Tag Archives: cooking

Pizza angst

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I have to poke fun at iDJ tonight. He makes low-carb pizza once a week, and every time he does, I hear him chastising himself for being OCD about the placement of toppings. I’d like to be able to say it is all in fun, but he really does make a quick meal take ages because he has to have a bit of every topping in every bite. Poor dear. I tried to tell him that you don’t necessarily want every bite to be identical, and I got bitten myself for my ignorance!

So now I get to poke gentle fun at him. No crushed red pepper pain allowed! Here’s his finished product.

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Beautiful, isn’t it? Especially aesthetically pleasing is how every black olive seems to be equidistant from the next. And the pepperoni. And under the cheese, the mushrooms will be as evenly spaced…

Wish he was as attentive to other things! But I guess I should stuff my mouth with this lovely food he worked so hard on, and not bitch about the rest!

(Best pizza in months, by the way! Nom nom nom…)

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Chicken with shrooms n beans n bacon

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I thought I’d share a recipe that I made up all by myself. I’m sure it is quite similar to loads of other ones; but this one is mine. It doesn’t have a name. When iDJ requested it for dinner tonight, I think he just called it ‘the chicken mushroom thing.’ No apologies for it being very salty, tasty, and rich…and rather American, probably…

Firstly: we like to take our time when cooking. We nearly always cook from scratch and we are never in a hurry. We never want to eat within twenty minutes of starting to cook. The main reason for this is that we both like to sit on our respective arses and have a drink and relax while the food is busy making itself edible. Cooking is fun and relaxing and never, ever, a pressured event.

Secondly: we are on a low carb diet, to recover from the Christmas fat we both piled on. We eat low-carb year round, excepting the holidays. This is a meal we’d have any time, more in colder months perhaps. But it is not high fat – low carb doesn’t mean high-fat to us.

Thirdly: it involves meat. Sorry, I know some of my readers don’t partake. Perhaps you’ll come along for the laugh, anyway.

Okay! Take some chicken, and cut it up into bite sized chunks. Stir fry it in oil with garlic, coarse ground black pepper, and parsley. I do grow both garlic and parsley, but it’s winter and I’m not going outside in the dark right now to get some. I don’t feel like cleaning and chopping, either, it’s Friday. So, straight out of the jars tonight. How much? Hell if I know. I just dump it on until it looks good. I usually add more garlic if it doesn’t smell garlicky enough while the chicken is browning. I love me some garlic.

While that’s going on, clean and cut up a punnet of fresh mushrooms. Hmm, my iPad doesn’t know the word punnet. It’s what I call the little plastic box they come in from the shop. A couple of handfuls, then. I like to cut them in big chunks, not thin sliced. Pretty much just cut em in half, unless they are huge. What kind? I don’t know. Have fun with it. Probably not portobellos, though.

When the chicken is sort of/mostly browned or cooked, reduce the heat down to low, and dump in a can of condensed cream of mushroom soup. I prefer Campbell’s brand. Add some water, or milk, or cream, whatever you want. Not a whole can of water, etc, though. You want it kind of thick and goopy. Add the mushrooms and stir it all together, making sure the shrooms are coated. They will add more water to the soup-sauce while they cook, too. Cover the pan.

Go sit on your arse for a bit, and have a drink. This part can take as long as you like. Have two!

Stir the goop whenever you think about it, or when getting yourself a fresh drink. You wouldn’t want it to stick. But if it does, no big deal. It will still taste good. Just add some more liquid, it’ll be grand. If it is too wet, take the lid off and the liquid will steam away.

If you’re industrious, you can open a can of cannelini beans and let them drain in a sieve. You can also start microwaving some bacon. Use ‘streaky’ bacon, the American kind: not Canadian or Irish or English bacon. That stuff is too thick. You want it thin and crispy, but not burnt. The microwave is best for this, if you can keep it from sticking to the paper towels and annoying the hell out of you. The reason for the bacon is two-fold: mushrooms and bacon are made for each other, and the dish needs some crunchy texture.

