Whatcha Cooking today?

Share your recipes and cooking tips!
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worth1
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Re: Whatcha Cooking today?

#981

Post: # 51950Unread post worth1
Sun Aug 08, 2021 3:10 pm

I ended up with 48 ounces from 168 ounces.
3 pints.
Flavor is very tasty.
Put some pecan oil in it.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#982

Post: # 51992Unread post worth1
Mon Aug 09, 2021 5:21 pm

Something tells me people here think I've lost my mind on this one. :lol:
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#983

Post: # 52010Unread post karstopography
Mon Aug 09, 2021 8:41 pm

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Grilled Salmon with corn relish and baked okra.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Tormato
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Re: Whatcha Cooking today?

#984

Post: # 52042Unread post Tormato
Tue Aug 10, 2021 5:34 pm

worth1 wrote: Mon Aug 09, 2021 5:21 pm Something tells me people here think I've lost my mind on this one. :lol:
I think you lost it a loooooooooooooooooooooooooooooooong time ago. ;)

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pepperhead212
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Re: Whatcha Cooking today?

#985

Post: # 52046Unread post pepperhead212
Tue Aug 10, 2021 6:35 pm

I made a good pasta dish today, from Milk Street, which was from their Tuesday Recipes, and meaning they are quick and easy, as this was. Labeled Ziti with Zucchini Pesto, I used my bottle gourds in place of zucchini - about the same neutral flavor. Has some walnuts, garlic, and Pecorino, along with basil, blended with the shredded gourd, but it needed more basil, so the leftover I stirred some minced basil into, for tomorrow. I must have squeezed more water out of the salted gourd, as it needed more water than the suggested 1/2 c.
ImagePesto, consisting of bottle gourd, walnits, garlic, basil, and pappadews. by pepperhead212, on Flickr

ImagePasta with bottle gourd (in place of zucchini) pesto, with additional pecorino. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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brownrexx
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Re: Whatcha Cooking today?

#986

Post: # 52053Unread post brownrexx
Wed Aug 11, 2021 7:09 am

We had a beautiful summer meal here. I made Chicken, Rice and Peas in my Instant pot and paired it with fresh, organic peaches from my neighbor, refrigerator dills that I made last week and Incredible corn from my garden.


ImageIP chicken, Rice & Peas by Brownrexx, on Flickr

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pepperhead212
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Re: Whatcha Cooking today?

#987

Post: # 52190Unread post pepperhead212
Fri Aug 13, 2021 6:45 pm

I pickled 3 qts and 2 pints of cucumbers today, and I did these in an unusual way. The yellowish one is the B&B variety, with the sugary liquid, and a half an onion sliced up in it. Those were the cukes that were a little overgrown, and the seeds had gotten too large, so I scooped them out, and sliced the flesh and skin, and used that quart for B&B The other slices, that are usually the B&B, I made into garlic/dill slices. I'll see how it works out. I heated up that canning container on the side burner of my gas grill - took forever, compared to what my range would have taken, but I wasn't doing that inside! I still heated the other things indoors, but it didn't get too hot in the kitchen.
ImagePickles made on 8-13 by pepperhead212, on Flickr

After I pulled the jars out, I considered taking that canner, and taking it to some weeds, and dousing them with hot water. But I realized, those weeds probably would survive, and I really didn't feel like doing that!
Woodbury, NJ zone 7a/7b

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pepperhead212
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Re: Whatcha Cooking today?

