Whatcha Cooking today?

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

#841

Post: # 45532Unread post worth1
Sat Apr 24, 2021 8:05 am

[mention]karstopography[/mention]
These onions are 1015 sweet grown in Hidalgo County Texas.
Very flat and flavorful.
Hidalgo County for those that don't know is on the Rio Grand.
Edinburgh and McAllen are the largest city's next to each other.
Texas produce country.
Give me a block of cheddar cheese and a good raw onion and I have a meal.
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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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Amateurinawe
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Re: Whatcha Cooking today?

#842

Post: # 45538Unread post Amateurinawe
Sat Apr 24, 2021 10:58 am

I'lll lend you the knife :-)
The behaviour of light means you observe me as i was then, and not as I am now.
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worth1
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Re: Whatcha Cooking today?

#843

Post: # 45922Unread post worth1
Sat May 01, 2021 9:46 am

I got home yesterday and was mentally wore out.
What a week of stress.
I thawed out a pound of hot breakfast sausage and added a ton of freshly ground fennel and some Chipotle powder with a pinch of salt.
Made meatballs and cooked in 140f water.
Then I put a kettle of water on to boil.
Added spaghetti and in the middle of the kettle with said spaghetti I placed a jar of Alfredo sauce to warm up, lid cracked a little to prevent possible explosion.
Works fantastic.
The jar was about half full from another use.
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?

#844

Post: # 45967Unread post karstopography
Sat May 01, 2021 6:52 pm

A3E3FCBF-E9BC-4A93-AF6F-81AC24F8052C.jpeg
Kind of a Pasta Carbonara with roasted Brussels sprouts and burrata.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#845

Post: # 46155Unread post worth1
Tue May 04, 2021 4:00 pm

Nothing special.
Last night I cooked some macaroni.
I put a bowl on the glass stove top to warm
Diced up easy melt cheese.
Chopped up half an onion.
Chopped up some cilantro.
Put the cooked pasta in the bowl.
Topped it with the cheese onion and cilantro.
Sprinkled with New Mexico chilie powder.
Covered and walked away.
Probably the best macaroni and cheese I have ever had.
And so easy.
Here it is before the cover.
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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?

#846

Post: # 46246Unread post worth1
Wed May 05, 2021 6:08 pm

Now ((((That's)))) a wedge salad!!!!
Iceberg lettuce.
Sweet oranges
Sweet onion.
Homemade oil roasted pecans with roasted pecan oil.
Freshly ground clove.
Whole peppercorns.
Homemade orange dressing.
Made with orange zest, oranges, mayonnaise, roasted pecan oil and paprika.
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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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Sue_CT
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Location: Connecticut Zone 6A

Re: Whatcha Cooking today?

#847

Post: # 46247Unread post Sue_CT
Wed May 05, 2021 6:28 pm

That is the orangest colored salad I have ever seen, lol. It must be the paprika. I make my own orange vinegrette and use it on a salad with peacans and dried cranberries. Orange is good in salads. I bet it tastes good. :)

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worth1
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Re: Whatcha Cooking today?

#848

Post: # 46317Unread post worth1
Thu May 06, 2021 5:43 pm

Sticking with the mayonnaise thing doing something totally off the wall at least for me.
I bought a fatty chuck roast.
Tied it with butcher's twine.
Covered with kosher salt freshly ground black pepper and garlic powder.
Then of all things I was going to rub it with oil.
Then it hit me why not mayonnaise.
It's in the oven on a rack placed on a skillet as we speak.
Have no idea how this is going to turn out.
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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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MissS
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Re: Whatcha Cooking today?

#849

Post: # 46320Unread post MissS
Thu May 06, 2021 6:04 pm

[mention]worth1[/mention] It will turn out great! I use mayonnaise to coat my chicken before I bread it when I make Oven Fried Chicken. The mayo helps to keep it nice and moist.
~ Patti ~

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worth1
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Re: Whatcha Cooking today?

#850

Post: # 46325Unread post worth1
Thu May 06, 2021 6:31 pm

This puppy's ready.
Temperature at 137F inside.
Got some onions and mushrooms going too plus some bacon favored mashed potatoes made from Yukon gold.
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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?

#851

Post: # 46341Unread post pepperhead212
Thu May 06, 2021 11:44 pm

I threw together a one dish meal in the Instant Pot - a gumbo style dish, with some of the same seasonings that I put in jambalaya, but without the shrimp. I had a 10 oz pack of turkey kielbasa, which I used in place of the ham or andouille, and I added some chipotle, for more of that smoky flavor. I had a large bell pepper, that I had to use, plus the usual onion, garlic, and celery, plus thyme, bay, and cloves, for seasoning, then cooked about 7 or 8 minutes in the olive oil, in sauté mode. Then I added a cup each of kamut and channa dal, and 5 c water, salt to taste, and set it on slow cook/high mode for 4 hours - default time, but it needed about 1/2 hr longer. The dal broke down enough to thicken it slightly, and the kamut still had a slight bite to it.
ImageUnnamed creole type dish, cooked in the Instant Pot. by pepperhead212, on Flickr

ImageUnnamed creole type dish, ready to eat. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#852

Post: # 46377Unread post worth1
Fri May 07, 2021 4:31 pm

The leftover roast steak thing.
Took the bacon flavored mashed potatoes, the leftover onion mushroom concoction, the roast and more added onion whole with some water to thin out.
Will add more cut up potatoes later.
The real reason I'm posting is it's going in my brand new Lodge cast iron combo deep skillet with lid you can cook with too contraption.
Just picked it up today to add to my cast iron family. :)
The steak roast thing is now a pot roast.
Worth
25 miles southeast of Waterloo Texas.

