Happy New Year :)


Sangria

Happy New Year all 🙂

Telat ya postingannya hehe. Udah masuk hari ke 3 di tahun 2017. Sebenarnya perpindahan tahun lama kelamaan jadi kayak hari biasa aja untuk saya. Kebetulan dari dulu keluarga saya tidak pernah merayakan perpindahan tahun dan akhirnya untuk saya menjadi seperti hari biasa aja. Bedanya jam 12 malam, mesti terbangun karena suara petasan dan kembang api yang tidak berhenti hingga pukul 6 pagi ketika saya mulai keluar rumah untuk jalan pagi. Entah dari mana energi dan uang untuk membakar petasan semalaman 🙂

Biasanya tahun baru untuk saya dan Matt juga hampir tidak pernah kita rayakan dengan pergi pesta. Tahun lalu karena kita di US, kita pergi makan malam di pinggir danau dengan adiknya Matt dan teman. Tahun sebelumnya kita di rumah dengan beberapa teman sampai pukul 1 pagi. Saya tidur dan mereka trus di rumah main petasan. Tahun pertama kami menikah kita di US dan kebetulan ada badai salju jadi bengong aja di rumah. Tahun setelahnya karena saya ngantor sampai pukul 08.00 malam, Matt masak makan malam spesial dan kita di rumah berdua nonton tv. Pokoknya keliatan gak asik tapi saya gak komplain juga sih. Kebayang kalau keluar rumah mesti nyetir dan ramai. Cukup deh ketika masa-masa masih berjaya dulu seliweran pas tahun baru hehe.

Tahun ini tadinya kita mau ajak beberapa teman untuk makan-makan di rumah tapi….setelah dipikiri-pikir akhirnya batal dan kita berdua aja masak plus bikin sangria.

Vegan Banana Bread
Vegan Banana Bread

Untuk sarapan pagi, (kita sudah mulai cheating sejak pagi haha) saya buat banana bread karena kebetulan ada sisa pisang dan kebetulan setelah saya lihat-lihat resep vegan banana bread, kayaknya masih bisalah diikutin hehe. Ternyata bikin roti pisang ini gak susah sama sekali dan tentu saja pas dipanggang baunya wangiiiiii banget. Untuk yang pengen resepnya bisa klik video dibawah ini :

Saya menggunakan oat + tepung gluten free (perbandingan 1:1) trus almond milk. Kalau susah dapatin almond milk bisa diganti susu kedelai, cuman karena saya gak boleh makan kedelai, jadinya diganti almond.

Sore jam 5’an kita mulai masak. Oya, ini rencana kita untuk tahun 2017, kalau bisa makan malam gak lebih dari jam 07.00 malam. Kecuali kita punya undangan makan malam diluar ya. Sebisa mungkin saya pengen makan malam antara jam 06.00 – 07.00. Ini demi rencana menghilangkan berat badan dan hidup lebih sehat haha. Doakan sajalah ya….

Makan malam kali ini karena saya emang mengurangi banyak sekali daging, jadi saya pilih salmon dan Matt tentu saja tetep dengan steak daging 🙂

Steak Oven
Steak Oven

Resepnya bisa dilihat dibawah ya 🙂

http://www.chatelaine.com/recipes/chatelainekitchen/how-to-cook-a-perfect-steak-indoors/

Perfect Grill-less Steak
Prep: 10 min
Total time: 35 min

Ingredients

  • 2 10-12 oz strip loin steaks, 11/2-inches thick
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • freshly ground pepper

Instructions

  • PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare. Remove from oven.
  • HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Hold the steak on their sides and cook the edges for 1 min per side. Remove to rack and let rest for 10 min. Slice and enjoy.

This brings up the issue of properly browning or searing meat. The purpose of browning meat is to create flavour. Whether you’re browning steak or ground beef, you’re building flavour with that caramelization. Here are a few essentials when it comes to properly browning meat:

