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Post by spike on Oct 28, 2022 10:45:18 GMT -5
Look Delicious! I love them!
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Post by paulf on Oct 28, 2022 16:36:54 GMT -5
Family coming over for supper tonight. Last of the tomatoes will be sliced up and the only watermelon of the year for fruit. Apple cobbler for dessert with all local apples.
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Post by pepperhead212 on Nov 1, 2022 19:50:52 GMT -5
I made another one of those IP pasta dishes, this time with just under 12 oz of pasta, and a cup of dried black chickpeas, soaked over 12 hours, then cooked on its own, to stir in at the end. It was based on a dish I had made before, from Milk Street, with over a quart of halved cherry tomatoes, 6 sliced cloves of garlic, and 3 tb freshly chopped sage (increased by me, as original recipe was bland), and a tsp of chopped fresh rosemary (added by me). I also used 3 fresh bay leaves (instead of 2 dry). The chickpeas I started soaking yesterday with a small amount of baking soda, and a larger amount of salt in the water. Then today, I rinsed them, and cooked them in the IP for 60 min, and it was ready to open after 18 minutes, and I drained and rinsed them again, and let them wait. While cooking, I got the tomatoes cut, and the rest of the ingredients ready. I rinse the pot out, let it dry from the heat, then add 4 tb olive oil, and set for sauté/high. Stir in the 6 sliced garlic cloves, and cook until golden, adding the 3 bay leaves toward the end. Also stir in the tsp of rosemary at this time, and after about 30 sec, add the generous quart of halved cherry tomatoes, and 2 c water, 1/2 tsp sugar, 1 tb kosher salt, then 12 oz pasta. Mix well, pressing down, and when it starts bubbling, hit cancel, stir again, and put the lid on, setting the seal. Set manual for 5 min, and when finished, release pressure. Remove lid, mix well, adding 2 tb chopped fresh sage, and a tsp of smoked paprika, then put the drained chickpeas on top, and replace lid, unsealed. Let sit 3 minutes, or until pasta is al dente. Serve with some grated pecorino, and a little more sage, for garnish. A little over of a cup of black chickpeas, soaked over 12 hours, then pressure cooked 1 hour, and still al dente! by pepperhead212, on Flickr starting the IP pasta dish, with a large number of sliced garlic cloves, peppers, and bay leaves, in olive oil. by pepperhead212, on Flickr Over a quart of halved cherry tomatoes, 1 tsp minced rosemary stirred in, and 12 oz of 2 pastas, plus 2 c water, before cooking 5 minutes. by pepperhead212, on Flickr The pasta pressure cooked for 5 minutes, with the tomatoes and garlic, almost ready, but the sage and smoked paprika to be stirred in, with the chickpeas. by pepperhead212, on Flickr Finished dish, with some pecorino, and a little more sage, to top it. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 2, 2022 11:10:12 GMT -5
I reheated some of that pasta for breakfast this morning, and it was delicious! This is typical of what I eat for breakfast.
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Post by brownrexx on Nov 8, 2022 10:16:13 GMT -5
Now, here is a dinner I have not made in YEARS and probably will not make again, King Crab! I had gotten a $25 gift card from United Health Care for having an annual check up for Medicare and I wanted to splurge on something special. King crab is usually $49.95 / lb but it was on sale for $34.95 / lb so I bought myself a pack. DH is not partial to crab legs so he said to just get him some fish which I broiled. The King Crab season in Alaska has been closed due to overfishing so I felt a bit guilty but I already had these in the freezer when I heard that. They were delicious but I will not be buying them again in the future. It is sad but theories are that warming of the waters has led to the decline and trawler fishing which drags nets across the bottom has destroyed some of their habitat. Just another example of humans causing the decline of another species. So sad. 20221104_171434 (2) by Brownrexx, on Flickr
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Post by Laura_in_FL on Nov 9, 2022 15:18:34 GMT -5
Mmm, crab legs! Glad they were delicious.
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Post by brownrexx on Nov 9, 2022 18:05:37 GMT -5
Tonight was not as fancy. I bought stuffed chicken breasts at a local poultry store and added home made stewed tomatoes with okra from the freezer.
