Whatcha Cooking today?

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karstopography
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Re: Whatcha Cooking today?

#5621

Post: # 144116Unread post karstopography
Sat Feb 01, 2025 6:06 pm

Freezer clean out day. Found one pork chop, plus two boneless chicken breasts. Sous Vide all at 130°, then grilled. Chicken goes first on the grill. Pork will get basically grill marks.

Garden cabbage with bacon.
"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson

rxkeith
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Re: Whatcha Cooking today?

#5622

Post: # 144122Unread post rxkeith
Sat Feb 01, 2025 8:17 pm

still on a moosewood roll

golden split pea soup.
this isn't mommas soup recipe. look at the ingredients
yellow split peas
sweet potato
tomato
apple
onions
cumin
chile powder
cinnamon
coriander
ginger root
turmeric
soy sauce
lime juice

don't remember making this before or else it had been a long time.
it works.


keith

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maxjohnson
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Location: OH zone 6

Re: Whatcha Cooking today?

#5623

Post: # 144179Unread post maxjohnson
Sun Feb 02, 2025 4:56 pm

20250202_171226.jpg
This second batch I accidentally layered it upside down. It is what it is.
20250202_174055.jpg
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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#5624

Post: # 144182Unread post worth1
Sun Feb 02, 2025 5:35 pm

@maxjohnson
You need some of my homemade coleslaw to go with them.
They look really good.
I ate a whole bowl for supper.
And another one a couple of days ago.
Very simple.
Finley chopped cabbage.
Finley chopped onion.
Mayonnaise.
Olive oil.
Black pepper.
Small dash of apple cider vinegar.
White sugar.
Worth
25 miles southeast of Waterloo Texas.

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

Tormato
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Re: Whatcha Cooking today?

#5625

Post: # 144192Unread post Tormato
Sun Feb 02, 2025 7:00 pm

rxkeith wrote: Sat Feb 01, 2025 8:17 pm still on a moosewood roll

golden split pea soup.
this isn't mommas soup recipe. look at the ingredients
yellow split peas
sweet potato
tomato
apple
onions
cumin
chile powder
cinnamon
coriander
ginger root
turmeric
soy sauce
lime juice

don't remember making this before or else it had been a long time.
it works.


keith
I still have pounds and pounds and pounds of yellow split peas. They are one of only a very few dry legumes at under $1 a pound, here. Most things are $1.50 minimum, limas are over $3 in some stores. Maybe my next batch will be close to those ingredients. It may seem strange, at this forum, but the one thing that I might exclude is the tomato. I do not like tomato soup. I like a beef/tomato broth based soup or stew.

rxkeith
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Re: Whatcha Cooking today?

#5626

Post: # 144194Unread post rxkeith
Sun Feb 02, 2025 8:21 pm

with the golden split pea soup, everything gets pureed or mashed up.
i used a hand held masher. the soup isn't too tomatoey.
yellow split peas are currently not to be found in the local grocery stores.
don't know whats up with that. we have more on order. comparing the persian
split pea stew with the golden split pea soup, i like the persian better.
dry beans have gone up a lot in price. beans and rice used to be a limited income meal.
not so much any more.


keith

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#5627

Post: # 144196Unread post pepperhead212
Sun Feb 02, 2025 8:25 pm

All that eggplant talk got me thinking about making something with it, and I also wanted to use some of that Lebanese Za'atar in a tomato sauce, so I soaked 1.6 oz eggplant (a little more than a pound, before drying) in 4 c almost boiling water. Then I soaked about 2 lb equivalent of tomatoes, in just 2 c very hot water, and left those to soak,while getting the rest ready.

I removed the 12 oz of sweet Italian sausage from the casings, diced up a medium onion, and put that in the Instant Pot, with about 3 tb EVOO. Then I minced a little over a tb of garlic, and about 2 tb of that Lebanese Za'atar, and put them on a plate with about 2 tb gochujang. Then I put the softened tomatoes with the water in the Vitamix, to make about 2 c very thick sauce. Then I squeezed the water out of the softened eggplant pieces, saving the water to wash out the Vitamix, when that sauce goes in the IP. Then I measured out 4/3 c parboiled basmati rice into a bowl. mise en place!

