Whatcha Cooking today?

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brownrexx
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Re: Whatcha Cooking today?

#301

Post: # 26165Unread post brownrexx
Tue Jul 21, 2020 8:58 am

Now that's a yummy looking Summer meal @GoDawgs .


I made tacos with a fresh garden tomato and store bought coleslaw.


ImageTacos by Brownrexx, on Flickr

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GoDawgs
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Re: Whatcha Cooking today?

#302

Post: # 26185Unread post GoDawgs
Tue Jul 21, 2020 12:17 pm

We're in a similar mode today, @brownrexx. Taco salad! Hadn't made it in ages because it's always best with fresh tomatoes, not those cardboard things from the grocery. :D
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GoDawgs
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Re: Whatcha Cooking today?

#303

Post: # 26190Unread post GoDawgs
Tue Jul 21, 2020 12:40 pm

Just took these out of the oven. Good old homemade white bread. It's tomato sandwich time and I just have to have fresh homemade bread to make them with. Heaven forbid, we were almost out! AND.... the house now smells wonderful! :D

Image

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pepperhead212
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Re: Whatcha Cooking today?

#304

Post: # 26233Unread post pepperhead212
Tue Jul 21, 2020 5:02 pm

Soon, I will be baking more bread...outside! Too hot to turn an oven on.

I just made another batch of lentil salad, with 5 c of halved cherry and grape tomatoes. I used that trick of putting the tomatoes between two lids of Chinese soup containers, and slicing between them - works great, and fast! I made a little more than last time - I had to eat a small amount of it, to fit it into the 4 qt bowl. Should last me a couple of days. ;)
Image4 qts of lentil salad. by pepperhead212, on Flickr

This is another one of those things I make in the Instant Pot all the time, since it saves putting all that heat into the AC. I use the slow cooker mode - set the channa dal for 70 min., then add the freekah, and cook another 40 min, then drain, rinse briefly, and drain completely, before adding remaining ingredients. I've used other grains (the recipe I based this on had leftover wild rice - also good), but the freekeh is my favorite.

It's amazing how much heat habaneros loose in the freezer, when frozen. Usually, one fresh habanero is too hot, for most people, but I have to put two frozen ones in, to get it hot enough for me - next batch should have fresh chocolate habs! Most other peppers lose some heat, but not nearly as much.
Last edited by pepperhead212 on Tue Jul 21, 2020 9:10 pm, edited 1 time in total.
Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#305

Post: # 26241Unread post worth1
Tue Jul 21, 2020 5:49 pm

Got two bratwurst links cooking at 140 to 145 F for one hour in water.
After one hour or so I will let it cool a wee bit and then fast cook it in hot fat to just crisp the skin.
Then they will be turned into a super deluxe hotdog with the trimmings.
Trimmings of which will be one or two kartoffelpuffers with my fermented onion added to the potatoes.
The method above is a very good way to cook sausage AKA wurst and not loose all the juices.
Nothing in this world ticks me off worse than dried out wurst AKA sausage from over cooking.
I monitor the hot water with a thermometer at all times.
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worth1
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Re: Whatcha Cooking today?

#306

Post: # 26243Unread post worth1
Tue Jul 21, 2020 6:17 pm

I decided to do without the bread, no white at night.
No hotdog.
Just gonna have some bratwurst the potato pancakes and few odds and ends like pickled beets and sauerkraut.
All homemade naturally.
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rxkeith
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Re: Whatcha Cooking today?

#307

Post: # 26268Unread post rxkeith
Tue Jul 21, 2020 10:22 pm

yesterday, it was a big pot of good hamburger soup.
my son says this is his favorite soup that i make, so might as well make a bunch,
and have left overs for a few days......maybe. ever seen a 16 yr old eat?

today, it was a smaller pot of chicken soup made with left overs from the last
of our meat chickens from last year. we need the freezer space for this years birds.
they will be going to freezer camp in a couple weeks.

i have a couple loaves of english muffin bread with sourdough starter on the counter
doing a slow rise over night. they will go in the oven in the am.


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worth1
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Re: Whatcha Cooking today?

#308

Post: # 26317Unread post worth1
Wed Jul 22, 2020 4:18 pm

This is what you get when you cook a sausage like fresh bratwurst in 145 F water for an hour and a half.
Then flash fry it in hot oil after it has cooled a bit.
No fat comes out crispy crunchy skin and popping with flavor.
This works great on a hot grill too.
This IS the correct method of cooking this stuff from what I have read.
Right click hit view image and the pictuer will flip to right direction.
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brownrexx
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Re: Whatcha Cooking today?

#309

Post: # 26320Unread post brownrexx
Wed Jul 22, 2020 4:49 pm

That's a beautiful meal @worth1


We had burgers on the grill tonight with a Brandy Boy tomato, grilled squash and home made pear chutney from the freezer. Squash looks a little dark but hubby likes it that way.


ImageBurgers and Squash by Brownrexx, on Flickr

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worth1
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Re: Whatcha Cooking today?

