Whatcha Cooking today?

Share your recipes and cooking tips!
User avatar
PlainJane
Reactions:
Posts: 2830
Joined: Tue Dec 10, 2019 8:12 pm
Location: N. FL Zone 9A

Re: Whatcha Cooking today?

#4861

Post: # 121124Unread post PlainJane
Sun Apr 14, 2024 12:34 pm

Sorry to hear you’ve been feeling poorly @worth1.
“Never try to outstubborn a cat.”
- Robert A. Heinlein

User avatar
karstopography
Reactions:
Posts: 7151
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Whatcha Cooking today?

#4862

Post: # 121128Unread post karstopography
Sun Apr 14, 2024 1:14 pm

Wife is frying chicken wings. Sides will be yellow squash and sliced cucumber dressed with sour cream and fresh dill.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
Sue_CT
Reactions:
Posts: 4459
Joined: Tue Dec 10, 2019 11:03 pm
Location: Connecticut Zone 6A

Re: Whatcha Cooking today?

#4863

Post: # 121136Unread post Sue_CT
Sun Apr 14, 2024 4:43 pm

Hope you feel better soon, Worth!

Prosciutto wrapped chicken.




User avatar
worth1
Reactions:
Posts: 14619
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#4864

Post: # 121143Unread post worth1
Sun Apr 14, 2024 6:39 pm

I soaked some chicken leg thigh combos in balsamic vinegar reduction and baked and made some cheese rice stuff.
Can't taste or smell a darn thing. :(
Worth
25 miles southeast of Waterloo Texas.

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

User avatar
karstopography
Reactions:
Posts: 7151
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Whatcha Cooking today?

#4865

Post: # 121270Unread post karstopography
Tue Apr 16, 2024 6:59 pm

IMG_3957.jpeg
Not trendy grilled chicken quarters with passé grilled corn on the cob and so yesterday garden bulb fennel dressed in very ordinary lemon juice and EVOO.
You do not have the required permissions to view the files attached to this post.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
MissS
Reactions:
Posts: 5763
Joined: Fri Dec 13, 2019 4:55 am
Location: SE Wisconsin Zone 5b

Re: Whatcha Cooking today?

#4866

Post: # 121407Unread post MissS
Thu Apr 18, 2024 7:00 pm

image.png
Lamb chop, scalloped potatoes with fresh asparagus. A nice spring meal.
You do not have the required permissions to view the files attached to this post.
~ Patti ~

User avatar
pepperhead212
Reactions:
Posts: 3212
Joined: Mon Jan 20, 2020 12:07 am
Location: Woodbury, NJ

Re: Whatcha Cooking today?

#4867

Post: # 121423Unread post pepperhead212
Thu Apr 18, 2024 11:45 pm

I made an Italian type dish tonight, because I trimmed a bunch more basil from those plants in the hydroponics, to trigger some new growth, to take cuttings from those. I first took some dried eggplant and dried green beans, equivalent to 1 and ½ lb of each, and set it to soak in hot water. Then set some dried tomatoes to soak in hot water. Then I rinsed a cup of spelt, and put it to cook in the Instant Pot, in 2 c water, and a little salt, for 25 minutes. I then thawed 1½ lbs of venison Italian sweet sausage in the MW, and washed a lb of white mushrooms, quartering them, and cooking in a wok, while cooking the meat on the 12" sauté pan. The spelt was drained, while those were cooking, saving the water (used all but about half a cup of it). I blended the soaked tomatoes in the Vitamix, until paste-like, and set it aside. I chopped up an onion, and minced 8 smaller cloves of garlic, and about 1/4 c marjoram, with a tb of basil (much more at the end).

In the rinsed out IP, I heated about 3 tb EVOO on Sauté mode, then cooked the onion until golden, then added a generous tb of white miso (out of tomato paste, so I used this for the umami), followed by the garlic and herbs. Cooked a minute, then added the 28 oz can of diced tomatoes, the blended tomatoes, and rinsed the VM out with the rest of the tomato water, and a cup of the spelt water. Then I added all the cooked spelt, 2/3 c each of chana dal and red lentils, and all the soaked eggplant and beans. Mixed it up well, then pressure cooked it for 14 minutes, and let it release naturally. After this, I added the meat and mushrooms, and about 1/2 c more of that spelt water, then simmered it about 5 minutes. Then I added the parsley and basil, simmered another 3 minutes, and that was it!
Absolutely delicious, and I have about 3 qts leftover.
ImageThe start of the Italian type dish I made tonight, with a can of, plus some dried tomatoes, soaked and blended. by pepperhead212, on Flickr

