Cooking with Eowyn
May. 9th, 2010 07:50 pmWell, my dinner was 2/3 successful tonight... I can always snack on the virtual milk and cookies from
slaymesoftly. :) Thanks!
I tried a new recipe for Steak with Parsley Sauce from my Great Foods Fast cookbook, but I couldn't find quite the same one online. I wouldn't worry, though, because while the steak came out fine (I just browned it in a pan with olive oil), the parsley sauce was major fail. It was supposed to get pureed in a blender, but there weren't enough ingredients to cover the blades, so it never really blended. For a while, I tried scooping the mixture onto the blades and then blending, but eventually I gave up and just threw it away. It didn't taste that great anyway. Here's the recipe if you're curious:
Parsley Sauce
1 garlic clove, chopped
1 cup loosely packed fresh parsley leaves
1/4 cup olive oil
coarse salt and freshly ground pepper
In a blender, puree the garlic, parsley, olive oil, and 3 tablespoons water until smooth. Season with salt and pepper. Makes 1/2 cup.
I also made Roasted Asparagus with Parmesan as a side, and that came out really well. The recipe in my book didn't include the breadcrumbs, but that does sound tasty. I am kind of hit-or-miss with asparagus, but this was very good, tender and not stringy at all.
I went a little produce-crazy at the grocery store yesterday, lol. I've got spinach and apples to go with a pork chop recipe I'll try later this week, and I also bought strawberries, just because they were on sale and looked good. (I got cool whip and pound cake to make shortcut strawberry shortcake.)
I tried a new recipe for Steak with Parsley Sauce from my Great Foods Fast cookbook, but I couldn't find quite the same one online. I wouldn't worry, though, because while the steak came out fine (I just browned it in a pan with olive oil), the parsley sauce was major fail. It was supposed to get pureed in a blender, but there weren't enough ingredients to cover the blades, so it never really blended. For a while, I tried scooping the mixture onto the blades and then blending, but eventually I gave up and just threw it away. It didn't taste that great anyway. Here's the recipe if you're curious:
Parsley Sauce
1 garlic clove, chopped
1 cup loosely packed fresh parsley leaves
1/4 cup olive oil
coarse salt and freshly ground pepper
In a blender, puree the garlic, parsley, olive oil, and 3 tablespoons water until smooth. Season with salt and pepper. Makes 1/2 cup.
I also made Roasted Asparagus with Parmesan as a side, and that came out really well. The recipe in my book didn't include the breadcrumbs, but that does sound tasty. I am kind of hit-or-miss with asparagus, but this was very good, tender and not stringy at all.
I went a little produce-crazy at the grocery store yesterday, lol. I've got spinach and apples to go with a pork chop recipe I'll try later this week, and I also bought strawberries, just because they were on sale and looked good. (I got cool whip and pound cake to make shortcut strawberry shortcake.)
no subject
Date: May. 10th, 2010 12:04 am (UTC)I need to go buy food but there is no time, it's lunchtime already!
That parsley sauce sounds dodgy...
I love asparagus!! And both my kids do too, even from when they were really little (ie Aidan when he was one).
&hearts
no subject
Date: May. 10th, 2010 04:36 pm (UTC)no subject
Date: May. 10th, 2010 07:18 pm (UTC)no subject
Date: May. 10th, 2010 07:59 am (UTC)no subject
Date: May. 10th, 2010 04:37 pm (UTC)