Keeping track of what I've cooked.

Success story + Garlic green beans with sauteed onions + how much noodles for beef stroganoff

I prepared dinner tonight for 7 adults plus the boys (Lisa, Peter, Miriam, Penny, Mark, Mini and me).

Three dishes:
1. Beef stroganoff
2. Pork ribs
3. Green beans.

I intended to also make parslied carrots, but ran out of time.


  • It was the perfect amount of food, hardly any left overs.
  • The green beans came out really good.
  • The two aforementioned recipes (beef stroganoff and pork ribs) delivered on the goods.

The 350C/2h trick on the ribs worked *very* well. I’m glad I kept it simple on the marinade, just sticking with the Korean sauce – no additional anything. What worked well, as predicted, was leaving the ribs meat side down for the first 1h20mins, then flipping it and kicking it up to high broil for the last 20mins.

New recipe success: Garlic Green beans with Sauteed onions.

The green bean dish came out very good. The key to success was low heat on the onion. The onion was cut lengthwise (not diced). Another thing that worked well was NOT browning the garlic in the green beans. (I may never brown garlic again; at least for veggie dishes.  This definitely challenges my normal MO of browning garlic.)

Ingredients for Garlic Green beans + sauteed onion:

  • 1 white onion
  • 1 bag of Green beans (edges clipped)
  • 1 clove of garlic
  • season with chicken bullion.

Wish I would have done better:
* Broil the green beans first to break it down. The mix it in with the saute’d onion. That way, the dish should come out less oily.
IF this were to be done, the garlic should be added when the green beans are added to the onions.
* I let the green beans/onions sit for a little too long and it got ever so slightly burned; more so than I would have liked. I *very* interesting result was the caramelizaiton of the onion – giving off a very sweet taste. What I didn’t like about it,though was the every so slightly charred dozen or so green beans. Not a big deal, but definitely wished I would have looked out for this. This dish really should be cooked on *MEDIUM/HIGH* and watched, not *HIGH*.

Lastly, the ‘just right’ amount of egg noodles was a little less than half a bag for the 7 adults/2kids.  (Had a lot of left overs of the sauce, though) – One last room for improvement:

caramelize the mushrooms/onion before adding the beef broth.  I used soy sauce to salt the ground beef and that seemed to work fine and no one noticed.


Filed under: new recipes, , ,

Pork ribs (success)

Followed the min 2 h rule and the ribs came out awesome.

350 for 2hours.

Kicked it up to broil for the last 20 mins to brown the top.

The only fail was adding soysauce to the marinade when I tried to thicken it in a pan. Came out too salty.

Come to think of it, what I should have done is *maybe* add less vinegar ( if at all) and thicken with cornstarch. The starting base was a Korean pork rib marinade.

Filed under: results,

Pork ribs (fail)

Was lazy today so I mixed up the following marinade:

1/4 cup white vinegar

6 garlic cloves, minced

1/2 cup soy sauce.

The marinade was okay, but I only cooked the ribs for 1.5h or so at 350.

Should have waited 2h at least.

The ribs were a little rubbery and it just shouldn’t be that way.  😦

Filed under: results

Beef stroganoff

1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste

Filed under: new recipes,

Asian Buffalo Chicken

Pretty lazy yesterday so I whipped this up:

A couple pounds of chicken legs.
5 tablespoons soy sauce
3 table spoons white vinegar
A bulb of garlic

Baked for a couple hours @ 350F in a casserole covered in foil.

Sauce: mashed up the garlic into a paste and combined with the casserole sauce. Plus 1 tablespoon of cornstarch. Simmered till thick.

Filed under: new recipes,

Clam and Scallop Linguine

What makes this dish so awesome is that you can throw the frozen clam and scallops directly into a hot pan.

Was truly a no brainer dish.

I threw in a bunch of mish mash stuff I happened to have:

  • garlic
  • Enoki mushrooms
  • butter
  • pepper
  • 3 egg yolks
  • Chicken broth
  • chopped parsley
  • 2 tomatoes (added toward the last 10 mins)

Added al-dente linguine noodles to the pan.


Filed under: results

Hearty Potato soup

Followed yet another recipe from Cooks mag.

The thing didn’t come out as creamy as I had hoped, but it wasn’t bad.

The thing that worked well was boiling the garlic, then using a fork to press and make a paste out of it.

Kinda hard to screw up milk, potatoes, an onion and garlic.

Filed under: new recipes, ,

Baked turkey legs

Salted some turkey legs overnight, peppered it.

Then I just baked it for 2h or so, foil wrapped, doused with olive oil at 350C.

Was a bit firm when underdone.

I left it in there for what I thought was too long and it actually came out perfect. Falling off the bone.

Filed under: techniques, ,

General Tso’s chicken

Followed a recipe from Cooks magazine.

Was surprised to see how easy it was to make this dish.

Crispy skin. Great sauce made basically with hoisin sauce, vinegar, ground garlic and ginger.

Easy to fry using a small pot.

If I did it again: I’d remember to add salt to the batter and also make sure to cut the pieces of chicken into smaller pieces next time

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