I had 1/4 of a red cabbage sitting in the refrigerator so I chopped and sautéed it with onions, mustard seeds, a small amount of sugar and cider vinegar. It was really good.
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Post by Laura_in_FL on Nov 11, 2022 13:35:10 GMT -5
Last night we went out for steak for my oldest son's birthday. (His birthday was actually Wednesday, but we went last night due to son #2's Everybody enjoyed the food and had a good time. Because this is birthday season, we are going out again on Sunday night for hibachi for my FIL's birthday. He loves the hibachi place. He's turning 87 and he is still healthy and sharp ![:D](//storage.proboards.com/3247375/images/1O7SOWgs0dheN6ogmHMC.png) , so that is good reason to celebrate.
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Post by pepperhead212 on Nov 11, 2022 18:02:27 GMT -5
Today I made probably my last batch of my favorite lentil salad, with 5 c of some of the last cherry tomatoes, halved, and some of those garlic chives - still growing well outside, but not for long. It was in the 70s again today, and again tomorrow, but then it will take a dive, quickly, if they are right.
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Post by brownrexx on Nov 12, 2022 10:38:49 GMT -5
It rained all day yesterday, so I decided to play with my Instant Pot. First I cooked some of my red, Domingo Roho, dry beans. I put them in the pot unsoaked and cooked for 25 minutes and they were perfect. I used these beans to make a pot of chili and to go with it I made a cornbread in the Instant Pot. I have a small Bundt pan that fits inside the Instant Pot and I made cornbread from scratch. The IP makes an interesting cornbread that I really like. It is not crumbly like cornbread baked in the oven. It tastes exactly like regular cornbread, but the texture is very dense and moist. Instant Pot Cornbread by Brownrexx, on Flickr Chili by Brownrexx, on Flickr
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Post by brownrexx on Nov 12, 2022 14:38:34 GMT -5
I also have a recipe for chocolate cake in the Instant Pot using that little Bundt pan. I have not tried it because I try not to make too many baked goods. I have a severe will power problem and eat too much if it is in the house however if the chocolate cake is dense and stays moist like the cornbread, it should be fabulous.
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Post by pepperhead212 on Nov 12, 2022 21:02:38 GMT -5
brownrexx How do you cook that cornbread - do you just put the pan in the IP on a rack, or add some water, to steam it?
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Post by brownrexx on Nov 13, 2022 10:09:59 GMT -5
pepperhead212, they make metal Bundt pans that fit in the IP and I bought one on Amazon 2 years ago just to try it. I added water to the pot and just lowered the pan into it, no rack. The important thing is to make a tent of foil over the top of the Bundt pan to prevent water from dripping onto the cornbread. I guess that the bread is steamed and I would not want to substitute it for oven baked cornbread all of the time but I like it for a change. 2 days later it is still moist and delicious. The cornbread itself has a denser texture than oven baked cornbread. I did not save the reference for my recipe but this one is the same except that it uses a trivet and buttermilk. I used whole milk. My cooking time was also only 25 minutes and this one is 45 minutes and since my cornbread had a spot in the center that was soft, I think that I will increase the time next time. whatsinthepot.com/instant-pot-cornbread/#mv-creation-126-jtr
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Post by pepperhead212 on Nov 13, 2022 10:33:41 GMT -5
Thanks brownrexx; I don't have the IP bundt pan, but I do have a springform pan for it. The recipe looks good, but I will definitely reduce the sugar, and probably increase the cornmeal to flour ratio. Otherwise, it does look like a basic oven recipe.
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Post by spike on Nov 13, 2022 14:24:57 GMT -5
Tonight is homemade vegetable beef soup.
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Post by hairymooseknuckles on Nov 13, 2022 18:47:38 GMT -5
brownrexx When I was younger man, I worked with a several ladies. One of which was a little gullible. We always tried to celebrate each others Birthday. Miss gullible’s Birthday came around and I happened to be in charge of getting her cake. Well you know me, I was always pranking someone. I took white cornmeal and made a cornbread in a cake pan. Two layers I did. I frosted it up real pretty and took it to work. I put a bug in everyone’s ear, so they knew what to expect. We sung happy birthday and let her cut the cake. It was a riot! We had the biggest laugh when she took a bite and frowned. After all the laughter died down, I brought out her real cake which was Chocolate. I also made her a buttermilk pie as that was her favorite. Speaking of cornbread. When I was growing up, our cornbread was never sweet. It was baked in a cast iron skillet till done, flipped out of the skillet and put back in the oven to sweat for a couple minutes. That gives it a good “crunch.” It wasn’t until I was darn near 30 that a Marie Callendar’s restaurant opened and I tasted “sweet” cornbread. It took a while to grow on me, but I really like it now, especially with honey butter.
