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Post by pepperhead212 on Aug 10, 2021 18:55:35 GMT -5
I made a good pasta dish today, from Milk Street, which was from their Tuesday Recipes, and meaning they are quick and easy, as this was. Labeled Ziti with Zucchini Pesto, I used my bottle gourds in place of zucchini - about the same neutral flavor. Has some walnuts, garlic, and Pecorino, along with basil, blended with the shredded gourd, but it needed more basil, so the leftover I stirred some minced basil into, for tomorrow. I must have squeezed more water out of the salted gourd, as it needed more water than the suggested 1/2 c. Pesto, consisting of bottle gourd, walnits, garlic, basil, and pappadews. by pepperhead212, on Flickr Pasta with bottle gourd (in place of zucchini) pesto, with additional pecorino. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Aug 10, 2021 19:23:15 GMT -5
I had a bowl of nilla ice cream with sliced bananas, sugar free caramel sauce drizzled over the top and chopped pecans sprinkled all over. YUM Yum! Eat em’ up.
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Post by hairymooseknuckles on Aug 12, 2021 15:33:20 GMT -5
Vanilla yogurt, sliced bananas and homemade granola
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Post by paulf on Aug 12, 2021 16:13:37 GMT -5
Cucumbers (so far this season we have harvested more than 100lbs and given away 90 lbs), zucchini (harvested a dozen and gave away 7) and the tomatoes are beginning to ripen (harvested twenty and ate them all) along with lots of peppers (gave away lots and ate some). From now on we will have lots of vegetables to eat along with, since I am a carnivore, whatever meat there is. Finished off the last side of beef and ordered another from the local meat processor that we will pick up next week.
The second growing of green beans will be ready soon and the potatoes are ready now so beans and potatoes are on the upcoming menu.
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Post by september on Aug 12, 2021 21:20:29 GMT -5
The air fryer got a work out tonight. First, Jim made his frozen pizza in it, he cuts it in sections to fit in 3 batches. Then about an hour later, I decided I was hungry. Instead of using a fry pan, I put chunked zucchini and onions drizzled with olive oil into an aluminum pie pan, roasted in the air fryer until they started to brown, added a couple of sliced tomatoes, garlic salt and spices, a bit more olive oil, and roasted until well done. Added Parmesan cheese before eating. Easy clean up, ate it out of the same pie pan. Nice roasted flavor, and way easier than standing over the stove stirring a fry pan.
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Post by brownrexx on Aug 13, 2021 7:41:22 GMT -5
Not all of my meals are picture worthy and last night was one of those nights.
I grew spaghetti squash and noticed that bugs had gotten into one of them so I picked it and cut off and composted the half with bug holes and I cooked the other half like I always do in the microwave.
Meanwhile I sautéed some onions and strips of Cubanelle peppers that were yellowish green. For some reason the squash did not come out in strings, it was more like a yellowish mush but I mixed it with the onions & peppers anyway. The end result was an unattractive yellowish green stuff. Hubby pronounced it "edible" but that is all he said. I think that the squash needs to age a bit before being used. There must have been too much moisture inside.
After I saw the squash, I thought that we might need something else to fill us up so I also microwave baked 2 of my home grown potatoes. Hubby didn't like those either and said that it was like eating a steamed potato, not a baked one.
I also perfectly cooked 2 prime pork chops but he gave them some side eye and said, "I am not too interested in a hot meal today"
To top it all off, the cat threw up on the kitchen floor when we were eating.
Over all NOT a pleasant meal. No photos!
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Aug 13, 2021 8:18:25 GMT -5
Not all of my meals are picture worthy and last night was one of those nights. I grew spaghetti squash and noticed that bugs had gotten into one of them so I picked it and cut off and composted the half with bug holes and I cooked the other half like I always do in the microwave. Meanwhile I sautéed some onions and strips of Cubanelle peppers that were yellowish green. For some reason the squash did not come out in strings, it was more like a yellowish mush but I mixed it with the onions & peppers anyway. The end result was an unattractive yellowish green stuff. Hubby pronounced it "edible" but that is all he said. I think that the squash needs to age a bit before being used. There must have been too much moisture inside. After I saw the squash, I thought that we might need something else to fill us up so I also microwave baked 2 of my home grown potatoes. Hubby didn't like those either and said that it was like eating a steamed potato, not a baked one. I also perfectly cooked 2 prime pork chops but he gave them some side eye and said, "I am not too interested in a hot meal today" To top it all off, the cat threw up on the kitchen floor when we were eating. Over all NOT a pleasant meal. No photos! We all have had days like this, I guess it makes us appreciate the good days more. It sure does suck when it happens, though.
