A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: salad

The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books

Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food.   My brother, […]

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

There are some days that just don’t happen to go right. Maybe one day you break something. Maybe one day you lose something. Maybe one day you burn something.

 

Or a lot of things.

 

That was my day today.

 

I believe I went into today’s dinner a bit overconfident after my amazing Chicken Kebabs and Corn Salad that I made a few nights prior. Making Mina Stone’s Tah-Dig with Potato Crust and Red Cabbage, Pistachio, and Mint salad were tasks that I took for granted. In the process of making these dishes I not only failed with the tah-dig “flip” (I shall explain, I promise) but also failed at monitoring some simple ingredients.

 

Let us begin with the Tah-Dig. What is that exactly? Sometimes called “Persian Stuck Pot Rice”, this dish involves frying parboiled basmati rice to the bottom of a pan while continuing to took the rest of the rice all the way through. In the end, you flip the dish over on a plate which makes the fried side face up. In Mina Stone’s recipe, there is a potato crust on top of the rice. Sounds delicious, right?

Well, it was. Besides the fact that I forgot that I was cooking it and burnt most of the potato to a crisp. I believe I forgot about it while shelling pistachios for the Red Cabbage salad. I failed with this dish a second time when it came to flipping it over. I wasn’t too upset with this one, though, because Mina warned that it does not always work out. I was just bummed that I burnt it more than anything.

Oh, while I was focussed so much on trying to figure out some way to fix this unfixable problem… I was burning the pistachios that I had been toasting for the salad.

 

So then I had to retoast those as well.

Flavorwise, the Tah-Dig was still very yummy. It was a little extra toasty in some places, but I was able to pick around any super toasty areas. My dad actually loved the burnt stuff, so we saved that all for him.

 

The salad was nice as well. It was a little plain for my liking and I felt it could have used a little more pistachios (because who doesn’t think that about pistachios?) but all in all it was satisfying. I ended up finishing it the next day.

 

It was a stressful dinner to make. The end result ended up alright, though I know I could have done better. Next time I cook I will definitely have to focus more!

 

Sometimes My Meals Truly Come Out Perfect | Smokey Spiced Chicken Kebabs | Raw Corn Salad with Toasted Almonds and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Monday, August 31st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   It is rare that I can […]

I Used to be Afraid of Parsley | Herb Salad with Feta and Toasted Almonds | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   As with many of the lovely […]

Dinner Party Round Two | One Cook, Two Books

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.

 

Seriously.

 

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.

Easiness: 5/5

 

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.

Cauliflower Salad and a Failed Main Course | One Cook, Two Books

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, […]