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Post by hairymooseknuckles on Nov 13, 2022 18:53:05 GMT -5
I had cream of tomato soup made with half & half along with a grilled 4 cheese sandwich.
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Post by brownrexx on Nov 13, 2022 20:49:25 GMT -5
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Post by pepperhead212 on Nov 13, 2022 21:55:26 GMT -5
I made some mushroom barley soup today, with some dried fresh beans (red and green), soaked before cooking, and about 3/4 c red lentils, cooked at the end, to thicken it, plus the nutrition, of course. It has 1 lb button mushrooms, plus 3/4 oz dried boletus - the reason the soup is so dark. The boletus is cooked with the liquid and 3/4 c barley, after cooking the seasonings in olive oil. Cooked mushrooms and red lentils are added, and cooked last. Also made some bread to eat with it. Soaked, cleaned, and chopped dried boletus mushrooms, for the soup. by pepperhead212, on Flickr 4 oz dried Thai red beans, soaked, for the soup. by pepperhead212, on Flickr 1 lb button mushrooms, steamed, then browned in a small amount of oil. by pepperhead212, on Flickr Steamed mushrooms, sauteed, then ready to into the soup. by pepperhead212, on Flickr Finished mushroom barley soup, ready to serve. by pepperhead212, on Flickr Mushroom barley soup, served with a little reggiano cheese. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 16, 2022 14:47:16 GMT -5
I made more of a snack, today, some guacamole, maybe the last batch, using fresh peppers and tomatoes, from the garden (though it's not really bad, using the frozen ones!). I also went out and pulled a small scallion, for the onion part of it. And next to the scallions, were a few sugar snap peas - something I eat as a snack, that are like a dessert! I rarely eat those any other way.
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Post by pepperhead212 on Nov 18, 2022 23:40:04 GMT -5
I made a dish in the Instant Pot with that malvani masala I made last night - a dal, with 3 types of dal, starting by browsing a large onion, followed by sautéeing a tb of garlic briefly, then over a cup of finely chopped tomatoes, plus 2 tb of that masala, to release the flavor. When cooked down, I added 5 c water, 1/2 c each toor, moong, and channa dal, about 2 c of chopped cauliflower greens, plus about a cup of dried summer squash (a first for me - something a friend gave me all at once, and I dried it). I added some salt - more later - and cooked it on manual, for 13 min, and let pressure release in 15 min. I added the butternut squash, 1/3 c black quinoa, and another 2 tsp of the masala, and simmered about 25 min. I tried the first bowl as is, and it was good, but not as good as similar dishes with a tarka - the simple tempering of mustard seed, cumin seed, asafoetida, and curry leaves. So I made some, and stirred it in, and it was definitely better - the leftovers I'll also put some cilantro in. It actually smelled like something with meat was cooked with this - tasted a little like it, too. Maybe it was that dagad phool - I hadn't put that in any masalas before. Adding about 2 c of butternut to the dal, made with some greens, and some of that Malvani Masala I just made. by pepperhead212, on Flickr Finished dal, with greens, dried squash, butternut, and Malvani Masala. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 23, 2022 19:03:52 GMT -5
A funny thing happened yesterday - I was talking to the lady, whose house I'm going to for TG, and asking if there was anything else I could make, and bring over; I was already set to bring over some brownies, and that butterscotch pumpkin pie, but she said they already had 2 pies, so I don't have to make that, but if I could make one of those dals I told her abuse the day before, that would be plenty! Not traditional TG fare, but she said she was talking to her kids about it, and both would rather have that from me than a pie! Mind you, this is the Indian lady that offered to pay me to make these things for her once a week! Another friend came by, as I was finishing this - very similar to that last dal I made, except I added some black chickpeas, potatoes, and used ghee for the fat - and I told him it was to take over there, and he thought I was trying to torture him! But I gave him one of the last two bowls from the last batch, and he thought the same thing I did - that it tasted like it had some sort of meat in it. This batch tastes even more like that, probably because of the ghee. Dal, with butternut squash and potatoes, with kala chana - black chickpeas. by pepperhead212, on Flickr Now I have to go make the brownies, and that's easy...except only eating one, before taking them over there. ![::)](//storage.proboards.com/3247375/images/5fgItcrHDrgPaoOqpS2a.png)
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Post by pepperhead212 on Nov 23, 2022 22:53:22 GMT -5
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Post by Hensaplenty on Nov 24, 2022 9:08:46 GMT -5
pepperhead212, I would love to eat your dal dishes, too. (I really enjoy ethnic foods, especially Indian.) I can only imagine how good your kitchen smells (like all the time.)