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Post by hairymooseknuckles on Aug 13, 2021 11:26:02 GMT -5
Not sure what we going to have for supper. It’s Friday night, pizza sounds good. A good ol’ cheeseburger is always good on a Friday night. Hot dogs, I love hotdogs anytime, but hey, they are real tasty on Friday. Not sure yet .
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Post by pepperhead212 on Aug 13, 2021 22:27:29 GMT -5
It has been so hot here lately that I really haven't wanted to do much cooking lately! However, yesterday I mixed up a large amount of that pasta salad, similar to last time, using up almost 3 lbs of tomatoes, a lot of basil, and some garlic, kalamata olives, anchovies, and some olive oil. I also added some cooked green beans, and a can of red kidney beans. I had to mix this in an 8 qt bowl, as I have about an 4 qt bowl leftover! Pasta salad, with 2 beans, tomatoes, basil, garlic, kalamata olives, and anchovies. by pepperhead212, on Flickr Earlier, I made an Indian type dish, to use up a generous amount of okra I have harvested, getting about 4-5 per day. I put it in the wok, on the induction burner, and stirred occasionally, while getting everything measured out for my pickling, then snacked on it, while finishing the pickling. Some Indian spices, cooked with some onion and garlic, ready for the okra. by pepperhead212, on Flickr Finished okra slices, sort of dry fried about 12 minutes, with the onion and tarka spices. by pepperhead212, on Flickr
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Post by paquebot on Aug 14, 2021 21:09:57 GMT -5
Ran late all day and supper wasn't going to be until we made a trip to the supermarket. Picked up some fried chicken at the deli for meat. Back home, stove top stuffing for base food and boiled cauliflower for vegetable.
Martin
The truth is more important than the facts.
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Post by brownrexx on Aug 15, 2021 17:15:20 GMT -5
Easy meal tonight. We had spaghetti with my home made sauce and some fresh picked green beans. 20210815_172137 by Brownrexx, on Flickr
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Post by octave1 on Aug 15, 2021 19:54:16 GMT -5
brownrexx, do you put any basil in and on your tomato sauce?
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Post by brownrexx on Aug 16, 2021 7:10:38 GMT -5
octave1, I have used this recipe since before I grew any fresh herbs so it has dried Italian seasoning in it. I think that maybe some chopped basil on top would be good. Do you do that?
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Post by octave1 on Aug 16, 2021 7:52:04 GMT -5
brownrexx , since we are in season, fresh basil would be really good in your yummy-looking tomato sauce. I never use dry basil myself, I find that dry basil does not taste the same and it's actually too pungent and overpowering in dishes. The opposite is true for oregano. Fresh oregano has almost no flavor and must be dried to taste good. That surprised me. And yes, I chop fresh basil and add it at the last moment to my tomato sauce. Spaghetti with fresh tomato sauce is one of our favorite summer dishes.
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Post by brownrexx on Aug 16, 2021 16:50:09 GMT -5
Tonight we had burgers on the grill and corn on the cob from our garden.
I also found a recipe in Taste of Home that was good and I made that with Sun Sugar and Black Cherry tomatoes (I cut the recipe in half).
Cherry Tomato Salad
1 qt cherry tomatoes 1/4 c. canola oil 3 Tbsp white vinegar 1/2 tsp salt 1/2 tsp sugar chopped fresh parsley, oregano and basil.
Whisk all ingredients together and toss over tomatoes to coat. Refrigerate overnight.
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Post by spike on Aug 16, 2021 17:53:43 GMT -5
Shepherd's Pie made with my own canned chicken and veggies.
