Tag Archives: stock

I tried this meal kit and it did not change my world view

Laksa Chicken from Amazon's Meal Kit

Happy Friendly Friday, Folks!
It’s Fall, and the start of a new school year for many. What do you do to keep everyone fed and full of healthy energy to get things done?

I explore one option here.

While hosting family this summer, we gave those partially-prepped ready-to-cook meals a try, and started with Amazon’s kits, newly on the market. The lucky couple getting married Washington, Alanna & Alex even played guinea pig, and Kris picked up the slack when I started to feel a little spun around running multiple meal trials at once.* Continue Reading

Upo trials – Part 2!
Upo two ways, a guest post by Tricia

A guest post from my friend Tricia! Y’all get a two-fer today, enjoy!

-Y_______.

Upo, Two Ways

When I read about Yiling’s upo bounty, I was excited to take one on for myself. I love all vegetables and love to think up creative ways to cook them. Reading more about the squash, one recipe quickly came to mind. After looking further at how it was used in different recipes, I had another plan in mind – not a recipe, per se, but an approach.

Two upo’s arrived on my doorstep one evening and I was very impressed by their size and their heft.

Carrying one is akin to carrying a pumpkin, if the pumpkin was long and oblong rather than round. The rind/skin was very tough – nothing like a summer squash or cucumber. It took some muscle and a lot of patience to carve the rind off of the more tender center. Some parts of the squash were notably woodier than others with large, tough seeds. This was different from the pictures I’d seen, so decided to cut that away. I am guessing that this is because the squash were harvested late and/or had sat for a while toughening up. Regardless, even after cutting out about a third of the squash, I was left with enough for both recipes I wanted to try. Each recipe made 4 servings.

For my first attempt, I started at the butcher. B&E is my local butcher – taking over from A&J Meats, a Seattle institution. Fortunately, B&E hired the butcher who made A&J’s sausages, which were and are once again fantastic. I picked up 2 traditional bratwurst and 1 chicken garlic for a total of ~ 1 pound of meat. The butcher removed them from their casings, so it was ready for me to sauté along with a diced onion. I added to that some roasted poblano (spicy!) that I had left over from my CSA, several tablespoons of minced ginger, some rice wine, a spoonful of chili-garlic sauce, and a 14 oz. can of diced tomatoes. Then the cubed squash joined the party as I let everything cook together for an hour or so. The result was delicious – like a bolognaise but with more heft from the squash and spice from the ginger, pepper, and chili. I served this with roast spaghetti squash.

For upo #2, I followed this recipe from food52: Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing:

I substituted the eggplant and cucumber with the upo and some diced radishes (also from the CSA box; wasn’t sure what else to do with them). I followed the recipe, more or less, other than cooking the quinoa in stock rather than milk and stir-frying the veg rather than grilling them. I also added the miso at the end, as it’s my understanding that you get more of miso’s health benefits if it doesn’t boil. Again, terrific results: the balsamic/soy/orange/miso combo was intensely flavorful, the radishes added crunch, and the squash rounded out a healthy vegetarian meal.

Novelty Rating: 5 of 5
It was really fun trying something totally different, especially as there is very little about this on the internet. The recipes I used also had very unusual flavor combinations, which made the meals fun to eat.
Likelihood of Repeat: 5%
While it was really fun trying something new, the squash took a lot of work to cut up and it didn’t, on its own, contribute much to the flavor of the dish. I would, however, try the recipes with other vegetables, however, like eggplant, cucumber, and summer squash.
Lesson learned: This was a good reminder that really tasty sausage can make a dish very special. I’ve already gone back to B&E to try another variety for another recipe.

 

Thank you, Yiling, for giving me a fun culinary experience!

Tricia

Spanish Bread & Garlic Soup

(October Week 5 Trial)
I banked this Spanish Bread & Garlic Soup recipe in my Evernote recipe folder last April waiting for the right day, which apparently meant in the Fall, when I’m in the mood for soup. Having to watch the video for the actual instructions behind ingredients -including turning the heat up and down a bunch- may have had something to do with it.

I started with the prescribed ingredients, including some home made chicken stock from a Sunday a few weeks ago:

Ze Ingredientz
Ze Ingredientz

Baked the bread at 350 for 15 minutes and forgot to include olive oil, sliced tons of garlic thin by hand (my amateur area of expertise!), sauteed it, then sauteed the ham..

bread, garlic, garlic, garlic, ham, olive oil
bread, garlic, garlic, garlic, ham, olive oil

Added the bread to the mix, and paprika..

emphasis on the BREAD and garlic soup

Brought it to a boil, salted, peppered and cayenned it to taste, and popped in a couple eggs* in to poach on low covered,

ooh, steamy
ooh, steamy

Voila! Bread and garlic soup!

Spanish bread & garlic soup
Spanish bread & garlic soup

This week’s trial recipe ratings:
novelty: 4 of 5 stars
likelihood of repeat: 75%
My test audience of one mentioned it was a little carby, and I have to agree. I was not expecting quite so much bread-to-garlic substance ratio. I think I’ll probably make this on a lazy weekend for half the portion size, and possibly when I’m the only one home. It’s definitely a good recipe for a low budget if you have some stale bread lying around, paprika, broth and garlic.

*Let’s just pretend the first egg was not lost to the bready, soupy abyss and got overcooked, and that this perfect, just-runny egg in the picture was the only final product.

Addendum: Four days later and I finally finished the leftovers, what was I thinking on those giant portions! A tasty poached egg with a just-runny yolk definitely makes the flavor right in this soup, which I found hard to replicate via microwave egg poaching at work (yolk gets cooked too fast too evenly). I may try this poached egg addition to some other soups too.