I pulled up most of those covered greens out there, getting an overflowing 12 qt bowl filled with them - the rest of the plants went in the compost. I wanted to make some tacos with them, so I caramelized some sliced onions, followed by some chopped cremini. After the mushrooms were browned, the steamed chard (about 10 oz fresh) and a generous cup of jicama, sliced and cut into about 1/4" pieces. This was sautéed until most of the water had cooked out, then it was removed to a bowl.

Meanwhile, a salsa was made with some dehydrated tomatillos (1.6 oz, a little over 1 lb equivalent), 8 moritas, and 8 pan roasted garlic cloves. The tomatillos and moritas are dry toasted in a skillet, before the garlic, then soaked in hot water. These are then blended with the garlic, to make a paste, then put in the wok, with water I rinsed the blender out with, then it was cooked down about 8 min on medium high, until thickened. Those dehydrated tomatillos, when dry roasted in a pan, taste as good as grilled, fresh tomatillos, in these salsas!
Pay roasted moritas and dried tomatillos, ready to be soaked. by pepperhead212, on Flickr

Paste, of the roasted garlic and soaked tomatillos and moritas. by pepperhead212, on Flickr

Tomatillo and morita paste, cooking down. by pepperhead212, on Flickr

Paste, cooked down for about 8 minutes. by pepperhead212, on Flickr

Heating up the tortillas over an open flame. by pepperhead212, on Flickr

Finished taco, with the onion, greens, mushroom, and jicama filling, topped with the salsa, queso fresco, and cilantro. by pepperhead212, on Flickr

I just sucked down five medium roasted onions and three pieces of fried chicken.
I love roasted onions they are my favorite vegetable.
If you haven't had a whole roasted onion slathered in olive oil you are missing out big time.

I tried to make a Cajun style shrimp stir fry, this was a new dish I made up as I went along and I have to say it was good. I want to make the sauce thicker and add a little more heat but overall it was good and everyone enjoyed it.

The Cajun part came from using Old Bay which is crawfish boil without salt. The sauce was butter, evoo, a potato starch slurry and grated Parm. I think some heavy cream would kick it up to that silky sauce. I'll try this again and post the recipe when I think it's perfect.

We need a Yummy icon.

Nan6b wrote: ↑Wed Mar 04, 2020 8:52 pm We need a Yummy icon.

Yes we do. Maybe a drooling one too. That looks really good.

A smiley face with the tongue licking their lips. I have thought that many times.

I have a 24 year old man working with me.
He keeps in shape and cares about what he eats.
He was eating two family sized cans of tuna a day.
I told him he was going to turn into a human thermometer due to the mercury in tuna.
The other day I gave him a can of sardines.
Fell in love never had them before.
Today same thing with smoked oysters.
Never heard of them and didn't know what an oyster was.
He fell in love with them too.
Both are pretty cheap for any time of the day over eating out.
And healthy too.
The guy will eat anything I put in front of him.

worth1 wrote: ↑Thu Mar 05, 2020 9:10 am ...The guy will eat anything I put in front of him.

I married a man like that. What a blessing, especially with my less-than-expert cooking. And what a joy to feed them!

Supper
Self explanatory.
Fish and chips Texas style.

Looks like French onion soup is in the works for this weekend.
Bought a pile of onions that are sprouting and I need to eat them ASAP.
Already have the stale dried homemade bread and cheese.
Will cook it after I get back from gar and catfishing tomorrow.
Tonight is leftovers from last night.
Don't hold me to any of this I change my mind like the wind changes directions.
But rest assured I will go fishing.

Well rest assured I wont be freezing my tail off fishing.
The weather changed early.
Didn't have any beef stock for the soup and not going to fight the crowds to go get any.
What to do?
Just happened to have a big bag of frozen beef cracklings and cooked down scraps from making tallow in the freezer.
That should do just fine.
12 inch skillet full of onions and garlic lots of garlic and black pepper cooking as we speak in olive oil.

It's... passable. I made the wrap too thick, and it's too big, but I know what to do next time.

Cooked the onions down and put them in another kettle.
Added a very large amount of sangria wine and two cups of water.
Made a roux in the skillet and put it in not much not even enough to thicken just that nutty flavor.
Took some out of the kettle put it in a large bowl and added dried homemade sour dough croutons from homemade sour dough bread from my own homemade starter and cheddar cheese.
Don't ask me to make homemade cheddar cheese ain't gonna happen.
Put in oven and melted the cheese and had a few on top too for toasty goodness looks.
A rather thick and hardy soup and a taste out of this world.
Only spices were salt and black pepper.
Used Kitchen Bouquet to darken it a wee bit.
I always make it this way with the sweet red wines of some sort.
Pictures later too full to do anything but take a well deserved nap.
Took forever to cook down the onions.
Much better than the watery tasteless dish water I had in Europe in Switzerland years ago.
They must have used one onion for every 55 gallons of soup.
If they used the amount of onions I used they could feed the whole country for well over a year.
Not saying they can't make it I just didn't have it.

Here are the pictures.
The second one is cracklings not onions.

Up north, the cheese is white.

Nan6b wrote: ↑Sun Mar 08, 2020 12:41 pm Up north, the cheese is white.

We get the white cheddar here too but not in the big store brand bargain blocks.
The other stuff there just isn't any difference in the taste to make up for buying name brand unless you go whole hog and get the really expensive 10 year aged cheddar.
Then I personally wouldn't be using it in soup, the cost is prohibitive.

No, I meant provolone or mozzarella.

I use both, Kraft sells it already mixed and shredded plus you get the bonus of that beautiful string it makes and stringy cheese makes it taste better

A nice butterkase would be good to.
I rarely buy provolone or mozzarella but buy the Mexican equivalent, more flavor.
I added potatoes and carrots to it today and had it for brunch.
Along with some left over fried chicken I thought I ate.