Wednesday, November 13, 2019

Camera, Shopping, Gochugang,

It's been an absolutely gorgeous day today. The park is glistening white in the sunshine. Tried to take a pic with my phone, but it looked somewhat grey and white. My camera is kaput, did I mention that before? The cover on the battery housing got broken, not sure how, but there is nobody who will or can repair it and I tried buying the cover on line, no luck. So, reluctantly, I have just ditched it. It has
taken me quite a few weeks to accept that I must throw it away. In fact, I need to throw Matt's camera away too, it is/was an excellent camera - for Matt when he was a keen photographer - but he preferred to load film and nobody uses film any more as far as I know. Matt preferred it, said he got better pix etc. he used to be very knowledgeable and interested. Not now. I just found the same camera as my old one at Amazon.com  - funnily enough Amazon.ca didn't have one - so have ordered it. It is costing me roughly $60 - I don't remember what I paid for my original one - but it is a great little camera for camera idiots like me - virtually point and shoot. Thinking about it today, my original one must be around 30 years old so I guess it doesn't owe me anything but it tees me off to have to throw it away for something so minor yet nevertheless critical.

I have just been to the store with the CSC van. One of the drivers I know best. We talk cooking and also about his kids who live up north. One in the North West Territories which is really back and beyond.

I am now the proud possessor of Gochugang Sauce which I was recommended to use in chili so, as we have leftover chili from last night, Gochugang it will get. Actually, have come across that in several different recipes. Although I probably won't find any now. I tried some of it in the chili tonight, put in about 1 Tbs but didn't notice a lot of taste difference, guess I need to find recipes and see how much one is supposed to us - unless anyone already knows, do you?

I'm always looking for vegetable stuff. A lot of what I find doesn't particularly appeal to me, but this does. Reading the distructions instructions it seems to me the first part could easily be done in the air fryer. It is certainly what I will try.

Roasted Aloo Gobi (Potatoes and Cauliflower)

This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great
make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.

2 medium russet potatoes, cut into 2"-long sticks
1 medium head of cauliflower, cut into small florets
5 Tbs extra-virgin olive oil, divided
1 tsp cumin seeds
½ tsp ground turmeric
1 small onion, finely chopped
1 Tbs thinly sliced ginger
pinch of asafetida (optional, but really great)
pinch of red chili powder
1 tsp (or more) kosher salt
1 Tbs (or more) fresh lime juice
½ cup chopped cilantro leaves with tender stems

1. Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

2. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

3. Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

4. Transfer potatoes and cauliflower to a platter. Top with cilantro.

Servings: 4

Source: Bon Appérit

Have a great day
 

Tuesday, November 12, 2019

Snow, Memorial Day, Crock Pot, Supper

Woke up to snow although it didn't seem to be much but it continued to snow and snow, a very light but continuous fall. In the end the roads, locally, where white as anything and Matt was quite certain we shouldn't go bowling. He does seem to get in a tizz about driving in the snow, particularly because of other drivers. I was actually not feeling all that brilliant in the morning anyway, so we didn't go. Not the only ones, about 10 people didn't turn up we were told.

Poor ladydog, she belongs to a band (actually a couple of them), plays the French horn, and they were due to play in a local township for Memorial Day at their cenotaph. Outside of course, I have no doubt she froze as it would have snowed right through the time she was outside.

Later in the afternoon, one of the owners of the bowling alley called to pick up my crock pot for his son. I was glad to give it to someone we know. Apparently son and girlfriend work different shifts so it will be great for them to come home to a hot meal. He told us this morning there had been an idiot driving at 50 mph around a roundabout in the snow.

Made chili in my Instant Pot - so easy - and we enjoyed it for supper. Then, after Jeopardy we watched The Dirty Dozen which is a favourite movie of mine. Have you seen it, if not you should.

Easy Instant Pot Chili

Cook time
Total time
This Instant Pot chili is amazing! Just dump all the ingredients in the Instant Pot and have this mouthwatering chili for dinner 25 minutes later! EASIEST CHILI EVER!
Author: 
Recipe type: Main Dish
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 lb ground beef or turkey
  • 2 cans (15 oz each) black or pinto beans, drained and rinsed
  • 1 can (14 oz) tomato sauce
  • 1 can (14 oz) diced tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1½ tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp Worcestershire sauce
  • ½ cup water
Instructions
  1. Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined.
  2. With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour ½ cup of water there.
  3. Close the Instant Pot and turn the valve to a Sealing position.
  4. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.
  5. When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.
Notes
If using frozen ground meat, dump all ingredients in the Instant Pot and skip the step of mixing them (since you can't mix a frozen solid block of meat). Add 5 minutes to the cooking time. After the chili is cooked, break up the meat into small chunks and mix everything together.

Have a great day