clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2022-12-05 08:50 am
clevermanka) wrote2022-12-05 08:50 am
December meme: 5 Satisfying/enjoyable things to cook
Requested by umadoshi, five things I find most satisfying/enjoyable to cook.
It's been a while since I was able to cook for other people, and this list would look a lot different if I had the opportunity to feed other people. But these are the foods that keep me fed in isolation, even when I don't feel like eating.
Shitty Noodles™
This is my #1 "I would rather fling myself into an abyss than eat" food. If I can't choke down a bowl of Shitty Noodles, things are dire, indeed. If anyone's interested in the actual recipe for Shitty Noodles™ (a delectable abomination of my own creation) let me know and I'll put it in a comment. Basically, though, it's GF ramen or rice vermicelli noodles in seasoned broth (I make my own mix) with cabbage or wakame and protein thrown in.
Black Beans
I'm thrilled to eat beans again, and black beans are my favorite, with blackeye peas a close second. I not-quite-caramelize an onion before throwing in the beans with a ham shank and a chopped green pepper. I season them with cumin, thyme, garlic, bay leaves, minced jalapeño, and add a splash of lime juice at the end. I'm picky about the texture of my beans and prefer them with a bit of tooth, not too mushy. I prefer to eat them rolled up in a corn tortilla, fried in a skillet with a tiny bit of oil but rice will do in a pinch. Recently I needed to use a couple carrots that were looking a little raggedy so I threw those in with the green peppers and they added a nice sweetness. Probably won't do that all the time, but it was a tasty variation.
Vegan Velveeta
Judge me, I don't care. I love this shit. I couldn't find any recipe websites that didn't have a billion pop-up ads but basically it's boiled carrot and potato thrown in a blender with water, oil, nutritional yeast, and some seasonings. Sounds terrible, tastes amazing (if you like Velveeta Ro-Tel dip). I throw in about a cup of ground beef for protein and eat it with corn chips. If anyone's interested in the actual recipe, I'll put it in a comment.
Gimpbap
Finally got around to attempting it this fall and I wish I tried it sooner since it's too cold for me to want cold food right now. For a month I made it at least once a week, though. Mine wasn't terribly fancy--julienned carrots, a spear of cucumber, kimchee, and some canned mackerel (bc I had it on hand). I found slicing it more difficult than rolling, tbh. Sticky rice is sticky. Using a heavy hand with sesame oil brushed over the top helped a little, but I sill have to wash the knife after every other slice. So much fun to make and eat and so pretty! This spring I'm going to try making my own yellow pickled radish for it.
Cornbread
It's pretty simple to put together, baked-goods-wise. Only uses one bowl, isn't picky about how aggressively (or gently) you stir, and doesn't freak out if I don't measure the dry ingredients quite precisely. It's one of the few things I haul out my cast iron for these days because the crust just isn't the same with a baking pan. And the bread itself is so versatile. I can crumble it in soup or chili, top it with a fried egg, or beans, or if I want something sweet, some butter and maple syrup. It also freezes well which is always a selling point in a single-person household.
If you'd like to ask me for five somethings (I'm terrible at favorites, but I'll give you five and you can pick your favorite 😂), please leave a comment on this post!
umadoshi, five things I find most satisfying/enjoyable to cook.It's been a while since I was able to cook for other people, and this list would look a lot different if I had the opportunity to feed other people. But these are the foods that keep me fed in isolation, even when I don't feel like eating.
Shitty Noodles™
This is my #1 "I would rather fling myself into an abyss than eat" food. If I can't choke down a bowl of Shitty Noodles, things are dire, indeed. If anyone's interested in the actual recipe for Shitty Noodles™ (a delectable abomination of my own creation) let me know and I'll put it in a comment. Basically, though, it's GF ramen or rice vermicelli noodles in seasoned broth (I make my own mix) with cabbage or wakame and protein thrown in.
Black Beans
I'm thrilled to eat beans again, and black beans are my favorite, with blackeye peas a close second. I not-quite-caramelize an onion before throwing in the beans with a ham shank and a chopped green pepper. I season them with cumin, thyme, garlic, bay leaves, minced jalapeño, and add a splash of lime juice at the end. I'm picky about the texture of my beans and prefer them with a bit of tooth, not too mushy. I prefer to eat them rolled up in a corn tortilla, fried in a skillet with a tiny bit of oil but rice will do in a pinch. Recently I needed to use a couple carrots that were looking a little raggedy so I threw those in with the green peppers and they added a nice sweetness. Probably won't do that all the time, but it was a tasty variation.
