Showing posts with label Things I Eat. Show all posts
Showing posts with label Things I Eat. Show all posts
Jan 30, 2017
I did follow the roasting recipe from The Hungry Mouse because I never actually roasted a duck before. I have roasted other things: chicken, beef, my husband, select friends, vegetables, etc.
You can totally check out the Hungry Mouse for the details there, the method is simple:
So, I scored the skin with my dull knives and inability. I also didn't know how to remove the quills still in the skin. I ended up getting some tweezers and spent a good deal of time finding all those little pricks. And also wondering if I could become a vegan with all my issues. I do love duck and I got this duck from a place where the creatures are treated humanely.
This is the D'Artagnan Rohan Duck, Whole and D'Artagnan seems to have a good philosophy on animal care. So. I did my best for this fest.
Anyhow, I pretty much massacred the bird scoring it. Whatever. And I didn't have bakers twine to truss it right. Whatever. OVEN!
I made my own glaze of 1/4 cup honey, a lot of McCormick Chinese 5 Spice Blend - because McCormick never lets me down.
Fast forward, boom!
I am not a great carver - which is fine because it all fell apart into deliciousness! The skin was crispy, the insides were delicious and the glaze was great!
You can totally check out the Hungry Mouse for the details there, the method is simple:
- Score the skin, cut off excess fat, and poke it all over
- Salt and truss
- Roast at 300 degrees for 1 hour, breast-side up
- Poke, flip, roast for 1 hour, breast-side down
- Poke, flip, roast for 1 hour, breast-side up
- Poke, flip, roast for 1 hour, breast side down
- Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
- Brush with glaze
- Finish at 400 degrees for 5-7 minutes
- Rest, carve and serve
So, I scored the skin with my dull knives and inability. I also didn't know how to remove the quills still in the skin. I ended up getting some tweezers and spent a good deal of time finding all those little pricks. And also wondering if I could become a vegan with all my issues. I do love duck and I got this duck from a place where the creatures are treated humanely.
This is the D'Artagnan Rohan Duck, Whole and D'Artagnan seems to have a good philosophy on animal care. So. I did my best for this fest.
Anyhow, I pretty much massacred the bird scoring it. Whatever. And I didn't have bakers twine to truss it right. Whatever. OVEN!
I made my own glaze of 1/4 cup honey, a lot of McCormick Chinese 5 Spice Blend - because McCormick never lets me down.
Fast forward, boom!
I am not a great carver - which is fine because it all fell apart into deliciousness! The skin was crispy, the insides were delicious and the glaze was great!
Nice. Duck.
Dec 26, 2016
That's right. I cook.
If you're new here, which is unlikely, you can find a whole series of post I did about Things I Eat because I can't eat a lot of foods that most people can eat.
I can't go out to eat to much unless I want an iffy-salad, I can't even go to family functions and eat well when people home-cook stuff.
Sure, eating potatoes while everyone else enjoys a wide variety of delicious foods is really great. So great. Just, everything is great.
* No and go f**k yourself
** I am so emotionally and physically unsatisfied by this dumb, dull bed of iceburg lettuce that costs $20 that I want you to go f**k yourself
But, I totally digress. Let's talk about this Chicken Thighs with Fig-Garlic Sauce with mashed acorn squash.
Ingredients
What You Do
You can make these both at the same time, I did start with the acorn squash. You half the squash, remove the seeds and some of the stringy stuff. Then get a glass baking pan, put water in it to cover the bottle and place the acorn squash in face down. Then put that in the over at 350 degrees for about 30-45 minutes. If you forget, whatever. You just want the insides nice and soft. You can flip them and cook them a little longer. I don't think I did that. I was drunk. Anyhow, once it's soft, add a little clove and maybe a touch of Earth Balance Soy Free Fake Butter or oil of your choice. Then mash it up and add some salt or whatever. You keep it mashed in it's skin for a nice boat presentation.
Once your onion is all cooked how you like it, add some of your chicken broth and fig preserves. I used this Bonne Maman brand because every other brand I came across had vinegar in it. That's right, your jams, jellys and preserves have yeast in them and I can't have yeast. Bet'ch didn't know that. This is why I can't trust.
Anyhow, this sh** is delicious.
I used about three table spoons and then a lot of powdered ginger and powdered garlic. Here is where I panicked, I was looking at the chicken and I was like "Dude, I don't have enough" and then I put in more fig preserves and then it seemed too sweet. Really, you are going to be cooking this and seasoning to taste. But, it will be diluted over your chicken.