ImageDried eggplant and green beans, soaked and drained, plus all that trimmed basil. by pepperhead212, on Flickr

ImageThe cooked spelt and some liquid, soaked veggies, chana dal, and red lentils, to pressure cook 14 minutes with the tomatoes. by pepperhead212, on Flickr

ImageDish, after pressure cooking 14 minutes. by pepperhead212, on Flickr

ImageCooked sausage and mushrooms, to add to cooked dish, to cook another 5 minutes. by pepperhead212, on Flickr

ImageA large bunch of chopped parsley and basil, to be stirred in, and cooked about 3 more minutes. by pepperhead212, on Flickr

ImageFinished dish, after cooking the last herbs briefly. by pepperhead212, on Flickr

A friend came over, when I was resting the IP, from that second cooking, so it was almost done, and I was cleaning most of it up, and he was bringing some friends of his over, that are visiting (I think from Ohio). He told me a couple of days ago that he "might stop by" to introduce us, and I told him, jokingly, that I'm not really cooking much lately, because I'm out in the garden so much! He said I don't have to feed them, because they go out to eat all the time, in their travels, which they did earlier today. And when he came inside he yelled out "I thought you weren't cooking! You did this to tease me, because you know I ate out!" That smell wasn't even from the finished dish yet, and got even better. They all tried about a half a bowl of it, and she fell in love with it, and wanted to know what was in it. He immediately said something like "you really don't want to know!" I told her about some of the ingredients that she probably won't have, and she got a sort of disappointed look on her face. I offered some to them to take home to his place, but they declined - she said she would want even more of it, but knowing she wouldn't be able to make it, but I told her it could be done with other things, but the basic flavors in the tomatoes. That fresh basil was what made me make this - I had to come up with something to use it in!
Woodbury, NJ zone 7a/7b

User avatar
karstopography
Reactions:
Posts: 7151
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Whatcha Cooking today?

#4868

Post: # 121429Unread post karstopography
Fri Apr 19, 2024 5:08 am

Last night, panfried redfish and fresh filet beans blanched and then cooked in EVOO infused with garlic.

Tonight I’m thinking about stuffing patty pan squash, maybe with shrimp or something similar.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
karstopography
Reactions:
Posts: 7151
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Whatcha Cooking today?

#4869

Post: # 121507Unread post karstopography
Sat Apr 20, 2024 6:33 am

IMG_3987.jpeg
Garden cucumbers figured prominently in this spread. A few early tomatoes factored in also.

Made me happy when our guests said,”wow, these cucumbers are fantastic!”
You do not have the required permissions to view the files attached to this post.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
worth1
Reactions:
Posts: 14619
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#4870

Post: # 121696Unread post worth1
Mon Apr 22, 2024 2:03 pm

Nothing special last week.
Several bowls of canned clam chowder and one night a fried fish and french fries.
Yesterday it was beef liver potatoes and onions smothered in a flour gravy braised in the oven.
Been really down and out for the count the last few weeks.
No sleep to think of, sick, mentally exhausted and pretty much depressed with a side of anxiety.
Worth
25 miles southeast of Waterloo Texas.

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

User avatar
PlainJane
Reactions:
Posts: 2830
Joined: Tue Dec 10, 2019 8:12 pm
Location: N. FL Zone 9A

Re: Whatcha Cooking today?

#4871

Post: # 121712Unread post PlainJane
Mon Apr 22, 2024 7:03 pm

Sorry to hear that @worth1. I hope life treats you better soon.
“Never try to outstubborn a cat.”
- Robert A. Heinlein

User avatar
MissS
Reactions:
Posts: 5763
Joined: Fri Dec 13, 2019 4:55 am
Location: SE Wisconsin Zone 5b

Re: Whatcha Cooking today?

#4872

Post: # 121719Unread post MissS
Mon Apr 22, 2024 8:08 pm

@worth1 I hope that you start to feel better soon. Maybe it's time to make some chicken noodle soup.
~ Patti ~

User avatar
JRinPA
Reactions:
Posts: 1776
Joined: Sat Jun 13, 2020 1:35 pm
Location: PA Dutch Country

Re: Whatcha Cooking today?

#4873

Post: # 121720Unread post JRinPA
Mon Apr 22, 2024 8:22 pm

Yeah been rough here too. Apparently I broke a molar 3 weeks back. Not hardly cooking anymore. Looks like two more weeks until it will be extracted.

