Tacos, second day in a row.

Rice and beans. It's very high calories, lots of bone broth fat and olive oil.
I used this recipe.

Took some of my chicken soup and added chili powder.
Just so I had a different flavor.
I like to do this with stuff sometimes.
Start bland and work my way up with spices.
Go a little of it left from last night and will put it over rice.

You manage to make leftovers into an art form, Worth.

Nan6b wrote: ↑Wed Mar 25, 2020 9:55 am You manage to make leftovers into an art form, Worth.

Thank you.
You dont know how much that means to me, really.
Tonight is the last of the soup been eating on it all week.
Going back to plain old flavors (maybe) but added water and a 1/2 cup of rice.
Nope decided to add some guacamole salsa to the mix when the rice is done.
This should get me till tomorrow when I cook the beef shanks.
Amazing how three chicken thighs fed me for a week.
Tuna fish sandwiches for breakfast and lunch.
Made one big can last for a week too, got just enough left for breakfast tomorrow morning.

Here it is the last of the soup.
Yes I eat the lime rind and all.

For a lack of better description, the concoction tasted like an authentic chicken taco with green sauce.
At the whole bowl.

Practically free.
Fried tater skins and runny fried egg for breakfast.

In keeping with the spirit of "Adoid the public" I had to make Nuders tonight for scagetti. I slacked and should of took a pic of the meat, it was as red as any you've ever seen. My Sis works as a billing agent for a big doctors office and they're always bringing in game and fish from the many trips they take, tonight was a treat. It's processed by one of the better places in town and seasoned perfect with plenty of garlic. I didn't have noodles so I busted out old faithful. First time using the Martha S. food processor method and it won't be the last, so quick and easy compared to manual kneading/mixing. Fresh pasta is the real deal compared to store bought, this came out amazing. I added shredded Parm and candied Jalos, it added a good sweetness to the dish, it might be the best thing never invented!!!

I made his soup like gravy stuff with the beef shanks.
Really big kettle of it.
Has potato too.
Here it is mixed with rice.

I scored a free small bag of baby yellow potatoes yesterday and am cooking them in a separate pot to add to the beef shank gravy like stuff.
As for the gravy in it I used a flour roux first then added masa harina and some corn starch, to boot.
The only herbs and spices are.
Garlic powder.
Salt.
Black pepper.
Mexican oregano.
And onion is always involved.

The kettle continues.

Last night's creation.

Still eating on this beef shank gravy stuff.
How I do it is about every two days or so I heat up the kettle and let it cool and refrigerate it again.'
The days between I just heat up what I want to eat that night.
Tonight at least here in awhile I will put some on two stale bread heels and a regular slice.
Toasted all of three of them.
It is the last from a loaf of bread I found between the washer and drier.
I have no idea how it got there but I didn't waste it.
I'm no too picky when I'm hungry as long as it is good and trying not to waste anything.
Wont be much if any more meat dishes unless they are in a soup or sauce until this virus thing is over.
Since I have started shopping at the Jalisco Meat Market and buying just a wee bit of stuff my food stocks are going up without taking away from others that need food.
Not everyone can make pasta and other things from scratch like I can, I will save the easy stuff for them.
I hate greedy people and know all too well how some poor working folks just hardly get by on food.

worth1 wrote: ↑Fri Apr 03, 2020 3:10 pm ... a loaf of bread I found between the washer and drier.

I've heard some folk bake bread in the drier, but this is the first about it trying to escape!

In one kettle I have my homemade hominy rice and mayocoba beans with chili powder and cumin in it heating up.
Another kettle I have the mayocoba beans bacon chili powder lime rind and cumin in it.
More or less chili beans.
It also had a home dried habanero pepper salt and black pepper in it.
The habanero was taken out after it cooked for some time and tossed.
Now I need to figure out what and or how to cook the boneless seven bone steak I have in the cooler.

Homemade hominy rice beans and much much more are in the ingredients of these tostadas.
Including cheese tomato lettuce seven bone steak and so on.

Domino's delivered a free pizza we earned by ordering enough other pizzas. Cheap & yummy.

As much as I don't want to admit it - I am food biased. It has to do with my age, background, and opinions.

I tend to like older recipes from the 1960s and before. There are so many recipes that call for pre-cooked ingredients nowadays. Those recipes kind of irritate me. I know, families don't have the time to make things from scratch.

I like store bought pickled jalapeno peppers. Yes, we can pickle our own, but I've never tasted a homemade pickled anything I liked from anyone. I like the store bought taste, but when the peppers are eaten - there's that juice left over, so I started using it.

Recipe:
Leftover pickle/d liquid (Dill, Sweet. Hot, Polish, Whatever) and add your favorite peppers sliced or whole. I have no idea on refrigerated shelf-life, and I wouldn't call them pickled, but they taste good.

This is the last day of my experimental spaghetti sauce.
Kinda sad it is about to end.