Whatcha Cooking today?

[worth1]

The price of corned beef is ridiculous.
There is a large Catholic community here due to Spanish influence but they aren't Irish and most I've talked to have never even heard of pastrami or corned beef or anything else European above Spain.
No sauerkraut either.
Their meat markets aren't even the same.

[worth1]

Eating chili again.

[bower]

Chili is so good on a cold day!

[rxkeith]

double recipe of tunisian stew, a dr john mcdougall recipe.
no meat. its a good one.


keith

[pepperhead212]

Another one for chili today! I found over a pound of cooked chorizo in my freezer, and I made the tomato sauce with some soaked, dried tomatoes, plus some moritas, and added about 4-5 tb pure ground chili powder, to the usual onion and garlic, I start it with, to which I added the chiles at the end, plus 1½ tsp Mexican oregano, and 1 tsp cumin powder. I cooked it in in the Instant Pot, with the ground up dried tomatoes and moritas, with just 2 c water added, to stop the cooking of the onion and garlic, then rinsed the Vitamix container out with about a quart of chicken stock, and another cup of water. Then I added 2 c chana dal, 3/4 c barley, and added some soy sauce to taste (more salt later), and put the lid on, and set it to Manual 18 minutes , then let it reduce naturally. Then I tasted for seasoning, which turned out fairly good, and I stirred in the thawed chorizo, and a can of drained and rinsed corn, set it to cook again, this time on Manual low pressure for 15 minutes, and let it reduce naturally. Then I served it with some toasted corn tortillas, and some shredded cheese.
Lentil chili, with a couple of tortillas. by pepperhead212, on Flickr

[worth1]

I found a big sweet potato.
I sliced it and put on some white sugar Steen's cane syrup and black strap molasses.
Popped in the oven covered.
Can't find my marshmallows to save my life.

[worth1]

Corkscrew pasta cooked in just enough water to cook it on simmer without draining.
The water had Knorr tomato chicken bullion powder in it for the salt.
Marinara sauce was added.
Melted mozzarella cheese on top.
Meatless meal today.
The sweet potato concoction is in the oven.
Once it's out it's going outside to cool.
It's basically a custard.

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[worth1]

Yesterdays sweet potato concoction aka custard.
It turned out fantastic but I was a little afraid to taste it this morning.
The ingredients were a big baked sweet potato in the molasses Steen's cane syrup and white sugar.
The skin was removed.
Additional ingredients were...
A quarter stick of butter.
A goodly amount of.. Saigon cinnamon.
Ground allspice.
Ground nutmeg.
Basically a pumpkin pie spice.
2 eggs beaten with a fork.
I little flour about a quarter cup.
The sweet potato was mashed up with the fork.
The mixture was mixed up and put in a bowl and baked at 350F for about 50 minutes or until done.
No milk was added.
Very spicy and tasty.

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[worth1]

Still eating my cabbage potato soup.
I added a couple of hotdog weiners and s little water.
Just the ticket for these cold winter nights.

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[worth1]

Rrroasted yellow onions in the jacket, hamburger steak and baked potato.

[worth1]

Rrroasted yellow onions in the jacket, hamburger steak and baked potato.

It got pushed to today.
The onion and potatoes were already almost cooked but the last bowl of cabbage potato soup filled me up.

[rxkeith]

another one from moosewood low fat cook book that we like

ukrainian beet and bean stew.
lots of chopping involved.


keith

[Tormato]

I found a big sweet potato.
I sliced it and put on some white sugar Steen's cane syrup and black strap molasses.
Popped in the oven covered.
Can't find my marshmallows to save my life.

A sweet tooth you have.

Yoda

Recent threads about chili and sweet potatoes - A few weeks ago, I had a sweet potato topped with chili.

[bower]

I tried to make a sweet potato side last week, roasted a bunch of them sliced and spiced, but I wasn't too thrilled with the result and they're still sitting in the cold wondering what will become of us.

Tonight it's chicken heart stew, a big batch so I can freeze some. Many mushrooms and carrots in it - picked up two bags of local carrots which are so sweet and good, I wish I could get them year round. I was delighted to find any in January so I doubled up. Nobody grows carrots like these ones from Bishops Falls - not outside of Newfoundland that is.
The things they call carrot in the supermarket from yonder, I wouldn't bother eating it.

[Tormato]

I tried to make a sweet potato side last week, roasted a bunch of them sliced and spiced, but I wasn't too thrilled with the result and they're still sitting in the cold wondering what will become of us.

