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What are you cooking?

bluehende said:
I love to cook so that is one good thing about this sip. I have more time to do some of my more elaborate favorites. It is easy to make it beautiful......red and green or orange and green.
Click to expand...

I just moved eBay stuff off a card table in preparation for bringing it upstairs for puzzles (dining room table doesn't have good evening light). I checked a charity box for puzzles we tired of so I can give them to neighbors, but found a bunch of cookbooks instead. Put them on the card table and took a photo to put on Nextdoor to see if I can get a buck a book, otherwise I will take the unused Raechel Ray book upstairs to see if inspiration strikes.

Mom gave me a "you still fry bacon in a pan!?!?" several weeks ago, so I'm going to use the microwave when I make BLATs (avocado added) in a few minutes. Going to be pissed if I ruin it and have to start over in a pan--better start out with half of it to hedge my bets.
 
I wonder if I just want to be outside as I seem to be grilling a lot. Tonight Grilled tuna, grilled pineapple, brussel sprouts, and fresh pear not pictured. I forgot to put in on the plate before it's closeup.

IMG_20200406_191519.jpg
 
Ever since I was a child, I thought brussel sprouts to be the absolute worst veggie ever.
I don't think I've had any since I was -6-. But maybe it's time to give 'em another try.
After all, there's a lot things I like now that I didn't as a child... cheese, for example.
We shall see.
----------------------
Tonight: Spaghetti with sauce from a jar (Ragu) & meatballs from a bag (Sam's Club).
 
Talent312 said:
Ever since I was a child, I thought brussel sprouts to be the absolute worst veggie ever.
I don't think I've had any since I was -6-. But maybe it's time to give 'em another try.
After all, there's a lot things I like now that I didn't as a child... cheese, for example.
We shall see.
----------------------
Tonight: Spaghetti with sauce from a jar (Ragu) & meatballs from a bag (Sam's Club).
Click to expand...
I agree with you, though I have had Brussels sprouts in some restaurants that were excellent. Never worked out that way for me.

But in doing some reading up, some people say the key in the preparation is to cook in such a way that the bad-tasting elements get cooked away. So, for example, on a barbecue that would mean slicing them in half before grilling, and then keeping the temp down so that they cook longer. I haven't tried, it but that is what I've read. And if it's on the internet it must be true.

And I just put another lasagna into the oven. Sauce from jars (Barilla) and Barilla oven-ready lasagna noodles. Would have used regular noodles, but we're using Safeway pickup service these days, so we don't go in the store, and they didn't have regular noodles listed when I put together the order.

Lasagnas are nice because it's really difficult to make a bad lasagna. It only involves degrees of goodness. Much like spaghetti that way.
 
Brussels sprouts and lamb. Didn't like them as a kid, tried several times as an adult but just don't like either.
 
Mom gave me a "you still fry bacon in a pan!?!?" several weeks ago, so I'm going to use the microwave when I make BLATs (avocado added) in a few minutes. Going to be pissed if I ruin it and have to start over in a pan--better start out with half of it to hedge my bets.
[/QUOTE]

LOL, decided I didn't want to use ten paper towels by cooking bacon in two batches. As it was I resented using five. Directions said 4-6 minutes, and I didn't think 6 was done enough. 7 was a bit crunchy, so I'll try 6.5 minutes next time. Seems like a better way than standing over a spitting frying pan.
 
Talent312 said:
Ever since I was a child, I thought brussel sprouts to be the absolute worst veggie ever.
I don't think I've had any since I was -6-. But maybe it's time to give 'em another try.
After all, there's a lot things I like now that I didn't as a child... cheese, for example.
We shall see.
----------------------
Tonight: Spaghetti with sauce from a jar (Ragu) & meatballs from a bag (Sam's Club).
Click to expand...

I made crispy delicious Brussel sprouts last night! Just takes a little olive oil and garlic.


Sent from my iPad using Tapatalk
 
My husband hated Brussel sprouts his whole life as he said his mother boiled them to death and they tasted horrible. I roasted him some and it is now his favorite vegetable. Half them, toss in a little olive oil, freshly ground black pepper and a little salt. Roast at 425 degrees F for about 20 minutes.
 
Talent312 said:
Ever since I was a child, I thought brussel sprouts to be the absolute worst veggie ever.
I don't think I've had any since I was -6-. But maybe it's time to give 'em another try.
After all, there's a lot things I like now that I didn't as a child... cheese, for example.
We shall see.
----------------------
Tonight: Spaghetti with sauce from a jar (Ragu) & meatballs from a bag (Sam's Club).
Click to expand...

