Whatcha Cooking today?

[Julianna]

We went light. Quorn nuggets, asparagus steamed and with butter, and a rice pilaf. Three year old finished everything and also ate some of my nuggets .

[GoDawgs]

Tomorrow is Football Saturday around here and a lot of times we make a frozen pizza for a quick and easy lunch. It's also Carb Cheat Day. LOL! Walmart was out of my favorite Screamin' Sicilian this week so last night I made my own dough. It's been a while since I did that but it's resting in the reefer to tang up a bit. Today I will make some pizza sauce from our home canned tomatoes and let it simmer low and slow until it's as thick as I want it. There's some fresh oregano, basil and a hint of rosemary to add in there with the garlic. Then it will sit in the reefer overnight to flavor up some more. Geez, I haven't used that pizza stone in a long time but it's still got that flavor baked into it.

It came out great! Toppings were pepperoni,thin sliced onion, fresh mushrooms, chopped fresh garlic, marinated eggplant and kalamata olives. We make that marinated eggplant and it's so good, adding just a slight tang. It's the first time I used this particular dough recipe and the crust came out nice and light.

[pepperhead212]

I made a delicious casserole based on that Boogaloo meat sauce I saw on pbs, instead of sandwiches - the original was sort of a sloppy joe, topped with cheese. I made it with venison, and instead of the dried garlic in the sauce, I used 2 large cloves, pressed into the meat, towards the end of the browning, about 2 minutes before adding the sauce. I cooked some brown basmati rice and oat groats together, and rinsed a can of dark red kidney beans, and mixed that into the grains, and put that into a 2 qt casserole. I spread the meat sauce on the casserole, then I topped it with some shredded queso panela - a mild Mexican cheese that browns well, and has a slightly buttery flavor.
Boogaloo sauce, cooked and set aside. by pepperhead212, on Flickr

Browned onions and venison, with Boogaloo sauce added. by pepperhead212, on Flickr

Finished Boogaloo meat sauce. by pepperhead212, on Flickr

Added a can of rinsed kidney beans to some of the grains. by pepperhead212, on Flickr

Meat sauce spread evenly over the beans and grains. by pepperhead212, on Flickr

Topped with shredded queso panela. by pepperhead212, on Flickr

Finished Boogaloo casserole, baked 12 minutes in a 425° convection oven. by pepperhead212, on Flickr

[worth1]

Yep it's that time of year again.
November 10th the US Marines Birthday.
To celebrate I'm conducting an experiment with ground chuck.
Added dried onion flakes, freshly ground black pepper and Knorr beef bullion for the salt flavor.
It also contains MSG of which I have no problem with.
It's a 1 pound 14 ounce chunk of meat.
Also it will have griddled onion halves and pablano chilies.
Next side fried taters.

[worth1]

I forgot to mention I put a squirt of ketchup in the meat too.
Then I made a dark gravy.
Basically a Salisbury steak.
One of the best I ever have had.

[worth1]

Some of y'all might remember me cooking down apple cider into a black thick syrup some time ago.
The stuff keeps forever.
It's called apfelkraut.
Put some on some potato pancakes i just made from last night's leftover mashed potatoes.
All I did with the mashed potatoes was to add an egg some flour dried onion flakes and baking powder.
Cooked on hot oiled skillet like you would a pancake.
Kartoffelpuffers mit apfelkraut.

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[worth1]

Kartoffelpuffer in action.
The trick is to get the moisture content right with just the right amount of four and baking powder.
The dried onion flakes are a plus too.
And the skillet can't be too hot.
Practiced at it many times.

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[Tormahto]

Kartoffelpuffer in action.
The trick is to get the moisture content right with just the right amount of four and baking powder.
The dried onion flakes are a plus too.
And the skillet can't be too hot.
Practiced at it many times.
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So, it was good, not offel?

[pepperhead212]

I was going to make this last night, but my cousin called, and we talked for over 2 hours! So I made it today, instead. It's a Goan style dish - hot, and sour, with a coconut base, a LOT of garlic! I doubled the original recipe, as it was for 2 lbs mussels in the shells, but I had 2 lbs frozen mussels, removed from the shells. I didn't have fresh coconut, so I used some re-hydrated, unsweetened coconut instead, like I usually do, when it's ground to a paste.

The onions are sautéed in some oil, until golden, then garlic, ginger, and 6 chopped Thai green chilis are added, and cooked 2 minutes. The coconut paste (with roasted coriander, cumin, and 18 dried chilis in it), tomatoes, tamarind, salt, and a little water is added, and cooked down about 10 min. Then the mussels were added, and cooked, covered, about 4 minutes. Some coconut vinegar was added here, and a little jaggery, to adjust tartness. Served on some reheated brown basmati rice and oat groats. Absolutely delicious, and not too hot, even with all those peppers. Most were the late harvested Meteors, so this sort of proves they weren't very hot.

