Sunday, October 23, 2011

Shirazi-Style Pan Cooked Lamb Kebab

I enjoy looking at the photos in Food of Life, but so many of  Najmieh Batmanglij's recipes are more appropriate for a feast than as dinner for two people.  But, this kebab recipe was easily scaled back for two people.

I know kebabs require skewers, but the only ones I have right now are metal and too long to fit in my largest pan.  So, I improvised! This Persian dish looks really awesome in the pan as it cooks.  It's a little less pretty as the tomatoes break down, but the lamb is so tender!  This dish is cooked by layering onion slices, lamb chunks, and tomatoes, to allow the tomatoes to release their juices over the meat and onions. 

Onions, lamb, and tomatoes layered in the pan.  Also look, my stove is clean!

Sunday, October 9, 2011

General Tso's Chicken

My husband and I are fighting the sick.  You know what's awesome when you're feeling crappy?  Chinese food!  Obviously, Chinese delivery or take out, because who wants to cook while sick?  I made this dish a few days ago, but it seems appropriate to post about now, since I had Chinese for lunch.  I think only college students do Chinese food twice in one day, so my post from tonight's dinner will probably be Easy Soup That Requires Minimal Effort.     

Appetite for China never fails to provide awesome Chinese recipes!  This recipe for General Tso's tastes like the real thing (well, as "real" as I've ever had, which isn't saying a lot).  The original recipe called for chicken thighs, which I'll use next time, but for this batch I used chicken breast and it worked fine. 

This is much better than grocery store buffet General Tso's because even though it's fried, the batter is light and the chicken pieces aren't gristly or fatty. I doubled the sauce (which is reflected in the recipe below), and used chili garlic sauce instead of chili paste, which I couldn't get.  The extra sauce is great on rice! The tomato paste makes it tangy, the sugar adds a little sweetness, but I added some extra chilis for a kick. Not only is this good, it's easy.  I don't make a lot of fried crispy food, but I'll definitely keep this recipe around for when I do!  I served it with some steamed broccoli like in Chinese take out. 

Tuesday, October 4, 2011

My First Omelet - Success! (Except for the flipping part)

People might ask me, how can you be so obsessed with cooking, and never have made an omelet before?! I consider omelets to be a breakfast food and I am way too lazy to haul my sleepy butt out of bed in the morning and cook something. Second, I always considered omelets to be kind of bland.  My mom's omelets were fabulous, but then I went to college and ate omelets from the campus cafeteria.  You know, one ladle of eggs from a giant vat containing who knows what else, toss in some onion, green pepper, and tomato that definitely could have been chopped more finely, and then drown in Tabasco sauce so you can't taste that the eggs have been in the vat since dinosaurs roamed the earth. But, a recipe from one of my Indian cookbooks caught my eye: a garlicky mushroom omelet that contained a hot pepper and some cilantro. It was enough of a departure from the traditional omelet to tempt me to make an omelet. This picture represents my first attempt ever at one!

My "flip" wasn't very successful. 


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