cooking recipes

Strain the Stir (Episode 4): I’ve Leveled Up!

Hello and welcome back to another episode of Strain Then Stir, a no-cameras, diary-esque cooking show blog where I attempt to transform myself from a two-meal Tina into a full course Frank…or at the very least, be capable of feeding myself more than cereal and pasta.

In the time since our last episode, and I don’t want to get cocky, but I think it’s safe to say I’ve leveled up.

As mentioned in my latest favorites post, I recently signed up for Imperfect Produce, which is a company that sells you fruits and vegetable which, while perfectly edible and delicious, are not quite “pretty” enough to be sold in stores. I signed up for the small box that comes every two weeks, and each Thursday before I get a new box, I get an email giving me the option to customize it.

Now, in an effort to improve my cooking ~skills~ I’ve tried not to make too many adjustments to each prepared box. Often when I log in to make my customizations, I just remove the foods I don’t like (such as lettuce or cilantro) and then leave the rest the same. That way, when I receive my box, I’m forced to look up recipes that incorporate both the ingredients I’ve been given and those I have in my kitchen, and I do my best to make something delicious!

Here are some of my favorite creations so far:

Steak & Nectarine Salad

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In one of my first boxes I received two nectarines. And since I’d never even tried a nectarine, I was not only worried whether I would like them, but I also had no idea how I could use them in a recipe. When I found this one however, I was sold. I even made a separate trip to the grocery store to pick up a cheap cut of steak. It was worth it. (Note: For anyone out there who is a fellow lettuce hater, I forwent it in this recipe and it was still absolutely delicious!) (Find the recipe here)

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Roasted Sweet Potatoes with Red Onions & Feta

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I am no stranger to the magic that is sweet potatoes, so when I got one in my box, I had a number of ideas pop into my head. This one however, helped me figure out a good way to combine a few things that I already had, as well as use one of the red onions I got in my box as well. (Find the recipe here)

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Spaghetti Squash

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Being an avid watcher of Food Network and skimmer of cooking blogs, I’ve heard my fair share about spaghetti squash. But after receiving one in my box, I still had to Google what it actually was. I had no idea how to cut it or what you do with it afterwards, and I wondered if my carb worshipping ways would hinder my ability to give it a fair chance. Thankfully, it took all of one bite to fall head over heels in love. Now, I’m not saying I’m breaking up with pasta or anything, but you can put it on the record that I’m having a full blown affair. (Find the recipe here)

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Apricot Smoothie

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Apricots were another fruit that I’d seen around but had never really made up my mind whether I liked them or not. On an average shopping trip, I never would have picked some up, but when I had four arrive in one of my boxes, I had to expand my horizons a little. I’ll admit however, I did do a good amount of procrastinating on these. Every day I’d vow to either bring one with me to work as a snack or bake a few into some kind of dessert, but then every day I’d forget or get lazy or just plain not want to. Sooner or later however, the apricots (with an assist by the hot summer weather) took matters into their own hands. They started to fade fast, threatening to be completely wasted, and so I finally took the time to find them a home. The end result was delicious and jump started me on a smoothie kick, so I guess thanks is in order, apricots! (Note: I used almond milk instead of yogurt, and vanilla extract instead of almond extract because that’s all that I had. It still tasted good though, and gave my morning a good fresh start!) (Find recipe here)

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Bonus Recipes:

In the spirit of my growing cooking confidence, for my family’s Fourth of July barbecue I decided to branch out and make two special dishes. These weren’t based on anything that came in my Imperfect Produce boxes, but rather foods I thought my family would enjoy. Thankfully, they were both a hit!

Jalapeno and Goat Cheese Grilled Stuffed Mini Peppers

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My sister is lactose intolerant, so oftentimes holidays like the Fourth of July will offer a bunch of delicious foods that she can’t have. In order to try and combat that on one of her favorite holidays, I made these which feature two of her favorite things: goat cheese and spice. It was a super quick and easy to follow recipe and both she and my dad loved them! Also, if you don’t like/can’t handle spicy food (a.k.a me), I made a few with just goat cheese and they were delicious as well! (Find the recipe here)

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Banana Cream Pie Muddy Buddies

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These were for my mom. Growing up, she often made Muddy Buddies for a wide variety of get togethers, so when I found these, I naturally thought of her, both for that reason, and because she instantly loves anything banana flavored. One tip I have for this recipe a la my mom: pour your Chex mixture into freezer sized Ziploc bags when you are ready to mix in the powdered sugar. That way, rather than trying to keep it all contained in a bowl, simply pour the sugar into the bag, zip it up and shake. (Find the recipe here)

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Here’s to another few months of trying my best, which, as it turns out, is getting better day by day! Who would’ve thought there was this great big world outside of pasta and cereal. (No offense pasta and cereal, I still love you.)


Read the previous episode of Strain then Stir here.

Strain then Stir: A New Cooking Segment (Kind of)

Hello friends, my name is Kim, and I am a terrible cook. Okay, not terrible. Not great, though. A hard average if I’m being honest. A passing grade but not one to hang on the fridge, if you catch my drift.

I’m also a rather monotonous cook. I have a schedule, a limited bank account and only a handful of recipes I can make from memory, so I often make the same things over and over and over again.

And while I’m someone that thrives on routines, I’ve started to feel like a robot. Like I’m eating what I’m eating only because it’s what I usually eat when I usually eat it. As a result, I’m never really excited about eating because it feels more like something to check off my to-do list rather than something to enjoy or cherish.

On my recent trip to Hawaii, each meal felt like a celebration and an expression of passion. Every meal was healthy and delicious and unique and vibrant. It was the kind of food that makes you feel good while you’re eating it and after you eat it, which was new for me.

When I got back home, I was desperate to continue this I can enjoy all kinds of foods in all kinds of ways and don’t have to eat so much that I feel disgusting all the time lifestyle, and so, like any average yet determined cook/honest yet sarcastic writer would (and should) do, I’ve decided to document this journey.

DISCLAIMER/INTENSE REMINDER: I am not a chef, thus this segment is not going to be your run of the mill cooking blog. There will not be pretty, studio-esque pictures. There will not be sage advice. There will not be perfection. There will tales of disaster and frequent admissions of “oops.” There will be a lot of recapping of panicked Googling and pictures of the too many dishes I dirtied while trying to be professional. There may even be some utensil related injuries. Basically, this will be a series of me trying to cook and then writing about what went wrong—because trust me, something always goes wrong—and then hoping that you can relate, laugh, and (somehow) be inspired to cook as well.

As far as names go, I’ve decided to fondly refer to this new segment as “Strain Then Stir,” which recalls one of my most shining moments in the kitchen that you can read about here.

The first post will be up tomorrow, and will continue on a monthly basis until I either: 1) become a world famous chef with her own show on Food Network or 2) burn the house down, throw in the towel and shift my marital focus to a world famous chef with their own show on Food Network. Only time will tell.