Whatcha Cooking today?

[worth1]

My spaghetti sauce was boring.
I had some cilantro that needed using and I added some homemade Salsa Macha as well.

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[pepperhead212]

I had some of that mushroom barley soup reheated last night, with a handful of Swiss chard chopped up in it, and it might have been even better. I will probably have some with that tonight, and some grated reggiano, for another variation. I put a quart in the freezer, along with the second loaf of bread. Still 3 bowls of soup left there.

[Uncle_Feist]

Chili dogs and a Coke.

[worth1]

I've got a 12 inch Lodge cast iron skillet packed with chicken thighs.
Ingredients are.....
Chicken thighs..
tore brand chili powder that has salt in it.
Cumin powder.
Five spice powder.
Low sodium imported Soy sauce.
J-Lek Sriracha sauce.
In the oven at 350F.
No idea how it's going to turn out.

[worth1]

I needed a basting sauce so I made some with.
My homemade thick dark soy sauce with additional molasses.
More Sriracha sauce.
A dash of CABV.

[bower]

Made a chowder today with some little scallops I had in the freezer.
I started it like our old recipe for cod stew, which is super simple and so good. Onions, bay leaf, olive oil salt and pepper, simmered until they start to soften and turn golden. Then add some slabbed potato and a little water, cover to simmer for ten minutes, then add your cod, cover another ten and done.
This time since it's special scallops and because I could, I added a splosh of white wine instead of water. Usual ten minutes, then stirred in a huge clove of garlic off the rasp, scallops in for the ten. And then I stirred in some sour cream, frozen peas, chopped green onion and parsley.
It was delicious and since it seemed like one large serving, I ate the whole thing.

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[worth1]

Chicken licken.

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[Sue_CT]

Oh wow, I enjoyed my kale and sausage soup from the freezer with crushed blue corn tortilla chips but I would have loved to share either of those meals!

[Vanman]

Potato soup, no pictures. That chicken looks good.

[bower]

Potato soup with cilantro is a favorite.. so good (and this is how you get addicted to cilantro). I need to plant some in a pot now.

I made a sandwich tonight with a piece of lemon pepper chicken that had been in the freezer since... probably August. Slightly roasted red pepper, lots of Hellmans. Couple of zucchini fritters also found in the freezer.

[rxkeith]

last night it was the almost free turkey giblet soup again.
today it was canadian caught northern pike, a rump roast in the crock pot
and a second tetsukabuto squash. this was one of the larger ones, but there weren't any
mature seeds worth saving. this one is more moist than the first one we cooked. flavor is
better too. texture is fine, and very smooth. still, its not the best winter squash i have ever had.


keith

[worth1]

I've got a simple meatloaf baking in the oven in a skillet.
But I harvested this Swiss Chard before I came in the house.
It was cut up and put in the 12 inch cast iron skillet with two tablespoons of bacon drippings.
Black pepper, salt and lid on.
Cooked in it's own juices.
Afterwards I put some Knorr tomato chicken bullion powder on added boiled eggs and sprinkled with chili powder and apple cider vinegar.
All the leftover water from cooking was sopped up with paper towels.
Because I hate watery greens.

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[worth1]

The meatloaf.

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[rxkeith]

save that green water for drinking. when we cook a pot, and i mean a pot of greens,
we jar up the water when it has cooled. my wife likes to drink it straight. it can also be
reused for cooking any number of things in. long time ago i cooked oats in greens water.
kinda adds a new dimension to oats. i must not have liked it well enough to continue doing it.


keith

[worth1]

Heating my spaghetti sauce up for supper..

[bower]

Back to reality here, bulk cooking two packs of full chicken legs, which were the only thing on special that shopping day. Eight full legs for about $10. IDKY they should be cheaper per lb than a whole uncut chicken, but there it is. We bow to the mysteries.
These got a dressing made with olive oil, lots of garlic, salt, pepper, coriander, fair bit of cumin, summer savory, a bit of paprika, the Lal Mirch hot chili powder and lime juice. In hindsight I could've used more of the Lal Mirch. It is pretty hot and has a unique flavor, so I was a bit cautious with that, but I have a huge bag of it so I better figure out how I like it.
And then I finally made the date crumbles which Mom likes - I picked up a second box of dates on special, so I still have another one for later.
I want to make another dessert with a crumb crust that's gluten free for my SIL, got part way there but run out of steam. And space. I need to rebuild my kitchen.