Cooking and eating is my thing, this stinks.

User avatar
Sue_CT
Reactions:
Posts: 4459
Joined: Tue Dec 10, 2019 11:03 pm
Location: Connecticut Zone 6A

Re: Whatcha Cooking today?

#4874

Post: # 121723Unread post Sue_CT
Mon Apr 22, 2024 8:32 pm

So sorry to hear that, Worth. I hope you are feeling better soon.

Kurt
Reactions:
Posts: 278
Joined: Mon Dec 07, 2020 2:43 pm
Location: Everglades City fl.

Re: Whatcha Cooking today?

#4875

Post: # 122010Unread post Kurt
Fri Apr 26, 2024 3:44 pm

Stone crab season ends 4/31.Went got 4lbs.Cooked this am,will be cracked this eve.
You do not have the required permissions to view the files attached to this post.

User avatar
worth1
Reactions:
Posts: 14619
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#4876

Post: # 122216Unread post worth1
Sun Apr 28, 2024 11:37 am

I decided to make chicken and dumplings.
All from scratch.
No fancy vegetables just some garlic onion herbs and spices.
Of which are.
Dried basil.
Dried tarragon.
Freshly grated nutmeg.
Freshly ground black pepper.
Knorr chicken bullion powder for the salt.
Flour to thicken broth.
5 giant bone in split chicken breasts.
Peanut oil.
Butter.
Powdered milk.
Browned chicken breast in the oil and pulled out to cool.
Started a roux with flour and added diced onion.
Cut meat off breast bones and put back in the pot with water and cooked awhile with the skin.
Took out and set aside to cool.
Added more flour to simmer thicken and cook.
Added chunks of chicken breast in the kettle
Added herbs.
It on very low to cook the breast but not simmer and dry out
Need to make dumplings.
Tastes pretty darn good so far.
No wild flavors.
I like chicken and dumplings with big chunks of chicken breast no bones no flabby skin no weird gristle stuff.
IMG_20240428_114131810_HDR.jpg
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.

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

User avatar
karstopography
Reactions:
Posts: 7151
Joined: Thu Apr 16, 2020 7:15 am
Location: Southeast Texas

Re: Whatcha Cooking today?

#4877

Post: # 122219Unread post karstopography
Sun Apr 28, 2024 12:14 pm

IMG_4062.jpeg
IMG_4063.jpeg
First BLT of 2024 tomato season. Sart Roloise tomato. Mild low acid type tomato that tastes a lot like White Wonder. Not enough acidity for a first rate BLT tomato, but the sandwich was still tasty.
You do not have the required permissions to view the files attached to this post.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

User avatar
worth1
Reactions:
Posts: 14619
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#4878

Post: # 122223Unread post worth1
Sun Apr 28, 2024 12:49 pm

The dumplings.
2 cups Flour water half stick of cold butter tarragon basil black pepper Knorr chicken bullion powder baking powder one egg yolk and one egg.
No recipe just winging it.
IMG_20240428_124450250_HDR.jpg
You do not have the required permissions to view the files attached to this post.
Worth
25 miles southeast of Waterloo Texas.

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

User avatar
JRinPA
Reactions:
Posts: 1776
Joined: Sat Jun 13, 2020 1:35 pm
Location: PA Dutch Country

Re: Whatcha Cooking today?

#4879

Post: # 122232Unread post JRinPA
Sun Apr 28, 2024 2:04 pm

I haven't made biscuits in a while so I just made some. The recipe I had come up (successfully many times) with using conversions from self rising flour to AP useds 3-3/4 tsp baking powder. So reading about Baking Powder vs Soda last night (bower....) I tried using just baking soda instead of powder. There is an acid (milk+vinegar for buttermilk sub) so I figured I'd try. I used 1-1/2 tsp baking soda instead of 3-3/4 powder.

Now I let them go too long, I guess, because they browned all the way around. They taste okay, but not the same. But the weird thing - they baked up YELLOW on the inside. Instead of staying white. Is that a thing with baking soda!?

User avatar
worth1
Reactions:
Posts: 14619
Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#4880

Post: # 122240Unread post worth1
Sun Apr 28, 2024 2:58 pm

I've never bought self rising flour in my life.
Too many flour types to keep track of.
No idea why the biscuits turned yellow.
Did you use cider vinegar?
Worth
25 miles southeast of Waterloo Texas.

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

Post Reply

Return to “What's Cooking.”