Stacy's Cooking Journal

My cooking journal is an informal space for me to record what I've been up to in the kitchen. It's mainly intended for personal ideas, but feel free to check it out.

Soon Dubu Jigae

I made a big pot of vegetarian soon dubu jigae, which is a spicy Korean tofu-based stew. Because it is usually made with seafood, I have to amp up some of the other flavors to make it tasty. To this end, I try to use fresh red Thai peppers rather than powder, a scoop of gochujang, plenty of garlic, and a mix of oyster and shiitake mushrooms. And what did I eat this with? You guessed it: sushi rice with nori.
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13 Mar 2010 18:26
tags: korean soon-dubu soups

More Tabbouleh and Hummus

This has become a habit. Every week when I go to the food store, I now always get the ingredients for tabbouleh and make it for lunch that or the following day. Regardless of how I treat the rest of the ingredients, using the food processor on the parsley makes a huge difference in my level of happiness.
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13 Mar 2010 18:25
tags: hummus middle-eastern tabbouleh

Black Beans and Rice

So easy, so fast, so nutritious.
Stacy's Black Beans and Rice
Shredded cheese
Shredded iceberg lettuce
Hot Habanero salsa from Rick Bayless's Frontera brand
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13 Mar 2010 18:24
tags: beans black-beans parents

Lasagna for Christmas

Provided you are not making the pasta and ricotta from scratch, lasagna is a cinch to make and appears impressive. No wonder mothers everywhere have loved the great casserole! I mixed the cheese ala Barilla (i.e., the recipe on the pasta box). The (mushroom) sauce I had made a few days before. I then mixed the chopped frozen spinach into the cheese blend. Built, baked, and served!
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13 Mar 2010 18:23
tags: italian lasagna parents

Eggplant Parm with Polenta

The old standard, can't argue with perfection!
Grandma's Eggplant Parmesan
Parmesan Polenta
Simple side salad of plain old iceberg lettuce salad with dressing. When you're eating a dish this rich, it's a nice break.
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13 Mar 2010 18:22
tags: eggplant italian parents polenta

Italian Chickpea Tomato Stew

Served over rice with a simple side salad. The stew was a lot like my minestrone, but with a dose of canned tomatoes to heighten the flavor of sad winter tomatoes, chickpeas (cooked from dry to make the broth), and diced potatoes. A carb wonder. Hearty! Don't forget to add an AMPLE amount of pecorino romano cheese.
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13 Mar 2010 18:22
tags: chickpeas italian parents soups

Israeli Couscous

I served Israeli Couscous with Roasted Mixed Veggies and Chevre with a simple side salad. I thought it was as delicious as always, and making it in a real oven was a pleasure. I could simply spread all the veggies on an actual cookie sheet and roast them all in one go. Sadly, I don't think the rents liked it as much. Maybe they'll warm up to it next time…
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13 Mar 2010 18:21
tags: couscous parents pasta

Mario Batali's Green Maltagliati

Amanda very kindly lent me her Mario Batali book Molto Italiano and I brought it home as important reading material. I made his dish Green Maltagliati with Oven-Dried Tomatoes, Basil, and Black Pepper Mascarpone after being inspired by its scandalous picture. Drying out the tomatoes took awhile, but it was pleasant since one could enjoy the feeling of having something cooking in the oven while doing practically no labor. The dish is meant for what appears to be (from the photo) insanely delicious fresh flat and wide pasta, but making pasta from scratch was not happening. So I bought some 'fresh' linguine from the supermarket. Whatevs! My mother thought the dish was divine.

Other than the long (easy) drying process, making this dish was a snap. I served it with:
Roasted Asparagus
Warm Beet Salad
My parents loved both of these very much, and I think it's fair to say that my mother is officially a Warm Beet Salad fanatic.
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13 Mar 2010 18:20
tags: italian mario parents pasta

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