Moose is great. My dad shot a moose in Ontario, Canada years ago. The meat was really nice.

I love apple pie. I bet there are awesome pie apples on the Gulf of Bothnia. I used to pick my own apples in New England. I picked a few great ones in New Mexico this past October.

svalli wrote: ↑Sun Jan 05, 2025 2:57 pm Our son is still on his holiday break with us, so I had to pamper him with a double crust apple pie made from our own apples.

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For dinner we had lasagna made from scratch with freshly made pasta sheets and home canned tomato sauce. For meat I used ground moose.

Well, that's an absolutely awesome meal!

Egg.
Sardines.
Dates.
Crackers.
For breakfast.

Started off with three megatron jalapeño poppers, these were super great, perfect. Love the megatron jalapeños. My favorite jalapeño grown out of the garden so far. Might just settle on this variety and call it good.

Probably the last of the 2024 megatron jalapeños since it’s supposed to freeze early Monday morning. We saved five poppers for lunch tomorrow.

Rest of dinner was st louis trimmed spare ribs and green beans. Likely the end of the beans since a freeze should finish them off. Green beans in January isn’t a bad thing.

karstopography wrote: ↑Sun Jan 05, 2025 7:04 pm Started off with three megatron jalapeño poppers, these were super great, perfect. Love the megatron jalapeños. My favorite jalapeño grown out of the garden so far. Might just settle on this variety and call it good.

Probably the last of the 2024 megatron jalapeños since it’s supposed to freeze early Monday morning. We saved five poppers for lunch tomorrow.

Rest of dinner was st louis trimmed spare ribs and green beans. Likely the end of the beans since a freeze should finish them off. Green beans in January isn’t a bad thing.

I wonder if these are the same giant peppers I see in the store sometimes.
The last time I bought jalapenos they were so hot I couldn't hardly eat them.

worth1 wrote: ↑Tue Jan 07, 2025 9:19 am

karstopography wrote: ↑Sun Jan 05, 2025 7:04 pm Started off with three megatron jalapeño poppers, these were super great, perfect. Love the megatron jalapeños. My favorite jalapeño grown out of the garden so far. Might just settle on this variety and call it good.

Probably the last of the 2024 megatron jalapeños since it’s supposed to freeze early Monday morning. We saved five poppers for lunch tomorrow.

Rest of dinner was st louis trimmed spare ribs and green beans. Likely the end of the beans since a freeze should finish them off. Green beans in January isn’t a bad thing.

I wonder if these are the same giant peppers I see in the store sometimes.
The last time I bought jalapenos they were so hot I couldn't hardly eat them.

I don’t really know. It would be interesting to taste them side by side. I think these megatron jalapeños I’ve been growing have a better flavor, fragrance and texture. Megatron has some heat, not a sharp, pointed or overwhelming heat, just the right amount of burn.

Bucatini with garden broccoli and broccolini, garden sundried tomatoes, and burrata. Yummy.

Last night it was ramen noodles spice pack tossed and my own not so salty spices tossed in the trash my spices added.
Grilled cheese sammy.

Tonight I made a one dish meal in the Instant Pot, to use up some things out of the freezer and the fridge, as well as some of that basil, out of the hydroponics! I had 8 oz of ham (the vacuum seal was broken), and about 1¼ lbs of shrimp in the freezer, that needed used, and some green peas and celery in the fridge I wanted to use, and that basil was getting overgrown, so I had to cut it.

I started out by soaking about 2 lbs worth of dried tomatoes in hot water. Then I soaked 3/4 oz boletus mushrooms in hot water (I was first thinking of Italian, when I did this, but it went well with all this). Then I soaked 2/3 c toor dal in warm water, to add some nutrition to the rice. Then I started cutting up all the ingredients, starting with a large onion, which I put in the IP, with about 4 tb olive oil, on Sauté medium. I diced up a large bell pepper, and about 1½ c celery, adding those as they were cut, along with the ham. Then I cleaned those boletus, saving the washing water, and minced those up and added to the IP, stirring frequently, and added 6 minced garlic cloves, and after a minute, I added about ½ c vermouth, letting it boil down, while I prepped the tomatoes, blending them to a paste, with half the basil, then rinsing the Vitamix out with the soaking water from the tomatoes and boletus.

The IP had almost cooked down, and I then added the powdered bay leaf, a generous tsp of marjoram, a tsp of cloves, a tsp of crushed Thai pepper, stirred it briefly, then added the tomatoes, rinsing out the VM with enough of that soaking water to make about 4½ c. Then I drained and rinsed the dal, and added this, along with 1 1/3 c parboiled rice, added a tb of soy sauce, and a little more salt, then put the lid on, and set it on Rice mode, which is on low pressure, 12 minutes, and let the pressure release 10 minutes, then released the rest of the pressure. Then I stirred the rest of the basil, chopped up, and those leftover green peas in, then put some shrimp on top to steam for a serving. When I reheat some, I'll put some on top for each serving, in the second half of the heating.
Starting out a batch of Jambalaya, with a hint (or more!) of Italian, with a bunch of basil added to it. by pepperhead212, on Flickr

Here's the basil, from the hydroponics, before blending half with the tomatoes, adding the rest after rice cooks. by pepperhead212, on Flickr

The rice and lentils cooked, before adding the green peas and topping with some of the shrimp, to cook briefly, for one helping. by pepperhead212, on Flickr