  • Preheat the pan: If you don’t hear a “tsssss” when you add your meat to the pan, it isn’t hot enough. Remove the meat and wait until your pan is hotter.
  • Avoid cold meat in a hot pan: We aren’t always comfortable bringing meat to room temperature, but at the very least take your meat out of the fridge 15 minutes before you intend to cook it. If the centre of your meat is cold, it will be undercooked when the exterior is cooked.
  • Pat your meat dry: Oil and water don’t like each other. When meat is wet and enters a hot oiled pan, a layer of water between the pan and the meat prevents it from colouring. Pat your meat as dry as you can get it before seasoning it and adding it to the pan.
  • Season, season, season: Salt serves two functions when it comes to browning meat. First, salt brings out the flavour in the meat. Second, the salt helps caramelize the meat, forming that crispy crust you’re looking for. Pat your meat as dry as you can, then rub it with oil to form a seal. Season well with salt and pepper, then add to pan.
  • Use high heat: We are often too intimidated to use the high setting on our stovetop for anything other than boiling water. This is that time. You need a HOT pan to properly sear meat. The hotter the pan, the more the caramelization and colour. A pan that isn’t hot enough will take too long to form a crust and will begin cooking the inner layer of the meat at an improper temperature. This is what I like to refer to a “rubber chicken’ syndrome.

Dan untuk saya tentu saja salmon 🙂 . Ternyata nih ya, setelah rajin nongkrongin video 1 menit masak-masak, kemampuan masak saya melejit lumayan haha. Masak salmon tidak sesusah yang dulu saya bayangkan. Lumayan gampanglah dan tidak terlalu lama juga 🙂

Potato Salmon and asparagus one pan dinner

Resepnya bisa langsung klik dibawah tapi yang versi kita ditambahin jamur hehe. Jamurnya ditumis aja dan rasanya enak parah. Aduhhh sekarang jadi pengen deh.

http://letthebakingbeginblog.com/2015/09/potato-salmon-and-asparagus-one-pan-dinner-clean-easy-delicious/

Potato Salmon and Asparagus One Pan Dinner {Clean, Easy & Delicious}

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Author: Marina | Let the Baking Begin!
Recipe type: Dinner
Serves: 4

Ingredients

  • 2 lb Little Potatoes or small Yellow Potatoes thoroughly scrubbed and quartered (I had combination of both)
  • 1.5 lb salmon, cut into 4 portions
  • 1 lb asparagus
  • 2-3 tsp salt
  • 2 tsp ground mustard
  • 1 tsp paprika
  • ½ tsp ground ginger (*optional)
  • 1 tsp freshly ground black pepper
  • 4 lemon slices

Garlic Mixture

  • 4+ Tbsp olive oil
  • 4 cloves garlic, pressed or minced

Instructions

  1. Either in the baking pan or in a ziplock bag combine potatoes, ¾ teaspoons salt, ½ teaspoon freshly ground black pepper, and 3 tablespoons of the garlic/oil mixture. Toss together until thoroughly coated. Place on a parchment paper or foil lined baking pan and space evenly placing the potatoes cut side down. Place in a preheated to 450F oven.
  2. Bake for about 20 minutes and flip the potatoes cut side up. Bake for another 10 minutes or until the potatoes are soft and almost but not quite done. Move all potatoes to one corner of the baking pan, making space for the salmon and asparagus.
  3. Add the salmon to the baking pan, spacing it about 1 inch apart. Sprinkle with salt (about 1 tsp). Brush the top of the salmon with the oil/garlic mixture. Generously sprinkle with ground mustard (2 teaspoons), followed by a light sprinkle of paprika (1 teaspoon) and a very light sprinkle of ground ginger (1/2 teaspoon). Place a lemon slice on top of each piece.
  4. Now either on the spare side of the baking sheet or in a different bowl, toss the asparagus with 1 teaspoon salt, ½ teaspoon black ground pepper and the remainder of the garlic/oil mixture (about 1 tablespoon). If there isn’t enough of the garlic/oil mixture, give a light drizzle of regular olive oil.
  5. Place the baking sheet with potatoes, salmon & asparagus back in the 450F oven for another 12-15 minutes depending on the thickness of your salmon, or until the salmon is cooked all the way through. At the end, the potatoes should be soft and cooked through, so should the salmon. The asparagus will be cooked with still a slight crispiness on the inside.
  6. Remove from the oven and serve as is on the baking sheet or transfer to a serving platter and serve hot.

