I missed adding two dinners I’ve had between then and now. One of them was a ginger sesame salmon. It worked well, though I still need to cook it longer to get it to the feel I enjoy for meat. I added more ginger this time, and it did help.
Some past dinners
February 23, 2008 Food No comments pineapple, salmon, steak
Hawaiian Steak
February 18, 2008 Food No comments pineapple, steak
I pointed out this recipe the other day and with a three day weekend I’ve decided to cook it. It is one that takes some time with the stove. The four hour marinade is not something that is easy to do on a work day. I could cook up the marinade in the morning (waking up two hours earlier) and then marinate all day – but that waking up thing is a problem.
Salmon and Peppers
February 17, 2008 Food No comments salmon, tin-foil
Salmon hidden under peppers, carrots and very visible celery.
I did another salmon with peppers – this time rather than red and yellow, I used red and green. A large slice of onions, quartered, some celery that I got and a carrot.
BBQ Sirloin and Potatoes
February 15, 2008 Food No comments bbq, steak, tin-foil
The final products – meat and potatoes.
I wanted to try something else with the sirloin besides peppered steak (which I quite like). This time I tried a BBQ sirloin and some potatoes with it. I knew I needed a little bit more food than just one packet, so I made two – one of meat stuff, one of potatoes.
It’s All Orange
February 13, 2008 Food No comments salmon, tin-foil
The salmon steak, basil and peppers before cooking.
Listed in the packet cooking recipe book as “Salmon with Rainbow Peppers” I added a few more items.
Pepper Steak Take 3
February 11, 2008 Food No comments steak, tin-foil
Steak and Peppers
So, I did the pepper steak again. This time, with the correct cut of steak (sirloin) and teriyaki sauce rather than some soy sauce. Finding I felt a lacking amount of biomass, I went with half a yellow pepper, half a red pepper, about half a dozen pearl onions and two slices of a red onion that I previously had for the salmon. It need not be said, I am a fan of onions.
Ginger Sesame Salmon
February 10, 2008 Food No comments salmon, tin-foil
The salmon, onion and carrots.
Again, working from the aluminum foil recipe book…
I’m starting to think its a good idea to go to the supermarket to get the meat every very few days. So, I went over to the supermarket and got some sirloin to try that peppered steak again – though better this time. I also decided to pick up a salmon fillet.
Peppered Steak Take 2
February 9, 2008 Food No comments steak, tin-foil
The steak, peppers, potatoes, and onions on the foil before cooking.
Trying the pepper steak again. In part because I had ideas fresh in my mind and I wanted to use up the chuck cut so that I could have a good excuse to get some good sirloin next time I get food.
I wanted a bit more biomass than I had previously, so I tossed two potatoes in with it. Ultimately, this was a mistake. While I like potatoes in many forms, the potatoes were not completely cooked. This will probably have to be done as a skillet or baking pan cooking instead. From one recipe I’m looking at, it has 50 minutes of baking. The skillet is a little bit faster with about 20 minutes spent over the stove.
The onions though, are superb and more bell peppers would be good.
Peppered Steak
February 7, 2008 Food No comments steak, tin-foil
Some time back I got a recipe book of things to make with aluminum foil. This book is particularly good for me because the recipes while for four people are for making four packets of food. This means it perfectly scales to one for cooking.
First Thoughts
February 6, 2008 Food No comments thoughts
There are a few things about cooking for a group that don’t work well for one. Portions, recipes, prep time, and cleanup…
The portions one finds at a supermarket tend to be much larger than a single person can eat in a reasonable time. A bag of tortillas is 30 pieces. There are no 5 or 10 bags – enough for a week or two. Salmon fillets are measured in pounds (from what I understand 4-6 oz is one serving). Just too much food at a time. On the flip side, smaller amounts means more packaging and less green.