Salad

Holy Shit I Made Dinner

by

I pretty much lived in the kitchen today after coming home from work… There were plenty of dishes to do, leftovers to be eaten, and dinner to be made. I made a balsamic vinaigrette to top over some greens, tomatoes, feta and walnuts. The feta doesn’t stop at the salad either…

I made this recipe for feta cheese stuffed chicken breasts and they turned out excellent. I used smoked sundried tomatoes for another element of flavor, if you’ve never had smoked sundried tomatoes it’s basically tomato bacon. I oven roasted some red potatoes with garlic and Italian herbs. I think I’ll have to remember the chicken recipe, it’s really good!

Anyone else wanna share some food stuffs?

Yogurt on a sandvich?

by

There was a sale on some cheesecake factory bread the other day. They had these nice baby baguettes, and I’ve been in a sandwich mood these last couple days for my after work lunch.

I made a tuna curry spread (though you can substitute cooked chicken and porn in place of the tuna) with a mix of plain greek yogurt, curry powder, cumin, green onion, garlic, shredded carrot and coconut, grated ginger, chopped serrano pepper, and some salt and pepper. Topped with some baby spinach and swiss cheese. This one probably won’t be everyone’s cup of tea but I liked the flavors, and its a versatile spread! You can have it on crackers, in wraps, or on a salad itself with some fruits. I already have it prepped as a salad for tomorrow morning to break up my parfait trend a little. I’ve made sure to include some orange wedges and pineapple to add some flavor and juiciness.

This is now a food blog apparently

by

I opted to leave out the pita shell and make a salad instead for my after work lunch, turned out quite nice. I made a spicy Thai tuna salad mixture with some fish sauce, lemon and lime juice, cilantro, shallot, ginger, serrano pepper, honey roasted peanuts and some curry paste. I layered some sushi rice above some salad greens and spooned the tuna mix on top to make something like a Thai tuna sushi, but with tomato and cucumber. The nice thing about this mixture is that you can serve it in a multitude of ways/ It makes a good tuna melt, crisp sandwich or wrap… and as mentioned in the previous post pita bread. :v I also bought some pralines for snacking, they are a new addiction I’m trying not to let happen too often.

I rendered some SFM stuff earlier, still have a bit more to go. Sometimes I have to split up one file into two due to a particular bug. For some reason every once in awhile when I try to keyframe something the program will be stuck on a different scene entirely. I had to render up to a point that I hadn’t animated yet, split it off at that point and did an export. I remember this happening under Windows too awhile back, it seems to occur randomly.

Recipe Sharing: Ranch Dressing

by

I was going through some cookbooks last night and mentally noted that none of the ones I have carry any ranch dressing recipes, and then I became curious as to what went into a ranch dressing. My search quickly landed me on Food Network’s site, and next thing I knew I was doing some shopping during my lunch break! I followed the recipe to the letter and it tastes quite nice. For the hot sauce portion I used Dave’s Temporary Insanity Sauce, gives it a nice kick but not too overpowering thanks to the cream based dressing. I was going to make more than just a dressing, but noticed there were still plenty of leftovers to go at, perhaps tomorrow. I’m thinking soup and sandwich to combat the extremely cold weather here. This has been by far the coldest winter in all the time I’ve lived here; this morning I had to cover my face from the nose down to keep my face from freezing off, or feeling dry… I looked like some cross between an Eskimo and a Ninja, an Eskininja? :zorak: I wonder if I can make that into a thing…

Touched by noodly appendage

by

 

After a busy work day I set aside special plans to make my own variant of dinner tonight. I originally planned to buy some smoked salmon for a salmon pasta dish, but there was none to be found. I also bought a potato rosemary loaf of bread that I made my own garlic butter mix for (unsalted butter, Italian herbs, garlic powder and a small pinch of sea salt).

I didn’t realize that I was nearly out of parmesan cheese, and had to resort to making a three cheese sauce instead consisting of the leftover parmesan, plus generous portions of danish bleu and smoked provolone cheeses.

It tasted good, though feedback afterwards suggested that I add something more to the sauce in the future… I might try using wine for additional tang next time. 😛

With the addition of a bunch of carbs I felt like a nice salad would be a good balance. This is a spring mix with a homemade raspberry vinaigrette using my own homemade raspberry vinegar! There are also grape tomatoes, danish bleu cheese, and mixed nuts crushed with a mortar and pestle for additional flavor and crunch.

Combining different parts of the world for one meal

by

After the holidays we’ve been having issues eating properly around the homestead due to work fatigue and everyone’s busy schedules. My stomach can only take so much emergency food, though finally we have managed to get somewhat back on track for prepping actual meals. The above is what I made for dinner last night. I took a chicken breast, cut it up and cooked it in caramelized onions and garlic, then added them to some rice cooked in butter and oil and homemade chicken broth with peas and carrots. I also have a salad with Russian dressing on the side with a little touch of chipotle, so it’s more of a Mexi-Russiantalian meal. I got the idea to make this meal from a Russian cookbook that I picked up years ago as part of Time Life’s Foods Of The World Series, and was inspired by a Lamb Pilaf recipe. But I don’t care much for lamb, so opted for chicken instead. The recipe also called for raw carrot and onion, but I opted for caramelized onions, carrots and peas for added flavor and color. For additional flavor I threw in some Italian influence by cooking the grains in butter and oil first, the rice is jasmine, giving it a little boost of flavor and overall aromatic goodness, and much more welcoming to my stomach.

It was either going to be this or panko crusted chicken breasts with fries, but we’ve had too much potato substance recently and needed a severe break (something I’d never thought I would say). Tonight we’re going to have pizza, it’s cold outside and it’s definitely a good night to either bake or get baked.