Whatcha Cooking today?

[worth1]

Well that backfired.
My attempt at diversity and inclusion chowder made me dream about peppers.
Lots of peppers.

[bower]

Ran out of eggs for breakfast this morning, but I had this beautiful early tomato I've been patiently waiting to be perfectly ripe....
The bread from the new oven is perfectly baked. I guess I'm so used to living with the defects, I took them as part of the deal. I've never made this bread recipe in anything but the toaster oven, but the difference was obvious from the first slice. So far so good.
Tomato sandwich for frying gets layered up: bread, old white cheddar, tomato, salt and pepper, more old white cheddar, bread.
Shown here just before the salt and pepper to show you what my tomato slices are looking like This tomato is silky and sweet!

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Cut in two to fit in my little fry pan. Olive oil standard. This glowing burner fried it up in jig time.

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[brownrexx]

That looks wonderful [mention]Bower[/mention]

[pepperhead212]

I still have two of those Thai grilled chicken thighs, but I'm going to have to wait until later to eat one of those. Besides the usual tomatoes and pickled cucumbers I was snacking on, I made some bean salad, using all of the green beans I've harvested, plus a can each of white and dark red kidney beans, and 3/4 cup of whole oat groats, cooked in the IP. I also stirred in some chives, feta cubes, a minced Paper Lantern pepper, some minced Syrian oregano (like adding thyme), a bunch of halved cherry tomatoes, and my favorite vinaigrette. I probably ate a half bowl while mixing it, before eating the full bowl - the reason I am really not hungry yet for the chicken!
Bean salad, with tomatoes, a habanero pepper, chives, some whole oats, and feta. by pepperhead212, on Flickr

[MissS]

[mention]pepperhead212[/mention] that looks delicious.

[brownrexx]

I am getting lots of summer squash now and I just love this recipe for Patty Pan Squash sauté. I like the patty pan because it is firmer than zucchini and has a nice taste. This contains onions, garlic, cubed patty pan, diced red peppers, tomatoes, fresh mushrooms, salt and Italian seasoning. It looks similar to ratatouille but the Italian seasoning gives it a way different taste. It is super easy to make too.

Summer squash does not need to be boring, plain or mushy. This recipe would work with any squash.


Patty Pan Squash Saute by Brownrexx, on Flickr

[worth1]

Last night's supper.

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[PlainJane]

[mention]worth1[/mention], we do that a lot during the summer. I usually add fresh basil or mint, and some feta if I have it.

[worth1]

@worth1, we do that a lot during the summer. I usually add fresh basil or mint, and some feta if I have it.

I would have but didn't have any homemade goat cottage cheese.
Today I stopped off and got some store bought cottage cheese.

I like salt and black pepper on melons too.
Picked up some more while they last.

[pepperhead212]

Today I made a sambar, with 2 kinds of dal, and a bunch of okra, to use up all I had in a ziploc bag. I also used 2 small eggplants I just harvested. I also used up some tomatoes - ones I had to cut bad spots out of. I didn't eat much of it - I'm sharing it with some friends tomorrow. I also made a cucumber onion pachadi - something sort of like a raita, but more added to it, which I've made other versions of before. I have a bunch of cukes to use up, so I tried it, and it was really good. I ate all of that, I liked it so much, so I'll make a bunch more, for them. Cutting the items up took longer than it took to cook it.
A sambar, with 2 dals, plus okra and a couple of small eggplants. by pepperhead212, on Flickr

Onions, ginger, and cucumbers, cooked briefly, and cooling, with tarka added afterwards. by pepperhead212, on Flickr

Cucumber onion pachadi, after adding the yogurt to the cooked and cooled mix. by pepperhead212, on Flickr

[brownrexx]

[mention]pepperhead212[/mention] your sambar looks tasty but how is it eaten? Like a soup? Over rice or pasta? Something else?

[worth1]

@pepperhead212 your sambar looks tasty but how is it eaten? Like a soup? Over rice or pasta? Something else?

I think you're supposed to eat it like a dip with some sort of Indian tortilla like thing called a dosa with your hands.

[pepperhead212]

@pepperhead212 your sambar looks tasty but how is it eaten? Like a soup? Over rice or pasta? Something else?

I usually eat it like a soup, and I make it thicker than the traditional sambars, with more of the lentils. As worth said, it is often eaten with dosa, and when I take it to my friend's house, they are going to cook some flatbreads to have with it - not sure what kind they make, but I think it's a type of roti they usually do. When I make a one dish meal type of these, I usually add some whole grains, like oats, barley, brown rice, or wheat, which are not traditional, but nutritious with the lentils.

[worth1]

For lunch I had a whole 24 ounce container of cottage cheese and half a giant Pecos cantaloup.
I have a giant chub of ground chuck I'm in sort of a quandary as what to do with it.
So many choices.
If I can figure out where I put my new bottle of Worcestershire sauce I might make Cincinnati chili.
It's really starting to bug the devil out of me and am now wondering if I ever bought it to begin with.

[worth1]

I found my new bottle of Worcestershire sauce.
I thought I was losing my mind.
I could distinctly remember pulling it from the store shelf
Lea & Perrins' of course.
So my version of Cincinnati chili.
Don't have some of the ingredients like tomato paste and chocolate but it will do.
It will be cooked in the 12 inch Lodge cast iron skillet.
And served atop pasta with onions and cheese.
Maybe some of my homemade pickled jalapeño peppers to boot.

[worth1]

Spices include.....
San Antonio chili powder.
Chipotle powder.
Cumin powder.
Cinnamon powder
Freshly ground clove.
Ground allspice.
Fresh grated nutmeg.
Black pepper.
Beef bullion powder.
Next...
Chopped red onions.
Pressed Fresh garlic.
Cooking onion and garlic in skillet with oil.
Found a 28 ounce can of tomato puree I will use.

[worth1]

Just to tick off the purists I added two fresh chopped up jalapeño peppers I had on hand.
And by the way I'm using red onions.
Put the tomato puree in a stainless kettle and added two cups of water and the spices.
Letting it heat up and meld the flavors.
This is where I will adjust to my tastes.
Now that I think about it might as well add the Worcestershire sauce and vinegar.
Maybe a little brown sugar.
Probably not as I caramelized the peppers garlic and onions.

[worth1]

Decided to add the brown sugar.
The flavor is outstanding.
Nothing jumps out in flavor but combined it's really good.
Added about 3 pounds of ground chuck and mashed up according to traditional recipes.

[worth1]

The chili came out fantastic.
Had it with Colby cheese and onions on top.
No idea if it is authentic but I bet it is really close.
Watching a few videos it amazed me what northerners think Texas chili is.
One guy made some that looked like pale vegetable soup.
And where did this term BBQ chili come from?
I have never heard of it.
And to too it off.
Cincinnati chili doesn't have beans in it like Texas chili does.
Seriously.
I almost spit my drink all over the place.

[GoDawgs]

I'm going to make pork chops in mushroom and onion gravy, steamed fresh picked green beans and fresh shelled lima beans. I've never seen freshly shelled limas in any stores around here and so we're blessed!