What are you cooking?

[clifffaith]

Yesterday for Cliff's birthday I made a big pot of chilli. We have enough to last us unti Friday, and I froze another meal's worth. I mentioned to Cliff about the recipe up thread that had beer as an ingredient, except we don't have any beer. I was still going to make my own recipe, but sometime in the future I'll add beer. He said to hold on and he went out to the garden shed to rummage around. Sure enough he has one five year old can of cheap beer we bought for the snail traps. I could tell the can was light indicating some of it had evaporated. We poured it into a glass and it foamed up nicely. Still smelled like beer, still tasted like beer, we are still alive.

 

[slip]

BLT’s tonight. They were excellent. My wife had the bacon cooked in the oven and the rest is easy.

 

[heathpack]

Yesterday I made two loaves of whole wheat bread. Plus some lemon chicken soup for lunch which was tasty but not worth taking a picture of, from a photogenic perspective.

I am a little overloaded with broccoli right now, so I’ve been scrambling to use it up.

Last night for dinner, I steamed some broccoli florets for 3 min, then plunged em into ice water. I tossed the blanched cold broccoli with some pickled red onions, cilantro, and the peanut sauce from the recipe I’ve linkec to below. Then sautéed chicken breast that I dusted with sweet curry powder and salt & pepper. Served the chicken over the cold broccoli salad topped with a little more peanut sauce, Sambal olek, chopped peanuts and cilantro. It was tasty.

Here’s the link to the recipe. I actually made a version of this broccoli salad a few days ago, I didn’t have the daikon radish but otherwise I mostly followed the recipe (again blanching the broccoli since I don’t like it totally raw). The original recipe is a winner, make extra peanut sauce because it keeps well for a few days.

Broccoli Salad With Peanut Dressing

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw. The secret? Over-the-top flavor from a creamy peanut dressing and pops of sweetness from dried cherries.

www.bonappetit.com

 

[DrQ]

Made Braised Italian Sausages with Lentils and Kale, it was delicious.

• 1 1/2 pounds of Sweet or Hot Italian Sausage
• 2 cups of Red onions sliced thin
• 3 garlic cloves, choped
• 1/4 tsp dried thyme
• 1 cup chicken broth (I used 1 tsp of Better than Bullion vegetable concentrate dissolved in water)
• 1 cup water
• 1 cup French green lentils
• 2 tbsp bold deli mustard
• Pepper
• 12 oz kale, chopped course

Take each sausage and divide them in two by lightly pinching them in the middle, twisting them and then cut the casing. Add one tbsp of extra virgin olive oil in the sauté setting of your Instant Pot. Brown the sausages on all sides and remove them to a plate.

Put in the onions and cook them until they are translucent. Add the garlic and thyme and cook for 30 seconds.

Add the stock, water, mustard, 1/4 tsp pepper and lentils. Stir and add the sausages with any accumulated juices.

Seal the top of the Instant Pot and cook at high pressure for 25 minutes. Quick release after cook time completes.

Remove the sausages and set the Instant Pot on sauté and add the kale a handful at a time. Stir until wilted and continue to add until all kale is wilted. Add salt and pepper to taste. Reduce the heat to keep warm, add the sausages back and lightly stir.

Note on the lentils: The small French green lentils are important. Regular large lentils will turn to mush at this cooking time. If you want to substitute, you will need to adjust cooking time.

 

[heathpack]

Carrot cake. For Easter but of course we had to taste test it today. For quality control purposes.

 

[Beachclubmum]

Made farro and mushroom stew. It was great.

Yesterday I made a vegan mushroom stroganoff and served it over farro.

 

[Beachclubmum]

Photo

 

[CPNY]

We had a Microsoft teams meeting brunch theme. I made butter poached shrimp eggs Benedict (without the Hollandaise and Canadian bacon) it was a matter of what I had on hand. I opted for the butter poached shrimp instead of whipping up the hollandaise

 

[CPNY]

I’ve also been working on the Jacque Pepin Classic Herb French Omelette

a

 

[CPNY]

Then there is the chimichurri I chopped up to put on the picanha (Brazilian cut steak). and an affogato for dessert fancy name for Espresso and ice cream.

