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What are you cooking?

clifffaith

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Tonight, with prompting, Cliff made "pork chop sticky onions". The onions are sautéed in Marsala. We had green beans and corn from the garden as our side dishes. I made a big show of doing the dishes since he'd cooked, hoping to remind him by example that that is the way we've always divided up kitchen work. He has managed not to do the dinner dishes since I started covid cooking in March.
 

Quilter

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Tonight, with prompting, Cliff made "pork chop sticky onions". The onions are sautéed in Marsala. We had green beans and corn from the garden as our side dishes. I made a big show of doing the dishes since he'd cooked, hoping to remind him by example that that is the way we've always divided up kitchen work. He has managed not to do the dinner dishes since I started covid cooking in March.
Sounds relish. I'd like to have more of the recipe.

We have an unwritten rule (tradition) that the one who doesn't cook cleans up. It's not always fairly down the middle. For example, I prepared the meat and lettuce for our salad. Asked DH to chop pickles and make dressing. Then he shredded the cheese while I chopped the fresh onion that topped salad. Big Mac Salad. When it was all done I went for a walk. He straightened the kitchen. In the morning I won't "expect" him to empty the dishwasher but for sure I won't. It's just something he does. It's just something I don't. I tend to hand wash dirty dishes before I'll empty the dishwasher.

Somehow it's worked for 46 years.
 

CPNY

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6 weeks in a timeshare cooking on an electric range and i was able to get some good meals in. Shrimp in marinara sauce with angel hair, jerk shrimp and jerk chicken in Rasta pasta, French toast and mimosas, pan seared filet mignon and I even tried my hand at Indian! Chicken tikka masala. That’s what I’ve been cooking.
90B24257-B636-45A2-B0C7-AAB3D21E8A75.jpegBEBC9428-4A59-4CC4-8199-68C8D41987F3.jpeg56F4613F-D0BC-4BF3-B725-7612C130D6EB.jpegE672011D-997F-4104-930D-533FFEDF415C.jpeg4E175869-5737-4E8E-BEB0-A64A3FC02D51.jpeg
 

clifffaith

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Sounds relish. I'd like to have more of the recipe.

We have an unwritten rule (tradition) that the one who doesn't cook cleans up. It's not always fairly down the middle. For example, I prepared the meat and lettuce for our salad. Asked DH to chop pickles and make dressing. Then he shredded the cheese while I chopped the fresh onion that topped salad. Big Mac Salad. When it was all done I went for a walk. He straightened the kitchen. In the morning I won't "expect" him to empty the dishwasher but for sure I won't. It's just something he does. It's just something I don't. I tend to hand wash dirty dishes before I'll empty the dishwasher.

Somehow it's worked for 46 years.
We also do "chicken sticky onions" with the same recipe. It is a James Beard recipe, before he had a heart attack and changed his butter usage.

Brown chops or chicken in combo of 3T oil and 3T butter. Season w/salt & pepper and remove from pan and keep warm when well browned.
Add another generous pat of butter to your skillet, and as many thinly sliced onions as you want (we do half to 3/4 of an onion for two servings of meat; original recipe called for 3 large onions, a stick of butter and 4 meat portions). When onion is brown and tender, push to side of pan and add meat back in, then heap onions on top. Reduce heat and cover and simmer for 10 minutes. Add 1/4 cup sherry/Madeira/Marsala and simmer another 5 minutes.

The onions get nice and sticky and sweet. Easy recipe, of course the one time Cliff made three portions because his boyhood friend was visiting, he burned the onions because he was too busy talking! My favorite thing to serve with either meat, and in winter months, is "microwave peas and old rotten potatoes" -- old rotten being what Cliff thought he heard first time I said we were having au gratin potatoes.
 

geist1223

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Last week I made a Sour Cherry Pie from scratch. I start with Sour Cherries canned in water. Today I made an Apple Pie from scratch. I used Granny Smith Apples that I peeled, cored, and cut up. It helps when you have an Apple Peeler/Corer. My Cook Book for the filling and Pastry Crust is Meta Given's Encyclopedia of Cooking. The original Print Date is 1947. I use the 1951 Edition. This was the primary Cook Book for my Mom and the one I used growing up. I still shift the Flour once, measure, and then shift all the dry ingredients together several times.

Pie crust is pretty easy - flour, salt, Crisco, and ice cold water.
 

Glynda

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Last week I made a Sour Cherry Pie from scratch. I start with Sour Cherries canned in water. Today I made an Apple Pie from scratch. I used Granny Smith Apples that I peeled, cored, and cut up. It helps when you have an Apple Peeler/Corer. My Cook Book for the filling and Pastry Crust is Meta Given's Encyclopedia of Cooking. The original Print Date is 1947. I use the 1951 Edition. This was the primary Cook Book for my Mom and the one I used growing up. I still shift the Flour once, measure, and then shift all the dry ingredients together several times.
I have my mother's copy of The Joy of Cooking and her sifter that I learned to bake using! My mother still uses the Crisco shortening recipe, that she got off the can, for pie crusts. It's quite good. I'm too lazy to peel, core and cup up apples though. :)
 

spirits

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Here is a copy of a post I put on Facebook last night. I was a bit bored with Covid lockdown and it has been rainy here in Alberta the last week or so. Wanted something different from BBQ so decided to hark back to my Ukrainian heritage. DId a lot of prep last night and finished the rest today. Sitting here at 9 pm trying to get the energy to finish the dishes. Did everything except the sourkraut. It The Quinoa Budda Bowl was a big hit and actually went pretty good with the meal.



