Now, it is true that I am a proficient cook with lots of experience and knowledge. And yet, trust me, I have very bad cooking experiences! Last week was a great example. . . I was on a roll!
First there was the bell pepper sauté. We have a lot of bell peppers and I was looking for a new way to use them I found this receipt for cut up bell peppers sautéed with a little onion, garlic, ginger and crushed red chili peppers. Not sure if it was the combination of the ingredients, the proportions or what but it was BAD!! David and I both ate a couple of mouthfuls and gave up. I managed a small save, by washing off the peppers and using them later in the week in an Italian red sauce.
Then was the cashew veggie loaf. I have made hundreds of these in my life time and they are almost always really good. Not this one! I left the cashew pieces bigger than usual and changed up the herb combination. Then just to add injury to insult I threw in half of left over boiled potato. It smelled great as it baked. Then I ate some! The potato really messed with the consistency and my expectations and the taste was off . David ate some and let me know he did not like the big pieces of cashews – he likes everything more the consistency of hamburger.
My save was not all that successful either. I figured I would mash the loaf, add onion, dill pickle and mustard and use it as sandwich filling. Let’s just say it was a total bust even with fresh baked bread and awesome tomatoes from the garden.
Then there was the salad dressing. I generally make salad dressing from olive oil, lemon juice, a very little garlic, fresh herbs, salt and water. Mix it all in the food processor and voila! Or in this case definitely NOT voila! I experimented with a different oil idea. When we have an over-abundance of fresh herbs I sometimes add them to olive oil and let them soak. The oil tastes great in Italian food. . Using it to make salad dressing – not so much! It was bitter and the herbs (basil and dill in this case) were overwhelming.
And finally, the pasta! I mean how can you mess up pasta?!? I managed. I usually soak my rice and corn pasta in cold water for about an hour before cooking it. Cuts the cooking time by more than half and lets you boil about 1/2 the water. Since, we live at a pretty high altitude brown rice pasta usually takes a big pot of water about 12 minutes to cook. If I soak it the cooking time is about 5 minutes, and the pasta is less gooey when done.
Well, I bought something new — DeBoles Brown Rice and Golden Flax Seed Angel Hair. Only soaked it for a half hour because it is so thin. Then I threw it into boiling water.
Quick tip — do not soak anything with flaxseed, golden or otherwise. Once it hits the hot water it disintegrates!
Not a banner week!! And no new recipe ideas I would like to post! So for this week I am planning simple, fool-proof “I can make them in my sleep” menu choices. Hopefully I will get my mojo back!