Hello again! I’ve missed you folks. All two of you, and hope all has been well.
A lot has changed since I was living in New York. I’ve been back in RI since September, and my cooking has diminished again. My roommate and I were cooking meals together for a while, and then I began working at a startup. That means 10-11 hour days and rare weekends. On top of that, I’m working in a creative industry writing every single day. The last thing I want to do when I come home is write some more. Or cook, for that matter!
I was thinking a lot about this blog, even though I only posted – what? Four entries? Because it used to keep me accountable to eat right (which I did put most of my weight back on! Yay!), and it was a great way to keep my mind off my ex down the hallway. I was also kind of forced to do home cooking because of my financial situation. Now, my problem with food is very different: I have the money and the resources, but I’m pressed for time when I come home exhausted from work. Takeout has become our new go-to.
Life’s been full of change the past 7 months – ahh, but some things don’t change. I’m still really fucking lazy in the kitchen.
I don’t really know what I’ll do now. This blog worked because I had a reason to fill my time up with cooking, and there was more purpose for me to cook. Not so much these days. I’m still not completely passionate about it, and it’s not really an escape for me anymore. I guess I’ll just take it as it comes. Maybe that drive will come back someday.
Guys, I am so bad at this whole “food blog” thing. Here’s my usual cooking routine:
1. “OH GOD I’M SO HUNGRY AND I KNOW I CAN’T HAVE POPCORN FOR SUPPER AGAIN.”
2. Throw something together.
3. Hover over it anxiously waiting to be done cooking. Slap myself on the wrist when I try to take it off the stove before it’s cooked all the way.
4. Gorge myself.
5. Remember as I’m clearing the dishes that I should have taken pictures and documented the cooking process.
Sorry peeps. I’ve failed you. And today is no exception!
A couple days ago, I dug in the back of my cupboard and saw I still had some Tostitos. It was mostly crumbs; big enough to be tangible food, but not big enough to enjoy as a snack. I did some digging, and found an awesome taco salad recipe from Budget Bytes. I had a few things here and there from the recipe, and figured it would be easy enough to improvise. IT WAS.
The dressing was beyond easy to make, and it’s what really ties the recipe together. Add what you want, but don’t skip this if you know what’s good. And for once I got everything right! The only difference was I used homemade buttermilk using this recipe from Emeril Lagasse. I only used 1.5 teaspoons of lemon juice and 1/4 cup of milk since I was shrinking down the original dressing recipe. It saved me the trouble of buying a whole thing of buttermilk when I knew I’d never use it again before the expiration date.
When possible, always use a substitution or make a recipe ingredient yourself! Pantry staples saved the day for me – if you stock up on the basics, you’ll be golden in a pinch.
The rest of the salad was just tossing stuff in: Lettuce. Beans. Corn. Bell peppers. Tomatoes. Red onion. Tortilla chips. Beyond lazy. Beyond awesome.
I brought it into work with me Sunday, toting the tortilla chips and dressing in separate baggies so nothing would get soggy. My boss was SHOCKED I wasn’t eating something with garlic in it for once (due to the nature of my job dealing with people frequently and the nature of my palate eating garlic frequently, I keep looooots of Listerine strips handy).
Budget Bytes’ original recipe shows how to make your own tortilla strips to go with this recipe. I’m sure they’re wonderful, but like I always say about great cooking…
Total prep and cook time: 10 minutes
Dishes rating: *
2 tbsp Plain yogurt
1/4 cup Buttermilk
1/8 cup Mayonnaise
1/4 tsp Salt
1/4 tsp Garlic powder
1/2 tsp Chili powder
1/2 tsp Red pepper flakes
1 cup Lettuce
1/2 can Black beans
3/4 cups Corn
1/2 large Tomato (or 1/2 can rinsed diced tomatoes)
1/8 cups Red onion
1/4 cups Bell pepper
1/2 cups Medium-sized crumbled tortilla chips
1. Mix together the yogurt, buttermilk, mayonnaise, salt, garlic powder, chili powder, and red pepper flakes. Makes about 1/2 cup.
2. Cut the lettuce into small pieces. Rinse the lettuce and drain well (or use a salad spinner). Also dice the red onions, bell pepper, and tomato. Rinse the black beans in a colander to remove the starchy canning liquid.
3. Add all the ingredients into a bowl, including the corn and tortilla chips.
As most of you know, I’m still currently living with my ex in New York.
(I swear, save yourself the trouble and don’t move in with your significant other unless there’s an engagement ring on somebody’s finger.)
I’ve decided for fiscal and “oh my god can you stop yelling at your video games for five fucking minutes?!” reasons that I’ll be moving back to my home state by the first week of July instead of living out the remainder of the lease with him until the end of August. Meaning I need to start using up my perishable stuff STAT.
I’ll also try to continue cooking, but my budget will have to be slashed in half as I move 200 miles away back in with my sister, look for employment, buy a car again, and find an apartment. All on very little starting cash.