#988

Post: # 52193Unread post pepperhead212
Fri Aug 13, 2021 10:16 pm

It has been so hot here lately that I really haven't wanted to do much cooking lately! However, yesterday I mixed up a large amount of that pasta salad, using up almost 3 lbs of tomatoes, a lot of basil, and some garlic, kalamata olives, anchovies, and some olive oil. I also added some cooked green beans, and a can of red kidney beans. I had to mix this in an 8 qt bowl, as I have about an 4 qt bowl leftover!
ImagePasta salad, with 2 beans, tomatoes, basil, garlic, kalamata olives, and anchovies. by pepperhead212, on Flickr

Earlier, I made an Indian type dish, to use up a generous amount of okra I have harvested, getting about 4-5 per day. I put it in the wok, on the induction burner, and stirred occasionally, while getting everything measured out for my pickling, then snacked on it, while finishing the pickling.
ImageSome Indian spices, cooked with some onion and garlic, ready for the okra. by pepperhead212, on Flickr

ImageFinished okra slices, sort of dry fried about 12 minutes, with the onion and tarka spices. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#989

Post: # 52407Unread post worth1
Tue Aug 17, 2021 5:19 pm

Darn it my house refrigerator is out of butter need to go to the other one.
Wait a minute, what's this?
Well I'll be is some homemade ghee I made with garlic.
The smell is out of this world.
Decided to make something I've never made before a fish in ghee sauce with sweet red pepper and Chipotle powder
The fish was cut up and the Chipotle powder mixed in with it.
Set it aside.
The giant red pepper is draining.
Water heating up for the Fettuccine.
Ghee heating in a skillet with a dash of pecan oil.
This might actually turn out okay.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#990

Post: # 52408Unread post worth1
Tue Aug 17, 2021 5:54 pm

Looks and tastes good.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Re: Whatcha Cooking today?

#991

Post: # 52417Unread post pepperhead212
Wed Aug 18, 2021 12:03 am

I had eaten about a third of that okra stir fry, and looking at the rest, I thought that it would go well on some rice. Looking up on my shelf, to maybe get some brown rice, I saw a jar with a small amount of pearl barley in the bottom, so I too that, just to empty the jar - about a scant 2/3 c, and I cooked it in in some salted the IP under pressure for 20 minutes, and released the pressure after 10 min. (not much left). I forgot how much barley expands! I usually put it in soups and things like that, so I don't really see it. I divided it up into two (a friend was over), and topped each with half the okra, and nuked each of them for 1 minute. Turned out great! I usually don't put barley with Indian dishes, unless it's one with mushrooms, but both of us liked this, for sure.
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#992

Post: # 52452Unread post karstopography
Wed Aug 18, 2021 7:06 pm

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Those chanterelles I found yesterday. Served on fresh toasted sourdough. Sautéed in EVOO, butter, fresh rosemary, thyme, cream and fresh grated Parmesan cheese. Delicious.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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pepperhead212
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Re: Whatcha Cooking today?

#993

Post: # 52541Unread post pepperhead212
Fri Aug 20, 2021 1:08 pm

Yesterday I made a gumbo style dish in the Instant Pot, using up the okra I had, and got all the overgrown green (and purple) beans, that had been getting the beans in the pods too early (I think the heat has done this), and I cooked them to death, with the okra! I also used all my tomatoes that had bad spots - cleaned them up, and blended them, for some of the liquid. And the starch in it was 1 1/2 c of oat groats, instead of white rice. I used a lb of the hot Italian sausage I got a deal on at Aldi's, but added spices to it, to make it more like Andouille, including some chipotle, for some smokiness. After cooking the onion, diced peppers, garlic, some tomato paste, and the spices in sauté mode, I added the other ingredients, and cooked it on slow cook/high for about 2 1/2 hrs, while I was in the garden. Sausage I cooked separately (so it wasn't really a one pot meal), and added for the last 30 minutes. Turned out great!
ImageGumbo style dish, using up okra, and overgrown green beans, with oat groats, instead of rice. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#994

Post: # 52610Unread post karstopography
Sat Aug 21, 2021 7:38 pm

Okay, why haven’t I cooked tri tip previously? Did a rub of sweet spanish paprika, garlic powder, Salt and pepper. 275 degrees until internal got to 120. Reverse seared at 500. Rest, cut against grain.

3+ pound Prime tri tip cost me 5.99/#. Super flavorful, price was right. Served with oven baked okra. I let that go well into Maillard reaction land, pushing the okra close to burned. Seemed about perfect.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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pepperhead212
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Re: Whatcha Cooking today?

