With the cold weather I took the rest of the bird and made soup.
I took the breast and other meat and set it aside..boiled the bones and skin in water and Knorr chicken bullion powder.
Cumin.
Nutmeg.
Chopped serranos.
Mexican oregano.
Garlic.
Black pepper.
Took out bones.
Added some cracker powder and corn chip panko.
Corn starch but not much.
Added corkscrew pasta.
After everything was done I tossed in the cold chicken and English peas and turned the stove off.

Kept it simple today, made a quick stir fry of sliced celery, onions and mushrooms, seasoned . Had seasoned and lightly coated in corn starch fried chicken thighs cut into bite sized pieces. No picture, nothing fancy to see, just a nice quick lunch/dinner on a colder day.

Maybe tomorrow, after the doctor in the afternoon, make beef curry and can up the excess for later. Use up some of the mushrooms, old potatoes and carrots, then a lamb vegetable miso soup with udon noodles? Maybe, still debatable. Get my mung bean sprouts up and started.

I made some guacamole today, maybe the last batch, using fresh peppers and tomatoes, from the garden (though it's not really bad, using the frozen ones!). I also went out and pulled a small scallion, for the onion part of it. And next to the scallions, were a few sugar snap peas - something I eat as a snack, that are like a dessert! I rarely eat those any other way.

Added more peas pasta and cooked sweet potato to the soup.

Looks delicious, Worth!

Ladies and gentlemennnnnnn.
Leeeeeeeet theeeeeee haaaaaaaaam hoooooooocks beeeeeeegin.

I made a dish in the Instant Pot with that malvani masala I made last night - a dal, with 3 types of dal, starting by browsing a large onion, followed by sautéeing a tb of garlic briefly, then over a cup of finely chopped tomatoes, plus 2 tb of that masala, to release the flavor. When cooked down, I added 5 c water, 1/2 c each toor, moong, and channa dal, about 2 c of chopped cauliflower greens, plus about a cup of dried summer squash (a first for me - something a friend gave me all at once, and I dried it). I added some salt - more later - and cooked it on manual, for 13 min, and let pressure release in 15 min. I added the butternut squash, 1/3 c black quinoa, and another 2 tsp of the masala, and simmered about 25 min. I tried the first bowl as is, and it was good, but not as good as similar dishes with a tarka - the simple tempering of mustard seed, cumin seed, asafoetida, and curry leaves. So I made some, and stirred it in, and it was definitely better - the leftovers I'll also put some cilantro in.



It actually smelled like something with meat was cooked with this - tasted a little like it, too. Maybe it was that dagad phool - I hadn't put that in any masalas before.
Adding about 2 c of butternut to the dal, made with some greens, and some of that Malvani Masala I just made. by pepperhead212, on Flickr

Finished dal, with greens, dried squash, butternut, and Malvani Masala. by pepperhead212, on Flickr

I poured in a pound of navy beans that I had soaked for 24 hours in with the hammocks.
Then placed them in the oven covered to cook at 180F overnight.
Now they are on the stove to simmer and reduce the liquid.

worth1 wrote: ↑Tue Nov 15, 2022 6:30 pm With the cold weather I took the rest of the bird and made soup.
I took the breast and other meat and set it aside..boiled the bones and skin in water and Knorr chicken bullion powder.
Cumin.
Nutmeg.
Chopped serranos.
Mexican oregano.
Garlic.
Black pepper.
Took out bones.
Added some cracker powder and corn chip panko.
Corn starch but not much.
Added corkscrew pasta.
After everything was done I tossed in the cold chicken and English peas and turned the stove off.
20221115_182149.jpg

Fusilli you, Worth.
You didn't say which of the various types of corkscrew pasta it was. Swimming in there, it looks like Cavatappi (aka Cellentani).

