I dropped some fresh tomatoes in boiling water and removed to take the skin off and chopped them up.
Caramelized a whole onion to get the sweetness from them to counteract the tart of the tomato products like the canned tomato puree.
I used the tallow from the ground beef to do this.
Added marsala for more sweet.
Usual ingredients..
Fennel.
Mexican oregano.
Hot smoked Spanish paprika.
Garlic.
Cumin.
And so on.
Put beef back in.
Bread did great.

Sounds like you’ve got a sort of chili Joe in the works.

Nothing like fresh baked bread.

Sue_CT wrote: ↑Sun Apr 30, 2023 4:24 pm Nothing like fresh baked bread.

Even if you don't eat it all it's cheaper than buying fancy bread at the store.
Some of this stuff is almost 5 dollars a loaf.
I'm going to use some to make a melted cheese pepperoni sandwich.

MarkAndre wrote: ↑Sun Apr 30, 2023 3:05 pm Sounds like you’ve got a sort of chili Joe in the works.

No the beginning of a pasta sauce.
The stuff on the bottom is onions.

Turned a hash brown disaster into something to eat anyway.
The list of ingredients in this thing are.
Messed up failed experimental hash brown.
Avocado.
Onion.
Bacon.
Red jalapeno.
Knorr chicken bullion powder.
A little flour and a pinch of baking powder.
Chopped cilantro.
Mexican oregano.
3 eggs.
Black pepper.
Tomato on top
No way could it stay yellow and it totally made me change direction on my noon meal plans.
Baked in oven in small 8 inch cast iron skillet for about 30 minutes at 350F.

@Sue_CT
Just in case you missed it.

I would have mixed up some siracha mayo for that baby, drizzled over it, or a little sour cream and drizzled with hot sauce. How was it?

Sue_CT wrote: ↑Mon May 01, 2023 5:49 pm I would have mixed up some siracha mayo for that baby, drizzled over it, or a little sour cream and drizzled with hot sauce. How was it?

How was it?.
Fantastic but before she put the video out I've made similar before.
I didn't make this one because I'm out of hotdogs.

No I meant how was the mistake with the tomatoes on it? Would have put the Siracha mayo on that, but it would be good on hot dogs too.

Home made spanish rice with pork steaks cut up into the rice as it cooked, added some squash as well during cooking. Lazy cooking, but filling and good.

Roasted pork loin today, from an 8 lb "anaconda" cut in two. It tapered quite a bit towards one end, and that end wound up being not as juicy as the rest of the loin. Next time, I will cut a 4 lb section from the thickest part for the roast, with the other parts sliced up thin for other uses. At .99/lb on sale awhile back, I can't really complain.

The rub was olive oil, granulated garlic, granulated onion, rosemary, salt & pepper. I'm still working on the ideal temp, which will likely be about 415 degrees for 15 minutes, reduced to about 365 for how long it takes to finish, usually about another 45 to 50 minutes. The time isn't so much going by the weight, rather gauging the thickness of the roast.

Picked some Padron peppers today. I had no idea they grew to this size. These were grown from a reputable commercial seed vendor seed packet so I doubt there is a mix up.

Whatever peppers they are, these blow shishitos out of the water on flavor. Every padron we ate had some amount of heat, one was light a fire in your mouth hot, but the flavor and even fragrance overall was far superior to the shishitos I’ve grown, which have had zero heat and been rather bland and not particularly fragrant. I mention shishitos as that is what the recipe called for.

The Peppers and the onions got tossed in olive oil, garlic, salt and pepper. I wished I grilled twice the number of onions I did because those were amazing and sweet.

Chicken breast was quick marinated in lemon juice, lemon zest, olive oil, and paprika, plus salt and pepper.

Sauce was Cacique mexican crema with lemon zest and lemon juice. That mexican crema paired with the lemon and parsely totally destroys sour cream, sorry Daisy.

One of the best things I’ve eaten in a while this meal was. My wife agreed. Definitely will get a repeat.

https://www.cleaneatingmag.com/recipes/ ... do-recipe/

BTW Recipe calls for grilled avocado, we substituted the onions for avocados.

Chuck roast was on sale, so tonight we’re having pot roast. Nothing fancy, just meat, potatoes, and carrots, but in a crockpot with a cooking bag, it is super easy and low maintenance. The girls hate onions, so I seasoned liberally with onion powder and cut the onion in half so it can be easily removed. The vegetables will go in after about five hours. I haven’t decided if there will be gravy yet. Depends on how much comforting we need by day’s end.

I haven't had anything today but a cup of coffee this morning.
No water or anything.

This week is in the can.

It's currently cold and wet, here. But, the weather is supposed to turn warm on Saturday, and that may mean mostly warm days for the next several months. So, this week's meals have been, and will continue to be, the several cans of soup that my neighbor gave to me. She receives them in a 'brown bag' for her doing volunteer work. What she doesn't like, she gives to me, for my volunteer work of building her a garden in her yard. She also gives me some canned veggies, canned beans, rice, pasta, etc...

Since the canned soups have too much sodium for both of our tastes, I basically triple the amount of soup by adding water, drained cans of veggies and/or beans, and sometimes will cook and add rice or pasta. That lowers the sodium content for each serving, drastically. Sometimes I think about adding the rare canned chicken she gives me, but then I think again, and know that on a hot day later in the year, chicken salad hits the spot.

Finished up yesterday with two egg bacon and kartoffelpuffer sandwiches.
Double eggs.
Today dragging the sauerkraut, meatballs, potatoes and weiners concoction out of cold storage.

I think I might make some Mac and cheese to go with it.

Well, someone is making sure I am stocked up on ingredients for when I finally get those tortillas made. Got this as a free gift in a box of food I ordered. Not sure what Roja sauce is, but tastes pretty good. Just tried a drop on my finger.

Frozen chicken curry last of the batch on top of kale here tonight. I used green cardamoms in this curry and will do it again. Definitely cranks the flavor up a notch - it's a pretty hot one too. I did chew on a cardamom this evening and spit it out. But I pretty much ate the other half dozen and didn't blink.