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Accomplished today:
Roast prepared and put into crockpot.
Doujinshi scanned and posted
Pumpkin pies made and put into oven*
Leftover eggs hard-boiled
Kitchen cleaned.
Plans laid for cooking Spring Vegetable Ragout, despite it not being spring**
Not accomplished today (so far):
Art.
*aarg* At least I won't have to cook for a week after this.
* Lactose-free pumpkin pie recipe: follow the directions on the can of pumpkin, but increase the eggs to 3 and use lactose-free whole milk instead of the evaporated milk. Cook as normal. Maybe a gourmet could tell the difference between that and regular pumpkin pie, but the majority can't.
Another version, totally dairy-free: follow directions on back of can, substituting one package of the softest tofu you can find, beat smooth with a blender/food processor type thing, for the evaporated milk. Cook as normal.
** Throw off the tyranny of the seasons!***
*** This is from my The Vegetarian Table: France cookbook.
1 pound fava beans (I'm going to use soemthing else, since I don't ahve any of these)
2 or 3 golf-ball sized turnips (I'm going to increase the amount of potatoes, since I dislike turnips)
3/4 pound new potates
1/2 pound asparagus
8 green onions
4 Tb butter
8 fingerling-sized carrots, peeled (or a bunch of peeled baby carrots from a bag XD)
1/2 t salt
1/2 t black pepper
1/2 t sugar
2/4 pound young English peas, shelled (Er, well, frozen)
1/2 c dry white wine (Don't think I have any white wine - I may use either chicken stock or a smaller amount of apple cider vinegar)
1 t thyme
1 Tb parsely
1 t mint (Don't ahve any; will leave out)
Shell fava beans (er, I won't XD). Cut turnips & potatoes in half. Trim asparague, cut ino 2-in pieces. Trim green onion, cut into 2-in pieces.
Melt 3 Tb of butter in heavy saucepan on medium. Add carrots & potatoes. Cover, cook on low until slightly softened 5-7 minutes.
Uncover, add turnips (yeah, RIGHT), salt, pepper, sugar. Cover, vcook 3-4 minutes. Add green onions, cover, cook 3-4 minutes. Add reamining butter if needed to prevent sticking, add fava banes & peas. Cover, cook 8-10 min, until all vegetables are almost tender.
Uncover, increase heat to medium, add white wine. Deglaze pan, reduce wine by 1/3. Stir in asparagus, parsely, thyme, mint, any remaining butter. Cover, reduce ehat to low, cook until asparagus is jsut tender, 5-7 minutes.
ETA: How the ragout turned out:
Frozen black-eyed peas instead of fava beans, added at the first since they needed about 30 min total cooking to get soft. About 1.5 pounds potatoes, about 1.5 cups chopped carrot. Green onion, peas. Cook about twice as long. Add in one small, single-serving size bottle of Riesling found in back of fridge (about 1 cup of wine), add in extra tablespoon butter. Cook down. Add asparagus, thyme, parsley. Cook 5 min, discover asparagus still a bit too much on crunchy side. Turn heat off, let sit 5 min. Still a wee bit too crunchy, but realize when reheat, will be perfectly tender-crisp. Taste. Something not right, needs something like lemon juice. Look in lemonless fridge in hopes that lemon will miraculously appear. Am disappointed. Eye falls on apple cider vinegar, dump in 1 tablespoon, stir, taste.
YES.
Roast prepared and put into crockpot.
Doujinshi scanned and posted
Pumpkin pies made and put into oven*
Leftover eggs hard-boiled
Kitchen cleaned.
Plans laid for cooking Spring Vegetable Ragout, despite it not being spring**
Not accomplished today (so far):
Art.
*aarg* At least I won't have to cook for a week after this.
* Lactose-free pumpkin pie recipe: follow the directions on the can of pumpkin, but increase the eggs to 3 and use lactose-free whole milk instead of the evaporated milk. Cook as normal. Maybe a gourmet could tell the difference between that and regular pumpkin pie, but the majority can't.
Another version, totally dairy-free: follow directions on back of can, substituting one package of the softest tofu you can find, beat smooth with a blender/food processor type thing, for the evaporated milk. Cook as normal.
** Throw off the tyranny of the seasons!***
*** This is from my The Vegetarian Table: France cookbook.
1 pound fava beans (I'm going to use soemthing else, since I don't ahve any of these)
2 or 3 golf-ball sized turnips (I'm going to increase the amount of potatoes, since I dislike turnips)
3/4 pound new potates
1/2 pound asparagus
8 green onions
4 Tb butter
8 fingerling-sized carrots, peeled (or a bunch of peeled baby carrots from a bag XD)
1/2 t salt
1/2 t black pepper
1/2 t sugar
2/4 pound young English peas, shelled (Er, well, frozen)
1/2 c dry white wine (Don't think I have any white wine - I may use either chicken stock or a smaller amount of apple cider vinegar)
1 t thyme
1 Tb parsely
1 t mint (Don't ahve any; will leave out)
Shell fava beans (er, I won't XD). Cut turnips & potatoes in half. Trim asparague, cut ino 2-in pieces. Trim green onion, cut into 2-in pieces.
Melt 3 Tb of butter in heavy saucepan on medium. Add carrots & potatoes. Cover, cook on low until slightly softened 5-7 minutes.
Uncover, add turnips (yeah, RIGHT), salt, pepper, sugar. Cover, vcook 3-4 minutes. Add green onions, cover, cook 3-4 minutes. Add reamining butter if needed to prevent sticking, add fava banes & peas. Cover, cook 8-10 min, until all vegetables are almost tender.
Uncover, increase heat to medium, add white wine. Deglaze pan, reduce wine by 1/3. Stir in asparagus, parsely, thyme, mint, any remaining butter. Cover, reduce ehat to low, cook until asparagus is jsut tender, 5-7 minutes.
ETA: How the ragout turned out:
Frozen black-eyed peas instead of fava beans, added at the first since they needed about 30 min total cooking to get soft. About 1.5 pounds potatoes, about 1.5 cups chopped carrot. Green onion, peas. Cook about twice as long. Add in one small, single-serving size bottle of Riesling found in back of fridge (about 1 cup of wine), add in extra tablespoon butter. Cook down. Add asparagus, thyme, parsley. Cook 5 min, discover asparagus still a bit too much on crunchy side. Turn heat off, let sit 5 min. Still a wee bit too crunchy, but realize when reheat, will be perfectly tender-crisp. Taste. Something not right, needs something like lemon juice. Look in lemonless fridge in hopes that lemon will miraculously appear. Am disappointed. Eye falls on apple cider vinegar, dump in 1 tablespoon, stir, taste.