Whatcha Cooking today?

[worth1]

I made a big batch of crispy kartoffelpuffers last night and a meat patty.

[worth1]

Just when I was about to give up and admit to a total failure it's coming together.
It all started last night with a cup of wheat flour.
It's another one of my fall back and punt ordeals.

[worth1]

Here's the mammoth beast before baking.

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[worth1]

It started out as a one cup whole wheat loaf I forgot about all night and the next day.
Added more yeast and whole wheat and white flour.
Too much sugar molasses and a pile of raisins.
Then I fell out again last night right after dinner so I'll cut into it tonight.

[karstopography]

My wife and I tend to discuss what we are having for dinner during our morning coffee time. We just decided it will be grilled chicken with a side salad. I have already bought the whole chicken a couple of days ago. I’ll quarter it before grilling. With getting a whole chicken, there’s a number of directions it can go, grilling, soup, roasting, etc.

[Danny]

Been almost a year and I forgot how rich corned beef is. Really good and all, but rich. Made in the crockpot with carrots and celery added in, on low, so tender and juicy., but now I have a tummy ache, LOL.

[Rockporter]

Been almost a year and I forgot how rich corned beef is. Really good and all, but rich. Made in the crockpot with carrots and celery added in, on low, so tender and juicy., but now I have a tummy ache, LOL.

Rich, lol, very rich and with the beef all gone now I am eating the leftover veggies, still have potatoes, cabbage, carrots and onion. One more meal of that and I will finish it.

[worth1]

This raisin bread concoction came out pretty good.
Eating mine with butter on it.

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[Rockporter]

Cooking up some Texas Wagyu stew meat for some beef and gravy with butter garlic potatoes, and a handful of peas from the garden.

[bower]

You know, I am lazy about cooking, usually cook in bulk and design meals that are quick to prep or reheat. I just don't have time to cook from scratch every day, and usually I'm famished when dinner hour rolls around. So this year I have a ton of greens growing in the greenhouse, but when dinner is a sheet pan in the oven, how to eat the greens without actually making a salad dressing or getting out a second pot to make a side?.... hmmm.
So lazy I am, I decided to just chop up greens and throw the oven spuds/vegs on top, season all with salt and malt vinegar as usual and serve forth.
I have done this a couple times now in the past week and it's perfectly fine. I like it!
Mizuna with a few quick pickle peppers under spuds, completely wilted, it was still good with my rugged piece of salmon.
And tonight I had a bunch of turnipy bok choy cross stuff that had to be cut to make room for new stuff, so there was a giant pile of greens.. this was even better with lots of still crispy green amongst my roasted vegs, with a piece of garlic parmesan chicken.
Lazy for the win! I'm in.

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[Rockporter]

You know, I am lazy about cooking, usually cook in bulk and design meals that are quick to prep or reheat. I just don't have time to cook from scratch every day, and usually I'm famished when dinner hour rolls around. So this year I have a ton of greens growing in the greenhouse, but when dinner is a sheet pan in the oven, how to eat the greens without actually making a salad dressing or getting out a second pot to make a side?.... hmmm.
So lazy I am, I decided to just chop up greens and throw the oven spuds/vegs on top, season all with salt and malt vinegar as usual and serve forth.
I have done this a couple times now in the past week and it's perfectly fine. I like it!
Mizuna with a few quick pickle peppers under spuds, completely wilted, it was still good with my rugged piece of salmon.
And tonight I had a bunch of turnipy bok choy cross stuff that had to be cut to make room for new stuff, so there was a giant pile of greens.. this was even better with lots of still crispy green amongst my roasted vegs, with a piece of garlic parmesan chicken.
Lazy for the win! I'm in.
chicken-sheetpan-over-greens-517.JPG

That looks fantastic. I do alot of batch cooking, like enchiladas, I make individual meals so we don't have to eat an entire pan of them all week long. I do this with many foods. I use a hot logic to heat meals up low and slow from frozen. It's great. But I have been doing more scratch daily lately. I guess I am just trying to use up more things out of the freezer to make room for the hopeful explosion about to set out in the garden. One can only hope for it, lol.

