Whatcha Cooking today?

[worth1]

@pepperhead212 I also appreciate the time you take to post these. Really inspiring!

Me too.
You're an inspiration.

[worth1]

It's gonna be a bacon and egg night with toast.
Ya can't keep eggs forever no matter what the price.
Right now my beloved bacon ends and pieces are about the same price as eggs per pound or count.
Me no need perfect bacon.

[Danny]

Since I have a behind load of cheese and getting older eggs, I think may make egg bites with those and cottage cheese, red bell peppers, some diced onions and ham bits. I'm not a big breakfast person early in the day ( but will eat breakfast for lunch or dinner just fine), just coffee and maybe a small glass of juice. The catch being, I am supposed to eat with some of my meds.

Also, going to oven roast those chicken thighs and a couple or four of the sweet potatoes I already have, to be shoved in the microwave to reheat later. Might as well get more use out of the oven if it is gonna be on. I'll eat a sweet potato in the mid morning as a breakfast, Ha!

[pepperhead212]

I sure do love the detailed pictures and comments you post on the stuff you cook, ppperhead ! It helps a lot, to undrstand the dish even if it is something I might not cook for myself. And the tip about gloves for the winter melon was good. I do have seed for wintermelon, but never have grown it as yet. This recipe I may try, but with less hot chili, Ha!, as my tummy would rebell at too hot a spicy level.

Always glad to share! As for the heat, yes, that stuff is quite hot, but I remember many years ago, when I was looking for a chili paste to replace an old favorite, that had been made in Taiwan, but was no longer the same, once it was made in China. I tried many brands, and most were just hot, w/o the flavor, but one I found had good flavor, with not much heat - Lee Kum Kee. This is one found in most supermarkets, at least back then, in the 90s. And a lady I knew back then, that had a low heat threshold, would eat things I made with that brand of chili paste.

[Danny]

thank you for the tip on the chili paste, too, and about the winter melon's taste and needing gloves.

[worth1]

Kartoffelpuffer speck und eire.

[karstopography]

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It’s all greek to me. Moussaka ready eggplant and just made the tzatziki sauce from one tasty green cucumber, one clove of garden soft necked garlic, and fresh garden dill and spearmint.

[karstopography]

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Finished Moussaka!

[karstopography]

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We loved moussaka. First time to make it.

[worth1]

A sausage link and a cup of jasmine rice with hot chili powder and fish sauce.
Later on for supper it was a couple of tablespoons of peanut butter.

[Cornelius_Gotchberg]

Table Queen (?) Acorn and Waltham Butternut Squarsh on it's way to the grill:

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The Lovely and long suffering Mrs. Gotch will be pureeing it later to go into her Squarsh Mac -n- Cheese.

The Gotch

[worth1]

I found a couple of bags of precooked shrimpies in the freezer that needs attention.
I had blanched them some time ago.
Probably have some sort of hot spicy rice concoction.

[pepperhead212]

I had a lb of white mushrooms I had to use from the fridge, and I was in the mood for some Indian food. I remembered seeing a recipe for Keema Masala, made with mushrooms, instead of meat, so I made something like that. I didn't put any whole black pepper, or cloves, since I figured they would be hard to find - even more so than in a meat or chicken version. The mushrooms were chopped up in the FP, not as fine as when making duxelles, then the mushrooms were steamed, then the cover removed, and much of the water is evaporated. In a sauté pan, in a little oil, I cooked the cardamom, black cardamom, and Sri Lankan cinnamon about a minute, then added the onion to brown. Then the ginger garlic paste was cooked about 30 sec, then the cooked mushrooms were added, along with the dried spices, and stirred to mix well, about a minute. Then the tomatoes were mixed in, and simmered on med-low for 18 minutes.

I measured the powdered spices I used into a cup, and instead of the Kashmiri chili powder, normally used, I used some sweet paprika, so a lady I know, with a low heat threshold, could eat some (I just sprinkled some heat on the serving I ate). I used about ¼ tsp of black pepper, instead of whole peppercorns, and a pinch of cloves, instead of whole cloves, as they would have been hard to find in that black mash. I used some dried tomatoes, soaked then blended to a purée, in place of the fresh tomatoes. I cooked 1/2 c of chana dal until almost done, then added them at the end, along with a small can of corn, and cooked a few more minutes, then stirred in some chopped cilantro.
Most of the ingredients for the Mushroom Keema Masala. by pepperhead212, on Flickr

The whole dried spices, frying briefly, by pepperhead212, on Flickr

Mushrooms cooked until fairly dry, after being added to the onions, with the dry spices added to cook for a minute. by pepperhead212, on Flickr

Mushroom keema masala, simmering a while, after adding the tomatoes. by pepperhead212, on Flickr

Keema masala, after cooking down about 18 minutes, just before adding the corn and chana dal. by pepperhead212, on Flickr

Finished Mushroom Keema Masala, with some canned corn, and cooked chana dal. by pepperhead212, on Flickr

[WindyWI1968]

I am not cooking as my family cooked for me. Barbecued rabbit, loaded baked potatos and chocolate covered strawberries. It was wonderful. I was spoiled today.

[karstopography]

Grilled Chicken thighs marinated for about two hours in soy sauce, dijon mustard, ground cumin, honey, garlic, Worcestershire sauce, and lime juice. Mashed potatoes, mix of Red Norland and Kennebec, and blistered Shishito and Padrón peppers.

Dang good eating. Great marinade for chicken. Recipe found on wellplated.com.

The shishitos again were divine. The Padrón were almost all not too spicy and were also delicious. The potatoes were out of this world good.

[karstopography]

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First Caprese salad of 2025. Pruden’s Purple tomato and Nufar Basil. I like the Nufar basil. Different than genovese.

The tomato was great. Rich, creamy, sweet, melt in your mouth delicious.

[worth1]

No idea probably a golden egg

[worth1]

Ended up being extra toasted peanuts in toasted sesame oil mustard greens fresh ginger root and an egg in the middle.
Fish sauce and light soy sauce Black pepper.
Ready in a jiffy.

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[Danny]

A large Cara Cara orange and a few crackers and cheese spread out through the afternoon, enough for taking the meds.` Coffee of course. Too hot and a bad tummy day.

[Jeannine Anne]

Cooking Chinese today Jumbo prawns, deep fried in batter,with a sweet and sauce ,fried rice with a little ham, egg and bits of colored veggies for eye appeal and a stir fried mixed veggie on the side.