Serious Eats: provey's Profile

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provey's Profile

Website: http://www.k-sh.tumblr.com

Location: St Pete, Fl

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The Ten Most Recent Comments By provey

From Talk

Bringing lunch from home

If you don't always have leftovers from dinner to take in the next day, why not cook yourself a "lunch" meal? I do this on Sundays and simplify sunday dinner - lately, I've been making big pots of pinto beans and red rice, but I've also made up other beans and grains, quinoa salads, pasta salads (for a lunch main course, I add tuna for more protein).

I separate out the portions, so that during the week - making my lunch is as simple as grabbing a container, and a piece of fruit or two - I absolutely cannot stand to do more work than that in the morning.

provey at 4:21AM on 07/20/08

From Talk

Fajita seasoning/marinade

if I'm going all out, I use a marinade similar to intheyearofthepig's recipe.

Sometimes, for a super quick meal, however, I saute green peppers and onions, remove them from the pan, then pan-sear some cubed boneless, skinless chicken breast - return the veggies to the pan, and pour in a mixture of salsa and lime juice (1 good juicy lime's worth, or 2 if they're not so juicy and about 1/4-1/3 cup of salsa. Let them all cook down together, until the chicken is cooked through, then serve w. the usual fixin's

This recipe is about as good as your salsa, however- if you can get decent salsa, it can be pretty great - nice and simple. I've made it with supermarket brand salsa, however, and it's still filling, and quick, but it's not quite as delish.

provey at 9:41PM on 06/25/08

From Required Eating

Cook the Book: 'Mario Batali Italian Grill'

Stubb's bbq sauce and Montreal Steak Spice - the italian market here in St Pete does their own version, and it is even better than the major brands - less overwhelming salt, more flavor. Actually, Montreal Steak Spice is probably my favorite everything condiment, not just grilling condiment.

provey at 2:31PM on 05/19/08

From Talk

Food for a stressed student stomach?

ugh - I absolutely know the feeling.

Rice cooked with chicken broth, steamed veggies, and mildly-flavoured boneless skinless chicken breasts were my staples. Also applesauce - I made applesauce all the time when I was in exam time - it's nice to do something mindless to give yourself a break from all-out-study mode, peeling and chopping apples, boiling them, and (in my college days I didn't have a food mill), forcing the cooked chunks through a mesh sieve gave me a break from studying that wasn't too finicky (if I forgot about the apples for a few minutes, it didn't much matter).

Come to think of it, I still make applesauce whenever I'm super stressed. Something about apples and cinnamon (and add a little pinch of powdered ginger both for the flavour and to calm your belly!) is just so homey and comforting.

Good luck with your exams!!!

provey at 7:50AM on 05/06/08

From Eating Out

What's the Best Mexican Food Town in the U.S.?

El Paso, TX - my in-laws live in El Paso, and I have never eaten food as good as I have eaten there. How El Paso is not a major foodie travel destination is completely beyond me.

I suppose this might be cheating, however, as some of the amazing food was in Cd. Juarez. Technicalities notwithstanding, I can't see how any other American city can compete with the real deal.

provey at 9:29AM on 05/05/08

From Talk

SE users: please introduce yourselves.

My name is Kate, (provey is an abbreviation of an old blog name taken from some Bikini Kill lyrics). I'm a 30-year-old scientist living in St Petersburg, FL. I love to cook, and garden. I covet people who have really excellent knife skills (and the money to buy really excellent knives).

provey at 9:17AM on 04/28/08

From Required Eating

Cook the Book: The Oprah Magazine Cookbook

Hmmm - depends on your definition of 'talk show host'...

t I would probably enjoy a meal with Rachel Ray (even thought I can't stand her television personality) but I would most like to share a meal with Stephen Colbert.

I think I'd be too intimidated by Oprah to enjoy myself.

provey at 4:26PM on 04/21/08

From Required Eating

Serious Easter Artisanal Chocolate Egg Giveaway

cadbury cream eggs, for easter, and despite its shall we say ...binding properties, I love matzah spread with margarine. It's the only time of year that I eat margarine.

provey at 7:39PM on 03/18/08

From Required Eating

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

hands-down, the dill pickles produced from my great-grandmother's recipe. Sublime.

provey at 7:36PM on 03/18/08

From Recipes

Cook the Book: Black Bottom Cupcakes

anything with either buttercream or cream cheese frosting

provey at 7:30PM on 02/14/08

Responses to Comments by provey

From Talk

Bringing lunch from home

I like to put my lunch together at work, so I might bring the components of a chicken souvlaki (slices or chunks of cooked chicken, pita, tzatziki sauce, lettuce and tomato).

I also like cottage cheese and melba toasts. I mix fresh herbs and pepper into the cc, schmear it on the cracker, and add sliced tomato on top. Sometimes I bring a sidecar of pepperoncini.

A nice home made fruit salad rounds it out.

Kerosena at 10:31AM on 07/21/08

From Talk

Bringing lunch from home

today i am having a small pita stuffed with hummus, avocado and cucumbers, yuummm! also, some fruit and cereal in the morning.

deliciouslysimple at 10:01AM on 07/21/08

From Talk

Bringing lunch from home

At the vineyard where I work, a microwave is not an option. My favorite lunch is the following roasted vegetable salad made with:

Field greens or baby spinach
asparugus
summer squash
1 roasted red pepper
2 oil cured artichoke hearts
5 kalamata olives
scallions
shaved pecorino romano
simple oil, vinegar lemon dressing
quartered cremini mushrooms

cook thinly sliced squash and asparagus in a 400 degree with olive oil and salt/ pepper for 10 mins. Add all other ingredients and chop asparagus into bite size pieces before adding. add dressing when ready to serve

liwinegirl at 11:06PM on 07/20/08

From Talk

Fajita seasoning/marinade

don't know why my link didn't work...
linky link
http://chaosinthekitchen.com/2008/06/beef-fajitas/

Chaos at 3:44PM on 06/28/08

From Talk

Fajita seasoning/marinade

Our fajita recipe is the awesomest. Fajitas are so good and easy we make them constantly.

Chaos at 3:40PM on 06/28/08

From Talk

Fajita seasoning/marinade

I typically will use a Montreal Steak/ Chicken mixture(McCormicks) combined with fresh garlic and lime juice. Its easy and very tasty.

nhfoodie at 10:52AM on 06/26/08

From Talk

Fajita seasoning/marinade

I just discovered goya mojo and it is really good. i would use that and maybe finish with some fresh lime juice when you take it off the grill.

cares951 at 8:53AM on 06/26/08

From Eating Out

What's the Best Mexican Food Town in the U.S.?

I agree with fivrforfun. I live in Bend and the Mexican food at Pepe's rocks. My friend Marcos has a restaurant called La Rosa that is also a locals favorite.
Some really awesome burritos de carne asada can be found at El Grullense in Salem OR. In fact when I'm there I get a cooler and ice and load up before driving home... yes, that good!

rlwycoff at 6:41PM on 06/16/08

From Required Eating