Keep this sauce in your pan so it's all saucey and then, if you are like. . ."I want it smooth" maybe you put it in a food processor. Either way, put your chicken with the sauce back in your pan and finish the cooking of the chicken.
I served it raw and had to come back and recook it. I was drunk.
Anyhow, yeah, you're going to cook it for another 5-and-5 on each side. Check to make sure it is cooked or the internal temp is 165–175°F (74-80°C)
I thought the picture looked a little bland, so, I threw some fresh parsley over it. Parsley is delicious.
I made a little romaine and pepper salad and dinner was served! I was so excited, I didn't even focus the photo.
Thoughts
This was fracking better the next day. I left myself a piece. Yum.
Anyhow, I was worried about the sweetness, but, it was totally fine with the fatty-salty chicken. This was actually super easy and if I ever find plum preserves, I will be trying that.
Most people don't understand how well meat and fruit go together. Most of our American meat is served with vegetables or a more salty-savory blend of seasoning. Try some chicken and fruit or chicken and cinnamon. It's delicious.
Food is awesome.
If you're new here, which is unlikely, you can find a whole series of post I did about Things I Eat because I can't eat a lot of foods that most people can eat.
I can't go out to eat to much unless I want an iffy-salad, I can't even go to family functions and eat well when people home-cook stuff.
Sure, eating potatoes while everyone else enjoys a wide variety of delicious foods is really great. So great. Just, everything is great.
Everyone: So, you can eat something here right?
Me: Sure*
Everyone: Oh good, you have a salad.
Me: It's yummy**
* No and go f**k yourself
** I am so emotionally and physically unsatisfied by this dumb, dull bed of iceburg lettuce that costs $20 that I want you to go f**k yourself
But, I totally digress. Let's talk about this Chicken Thighs with Fig-Garlic Sauce with mashed acorn squash.
Ingredients
- Chicken thighs: I got skin-on, bone-in chicken thighs. I like dark meat. It's flavorful. People try to feed me white meat all the time like it's exciting. Yeeeah. . .dry, roasted, dry meat, oh, you put butter on it? Sure, I can eat around that.
- Fig preserves: I wanted to get plum, actually. Make a plum sauce, but, no plum. Plum is out of season, anyway. Yeah, foods tend to grow in seasons. Fast food is not a grown food.
- Onions: Nom. . nomnomnom
- Chicken broth: Just a little moisture.
- Acorn squash: We had one left over from our fall decor. Yes, you can eat your decor.
- Garlic: You are going to want to use more garlic powder than garlic cloves for this thing. Garlic powder is less likely to burn where raw garlic will - just trust me.
- Cloves: Ground cloves, just a touch. Cloves are pretty strong and will overpower anything.
- Onion powder: You know. . .for stuff.
- Ginger: I used powdered because I don't have time for your freshness.
- Salt: Whatever.
- Olive oil or bacon grease
What You Do
You can make these both at the same time, I did start with the acorn squash. You half the squash, remove the seeds and some of the stringy stuff. Then get a glass baking pan, put water in it to cover the bottle and place the acorn squash in face down. Then put that in the over at 350 degrees for about 30-45 minutes. If you forget, whatever. You just want the insides nice and soft. You can flip them and cook them a little longer. I don't think I did that. I was drunk. Anyhow, once it's soft, add a little clove and maybe a touch of Earth Balance Soy Free Fake Butter or oil of your choice. Then mash it up and add some salt or whatever. You keep it mashed in it's skin for a nice boat presentation.
 |
| Presentation is ok |
Let's chat chicken.
Yes, I wish I could be vegan. I so wish I could be vegan. Or eat eggs.
I used our cast-iron skillet that my husband got me for my birthday. I know what he was thinking I just don't know what he was thinking. It's cool, marriage is fun and easy.
I used four chicken thighs! You can use olive oil for a little fun. You can also use bacon grease. I used both. It didn't matter as much as I thought.
Anyhow, heat up your pan so it's nice and hot and salt your chicken thighs while it warms. Use a little more salt than you might think you want to use. A lot will render off, which is good.
Drop the thighs skin side down. It should sizzle. Keep your stove at about half power. . .not on high. Just a nice, medium, even heat. Keep it on that side for 7 minutes then gently turn them. They should all brown and delicious. If they are not brown enough, you can keep them on longer. Don't be a slave to the clock, man.
 |
| OOOOHHH YEEEAH |
Do the same on the other side. If you think you are getting some stickage, turn down the heat or add a little touch of chicken broth or extra oil. Anyhow, after another 7 minutes, remove them onto a plate somewhere. Throw in your onions and garlic and a little chicken broth.