Vegan Velveeta
Judge me, I don't care. I love this shit. I couldn't find any recipe websites that didn't have a billion pop-up ads but basically it's boiled carrot and potato thrown in a blender with water, oil, nutritional yeast, and some seasonings. Sounds terrible, tastes amazing (if you like Velveeta Ro-Tel dip). I throw in about a cup of ground beef for protein and eat it with corn chips. If anyone's interested in the actual recipe, I'll put it in a comment.
Gimpbap
Finally got around to attempting it this fall and I wish I tried it sooner since it's too cold for me to want cold food right now. For a month I made it at least once a week, though. Mine wasn't terribly fancy--julienned carrots, a spear of cucumber, kimchee, and some canned mackerel (bc I had it on hand). I found slicing it more difficult than rolling, tbh. Sticky rice is sticky. Using a heavy hand with sesame oil brushed over the top helped a little, but I sill have to wash the knife after every other slice. So much fun to make and eat and so pretty! This spring I'm going to try making my own yellow pickled radish for it.
Cornbread
It's pretty simple to put together, baked-goods-wise. Only uses one bowl, isn't picky about how aggressively (or gently) you stir, and doesn't freak out if I don't measure the dry ingredients quite precisely. It's one of the few things I haul out my cast iron for these days because the crust just isn't the same with a baking pan. And the bread itself is so versatile. I can crumble it in soup or chili, top it with a fried egg, or beans, or if I want something sweet, some butter and maple syrup. It also freezes well which is always a selling point in a single-person household.
If you'd like to ask me for five somethings (I'm terrible at favorites, but I'll give you five and you can pick your favorite 😂), please leave a comment on this post!
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I have not made the gimbap, but for slicing, could you try wiping the knife with a damp cloth before each cut?
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And if your vegan velveeta would work with a white sweet potato, I'm interested in that, too! Haven't found a really satisfying cheese substitute yet.
I used to love cornbread made in cast iron. I found it made chili so much more satisfying and filling.
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Dry Mix:
Equal parts toasted granulated onion, roasted garlic powder, MSG, dried chives, and nutritional yeast. The toasted versions make a difference IMO (better depth of flavor) but you can probably use the normal type. I make a big jar of this so it's easy enough to scoop out when I want to use it. Use about one scant tablespoon of the dry mix per two cups of water/one serving of noodles.
If I have actual broth, I'll make the soup with half broth half water. If no broth, I use water and about a teaspoon of Better Than Bouillon. Chicken or beef flavor, whichever I'm in the mood for. If you're vegetarian the vegetable one probably works fine. Add a splash of soy sauce (more if using broth, less if bouillon) and a half teaspoon of Gochujang (I like Haechandle brand). Add the dry mix and bring to boil. If I'm using white cabbage, I add it to the soup while it's coming to a boil.
Cook noodles* in the boiling broth (heresy to noodle purists, I know). Add protein (leftover chicken, meatballs, etc.) in the last two minutes of cooking. If I'm using bok choy, napa cabbage, mushrooms, or wakame, I add them after removing the pot from the heat so they don't overcook.
Add green onions (and cilantro if you're a fan) along with a tiny splash of sesame oil.
Ta-da! You've made Shitty Noodlesâ„¢!
* I like this brand of vermicelli.
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I wouldn't say this is a cheese substitute so much as a Velveeta substitute and I think it's safe to say Velveeta isn't really cheese.
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lol yes, but it's almost been 2 decades since I've had real cheese so I am pretty desperate and not picky. The smooth, thick creaminess I imagine it having sounds amazing. The last substitute I tried had a base of butternut squash and was... adequate.
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eta: also, it might be because I haven't had actual Velveeta in years and years but I kinda prefer the fake version? It doesn't leave that slick feeling in my mouth.
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...I lack a noodles icon. Huh.
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Vegan Velveeta
2 c peeled and cubed potato (I like Yukon Gold)
1 c peeled and diced carrot
1/2 c water (I use some of the boiling water)
1/3 c oil (I like olive or avocado)
1 T lemon juice
1/2 c nutritional yeast
1/4 t each onion and garlic powder
pinch cayenne
Boil potato and carrot until soft, drain. Throw everything in a blender and puree. Add Ro-Tel, cooked ground beef, dollop of chili garlic paste, whatever. Enjoy!
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My fave basic lately is roasted pork belly or ground beef and a jar of white sauce (so low carb it's incredible) with whatever spice combo sounds good.
Ooh, pork belly, I need to make a Costco run after next Wed.