In this new feature, I’ll share the recipes I’ve tried from around the Interwebs. I’ll give a brief description of the dish, my rating (or grade), the changes I made as I was cooking, and what I’d change (if anything) were I to make the recipe again in the future. Bon appetit!
Easy Pineapple Fried Rice from A Beautiful Mess
Image c/o A Beautiful Mess
Description: Basic pineapple fried rice like you’d get at a Thai restaurant.
Changes: Instead of tofu, I used a half pound of medium-sized, cooked shrimp that I cut into small pieces. You could use any kind of meat or protein you happen to have on hand. I also used two eggs instead of one (one just didn’t seem like enough).
Notes for the future: The dish was good, but it didn’t have enough flavor. I’d multiply the amount of sauce by 1.5, and maybe throw in an extra tablespoon of rice vinegar, because vinegar (like salt) tends to bring out the natural flavors of a dish. But, big kudos for being an easy, pretty healthy dish that cooks up quickly. You could increase the nutrient quotient, too, by adding more veggies to the mix. I’ll definitely be making this again.
Eggnog Overnight Oats from Peanut Butter Fingers
Description: A cold version of oatmeal, where the oats are soaked in liquid overnight so that they absorb the liquid.
Changes: The original recipe calls for 6 ounces of Greek yogurt. That sounded like a lot of yogurt, especially compared to the amount of eggnog, so I used 4 ounces of regular plain yogurt instead. I also omitted the chia seeds.
Notes for the future: This was really horrible. It had the consistency of glue and I couldn’t taste the eggnog at all. In fact, all I tasted was the yogurt, which was now thickened with clots of oatmeal. Even adding almond milk on top, as the blogger suggested, didn’t make a difference. It was a major bummer, especially because the pictures looked so good, and the blogger described the taste as “like the holidays in a bowl.”
Salted Caramel Pie from Babycenter Blog
Image c/o Babycenter Blog
Description: A pie with dulce de leche filling, whipped cream topping, and graham cracker crust.
Changes: None, I made this exactly as specified.
Notes for the future: This pie was tasty, especially the next day, but it didn’t have enough of a salty flavor to contrast with the intense sweetness of the condensed milk. I’d double the amount of salt in the filling, from 1/2 teaspoon to a full teaspoon. I’d also double the amount of crust. The crust was to die for, but it was so thin and fell apart when I tried to remove slices. A thicker crust would help the pie keeps its shape. I’ll probably make this again.
What have you been cooking recently?