Got home and thawed out some chicken lig thigh quarters.
There was the Monday episode Sam the cooking guy just put out.
It was Peruvian chicken so I decided to make it.
He put mayonnaise in his so I did to.
It's mayonnaise.
Fresh crushed garlic.
Oregano.
Dark soy sauce.
Salt.
Vinegar called for white but I used apple cider vinegar.
Black pepper.
Smoked paprika.
The salt in mine was omitted and replaced with Knorr chicken bullion.
Put the sauce on the taters and onion slices too.
No idea if it is Peruvian or not but it's good.

I baked some bread sticks today, to have with some Indian food I'll make tonight. I often make these instead of flat breads (I'm making a curry later, with some greens, but haven't decided what else), plus I eat them like soft pretzels, with mustard. Right now, my mouth is burning up from the mustard I used.
Some soft, whole grain bread sticks, I often bake to eat with Indian food, in place of flat breads. by pepperhead212, on Flickr

I came home with the intention of having hotdogs.
My hotdog buns were moldy.
Scratch that......
Plan B.
It'll be red kidney beans with sausage and rice.

Wife is cooking tuna noodle casserole. I happen to like this turn of events.

I went overboard with the rice it was going to be simple.
But no I gotta go spice it up.
Black pepper.
Simi dried sausage cut up into wee pieces.
Dried onion.
Knorr beef bullion powder.
Mexican oregano.
Turmeric.
Cumin.
And of course aged basmati rice.
Simmering some salt pork to go with the red kidney beans.

I taste tested the rice and wow what did I put in it that made it so hot??
Oh yeah now I remember the dash of tajin blend I made with chili arbol.
No matter how much I diluted the original mixture I made its screaming hot.

This is nostalgia week at my house. Went through some old recipes I haven't made in decades and made my Mom's Coffee Cake, Sloppy Joe's (her recipe is VERY odd, lol), and yesterday, her Shepard's pie. Brought some to her to share tonight.

I was hungry for some Indian food, and I baked those breadsticks to have with it, what ever I decided. I got some vegetables out of the freezer, plus that frozen dhansak masala, that I froze back in September (something I don't use as much as others). I cooked the curry in the Instant Pot, with 1/2c each of chana dal, masoor dal, and whole oats, and while that cooked I made a quick and easy coconut chutney, with some rehydrated unsweetened coconut, 3 green chilis, 1/2 tb grated ginger, and a little salt, ground up together. Then a tarka is made, and poured on the top.
The coconut, green chilis, ginger, and salt, ground up for the chutney. by pepperhead212, on Flickr

The chutney, topped with the tarka. by pepperhead212, on Flickr

When the dal was finished, I added the drained beans, and bottle gourd, about 12 oz each, and cooked a few minutes. Amazing how crunchy those vegetables were after freezing since the summer.
Dhansak curry, with a coconut chutney, and breadstick. by pepperhead212, on Flickr

Red beans and rice.
My way.

Klement’s Fresh Polish Sausage. I picked up some early yesterday at Aldi. It looked good, I have no idea if it is any good, not familiar with the brand. They are from Wisconsin.

Plan is to grill it over sort of a lower direct heat. Call it a medium low type of heat. Lump charcoal well burned down and ashy white(not white hot) and not all that much of it. Sausage works best over a cooler flame. Says they are natural casings. Just want a little browning and crisping up.

Not sure of the sides yet.

Breakfast for lunch. My daughter the cowgirl’s chickens contributed their share.

I had oven blasted chicken thighs at 400F for 35 minutes.
Along with a baked potato.
The chicken was just done nothing more.
Succulent and juicy.
The seasoning was freshly ground black pepper and Knorr chicken bullion put on heavily all sides.

With the coolness still here I decided to make a hamburger vegetable soup stew stuff.
Made the meatballs with......
Ground beef.
Onion flakes.
Freshly ground black pepper.
Knorr beef bullion powder.
2 big eggs.
Bread crumbs.
Cracker meal.
Ketchup.
Gulden's spicy brown mustard.