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[pepperhead212]

I made a dal, with my smallest one of those butternuts of the season, which had 20.6 oz, or a little more than 4 c of cubes, once it was trimmed and seeded. I started by rinsing 1¼ c of toor dal, then soaking it, while cutting up the squash, chopping a large onion, and mincing 2 large cloves of garlic, with about a tb of ginger. I also measured out ingredients for the tarka, and the rest of the dal, to cook the dal with. I also blended 2 c of ripe tomatoes, to have ready.

Just before starting to cook, I drained the toor dal, then added about 3/4 c masoor (red) dal, and rinsed them well. Then I put about 2 tb ghee in the Instant Pot, and set it on sauté, medium, and when melted, added a large chopped onion (about 1¼ c), and when golden, I added 1 tsp curry seeds (more later), the minced garlic/ginger paste (with about a tsp of salt), cooked about 30 sec, then added about a tb of Kashmiri chili powder, 1/2 tsp turmeric, and 1½ tsp garam masala (more of this later, too), and cooked another 30 sec., then added the 2 c of tomatoes to the pot. I let that boil about 3 minutes, scraping the pot, then added just under 4 c water, used to rinse out the VM, and lid! Then I added the drained dal, the butternut cubes, and the cut up stems of the Swiss chard (the chopped greens go in later, with some chopped mild chiles, and a few pole beans, cut up). I tasted for salt - added about 1/2 tsp (most is in that garlic paste), mixed, then put the lid on, and set on Bean mode, for 5 minutes, and let it reduce 15 minutes (only had a small amount of pressure still). Meanwhile, I prepared those veggies to be added, and when the dal is ready, I stir the veggies in, set the IP so Bean mode, for 3 minutes, and let it reduce 15 minutes again, when done. Then I took the cover off, stirred in another tsp of garam masala, and let it sit on warm, while making the tarka.

In the 1 qt pot, I heated about 2 tsp ghee, then added another tsp of cumin, and 3/4 tsp mustard seed, and when it started crackling, added about 1/4 tsp asafoetida, followed by a large stem of curry leaves, stripped, until they were crisp, then I scraped it onto the dal. Then I added about 4 tb of chopped cilantro, to finish.
My smallest butternut squash this season, 20.6 oz of cubes, after trimming. by pepperhead212, on Flickr

The 20.6 oz of butternut cubes, plus the garlic/ginger paste, to go into the dal. by pepperhead212, on Flickr

Butternut dal dish, about 3/4 cooked, before a bunch more veggies being added, and briefly cooked. by pepperhead212, on Flickr

Chard, mild peppers, and a few pole beans, ready to stir into the butternut dal, to finish cooking. by pepperhead212, on Flickr

Cumin and mustard seeds, some asafoetida, and a large sprig of curry leaves, ready to make tarka. by pepperhead212, on Flickr

Cumin and mustard seeds, just starting to crackle, in a tb of ghee. by pepperhead212, on Flickr

Asafoetida added, and finally the curry leaves, cooked just until crispy. by pepperhead212, on Flickr

Tarka, just before stirring into the finished dal. by pepperhead212, on Flickr

Finished butternut dal, with some crispy slices of toasted French bread. by pepperhead212, on Flickr

[worth1]

I made a combination thing.
It's the Oklahoma onion burger but with buttery flour tortillas not hamburger buns.
So it's the Oklahoma onion burger quesadilla.
Burger was a smash burger on a bed of thinly sliced white onion and jack cheese.
The critter was placed in the two tortillas with cheese and crisped up with butter on the hot skillet.
Much easier than holding soggy hamburger buns.

[Sue_CT]

I thought you only liked corn tortillas? Are you making your own again? Would have liked to see a picture, it sounds good.

[worth1]

I thought you only liked corn tortillas? Are you making your own again? Would have liked to see a picture, it sounds good.

Only like flour tortillas at certain times and certain things.
They were store bought.
I'm still perfecting the process before I take any pictures.