Easy rice meals
April 25, 2021 11:28 AM
Summer is fast approaching. Summer has my favorite kind of weather, yet it's my least favorite season. Summer means that my family plans all these vacations, and I get really overwhelmed and stressed out. Summer is when so much of my mental energy is taken up by other things, that my side projects take a back seat.
All that to say, things are slowing way down for the food blog. I won't say I'm taking a break, but I'm tending towards making easier meals and spending less effort on creating aesthetically pleasing photos.
I really really like making this chicken and rice dish, but most of the time when I make it, I use boneless, skinless chicken thighs. It's just easier. But this time, when I went to the store for chicken, the family pack of bone-in, skin-on chicken thighs were 50% off, so I had to get that instead.
And really, the dish is so much better this way. What's nice about having the skin is that it gets nice and crispy when you intially cook it. But the problem with this dish is that you later nestle the chicken in while the rest of the rice is cooking, and the skin gets all soggy again. And I think the skin still tastes good that way, but it's just not the same.
So what did I do? I ate a whole bunch of crispy chicken skin right after cooking the chicken. So no, I don't have a full picture of the finished skillet because it's a bunch of naked chicken pieces and it's weird looking.
This dish actually makes a lot of rice, much more than what's needed for four chicken thighs, so I later cooked some more asparagus and salmon to also eat with it.
I know, I have a salmon and asparagus meal just three posts below this one! And I took a picture at exactly the same angle! Well, asparagus is in season, and I still have a ton of impulsively bought salmon, and this is just all my brain can handle right now.
(Okay...that salmon above? That's not even from the same shopping trip where I bought 2.5 lbs of salmon. This post's salmon was bought two weeks ago, and it was also an impulse buy. I had to! It was also 50% off!)
This was all already delicious right after I cooked it, but reheating the leftover rice in a skillet is 👌.
Poke with friends
April 17, 2021 2:09 PM
The last time I made guacamole, I had to run to the store to buy some chips. I had only intended to buy chips, but while I was there I noticed that these little packs of sashimi grade salmon were on sale for $5! That's a steal for half a pound! And I found some other frozen salmon that was also really cheap!
I ended up leaving the store with 2.5 lbs of salmon, some ice cream, and the chips. The next day I decided that I didn't buy enough of the sashimi grade salmon, so I bought another pound.
What did I do with all that sashimi grade salmon? Make poke of course. But I can't just eat poke by myself, so I had a couple of poke nights with some very good friends.
This is the first time I made poke without my sister, so it was a little flail-y. I don't think I ever figured out how to make the sauce, but it doesn't matter. You don't need sauce. This is delicious as is.
My friend took that picture above (obviously, because I'm in the picture). Below is from a poke night earlier this week. Such aesthetic arrangements of food.
Poke is great because you have such a large variety of fresh, healthy foods mixed with sushi rice and raw fish. Mmmmm. And making it at home is way better than going to an overpriced poke restaurant. Everyone assembles their own bowls, and everyone feels very stuffed at the end. But it's a good kind of stuffed.
Salmon and asparagus
April 6, 2021 6:16 PM
On my grocery shopping trip a week and a half ago, I impulsively bought some asparagus because it was only $0.99/lb! I figured this would go well with some salmon I impulsively bought last month.
Salmon is one of the easiest things to cook, but it is a little pricey, which is why I feel the need to impulsively buy it a lot. I love salmon, but I never order it from restaurants. I find that they never cook it right. It's always overcooked and dry and lacking flavor. But when I make it myself, it's always delicious.
My quick, go-to salmon dish is this Salmon with Dill. I first made it for a guy I was dating several years ago, and I remember it absolutely blew his mind at how good it tasted. I don't know. I didn't even measure anything. I did, however, cut the cooking time down to 10 minutes. 20-25 minutes for salmon is way way way too long. My other trick to cooking salmon is that if I don't want the skin, I just cook it in a crappy baking pan and I let the skin stick to the bottom of it.
I was going to also include potatoes, but then I forgot to buy some. I still needed a starch, so I made more hummus. It worked.
Stir fry
April 4, 2021 10:12 AM
Before I knew how to cook, my go-to meal was stir fry. My mom makes stir fry all the time, so that's what she sort of attempted to teach me in high school. I remember trying to cook for myself back when I was trying to get more fit and lose my freshman 40. I used Nerd Fitness and referenced their chicken stir fry blog post. I think people have this notion that stir fry is super easy. Whenever I look at stir fry recipes online, they give me cook and prep times of 15 minutes. What a fast meal!
...lies. They're all lies. Stir fry takes forever. I have to cut vegetables and meat. If you're new to cooking, you're probably new to chopping. You also should be stir frying food at high heat. High heat is not good for beginners. Also, what beginner cook has a giant wok available? If you use your standard 10 or 12 inch pan, your veggies are going to fly everywhere and hot things are going to smack you in the face.
But I guess I'm past being a beginner. I'm okay with using high heat again. I am still kind of slow at prep work though. I made this Chicken and Thai Basil Stir Fry about a week ago. I don't remember when I started prepping (maybe 8?), but it was 9:30pm when I finally had my meal ready. I know, I was just being slow.
It was good though! I always enjoy a good stir fry meal.