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karstopography
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Re: Whatcha Cooking today?

#853

Post: # 46380Unread post karstopography
Fri May 07, 2021 5:41 pm

Grilled sea scallops and jumbo gulf shrimp. Green beans from the garden.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Julianna
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Re: Whatcha Cooking today?

#854

Post: # 46410Unread post Julianna
Sat May 08, 2021 9:10 am

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I made a stir fry two nights ago and it was good. First time in 5 months that I have been able to really eat tender-crisp veggies.
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-julianna
10a Monterey Bay
Lover of Fogust, tomatoes, flowers, and pumpkins

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worth1
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Re: Whatcha Cooking today?

#855

Post: # 46421Unread post worth1
Sat May 08, 2021 2:51 pm

Used the top portion of the combo deep skillet to make breakfast.
Or more accurately an afternoon meal.
Thick homemade bacon toast three eggs hash brown and apricot preserves.
The reason was to just see if it was practical and convenient.
Also tested for not sticking.
Yes surface is rough but not really a big deal.
The food didn't stick that bad at all.
The slightly lower sides were a plus.
And last but not least you can use a regular 10 inch skillet for a cover to finish the eggs.
Remember the combo lid is a cover so I simply used a skillet for a cover but upside down.
Overall a good choice and can be used to bake bread in placed upside down in the oven.
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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?

#856

Post: # 46458Unread post worth1
Sun May 09, 2021 11:09 am

Too lazy to go to the store but needed butter milk.
What to do?
Had some heavy cream leftover from another project so I made butter so I could have butter milk.
Took the butter and made a butter ball with what I couldn't get in the old fashioned butter crock.
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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?

#857

Post: # 46465Unread post worth1
Sun May 09, 2021 12:48 pm

The whole thing is about breaking in my new Lodge deep skillet.
And butter milk fried chicken. :lol:
It's deeper than a regular skillet and not as heavy as a Dutch oven.
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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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Amateurinawe
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Re: Whatcha Cooking today?

#858

Post: # 46466Unread post Amateurinawe
Sun May 09, 2021 12:52 pm

oh wow, that looks so tasty. Tonight we have chicken in a blue cheese sauce with asparagus and jacket potatoes but i'd sure like some butter milk chicken..
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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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pepperhead212
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Re: Whatcha Cooking today?

#859

Post: # 46582Unread post pepperhead212
Tue May 11, 2021 8:23 pm

I threw together a Mexican dish today, which started out only because I had to cut up an onion that there was a bad spot on, and I could smell it! lol I diced it up, and sautéed it in a little oil, and set it aside, not knowing what I would do with it later. I got a craving for some Mexican, so I soaked some dried tomatoes, to make some chipotle sauce, and some dried eggplant, which I nuked for 3 minutes a couple of times, while doing the rest of the prep, to soften it faster. I soaked about 1 1/2 lbs worth of tomatoes, and a little over a lb worth of eggplant. I cut up a pound of cremini mushrooms in large pieces, steamed them in a few tb of water for 7 or 8 minutes, boiled the water off, and sautéed in 1 tb olive oil, until browning, then I combined with the onion and set aside.

Meanwhile, I put the soaked tomatoes, plus soaking water (I had filled a 2 c measuring cup to about 2 c) in the Vitamix, plus a tsp of Mexican oregano and 6 cloves of garlic. I blended this until smooth, then poured it into the wok I cooked the mushrooms in, to cook down, and scrape the mushroom fond into the sauce. When done, I added the mushrooms, drained eggplant cubes, and a little salt to taste. This was served in some open flame toasted corn tortillas, with some Monterey jack, and a little lettuce.
ImageBrowned cremini, mixed with the sauteed onions, waiting for the eggplants and sauce. by pepperhead212, on Flickr

Image1.5 oz dried tomatoes, equal to 1.5 lbs, soaked, and blended with chipotle, garlic, and Mexican Oregano by pepperhead212, on Flickr

ImageStarting to cook the chipotle sauce, over medium high heat. by pepperhead212, on Flickr

ImageChipotle sauce, cooked 7 or 8 minutes, to evaporate much of the water, and concentrate the flavor. by pepperhead212, on Flickr

ImageMushrooms and soaked eggplants, added to the chipotle sauce, ready to go into the corn tortillas. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#860

Post: # 46664Unread post karstopography
Wed May 12, 2021 9:41 pm

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Ground several pounds of grain today, including 5 pounds of Jimmy Red Corn. Looking to make grits among other things.

For dinner, I made thin sliced Pork tenderloin stir fried with filet beans. Delicious.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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