The jambalaya, after stirring in the green peas and second half of the basil, and topping with a few shrimp, for one serving. by pepperhead212, on Flickr

My Italian style Jambalaya, with basil, and a few shrimp placed on top in the Instant Pot, to steam for 5 minutes. by pepperhead212, on Flickr

Just parsing my leftover turkey bone stuff which I slapped in the freezer after xmas.
There was so much I had to do two boils. Took meat off the first batch and I thought too much for a soup, maybe I can make fritters with turkey meat and a cauliflower that I've been meaning to make into fritters.
The meat is tasty enough but not salt since I forgot to salt the pot. So I decided to make a marinade for it and let it sit in the fridge overnight. Bit of evoo, fresh garlic, coriander, pinch of dry hyssop, thyme from the garden, salt and black pepper, lime juice and just a dash of seasoned rice vinegar. Blended that in the bullet and poured over stirred in for tomorrow, to combine with cauliflower and batter.
Meanwhile added two big wings and part of a leg into the soup pot, which already tastes good even without onion or salt. Will debone that now after a half hour boil and add onions frozen tomatoes and carrots for starters. Maybe a noodle soup.

Bratkartoffeln.
Made with bacon and onions.
Black pepper and hot smoked Spanish paprika for seasoning.

worth1 wrote: ↑Wed Jan 08, 2025 9:11 pm Bratkartoffeln.
Made with bacon and onions.
Black pepper and hot smoked Spanish paprika for seasoning.

Looks like pyttipanna. We usually have a fried egg on top of it.

karstopography wrote: ↑Sun Jan 05, 2025 6:27 pm Moose is great. My dad shot a moose in Ontario, Canada years ago. The meat was really nice.

Since my DH started hunting moose few years ago I have not had to buy ground beef anymore. I buy ground beef only for hamburgers because ground moose is too lean. When I process the moose meat, I cut away all the fat, tendons and most of the membranes even from the pieces which are ground. I use the ground moose for any kind of dish which would use lean ground beef. Today we will have moose tacos.

svalli wrote: ↑Wed Jan 08, 2025 11:42 pm

worth1 wrote: ↑Wed Jan 08, 2025 9:11 pm Bratkartoffeln.
Made with bacon and onions.
Black pepper and hot smoked Spanish paprika for seasoning.

Looks like pyttipanna. We usually have a fried egg on top of it.

karstopography wrote: ↑Sun Jan 05, 2025 6:27 pm Moose is great. My dad shot a moose in Ontario, Canada years ago. The meat was really nice.

Since my DH started hunting moose few years ago I have not had to buy ground beef anymore. I buy ground beef only for hamburgers because ground moose is too lean. When I process the moose meat, I cut away all the fat, tendons and most of the membranes even from the pieces which are ground. I use the ground moose for any kind of dish which would use lean ground beef. Today we will have moose tacos.

I did have a fried egg on top.

I had a plate of beef liver yesterday.
The package was in the freezer.

I just got through making the best onion mushroom soup I've ever made in my life.
I know I always say this but it's true.
I had a giant white onion and a smaller yellow onion.
I also had some mushrooms that needed attention.
What I did was use a little wee bit of oil and a whole stick of butter.
Next something different is I put the flour in too and caramelize the onions and made the roux at one time.
Added mushrooms next.
Added beef bullion powder garlic powder and black pepper.
That's the only spices.
After it was ready it went into a kettle with water and its slowly blooping away on low.

Pita pizzas! So easy. I just put homemade pizza sauce on a few pitas, scattered on some thin sliced onion, black olives and feta cheese, then sprinkled on some finely minced garlic. On a cookie sheet, ten minutes in the oven at 400 and bingo. Lunch!

I finished off the onion soup last night and now I have a quart jar of pork stew thawing out that was frozen since 2021.

My Roasted Golden Spuds always fall short of perfection; this batch got close enough: Drenched with new fave Mama Selita's Jalapeño Ketchup kicked it up another notch! (https://www.redgoldtomatoes.com/redgold ... chup-20-oz)

The Gotch

Mexican rice and taco meat.
Mexican rice made as usual by toasting the rice.
Fluid was a 15 ounce can of diced tomatoes for chili and Knorr tomato chicken bullion powder in water.
Garlic powder and of all things some cauliflower I had needing attention.

Cauliflower!
Yeah last night I made a double batch of fritters. I sliced up a whole cauliflower and the little bits that broke off went in with my turkey-lime while the slices for dipping and frying.
Mixed up one cup of besan (chick pea flour), 1/2 cup buckwheat flour, 1/4 cup tapioca flour. Split that in two, added salt and pepper, two eggs and half cup of milk each, plus some dry savory for the turkey fritter. Cauliflower fritter got an extra quarter cup of almond flour, a tablespoon of parmesan cheese, and a tablespoon of chopped fresh rosemary.
The batter was super thick for dipping and the slices quite thick as well, made for a meaty result, very satisfying and a meal in itself. Turkey was all chopped small of course, so stirred in and dropped by the gobful into hot fat. The limey marinade seasoning was definitely worthwhile.
I still have another panful of cauliflower slices left over... maybe I should fritter those tonight.
Of course with so much frying I can't help thinking how much I love apple fritters, wonder if I couldn't manage that...
I don't have a recipe, have never made em.