corrielle: (GuyMarian)
I'm finding out that I REALLY like lamb. It's a bit expensive here in SoCal, but it's definitely worth splurging on every once in a while. The thing is, it's really easy to over-cook, as I learned the hard way last time I bought some. But I think that with practice I'm getting better. Last night, with both of us not feeling all that great, I made the following: (I would have waited until I felt better, but I didn't want to put the lamb in the freezer).

Lamb with Rosemary and Port
Roasted Potatoes (the recipe was on the back of the Lipton onion soup box...)
Yellow squash with butter and sugar (There's no recipe for this. I listened to what R. said her grandmother did and tried to replicate it.)

It was REALLY good. I managed to cook the lamb enough to make it safe without completely drying it out, and when the onion-y roasted potatoes sat on the plate in the port/garlic/rosemary combo that had run off the meat... it was delicious.

Cooking while slightly sick: GREAT SUCCESS.
corrielle: (Default)
This summer, we're trying to eat more economically, which means cooking at home as often as possible.  We're both decent cooks, and we have a ton of cookbooks and adventurous spirits. 

Last night, though, was something simple.  I made crockpot beans and ham. 

Now, for me, this was a bit adventurous simply because I've never actually gone through the process of soaking beans overnight.  In my family, we always bought them canned.  Turns out it's pretty easy, though.  I just followed the directions on the 1lb. bag of pinto beans we had in the cupboard and left them soaking on the counter before I went to bed.  Then, when I woke up yesterday, I rinsed them, dumped them in the crock pot with 6 cups of water, a quart bag's worth of defrosted ham from Thanksgiving (thank you, Mom and Dad!), a whole chopped up onion, and a pinch of tomato soup base powder.  I set the crock pot on "high" for the next five hours, and put it on "low" for another hour or so, and at the end of that time, we had something pretty special.  The ham had given all of its sweet flavor to the broth and the beans, and the beans and onion were perfect and soft and well cooked.  The whole thing was just amazing, especially when we crumbled the corn bread I made from scratch over it.  I haven't felt so connected to my Oklahoman ancestors in a long time.  I can't help but thinking my grandmother would have approved.

So, first summer cooking experiment: great success.

We have lots of leftovers, and it's a good thing, too.  Come Sunday night, I'll be needing all the comfort food I can get.

(Seriously, if you see me Monday feel free to hug me without any explanation.  I promise I'll need it.)
corrielle: (Default)
And by "kind of ready" I mean that I have my summer syllabus versions mostly done, though I'm still trying to decide how to move things around so I don't kill myself or my students with the summer workload. One class runs from June 18th to July 30th, the other from the 18th to August 2nd. It's going to be wild. But it also means I'm not on unemployment this summer, so... yay!

We have continued to eat well. Rae has recently made us:

Chicken and cashew quiches
Spinach salad with currants and pine nuts (I think this was her own creation... it was really awesome.)
Cold shrimp and spinach soup (never had cold soup before... it was good. Nice and refreshing on a warm day.)
Crock pot mustard chicken. This stuff was fantastic. In fact, I'm about to go eat some of the leftovers.

And last night I pan seared some Mahi mahi with olive oil and one of tj's neat salt mixes.  (I think it was the tropical pepper one... it was delicious, in any case).

And when lunch is done... I've run out of other things to do, so I guess I should really start reading A Storm of Swords... it's sitting on my bookshelf taunting me.  I want to read it because I know there's all kinds of Lannister goodness to be had, (finding out that the very first chapter is a Jaime PoV chapter has been burning me up with curiosity) but I don't want to read it at the same time.  ASoS is kind of like There's a Monster at the End of This Book.  Except instead of Grover, it's There's a Wedding at the End of This Book. *sigh* I kind of wish I didn't know what was coming, but on the other hand, it's probably good that I do.  I can prepare myself with Kleenex and other coping supplies.
corrielle: (Theo Smiling)
So, we've been on a bit of a "try out recipes from new cookbooks" kick lately. And by "we," I mean "Rae does most of the planning and the cooking, and I go on shopping trips and do prep work like chopping things." Still... that's helpful, right?

For Sunday, since it was the GoT finale, we broke out the new Feast of Ice and Fire cookbook and made the honeyed chicken recipe from the section for The North.  We also had delicious roasted potatoes and veggies with spices. (I don't think there WAS a recipe for this... it was more like, "this looks like a good idea!" and... it was.) The honeyed chicken was fantastic, though. A+ + would eat again.

Then, last night, she pulled out a cookbook called Chocolate and Zuchini and made a couple of really interesting dishes that I never would have attempted on my own. The first was zucchini carpaccio with raspberry vinegar (we used blackberry vinegar because I hate raspberries).  Then, we had quinoa, bacon, and mushroom cake, which turned out great.  I've not had many savory cakes in my life, but this was delicious.

Tonight, we're having chicken and cashew mini-quiches... I think... and if recent experience is any guide, those will be good too.

And now that I'm hungry, I think I'm going to go forage for leftovers.


corrielle: (Default)

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