More cooking with appliances

I alluded to it last week but the time is here. Dishwasher lasagna is happening tonight! First I have to empty out the dishwasher. This is a semi-important step. Technically you can actually run a load through the dishwasher as you’re cooking thus making it a very “green” way to cook I suppose but these are already clean and I don’t have any more dirty ones so I’m not being very enrironmental about all this today.

Dusting off the crock pot

You know what, I don’t even know why I have a crock pot. I don’t remember ever using it but I do remember buying it. It’s big and taking up a lot of space if I’m not going to use it though so there’s only one solution: cook something in it and make it earn its keep. To that end we have (pictured here) chuck roast, garlic, spices and potatoes. It’s not a very complicated crock pot roast. I just want to start out simple and see what happens. I may end up with something resembling tinned beef by the time it’s done but we’ll see. I believe it takes like 8 hours though so it’s going to have to wait till tomorrow. I’ll probably still be up at 2AM but I’m not going to want to do something about this at that point.

Sliders at home

Time for a full cooking experience once again. I’ve wanted to do the Alton Brown Sliders for a while now but hadn’t gotten around to it. Well, today’s the day. I dusted off the griddle (literally). Purchased some ground chuck and tiny burger buns. I got some powdered wasabi because the roommate said something about wasabi mayo the other day so we’re going to try that out too. We’re getting all gourmet up in here. It’s too bad you can’t smell across the Internet because it smells -awesome- in here right now.

It really is 6:06, the oven clock’s a little off. That’s also why the pic is a little blurry. Like a rookie, I didn’t ‘mis en’ all my ‘plais’ and, while the burgers are cooking, I still have to make the mayo and cut the tomatoes and slice the buns open directly after taking this picture.

Cooking is easy

When I’m in the habit of cooking I love an easy chicken stir fry kind of thing. I’ve posted this recipe before but this is a more generic version.

1lb chicken breast
8oz of something veggie
1/3 cup of something sauce-like
Cook the chicken half way, throw in the veggies, cover, steam veggies till done, drain, toss with the sauce-like thing, plate it, eat it, nap.

Today was mushrooms and pesto (both slightly expired). Other favorites are spinach and alfredo or a bag of mixed stir fry veggies with spicy marinade or something soy sauce based.
Technically you could also throw this finished product on rice or pasta but that’s, like, work. I’ll only do that if I have to feed more people than myself and the roommate.

Now that’s a hearty pasta salad

I’m glad my subject meme is maintaining. Now it’s just a game to see how long I can keep it up without having to stretch it too far. I’m cooking up some pasta salad but this isn’t your grandma’s recipe. This is a man’s pasta salad. It’s not a side, it’s a meal. Pasta, olives, ham, salami, feta cheese, olive oil, vinegar, mustard and a mad scientist’s gleam in my eye. Now to wait and see what it’s like. I think we may be looking at breakfast.

You may recognize this kitchen

Ma and I have journeyed to Phoenix to get some furniture from Bubbe and Zade. They’re moving to a smaller place as soon as they sell this place and they need to get rid of some of their stuff if the’re going to fit it all in the new place. Anyone looking for a house in Phoenix? I love their house for a lot of reasons, not the least of which is this kitchen. Almost everyone’s kitchen sucks but sometimes you run across one like this that just makes you want one very badly. Some day…some day.

Prepared for the week

I have a hard time controlling myself during wine tastings. They’re just too tempting and tasty and easy to pick up. I mean, you’re already at the winery, it almost seems criminal not to get a bottle or two. Or seven. I’m back from the week in LA and looking forward to not doing a damn thing tonight except to open up the bottle of wine that’s chilling in the fridge and enjoy it thoroughly.