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Post by hairymooseknuckles on Aug 16, 2021 17:57:03 GMT -5
Nachos
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Post by brownrexx on Aug 17, 2021 17:12:50 GMT -5
Busy day in the kitchen today. First I skinned and chopped all of my ripe tomatoes. I saved some for making ratatouille tomorrow, froze 5 pints of chopped tomatoes and then I used the rest to make a sauce for zucchini lasagna for dinner. I slice zucchini with my mandoline and then brush the slices with olive oil and grill them to remove moisture. Here is what it looks like. Hubby said that it was a "plate licking" meal. It does not stack up as firmly and as tall as lasagne made with pasta but it saves a lot of carbs and calories and it tastes great. It's a lot of work but it made enough for 3 meals. I put one in the freezer and we will eat left overs for another meal later this week. Zucchini Noodles by Brownrexx, on Flickr Grilled Zucchini Noodles by Brownrexx, on Flickr Zucchini Lasagna by Brownrexx, on Flickr zucchini lasagna by Brownrexx, on Flickr
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Post by pepperhead212 on Aug 20, 2021 13:36:35 GMT -5
Yesterday I made a gumbo style dish in the Instant Pot, using up the okra I had, and got all the overgrown green (and purple) beans, that had been getting the beans in the pods too early (I think the heat has done this), and I cooked them to death, with the okra! I also used all my tomatoes that had bad spots - cleaned them up, and blended them, for some of the liquid. And the starch in it was 1 1/2 c of oat groats, instead of white rice. I used a lb of the hot Italian sausage I got a deal on at Aldi's, but added spices to it, to make it more like Andouille, including some chipotle, for some smokiness. After cooking the onion, diced peppers, garlic, some tomato paste, and the spices in sauté mode, I added the other ingredients, and cooked it on slow cook/high for about 2 1/2 hrs, while I was in the garden. Sausage I cooked separately (so it wasn't really a one pot meal), and added for the last 30 minutes. Turned out great! Gumbo style dish, using up okra, and overgrown green beans, with oat groats, instead of rice. by pepperhead212, on Flickr
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Post by Laura_in_FL on Aug 21, 2021 10:57:16 GMT -5
Wow, my dinner will be lame compared to that. The birthday party will be an all day thing, and we are going to grill burgers and hot dogs for everyone for dinner.
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Post by pepperhead212 on Aug 25, 2021 8:01:54 GMT -5
A friend dropped off a few pieces of bbq chicken yesterday, in return for the produce they often get from me. I had a piece, along with my usual tomatoes, and the only thing that I cooked yesterday was some comfort food I hadn't made for a while - some corn grits, with cheese and chipotle. I make those with some steel cut oats, to make them more nutritious, but the main flavor is the grits. I used 2/3 c grits, plus 1 c steel cut oats (more later). And I cut the bad spots and cores out of some tomatoes, and blended them with 3 canned chipotles, plus 3 moritas, with a little water, until totally smooth. I put this in the measuring cup, and rinsed out the Vitamix with a little water, to get about 4½ c, and mixed all this in the Instant Pot, adding a little salt. I cook this on "porridge" for 5 minutes, then let the pressure reduce 20 min. It's a little thin, but if these types of things are too thick, when pressure cooked, they stick. Then I add another 1/4 c steel cut oats, and cook on slow cook, while getting other ingredients ready. I grated at least a cup of pecorino, and got about 3/4 c cheddar - I think it was colby I had. Something I remembered doing last year, which I did again, to use it up - put some okra in it! I had just under a quart of it from the last few days, that I had to use, so I cut it up, stirred it in, and slow cooked another 15 minutes, then stirred all the cheese in. The okra was still slightly crunchy, even when I reheated it, for breakfast! A chipotle/cheese grits and steel cut oats mix, with some okra added. by pepperhead212, on Flickr
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Post by Laura_in_FL on Aug 25, 2021 12:56:16 GMT -5
A Yankee eating grits?!? Seriously, I love cheese grits, but I never thought of adding chipotle to them, never mind okra and tomatoes. I bet that was really good. Did the oats alter the taste much, or just change the texture?
