Whatcha Cooking today?
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pepperhead212
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- Joined: Mon Jan 20, 2020 12:07 am
- Location: Woodbury, NJ
Re: Whatcha Cooking today?
This was more of a late lunch, though I have a lot leftover for dinner, and later meals!
I made my last raw tomato pasta sauce of the season today, since the basil is almost completely gone from those cool nights (soon, however, the hydroponics will take over), and I used up the last 2 lbs of tomatoes at once (a few still there, but not all at once). I added some minced garlic, basil, and olive oil (the base recipe), plus some chopped niçoise olives and minced anchovies. This time I added a can of rinsed cannellini beans and a half cup of quinoa, which I cooked quickly in the Instant Pot, then rinsed and drained it, before adding to the mix.
Last raw tomato sauce of the season, before adding the pasta. by pepperhead212, on Flickr
Pasta with raw tomatoes, quinoa, cannellini, garlic, basil, niçoise olives, anchovies, and olive oil. by pepperhead212, on Flickr
I made my last raw tomato pasta sauce of the season today, since the basil is almost completely gone from those cool nights (soon, however, the hydroponics will take over), and I used up the last 2 lbs of tomatoes at once (a few still there, but not all at once). I added some minced garlic, basil, and olive oil (the base recipe), plus some chopped niçoise olives and minced anchovies. This time I added a can of rinsed cannellini beans and a half cup of quinoa, which I cooked quickly in the Instant Pot, then rinsed and drained it, before adding to the mix.
Last raw tomato sauce of the season, before adding the pasta. by pepperhead212, on FlickrPasta with raw tomatoes, quinoa, cannellini, garlic, basil, niçoise olives, anchovies, and olive oil. by pepperhead212, on FlickrWoodbury, NJ zone 7a/7b
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pepperhead212
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- Posts: 3635
- Joined: Mon Jan 20, 2020 12:07 am
- Location: Woodbury, NJ
Re: Whatcha Cooking today?
This was more of a late lunch, though I have a lot leftover for dinner, and later meals!
I made my last raw tomato pasta sauce of the season today, since the basil is almost completely gone from those cool nights (soon, however, the hydroponics will take over), and I used up the last 2 lbs of tomatoes at once (a few still there, but not all at once). I added some minced garlic, basil, and olive oil (the base recipe), plus some chopped niçoise olives and minced anchovies. This time I added a can of rinsed cannellini beans and a half cup of quinoa, which I cooked quickly in the Instant Pot, then rinsed and drained it, before adding to the mix.
Last raw tomato sauce of the season, before adding the pasta. by pepperhead212, on Flickr
Pasta with raw tomatoes, quinoa, cannellini, garlic, basil, niçoise olives, anchovies, and olive oil. by pepperhead212, on Flickr
I made my last raw tomato pasta sauce of the season today, since the basil is almost completely gone from those cool nights (soon, however, the hydroponics will take over), and I used up the last 2 lbs of tomatoes at once (a few still there, but not all at once). I added some minced garlic, basil, and olive oil (the base recipe), plus some chopped niçoise olives and minced anchovies. This time I added a can of rinsed cannellini beans and a half cup of quinoa, which I cooked quickly in the Instant Pot, then rinsed and drained it, before adding to the mix.
Last raw tomato sauce of the season, before adding the pasta. by pepperhead212, on FlickrPasta with raw tomatoes, quinoa, cannellini, garlic, basil, niçoise olives, anchovies, and olive oil. by pepperhead212, on FlickrWoodbury, NJ zone 7a/7b
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worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Whatcha Cooking today?
Nothing today and total garbage the last two days and went to bed hungry last night.
What I mean by garbage is Cheetos for breakfast and lunch with a fried cherry pie from the store with cool water.
One night it was a frankfurter sandwich another pasta with frankfurters.
The rest of the week was cold canned ravioli.
Been working long hours and totally wiped out.
