Saturday night I made Korean Flank Steak Bulgogi which I posted last year and have cooked a
couple of times. It suddenly hit me in the middle of the night that I didn't have a pear which is what the recipe calls for. So I improvised and used half an apple instead. As it turned out, it was fine. I couldn't taste any difference. So that is useful to know. Looking at this picture, I would never get a job as a food photographer would I? It really looked so much better than this. The meat is sitting on top of rice which hardly shows.
Some of the recipes I get in my email are a bit stupid. Like the one I read the other day which informed me I could have it on the table in 30 minutes from start to finish. I then proceeded to read it and it called for pre-chopped onion, pre-chopped carrots and such and then called for a rotisserie chicken. How many of us keep pre-chopped vegetables handy and just happen to have a rotisserie chicken as well. I actually tried keeping pre-chopped onion in the freezer once but it didn't work very well - couldn't get what you needed off the frozen lump. I might try it again one of these days and spread it out on a tray to freeze and then put it in a bag. I do have chopped peppers frozen but they are easy to split up. Good for stews and gravies.
Locally we have been complaining about the fact that the city is installing a Light Rail Transit System. Roads have been closed for years and getting anywhere in the city has been dreadful. Still not completed. I also understand that Bombardier, who are making the actual train cars, is not going to be read when we are. This weekend I read that Hamilton is going to be doing the same thing. That is a very big city and I cannot imagine the chaos this will cause there.
I wanted to use up some snow peas and some cauliflower tonight so I found a recipe for Garlicky Cauliflower and Snow Peas. I found something good in a blog called Judy's Kitchen. I left a comment saying I was going to try the recipe and Judy replied with the following: Hi, Jo -- In the interests of saving time and more pots, I now just put everything in one preheated cooking vessel, use less oil, and cook on medium-low to low heat, covered, for about 5 minutes. Leave in pot, covered for another 3 minutes before serving. Of course, if you like your cauliflower crunchy or if your flowerets are very small, your time would be less. Very good sprinkled with Parmesan and crushed thyme. 😊 When I got this email I had already steamed the veg. However, it was very good as was the Bulgogi.
Garlicky Cauliflower and Snap Peas
About 2 cups cauliflowerets
About 1 cup snap peas
1/4 cup extra-virgin olive oil
About 1/3 cup sliced scallions
About 1 Tbsp. minced fresh garlic
Sea salt to taste
Black pepper to taste
Trim cauliflowerets and snap peas; steam for 3 minutes. Set aside to cool. Heat olive oil and scallions over medium heat in large heavy saute pan or fry pan till scallions start to sizzle; lower heat; add garlic, cauliflower and peas and stir for 3-4 minutes, or till veggies are well coated with olive oil and everything is hot. Salt and pepper to taste and serve immediately
Servings: 4
Source: Judy's Kitchen
Have a great day
Locally we have been complaining about the fact that the city is installing a Light Rail Transit System. Roads have been closed for years and getting anywhere in the city has been dreadful. Still not completed. I also understand that Bombardier, who are making the actual train cars, is not going to be read when we are. This weekend I read that Hamilton is going to be doing the same thing. That is a very big city and I cannot imagine the chaos this will cause there.
I wanted to use up some snow peas and some cauliflower tonight so I found a recipe for Garlicky Cauliflower and Snow Peas. I found something good in a blog called Judy's Kitchen. I left a comment saying I was going to try the recipe and Judy replied with the following: Hi, Jo -- In the interests of saving time and more pots, I now just put everything in one preheated cooking vessel, use less oil, and cook on medium-low to low heat, covered, for about 5 minutes. Leave in pot, covered for another 3 minutes before serving. Of course, if you like your cauliflower crunchy or if your flowerets are very small, your time would be less. Very good sprinkled with Parmesan and crushed thyme. 😊 When I got this email I had already steamed the veg. However, it was very good as was the Bulgogi.
Garlicky Cauliflower and Snap Peas
About 2 cups cauliflowerets
About 1 cup snap peas
1/4 cup extra-virgin olive oil
About 1/3 cup sliced scallions
About 1 Tbsp. minced fresh garlic
Sea salt to taste
Black pepper to taste
Trim cauliflowerets and snap peas; steam for 3 minutes. Set aside to cool. Heat olive oil and scallions over medium heat in large heavy saute pan or fry pan till scallions start to sizzle; lower heat; add garlic, cauliflower and peas and stir for 3-4 minutes, or till veggies are well coated with olive oil and everything is hot. Salt and pepper to taste and serve immediately
Servings: 4
Source: Judy's Kitchen
Have a great day
When I was out shopping for all my Thanksgiving food, I met a woman who had been to five stores looking for pre-chopped celery and onions. I laughed to myself thinking that it would have been faster to buy the stuff and chop it herself. Of course, where I live, women like to brag that they never cook, so maybe she did not know how to chop.