I felt the same about Brussel Sprouts but then my mother served them mushy liked cooked cabbage. Yuck. I now love them roasted, al dente on the inside, and crispy on the outside. Can't beat Ina Garten's roasted recipe with balsamic vinegar. I reduce the balsamic vinegar and pour over after roasting.
 
The Turkey Chronicles: DAY 5

Last night was turkey and barley soup made from scratch, no-knead bread made in a dutch oven (why have I not tried this before ? Easy and very good) with a spinach, beet and goat cheese salad and a dark chocolate cobber made from a recipe I ripped out of a magazine awhile ago and finally got around to trying. One more night of soup and I think we will be done with the whole dang turkey. Not being able to run to the store has made me much more conscientious of using up what I have, not wasting food and planning ahead.

Now I need to focus on recipes for the ham leftovers I will have after cooking the Easter ham for just the two of us, instead of all my extended family.
 
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I made Bolognese sauce over zoodles tonight. This was my first time making Bolognese sauce and it turned out well. We bought a spiralizer which was delivered today, to make zoodles and it was very easy to use. We used to buy zoodles from the store but now we are excited that we can make them ourselves.
 
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Tonight: Leftover chili, bananas and apple slices.
Later: Popsicles.
 
Today I smoked the sockeye salmon. I used the 3 parts brown sugar and 1 part sea salt dry brine. After brining for 14 hours a lot of the moisture from the salmon had been released. I smoked this batch with Adler chips for 70 minutes. It turned out pretty good.

Bill
20200407_143609.jpg
 
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clifffaith said:
Mom gave me a "you still fry bacon in a pan!?!?" several weeks ago, so I'm going to use the microwave when I make BLATs (avocado added) in a few minutes. Going to be pissed if I ruin it and have to start over in a pan--better start out with half of it to hedge my bets.
Click to expand...

LOL, decided I didn't want to use ten paper towels by cooking bacon in two batches. As it was I resented using five. Directions said 4-6 minutes, and I didn't think 6 was done enough. 7 was a bit crunchy, so I'll try 6.5 minutes next time. Seems like a better way than standing over a spitting frying pan.
[/QUOTE]
try bacon in the oven next time, no mess, evenly cooked
 
10spro said:
LOL, decided I didn't want to use ten paper towels by cooking bacon in two batches. As it was I resented using five. Directions said 4-6 minutes, and I didn't think 6 was done enough. 7 was a bit crunchy, so I'll try 6.5 minutes next time. Seems like a better way than standing over a spitting frying pan.
Click to expand...
try bacon in the oven next time, no mess, evenly cooked
[/QUOTE]
Get a microwave gadget for bacon. You don't need paper towel. Comes out crispy and dry everytime.
 
Our club has started offering a daily meal for pick up. Most meals are $12 plus tax and tip and you pull in front of the club and they put it in the trunk. Sometimes they come with salad, every dish as two or three sides and a cookie. Something to look forward to.
 
I finally got around to making this for lunch. Very good comfort food, with just pantry staples.
cooking.nytimes.com

Cannellini-Bean Pasta With Beurre Blanc Recipe

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together...
cooking.nytimes.com cooking.nytimes.com
 
...and I'm about to pull a loaf of this out of the oven. Mix of raisins and cranberries (was using the last of my dried cranberries) and pecans instead of walnuts (a solid upgrade, IMO).
chezcateylou.com

No-Knead Cranberry Walnut Bread - Chez CateyLou

The first recipe that I posted on my blog was no-knead bread, and it is still one of my absolute favorite things to bake. I just love that with very little effort, I can have an amazing loaf of freshly baked bread any time that I want it! And there are so many different varieties,... Read More »
chezcateylou.com chezcateylou.com
 
Tonight's dinner. Chicken cheesesteak on sourdough bread with fried onions and peppers. Topped off with fresh tomato. A little broccoli and a fresh pear (not pictured). Last night was beans and rice that is not so photogenic but so good.

IMG_20200408_190606.jpg
 
A's pasta maker arrived this week, and this afternoon she didn't have virtual rehearsal so decided to make fresh pasta. It turned out great--made chicken in vodka sauce to go with it, some lightly steamed green beans, and a great salad topped with a homemade ranch dressing.

She's now in the kitchen making homemade dark chocolate chunk cookies.
 
We had Easy Imitation Lobster Newburg

  • In a medium sauce pan melt 1/3 cup of butter
  • Stir in 1 can of concentrated cream of mushroom soup
  • Add 1/2 cup of dry Vermouth and stir until the alcohol disipates
  • Stir in 1/8 tsp of Coleman's dry mustard
  • Stir in 1/2 cup of half and half
  • Gently stir in two packages of imitation Lobster pieces.
  • Salt and pepper to taste

Gently simmer until warmed through. Serve over noodles or pasta.
 
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