Whatcha Cooking today?
- karstopography
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Re: Whatcha Cooking today?
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.
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
Thomas Jefferson
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- Location: keweenaw peninsula
Re: Whatcha Cooking today?
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
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
- maxjohnson
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Re: Whatcha Cooking today?
This second batch I accidentally layered it upside down. It is what it is.
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- worth1
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Re: Whatcha Cooking today?
@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.
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.
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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Re: Whatcha Cooking today?
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 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
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Re: Whatcha Cooking today?
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
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
- pepperhead212
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Re: Whatcha Cooking today?
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.
Finished eggplant sausage rice dish, fluffed up with a fork. by pepperhead212, on Flickr
Finished rice dish, bright red from the gochujang, and the dried tomatoes. by pepperhead212, on Flickr
Eggplant/sausage rice dish, topped with some Asiago cheese. by pepperhead212, on Flickr
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.



Woodbury, NJ zone 7a/7b
- karstopography
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Re: Whatcha Cooking today?
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
Thomas Jefferson
- pepperhead212
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Re: Whatcha Cooking today?
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.
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
- worth1
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Re: Whatcha Cooking today?
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.
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.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- Whwoz
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Re: Whatcha Cooking today?
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
Plum sauce
BBQ sauce
Plum sauce
BBQ sauce
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- MissS
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Re: Whatcha Cooking today?
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
AKA ~ Hooper
- pepperhead212
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Re: Whatcha Cooking today?
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.
3/4 c pearl barley, pre-cooked in the Instant Pot, getting about 3 cups. by pepperhead212, on Flickr
One of those basil leaves from the hydroponics, showing the huge size some get! by pepperhead212, on Flickr
Equivalent of 2 lbs tomatoes, soaked, and blended with water, making 2 c, plus a bunch of basil. by pepperhead212, on Flickr
Everything 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
The basil I will chop at the end, and stir into the finished dish. by pepperhead212, on Flickr
2 oz dried eggplant, about 1 1/2 lb equivalent, added last, before simmering. by pepperhead212, on Flickr
Finished dish, before topping with the cheese. by pepperhead212, on Flickr
Finished rice/barley/eggplant dish, topped with Asiago cheese. by pepperhead212, on Flickr
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.








Woodbury, NJ zone 7a/7b
- worth1
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Re: Whatcha Cooking today?
I tried to heat up my hotdogs on a hot skillet and they were horrible.
Back to hot water.
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.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- karstopography
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Re: Whatcha Cooking today?
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
Thomas Jefferson
- worth1
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Re: Whatcha Cooking today?
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.
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.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
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Re: Whatcha Cooking today?
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.
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.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.