@worth1 Those moritas are probably my most used dry pepper - I buy them in 5 lb bags! I just refill a 2 qt jar, and keep them in a vacuum sealed bag, which keeps their flavor to the end.

I have sort of a pozole X chili con carne thing going on today.
Not traditional but really flavorful.
But oddly enough if you buy a can of hominy in Texas it will also say pozole on it too.
Sometimes the dish is named after one ingredient in the dish.
Like carnitas means little meats but it is the name of the dish it is used in.
Strange but that's the way it is many times.

I had 13 ounces of the chuck roast leftover and cut it up into small pieces.
Added 3 ounces of the sausage i made yesterday with extra spices including Chipotle and paprika.
That made one pound.
I was going to make chili but changed my mind of which I often do.

So I added some of my homemade hominy from the freezer that is the large white hominy made from corn from Mexico.
Added oregano cumin chili powder paprika Chipotle powder and so on
Just tore into pieces without seeds guajillo Morita ancho chilies and tossed them in with the cooking water.
I like the dried chilies cooked and eaten this way and it's my food.
Added chopped garlic and garlic powder along with dried onion flakes.
The kettle is on a low simmer.

Panini with all the fixings.
Or at last mine.
Homemade Italian spicy sausage meatballs.
Sliced ham.
Toss together poor man's pesto.
Munster cheese because provolone has little to no taste.
Fire roasted peppers.
Fresh Sliced tomato.
On ciabatta bread.
Ya gotta stop somewhere.

Tonight I took Italian sausage & hot italian sausage and browned it, added onions, 2 eggplants diced, 2 cans of diced tomatoes (juice & all), and 8 oz of rotini. Seasoned with garlic salt, parsley flakes and a little onion powder. The eggplant takes on the flavors of the other stuff and it's mildly spicy and quite heavenly.

Nan6b wrote: ↑Sun Jan 23, 2022 7:00 pm Tonight I took Italian sausage & hot italian sausage and browned it, added onions, 2 eggplants diced, 2 cans of diced tomatoes (juice & all), and 8 oz of rotini. Seasoned with garlic salt, parsley flakes and a little onion powder. The eggplant takes on the flavors of the other stuff and it's mildly spicy and quite heavenly.

I had always disliked eggplant until I diced it and put it in pasta sauce.

Did I ever tell anyone my story about the worst veal parmesan I ever had. That's how the meal was presented to me. It tasted really awful, and somehow had little seeds in the cutlet.

Parmesan Crusted Salmon https://cafedelites.com/crispy-garlic-parmesan-salmon/

I cook mine ~45 minutes @350. We mixed grained mustard with mayo this time with spectacular results! And nothing quite like a kitchen with the smell of one's own freshly minced organic garlic looming large, am I right?



The Gotch

Raiding the freezer for victuals. Found 4 chicken thighs, a link of sausage and a boneless skinless chicken breast, plus a bag of mixed vegetables. Wife creamed the veggies, basically adding in a bechamel sauce, and I grilled the rest.

Wife cannot taste anything that is acidic. Vinegar tastes creamy. Her sense of smell is mostly gone. She can taste salt, but everything else she describes as tasting creamy or bland.

Salisbury steak Worth style.

karstopography wrote: ↑Tue Jan 25, 2022 7:35 pm Raiding the freezer for victuals. Found 4 chicken thighs, a link of sausage and a boneless skinless chicken breast, plus a bag of mixed vegetables. Wife creamed the veggies, basically adding in a bechamel sauce, and I grilled the rest.

Wife cannot taste anything that is acidic. Vinegar tastes creamy. Her sense of smell is mostly gone. She can taste salt, but everything else she describes as tasting creamy or bland.

So, you can be a terrible cook and she wouldn't know?

@Tormato My wife usually has a very acute sense of smell, so this is uncharted territory.

karstopography wrote: ↑Tue Jan 25, 2022 8:41 pm @Tormato My wife usually has a very acute sense of smell, so this is uncharted territory.

Hug the coast, and watch out for hidden reefs.

