Roasted in the same oven tonight, whole chicken seasoned with garlic, salt, pepper and summer savory, chicken breast with garlic salt pepper thyme and parmesan.

Looks horrible but tastes great.
SOS with extra scraps that need attention.
Ya can't be throwing food away.
Had some cabbage and carrots that needed attention.
1/2 pound of ground chuck.
Leftover rice.
Leftover gravy.
Frozen corn from freezer.
Two slices of toast underneath.
Rib sticking good.

Had another nice pork roast the other day, potato slabs added to the pot last hour or so, lots of onions. Made several meals, now will recycle it to a hash type dish, maybe add some shredded cabbage we have to use up. Onions were so yummy I was eating them up. Cut in half and under the pork roast to hold it up and roasted slowly.

It's cheap because it's stuff I had in stock without shopping.
It's a German cabbage sauerkraut soup concoction.
Ingredients are..
Small red potatoes quartered.
Cabbage.
My homemade sauerkraut made with cabbage and carrot.
Sausages cut up.
Corned beef brisket, homemade of course.
And by the way, yes germans eat corned beef.
Knorr beef bullion.
Nutmeg
Mace.
Black pepper.
Frigging flavor of the broth is to die for.
Will be served with crackers.
Can't wait to eat and snuggle up to the cat and a good book.

I'm so lucky I don't have to drag out a recipe book every time I make something.
Can't remember the last time I did.
I had enough soup for a second serving but wanted to add something.
Decided to make noodle type dumplings.
All purpose flour.
Semolina flour.
Olive oil.
Salt.
Two jumbo eggs.
No water.
Very tasty and filling.
The shape holds the soup in each bite more or less.

Probably not cheap but homemade.
I take that back, get this at a fancy eating place and see what you pay.
I took the noodle dumplings I didn't cook and rolled it all back together and re worked into two balls.
Then I rolled them out to make egg noodles.
Used my homemade rolling pin and my homemade cutting board to do this.
Used the rolling pin as a guide and my pizza cutter to cut the noodles.
The rolling pin was just rolled a little at a time and a cut was made.
Helpful hint.
Most people ((including myself)) starting out with pasta don't work it enough or let it rest enough.
They also don't let it dry enough before using a pasta machine to make various shapes and sizes of noodles.
Best advice from me is start out a little wet and work till dry.
I have this stuff drying in a couple of places.

That rolling pin is beautiful.

Bower wrote: ↑Sat Apr 02, 2022 1:41 pm That rolling pin is beautiful.

Thank you.
It was made with two different colors of black walnut glued up and turned on my lathe.
Then finished with tung oil with a pinch of Japan dryer.
Hand rubbed.
It never gets washed just wiped off.

Noodles with pesto.

I don't always make quesadillas but when I do......
Actually I hate restaurant quesadillas because honestly they suck.
Off a Mexican construction site food truck yes but not a typical TexMex restaurant.
They're nothing but cheese if you're lucky and over priced.
Here are part of the ingredients.
Mozzarella cheese whice is a good substitute for the traditional cheese of which is Oaxaca cheese.
Chicken along with the crispy skin cooked on the comal.
My homemade pickled jalapeños chopped up.
Other ingredients will be the leftover rice i had last night.
Extra large flour tortilla.

In for a penny in for a pound is my motto, no reason to cheap out.

Now ((((That's)))) a chicken quesadilla.

The rice and beans I made were just screaming chimichanga.
I just simply added 1/2 pound of hot breakfast sausage.
A big dollop of Gochujang.
Dark soy sauce.
Cinnamon.
Allspice.
To the the leftover red kidney beans and rice.
Rolled up into a burrito and fried.
As it turns out it's really good.
For those that don't know what a chimichanga is, it's a fried burrito.
You can put anything in a burrito.

The quesadillas chimichanga taquito and flautas are or at least were my most disliked Mexican foods for years.
I would never order them in a restaurant or pick them out at a buffet.
And I still won't.
Made at home I like them.

I had a couple of local hotlinks leftover.
Obviously some large flour tortillas.
Red onion chopped.
Gulden's spicy brown mustard.
Sweet pickle relish.

Heated the hotlinks in water then put in hot oil until it zipped open.
Steamed the tortilla over the hotlink water until soft.
Build fry and eat.
Better than a hotdog on a bun.
It's not a chimichanga.
It's not a pig in a blanket.
It's not a hotdog.
Its all three and really good.

Canned green beans and lentils, why not??
Very cheap and nourishing too.
I just opened up a can of Kentucky wonder green beans and used the juice to cook the lentils.
Added.
Knorr tomato bullion.
A spoon full of real lard leftover from carnitas.
And a few lentils.
Maybe about 1/4 to one half cup.
You know the drill.
Let simmer covered for about 45 minutes.

Had some leftover meat sauce I made.
Soaked some guajillo and pasilla chiles in hot water most of the seeds removed.
Took out the chilies and set them aside.
Strained the seed from the water and tasted.
Not bitter so I cooked the spaghetti in the chile water.
Not bad.

Hotdog blasphemy.
Mayonnaise ketchup jalapeños.

Taco gringas sort of.

Running an experiment today with mushrooms.
I have sliced and tossed them in salt and black pepper.
They are now in a strainer over a bowl to see how much water the salt will suck out.

Once that is completed I'll cook them in an oiled cast iron skillet.
This is prep cooking for another delicious cheap meal.

The mushrooms are giving off a good amount of water and changing colors.
Did the same thing with diced red onion and diced habanero.
Now if got these strainers full of mushrooms onions and habaneros hanging out.
The liquor in the bowl of mushrooms is simply amazing.
I'm squeezing them about every 30 minutes.
I also added a little MSG which is definitely an option.

The object is to shorten the cooking time in the skillet and to get a little browning.
In other words don't add liquid to or cook mushrooms in a skillet without doing this first.
You could do about the same thing in a plastic bag in the refrigerator.

Here's the pound of regular white button mushrooms after about an hour of the salt and the mushroom liquor.