[bower]

Same here, @Rockporter . Learned by experimenting which things can be reheated from frozen without losing quality and how. I would rather not eat the same thing two days in a row, so stocking up with a variety of quick meals works best.
Mind you, there's nothing I like better than having a day with nothing on my agenda but to make something delicious from scratch.
I really enjoy this thread because of all the inspiration from great cooks!

[karstopography]

Not chicken, we are officially chickened out, overdosed or something, but neither my wife and I can stand the thought of eating any more chicken for a long time.

Tonight, lentils and sausage will be the fare.

[worth1]

Speaking of chicken I'll be making a polyfusion Kung Pao chicken concoction thingy.
China.
Asia in general.
Mexico.
Spain.
Italy.
Sicily.
Texas.
China for the idea and original dish.
Mexico for the addition of jalapeno peppers.
Spain for the red skin Spanish peanuts, it's a stretch I know.
Italy for the squash and balsamic vinegar from Modena Sicily for the Marsala.
Yes I know Sicily is part of Italy but they like to think themselves separate and I do too.
Texas for the rattlesnake sauce made in Austin for the garlic flavor.
I was going to throw France in as well but the devil with them because they just couldn't bring anything to the table.
Marinade is.
Silver swan soy sauce.
Oyster sauce..
Rattlesnake sauce.
Balsamic vinegar of Modena.
Boneless skinless chicken thighs cut up and in it as we speak.
Vegetables are yellow and light green Mexican squash.
Red onion.
Fresh ginger.
The colorful small sweet peppers you can buy.
Green jalapeno peppers.
Cilantro for a topping uncooked.
Going over steamed aged basmati rice.

I don't have the rest of the high priced hard to find stuff that goes in it.

Cast iron wok heating as we speak because I need to prep cook some stuff like the peanuts.

[karstopography]

Hot dogs and hamburgers. Will have chili, sauerkraut, sweet relish, dill relish, shredded cheddar, mustard, onions, pickled peppers, ketchup as sides for the hotdogs.
Hamburgers will have lettuce, tomato, pickles, onion, cheese, mustard, mayo, etc. all at the ready.

[Rockporter]

I have no clue what we will have for dinner yet. I just ate breakfast at 2:30 which was a tuna, egg, mayo and bread and butter pickle sandwich. Last night we went out to eat for my B-day, it wasn't last night but it is this weekend and I didn't want to deal with all the spring vacation families in the restaurants. It was nice, I had a pasta dish with a rib eye steak and a side salad.

[worth1]

Here y'all go.
The Chinese parsley/cilantro really topped it off literally.
I also added chlie de arbol.
The spicy heat level is perfect for my tastes.

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[Rockporter]

We decided on the enchiladas in the freezer with refried beans, some avocado and sour cream. Enchiladas were pork with a green sauce I canned a while back. I still have some canned for the next batch of enchiladas.

[Danny]

After too good a time with the corned beef and still fighting this cold/allergy/whatever thing, I am going to make a simple dish of chicken jook, and let my tummy have a break, LOL. I'll add a little asparagus and mexican type zucchini diced up in there, to add some extra nutrition and because I like both.

[Tormato]

The last of the Reubens, for awhile, will be today. With some briskets stored in the freezer, I'll pick it up again with the cool weather in the fall.

The best layering that I found was; light rye, Thousand Island dressing spread thin, 2 slices (very thin) Swiss cheese, corned beef, Thousand Island, sauerkraut, 2 slices Swiss, Thousand Island, light rye. A very thin coating of margarine on each side, and grilled at medium low for about 2 1/2 minutes on each side (still working on exact burner setting and time, for a perfect golden brown).

I may try a marbled rye next time. Over the spring and summer, I will be testing a few bottled Thousand Island dressings, and then perhaps make my own.

And, I did find out that corned beef can be too lean, unless it is cut ultra thin. Using only a knife (and Dr. Hooks hands), slicing it at about 1/8" thick leaves it slightly tough to chew, but certainly manageable. (wondering how much a good electric deli meat/cheese slicer costs)