Whatcha Cooking today?

[bower]

Since my oversalted turkey experience, I'm convinced that your own body will react when oversalted, and caused everything to taste too salty the day after - at normal amounts of salt.
The real sodium issue is ultraprocessed food where the saltiness is hidden by a ton load of sugar and other things. For home cooking, salt to taste IMO a fair approach.
That looks like a lovely dinner.
I've been too busy to cook for a couple of weeks, so I guess my cooking and freezing marathon there awhile ago was timely.

[karstopography]

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Redfish on the half shell and squash casserole. I love it when the dinner is mostly made of something I caught and grew and even better when both are delicious.

I seasoned the redfish with fresh minced garlic and a little harissa paste. Harissa is a keeper condiment for this recipe.

Six yellow squash went into the casserole.

[worth1]

Been hitting the low notes recently when it comes to cooking and showing off fancy to me dishes.
Tonight I decided to make chilli spaghetti with my last can of Wolf Brand.
Lord only knows I like making chilli but having a can of chilli to warm up at a moments notice is really convenient.
It's like eating someone else's cooking.
Last night was beef stew.
Still sawing on the German chocolate cake.

Here's the chili spaghetti on steroids.
A big handful of spaghetti cooked.
A can of Wolf Brand chili.
A same size can of diced tomatoes.
A goodly chunk of monster cheese.
Olive oil.
Heat up chili
Cook spaghetti it was over 1 pound didn't measure.
Put hot chili over spaghetti in pan and add pasta water.
Add olive oil.
Add the juice from the diced tomatoes.
Mix a bit but don't go crazy.
Just lift up the pasta a bit so juice runs down.
Put diced tomatoes on top.
Put grated cheese on top of that.
Bake at 375 for around 20 minutes or so.
Let cool and serve.

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[worth1]

Thanks @Sue_CT
It's sort of a spaghetti casserole thing.
Cuts out in squares like lasagna.
Waiting for it to heat up covered in oven for leftovers tonight.

[worth1]

2 pounds of Italian meatballs my way.
1 pound ground chuck on sale.
1 pound mild Italian sausage.
A head of Italian parsley leaves finely chopped saving stalks for the sauce.
Half a huge white onion diced.
Garlic powder tablespoon.
Cumin tablespoon.
Fennel ground handful.
Star anise ground 4 stars.
Mexican oregano half handful.
Black pepper 2 tablespoons.
Salt teaspoon per pound of meat.
Powdered milk half a cup.
3 eggs one jumbo 2 large.
Homemade bread crumbs at least a cup of more.
Corn starch quarter to one third cup.
Dash of water.l probably half cup of less.
Naturally I didn't measure most of this but it's repeatable for me.
Mixed by hand until stiff and sticky.
Letting rest.
The raw stuff tastes really good.

[worth1]

I finely went out in the garage and broke out my 3 quart stainless kettle steamer basket combo contraption.
It's an old Tramontina that has a pasta strainer basket a steamer basket and a lid.
My other two stainless kettles are tied up at the moment one was too small anyway.
I'm making a pasta sauce with ground chuck in it.
Other ingredients are ..
Olive oil.
Slice of bacon.
Half a giant white onion finely chopped.
Stalk of celery finely chopped.
3 sweet colored peppers chopped.
Garlic paste..
Garlic powder.
Black pepper.
Italian parsley stalks finely chopped.
1 15 ounce can of diced tomatoes for chili.
That's what the can says they may be bigger chunks.
1 15 ounce can of tomato sauce.
1 28 ounce can of tomato puree.
Teaspoon of cumin.
Oregano Mexican.
Basil leaves dried.
Fennel seeds.
Teaspoon of Knorr beef bullion powder.
Dash of Worcester sauce.
Dash of A1 sauce.
Blue cheese.
Dash of lemon lime soda to kill the tartness of the tomatoes.
Water to thin out and cook back down.

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[pepperhead212]

Tonight I made a pasta dish to use up a lb of mushrooms, some more of that choy sum, and some of those very ripe tomatoes. I started with a quarter lb of bacon cut into 1/4" squares, and put it in the Instant Pot, on Sauté medium, and cooked, stirring occasionally, while cutting up a large onion, and I added this, when the bacon was about 3/4 browned, adding a little olive oil (less than a tb of bacon fat rendered), and cooked, while chopping up 6 small cloves of garlic, with about 3 tb of fresh rosemary and 4 tb of fresh sage. When onion was medium browned, I added the garlic and herbs, along with a generous 2 tsp of red miso, and cooked about a minute, stirring constantly, then turned it off, and deglazed the IP with about 1/4 c white vermouth. Then I poured in close to 30 oz of tomatoes, blended into a coarse purée, turned the IP back onto Sauté/medium, and let the sauce cook down, while cleaning, slicing, then cooking the mushrooms, then chopping up the choy sum and parsley. I added about 2 tsp soy, for the salt, and a generous tsp of black pepper, then about 2 tsp red wine vinegar (needed a little more acidity added to the tomatoes). I then added 3 1/2 c water, let it start simmering, then turned it off, stirred in the mushrooms and chopped choy sum stems, and 1 lb of medium shells, and stir to get all the shells under the sauce, seal the lid, set the IP at Manual/3 min., and when the 3 min is up, release the pressure quickly; when totally released, remove lid, and stir in the chopped leaves, stirring for a minute, until wilted, then stir in the parsley, and taste for seasoning. I served with a little grated Asiago on it.
Choy Sum leaves, to add last, after opening the IP, and stirred until wilted, followed by the parsley. by pepperhead212, on Flickr

The tomatoes ready for the pasta, after adding the chopped choy sum stems and mushrooms. Chopped leaves go in last, to cook briefly. by pepperhead212, on Flickr

Finished pasta mushroom dish, after stirring in the chopped choy sum leaves, and stirring about a minute, then stirring in the parsley. by pepperhead212, on Flickr

Finished pasta dish, before grating a little Asiago on top. by pepperhead212, on Flickr