Just feel like posting the various things I have cooked in my time off so far this week. I don't cook as often as I would like because I have to share a community kitchen with the rest of my building, and these kids do a shit job cleaning up after themselves. Once I move, I will likely cook every day or at least every other day!
Sunday's supper: Breaded cod fillets, baked and served with Thai sweet chili sauce. I also cooked up some corn-off-the-cob (yummy sweet corn!) and garlic mashed potatoes. My secret for potatoes is to cut out butter from the recipe, and substitute cream for milk. I usually add about 20% more cream than whatever the recipe directed the milk's portion to be; it is delicious and much healthier as a result!
Monday, I got a bit lazy for supper. I heated up a can of pre-made gumbo, and ate it with a small loaf of French bread. I have no Cajun blood in me, so there are no relatives of mine spinning in their graves because I eat canned gumbo instead of making my own.
Tuesday dinner, I got back to basics and cooked from scratch.
Pan-fried pork loins, seasoned lightly with black & red pepper as well as onion salt. I steamed some white rice, and drizzled the entire entree with a dynamite sauce I make using soy sauce and any sort of citrus juice. I experimented with pineapple this time and it was amazing! I need to figure a way to make the sauce thicker, though, so it isn't so watery....
I am so glad I chose to study cooking for 3 years in public school and I still watch cooking shows at work whenever I get a chance to see new ingredients and ideas for meals. It means I save more money on food per month than many bachelors my age, and I eat damn well too! I miss having a special lady in my life to cook for, though, so I hope my dry spell in the dating world ends soon.
Chef 'punk
Sunday's supper: Breaded cod fillets, baked and served with Thai sweet chili sauce. I also cooked up some corn-off-the-cob (yummy sweet corn!) and garlic mashed potatoes. My secret for potatoes is to cut out butter from the recipe, and substitute cream for milk. I usually add about 20% more cream than whatever the recipe directed the milk's portion to be; it is delicious and much healthier as a result!
Monday, I got a bit lazy for supper. I heated up a can of pre-made gumbo, and ate it with a small loaf of French bread. I have no Cajun blood in me, so there are no relatives of mine spinning in their graves because I eat canned gumbo instead of making my own.
Tuesday dinner, I got back to basics and cooked from scratch.
Pan-fried pork loins, seasoned lightly with black & red pepper as well as onion salt. I steamed some white rice, and drizzled the entire entree with a dynamite sauce I make using soy sauce and any sort of citrus juice. I experimented with pineapple this time and it was amazing! I need to figure a way to make the sauce thicker, though, so it isn't so watery....
I am so glad I chose to study cooking for 3 years in public school and I still watch cooking shows at work whenever I get a chance to see new ingredients and ideas for meals. It means I save more money on food per month than many bachelors my age, and I eat damn well too! I miss having a special lady in my life to cook for, though, so I hope my dry spell in the dating world ends soon.
Chef 'punk
Thankyou so much for the lovely comment on my blog, it absolutely made my day and has made me smile so much. You're a total sweetie
Hope you're having a good weekend!