 

[Panina]

Then there is the chimichurri I chopped up to put on the picanha (Brazilian cut steak). and an affogato for dessert fancy name for Espresso and ice cream.


View attachment 18944View attachment 18945View attachment 18946

I don’t even like meat and your pictures made my mouth water. All your food looks so good.

 

[CPNY]

I don’t even like meat and your pictures made my mouth water. All your food looks so good.

Thank you! The new iPhone pro takes pretty good pictures haha. I was quite happy with the poached eggs. That was my first time making them! They came out perfect. Thanks to Jacque Pepin YouTube how to poach and egg haha

 

[Panina]

Thank you! The new iPhone pro takes pretty good pictures haha. I was quite happy with the poached eggs. That was my first time making them! They came out perfect. Thanks to Jacque Pepin YouTube how to poach and egg haha

I would eat everything except the meat, maybe what is on top of it too. The iPhone can’t make food look good unless it does look good to start with!

 

[Ken555]

Thank you! The new iPhone pro takes pretty good pictures haha. I was quite happy with the poached eggs. That was my first time making them! They came out perfect. Thanks to Jacque Pepin YouTube how to poach and egg haha

You must be feeling better!


Sent from my iPad using Tapatalk

 

[CPNY]

You must be feeling better!


Sent from my iPad using Tapatalk

I am thankfully!! Still not pushing it with any cardio workouts. I wanted one more week to rest the lungs. I may try just a bit of my at home workouts. I hope you and the family are doing well and staying safe.

 

[CPNY]

I would eat everything except the meat, maybe what is on top of it too. The iPhone can’t make food look good unless it does look good to start with!

What is on top of delicious! Just a blend of herbs and olive oil.

 

[clifffaith]

I don’t even like meat and your pictures made my mouth water. All your food looks so good.

I gave a thumbs up for the dessert, but would ask for my steak to go back on the grill. Can't abide any pink!

 

[VacationForever]

I gave a thumbs up for the dessert, but would ask for my steak to go back on the grill. Can't abide any pink!

You and me both. Didn't I say you are my mirror image? Oh I remember... I love chocolate with hazelnut and you don't. So we may just be twins.

 

[clifffaith]

You and me both. Didn't I say you are my mirror image? Oh I remember... I love chocolate with hazelnut and you don't. So we may just be twins.

What about tarragon and cilantro?

 

[VacationForever]

What about tarragon and cilantro?

I am ok with them. Let me guess... you hate them! My sister hates them.

 

[clifffaith]

I am ok with them. Let me guess... you hate them! My sister hates them.

Cilantro-- never came across it until I was 17 and had to interview someone from a different culture for marriage class (Catholic girl's school). So I interviewed a classmate's Hispanic mother and she made tacos for dinner and invited me. I remember being asked if I liked everything, and hearing a very insincere "oh everything is sooo good" come out of my mouth. I couldn't figure out why I didn't like tacos! Probably 10 years later guacamole was served with my breakfast omelette and there was "that taste" again -- this time I was able to track it to the guacamole, and the "green things" in the guac. I try to say "no added cilantro" in Mexican restaurants, and if Cliff or I forget to say no cilantro with a take out burrito I'll unroll my half to pick out the cilantro leaves. It doesn't bother me in most salsas, but every now and again I'll come across one where I can taste that taste.

Tarragon -- never had it until Cliff cooked for me the first time and made tarragon chicken. Nowhere near as unpalatable as cilantro, and I can't really put words to it, but just a flavor I'd as soon not have in my food

 

[heathpack]

Glazed ham, scalloped potatoes, biscuits, green beans. And carrot cake for dessert.

View attachment 19053

View attachment 19053

 

[DrQ]

Made America's Test Kitchen's -

Meatless “Meat” Sauce with Chickpeas and Mushrooms
You will probably need to be a member to get the recipe.

 

[CPNY]

Back to red meat

 

[Ken555]

Sent from my iPad using Tapatalk