Battle of Ingredients: New Year’s Eve Hot Pot

BATTLE OF INGREDIENTS

It seems we do about 6 Battles a year looking at things to land on our 12th session for NYE Hot Pot in our second year of Battle of Ingredients. We are definitely getting more organized, I can tell you that much. Most of the time, things don’t happen because we are busy with one thing or another with life. 2018 wrapped up in style with ourselves doing a New Year’s Eve Hot Pot session. There isn’t really much to talk about usually but here’s a little sharing on the stuff I put together and other vegetables and noodles we used.

Wines

Wines

We actually only got to drinking the J.P. Chenet Rose Sparkling Wine. It was a nice match for the meal. We mixed up some drinks for the rest of the evening with some people spiking their soda with tequila or Rum and Coke and myself, I had some Cranberry Ginger Ale spiked with Irish Whiskey or Apricot Brandy.

Hot Pot

Hot Pot

Our division of tasks for this battle of ingredients were Phoebe with the vegetables, fruits and other things necessary like noodles and she prepared a soup base (which we didn’t end up using because of technical difficulties she is still thinking about).

Hot Pot

She brought:

  • Bok Choy
  • Chinese Broccoli
  • Enoki Mushrooms
  • Udon Noodles
  • Konnyaku Noodles
  • Egg Tofu
  • Apples and Oranges

I took care of meats and dessert. I forgot to take a picture of everything so forgive the incomplete bits.

Dumplings Pork Balls

  • Pork Balls (Homemade with minced lean ground pork and garlic seasoned with salt and pepper)
  • Dumplings (Homemade with the same as the previous and store-bought wonton wrappers)
  • Sliced Chicken breast seasoned with sesame oil, salt and pepper
  • Store bought Frozen fondue beef slices
  • Fish Tofu (from my mom)

Pumpkin Cookies

As for dessert, I had some dough left from the previous potluck so made some more Pumpkin Cookies.

Also bought:

  • Marshmallows
  • Lindt Dark Chocolate
    • 70% Madagascar
    • Swiss Dark

For soup bases, we had a divided pot borrowed from my mom. One side was with water and all the flavoring was from the ingredients added in while the other part was diluted Chicken Broth.

The hot pot went really well. Phoebe and I did most of the cooking and allocated food to everyone around the table. There’s always the worry of not having enough food and it all worked out. We even had leftovers. Definitely something to consider for the winter months to do as it makes it a lot simpler and actually quite nice to explore what ingredients to use and soup bases to make and such. It is an idea that we can discuss further to change things up just like how we slot in BBQ during the summer.

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Goodfood Recap #30

goodfood recap

And we’re back to business with the recap image sorted out!

In general, we’re doing the monthly boxes so I actually forgot to post up the last one. Its been a bit crazy on my end. So I actually have another post coming up soon. First, lets get this overdue Goodfood recap up from 2 weeks ago!

Soy-Steamed Cod
with Sesame-Ginger Kuri Squash and Baby Bok Choy

soy-steamed cod

My husband was the one who cooked this meal. I always say that we try to pick up some fish meals. This one is really good. I’ve never had kuri squash before and it tastes delicious, especially with the spices used here. It had a little kick but still was really lovely.

Citrus-Miso Udon
with Sesame-Ginger Tofu Orange Segments & Bell Peppers

citrus-miso udon

One of the two vegetarian dishes in this box. I’m a big fan of udon noodles. My husband is not so while I love to get them, its always a struggle to see whether he will like it. This one is mostly uncooked except for the tofu. I can’t say this is my favorite dish both in terms of how the tofu is done or how the whole dish comes together but I like the tofu with ginger and sesame bit, I guess and udon in general is a noodle texture that I personally enjoy so it worked in that sense.

Malabar Curry
with Chickpeas & Sugar Snap Peas, Basmati Rice & Roasted Cashews

malabar curry

The surprise of our box is this second vegetarian dish. After our experience with the Miss Fresh boxes and their love for curries and such, we took a huge break from it once we started Goodfood boxes because the variety here is fantastic in comparison. After 29 boxes, we finally decided to go for a curry meal in the Goodfood boxes and let me tell you, this dish was a highlight. My husband loved it. I thought it was immensely delicious. We’re putting some serious reconsideration on getting some more curry meals now.

