I've been unwell having a hard time eating lately (and cooking, even if I could eat), and this cucumber salad though has been very anticipated. I forgot to put in the white vinegar but that wasn't a problem for me this time, and maybe it was better for my stomach.
I chopped a whole cucumber mostly lengthwise in quarters, with maybe about 1/4 of it cut in the half moons. This gave a little bit of variety in how salty each bite was.
Once again, I forgot the rice vinegar, but it's seasoned with Kikoman soy sauce, more generous than usual. Sesame oil, onion powder, and just a little bit of red pepper flakes.
This was the very quick version as I had something to get to, and I'm actually really happy with how even this abbreviated cucumber salad turned out.
Bread is garlic bread, one of those quick frozen ones. It was not good lol.
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Asparagus baked to perfection inspired by /using the basis of the recipe for the rainbow trout with lemon. I did exclude the red pepper.
It's baking the asparagus at 400° f until fully cooked. (Sorry, I don't know how long that was). It's seasoned with olive oil, lemon juice, black pepper, paprika, and garlic powder.
I overfilled the tray and stirred it a few times throughout baking. The slight overcook for the sake of making sure all of them were cooked and ended up being a happy accident. The tips were very flavorful and ever so slightly crested once they had dried out a bit after being taken out, and the asparagus was a really soft texture that was probably at least partly due to the quality of the vegetable.
In this photo, served with overeasy fried eggs.
My secret to perfect over easy fried eggs is by heating up the pan on medium to medium high with the butter or margarine, then turning it down to low (usually level 2-3) and cooking until it's almost ready. It's seasoned with black pepper, and optionally when I feel like being fancy paprika and garlic powder. Adding salt not only makes it more salty, but I feel like it makes the egg whites spread out more. I've heard it denatures proteins, or it could be my imagination.
Frying the egg on low heat ensures the whites whites get cooked all the way through without the middle being jelly.
When it's almost ready and just the top is not yet cooked, I flipped the egg, then turn it to high, and only cook for a few seconds simply to seal it shut.
This prevents the egg yolk from overcooking.
Then, voila :)
#topsecret
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Red kidney beans that started to go wrong so I improvised. This happened as soon as I accidentally added basil instead of oregano. I also didn't have cilantro.
I cooked some yellow onion in olive oil, then added sliced sweet bell peppers to cook. I seasoned them with bay leaves, paprika, black pepper, just a bit of cumin, oregano, salt, garlic powder, and onion powder for more onion powder with less chopping because once again I was sin a rush for another phone meeting, and this time accidentally, basil. (All dry)
Because of the oregano, I decided to add about 2/3 of a can of diced tomatoes and cooked it that way.
I added lime juice to taste. I'm a little unhappy with how much I put in, I wish it was a little less. Next time.
Going with the beans, it's being served with avocados, sour cream, and lettuce with tortilla and hot sauce. Choula hot sauce some sort of taco sauce tends to be my favorite combination for this.
(Will be having this with tortillas in wraps. I'm sorry, I know this is not authentically anything.)
And because I also got mushrooms this time, in a separate one I did a bonus side to add. I just cooked some portobello mushroom, white button mushroom, and the rest of the diced tomatoes together in a pan with a bit of olive oil and a little bit of dried onion and garlic and tad bit of oregano black pepper, and salt. I have mixed feelings on this one, but I needed to cook this before it goes bad and before I lose energy.
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Photo: very overfilled tortilla.
Do you think I was able to wrap it?
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.
.
If you said yes I appreciate y our confidence in me, but no I was not 😂
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