Whatcha Cooking today?

[worth1]

I let them rise but not double.
Punched down rolled out and made a log.
Used my mud spreading knife to cut out.
Then cut the ones I cut out in half.
This made balls less in size than a golf ball.
Then put in my large Magnalite skillet to rise.
The skillet was oiled with olive oil.
Taking forever to rise but they are coming along nicely for smaller sized rolls.
I honestly don't know why I do this other than I like fresh bread and rolls.

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[worth1]

Rolls brushed with beaten egg sprinkled with kosher salt and in a pre heated oven at 350F.
Will check when 20 minute timer goes off.

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[worth1]

I'd call these just about right.
Chicken soup is going on another burner.

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[worth1]

Here is the chicken noodle soup
Ingredients are.
Two chicken leg thigh quarters.
Two Hatch chilies chopped of really small skin left on.
One whole head of roasted garlic.
One medium onion chopped.
One medium potato skinned and diced really small.
Water.
Linguine broke up small.
Raw flour.
Corn starch.
Tarragon.
Salt.
Black pepper.
Chopped up corn tortillas into wee squares.

Cooked the chicken onion and potato the water and pulled chicken out when cooked.
Let cool.
Pulled meat and skin off and put bones back into the chicken broth.
Let simmer.
Cut chicken and skin up very fine.
Pulled out bones and removed any meat.
Made slurry with cool broth and flour.
Put in the soup and boiled for awhile.
Added the pasta and tortillas and roasted garlic.
Cook till tender.
Needed a little thicker so Added corn starch.
Put in chicken and stirred up.
Put Tarragon on too let hydrate with lid on and stirred up.
You can add the Hatch chilies any time you want for your liking.
Let it cool for a tasty summer time meal.
Chopped tortillas top picture.

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[brownrexx]

Good dinner tonight with lots of ingredients from the garden. Chicken K-bobs, home made creamy tomato soup and fried okra, onion rings and a few tomato slices. Yummy!


20210830_170027 by Brownrexx, on Flickr

[worth1]

The dinner rolls are diced up and under the soup.
On top of the soup it cotija cheese chili powder and a pat of butter baked at 425F for 15 minutes more or less.

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[Tormahto]

I'd call these just about right.
Chicken soup is going on another burner.
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The one at 5 o'clock is slightly underdone.

[Amateurinawe]

[mention]Tormato[/mention] Which timezone ?

[Tormahto]

I'll first have to calculate the airspeed velocity of an unladen swallow.

[brownrexx]

I had a busy day in the kitchen today.

First I picked pears from our tree and made 10 jars of pear jam.

Then I made shrimp fajitas for dinner. This is a recipe that I have used previously with chicken but it was equally good with shrimp. The marinade contains lemon juice, oil, seasoned salt, cumin, chili powder, garlic powder and oregano and it turned out really well. The peppers are Sweet Frying Peppers from my garden.

They are not shown in the photo but we ate it on flour tortillas.

We also had acorn squash from the garden with butter and honey.

Pear Jam 2021 by Brownrexx, on Flickr

Shrimp Fajitas by Brownrexx, on Flickr

[pepperhead212]

I baked some brownies today, to take to a friend's place tomorrow. Finally cool enough to bake, so it worked out perfectly! I won't even cut them until in the morning, otherwise, I won't be able to resist the temptation...
Brownies, baked on a nice, cool day, 9-4 by pepperhead212, on Flickr

[brownrexx]

Another meal mostly from the garden. Tonight I had left over zucchini lasagna with thin homegrown zucchini slices that had been grilled to remove moisture as the pasta and home grown tomatoes in the sauce.

I picked okra, green tomatoes, red tomatoes, yellow squash and eggplant and all of the veggies got sliced and breaded with 50/50 cornmeal and flour and fried. Hubby likes fried green tomatoes but I like the red ones.

For desert we had fresh pear slices from pears that we picked today in a light syrup and I also froze 4 bags of pear slices.

We don't eat a lot of fried foods but we do like fried veggies and this was a feast of assorted fried veggies. The garden is winding down for the year so we really appreciate the fresh veggies while they last.


Zucchini Lasagna and Fried Veggies by Brownrexx, on Flickr

[Gardadore]

Fried Green Tomatoes for lunch. Garden is starting to wind down with the cool nights. Late tomatoes are coming on but after the rains from Ida found a number of green tomatoes on the ground. My husband taught me to eat fried green tomatoes and now I have the recipe down pat. Delicious!

[worth1]

Authentic Mexican salsa old school.
Toasted cumin on the comal.
Toasted....
Garlic.
Onion.
Jalapeño.
Tomato.
On the comal.
Put the whole cumin seed along with whole black pepper and 3 cloves in the molcajete and ground up.
Added the cooked ingredients and started mashing up.
One done added the juice of a lime and salt and chopped cilantro.
A little runny but I was playing with my new citrus press.
Hotter than the devil too.

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[worth1]

This next salsa is an oil based salsa.
Yes you heard right an oil based salsa.
It's creamy and delicious.
The ingredients are..
Dried.
Guajillo.
Chile de Arbol.
Chlie Morita.
The Morita is a small smoked and dried chilie somewhat like a Chipotle.
Anatto sometimes called Achiote.
Cumin.
Salt.
Lime juice.
Cilantro.
Re hydrated the toasted chilies in hot water and put in blinder with vegetable oil.
This will soon come together like a creamy sauce that is to die for.
Not hot at all but flavorful.
Great on tacos.
Looking at the picture you would never believe it came from dried chilies but it did.

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[worth1]

Yep it's Frog In The Pond not to be confused with toad in the hole
Frog in the pond is my mashed potatoes with potato chunks mixed with leftover English peas.
Make a well and put two eggs in bake in oven until desired doneness.
Add cheese on top before serving.
Here's a preview.

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[worth1]

All leftovers but the eggs and cheese.

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[worth1]

I got a little over halfway through and hit the wall.
This could easily feed two people.
One thing I don't do is force feed myself.
So many of the things you see me cook I don't eat all of it.
Just so as y'all know.

[brownrexx]

I usually plan my menus around what is ripe in the garden. Tonight I had nice bell and jalapeno peppers so I made chicken quesadillas and we also had local cantaloupe from a nearby farm. The tomato is a Brandywine Suddeth.

Chicken Quesadillas by Brownrexx, on Flickr

[karstopography]

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Salmon on the grill. Basted with garden basil, along with minced garilc softened in butter and EVOO.
Garden Hill country red okra brushed with EVOO and roasted in a 375 degree oven. Gets that fried taste without the artery clogging batter.

Simple uncomplicated flavors, not bad at all.