Portuguese Chicken
with Crispy Potato Rounds, Romaine-Carrot Salad with Roasted Red Pepper Vinaigrette

portuguese chicken

The last meal of the box goes to this portuguese chicken. We do use piri piri spice when we make our own chicken here. This one is not bad. Its actually quite tasty. My only issue all the time with these recipes is how long it asks us to make the potatoes in the oven. I don’t know if I cut it too thin or the time is not correct but that is the only thing that didn’t quite work out. The start of the show, the chicken itself didn’t disappoint and that has to go to my husband for making it.

That’s it for this overdue Goodfood recap!
Another recap coming next week for last week’s menu and then we’ll be back on track!

What did you think of this Goodfood box?

Recap: Goodfood #10

We’re somewhat back to normal programming this week. I’m still off today for Boxing Day as all the time. I wasn’t able to get the post done before I headed out for shopping so a little late on my part so today we’re taking it easy with just a quick recap on last week’s Goodfood meal box. We’re at the 10th box! That’s pretty awesome since so far, they’ve been still very impressive. The recipes are helping us learn a lot about different ingredients and different types of meals.

Let’s check it out!

Spiced Shrimp & Preserved Lemon Topping
with Jerusalem Couscous, Sauteed Zucchini & Multicolored Carrots

Goodfood Spiced Shrimp

Preserved Lemon was the highlight ingredient of this dish. I personally have seen it before. Preserved lemon is actually very good to use for honey lemon tea to soothe sore throats. Actually, my mom used to prefer using that when I was younger. With that said, I wasn’t sure how it’d turn out as a main dish but this shrimp dish was pretty good. Plus, for us, the main highlight might be tasting Jerusalem Coucous which isn’t commonly used in these meal boxes. However, I’d like to compare them a little to orzo and thats a compliment because I really like Jerusalem couscous and would consider looking at more recipes for it.

Chicken & Udon Stir Fry
with Chinese Broccoli

Goodfood Udon Stirfry

Udon, chicken, stir-fry plays exactly to what I like. I love learning how to make some of these dishes as I don’t have a really extensive know of Asian cuisine even though I’m Chinese and probably should. I get the idea of how to make many different Chinese meals but I do love Udon noodles and Chinese Broccoli so this one was pretty good. The spices and the simplicity of putting this together all turned out very delicious.

Homemade Merguez with Herbed Yogurt Sauce
& Bulgar Salad

homemade merguez

The husband was the one that got to eat both of the meals here. I did help with putting together the bulgar salad and doing the preparation work. He is a fan of merguez so suffice to say that he enjoyed the meaty part of this a lot. The bulgar was different for him. It did seem like a fresh sort of salad with a mixture of bulgar along with fresh vegetables. However, the yogurt herbed sauce didn’t really come into play here as we found some fabric in the yogurt and while I was positive it wasn’t hair, he took the safer measure to not eat it as we didn’t know where it came from. Something perhaps for Goodfood to be a little bit more careful about when putting together their boxes especially when dealing with food related business.

Whisky Rubbed Pork Chop with Scalloped Potatoes
Green Salad & Sweet Onion Vinaigrette

Goodfood

Finally, the last meal was this whisky rubbed pork chop. I prepared most of the meal and made the scalloped potatoes however, my husband took care of cooking the pork chops. Thanks to holidays, these last two meals were more of a collaborative effort to make which is always fun. He had the salad and the scalloped potatoes while I had the pork chop paired it with some cooked romaine lettuce. Scalloped potatoes are quite interesting to make to be honest and it was pretty fun and probably more efficient with a mandolin which I didn’t so I had to just thinly slice the potatoes with a knife so there was some uneven parts. However, the whisky spice blend here had a bit of heat but was very flavorful.

Overall, four good meals. It was definitely an educational box with preserved lemons, Jerusalem couscous and scalloped potatoes making appearances.