I am in no way implying that the Swedish Chef ever prepared turkey burgers. Do Swedes even eat turkey?
Tonight was Fast Food 2.0. I made turkey burgers on wheat buns with avocado and portobellos, sweet potato fries (not homemade, frozen, by Alexia, the best brand ever), and steamed white asparagus and broccoli. White asparagus makes me miss Germany. Sad face.That blob of joy on my plate is chipotle dip... sauce... spread... I don't know. I made it.
It's a little olive oil based mayo, nonfat sour cream, chipotle chili powder, fresh dill, and chopped fresh jalapeno. I don't know why I concocted this, but I'm glad I did.
You know those videos of people doing voodoo and crap like that? Or crazy religious fools who speak in tongues and go into a trance and don't remember what they do?
Yeah, that's kind of what it's like when I cook. Somehow this food got made, and it certainly wasn't the pets. Or Ricky.
=)
It looks fabulous! I'm sorry to hear about your car, that's really too bad! I hope your week gets better :-)
ReplyDeleteNissa -
ReplyDeleteDo you have a recipe on your blog for homemade sweet potato french fries? Also, when you steam your veggies, how long to you steam them for and what seasonings, if any, do you use on them?
Sorry for all the questions, but because of your blog I want to cook more!
Thanks,
Trina
Sweet potato fries:
ReplyDeletePeel and julienne your sweet potatoes. You'll have to do this by hand as sweet potatoes are way too hard for a mandolin. Toss the sticks with olive oil, sea salt, black pepper, and (I use it anyway) dry thyme leaves. Bake at 450º for 25-35 minutes. If you prefer to fry, I'd recommend double frying, once in 325º oil, then again in 375º oil, and I'd use peanut oil to fry.
I use a bamboo (I couldn't live without it) steamer over a water filled saucepan to steam my vegetables. Cooking time really depends on the veggie, with things like broccoli taking 8-10 minutes, and asparagus (which I HATE soggy) being done in 5-7. But keep in mind that I like my veggies on the crispy side, too. You don't want to start losing color, as that's a sign that you've gone too far. Think of it as blanching, with steam. You want them to be warm, slightly softer, but not soggy and discolored. I've oversteamed my fair share of broccoli, and it was an ugly, yellowish green mess. Yuck.
I'm so glad that my blog makes you want to cook more! I'm surprised it makes anyone want to do anything! I'm flattered, thank you Trina!
Oh, I don't use seasonings while steaming. Once they're done, I might add fine sea salt, some pepper, or fresh lemon juice. That's really all a good vegetable needs, ya dig?
ReplyDeleteNissa! Thank you for the cooking tips. I never would have thought to use fresh lemon juice. That's how clueless I am. I'm looking forward to trying even more of your recipes. Creating meals out of a box has run its course...I'm so ready to eat real food! And I'm ready to begin eating healthier! When I think of all the junk I put in my body...YUCK! I'm just glad that you are willing to share your knowledge.
ReplyDelete