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Post by pepperhead212 on Nov 27, 2022 19:19:49 GMT -5
I made a batch of fried rice, with the last 1½ cups or so of the leftover turkey, my friend sent home with me. I chopped up about 1½ c of greens, as well, and one scallion, from the garden, which was like 4 or 5 normal scallions -half I put in with the greens, the rest at the end, along with about a dozen small snow peas and sugar snaps - all I could find in the garden. Started with 1 tb each minced ginger and garlic, followed by a tb of Szechwan chili paste with garlic. I cooked some brown basmati rice last night, to have cold, for this. No eggs left for it, but even if I had some, I probably wouldn't have used them - would have saved them for the necessities, like cookies. ![(rofl)](//storage.proboards.com/3247375/images/LO3fz8obUsoM1TzmCkAS.png)
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Post by Laura_in_FL on Nov 28, 2022 8:19:59 GMT -5
I made the turkey pot pie last night and like a dummy I forgot to take a photo. It wasn't magazine-worthy or anything, but it looked pretty good. ![::)](//storage.proboards.com/3247375/images/5fgItcrHDrgPaoOqpS2a.png) It was well-received by the kiddos and about 3/4 of it was devoured. I have a bunch of bread that is getting a little stale. So to use that bread up (and make the kiddos happy) I will be making French toast for dinner tonight. Since son #2 is coming over for dinner, I will need to make a great big pile of it, too! He can put away a LOT of French toast. Also, he is going to bring some leftovers back to his big brother, who wanted to come tonight but won't be able to make it.
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Post by Laura_in_FL on Nov 29, 2022 7:46:57 GMT -5
I bought a small ham (just a few pounds) and we're going to have that tonight. I am doing easy stuff this week. ![:)](//storage.proboards.com/3247375/images/AgR8NN4iidU1wy_OcyQm.png)
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Post by brownrexx on Nov 29, 2022 10:26:40 GMT -5
Turkey is all gone and I am already tired of overeating. Tonight I am making a big bowl of tuna salad which we eat on saltines and we will have a side of cottage cheese.
Today's lunch will be yogurt and a glass of water.
About 30 years ago I let my weight get way out of hand and eventually I had to lose 35 lbs. I have kept that off since then and as soon as I feel like I am gaining 2-3 lbs I cut back. I will be eating Christmas cooking soon so today I am on the yogurt for lunch diet.
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Post by Laura_in_FL on Nov 30, 2022 8:08:25 GMT -5
Lunch for me will be the last small piece of turkey pot pie. (We had some of the other Thanksgiving leftovers as side dishes with last night's ham.) And then Thanksgiving leftovers are done - yay! Tonight will be jambalaya. It's going to be damp and cool tonight, so spicy food will be nice. ![:)](//storage.proboards.com/3247375/images/AgR8NN4iidU1wy_OcyQm.png)
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Post by pepperhead212 on Dec 2, 2022 23:00:57 GMT -5
I made a comfort food for dinner - a one dish meal, with 2 dals, a bunch of greens, the rest of that batch of congee I made a couple nights ago, and a little more of that quinoa. Seasoned with some of that rasam powder I made a while ago, with some garam masala at the end. Blended it up, before tempering, and adding cilantro. Dal, with greens, and the leftover congee added, blended, then the tarka added, with the cilantro. by pepperhead212, on Flickr
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