Whatcha Cooking today?

[karstopography]

These brats aren’t precooked like some out there.

Brat Purists wouldn't have them any other way; you's have any WESconsin heritage...?

The Gotch

My dad’s mother had some connection to Wisconsin, but I can’t remember the details at the moment. Was she born there? I’ll see what dad says.

[karstopography]

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One of these everything from the garden except the meat meals that are fun for a gardening type of person.

Dang good, too.

[worth1]

I worked around people from Wisconsin and they all griped about the spicy food that one of the Mexican chefs cooked..
Where's my chicken noodle soup one exclaimed.

[Danny]

Lazy day today, had a big old sloppy ham sandwich for a late lunch/supper. Maybe if still cooler and rainy tomorrow will get around to making the ham and potato gratin. Was a half sleepy, cat on the lap day.

[pepperhead212]

I made a one dish meal tonight in which I used some red lentils, chana dal, and some oat groats; even though not traditional, I often add some oat groats, or other whole grain, to complement the proteins in legumes. I started it a few hours earlier, soaking the equivalent of 1½ lbs dried eggplant (just over 2 oz dried) in hot water, then rinsed 1/2 each of red lentils and chana dal, and 2/3 c oat groats. Then I started like I do many of these dishes, with a diced onion in a couple tb of oil in the Instant Pot, in Sauté mode, stirring occasionally, while prepping the other ingredients. A diced red bell pepper was then added, cooked another 5 minutes, then about 2 tsp of that frozen ginger/garlic paste (thaws quickly, while doing the other work) and about 1½ tb rasam powder, stirred it about a minute, then added about 4½ c of water, the dals, and the groats. I added about 1½ tsp of salt (more later), then set the IP to Manual/20 min, and let the pressure release naturally. While cooking, I cut up about 1½ c of cabbage, and drained the soaked EP, saving the water. When the pressure was released, I stirred up the dal, added about 3/4 c soaking water, the vegetables, and a little more salt, plus 3/4 tsp garam masala, mixed well, then set the IP to Manual/4 min, and let the pressure release naturally. While cooking, I chopped up about 3 tb cilantro, and measured out the ingredients for the tarka - 3/4 tsp each cumin seed and black mustard seeds, and in the other container above a dozen curry leaves, cut in half, and about half tsp of asafoetida. When dal is finished, 2 tsp oil was heated in the 1 qt saucepan, over med-low heat, with the seeds added. When the seeds started crackling, the curry leaves and asafoetida powder were added, mixed until crispy (only takes several seconds), then the tarka got scraped on top of the dal, then stirred in, along with the cilantro. Made a generous serving, plus a packed 2 l container of leftovers.
Almost finished dal, with some whole oats added, along with cabbage, a bell pepper, and some rehydrated eggplant. by pepperhead212, on Flickr

Ingredients for the tarka, to cook in a little oil. by pepperhead212, on Flickr

Sizzling tarka, ready to stir into the dal, along with about 3 tb chopped cilantro. by pepperhead212, on Flickr

[Jeannine Anne]

Tripe and onions.,

The tripe is cooked in a rich buttery cream sauce with lots of onions and sliced potatoes. One of my favorite things to eat.