(Seriously, DON’T BREAK UP WITH THEM UNTIL YOU’RE FINANCIALLY PREPARED TO MOVE OUT.)
I’m trying to play it like
And I’m really just like
Guess I’ll really be stocking up on those budget blogs over the next couple weeks.
I’ve been cooking on and off, but it’s been difficult as my fresh ingredients run low. After taking stock of my staples, I noticed I’m running pretty damn dry. I’m a little conflicted because on one hand, I’d like to have everything here to save money in the long run. But then again, I’ll be moving out of here by August (possibly sooner), so I don’t want TOO much stuff.
I tried to split my grocery budget among staples, fresh foods, and “damn I just really like that.” Every Wednesday I check the weekly grocery flyer and plan a few meals based on that. Here’s what I came up with, and where I saved money in italics.
Russian Salad or Salada Russo(Portuguese) is not a truly Goan recipe. It came into the food scenes in mid 1980 to 2000’s. You would see it at all wedding buffets and Birthday parties. Since I haven’t made this recipe for ages I could not remember it too well. I did remember it’s subtle sweetness because of apples and pineapples added to the salad. As I was googling the recipes I found recipes with variations. I wanted to share the classic recipe.
A 411 call to my mum did not help either as she too could not remember as this recipe is loosing it’s popularity to newer one’s. I was fortunate to ask my good friend Maya P who took the time to send me whatsapp voice instructions. So I credit this recipe to her…..Thanks Maya!
The dressing for this salad is mayonnaise. Goan mayonnaise is made with vinegar,
I’m such a huge fan of eggs with runny insides. Break that bad boy open and you can dip your toast, homefries, or even side fruits into the yolk. Awww yiss. My favorite ways to prepare them are poached and soft boiled. I don’t like to poach eggs myself because they always end up breaking or getting watery. I thought I’d found the holy grail when I discovered soft boiled eggs. It comes out almost exactly the same in half the time, and the results are delicious, but…
Oh my god how do you peel these mother fuckers?!
I mean it. There’s no foolproof way to get the eggs out of their shell whole. I’ve tried just about everything: adding the eggs once the water boils. Adding the eggs before it comes to a boil. Extra vinegar. No vinegar. Running under cold water. Throwing them into an ice bath. Beginning the peeling process from the bottom of the egg. NOTHING WORKS.
I honestly think these tasty soft boiled eggs are trying to spite me. Exhibit A: In one batch, I made two eggs. One peeled with no problems, the other wouldn’t separate from the shell as if it were the egg’s soulmate. Both were cooked the exact same way and peeled using the exact same process.
Cocky little assholes. Pun intended.
So give me your advice. With a soft inside to be mindful of, what’s your best method for peeling eggs?
Summer is the best time of year for cold, light foods. Which is why egg salad is one of my favorite go-to meals starting around June. It’s great at picnics, barbecues, or even on your favorite bagel in the morning. The best part is the versatility; I use whatever leftover vegetables can go in, ranging from celery to onions to bell peppers to carrots to lettuce.
There’s two secrets to this recipe that make it a light, tasty lunch: allowing the egg salad to sit in the fridge overnight and the addition of lemon juice.
I had always been cautious when I read egg salad recipes online that mention lemon juice. It always seemed like an odd combination to me, even though hollandaise is one of my top 5 favorite sauces. I tried it this time though since my ex had a lemon in the fridge that was near-death, and I really hated to see it go to waste. It made all the difference though, giving the salad subtle sweetness and making the dish less heavy.
I also advocate quick and easy cooking, so of course I had some of the egg salad after I made it. It came out good. I put it back in the fridge for the night, planning to add it to my toast the next day. When I ate it today? OH MY GOD. It made such a huge difference allowing the flavors from the bell pepper, onion, lemon and thyme to come together for 10-20 hours. You don’t have to do it, but I highly recommend it.
I’m always looking to improve my egg salad, so tell me! What’s your favorite egg salad recipe? What’s your must-have ingredient?
Sweet Egg Salad By: Me
Total prep and cook time: 25 minutes
Dishes used: 1 small saucepot (no need to wash, it’s just water going in), 1 bowl or tupperware container, 1 small cutting board
1/4 Cups mayonnaise
1 Tsp. mustard (dijon or yellow)
1 Tbsp. red onion, diced
1/8 Cups red bell pepper, diced
1 Tbsp. Lemon juice
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/4 Tsp. Thyme (dried or fresh)
1. Put the eggs into a saucepan and add enough water to just cover the eggs. Boil on high heat, and cook for 10 minutes. Drain the hot water, then immediately add cold water and ice to the saucepot. Pop in the refrigerator until the eggs are cold, or about 10 minutes.
2. Peel the eggs and chop coarsely. Add red onion, mayonnaise, mustard, red pepper, lemon juice, salt, pepper and thyme. Mix until well combined.
3. OPTIONAL: For best results, leave in the fridge overnight to allow flavors to marry.