Having the kids over for perogy dinner tomorrow. Want a change from the usual summer bbq. Rudi is making his sourkraut and I have cabbage rolls ready to go....and then making two kinds of perogies...cheddar and potato, and cottage cheese potato and dill. Of course some ham sausage. And guess what is going on the table right up front?

This- a big bowl instead of a salad.

https://www.forkintheroad.co/spicy-peanut-quinoa-bowl/
I am subbing in some 7 grain instead of the quinoa cause I am out of quinoa but the rest will be the same. I figure if I make a big bowl of this...we will all go easier on the other stuff. And then I have two vegan children so they need something healthy. What do you think? Good idea?
Spicy Peanut Quinoa Bowl, a simple grain bowl with quinoa, spinach, chickpeas, avocado, peanuts, and a Spicy Peanut Sauce drizzle. Full of flavor and oh-so easy!

FORKINTHEROAD.CO

Spicy Peanut Quinoa Bowl | 20-Minute, Vegan, Gluten-Free Grain Bowl
Spicy Peanut Quinoa Bowl, a simple grain bowl with quinoa, spinach, chickpeas, avocado, peanuts, and a Spicy Peanut Sauce drizzle. Full of flavor and oh-so easy!
Spicy Peanut Quinoa Bowl, a simple grain bowl with quinoa, spinach, chickpeas, avocado, peanuts, and a Spicy Peanut Sauce drizzle. Full of flavor and oh-so easy!


And...here is my dessert...waited all year for peaches!!

 

DrQ

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Lazy cooking time:

In a 6" silicone cake pan -
4 sweet Italian sausages
green olives
pitted black olives
Cover with jarred pasta sauce

Cook in an Air fryer @350 degrees until the sausages register 160 degrees.

Take out the sausages, add some more pasta sauce and heat for 15 minutes.

While the sauce is heating, put 2 serving of pasta in Fasta Pasta microwave cooker and zap for 12 minutes.

Drain, serve with pasta sauce from air fryer and sausages.
 

clifffaith

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Tonight we are forced to have strawberry shortcake again for dessert. Cliff's strawberry crop is going gangbusters since he moved it to its own 3'x12' plot.
 

Glynda

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Tonight we are forced to have strawberry shortcake again for dessert. Cliff's strawberry crop is going gangbusters since he moved it to its own 3'x12' plot.
Tonight we're forced to have tomato pie again as we picked 10 over the last few days.
 

heathpack

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Last weekend I made Chewy Chocolate Cookies. Mmm. Most of them wound up getting wrapped and frozen. They are to be trail snacks for our upcoming trip the Kings Canyon NP.

0A78356B-2B86-40D5-9D5B-B01C58535FC7.jpeg
 

nerodog

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I just made this yesterday. Easy and refreshing. It's from Taste of home magazine.
IMG-20200806-WA0000.jpg
 
Last edited:

DrQ

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More lazy cooking:

Take 6 eggs and whisk. Add chopped ham, onion, green pepper and cheese. Mix in fresh spinach. Put in a 6" silicone baking pan and cover with tinfoil. Put in air fryer and cook at 350 degrees for 45 minutes. Remove the foil and continue cooking for 20 minutes or until the eggs are set. Cover with additional cheese (Swiss is a good choice) an brown @ 400 or highest temp.
 

geist1223

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Why not just put it in a regular Convection oven. After all that is what is an "Air Fryer" is. You can not fry in an "Air Fryer." Put in a nice piece of Cod with some thick batter and watch what happens to the batter?
 

DrQ

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Why not just put it in a regular Convection oven. After all that is what is an "Air Fryer" is. You can not fry in an "Air Fryer." Put in a nice piece of Cod with some thick batter and watch what happens to the batter?
Less heat on a 100 degree day for just for the two of us. Preheats in a couple of minutes.
 

nerodog

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We've started getting a weekly farm box from a local organic farm and to say it's been life changing is an understatement. I just cannot get over the quality, quantity, and variety of produce. It's forcing me to try a lot of new recipes. Last night was a simple dinner of pasta, homemade pesto, zucchini, heirloom tomatoes, and some mushrooms (no idea what variety), then topped with organic grilled chicken breasts from Imperfect Foods. It was outstanding. This morning I used my eggs from IF, with a berry salad made from strawberries, raspberries, and blackberries from the farm box, plus some potatoes from the box. It feels so indulgent. Btw, or box costs $25/week delivered. View attachment 22364
Beautiful color and flavors
 

sue1947

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Last weekend I made Chewy Chocolate Cookies. Mmm. Most of them wound up getting wrapped and frozen. They are to be trail snacks for our upcoming trip the Kings Canyon NP.

View attachment 24375
In the same vein: I made some of my newest iteration of a breakfast bar/trail snack to get me up the trail in the morning: It's a recipe for Blondies with the fat replaced by peanut butter and the choc chips with dried apricots and cherries with some almonds thrown in for good measure. A previous attempt wasn't successful, but this one is a keeper; turned out delicious with a good balance of fruit to cookie. DSCN1197.JPG
 
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