Whatcha Cooking today?

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

#1001

Post: # 53128Unread post worth1
Sun Aug 29, 2021 4:05 pm

I let them rise but not double.
Punched down rolled out and made a log.
Used my mud spreading knife to cut out.
Then cut the ones I cut out in half.
This made balls less in size than a golf ball.
Then put in my large Magnalite skillet to rise.
The skillet was oiled with olive oil.
Taking forever to rise but they are coming along nicely for smaller sized rolls.
I honestly don't know why I do this other than I like fresh bread and rolls.
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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?

#1002

Post: # 53130Unread post worth1
Sun Aug 29, 2021 4:44 pm

Rolls brushed with beaten egg sprinkled with kosher salt and in a pre heated oven at 350F.
Will check when 20 minute timer goes off.
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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?

#1003

Post: # 53131Unread post worth1
Sun Aug 29, 2021 5:06 pm

I'd call these just about right.
Chicken soup is going on another burner.
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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?

#1004

Post: # 53134Unread post worth1
Sun Aug 29, 2021 7:02 pm

Here is the chicken noodle soup
Ingredients are.
Two chicken leg thigh quarters.
Two Hatch chilies chopped of really small skin left on.
One whole head of roasted garlic.
One medium onion chopped.
One medium potato skinned and diced really small.
Water.
Linguine broke up small.
Raw flour.
Corn starch.
Tarragon.
Salt.
Black pepper.
Chopped up corn tortillas into wee squares.

Cooked the chicken onion and potato the water and pulled chicken out when cooked.
Let cool.
Pulled meat and skin off and put bones back into the chicken broth.
Let simmer.
Cut chicken and skin up very fine.
Pulled out bones and removed any meat.
Made slurry with cool broth and flour.
Put in the soup and boiled for awhile.
Added the pasta and tortillas and roasted garlic.
Cook till tender.
Needed a little thicker so Added corn starch.
Put in chicken and stirred up.
Put Tarragon on too let hydrate with lid on and stirred up.
You can add the Hatch chilies any time you want for your liking.
Let it cool for a tasty summer time meal.
Chopped tortillas top picture.
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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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brownrexx
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Location: Southeast PA, zone 6b

Re: Whatcha Cooking today?

#1005

Post: # 53183Unread post brownrexx
Mon Aug 30, 2021 5:48 pm

Good dinner tonight with lots of ingredients from the garden. Chicken K-bobs, home made creamy tomato soup and fried okra, onion rings and a few tomato slices. Yummy!


Image20210830_170027 by Brownrexx, on Flickr

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worth1
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Re: Whatcha Cooking today?

#1006

Post: # 53190Unread post worth1
Mon Aug 30, 2021 7:13 pm

The dinner rolls are diced up and under the soup.
On top of the soup it cotija cheese chili powder and a pat of butter baked at 425F for 15 minutes more or less.
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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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Tormato
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Re: Whatcha Cooking today?

#1007

Post: # 53237Unread post Tormato
Tue Aug 31, 2021 12:45 pm

worth1 wrote: Sun Aug 29, 2021 5:06 pm I'd call these just about right.
Chicken soup is going on another burner.
20210829_170325.jpg20210829_170755.jpg
The one at 5 o'clock is slightly underdone.

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Amateurinawe
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Location: Emsworth UK

Re: Whatcha Cooking today?

#1008

Post: # 53241Unread post Amateurinawe
Tue Aug 31, 2021 1:05 pm

[mention]Tormato[/mention] Which timezone ?
The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself

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Tormato
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Re: Whatcha Cooking today?

#1009

Post: # 53255Unread post Tormato
Tue Aug 31, 2021 4:41 pm

I'll first have to calculate the airspeed velocity of an unladen swallow.
Last edited by Tormato on Wed Sep 08, 2021 11:49 am, edited 1 time in total.

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brownrexx
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Re: Whatcha Cooking today?

#1010

Post: # 53341Unread post brownrexx
Thu Sep 02, 2021 6:18 pm

I had a busy day in the kitchen today.

First I picked pears from our tree and made 10 jars of pear jam.

Then I made shrimp fajitas for dinner. This is a recipe that I have used previously with chicken but it was equally good with shrimp. The marinade contains lemon juice, oil, seasoned salt, cumin, chili powder, garlic powder and oregano and it turned out really well. The peppers are Sweet Frying Peppers from my garden.

They are not shown in the photo but we ate it on flour tortillas.

We also had acorn squash from the garden with butter and honey.

