mostly because I didn't have enough juices to make a significant amount of gravy. And without gravy, your meatloaf isn't going anywhere fast. Would have looked and tasted better if I had taken more time and pan-fried the patties, too.
I also put caramelized onions on top of the rice, under the meatloaf. I'll qualify this as a partial success. It really does add a good, hard to quantify flavor. I liked the egg on top too.
That said, I was able to salvage the other servings of 'turkey locomoco' by adding a good helping of Trader Joe's red curry sauce to each one, so this was not a waste of time.
Trader Joe's was stocking something called 'sweet pepper jelly' so I figured I'd see how it fared as a quick kung pao chicken sauce. It worked pretty well, honestly. Pretty spicy, definitely sweet. I'm not sure it's better than the time-tested mix of ginger, honey, soy sauce, and crushed red peppers though.
I make Mexican lasagna every so often so it can't really be considered very experimental at this point, but I did notice that the top later is kind of a pain because I don't have a 'sauce' I can just pour on top, so putting a layer of tortillas on top and then cheese looks pretty plain and boring. I decided to try shredding one tortilla into strips to partially cover the top. I think that worked out pretty well; it adds visual interest.
Fillings are 'chicken enchilada' - spiced chicken thighs cut into bits, zucchini and carrots, and a spinach-scrambled eggs mix for the middle layer.
My brother brought back some pineapples from his trip to Hawaii and gave me one! "What do I do with it?" I asked. "Cut it up, look it up online," he replied, driving off.
Well, okay.
Turns out you're supposed to thinly slice the skin off, then spiral-cut the thing to remove the seeds. I think I did a pretty decent job! I cut it into eighths and froze most of it, to use in making something or other later, but I ate part of it there. Mmm, fresh pineapple straight from the islands is super-sweet!
Maybe you remember the 'hot cot sauce' I bought from the farmers' market in the previous entry? Yeah, I decided to just put it on top of some turkey meatloaf. Worked pretty well.
This was an attempt to make 'healthy loco moco' -- a failure, unfortunately. As you can see, I started with a base of turkey-zucchini meatloaf, then tried baking it in a pan, rather than grilling it in patty form in an oven, with a layer of Eggbeaters on top. ... Unfortunately despite using the juices left over from sous vide flank steak a while back, the gravy was a failure-- mostly because I didn't have enough juices to make a significant amount of gravy. And without gravy, your meatloaf isn't going anywhere fast. Would have looked and tasted better if I had taken more time and pan-fried the patties, too.
I also put caramelized onions on top of the rice, under the meatloaf. I'll qualify this as a partial success. It really does add a good, hard to quantify flavor. I liked the egg on top too.
That said, I was able to salvage the other servings of 'turkey locomoco' by adding a good helping of Trader Joe's red curry sauce to each one, so this was not a waste of time.
Trader Joe's was stocking something called 'sweet pepper jelly' so I figured I'd see how it fared as a quick kung pao chicken sauce. It worked pretty well, honestly. Pretty spicy, definitely sweet. I'm not sure it's better than the time-tested mix of ginger, honey, soy sauce, and crushed red peppers though.
I make Mexican lasagna every so often so it can't really be considered very experimental at this point, but I did notice that the top later is kind of a pain because I don't have a 'sauce' I can just pour on top, so putting a layer of tortillas on top and then cheese looks pretty plain and boring. I decided to try shredding one tortilla into strips to partially cover the top. I think that worked out pretty well; it adds visual interest.
Fillings are 'chicken enchilada' - spiced chicken thighs cut into bits, zucchini and carrots, and a spinach-scrambled eggs mix for the middle layer.
My brother brought back some pineapples from his trip to Hawaii and gave me one! "What do I do with it?" I asked. "Cut it up, look it up online," he replied, driving off.
Well, okay.
Turns out you're supposed to thinly slice the skin off, then spiral-cut the thing to remove the seeds. I think I did a pretty decent job! I cut it into eighths and froze most of it, to use in making something or other later, but I ate part of it there. Mmm, fresh pineapple straight from the islands is super-sweet!
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Date: 2016-10-26 01:35 am (UTC)no subject
Date: 2016-10-26 01:39 am (UTC)If you had bland and tough pineapple, it wasn't fresh! Or it was cut too close to the tough and basically inedible rind.
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Date: 2016-10-27 11:05 pm (UTC)I think this was after I'd gotten fed up with the quality of grocery-store fruit-trays but before I'd decided that bringing fruit to boardgaming night was more hassle than I wanted to deal with.
Pineapple was acidic enough that the group declared it "the food that tries to eat you back" =^.^=. It was still quite popular.
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Date: 2016-10-27 11:19 pm (UTC)