Spring cooking: a quick avocado dressing dialed in (a bit too much citrus at 75g, aim for 50g), a marinated pressed-tofu method worked out for freezer-to-stir-fry, and a wide scatter of recipe research — dal, kale salad, pho meatballs — mostly still just links.
Thursday, March 26th
Explorations
- chia pudding looks neat
- beef / pork mix (variation of recipe)
Tuesday, March 24th
Spring is here
- quick avocado salad dressing ← needs a recipe → Avocado salad dressing
- 50 g avocado / half an avocado
- 50 g lemon/lime juice (used 75 g, was just a bit too much)
- 25 g olive oil
- 10 g ginger (grated/jarred)
- salt, pepper
- thyme (big pinch)
- garlic powder (½ teaspoon)
- 1 g MSG
- 1 tbsp chicken stock or drippings (or water)
- Dal/mixed beans [1]
- marinated pre-frozen + pressed tofu → Marinated pressed tofu
- firm
- freeze in container for 48-72 hours minimum
- thaw in fridge, slice into slabs
- marinate with
- soy
- rice wine (or rice wine vinegar)
- sesame oil
- ginger
- bake 205°C until browned
- freeze/fridge
- slice for stir fry, or cube
Thursday, March 5th
Random recipes
- pho meatballs
- chana palak masala
- dal palak
- puppy chow snack ← midwestern quick snack
- quinoa salmon - two pans instead
- kale salad (from this vid)
- simple dressing (lemon, garlic, parm, pepper, salt, olive oil, anchovies)
- kale
- breadcrumbs