I started cooking the onion on Sauté/regular, and cooked until just starting to brown. Then added the garlic mix, and cooked about a minute, then added the sausage, and cooked, stirring and breaking up, until the sausage is fairly well cooked. Then I added about 1/4 c white vermouth, and cooked about a minute, then added the tomatoes, and rinsed the Vitamix out with some of that eggplant water, and added it to the IP, with the eggplant pieces. I added about a tb each of soy sauce and balsamic vinegar, and all but about 1/2 c of that EP water, and the rice - which seemed about the right amount. Then, I brought it to a boil, turned it off, then brought it to a simmer, put the glass lid on, and simmered 25 min., turned it off, and let it sit 5 more minutes. No pressure cooking with this - just cooking the rice normally. Turned out great, with that thyme like taste of the Za'atar, and a little Asiago cheese at the end.
ImageFinished eggplant sausage rice dish, fluffed up with a fork. by pepperhead212, on Flickr

ImageFinished rice dish, bright red from the gochujang, and the dried tomatoes. by pepperhead212, on Flickr

ImageEggplant/sausage rice dish, topped with some Asiago cheese. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#5628

Post: # 144308Unread post karstopography
Tue Feb 04, 2025 6:48 pm

FullSizeRender.jpeg
FullSizeRender.jpeg
IMG_7073.jpeg
Escarole is such an underrated vegetable.

We demolished this soup.
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson

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pepperhead212
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Re: Whatcha Cooking today?

#5629

Post: # 144310Unread post pepperhead212
Tue Feb 04, 2025 7:08 pm

I throw out my last pack of escarole, due to lack of germination. I have to remember to get some next time I go to Ocean State Job Lot - a place that has 40% off Burpee seeds all the time.

Today I had another batch of that rice dish, reheated. Still one more left, a total of 6 more, after the first meal.
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#5630

Post: # 144312Unread post worth1
Tue Feb 04, 2025 7:19 pm

Breakfast sausage and fancy canned biscuits.
I bought one a while back and I went to use it and it looked like a swollen about to blow up football.
To my horror I had to delicately carry it out of the house before it exploded like a dud bomb laying on the deck of a ship.
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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Whwoz
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Location: Trafalgar, Victoria, Australia

Re: Whatcha Cooking today?

#5631

Post: # 144331Unread post Whwoz
Wed Feb 05, 2025 4:49 am

10 X 375 ml bottles of plum sauce and nearly 7 X 375 of plum based bbq sauce got made out of Satsuma plums from Mum and Dad today. Plum sauce is MIL recipe and I had to cut back cook time due to more vigorous nurners. BBQ sauce is from off the net, first time made so we shall see what it comes out like after a couple of weeks maturing in the bottles
IMG_20250205_120547_988.jpg
Plum sauce
IMG_20250205_143546_088.jpg
BBQ sauce
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MissS
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Location: SE Wisconsin Zone 5b

Re: Whatcha Cooking today?

#5632

Post: # 144352Unread post MissS
Wed Feb 05, 2025 12:42 pm

I haven't had plum sauce in quite a while. Yours looks terrific. I always use it on my duck. The BBQ is a great idea. I hope that you like it.
~ Patti ~
AKA ~ Hooper

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pepperhead212
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Re: Whatcha Cooking today?

#5633

Post: # 144390Unread post pepperhead212
Thu Feb 06, 2025 12:24 am

I made another dish, similar to that last rice dish I made, but I used some barley for about half the rice, and pre-cooked it first, rinsed most of the starch off of it, and set it aside. And instead of Za'atar for the herb, I put a large amount of basil in it. And no meat in the sauce, but I added 2 diced bell peppers, 7 or 8 anchovies, diced with 6 cloves of garlic, and I added about 2 tb of that black olive paste, and a generous tb of gochujang paste. And a little more dried tomatoes this time, blended with a bunch of basil, with most of the basil added at the end, after cooking.