Dan tentu saja malam itu kita juga membuat Sangria 🙂 dan sejujurnya ini Sangria paling enak yang pernah saya dan Matt coba. Kita sampe high five trus haha. Sayang aja mahal nih modal bikinnya, kalau aja harga bahan-bahannya bisa lebih murahan dikit, pengen deh bikin setiap bulan haha.

http://minimalistbaker.com/easy-traditional-red-sangria/

Sangria Recipe

EASY TRADITIONAL RED SANGRIA
 
Prep time
5 mins
Total time
5 mins
 
Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Spanish
Serves: 4.5 cups
Ingredients
  • 1/2 apple, cored, skin on, chopped into small pieces
  • 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
  • 3-4 Tbsp (41-55 g) organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar)
  • 3/4 cup (180 ml) orange juice, plus more to taste
  • 1/3 cup (80 ml) brandy, plus more to taste
  • 1 750 ml bottle dry Spanish red wine*
  • Ice to chill (~1 cup)
Instructions
  1. Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
  2. Add orange juice and brandy and muddle again to combine for 30 seconds.
  3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
  4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
  5. Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.
Notes
*For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.
*Recipe adapted from a new favorite of mine, Jamie Oliver Drinks Tube.
Nutrition Information
Serving size: 1/2 cup (of 9 total servings) Calories: 131 Fat: 0.1 g Carbohydrates: 12.3 g Sugar: 9.7 g Sodium: 5 mg Protein: 0.3 g

Belakangan sejak bisa masak berdua, kita suka mikir sayang banget selama ini kita pergi keluar mulu buat makan, soalnya masak di rumah seru juga. Makanannya kita bisa pilih yang kita pengenin dan tentu saja bahan-bahannya pilihan kita 🙂 walaupun sebenarnya modalnya sama aja kayak keluar makan huhaha. Kadang-kadang malah lebih mahal.

Untuk yang di Medan dan mungkin pengen nyobain resepnya, semua bahan bisa didapat di Berastagi Fruits dan Smarco. Wine dan Rum, bisa di beli di toko Liquor yang ada di SMARCO karena harganya lebih murah.

Semoga tahun ini dan tahun-tahun berikutnya kita semua lebih baik, lebih sehat dan tentu saja lebih bahagia.

Happy New Year…….

XOXO

 

Advertisements

73 comments

  1. Aku juga seneng masak sejak di Jkt mbak masalahnya dapur lg kurang mendukung haha kicik banget + peralatan kurang. Makasih resep vegan banana bread-nya ya mbak Noni, aku belum pernah minum almond milk sih tp nanti dicoba deh, demi papa 😀 Dan yg lain2nya di-combine aja deh huhu.

    Happy new year 2017 buat mbak Noni dan Matt, sehat2 terus ya! 🙂

  2. Happiest new year Noni and Matt!! Lama gak komen wlopun di saat ribet aku selalu enjoy baca postinganmu.
    Sangrianya menginspirasi, mau aku coba aaah resepnya. Anyway, klo domisili di luar Indo, cost masak2nya pasti akan lebih murah hahaha…top deh rajin masak skrg 😊

    • Hi Ri….happy new year]

      Apa kabar disana? sehat2 aja kan hehe.

      Iya, kalau diluar Indonesia kata si Matt mah modalnya murah haha. Tinggal aku mau beli nasi Padang yang kemahalan.

  3. Happy new year Noni and Matt.. Samaan deh kita, makin kesini , hasrat dijalan pas malam tahun baru sudah gak ada, inget macet dan susah pulangnya dah malesin banget.. Anyway, boleh juga niii resepnya dipraktekin.. 🙂

  4. Happy new year Non!!

    Aku juga kalo makan sekitaran jam 6-7pm gitu, after that kitchen closed hahahaaa….sebenarnya sih krn the boys dinner jam segituan, jadi sekalian aza.
    Well, semoga 2017 membawa berkah dan kesehatan yg baik ya Non😘😘

  5. happy new year ka noniii…
    btw, lama-lama ka noni bisa nih buka katering khusus masakan western
    foto-fotonya aja udah kece persis kya buatan koki restauran. seriusaaan 😀

  6. Happy New Year Non. Memasak itu seru sih sebenarnya. Hasil masakanmu menggiurkan kok. Apalagi bacanya pas baru bangun. Pengen makan berat. Resolusi 2017 kita kok hampir sama ya, hidup lebih sehat. Hindari makan terlalu malam. Hahaha. Oh ya non, sekedar sharing, aku sering masak salmon dengan resep simple. Mirip kaya resep yang kamu coba di ataslah. Cuma kalau aku banyakin dillnya. Aromanya khas banget. Secara orang swedia memang doyan bgt kasih dill di sebagian makanan mereka. Sapa tau next kamu mau coba 😉😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s