#310

Post: # 26330Unread post worth1
Wed Jul 22, 2020 5:47 pm

brownrexx wrote:
Wed Jul 22, 2020 4:49 pm
That's a beautiful meal @worth1


We had burgers on the grill tonight with a Brandy Boy tomato, grilled squash and home made pear chutney from the freezer. Squash looks a little dark but hubby likes it that way.


ImageBurgers and Squash by Brownrexx, on Flickr
Thank you, it really is a very good way to cook any type of sausage.
Try it you have nothing to lose.
I like my squash fried to a crisp. :lol:
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worth1
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Re: Whatcha Cooking today?

#311

Post: # 26336Unread post worth1
Wed Jul 22, 2020 7:28 pm

Having bratwurst cooked the same way with bratkartoffeln. :)
Nothing special.
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Sue_CT
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Re: Whatcha Cooking today?

#312

Post: # 26338Unread post Sue_CT
Wed Jul 22, 2020 7:37 pm

Giant taco salad. Gotta remember to get sour cream before the next one. The date on the ones I had was 3 weeks ago. Doesn't say if it is an expiration date, best by date, sell by date or what. They should give some clue as what a date means if they are going to use one. Should have cleaned up before taking the picture. :lol:

ImageUntitled by Susan Albetski, on Flickr
Last edited by Sue_CT on Wed Jul 22, 2020 9:55 pm, edited 1 time in total.

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Tracydr
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Re: Whatcha Cooking today?

#313

Post: # 26351Unread post Tracydr
Wed Jul 22, 2020 9:45 pm

We had summer squash with a light flouring cooked in the air fryer at breakfast served with eggs. Tonight, a homemade salsa ( made 3 fresh quarts,that won’t last through the weekend),tostadas made from baked corn tortillas and a quart of home canned pinto beans made into a faux-refried bean.
I had a huge serving of collard “chips” for a salty snack earlier.

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worth1
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Re: Whatcha Cooking today?

#314

Post: # 26522Unread post worth1
Sat Jul 25, 2020 11:17 am

Last night was fish fry day.
Along with it I I fried some big mushrooms the way I like them.
No breading.
Also some sweet peppers.
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pepperhead212
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Re: Whatcha Cooking today?

#315

Post: # 26566Unread post pepperhead212
Sat Jul 25, 2020 10:17 pm

I made some zucchini bread today, but used that tinda gourd, shredded, in place of zucchini, and it was the same, basically - very wet, but no water running out of it. Delicious, but will be better tomorrow, like most spice breads.
ImageZucchini bread, made with shredded Tinda gourd. by pepperhead212, on Flickr
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Woodbury, NJ zone 6B-7

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GoDawgs
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Re: Whatcha Cooking today?

#316

Post: # 26610Unread post GoDawgs
Sun Jul 26, 2020 3:26 pm

Today it was pork fingers done in the crockpot with a bbq style sauce, a new scalloped tomato and zucchini casserole that Pickles made, fried okra, slaw made with the last cabbage and a few cherry tomatoes (Rosellas and Whippersnappers). I like these divided plates. We use them for lunch all the time.

Image

This is the scalloped tomato/zucchini thing only Pickles subbed in yellow squash because that's what we had. Also mushrooms added in the dish not just on top. And, of course, extra cheese. :D It was excellent! Those German Johnson tomatoes did themselves proud in this dish.

Image

The first fried okra of the season.

Image

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worth1
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Meat Loaf.

#317

Post: # 26628Unread post worth1
Sun Jul 26, 2020 5:34 pm

Took me years to figure out how to make meat loaf I liked., too many if you asked me.
But here it is.
The ingredients I was missing was ketchup, ground cloves and a few other odds and ends.
Like sweet peppers, onions corn starch and most importantly cracker powder and old eggs.
Yes old eggs. :lol:
Not rotten eggs but old eggs.
If you can get everything right to your taste you will like it.
I on the other hand I have been victim to all manner of horrible meat loaf recipes.
Runny ones, dry ones, soupy ones you name it.
To my amazement one of the best meat loaves I have ever eaten was made by a gal that was a total hippie pot head.
Couldn't remember an hour ago much less yesterday.
But she was one killer cook to say the least. :lol: :lol: :lol:
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Nan6b
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Re: Whatcha Cooking today?

#318

Post: # 26814Unread post Nan6b
Tue Jul 28, 2020 11:19 pm

My secret meatloaf ingredient is Worcestershire sauce.

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Shule
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Re: Whatcha Cooking today?

#319

Post: # 26820Unread post Shule
Wed Jul 29, 2020 12:19 am

We're just having scrambled eggs and toast, tonight, but we're dehydrating lots of apricots!
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pepperhead212
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Re: Whatcha Cooking today?

#320

Post: # 26822Unread post pepperhead212
Wed Jul 29, 2020 1:02 am

I made another batch of that raw tomato sauce late Monday night, so that I could have it last night, with some extras added to it.
ImageLatest raw tomato sauce for pasta, with chopped garlic, olives, capers, anchovies, and basil. by pepperhead212, on Flickr

ImageRaw tomato pasta sauce, mixed up, to marinate until tomorrow. by pepperhead212, on Flickr

ImageRaw tomato sauce, with pasta, red kidney beans, and kamut added. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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