I started by cooking 3/4 c rinsed pearl barley in 2¼ c water in the Instant Pot, with a tsp of salt added. I put this on Manual, for 20 min, and let the pressure release naturally. Then I drained the small amount of water from the barley, and rinsed it, and set aside. Then washed out the IP, and added 4 tb olive oil, and one large onion, diced, and cooked on Sauté medium, about 5 min, before adding the cup of minced garlic/anchovies, and olive paste and gochujang, and cooked another minute. Then I added 1/3 c white vermouth, and cooked about 2 minutes, then added the tomatoes, and rinsed the Vitamix container out with 3½ c water, and mixed well with the tomatoes. Then I added the cooked barley (about 3 c), 1 c parboiled basmati rice, the soaked eggplant, 2 tb soy sauce, a generous tb balsamic vinegar, and about 1/2 tb crushed red peppers, mixed well, then brought to a boil. Then I hit OFF, Slowcook, and adjusted it to high, and simmered it for 35 min. At the end, I stirred in the rest of the basil, chopped up to a little less than a cup, and topped serving with some grated Asiago cheese.
Image3/4 c pearl barley, pre-cooked in the Instant Pot, getting about 3 cups. by pepperhead212, on Flickr

ImageOne of those basil leaves from the hydroponics, showing the huge size some get! by pepperhead212, on Flickr

ImageEquivalent of 2 lbs tomatoes, soaked, and blended with water, making 2 c, plus a bunch of basil. by pepperhead212, on Flickr

ImageEverything ready to start cooking, the onion in about 4 tb olive oil, in the IP, plus the drained barley and soaked eggplant. by pepperhead212, on Flickr

ImageThe basil I will chop at the end, and stir into the finished dish. by pepperhead212, on Flickr

Image2 oz dried eggplant, about 1 1/2 lb equivalent, added last, before simmering. by pepperhead212, on Flickr

ImageFinished dish, before topping with the cheese. by pepperhead212, on Flickr

ImageFinished rice/barley/eggplant dish, topped with Asiago cheese. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#5634

Post: # 144427Unread post worth1
Thu Feb 06, 2025 1:37 pm

I tried to heat up my hotdogs on a hot skillet and they were horrible.
Back to hot water.
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?

#5635

Post: # 144442Unread post karstopography
Thu Feb 06, 2025 7:19 pm

IMG_5500.jpeg
Chef’s salad.

Daughter’s hard boiled free range eggs (price was right), thick sliced bacon, cheddar cheese, various salad greens, garlicky, mustardy, lemony, vinaigrette.
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"No occupation is so delightful to me as the culture of the earth, and no culture comparable to that of the garden."
Thomas Jefferson

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worth1
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Re: Whatcha Cooking today?

#5636

Post: # 144509Unread post worth1
Fri Feb 07, 2025 4:01 pm

I broke down and bought a big corned beef flat a giant head of cabbage and red potatoes.
Won't be tonight naturally but this weekend for sure.
I've been licking my chops for corned beef red potatoes and cabbage for weeks and it won't go away.
I couldn't care less about a darned sandwich.
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?

#5637

Post: # 144510Unread post worth1
Fri Feb 07, 2025 5:23 pm

But tonight I had 3 pounds 4 ounces of ground beef that needed attention so I'm making chili.
Usual ingredients.
2 Handfuls of Fiesta brand chili powder.
1 tablespoon of Knorr tomato chicken bullion powder.
1 handful of ancho powder.
Two tablespoons of freshly ground cumin.
Two tablespoons of Mexican oregano.
1 tablespoon of 16 mesh black pepper.
1 teaspoon of the ungodly hot Indian chili powder.
15 ounce can of tomato sauce.
15 ounces of water.
Tablespoon of Knorr beef bullion powder.
Tablespoon of garlic powder.
Tablespoon of onion powder.
Teaspoon of salsa macha.
Will adjust seasoning as required.
Probably needs salt but not putting any in due to the Knorr bullion powder.
Tasting says more salt and hot Indian chili powder.
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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