Not to mention a job I was on ran by another guy that was and is a total %^&* show of a disaster.
Stressed out big time.
So bad the head of the head vampires came out to the job.
I mean like the (((Head Vampire))).
What I mean by garbage is Cheetos for breakfast and lunch with a fried cherry pie from the store with cool water.
One night it was a frankfurter sandwich another pasta with frankfurters.
The rest of the week was cold canned ravioli.
Been working long hours and totally wiped out.
Not to mention a job I was on ran by another guy that was and is a total %^&* show of a disaster.
Stressed out big time.
So bad the head of the head vampires came out to the job.
I mean like the (((Head Vampire))).
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
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karstopography
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Re: Whatcha Cooking today?
3# Choice Angus chuck roast in the crock pot. Seasoned and Browned the roast first and tossed that in the slow cooker along with some beef broth, cream of mushroom soup, and sliced onions. Smells great.
Going to mash some yukon gold potatoes along with a mix of zucchini and yellow squash on the side. Basic dishes that are hard to go wrong on.
Going to mash some yukon gold potatoes along with a mix of zucchini and yellow squash on the side. Basic dishes that are hard to go wrong on.
"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
Thomas Jefferson
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worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Whatcha Cooking today?
News flash now they are texting for folks to volunteer work tomorrow at that horrible place, not gonna happen. 
I made tuna fish sandwiches today ate two and they were really good.
I made tuna fish sandwiches today ate two and they were really good.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
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karstopography
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Re: Whatcha Cooking today?
charcuterie board
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
Thomas Jefferson
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Sue_CT
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- Joined: Tue Dec 10, 2019 11:03 pm
- Location: Connecticut Zone 6A
Re: Whatcha Cooking today?
The Chuck roast sounds delicious, and the charcuterie board looks wonderful. Nice job on the board. 
Worth, enjoy your weekend off.
Worth, enjoy your weekend off.
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JRinPA
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- Joined: Sat Jun 13, 2020 1:35 pm
- Location: PA Dutch Country
Re: Whatcha Cooking today?
Looks good...
We've been stuck eating this boring stuff every night...wet aged deer loin! Rolled in kosher salt and 4 pepper grind, butterfly chopped, and cooked in butter. With green beans and peas on the side, yuck!
I still haven't unpacked that nise wave, I was afraid this might happen. Tender deer don't need it...
Well now I'm hungry, have to go find something...
We've been stuck eating this boring stuff every night...wet aged deer loin! Rolled in kosher salt and 4 pepper grind, butterfly chopped, and cooked in butter. With green beans and peas on the side, yuck!
I still haven't unpacked that nise wave, I was afraid this might happen. Tender deer don't need it...Well now I'm hungry, have to go find something...
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rxkeith
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- Location: keweenaw peninsula
Re: Whatcha Cooking today?
today, it was one of my one pot wonders with left overs.
had some left over chuck roast, three days old. not sure how that happened
with a 16 yr old boy that's always hungry.
chopped some carrots, onions, celery, garlic, a parsnip, and some cauliflower stubs
my wife had saved in the fridge. chopped a few fingerling potatoes, and threw everything
in a pot with some stock from the crock pot plus some store bought stock from an open carton
in the fridge. seasoned it with salt, pepper, savory, marjoram, and basil. i simmered it until
the vegetables were done, then added the roast along with leftover green beans.
there were no leftovers from this pot.
keith
had some left over chuck roast, three days old. not sure how that happened
with a 16 yr old boy that's always hungry.
chopped some carrots, onions, celery, garlic, a parsnip, and some cauliflower stubs
my wife had saved in the fridge. chopped a few fingerling potatoes, and threw everything
in a pot with some stock from the crock pot plus some store bought stock from an open carton
in the fridge. seasoned it with salt, pepper, savory, marjoram, and basil. i simmered it until
the vegetables were done, then added the roast along with leftover green beans.
there were no leftovers from this pot.
keith
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Amateurinawe
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- Joined: Wed Jul 08, 2020 1:11 am
- Location: Emsworth UK
Re: Whatcha Cooking today?
