Whatcha Cooking today?

[GoDawgs]

Pickles made Tangy Reuben Bake yesterday. It includes the ingredients of a Reuben sandwich (except the bread) but in casserole form and it's so easy to make. It also used Polish sausage or kielbasa instead of corned beef which is sometimes hard to find here. Less expensive too! Since I love Reuben sandwiches, I love this casserole too. Posting the recipe in the recipe section.

[worth1]

Im still eating Mexican rice and homemade tamales.
Got a little skillet chili left too.
These are pastor tamales, they have pineapple in them..

[pepperhead212]

Last night, in the Instant Pot I made a dal/curry, starting out by soaking about 3/4 lb worth of dried tomatoes, and a half lb worth of dried eggplant in hot water, while preparing the rest of the ingredients. I diced a med-large onion, and started it on Sauté in the Instant Pot in about 3 tb coconut oil, while mincing 5 cloves of garlic and about 2 tb ginger. Meanwhile, the tomatoes I blended smooth in the Vitamix. Then I added the garlic ginger mix to the onion, along with 2 tb sambar masala, stirred another 30 seconds, and dumped in the tomato paste, stirring well, and washed out the VM with 2 c water, and added that to the IP. Then I strained out the eggplant, saving another cup of water, and added those to the IP, plus 1 cup toor dal and 1/4 c moong dal, rinsed and drained. I added a little salt (more later), put the lid on, and set it for Manual 12 min., and let the pressure release naturally. Meanwhile, I cut about a dozen curry leaves in half, and measured out 3/4 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp cumin seeds, and 1/2 tsp asafoetida, and got the 2 tsp coconut oil melted in the pot, to make the tarka. And I cut up some of that bok choy to add at the very end

After the pressure released, I removed the lid, and stirred it, and corrected the salt, then made the tarka. Heated the mustard seeds in the coconut oil, adding the urad dal and cumin as soon as I heard any crackling, and when the urad dal had darkened, the asafoetida and curry leaves were added, and cooked until crisp, then scraped into the curry. Then I stirred in the 2 c or so of bok choy, to let cook just as long as it took me to chop up the quarter cup of cilantro. I finished this late last night, so I didn't eat much then, but ate it reheated twice today!
The tarka, just before scraping into the curry, after the curry leaves turned crispy. by pepperhead212, on Flickr

The almost finished dal/curry, with cilantro ready to stir in. by pepperhead212, on Flickr

[worth1]

More of that confounded never ending rice with cheese and corn tortillas.
Two yellow strong roasted onions one jacket on the other jacket off.
A slice of picanha I had stashed back in the freezer that'll be cooked on a hot cast iron skillet.

Lunch crackers and kippers.

[karstopography]

IMG_5358.jpeg

Some young and tight Ironman broccoli. A tiny bit of Green Sprouting Broccoli and Aspabroc broccolini. Maybe the last of the green beans.