I don't suggest using a lot of powder right away, just let the onions get all sweaty and soft and delicious. If you are really smart, you would have chopped the onions rather than just sliced them like I did.
You know what? You can do you. If you want chunky sauce, you use large slices. If you want minced onion, you do that. If you start chunky and want smooth, get a blender. Do you.
 |
| Delicious |
Anyhow, this sh** is delicious.
I used about three table spoons and then a lot of powdered ginger and powdered garlic. Here is where I panicked, I was looking at the chicken and I was like "Dude, I don't have enough" and then I put in more fig preserves and then it seemed too sweet. Really, you are going to be cooking this and seasoning to taste. But, it will be diluted over your chicken.
Keep this sauce in your pan so it's all saucey and then, if you are like. . ."I want it smooth" maybe you put it in a food processor. Either way, put your chicken with the sauce back in your pan and finish the cooking of the chicken.
I served it raw and had to come back and recook it. I was drunk.
Anyhow, yeah, you're going to cook it for another 5-and-5 on each side. Check to make sure it is cooked or the internal temp is 165–175°F (74-80°C)
I thought the picture looked a little bland, so, I threw some fresh parsley over it. Parsley is delicious.
I made a little romaine and pepper salad and dinner was served! I was so excited, I didn't even focus the photo.
Thoughts
This was fracking better the next day. I left myself a piece. Yum.
Anyhow, I was worried about the sweetness, but, it was totally fine with the fatty-salty chicken. This was actually super easy and if I ever find plum preserves, I will be trying that.
Most people don't understand how well meat and fruit go together. Most of our American meat is served with vegetables or a more salty-savory blend of seasoning. Try some chicken and fruit or chicken and cinnamon. It's delicious.
Food is awesome.
Jun 24, 2016
Sometimes, I just want a donut. I just can't have them. Until Emily von Euw came along with This Rawsome Vegan LIfe
And now, I have donut holes in my life. You can go to Em's site and check out her wonderful pictures and all that of her Raw Vegan Donut Holes
What You Need
2 cup rolled oats
2 cups cashews (1 cup impatiently soaked for 3 hours)
2 cups pitted Medjool dates
1/2 cup oat flour
5 drops Liquid Stevia Vanilla Crème
Salt. . .whatever.
Glaze:
4 tablespoons coconut oil
4 tablespoons maple syrup
3 drops Liquid Stevia Vanilla Crème
1 teaspoon salt
What You Do
Put everything but the glaze into a food processor or blender - I have a Cuisinart type one. I don't know what size or style. It's big. I put everything in there, hit "on" and moved about my business. It does a real good job if you are patient.
Once the stuff looks like dough - you take it out and roll it into balls. Smaller is better, I think. Not too small. Just normal small. They are dense so less is more here. You can't eat too many of these, let me tell you that!
In a small saucepan, I put in half the coconut oil and maple syrup and just heated it so the oil melted. It takes about 5 seconds. I added in the salt to the first batch. Then I rolled the balls around in there and popped them into the fridge to let the coconut oil set. After a couple commericals on TV, I did another 2 tablespoons of everything plus the Stevia, and rolled the balls again. I guess you can do this a couple times. . .I did it twice.
Then I ate! They are really good! More dense than "real" donut holes, but very sweet and cakey. I liked them, the hubs like them and some people at worked like them.
What does the fox say?
Yum, hum!
And now, I have donut holes in my life. You can go to Em's site and check out her wonderful pictures and all that of her Raw Vegan Donut Holes
What You Need
2 cup rolled oats
2 cups cashews (1 cup impatiently soaked for 3 hours)
2 cups pitted Medjool dates
1/2 cup oat flour
5 drops Liquid Stevia Vanilla Crème
Salt. . .whatever.
Glaze:
4 tablespoons coconut oil
4 tablespoons maple syrup
3 drops Liquid Stevia Vanilla Crème
1 teaspoon salt
What You Do
Put everything but the glaze into a food processor or blender - I have a Cuisinart type one. I don't know what size or style. It's big. I put everything in there, hit "on" and moved about my business. It does a real good job if you are patient.
Once the stuff looks like dough - you take it out and roll it into balls. Smaller is better, I think. Not too small. Just normal small. They are dense so less is more here. You can't eat too many of these, let me tell you that!
In a small saucepan, I put in half the coconut oil and maple syrup and just heated it so the oil melted. It takes about 5 seconds. I added in the salt to the first batch. Then I rolled the balls around in there and popped them into the fridge to let the coconut oil set. After a couple commericals on TV, I did another 2 tablespoons of everything plus the Stevia, and rolled the balls again. I guess you can do this a couple times. . .I did it twice.
