Whatcha Cooking today?

Share your recipes and cooking tips!
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Rajun Gardener
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Whatcha Cooking today?

#1

Post: # 13735Unread post Rajun Gardener
Fri Mar 13, 2020 7:57 pm

I keep it simple tonight. Almost blackened/pan fried catfish and a few sides.
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Zone: 9A
Climate: Hot and Humid
Avg annual rainfall: 60.48"

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brownrexx
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Re: Whatcha Cooking today?

#2

Post: # 13737Unread post brownrexx
Fri Mar 13, 2020 8:04 pm

That's a beautiful meal.

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Ginger2778
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Re: Whatcha Cooking today?

#3

Post: # 13748Unread post Ginger2778
Fri Mar 13, 2020 9:33 pm

Looks great.
- Marsha

maxjohnson
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Re: Whatcha Cooking today?

#4

Post: # 13844Unread post maxjohnson
Sat Mar 14, 2020 5:56 pm

Grassfinished strip steak, shirataki mushroom and asparagus fried in the left over fat.
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brownrexx
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Re: Whatcha Cooking today?

#5

Post: # 13847Unread post brownrexx
Sat Mar 14, 2020 6:44 pm

That's another beautiful meal. I love meals that are heavy on veggies and light on carbs. some carbs are gook but they should not be the star of the meal in my opinion.

I didn't make anything picture worthy tonight but it was good. I made a pot of chili using some of my left over home grown dry beans from another meal earlier in the week and on the side I made cole slaw using a dressing made with 1/2 mayo and 1/2 mashed avocado with some lime juice. It was the first time I made this and it was very fresh tasting.

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Rajun Gardener
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Re: Whatcha Cooking today?

#6

Post: # 13849Unread post Rajun Gardener
Sat Mar 14, 2020 6:57 pm

That looks awesome!!!

I would need some horseradish and Au Jus to be in heaven.
Zone: 9A
Climate: Hot and Humid
Avg annual rainfall: 60.48"

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pepperhead212
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Re: Whatcha Cooking today?

#7

Post: # 13855Unread post pepperhead212
Sat Mar 14, 2020 8:31 pm

Tonight I made a creole style dish, like jambalaya, without the shrimp, but some okra added. I had 2 sort of old bell peppers I had to use, about 2 cups of crushed canned tomatoes left from another dish, and a ham steak. I was going to use a pint of frozen okra plus some rehydrated eggplant, but instead, I used 2 pints of okra - something I have a good amount of to use up! I used half parboiled basmati, and half whole oats, instead of all rice, and added a little white wine - something in my favorite jambalaya recipe.
ImageOnions, peppers, and garlic, to start the dish. by pepperhead212, on Flickr

ImageOkra added to the sauté. by pepperhead212, on Flickr

ImageHam and tomatoes added, before adding liquid, rice, and whole oats. by pepperhead212, on Flickr

ImageFinished dish, after cooking rice and oats. by pepperhead212, on Flickr

ImageFinished dish. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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Rajun Gardener
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Re: Whatcha Cooking today?

#8

Post: # 13857Unread post Rajun Gardener
Sat Mar 14, 2020 8:49 pm

Looks good!! I'm glad okra is getting more popular, it's so healthy and good for digestion.

If you like okra and think you have to much in the freezer, you need to cook it down. It saves space and you'll be surprised of the flavor. We Cajuns smother it down and it cooks the slime out while concentrating the flavor. I'll make a video this year when it starts producing. I searched YouTube but didn't find one to recommend. The flavor is so much better and you don't have any slime in the dish. It's so good you can eat it as a side dish like warming up a can of beans. It pairs well with seafood and can be used for an okra gumbo is you don't want to use roux.
Zone: 9A
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pepperhead212
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Re: Whatcha Cooking today?

#9

Post: # 13863Unread post pepperhead212
Sat Mar 14, 2020 9:30 pm

@Rajun I often sauté the okra over high heat, like I did this time, with the other veggies, and it seems to break down that slime - probably similar to what you mentioned. I also make a number of Indian dishes with a bunch of spices, usually with fresh, but sometimes I've used frozen, and the slime sort of dries up in the 8-10 min. of cooking.

I had 2 EBs with 12 okra plants last year, and This year, I'm increasing this by 50%. Okra is definitely a favorite of mine! I tried drying it, but it disintegrated, when rehydrated and cooked, so I have to freeze the extra.
Woodbury, NJ zone 6B-7

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brownrexx
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Re: Whatcha Cooking today?

