Hola! It's been a while since I've been on the blog, I know! My fault. Tired, sleepy, physically exhausted. I gave 2 tours this week, and went socializing with the lab several times because Post-Docs were leaving and with no real weekends the past couple of weeks, I just needed some time to crash. After sleeping all day yesterday, I finally was awake enough not to burn myself while cooking so here is dinner!
Recipes:
Zucchini:
1 medium sized onion
3 small to medium zucchinis
Salt/Soy Sauce to taste
Onions go in first, saute for a couple minutes, add zucchini, add seasonings.
Review: This was yummy. :)
Potatoes:
3 medium potatoes
Soy sauce
Sugar
Water
Cube potatoes and saute in some oil for a little while. Add plenty o' soy sauce and about 2 tablespoon sugar. Add water and cover. Steam until potatoes soft and water all gone
Review: Needed to cook a little while longer. Perhaps need a little more water.
Eggplant:
1 humongor eggplant
1/4 cup Worcestershire sauce
2 tbsp honey
2 tsp tomato paste
2 tbsp ketchup
2 tbsp oil
Salt
Pepper
Basil
Oregano
Cheese of your choice
Salt the eggplant to draw out the water. Make sure to rub salt off afterwards, otherwise it becomes super salty. Combine rest of ingredients minus cheese into bowl and whisk together well. Lightly coat both sides of eggplant with sauce and pan sear until soft. Add cheese on top until melted and serve
Review: Came out a bit salty. The Jack Cheese I used was super salty and the residual salt on the eggplant didn't help. May use for sandwiches.
Toodles!
Angela
Recipes:
Zucchini:
1 medium sized onion
3 small to medium zucchinis
Salt/Soy Sauce to taste
Onions go in first, saute for a couple minutes, add zucchini, add seasonings.
Review: This was yummy. :)
Potatoes:
3 medium potatoes
Soy sauce
Sugar
Water
Cube potatoes and saute in some oil for a little while. Add plenty o' soy sauce and about 2 tablespoon sugar. Add water and cover. Steam until potatoes soft and water all gone
Review: Needed to cook a little while longer. Perhaps need a little more water.
Eggplant:
1 humongor eggplant
1/4 cup Worcestershire sauce
2 tbsp honey
2 tsp tomato paste
2 tbsp ketchup
2 tbsp oil
Salt
Pepper
Basil
Oregano
Cheese of your choice
Salt the eggplant to draw out the water. Make sure to rub salt off afterwards, otherwise it becomes super salty. Combine rest of ingredients minus cheese into bowl and whisk together well. Lightly coat both sides of eggplant with sauce and pan sear until soft. Add cheese on top until melted and serve
Review: Came out a bit salty. The Jack Cheese I used was super salty and the residual salt on the eggplant didn't help. May use for sandwiches.
Toodles!
Angela
The cheese eggplant looked really yummy!
ReplyDeleteSugar on potatoes - really?
Sugar and soy sauce is a classic combination, especially for cooking meats (to take it one step further into a marinade makes teriyaki), and on potatoes it's quite delightful. Wish I had chives. Should have chives in that dish.
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