Red onion on the bottom of the enameled Dutch oven.
Water.
Just slowly cooking meatballs hopefully not drying them out.
Once cooked they will be removed and other select ingredients will be added.

Meatloaf, fresh asparagus (gotta enjoy it while it's here), deviled eggs.

I soaked probably a dozen chili guajillos in hot water after taking most of the seeds out.

Removed the meatballs and put the red onions and the chilies in the blender.
Tasted the chili water to see if it was bitter and it wasn't.
Added some of the water to the blender and pulverized.
Next put in strainer to filter out skins and seeds.

Since the water wasn't bitter I added the rest to the kettle.
The resulting mixture was a little sweet so I added about a half cup of Cabernet Sauvignon because its tannic and tart.
This balanced out the flavors.
You wouldn't believe it didn't have tomatoes in it.
You wouldn't believe it had chilies in it.
Added the beef broth powder for additional salt.
This is all cooking down as we speak.

While y'all were out i continued working on the soup stew stuff.
It sometimes takes all day to do this sort of thing at least in my opinion correctly.
Spices and herbs added were.
4 chile Morita ground up in a powder for a smoky flavor.
Not adding any heat at all.
Ground nutmeg.
Ground Mexican oregano.
Ground coriander.
Frozen sweet corn.
Frozen sweet peas.
3 large peeled russet potatoes diced.
The potatoes went in first on low to let cook until just before tender.
The rest along the way.
One thing I did at first was to make a roux out of homemade ghee and flour.
Then the other stuff went in order according to common cooking etiquette.
Meatballs last.
No matter what you think it doesn't taste like chili or what most people mistakenly consider Mexican food and its good.

We made up a bastardized ratatouille sans eggplant, added some kielbasa sliced up. Managed to use a lot of veggies yet was really tasty and filling. A little bit of crusty bread and butter rounded it out. Both of us too full to eat ice cream even, and enough for the next days lunch. Good way to use up veg before it gets sorry, 4 tomatoes, 2 and a half diced potatoes, onions, long sweet peppers both yellow and red, asparagus, broccoli stems diced up, a small head of cabbage with varied seasonings and a hearty splash of menudo broth. Nice to make supper together.

Tonight had a service tech call, so it was a simpler meal afterward of cheese and chicken taquitos with a very large green salad that I was craving. PIC had a "do" in Vernon for the college, so she had a chicken breast and mixed greens/raw veggie salad she took.

karstopography wrote: ↑Wed Apr 06, 2022 4:45 pm Wife is cooking tuna noodle casserole. I happen to like this turn of events.

One of my favorites.

My original recipe was from a list of easy recipes for hosting a large group of people. I had to reduce it because the quantity of ingredients (16 cans of albacore, 1 box of Ritz crackers, 1 #10 can of condensed cheddar sauce, 8 cans of cream of mushroom soup, etc...) would make four 9 X 13 casserole dishes.

It's one of the few things that I don't make from scratch, instead using the convenience of several canned goods. There is enough chopping of red bell peppers, onions, and celery to keep me busy, though.

Anyone who has made casseroles having canned/boxed goods in them for quite a long time, knows that at any point companies may reduce the size of the previous packaging, throwing the entire recipe off if one is unaware of the changes.

Any heat in the wife's recipe?

No heat. I’m not sure what’s in her recipe except there’s nothing spicy about it.

It's Meatless Monday again so I'm frying some chicken.
It's an experiment.
Using a batter you would normally use on fish.
Flip chicken in flour spiced with black pepper and garlic plus added corn starch and a bit of baking powder.
Once chicken is well dredged remove and add water to the flour for a batter.
Fry on medium to medium low flipping several times.
Once out dust with your favorite hot spice mix.
Mine is my homemade Tajin concoction.