I think that my favourite time to cook food is when I’m cooking for a crowd. Yes, cooking for myself is nice. I can take my time and I don’t have to worry about what other people think. But… there’s something about making food […]
Of all the recipes in this book, this is the one that I have been waiting the most anxiously to do. The first time I ever had Kotosoupa, was just within the past year. I was visiting my dad’s family in long island. There, […]
After yesterday’s meal prep, I was quite terrified to dive into tonight’s cooking. Though the family explained it was okay for us to eat out, I was determined to cook them yet another delicious dinner. I knew that nothing would match up to how laborious the meal prep was yesterday, so I was quite confident in my skills that I would be able to make them two simple dishes: Makaronia Me Kima, and Early Spring Salad with a Tangy Sour Cream Dressing.
I actually planned out the production of this meal in an incredibly _____ way. It was so well planned, in fact, that I was essentially done by the time my family came back from being out!
Let us begin, shall we?
Part 1 – The Meat Sauce
Makaronia Me Kima is also known as Cinnamon and Clove Meat Ragu. The recipe was incredibly self explanatory. I also had a little helper read it to me (thank you, little brother Jake) while I stayed by the stove to ensure that everything went as fast as possible.
Easiness: 4/5. The onions literally killed my eyes as I sliced them, and it took quite a while for me to slice the onions. Those are my only complaints though!
Taste: Absolutely phenomenal. I ended up reading the intro of the book again before cooking. Mina Stone is described at one point as eating very slowly, almost in a trance as she ate her food. I decided to try out this “slow eating” taste test and it actually worked very well! I was able to catch the subtle flavours of the meat that I don’t taste when devouring it super fast. Pretty. Dang. Delicious.
Part 2 – The Salad Dressing
So as the meat cooked, I decided to work on the salad next since I knew how fast the pasta would cook. I was too nervous to set up the entire salad all at once, so I thought that I would start out by just making the dressing and letting it sit there. I originally intended on making a Green Goddess Spinoff dressing, but instead stuck with the original Tangy Sour Cream Dressing recipe in the book because, well, Master Mina says that’s what is best! It was super easy to make. I did not have sour cream, so I used the remnants of my buttermilk and some plain yogurt instead.
Easiness: 5/5. Mix three ingredients together then add salt and pepper? The only way this could have been difficult is if… wait… oh yeah. There is no way.
Taste: Really good! It was a very simple lemon yogurt dressing. I almost convinced myself to add poppyseeds and make it a lemon poppyseed dressing but didn’t want to alter the recipe too much. Maybe I’ll make another salad tomorrow and just add some poppy seeds to that dressing…
Part 3 – The Salad
Meat still cooking, dressing done. All that was left was to prep the salad and cook the pasta. Still knowing how fast the pasta was going to be, I decided I would set up the salad. I decided on the Early Spring Salad because, well frankly, the picture looked absolutely beautiful. It was rather easy to make, and took up the perfect amount of time to prep all of the vegetables. It was all very simple and very therapeutic. Plus, this recipe gave me a chance (like with the olives) to try something new! I got to try all different sorts of delicious vegetables in a salad, something I don’t normally do since I do not normally eat salads.
Easiness: 4/5. It was a little time consuming to cut all of the vegetables, but even so it all worked out since I spent just the right amount of time with this dish.
Taste: This was an absolutely delicious salad. Especially with the dressing. After a while of eating it I even threw some blueberries in because I thought it needed something a little sweet to offset the tang from the dressing. Best. Decision. Ever.
Part 4 – The Pasta. Easy Peasy. No Description Needed.
But I’ll give a description anyway. Boiled some water. Cooked some pasta. Put it in some pretty bowls. Bam.
Oh! Speaking of which, I did another really fun layout for the dinner. Besides dividing the pasta into two beautiful bowls, I also laid out a whole bunch of sides: pesto, snap peas, radishes, blueberries, cauliflower salad, and my dad’s famous garlic bread. It was all absolutely delicious.
Mina, you did it again. Your recipes created one heck of a dinner party! I thank you.
I know I’ve had a good day when I can say I’ve learned something new. Today, I learned quite a lot. … I also failed quite a lot. Today consisted of five recipes from Mina Stone’s cookbook. That’s right. Five. Not too bad, […]
Have you ever made something that seemed life changing to you? Something that will forever change the way you eat? Well… this was it. This soup was the reason that soup is and forever will be my favourite course. African Peanut Soup. Sounds a little […]
Last month I was going on an eleven-and-a-half-hour-long car ride to Michigan with my family. Normally we stock up on usual snacks: Twizzlers, Chex Mix, Cheetos… all the sorts. This time around I opted for something a little different… I decided that I was going to be the one to cook all of the snacks! And the first on that list? These amazing babies:
What we have here is something called “Sriracha and Lime Roasted Chickpeas.” I’m not the biggest fan of chickpeas because of their texture, but these passed my test! They tasted phenomenal. The chickpeas still had heir soft texture inside like that as if they were not roasted, but the outside peeled and got an incredibly toasty flavor (along with the Sriracha-Lime flavor as well!)
How could one resist something that looks so incredibly delicious?! They were incredibly easy to make. I essentially threw all the ingredients in a bowl, mixed them with the chickpeas, and then threw them in the oven!
Well, it has been quite some time since I have made a home cooked meal. School is Monday Through Thursday and then I work 8 hour shifts Friday through Sunday. On top of that, my dad had knee surgery. It’s been quite a busy few […]