Then I ate! They are really good! More dense than "real" donut holes, but very sweet and cakey. I liked them, the hubs like them and some people at worked like them.
What does the fox say?
Yum, hum!
Jun 17, 2016
Steak. Flank steak. Maybe like. . .$5 for some cheap meat.
Time to turn it into something delicious.
What You Need
You will also need butcher's twine. Or. . .kitchen twine. Whatever.
What You Do
Assemble your stuff! I totally over-bought. I only needed one package of the steak (the other was actually too narrow to use for this) and I only used one package of sun-dried tomatoes and one pack of basil.
Then get our your steak and divide your sun-dried tomatoes between them. Or. .all over it. I had these four strips of steak.
Then add your basil. I cut them into sloppy ribbons. You can use a whole leaf.
BACON! - I had thick cut bacon, I used two strips. I cut each strip in half.
Let's get all tied up. . .
I thought it would do a really bad job with it. I did a pretty good job. I rolled them up pretty well and tied each roll in two places to keep 'em pretty secure. I ate anything that fell out.
I gently seared the meat. The steak was very thin, so. . .didn't take long.
Then I popped them in the oven at 350 for about 10 minutes. Again, if your meat is thicker, it might take longer. I also made fries. And asparagus.
Let's see how I did. I cut off the string and slices this stuff with a very, very sharp knife. Because most of my knives actually are dull - FANTASTIC!
I ate two, the hubs ate two - it was delcious!
This was actually a really cheap and quick meal with a nice flavor mix and presentation.
Time to turn it into something delicious.
What You Need
- Flank steak: You can get one large piece or anything that is broad.
- Basil: I used one package
- Sun-dried tomatoes: I used on package.
- Bacon (I used uncured applewood smoked bacon): I used two strips
You will also need butcher's twine. Or. . .kitchen twine. Whatever.
What You Do
Assemble your stuff! I totally over-bought. I only needed one package of the steak (the other was actually too narrow to use for this) and I only used one package of sun-dried tomatoes and one pack of basil.
Then get our your steak and divide your sun-dried tomatoes between them. Or. .all over it. I had these four strips of steak.
Then add your basil. I cut them into sloppy ribbons. You can use a whole leaf.
BACON! - I had thick cut bacon, I used two strips. I cut each strip in half.
Let's get all tied up. . .
I thought it would do a really bad job with it. I did a pretty good job. I rolled them up pretty well and tied each roll in two places to keep 'em pretty secure. I ate anything that fell out.
I gently seared the meat. The steak was very thin, so. . .didn't take long.
Then I popped them in the oven at 350 for about 10 minutes. Again, if your meat is thicker, it might take longer. I also made fries. And asparagus.
Let's see how I did. I cut off the string and slices this stuff with a very, very sharp knife. Because most of my knives actually are dull - FANTASTIC!
I ate two, the hubs ate two - it was delcious!
This was actually a really cheap and quick meal with a nice flavor mix and presentation.
Jun 10, 2016
Just a bunch of stuff and nom!
Spinach
Strawberry
Maple syrup
Buckwheat groat
Plus - couple slices of raw pumpkin and a banana.
Spinach
Strawberry
Maple syrup
Buckwheat groat
Plus - couple slices of raw pumpkin and a banana.
Jun 3, 2016
I don't eat ALL the things on this. I eat most of the things on this.
I'll give you some options. You might have seem this one before - it is the Sweet Potato Burger of the past. This time I. . .made it into sliders and without the bread which had yeast in it.
It's still pretty vegan and now with MORE slaw!
What You Need
Optional
Tortillas, any bread or even romaine lettuce.
What You Do
First, chop up some of that hearty red cabbage for some slaw! Laugh as you clean the knife from the ruins of nature's purple step-child.
Then take out your mild aggression on some baby kale because. . you got this knife and you got aggression.
Slice that spinach to size.You could tell everyone the it has been chiffonaded if you wanted to sound really specific, French and cool.
Then put it all together into a bowl and lube it up with some olive oil. Lube. It makes things work.
Can't have yeast and thusly can't have vinegar? No worries - a shot of this super-quality* lemon juice will give it a kick. (*I don't know how long this has been in my fridge).
Toss in some salt because. . .salt!
And I did some onion powder because I like onion. Maybe you add garlic? Or something else. IDK.
And I'm Hungarian so I totally sassed it up with some sweet paprika for extra I'm Hungarian. Sweet paprika is pretty much in everything I make.
