Whatcha Cooking today?

[worth1]

A couple of hotdogs for breakfast nothing fancy just mayonnaise yellow mustard a dash of ketchup and green sauce.
Yes for breakfast.

[bower]

I've been working in the woods or the garden all day, every day for a few, just catching a bowl of stew out of the freezer at the end of the day. Tonight I had a tin of tuna with Hellmans and two kinds of pickles on tostito chips for the snack.

[pepperhead212]

I went to the Asian market today when I went to visit a friend that lives nearby. I was low on a couple of things, and I always have to get some chicken hearts and gizzards. I made that 1,2,3,4,5 dish with a third of each - a little over 1½ lbs total. And I made that Szechwan eggplant dish I am always making, this time w/o meat. Served with the millet/jasmine rice mix I like to make, to reduce the white rice, but the jasmine is still the main flavor. And now, even after all those intense aromas being cooked earlier, the jasmine rice is the main thing I smell!
Szechwan eggplant, w/o the pork this time. by pepperhead212, on Flickr

1,2,3,4,5 chicken hearts and gizzards, with some 5 spice powder added. by pepperhead212, on Flickr

Szechwan eggplant, 1,2,3,4,5 hearts and gizzards, with some of that rice and millet I cook together. by pepperhead212, on Flickr

[worth1]

I've got a picanha I'm going to cook differently from the normal way.
It's in the refrigerator coated with salt freshly ground black pepper and garlic powder.
The meat side also has msg all over it.
The fat side is diamond scored and spiced as well.
It's going in a hot oven to roast like a prime rib after being seared on the stove.

[worth1]

The picanha is cooling down and I had a hankering for Kartoffelpuffers.
Recipe simple.
A couple of grated potatoes rinsed and drained.
Added about a quarter cup of flour an egg and mixed.
Cooked in hot peanut oil.

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[worth1]

Total loss of appetite.
Ate a Kartoffelpuffer and left the picanha alone.
No alcohol involved just really tired.
I haven't had a good night's sleep in well over a month.
Zero sleep last night.

[karstopography]

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Marinated chicken breasts in garlic, rosemary, olive oil and orange juice and grilled to 165°.

Had some extra grill space available so I charred and roasted 2 Kamo and 2 Aswad eggplant along with some roasted garlic and then made another batch of baba ganoush. So delicious. This time I added a tablespoon of Greek yogurt and that elevated the dip even higher.

[worth1]

Breakfast.
Dijon mustard and J-Lek Sriracha sauce on crackers.
Yet another east meets west combo.

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[worth1]

Ladies and gentlemen I present to you never seen before in the history of man and woman kind.
The Texas cheese steak sandwich.
Ingredients.
Picanha.
Fried onions from the Netherlands.
Pasilla salsa.
Velveeta cheddar cheese slices.
Butter pan toasted Texas toast.
Far superior to the dreaded Philly cheese steak sandwich.
I was as full as a tick after half of it.
The rest is for tomorrow.

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[Vanman]

Now that looks good.

[Julianna]

Been making my lunches and breakfasts for work in advance and trying to keep on track for dinners and weekends with low/med/high carb cycling. Lots of things like chicken and roasted brussels sprouts and whatnot. Lots of cheese.

[karstopography]

https://www.loveandlemons.com/panzanell ... -and-corn/

Panzanella Salad, although I don’t have the peaches just yet. Daughter brought over fresh corn on the cob from her sunny garden and we have some stale sourdough bread.

https://www.seriouseats.com/classic-pan ... lad-recipe

I might make this one instead or a hybrid of the two recipes.

[karstopography]

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Panzanella Salad. A 1pound 10 ounce Hoy and one pound Red Barn tomato

[worth1]

World's cheapest hotdogs.

[karstopography]

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Daughters’s corn, my peppers, and the glorified hamburgers. One pepper was a red ripe poblano. That’s the one I got.

[worth1]

Nothing.
I stopped at HEB next to the job site this morning and bought a lemon pepper rotisserie chicken.
I had a breast and leg for breakfast.
No lunch.
Then to the horror of the food safety police I put the container on the dash to keep warm for the rest of the day.
It stayed pretty hot under the windshield.
Now at home I put some hoisin sauce on it and put it in the oven on warm in the same container.
I can guarantee that plastic container can handle 170F.
I'll have it with my homemade potato salad.

[worth1]

No melting plastic container yet.
So 170 f seems to be safe.
I had come to the conclusion because they have to keep the chicken at a safe temperature as well after it is cooked.
Next the chicken is roasted so it would take a good while before it would go bad.
Really old school but practical too.

[Sue_CT]

Hamburgers, potato salad, beans, and corn cooked by my sister. I donated the hamburgers. Such a summertime meal. It was delicious. 90 degrees today, the first of the year.

[pepperhead212]

I made another one of those one dish meals in the Instant Pot, and another one of those Italian style dishes, to use up a bunch of that basil from the hydroponics, and use up a bunch of things from the fridge - a couple bell peppers, a generous cup of celery, chopped up, that cooked rice/millet mix, leftover from that Szechwan eggplant meal, and some kielbasa, I wanted to use. I started it by cooking a generous cup of dried red kidney beans with 1.75 oz dried eggplant (about 1¼ lbs fresh), with 3 c water and a little salt - pressure cooked those 20 min, letting it release naturally. I cut up a large onion, 2 bell peppers, and a generous cup of celery, and minced 5 cloves garlic, with about 3 tb fresh marjoram and 2 tb rosemary, some of the basil, and cut 10 oz turkey kielbasa into pieces. I fluffed up that cooked rice - had a little under 3 c. (looks like a lot more in the end!). And opened two 28 oz cans tomatoes - one diced, and one crushed. Everything ready by the time the pressure dropped.

Drained the beans and eggplant, rinsed the pot, then added the onion and about 3 tb olive oil, and cooked on Sauté about 5 min, added the bell peppers, celery, and kielbasa, and cooked another 5 min, then added the garlic and herbs, and about 2 tb tomato paste, and cooked about 3 minutes longer. Then I stirred in the tomatoes, beans and eggplant, a tsp of hot pepper flakes and the first bit of basil, plus about 1/2 c white vermouth. I then pressure cooked it 5 more min, letting it release naturally. Then I stirred in the cooked rice/millet mix, salted to taste, let it simmer another 10 minutes, to thicken it, stirred in a generous chopped cup of basil, and it was ready. I served it with some grated Asiago cheese. About 3½ qts leftover!
Finished Italian type dish, again, this with some rosemary, marjoram, and garlic minced together, with a lot of basil. by pepperhead212, on Flickr


Finished Italian style dish, before topping with a little grated Asiago cheese. by pepperhead212, on Flickr

[karstopography]

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Mixed grill. Boudin, jalapeño poppers, corn on the cob,