ReplyDeleteFunny, you're probably right Denise. I have seen pre-chopped turnip in the store. Tried it once, tasteless.
DeleteAdding a transit system like that to a large, pre-existing city sounds like a nightmare. That's something they should've thought about ages ago, like the trolley cars in San Francisco.
ReplyDeleteThe stupid thing is Alex, they used to have a tram system which they tore up some 20-30 years ago, not sure when. Now they are installing something somewhat similar.
DeleteI hear there's a secret to taking pictures for magazines, etc., of food, now, of course, I can't remember what it is. Probably has something to do with the lighting and the fact that what they are picturing probably isn't even edible.
ReplyDeleteI bet the rail line will be great once it is finally done; but the efforts to get there sure seem cumbersome. Reminds me of a freeway project in California. Took 10 years to do and it did help congestion once it was completed, but it was a "pain" while it was being constructed.
betty
Yes, I believe a lot of the stuff isn't even cooked Betty. Plus lighting and arranging would make it stone cold.
DeleteI am not so sure Betty. Most of the people I talk to think it's idiotic.
the cauliflower and snap peas look very good. Our small town has a bridge that they've been working on for over a year and it was closed for two years before that. It means only one bridge across the large creek for the entire town to use. It's been so inconvenient.
ReplyDeleteThey were good Susan. That would be a pain. I hope they open it soon.
DeleteHamilton is already a mess with all the one way streets so I just can imagine the headache it will be when they start putting in the tram system. You know, didn't all cities have some sort of tram system years ago??
ReplyDeleteIt will be murder in Hamilton Birgit. As you said, already a mess. I don't know all cities did. I know a lot of them in England used to have them and got rid of them.
DeleteGreat combo. I haven't had a proper snow pea in ages.
ReplyDeletePS. I do prep my veggies. Not always but often enough if we're having them later that day.
DeleteSure, but you know you are going to have them later Ivy. But you don't just "happen" to have them around when you decide to make a dish.
DeleteIt depends on what I'm doing. I will prep a bunch of veg and then just nibble on it until gone. But ... I'm a former prep cook. So that's inside me. Same with fruits and always rice. I almost always have that prepped and ready.
DeletePS: I would have used apple like you did as well.
You eat differently from the rest of us anyway Ivy. I, and I suspect a lot of people, just prep our veg when we need them rather than having them on hand.
DeleteAgreed.
DeleteJust chopped some organic broccoli we bought. Having some for supper but will also have some on hand for breakfast tomorrow.
Happy Eating, Jo!
Hey Jo! I thought of you this morning when I ate my broccoli.
DeleteOh, I remember that bulgogi recipe. I use it all the time. Fun fact: I actually don't even use pear in it anymore. One time I decided to try it without, and I really couldn't taste a difference.
ReplyDeleteAnd yeah, I don't think I've ever had pre-chopped vegetables lying around, because I'm not a Martha Stewart wannabe.
That's interesting Bryan. I won't bother either next time then. Saves worrying about the fruit or wondering if it will be OK without. Glad you told me.
DeletePrecisely, so their idea of doing a meal in 30 minutes with pre-chopped veg and rotisserie chicken is just daft.
The cauli snap pea recipe looks delish. Definitely going to try that!
ReplyDeleteIt was pretty good JoJo.
DeleteCauliflower dish looks lovely. We've been picking fresh basil and oregano from our herb garden and I've been using it in everything I cook. I usually use dried herbs and can't believe the difference it's making to every dish. That light rail system will be worth the pain when it's all finished I hope.
ReplyDeleteYup it was Pinky. Yes, fresh herbs do make a terrific difference. I hope the system does prove to be of benefit.
DeleteThe garlicky cauliflower and snap peas sound very good - and the sped up version would certainly make a difference in preparation time. I'll be trying that - if I ever get my appetite back.
ReplyDeleteLets hope you get your appetite back soon Helen.
Delete