Tonight it's chicken heart stew, a big batch so I can freeze some. Many mushrooms and carrots in it - picked up two bags of local carrots which are so sweet and good, I wish I could get them year round. I was delighted to find any in January so I doubled up. Nobody grows carrots like these ones from Bishops Falls - not outside of Newfoundland that is.
The things they call carrot in the supermarket from yonder, I wouldn't bother eating it.

The whole carrots, here, have been dreadful, for more than a year. I usually go through a pound every one to two weeks, much more if I buy the five pound bags. I've tried a lot of carrots in the past year. There are always plenty of one and two pound bags, sometimes the five pound bags run out. With no sweetness at all, they taste lousy, borderline bitter, in a soup/stew. As a side dish, I can cut thin medallions, and finish them with a honey glaze. I might break down and spend about 3X the money on those fake baby carrots for the next batch of soup (likely turkey), to see if they taste any better. Or, maybe I'll just price the canned ones. I haven't bought those in decades, but I don't recall them ever being bitter.

I think that I will have carrots in the garden this year. The question is whether I will prepare a special bed for them, digging out the soil, screening out the rocks, and putting the soil back in, mixed with some added extremely fine silt or sand.

I like sweet potatoes so much, that all I do is select blemish free ones, scrub the skins really good, poke them with a fork or knife so they don't explode, bake then in foil in the oven or microwave them, and then just eat the whole thing, including skins, with nothing else added. As a side, white potatoes need something added, even if it's salted butter at a minimum.

Chicken hearts, comparable either to chicken gizzards or chicken livers? I find gizzards OK. But chicken livers are one of an extremely few foods that I find totally objectionable, both the smell and taste.

[bower]

Chicken hearts are nothing like livers. More of a dark meat morsel for flavor, but the texture is dense.

My standby recipe for a side of carrots is to toss them sliced into a little evoo with a bay leaf (and sometimes a little garlic), saute for a minute then add salt and a spoonful of honey, cover for 2 minutes on low and they're done. This is a save for less than sweet carrots, but like you said, when carrots are bad, ew they can be horrid. It does make you want to grow your own, for sure.
We're having a dud year for potatoes, I couldn't find a spud worth eating for months on end. They were even turning black when cooked, very disturbing.

[Tormato]

Chicken hearts are nothing like livers. More of a dark meat morsel for flavor, but the texture is dense.

My standby recipe for a side of carrots is to toss them sliced into a little evoo with a bay leaf (and sometimes a little garlic), saute for a minute then add salt and a spoonful of honey, cover for 2 minutes on low and they're done. This is a save for less than sweet carrots, but like you said, when carrots are bad, ew they can be horrid. It does make you want to grow your own, for sure.
We're having a dud year for potatoes, I couldn't find a spud worth eating for months on end. They were even turning black when cooked, very disturbing.

No shortage of potatoes, here. While I'm not an expert on all cultures and their food, we have plenty of Irish, Polish, German and Ukrainian people. Other large groups are Italian and Hispanic, but I don't know if potatoes are a staple of their cultures. On sale, I'm usually buying potatoes in 5 or 10 pound bags, at under 40 cents (US) a pound. Because of inflation for the past few years, there are going to be culls in the large bags. Producers will put just about anything in a bulk bag. It's the same with carrots and onions. I dislike those orange tinted translucent plastic bags for carrots, as it's very hard to tell what's really inside. I open up the potato bags when I get home, and sort out the ones that could spoil the rest of the bag. Here, late August to early September, just before the new harvest, there are still plenty of potatoes, but it might be hard to find quality non-russet ones. I like the first harvest potatoes that hit the stores. They have very thin skins that need no peeling.

[Tormato]

Still eating my cabbage potato soup.
I added a couple of hotdog weiners and s little water.
Just the ticket for these cold winter nights.
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Well, you're still alive.

I can't get you to slice hotdogs into half medallions, can I? Those full medallions are just about the perfect shape and size for choking on. And, I repeat this because I care about you.

[Cornelius_Gotchberg]

Metro Market Reduced Section supplyed DEEPLY DISCOUNTED Perdue boneless skinless Chicken Breasts (no anti-biotics...EVAH)
marinated in Ken's Lite Balsamic Vinaigrette. Ready for the "smooth side" down:

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Fall apart tender!

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The Gotch

[worth1]

A lot of excitement going on in the kitchen.
I had a wee bit of the wonderful cabbage potato soup broth left over.
Most people would have tossed it out.
I added more water and chicken bullion powder.
Some rice turmeric and hot chili powder from India.
Let it cook and it made a nice bowl.

Home fried potatoes with egg and another small hamburger steak.

Now it's sliced potatoes sliced onion covered in a skillet with a little chilli powder on top.
Velveeta cheese will come later.