Adventures in the Kitchen
Jan. 5th, 2013 07:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
For the past 48 hours or so, I've been totally out of butter and milk but had tons and tons of greek yogurt (like way too much). So, I've been doing research and experimentation. So far, I've made:
-scrambled eggs with tablespoons of greek yogurt stirred in after the first minute of cooking - they came out great (I put in some herby Mrs Dash and salt, too, when I beat the eggs)
-an Alton Brown carrot cake that calls for yogurt and oil (and I actually made cream cheese frosting without butter, too - just whipped the room temperature cream cheese with some vanilla extract and lots of powdered sugar, and threw in some shredded coconut I had in the fridge at the last moment). It isn't the best carrot cake we've ever had, but everyone likes it and it's definitely getting eaten
-cheese biscuits. There are easily google-able 3 ingredient yogurt biscuit recipes all over (though they're more like 6 ingredients for me because I had to mix up my own "self rising flour"). I just shredded some good cheddar into the dough, which is how I magically turn any biscuit recipe into a cheese biscuit recipe ;) Incidentally, those were to go along with this DRY ROASTED <--O_O chicken recipe that gets stellar reviews all over: http://1tsplove.blogspot.com/2011/07/thomas-kellers-roast-chicken.html I normally use almost a whole stick of butter to roast a chicken, between what I put under the skin and in the cavity and what I leave on top
Next: Nigella's lemon yoghurt cake, which I've made before and know we like :) I have it in her Domestic Goddess book but I'm sure it's all over the web. I think that will be for tea tomorrow.
For lunch, tomorrow, I'm making a variation on an old curried chickpea thing I've done a lot of times that adds in condensed cream soup and tomatoes. It's a little scary, but well reviewed, and I have gross canned leftovers from the holidays ;)
Before I started to see the weird surplus of things in our fridge and cabinets that we were allowing to equal "there's nothing to eat!" - when I was well stocked with that surface layer of food that gets eaten first after a trip to the store - I made Julia Child's french omelettes for the first time and THEY WERE EPIC. Omelette is, clearly, a french word, but basically a "french omelette" is just an omelette cooked briefly at high temperatures in a lot of butter, rather than for awhile at medium temperatures on, you know, PAM or something. I upped the ante by seasoning them with herbs and filling them with brie and mushrooms I'd pre-browned. Ananda, Jake and I each tore one up, and I used the same basic formula to make "french scrambled eggs" for Aaron and Isaac (Elise claims to hate eggs for the last few months).
-scrambled eggs with tablespoons of greek yogurt stirred in after the first minute of cooking - they came out great (I put in some herby Mrs Dash and salt, too, when I beat the eggs)
-an Alton Brown carrot cake that calls for yogurt and oil (and I actually made cream cheese frosting without butter, too - just whipped the room temperature cream cheese with some vanilla extract and lots of powdered sugar, and threw in some shredded coconut I had in the fridge at the last moment). It isn't the best carrot cake we've ever had, but everyone likes it and it's definitely getting eaten
-cheese biscuits. There are easily google-able 3 ingredient yogurt biscuit recipes all over (though they're more like 6 ingredients for me because I had to mix up my own "self rising flour"). I just shredded some good cheddar into the dough, which is how I magically turn any biscuit recipe into a cheese biscuit recipe ;) Incidentally, those were to go along with this DRY ROASTED <--O_O chicken recipe that gets stellar reviews all over: http://1tsplove.blogspot.com/2011/07/thomas-kellers-roast-chicken.html I normally use almost a whole stick of butter to roast a chicken, between what I put under the skin and in the cavity and what I leave on top
Next: Nigella's lemon yoghurt cake, which I've made before and know we like :) I have it in her Domestic Goddess book but I'm sure it's all over the web. I think that will be for tea tomorrow.
For lunch, tomorrow, I'm making a variation on an old curried chickpea thing I've done a lot of times that adds in condensed cream soup and tomatoes. It's a little scary, but well reviewed, and I have gross canned leftovers from the holidays ;)
Before I started to see the weird surplus of things in our fridge and cabinets that we were allowing to equal "there's nothing to eat!" - when I was well stocked with that surface layer of food that gets eaten first after a trip to the store - I made Julia Child's french omelettes for the first time and THEY WERE EPIC. Omelette is, clearly, a french word, but basically a "french omelette" is just an omelette cooked briefly at high temperatures in a lot of butter, rather than for awhile at medium temperatures on, you know, PAM or something. I upped the ante by seasoning them with herbs and filling them with brie and mushrooms I'd pre-browned. Ananda, Jake and I each tore one up, and I used the same basic formula to make "french scrambled eggs" for Aaron and Isaac (Elise claims to hate eggs for the last few months).
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Date: 2013-01-09 12:11 am (UTC)btw I was about Elise's age when I suddenly stopped eating eggs as eggs lol and now one couldn't pay me enough to eat one. :-)