ImagePear Jam 2021 by Brownrexx, on Flickr

ImageShrimp Fajitas by Brownrexx, on Flickr

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#1011

Post: # 53437Unread post pepperhead212
Sat Sep 04, 2021 2:48 pm

I baked some brownies today, to take to a friend's place tomorrow. Finally cool enough to bake, so it worked out perfectly! I won't even cut them until in the morning, otherwise, I won't be able to resist the temptation...
ImageBrownies, baked on a nice, cool day, 9-4 by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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brownrexx
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Re: Whatcha Cooking today?

#1012

Post: # 53478Unread post brownrexx
Sun Sep 05, 2021 5:13 pm

Another meal mostly from the garden. Tonight I had left over zucchini lasagna with thin homegrown zucchini slices that had been grilled to remove moisture as the pasta and home grown tomatoes in the sauce.

I picked okra, green tomatoes, red tomatoes, yellow squash and eggplant and all of the veggies got sliced and breaded with 50/50 cornmeal and flour and fried. Hubby likes fried green tomatoes but I like the red ones.

For desert we had fresh pear slices from pears that we picked today in a light syrup and I also froze 4 bags of pear slices.

We don't eat a lot of fried foods but we do like fried veggies and this was a feast of assorted fried veggies. The garden is winding down for the year so we really appreciate the fresh veggies while they last.


ImageZucchini Lasagna and Fried Veggies by Brownrexx, on Flickr

Gardadore
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Location: NE PA zone 6

Re: Whatcha Cooking today?

#1013

Post: # 53488Unread post Gardadore
Mon Sep 06, 2021 12:14 pm

Fried Green Tomatoes for lunch. Garden is starting to wind down with the cool nights. Late tomatoes are coming on but after the rains from Ida found a number of green tomatoes on the ground. My husband taught me to eat fried green tomatoes and now I have the recipe down pat. Delicious!

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worth1
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Authentic Mexican salsa.

#1014

Post: # 53494Unread post worth1
Mon Sep 06, 2021 2:00 pm

Authentic Mexican salsa old school.
Toasted cumin on the comal.
Toasted....
Garlic.
Onion.
Jalapeño.
Tomato.
On the comal.
Put the whole cumin seed along with whole black pepper and 3 cloves in the molcajete and ground up.
Added the cooked ingredients and started mashing up.
One done added the juice of a lime and salt and chopped cilantro.
A little runny but I was playing with my new citrus press. :lol:
Hotter than the devil too.
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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?

#1015

Post: # 53498Unread post worth1
Mon Sep 06, 2021 2:44 pm

This next salsa is an oil based salsa.
Yes you heard right an oil based salsa.
It's creamy and delicious.
The ingredients are..
Dried.
Guajillo.
Chile de Arbol.
Chlie Morita.
The Morita is a small smoked and dried chilie somewhat like a Chipotle.
Anatto sometimes called Achiote.
Cumin.
Salt.
Lime juice.
Cilantro.
Re hydrated the toasted chilies in hot water and put in blinder with vegetable oil.
This will soon come together like a creamy sauce that is to die for.
Not hot at all but flavorful.
Great on tacos.
Looking at the picture you would never believe it came from dried chilies but it did.
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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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NOT toad in the hole.

#1016

Post: # 53507Unread post worth1
Mon Sep 06, 2021 5:29 pm

Yep it's Frog In The Pond not to be confused with toad in the hole
Frog in the pond is my mashed potatoes with potato chunks mixed with leftover English peas.
Make a well and put two eggs in bake in oven until desired doneness.
Add cheese on top before serving.
Here's a preview.
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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?

#1017

Post: # 53510Unread post worth1
Mon Sep 06, 2021 5:55 pm

All leftovers but the eggs and cheese.
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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?

#1018

Post: # 53515Unread post worth1
Mon Sep 06, 2021 6:31 pm

I got a little over halfway through and hit the wall.
This could easily feed two people.
One thing I don't do is force feed myself.
So many of the things you see me cook I don't eat all of it.
Just so as y'all know. :)
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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brownrexx
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Re: Whatcha Cooking today?

#1019

Post: # 53545Unread post brownrexx
Tue Sep 07, 2021 5:21 pm

I usually plan my menus around what is ripe in the garden. Tonight I had nice bell and jalapeno peppers so I made chicken quesadillas and we also had local cantaloupe from a nearby farm. The tomato is a Brandywine Suddeth.

ImageChicken Quesadillas by Brownrexx, on Flickr

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karstopography
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Re: Whatcha Cooking today?

#1020

Post: # 53549Unread post karstopography
Tue Sep 07, 2021 7:02 pm

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Salmon on the grill. Basted with garden basil, along with minced garilc softened in butter and EVOO.
Garden Hill country red okra brushed with EVOO and roasted in a 375 degree oven. Gets that fried taste without the artery clogging batter.

Simple uncomplicated flavors, not bad at all.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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