Day 60

Tonight I made dinner for our friend Kaitlin. It was a bit of an experimental dish but it turned out quite well. I made sauteed chicken over rice with mixed vegetables and drizzled a balsamic reduction over the whole thing. The only problem was I forgot to take a picture of it before it was consumed… However, Kaitlin graciously agreed to endorse my cooking. Recipe included after the picture.

Balsamic Reduction:

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 1 smashed (not chopped) garlic clove

Mix ingredients in a small (very small) sauce pot. Bring to a boil, gently stirring. Reduce heat and simmer for approximately 20 minutes. Remove from heat and cool. Sauce will thicken as it sits. Without refrigeration it never becomes syrup-like but definitely does get thicker.

Rice and Vegetables:

Cook 2 portions of rice according to package directions. After rice is done cooking, pour in approximately 1 cup of frozen vegetables (corn, peas, carrots) and allow to steam for about five minutes. Do not remove from heat until vegetables are hot.

Sauteed Chicken:

  • 2 chicken breasts, cut into strips (1in x 1in x 2in)
  • 1 tablespoon of olive oil
  • salt
  • pepper
  • Italian seasoning (read any green herbs you like)

Pour olive oil into pan and heat. Add some salt, pepper, and herbs to the oil. Add the chicken. Add more salt, pepper, and herbs to the top of the chicken. Cook approximately 6 minutes on a side or until done.

Suggested Serving:

Serve chicken over rice/veggies and ladle balsamic glaze over the top.

Day 59

There is a gag going around right now about Northwestern students. It goes like this:

A northwestern student has one night stand… and too many books to put on it.

The following picture is proof of life imitating art, or art imitating life.

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Day 57

I am so proud of myself. I made fried rice from scratch tonight. I thought it was going to be really hard (from years of watching flashy Benihana chefs do it). It turns out it’s actually really easy and it tastes just like what you get at Chinese restaurants!

I cobbled together several recipes from online and came up with this:

Ingredients

  • 2 eggs, slightly beaten
  • 1 green onion chopped finely
  • 1 cup frozen vegetables (peas, carrots, and corn mixture) thawed
  • 1/2 cup brown rice
  • soy sauce (to taste, approx. 2 tbs)
  • pepper
  • butter
  • olive oil

Cook rice according to package directions (for me that was 1/2 cup rice, 1 cup water, bring to a boil, reduce heat and simmer for 25-30 minutes).

Next, take out large skillet (or wok). Add butter. Pour in the eggs and the green onion. Add a little pepper and scramble until eggs are cooked, but still moist.

Scrape eggs to the side of the skillet and add about a tablespoon of oil to the other half. Add fluffed rice and veggies. Stir egg in and mix thoroughly.

If veggies are still somewhat frozen cover with a large lid for about a minute. Uncover and stir rice. Cover again. After two or three minutes add soy sauce and continue cooking for another two minutes.

Makes two meal-sized portions.

And here’s the photo of the day to prove how well it turned out!

Fried Rice

The stats:

Day 56

I used my Nikon today! We had the best Saturday ever. For four years Rachel has been saying that we need to build a diorama for the Washington Post’s Peeps Diorama Contest. Today Tori came over and we realized Rachel’s dream. The afternoon was spent constructing a diorama of epic proportions. It involved both regular peeps and bunny peeps, cotton candy, Twizzlers, marshmallows, string, twine, cardboard, a paper towel tube, construction paper, tissue paper, party streamers, toothpicks, Elmer’s glue, tape, and a lot of hot glue.

Below is the official photo of the day:

Tori wielding the hot glue gun

But here are more of the experience.

Bunny ears... get it? Get it?

Tori using the hot glue gun

Rachel holding up Peep Leo and Peep Rose

Finished! (taken with a self-timer)

Finished Product

Afternoon well spent 🙂

Day 54

I swear I will return to using my nice shiny Nikon soon… I’ve just been so swamped for the last few weeks and the iPhone is so much faster. Tonight I bring you another iPhone masterpiece: miso soup.

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