Picture above: I made taco spice seasoning with garlic powder, onion powder, oregano, chili powder, paprika, chili flakes, and ground cumin. How I feel like a chemist when mixing the spices together according to the recipe, then cover the bottle and just shake it to mix the spices evenly.
The kitchen is like a lab for cooks, everything is possible, and anything can happen. The final results also vary greatly, and that's part of the excitement.
Today, after weeks of slacking off, I made dinner. I've been craving for baked spicy sweet potato fries for days, and I finally get to make it today. I like the recipe from allrecipes.com. I also made a spicy zucchini soup (from Rachel Ray via the food network.)
Sweet potato fries called for taco mix, so I made myself some by combining the individual spices I had.
The zucchini soup is very much like an Italian soup, but I had to make roast red bell pepper for the first time. I cut the bell peppers in half, cleared the seeds and stems, then put them on the cookie sheet face down. I was supposed to "broil it until the skin turn char," and I was patient to wait for it to happen, even though I was very doubtful about the method judging by the unfamiliar smoky smell from the oven.
The bell pepper turned out alight to my pleasant surprise. The rest is just sauté vegetables with Italian spice mix, then add tomato and roasted bell pepper to cook. Then I added chicken stock, more spices to taste, which include garlic powder, chili powder, salt and pepper.
Impressively, both dishes were well received! Even tho zucchini can be blend and sweet potato is not our household favorite. The key is in the spice, I guess.
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