This probably took less time to cook than the rice and oats a couple nights earlier!
About a half cup of minced garlic and ginger for the Goan style mussels. by pepperhead212, on Flickr

2 cups coconut, plus roasted coriander, cumin, and Thai chilis, to grind into a paste. by pepperhead212, on Flickr

Coconut spice paste for the Goan style mussels. by pepperhead212, on Flickr

Lightly browned onions, with garlic, ginger, and green chilis added. by pepperhead212, on Flickr

Tomato, water, and tamarind added to the cooked onion/garlic mix. by pepperhead212, on Flickr

Sauce cooked down, with a little water left to steam the mussels. by pepperhead212, on Flickr

Mussels added, before mixing in, and cooking for 4 minutes. by pepperhead212, on Flickr

Finished Goan Mussels by pepperhead212, on Flickr

Goan style mussels, served on reheated basmati brown rice and oat groats. by pepperhead212, on Flickr

[worth1]

Prep work for stir fry.
Carrots onions garlic jalapeño peppers frozen sweet peas.
Cooked in that order.

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[worth1]

The wok worked flawlessly.
Just a quick wipe and it's cleaned out.
Totally non stick.
No rapid temperature swings.
I always thought cast iron woks were a joke till I started reading up on them.
Then it dawned on me they had cast iron long before they had steel.

[Tormahto]

I was going to make this last night, but my cousin called, and we talked for over 2 hours! So I made it today, instead. It's a Goan style dish - hot, and sour, with a coconut base, a LOT of garlic! I doubled the original recipe, as it was for 2 lbs mussels in the shells, but I had 2 lbs frozen mussels, removed from the shells. I didn't have fresh coconut, so I used some re-hydrated, unsweetened coconut instead, like I usually do, when it's ground to a paste.

The onions are sautéed in some oil, until golden, then garlic, ginger, and 6 chopped Thai green chilis are added, and cooked 2 minutes. The coconut paste (with roasted coriander, cumin, and 18 dried chilis in it), tomatoes, tamarind, salt, and a little water is added, and cooked down about 10 min. Then the mussels were added, and cooked, covered, about 4 minutes. Some coconut vinegar was added here, and a little jaggery, to adjust tartness. Served on some reheated brown basmati rice and oat groats. Absolutely delicious, and not too hot, even with all those peppers. Most were the late harvested Meteors, so this sort of proves they weren't very hot.

This probably took less time to cook than the rice and oats a couple nights earlier!
About a half cup of minced garlic and ginger for the Goan style mussels. by pepperhead212, on Flickr

2 cups coconut, plus roasted coriander, cumin, and Thai chilis, to grind into a paste. by pepperhead212, on Flickr

Coconut spice paste for the Goan style mussels. by pepperhead212, on Flickr

Lightly browned onions, with garlic, ginger, and green chilis added. by pepperhead212, on Flickr

Tomato, water, and tamarind added to the cooked onion/garlic mix. by pepperhead212, on Flickr

Sauce cooked down, with a little water left to steam the mussels. by pepperhead212, on Flickr

Mussels added, before mixing in, and cooking for 4 minutes. by pepperhead212, on Flickr

Finished Goan Mussels by pepperhead212, on Flickr

Goan style mussels, served on reheated basmati brown rice and oat groats. by pepperhead212, on Flickr

It likely belongs in "Re:JUST MUSIC", but...

[karstopography]

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Baked fish. Black drum on the right, Speckled trout on the left. Son and I give a slight nod to the black drum overall on flavor. Both really tasty. Swimming in the bay yesterday, on our plates today. One way to defeat rising grocery store prices, catch a couple of fish.

[worth1]

Got my cheap pork brisket bone scrap things soaking in some Asian flavored stuff.
Probably pull and cook on the grill or offset smoker on Saturday.
Have two cups of basmati rice cooked in a kettle and cooling off for fried rice to go with it too.

[Julianna]

Made roasted potatoes. Boiled them first, then.coated in olive oil and duck fat. Baked. Crispy outsides and fluffy insides.

[worth1]

Got the Santa Maria grill fired off.
Pork brisket strips and a spatchcocked roasting hen.
The sauce is Chinese Hoisin and soy with added sugar.

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[worth1]

The meat was a great success.
Took hours to cook raised high over the hot flame.
True old school Texas BBQ with an Asian twist.
Now this is going in a stir fry.
The rice is in the refrigerator a couple of days old.
Perfect for stir fried rice.

[pepperhead212]

Last night I made another batch of that dhansak, using that masala mix I made a while back, so it went fast. I made it with 1¼ cups whole mung beans, and 1/2 c steel cut oats, which I cooked in the IP. I started my usual way, sautéing a chopped onion in a little oil, adding some minced ginger and garlic with 2 tb dhansak masala for about a minute, before adding the water, and rinsed oats and beans. I pressure cooked them for 10 minutes, and let it release naturally, before stirring in the tarka. Meanwhile, I peeled and cleaned 3 c of diced butternut, and when the pressure released, I stirred it in, then covered, and let sit 15 minutes. This cooked it just right, though the reheating softened the squash a lot, but it is still good. As always, I had to add some water for reheating - it became solid in the fridge!

I added some yogurt to the reheated dhansak today, just to add variety, plus I added some croutons - just some rye bread cubes, made from the last few slices of my loaves of bread, by drying them out in the toaster oven. I always have some pickles to serve on the side - I opened a pint of okra pickles today; last night I ate the end of the green tomatoes in the fridge.

[maxjohnson]

I realized I should be using butter instead of EVOO, taste a lot better and probably last longer.

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[karstopography]

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Harry’s Bar of Venice recipe for shrimp with zucchini, my adaptation. Used Argentine red shrimp. Omitted the parsley. Used dried Rigatoni instead of fresh Tagliolini. Also used Red pepper flakes from my garden. Delicious.