Tag Archives: lunch

Steamed potatoes and kale (but not bok choy)

Ploughman's lunch, with a cameo by Marc's elbow

Ploughman’s lunch, with a cameo by Marc’s elbow

In the continuing saga of my Rouxbe adventures, it’s time for more steaming practice! Today’s lesson was supposed to be steamed potatoes, steamed kale, and steamed bok choy. Alas, my fridge runs extremely cold and the bok choy froze, making it inedible for cooking. (Or at least, I think so. Does anyone know if leafy green vegetables are okay to use after they’ve frozen? It looked pretty yucky to me, anyway.)

The steamed potatoes were finished with some bacon lardons (that’s “chunks” for the unenlightened — yay fancy cooking terms!), dried Egyptian thyme, olive oil, salt and pepper. The kale was more simple, with just butter, salt, and pepper. Oh, and I put some lemon slices on the bottom of the steamer because I had them lying around and it seemed like the sort of thing that might go nicely. In retrospect, while the kale was still tasty, this was a mistake. I forgot rule #1 of cooking green vegetables: no acid! That might explain a few of the brown bits on the kale when I took them out of the steamer. Oh, well. Live and learn. They were still tasty.

Potatoes took about 19 minutes in boiling-water steam, the kale was about 4 minutes in simmering-water steam.

Because this didn’t seem like enough food to make a meal on its own, I also added some homemade anadama bread and cheddar cheese, and Marc and I had a very tasty ploughman’s lunch. Even the kale, which I’m not generally fond of, was very tasty. All told, not bad for a half-hour in the kitchen!

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Vegetable stir-fry

Today’s lunch was a (relatively) simple stir-fry of onions, red pepper, carrots, bean sprout, and water chestnuts (mmm… water chestnuts). The only seasoning was some soy sauce and black pepper. Everything served over white rice, which I’m getting quite decent at making, at long last. It actually came out quite decently, and I’m pleased that I’m finally reaching the point where I can cook something and have it turn out well enough that I’m comfortable serving it to other people.

The only two problems that came up were:
1. Olive oil doesn’t get quite hot enough to do a traditional stir-fry with. Cooking time was about 25-30 minutes overall, instead of the more traditional “flash cooking” I’ve come to associate with stir fry.

2. It was supposed to be a chicken and vegetable stir-fry, but it turns out three hours wasn’t long enough to defrost the bone-in chicken breast I’ve got. Oh, well. I suppose I’ll have to find something to use them in tomorrow, probably something in the crock pot.

So… Anyone got any good crock-pot recipes that use four bone-in chicken breasts? *grin*