Get yourself a plate that will cover the bowl you are using and do a shake-shake-shake so it's all in there and sharing. I was listening to Homeland by Nitin Sawheny so I got a good shake going on.
Then back to the chopping block! Let's make the. . mm. . .burger. Potger? Tatger? Cut the sweet tater into slices. The thinner they are, the quicker they will cook. The thicker, the more. . .like. .crunchy it will be. And YES, you can eat this stuff raw.
Then slice it into chunks of this size. I guess. .that's what? I couple feet? I guess it's more important to be consistent than. . .have any understanding of measurement.
Lube with some olive oil!
Paprika it up.
Put it in the oven - or toaster oven - for like 350 degrees. IDK what I'm doing. . .(honestly - fail with me). . .
. . and forget about it until you smell burning - maybe about 10-15 minutes. Then run into the kitchen like the drunkin' vegan you are (today)! Find only one side is sort of burned. I mean. .chard to perfection.
Find some pretzel rolls - these are Pretzilla Mini Buns which are vegan. They are from Whole Foods. I can't eat them. Toast them for your partner who can eat anything.
Remember you have tomatoes - chop!
Assemble! Put the slaw on the toasted pretzel bun. .somehow. . .
Put the tomato on after. Then the sweet potato. Do it twice!
Feed it to your lover. He will be happy!
Maybe you have some corn tortillas? Cut one in half!
To lazy to do anything else with it? Cool! Stack it!
Out of tortillas? Use the tomato! Make the top one look like the edge of a too-large sombrero
BOOM! Dinner. Snack. Lunch. Delicious. Vegan. Mostly raw. Recognize.
I'll give you some options. You might have seem this one before - it is the Sweet Potato Burger of the past. This time I. . .made it into sliders and without the bread which had yeast in it.
It's still pretty vegan and now with MORE slaw!
What You Need
- Red cabbage
- Kale
- Spinage
- A large, FAT sweet potato
- Olive oil (you could use a flavored type if you wanted)
- Lemon juice
- Pretzel bun
- Tomato
- Paprika
- Onion powder
- Salt
Optional
Tortillas, any bread or even romaine lettuce.
What You Do
First, chop up some of that hearty red cabbage for some slaw! Laugh as you clean the knife from the ruins of nature's purple step-child.
Then take out your mild aggression on some baby kale because. . you got this knife and you got aggression.
Slice that spinach to size.You could tell everyone the it has been chiffonaded if you wanted to sound really specific, French and cool.
Then put it all together into a bowl and lube it up with some olive oil. Lube. It makes things work.
Can't have yeast and thusly can't have vinegar? No worries - a shot of this super-quality* lemon juice will give it a kick. (*I don't know how long this has been in my fridge).
Toss in some salt because. . .salt!
And I did some onion powder because I like onion. Maybe you add garlic? Or something else. IDK.
And I'm Hungarian so I totally sassed it up with some sweet paprika for extra I'm Hungarian. Sweet paprika is pretty much in everything I make.
Get yourself a plate that will cover the bowl you are using and do a shake-shake-shake so it's all in there and sharing. I was listening to Homeland by Nitin Sawheny so I got a good shake going on.
Then back to the chopping block! Let's make the. . mm. . .burger. Potger? Tatger? Cut the sweet tater into slices. The thinner they are, the quicker they will cook. The thicker, the more. . .like. .crunchy it will be. And YES, you can eat this stuff raw.
Then slice it into chunks of this size. I guess. .that's what? I couple feet? I guess it's more important to be consistent than. . .have any understanding of measurement.
Lube with some olive oil!
Paprika it up.
Put it in the oven - or toaster oven - for like 350 degrees. IDK what I'm doing. . .(honestly - fail with me). . .
. . and forget about it until you smell burning - maybe about 10-15 minutes. Then run into the kitchen like the drunkin' vegan you are (today)! Find only one side is sort of burned. I mean. .chard to perfection.
Find some pretzel rolls - these are Pretzilla Mini Buns which are vegan. They are from Whole Foods. I can't eat them. Toast them for your partner who can eat anything.
Remember you have tomatoes - chop!
Assemble! Put the slaw on the toasted pretzel bun. .somehow. . .
Put the tomato on after. Then the sweet potato. Do it twice!
Feed it to your lover. He will be happy!
Maybe you have some corn tortillas? Cut one in half!
To lazy to do anything else with it? Cool! Stack it!
Enjoy!
Out of tortillas? Use the tomato! Make the top one look like the edge of a too-large sombrero
BOOM! Dinner. Snack. Lunch. Delicious. Vegan. Mostly raw. Recognize.
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