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Post by pepperhead212 on Aug 26, 2021 15:06:03 GMT -5
Laura_in_FL I don't think too many people would think of me as a yankee, if they looked all the foods I eat! As for my taste for grits, I have both parents to thank for that - Mom from WV, and Dad from Iowa. And I was born in San Diego - maybe the reason I love Mexican so much! I've tried various whole grains mixed with grits, to add some nutrients to them - cracked wheat sort of covered the flavor up, but hulled millet did well. I mix millet with jasmine rice, too, and the flavor of the millet is so mild (unless toasted, but that's when you're trying for a strong flavor), the jasmine rice is still strong. But whole grain steel cut oats are about the same consistency, and the grits flavor still comes through. And for the chipotle, I initially just minced up some canned chipotles and added before cooking, but one time I only had a couple in the fridge, and was probably feeling too lazy to go down to the basement to get another can, so I did it in the blended with a couple moritas, in addition to the canned, and it was so good I've done it that way ever since, occasionally adding some tomatoes, and even tomatillos a couple of times. It gets a lot stronger, with less chipotles.
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Post by pepperhead212 on Aug 26, 2021 22:39:28 GMT -5
lidiasitaly.com/recipes/spaghetti-pesto-trapanese/I made this pesto today, almost doubling the recipe, and using 20 oz of small ziti and 12 oz of precooked red beans, added to the pasta water at the end, to heat them up, before draining. Upon tasting it for salt, I thought that it had enough salt, but needed some acid - even with all those tomatoes, it didn't have enough. So I stirred in about 1/2 tsp citric acid, and it added just enough - about 2 tb lemon juice would do about the same. I also added more basil, when blending, until it tasted about right - 12 large leaves is sort of a vague term. The 1 tsp of pepper flakes I used was barely noticeable, so I topped it with more! Cherry Tomato Pesto Trapanese by pepperhead212, on Flickr Pasta and red beans, to mix with pesto Trapanese. by pepperhead212, on Flickr Grated pecorino, ready to stir into the pasta and beans, with the pesto already mixed in. by pepperhead212, on Flickr Pasta with Thai red beans, with Lidia's Pesto Trapanese. by pepperhead212, on Flickr
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Post by paquebot on Sept 1, 2021 22:26:37 GMT -5
Wife not feeling well and too tired to cook. Thus supper was a can of Bush's baked beans and a pound of Oscar Mayer wieners and rye bread. Washed down with leftover homemade tomato soup.
Martin
The truth is more important than the facts.
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Post by Laura_in_FL on Sept 3, 2021 8:03:14 GMT -5
Hope your wife is feeling better, Martin.
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Post by paquebot on Sept 4, 2021 22:48:47 GMT -5
Hope your wife is feeling better, Martin. Thanks, off last night so lots of rest. She made chicken and rice soup from scratch tonight. Had carrots, onions, green beans, and tomatoes added. Chicken carcass had been in freezer for weeks and cooked clean for the meat portion. I ate twice the normal helping! Martin The truth is more important than the facts.
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Post by hairymooseknuckles on Sept 5, 2021 18:13:46 GMT -5
We made Sketty. One of my favorites! I do now and have always loved noodles!
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Post by pepperhead212 on Sept 8, 2021 19:06:44 GMT -5
I made this dish today - a Hyderabadi style eggplant dish, I got the recipe for on another forum. It has coconut and peanuts in the sauce, like some Thai foods, along with sesame, and some Indian spices. A friend and I liked it, but both of us thought that it could have used more coconut flavor, even after using virgin coconut oil for half the oil. And I added at least half again as much tamarind, as I was adjusting the seasoning. I doubled the peppers, as usual, and it still wasn't too hot! Very good served on brown basmati, and with some pickles. Ingredients for Hyderabad style eggplant dish. by pepperhead212, on Flickr Toasted ingredients for Hyderabad eggplant dish. by pepperhead212, on Flickr Browned eggplant wedges. by pepperhead212, on Flickr Onions, garlic, and ginger, softened in coconut oil, with the mustard seed and fenugreek added. by pepperhead212, on Flickr Powdered spices and curry leaves added to the mix, followed soon by the paste and water. by pepperhead212, on Flickr Paste added, with grinder rinsed out with the water added. by pepperhead212, on Flickr Palm sugar and tamarind added - had to add a little more tamarind. by pepperhead212, on Flickr Eggplant wedges, re-heating in the sauce. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Sept 9, 2021 17:46:25 GMT -5
Peanut Butter and Blackberry Jam on Graham Crackers.
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