Eventually, when you feel like it, add the drained – but not rinsed – cannelini beans. Dont rinse them, because bean-juice is a natural sauce thickener. You don’t want to add the beans too soon, because stirring the goop with the beans in is bad for the beans. They break and lose their skins; it just isn’t pretty. Be gentle when stirring the food after the beans are in. This is harder the more drinks you’ve had. Or easier, if you are getting sleepy.

Let it sit and simmer a while longer. Unless you’re hungry. In that case, you only have to wait until the beans are hot. It’s up to you. Me, I’m having another drink or two. I’ve made half the bacon, the other half is cooling in the nuker. I should probably peel it free of the paper and turn the microwave back on for another couple of minutes. But, I’m writing this. It’ll keep.

Let’s see… now I have to think of the next step instead of writing down what I’ve already done… good thing we’re almost done.

Scoop into bowls, and crumble the bacon on top at the very last minute. It really does need the crunch. Everything else has almost the exact same texture by now. Oh, I might add some more parsley before I serve it. I forgot parsley entirely once and the meal wasn’t the same.

I’d post a picture, but it isn’t nearly ready because I lied a little. I haven’t even put the beans in yet. And my glass is empty…

Cucurbita maximas in flight!

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My hands are all smelly and prune-y from cooking two massive pumpkins this afternoon. I have a lot of pumpkin now. I also have very little freezer space. Dammit. Because they weren’t pie pumpkins, they are really watery. I’m letting the massive clump of mush drain, but I have no idea where to put it all. If I have time tomorrow, I’ll blitz it in the food processor in the hopes of reducing the sheer volume of gourd guts.

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I might not have time because, drum roll please, I have a job interview tomorrow! Woot! It sounds like a good one, too – in other words, not retail. Although I’m not turning down retail at this point, uh-uh. However, I’ll take the higher pay that (hopefully) comes with an office job.

I used to have a doctor appointment tomorrow, finally, for my back. When the potential employer rang I said ‘yes I am free’ without even thinking about the damn orthopaedist. So I had to ring the hospital today and reschedule (they were closed yesterday for the holiday). I’ve been waiting for this appointment since June 2010, yes. But I’ve been unemployed since February 2010, so the bad back has to wait until the 16th now. They were very nice on the phone at least – I was totally honest and maybe that’s why it is only another 2 weeks instead of months. I know damn well not to call up and reschedule a job interview because I made a stupid mistake.

Oh dear. iDJ strikes again. He made a fire for me, and it isn’t staying lit.
Me: “Your fire went out again. The damn thing is useless.”
iDJ: “It loves you!”
Me: “Go away. Go away now.”

Earlier, I had to point out to him that he was talking to the fancy cheese he was nibbling on. I wonder about that man.

I bet I did something today that none of the rest of you did! I am totally willing to put money on it. Because I have none. I’d bet something really valuable, but on the tiny chance I lost, I doubt my cats would like you as much as they like me. I can stake a husband that talks to cheese? No takers? Okay then, you’d lose anyhow.

I watched someone try to start a helicopter while I was stark-ass naked.

Told you I’d win that one! I will, however, offer a consolation prize to the best guess of how I managed to view a failed aviation attempt whilst in the buff.

Dinner will be late tonight

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It’s 9:45pm. I’ve been reading, checking the classifieds in the local papers, and smoking too much in front of the fireplace. I needed another drink (cheap non-brand rum n Pepsi Max, since you ask) and went to pour myself one in the kitchen, as you do.

The oven is on. iDJ is making Cajun spiced roast chicken breast for dinner. I had helped put the spices on the meat at 8:30, so he didn’t have to wash his hands a bazillion times. Poor didums got cajun spice and chicken ook in the numerous cuts that he managed to give himself today. There was much whining and ouching and a FB post. Anyhow, he wanted to let it sit ten minutes to let the rub ‘marinate’ or whatever a rub does to soak into the meat. If that is even possible.

At 9:45… the roasting pan full of meat is still on the counter.

All we could do was laugh. And FB post. And now, oh joy! blog…

The reason for the name iDJ is: he’s a complete Apple Nerd and he’s an Internet and pub/club DJ. Apple had some launchy-thingie tonight, and he was watching that while listening to new music and prepping for his next Internet show… he can multitask! but apparently not so much as to include shoving a pan in an oven.

Love you anyway!

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