Tormato wrote: ↑Sat Nov 19, 2022 8:09 am

worth1 wrote: ↑Tue Nov 15, 2022 6:30 pm With the cold weather I took the rest of the bird and made soup.
I took the breast and other meat and set it aside..boiled the bones and skin in water and Knorr chicken bullion powder.
Cumin.
Nutmeg.
Chopped serranos.
Mexican oregano.
Garlic.
Black pepper.
Took out bones.
Added some cracker powder and corn chip panko.
Corn starch but not much.
Added corkscrew pasta.
After everything was done I tossed in the cold chicken and English peas and turned the stove off.
20221115_182149.jpg

Fusilli you, Worth.
You didn't say which of the various types of corkscrew pasta it was. Swimming in there, it looks like Cavatappi (aka Cellentani).

Cavatappi.

Here is the chili sauce I'm replacing the usual tomato products with in the baked beans and hammocks.
The chilies where several guajillo and one ancho.
Used some of the chili water and ham bean broth in the blender.
Used just enough cane syrup to just sweeten it a wee bit.
Nothing overwhelming.
Two cups chili puree and maybe 1/4 cup syrup.
It's now back in the oven to cook off the liquid.

Cavatappi is one of my favorites. Probably have 6 boxes of it on the basement shelf.

The last ingredients I put in the beans was about a tablespoon of Polar soy sauce and freshly ground mustard seeds I ground in the molcajete.
Yet another use for the molcajete.
This I mixed into a paste and stirred into the beans.
The only salt in the bean juice was a dash of Knorr chicken bullion powder the smoked hammocks and the soy sauce.
It is not salty.
In reference to the ketchup thread traditional baked beans to me are a sugary nightmare for a diabetic.
Nor as mentioned before something I don't particularly care for.
I remember watching people including my father dump tons of sugar in a bowl of pinto beans.
Frigging gross.
My mom and I added chilie powder and hot peppers.

Deviled Eggs. Lots of them.

karstopography wrote: ↑Sat Nov 19, 2022 11:03 am 98ADE611-F4ED-4BFA-ADC2-DE536267F1BC.jpeg
Deviled Eggs. Lots of them.

I love deviled eggs.
They had boiled eggs every day in Prudhoe Bay Alaska and all the ingredients to make deviled eggs.
Nobody but myself i know of had the gumption to actually make deviled eggs.
Needless to say I had quite the reputation there for making something from nothing.

Here are the Mexican baked beans after one hour at 350F then one hour 250F.
They are on the final bake for one hour 250F.
All with cover off.
They will be juicey the way I like beans.
I will add final ingredients in an hour turn oven on warm and let coast with lid on.
These last two will be Mexican oregano and cumin.

They sat out in the garage all night and I put them back in the oven with a cup of water and heated back up.
Pulled bones.
Having a bowl for breakfast.
Very tasty and not sweet.

The L and the T for a BLT. A really delicious and perfectly ripe Beefmaster tomato and some early mixed lettuce, red sails, merlot and a butter type thinnings from the garden.

7 pound home deboned and tied pork butt.
Seasoned with black pepper kosher salt and garlic powder.
Dry roasting on a rack at 300F.
House smellen good.

Pork roast cruising in the oven.
Temperature is at 138F so a little while to go.
The smell is amazing.

I have the ultimate pork dripping gravy going on from the pork roast yesterday.
And I mean a lot of it cooking in the 12 inch skillet.
What I don't use tonight will be added to the gravy on Thanksgiving from the turkey.
Tonight it will be over rice and thinly sliced pork.
Been freezing cold all day and chilled to the bone.

It's Thanksgiving dinner prep. Chopped up the onions and celery for the stuffing, tipped and tailed green beans and chopped up mushrooms for the green bean casserole that will get put together tomorrow for baking Thanksgiving day. Made the dough for a pumpkin pie and stashed it in the reefer overnight to hydrate the flour. Got the homemade bread for the stuffing out of the freezer to thaw. That will get cubed up tomorrow, allowed to dry out a bit and then seasoned up with the sage etc and left to flavor up overnight

The turkey in the cooler was thawed so out it came to get washed out and put in the reefer. I had thawed out the turkey stock made last month when we canned up turkey and now simmered the neck, gizzard and heart in it. Even more flavor!