#995

Post: # 52805Unread post pepperhead212
Wed Aug 25, 2021 8:25 am

A friend dropped off a few pieces of bbq chicken yesterday, in return for the produce they often get from me. I had a piece, along with my usual tomatoes, and the only thing that I cooked yesterday was some comfort food I hadn't made for a while - some corn grits, with cheese and chipotle. I make those with some steel cut oats, to make them more nutritious, but the main flavor is the grits. I used 2/3 c grits, plus 1 c steel cut oats (more later). And I cut the bad spots and cores out of some tomatoes, and blended them with 3 canned chipotles, plus 3 moritas, with a little water, until totally smooth. I put this in the measuring cup, and rinsed out the Vitamix with a little water, to get about 4½ c, and mixed all this in the Instant Pot, adding a little salt. I cook this on "porridge" for 5 minutes, then let the pressure reduce 20 min. It's a little thin, but if these types of things are too thick, when pressure cooked, they stick. Then I add another 1/4 c steel cut oats, and cook on slow cook, while getting other ingredients ready. I grated at least a cup of pecorino, and got about 3/4 c cheddar - I think it was colby I had. Something I remembered doing last year, which I did again, to use it up - put some okra in it! I had just under a quart of it from the last few days, that I had to use, so I cut it up, stirred it in, and slow cooked another 15 minutes, then stirred all the cheese in. The okra was still slightly crunchy, even when I reheated it, for breakfast!
ImageA chipotle/cheese grits and steel cut oats mix, with some okra added. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#996

Post: # 52877Unread post worth1
Thu Aug 26, 2021 6:17 am

That looks really good.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Re: Whatcha Cooking today?

#997

Post: # 52921Unread post pepperhead212
Thu Aug 26, 2021 10:40 pm

https://lidiasitaly.com/recipes/spaghet ... trapanese/

I made this pesto today, almost doubling the recipe, and using 20 oz of small ziti and 12 oz of precooked red beans, added to the pasta water at the end, to heat them up, before draining. Upon tasting it for salt, I thought that it had enough salt, but needed some acid - even with all those tomatoes, it didn't have enough. So I stirred in about 1/2 tsp citric acid, and it added just enough - about 2 tb lemon juice would do about the same. I also added more basil, when blending, until it tasted about right - 12 large leaves is sort of a vague term.

The 1 tsp of pepper flakes I used was barely noticeable, so I topped it with more!
ImageCherry Tomato Pesto Trapanese by pepperhead212, on Flickr

ImagePasta and red beans, to mix with pesto Trapanese. by pepperhead212, on Flickr

ImageGrated pecorino, ready to stir into the pasta and beans, with the pesto already mixed in. by pepperhead212, on Flickr

ImagePasta with Thai red beans, with Lidia's Pesto Trapanese. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#998

Post: # 53061Unread post karstopography
Sat Aug 28, 2021 7:38 pm

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10# Choice Brisket. Couldn’t pass it up at 2.94/#. Turned out great.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

Vanman
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Re: Whatcha Cooking today?

#999

Post: # 53070Unread post Vanman
Sat Aug 28, 2021 9:26 pm

That brisket looks wonderful.

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worth1
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Re: Whatcha Cooking today?

#1000

Post: # 53116Unread post worth1
Sun Aug 29, 2021 1:09 pm

I'm making dinner rolls.
No real measurements i can give out.
Roughly.
1/4 cup sugar.
Two cups flour.
1/4 cup powdered milk.
Tablespoon of yeast.
Teaspoon of salt.
Two egg yolks.
1/2 stick of butter.
Teaspoon extra virgin olive oil.
About 1/2 cup of water but not all of it.
I mixed the dry ingredients first including yeast and butter.
Then the egg and water plus oil.
After kneading I made a ball and put it in an oiled bowl put cling wrap over it and into the oven with the light on.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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