Sunday I stirred some frozen green beans into the leftover sambar, and had a bowl of it that I reheated. But I also tried something that I haven't made before - some idli, but these I made with some more nutritious ingredients, and no white rice. I soaked a half cup of mung beans in hot water (I actually brought it to a boil, in the MW, when it didn't seem to be softening), and made a half cup of coarse oat flour, by blending it until there were no large chunks. I also took a large handful of mizuna and steamed it in the MW - my replacement for the half cup of cooked spinach. Then this was blended with 3/4 c water, the soft beans, and a little salt, and blended until totally smooth. I whisked in the oat flour, and a couple tb of yogurt, and let it rest an hour. I took a little and stirred in a pinch each of citric acid and baking soda, and steamed one for me, to eat with the sambar, and it was good, so I stirred in a half tsp each of the citric acid and baking soda, and steamed the rest of them. I used some ramekins - I don't have any idli molds. Yesterday I reheated them in the WM, and the sambar, in the Instant Pot, when my friends came over, plus I made a coconut chutney, to serve with them. Here's the chutney recipe I used, with some additions.
https://www.seriouseats.com/coconut-chutney-recipe

Here's the idlis I made:
Steamed mustard greens, and soaked mung beans, to be ground for idli. by pepperhead212, on Flickr

Totally ground up mung beans and greans. by pepperhead212, on Flickr

The coarse oat flour, and the yogurt, added to the ground beans and greans. by pepperhead212, on Flickr

Idli batter, whisked together, and ready to sit for an hour. by pepperhead212, on Flickr

Idli batter in ramekins, getting ready to steam in the IP. by pepperhead212, on Flickr

Finished idli, after 12 minutes of steaming in ramekins. by pepperhead212, on Flickr

Finished idli, firm, but jiggly still. Should re-heat well. by pepperhead212, on Flickr

Tonight, I had another brawnshweiger sandwich on that rye bread, and as the salad, I made something with the last two, small heads of cabbage I harvested a few weeks ago. Had some bad spots I had to trim out, but still got over 6 c of shreds. I made some of this sauce I use for a favorite Asian slaw, that is lime juice based, with some Thai curry paste added, that I make with napa usually, and usually when I have chives or garlic chives, but it's too cold now! So I stole a trick from some Mexican dishes, in which I pickle some onions for a few hours, which gets rid of the raw taste. Some shredded carrots, sesame seeds, cilantro, chopped peanuts, and some black quinoa are also added. Tomorrow, I'll see if Aldi's has any good bell peppers - something in the original recipe, but I am out of, though it's still delicious.
Dressing for the gingered Asian slaw. by pepperhead212, on Flickr

Asian slaw, before adding the dressing. by pepperhead212, on Flickr

tonight was a one pot wonder using left over chicken from one of our fat boys.
our meat chickens are in the 7 lb plus range. after two or three meals, there is still
chicken left over. my wife made stock from the carcass after getting the meat off it.
to the stock i added carrots, onions celery, garlic, broccoli, and orange bell pepper.
when the veggies were nearly done, i added a 1/2 cup of uncooked rice.
seasoned with salt, pepper, basil, oregano, and parsley.
there was only a pint jar full of meat. something else was needed so i diced up a vollwerth
rebel hot brat, and added it to the pot. it came out alright.
still some left over, so i will add something different to it tomorrow.


keith

Not doing any cooking just warming up leftovers like my chili pozole concoction.
Its gotten rather spicy and.

Stuffed Cabbage. Used a pound each of ground pork and beef for the stuffing, plus, rice, bell pepper, onion, fresh parsley. Garlic powder. Sweated the onion and bell pepper first. Rice was pre-cooked. Sauce was garden tomatoes, along with tomato sauce, a bit of brown sugar, fresh garlic, apple cider vinegar.

Came out great. Nothing we could say we didn’t like about the dinner and a lot we liked. Used one medium head of Big Flat head cabbage I picked 2 hours before starting dinner. a few extra chopped up leaves around the stuffed ones.

Lot’s of online recipes for stuffed cabbage. This one was a hybrid of a few different ones.

Photos didn’t load the first time.

Got another one of those mystery peppers! I ordered Shrimp spaghetti with a kick, with zucchini and garlic herb butter. Same little guy came with it that I got last time. Can anyone identify it? I might try saving a few seeds but not sure, depending on what it is, that I have the climate to grow it. Nice level of heat for two servings with 6 ounces of cooked spaghetti. You certainly know its there but doesn't blow your head off.

Looks like a small one of those peppers I call generically Thai peppers, though they are from all over. I grew some smallish ones like that this season that were called Meteors, and many were curved like that, instead of the fairly strait ones I usually get with the larger Thai Vesuvious. They were about the same heat as superchilis - around 50k. Way too late, though, and I only got one harvest.

I had a peanut butter and strawberry preserves sandwich with a cold sliced hotlink inside too.
I stayed frozen all day at work and all I wanted to do was go to bed and get warm at 6:00PM.