Spicy beef with chillies and carrot in sesame oil, rainbow vegetables with coriander, skewers of chicken basted in tahini and Thai green curry sauce. Prawn crackers and Noddles finishes this off.
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The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself
I cannot change history, so I do hope i gave you a good impression of myself
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Amateurinawe
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Re: Whatcha Cooking today?
if there is anything left, we are two hungry whippets....
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The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself
I cannot change history, so I do hope i gave you a good impression of myself
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Amateurinawe
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- Location: Emsworth UK
Re: Whatcha Cooking today?
lMmm 0 to 37.5 mph in 3 seconds........perhaps not just yet...
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The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself
I cannot change history, so I do hope i gave you a good impression of myself
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karstopography
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Re: Whatcha Cooking today?
Steamed blue crabs, Maryland style. Why don’t I do this more often? Really outstanding. Crabs fresh off the boat. Thanks, Ernie, hope you catch those people stealing your catch.
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
Thomas Jefferson
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pepperhead212
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- Joined: Mon Jan 20, 2020 12:07 am
- Location: Woodbury, NJ
Re: Whatcha Cooking today?
I picked the last of my eggplants, yesterday, and today I cut them up, and got about 37 ounces of cubes, so I made a little over a double recipe of my favorite Szechwan eggplant recipe. I also pulled two huge spring onions, which, when chopped up, were over the 16 scallions called for in the double recipe! As always, I cut the roots off by about 1/4", and replant them - I should have more next spring!
Getting ready to cut up two huge spring onions, for Szechwan eggplant. by pepperhead212, on Flickr
Finished Szechwan eggplant, tossed with a lb of rotelle - my favorite pasta with it, as it traps the bits and pieces. by pepperhead212, on Flickr
Getting ready to cut up two huge spring onions, for Szechwan eggplant. by pepperhead212, on FlickrFinished Szechwan eggplant, tossed with a lb of rotelle - my favorite pasta with it, as it traps the bits and pieces. by pepperhead212, on FlickrWoodbury, NJ zone 7a/7b
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worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Whatcha Cooking today?
I just discovered picante sauce mixed with sour cream is the bomb.
Had a snack with it and corn tortilla chips after a nap and my tuna fish salad extravaganza.
Had a snack with it and corn tortilla chips after a nap and my tuna fish salad extravaganza.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
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karstopography
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Re: Whatcha Cooking today?
Getting ready to fry fresh gulf shrimp and garden okra. Eating pretty good this weekend.
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
Thomas Jefferson
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karstopography
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Re: Whatcha Cooking today?
Meatless Monday or something. First time cooking with burrata. Black beauty eggplant, mint and pepper flakes from mon Jardin. Lemon juice, lemon zest, garlic. Wish I made it up it was that good. Southern Living recipe.
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson
Thomas Jefferson
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worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Whatcha Cooking today?
Got some mayocoba beans soaking over night.
No idea what I'm going to do with them yet.
No idea what I'm going to do with them yet.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Whatcha Cooking today?
I think this stuff will do for starters.
Homemade too.
Just ate a thin slice and it is bad to the bone.
By the way it is raw but no worries.
Been saving it for something special.
Homemade too.
Just ate a thin slice and it is bad to the bone.
By the way it is raw but no worries.
Been saving it for something special.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
-
Sue_CT
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- Joined: Tue Dec 10, 2019 11:03 pm
- Location: Connecticut Zone 6A
Re: Whatcha Cooking today?
Looks good, Worth. I have to pay quite a bit for good pancetta at the store. Sometimes I will buy about a 2-3 inch chunk, cut nice thin slices like that and freeze them individually so I can pull out just one slice to use. It doesn't take a lot for most things. I like to dice it, saute it and then add my scrambled eggs to it.