#10

Post: # 13897Unread post brownrexx
Sun Mar 15, 2020 9:07 am

I am also learning how to use okra after growing it for the last 3 years. I make stewed tomatoes with okra and the slime goes away but it seems to be a natural thickener for the tomatoes. I freeze it in pints which is a single serving for the two of us.

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arnorrian
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Re: Whatcha Cooking today?

#11

Post: # 14132Unread post arnorrian
Tue Mar 17, 2020 10:04 am

What to do with leftover đuveč that fridge desiccated? Make egg-fried rice.

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brownrexx
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Re: Whatcha Cooking today?

#12

Post: # 14175Unread post brownrexx
Tue Mar 17, 2020 5:09 pm

Happy St. Patrick's Day!!!

I love corned beef and always make one on St. Pat's Day. I bought the meat last week and cooked it in the crockpot today with 1/2 of a Guinness beer. I don't like entire meals boiled together so I sauteed sliced green cabbage and onions in olive oil. I also peeled and boiled my last 2 stored Kennebec potatoes then added butter and some parsley from my indoor plant. I finished off the meal with a nice fruit salad.

Image20200317_171426 by Brownrexx, on Flickr

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Nan6b
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Re: Whatcha Cooking today?

#13

Post: # 14234Unread post Nan6b
Wed Mar 18, 2020 9:20 am

Oh, dear; my Irish went & hid somewhere this year. We ate lasagna.

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brownrexx
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Re: Whatcha Cooking today?

#14

Post: # 14402Unread post brownrexx
Thu Mar 19, 2020 5:01 pm

Tonight was chicken with fresh mushrooms, sweet potato casserole from one of my stored sweet potatoes and cole slaw which looks a little bit green because the dressing is 50/50 avocado and mayo. Avocado is a better fat than mayo so it's a bit healthier.

Image20200319_171735 (2) by Brownrexx, on Flickr

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Nan6b
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Re: Whatcha Cooking today?

#15

Post: # 14452Unread post Nan6b
Fri Mar 20, 2020 9:05 am

The cook had to take a bird to the vet, so it was leftover lasagna again.

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Rajun Gardener
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Re: Whatcha Cooking today?

#16

Post: # 14522Unread post Rajun Gardener
Fri Mar 20, 2020 7:58 pm

It's Friday and that means seafood. Tonight I made garfish couvion or courtbouillon or COO-BEE-YON or it could be called sauce piquante/sauce pee-koh.

Garfish is a tough fish most people think of as trash but it makes and awesome gravy and gets tender like steak when you smoother it for an hour or so. Look at that beautiful white meat simmered in a spicy tomato gravy with onions, bells and diced mushrooms served over a bed of rice. I totally forgot the sides but this was excellent!!!!
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Zone: 9A
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worth1
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Re: Whatcha Cooking today?

#17

Post: # 14631Unread post worth1
Sat Mar 21, 2020 7:09 pm

It all started with a bag of dried coarse chopped hominy.
What to do????
Well I have a wee bit of dried black beans.
Got three frozen chicken thighs.
Sack "A" taters
Two carrots in the refrigerator that need cooking.
A red onion chopped.
Soaked and cooked the dried hominy.
Soaked and cooked the black beans.
Cooked the chicken in the hominy and deboned it put the bones in the pot and cut up the chicken meat.
Chopped up the chicken skin very fine and put it in the pot.
Doing this in steps so I dont over cook anything.
Spices and herbs include.
Garlic.
Salt.
Sage.
Black pepper.
Oregano.
Thyme.
Nutmeg.
Cumin.
Pot cooling off can't wait to eat.
Lots of nice chicken fat floating on top, yum. :D :D :D
It is cold and rainy outside with thunder.
Perfect soup weather.
Worth
Paul Prudhomme Is The Head Chef In Heaven

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worth1
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Re: Whatcha Cooking today?

#18

Post: # 14675Unread post worth1
Sun Mar 22, 2020 12:27 pm

Here is the soup it came out fantastic.
Ate it several times breakfast dinner and supper.
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Worth
Paul Prudhomme Is The Head Chef In Heaven

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Nan6b
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Re: Whatcha Cooking today?

#19

Post: # 14682Unread post Nan6b
Sun Mar 22, 2020 1:16 pm

Tacos today.

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Ginger2778
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Re: Whatcha Cooking today?

#20

Post: # 14704Unread post Ginger2778
Sun Mar 22, 2020 5:04 pm

Found this recipe, made it, OMG!!! https://www.allrecipes.com/recipe/24235 ... -potatoes/
Might just be one of the best things I've ever eaten.
- Marsha

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