As per usual with a half-hearted blog, there will be cooking posts. Actually, cooking is what made me remember this blog in the first place. Several years ago, I made Potato Leek soup in London with two of of my best friends. Because I've spent the last three years in academic insanity, we haven't had nearly enough chances to speak or visit with each other. Here's hoping that the plus side to being a Grown Up (with a job and all of that nonsense) is that I can spend more time with the people I care about, and not a bloody data set.
In the meantime, Cooking!
Last night I made Greek Style Quinoa Burgers, a-la Martha Stuart, plus a few spice alterations etc.
A-MA-ZING. Seriously, the quinoa/bean/egg/crumbs texture makes this burger taste and feel like you're eating meat. Yummy.
Alternations I made:
- Added 2 gloves of garlic
- Used herbs de provence seasoning salt instead of plain salt (I'll use more next time)
- I swapped out the carrot for red pepper, since mom doesn't like them, and i don't either really...at least not in a burger!
- Used matzoh meal instead of dried bread crumbs, because that's what i had
- I used green onions instead of scallions, because apparently the grocery store doesn't DO scallions.
- I had a bit of a love/hate relationship with the yogurt sauce, and in the end added about 2x as much spice/seasoning as they recommended. I'm very pro what we came up with though. Rough ingredient list: lemon zest (instead of juice), minced garlic clove, green onions, salt, pepper.
Tonight was a semi-thrown together potato leek soup,
- Leeks, potatoes, garlic, thyme, herbs de provence salt, heavy cream, and a sprinkle of fresh dill at the end. I think next time I do this, I'm going to double the potatoes involved (instead of just 1 lb), so that I can puree half of them, and still have plenty left over for potato chunks. I'm a big fan of the heavier soup that I got by blending everything, but some more potato texture would be nice.
- Notes for if I'm not making it for a vegetarian: chicken stock instead of vegetable, and add bacon!
For dessert:
Strawberries and freshly whipped cream.
All this cooking has made me think of friends, and how much I miss them. But at least this way, i'm remembering one of my favorite times of us together.
In the meantime, Cooking!
Last night I made Greek Style Quinoa Burgers, a-la Martha Stuart, plus a few spice alterations etc.
A-MA-ZING. Seriously, the quinoa/bean/egg/crumbs texture makes this burger taste and feel like you're eating meat. Yummy.
Alternations I made:
- Added 2 gloves of garlic
- Used herbs de provence seasoning salt instead of plain salt (I'll use more next time)
- I swapped out the carrot for red pepper, since mom doesn't like them, and i don't either really...at least not in a burger!
- Used matzoh meal instead of dried bread crumbs, because that's what i had
- I used green onions instead of scallions, because apparently the grocery store doesn't DO scallions.
- I had a bit of a love/hate relationship with the yogurt sauce, and in the end added about 2x as much spice/seasoning as they recommended. I'm very pro what we came up with though. Rough ingredient list: lemon zest (instead of juice), minced garlic clove, green onions, salt, pepper.
Tonight was a semi-thrown together potato leek soup,
- Leeks, potatoes, garlic, thyme, herbs de provence salt, heavy cream, and a sprinkle of fresh dill at the end. I think next time I do this, I'm going to double the potatoes involved (instead of just 1 lb), so that I can puree half of them, and still have plenty left over for potato chunks. I'm a big fan of the heavier soup that I got by blending everything, but some more potato texture would be nice.
- Notes for if I'm not making it for a vegetarian: chicken stock instead of vegetable, and add bacon!
For dessert:
Strawberries and freshly whipped cream.
All this cooking has made me think of friends, and how much I miss them. But at least this way, i'm remembering one of my favorite times of us together.
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