A run of quick-dinner formulas locked in: breakfast wraps on the plancha, fast sauced noodle bowls, and rice bowls v3 with three tested proteins (teriyaki, bulgogi, oyster-soy-sake); a fruit crisp tested with strawberry and rhubarb; and a complicated teriyaki sauce recipe rejected in favour of the simpler 1:1:1 ratio already in the book.
Monday, April 27th
Various tests
- Breakfast wraps (to use wraps up) → plancha was great
- Noodle dishes (sauced noodle + toppings) ← this works well + is fast
- Rice bowls, v3 → Simple rice bowls
- quick pickled carrots + cukes
- cabbage slaw (kewpie, ponzu)
- stir fry protein + larger veg
- tested: teriyaki, bulgogi, and oyster/soy/sake
- rice or quinoa base
Friday, April 17th
Food thinking for the rest of spring
-
better scrambles -
cabbage uses ← watch/read/learn -
desserts ← practice
Crisp, simpler crust
Combine 1 cup old-fashioned oats, ⅔ cup flour, 1 cup brown sugar, 1 tsp salt, and 12 tbsp (¾ cup) cold butter to create the base.
Some notes in Obsidian.
Quick crisp
Filling
- 2 cups fresh or frozen berries/fruit
- ¼ cup granulated sugar
- 2 tsp cornstarch (use 1½ tbsp for a thicker filling)
- 2 tsp lemon juice
- pinch of salt
- vanilla (for some fruits, at least)
Can be added without cooking, or can quickly cook down (to thicken to taste).
- tested with strawberries + rhubarb (and vanilla)
Oat topping
- ½ cup old-fashioned oats
- ¼ cup salted butter, melted (or softened for chunkier crumble)
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract (optional)
- ½ tsp cinnamon (optional)
Instructions
- Mix filling ingredients in a bowl until evenly coated.
- Mix topping ingredients in a separate bowl until batter-like.
- Preheat the oven to 176°C (350°F). Grease 4 ramekins (7 oz) or one cake pan.
- Divide filling into dishes, then spoon topping evenly over each.
- Bake at 176°C (350°F) for 10-15 minutes until topping is golden and filling is bubbling.
- Serve warm, optionally with ice cream or whipped cream.
Thursday, April 16th
Bowls, v284
For the teriyaki sauce: ← okay, but weird process + too many ingredients
- 3 tbsp teriyaki sauce ← this isn’t really needed (rando internet recipe)
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sesame oil
- ⅓ cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 tsp freshly grated ginger, or ½ tsp ground ginger
I occasionally test other recipes for teriyaki. This was fine, but the 1-1-1 ratio version is simpler and better, so we’ll just ignore this weird one. → Teriyaki sauce