Whatcha Cooking today?

Share your recipes and cooking tips!
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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#1041

Post: # 53946Unread post worth1
Thu Sep 16, 2021 6:18 pm

I'm having fried fish, mac and cheese, and two oven roasted onions.
Roasted onions should be on every restaurant menu.
Much better than the dreaded blooming onions full of bad deep fryer grease.
Mine have olive oil salt and black pepper on them.
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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brownrexx
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Re: Whatcha Cooking today?

#1042

Post: # 53948Unread post brownrexx
Thu Sep 16, 2021 6:36 pm

@worth1 hubby and I tried a Bloomin onion one time and felt sick the entire evening. Never again!

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worth1
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Re: Whatcha Cooking today?

#1043

Post: # 53949Unread post worth1
Thu Sep 16, 2021 6:43 pm

They're horrible even for my standards.
Worth
25 miles southeast of Waterloo Texas.

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

rxkeith
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Re: Whatcha Cooking today?

#1044

Post: # 53956Unread post rxkeith
Thu Sep 16, 2021 8:20 pm

dinner tonight was all grown on the farm.

roasted chicken
a pot of smaller potatoes, different kinds, and colors,
and a dish straight from childhood fried zucchini.
we had not had fried zucchini in years. i decided it was time.
i made it the way my mom used to; slice it, dip it in egg, then flour
then into the frying pan with some hot oil. fry until golden brown on
both sides. my wife commented that the zucchini probably wasn't the
healthiest thing to eat fried, and all. i said you have got to be kidding.
the zucchini is organic. the eggs (our eggs) are organic. the flour is organic.
the olive oil is organic. whatchootalkinbout?
it was all good.


keith

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brownrexx
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Re: Whatcha Cooking today?

#1045

Post: # 53958Unread post brownrexx
Thu Sep 16, 2021 8:24 pm

@rxkeith I absolutely LOVE fried vegetables. I have an eggplant that I picked today just begging to be fried. I consider it to be a major treat. It's organic so it should be healthy too!

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#1046

Post: # 54013Unread post pepperhead212
Fri Sep 17, 2021 9:10 pm

I was having a craving for some Szechwan dish, and I have been wanting to use up some of that bag of greens I have in the fridge. So I used up half of what I had left of that, and a generous 2 cups of long beans. I also used up a lb of the venison my friend gave me a while back, since he just got more! So I made a meat sauce, like I make for my eggplant - a lot of minced garlic and ginger, followed by the chili paste with garlic, and some black soy and black vinegar, and a third of the garlic chives - then cooked beans in it for 4 minutes, stirred in the greens and a second batch of the chopped up chives (my substitute for scallions, since I don't have and of those growing), and wilted those for 4 minutes.

Before starting this, I cooked 2 different things in the Instant Pot on low pressure cook, draining them in a strainer - 1 c oat groats, followed by 1/3 c black quinoa. This was all stirred into the meat sauce, sort of like a fried rice, but a lot more nutritious, then a little more soy, and black vinegar was stirred in, along some sesame oil.
ImageGreens, cleaned, chopped, and spun dry. by pepperhead212, on Flickr

ImageOat groats and black quinoa, cooked separately in the IP. by pepperhead212, on Flickr

ImageGreens stirred into the meat and beans, ready to cover and wilt for 4 minutes. by pepperhead212, on Flickr

ImageOats and quinoa stirred into the dish, before adjusting the seasoning. by pepperhead212, on Flickr

ImageFinished dish, with a garnish of more garlic chives. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#1047

Post: # 54033Unread post worth1
Sat Sep 18, 2021 10:50 am

Had this wild idea of making mashed potatoes cooked cabbage and bratwurst last night after work.
Went over like a lead balloon.
Was so tired I had hotdogs with stale dried out buns from the freezer.
Had to cut the ends off to even eat the things.
Saved the bratwurst for today.
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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Amateurinawe
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Re: Whatcha Cooking today?

#1048

Post: # 54065Unread post Amateurinawe
Sat Sep 18, 2021 2:15 pm

Simple meatballs tonight. Minced beef, ordinary pork sausage skinned and added. Small diced pepper and diced onion, mixed Italian herbs. No egg, wife can't do egg, no flour, son can't do flour, no chillie, other son can't do spicey. So, each meatball wrapped around a cube of haloumi.

Normal tomatoes based sauce, with some herbs and mild paprika (shhhh!) , onion, carrot and more peppers.

Served with air fried potatoes in Olive oil and garlic, salad, sundried tomatoes and mozzarella and the left over halloumi will be fried in Olive oil and topped into the salad along with some pine nuts. More grated cheese for the kids and the promise of an ice cream if they eat all the green stuff :lol:
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I cannot change history, so I do hope i gave you a good impression of myself

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Amateurinawe
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Re: Whatcha Cooking today?

#1049

Post: # 54067Unread post Amateurinawe
Sat Sep 18, 2021 2:28 pm

I love my le crueset , but the ones that save my skin with all the different variations of meal are...meet the family...
IMG_20210918_202119_hdr_kindlephoto-38436249.jpg
And the big one...
IMG_20210918_202134_hdr_kindlephoto-38456900.jpg
If only everyone liked the same, I'd only need one pot!
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Amateurinawe
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Re: Whatcha Cooking today?

#1050

Post: # 54068Unread post Amateurinawe
Sat Sep 18, 2021 2:45 pm

IMG_20210918_204137_hdr_kindlephoto-39491149.jpg
So whilst I'm doing pasta for those that do pasta, I can just leave the air fryer to do it's thing for the kids. Now fried halloumi needs watching, a moment too late and burnt cheese.
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Amateurinawe
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Re: Whatcha Cooking today?

#1051

Post: # 54074Unread post Amateurinawe
Sat Sep 18, 2021 3:12 pm

Done..kids...eat!

[attachment=0]IMG_20210918_211007_hdr_kindlephoto-40047354.jpg[/attachment]
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Sue_CT
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Location: Connecticut Zone 6A

Re: Whatcha Cooking today?

#1052

Post: # 54077Unread post Sue_CT
Sat Sep 18, 2021 3:32 pm

I love haloumi, but it isn't very available locally. I only had it once when I received a brick of it through a cheese club. Tried it different ways and I loved browning it in a pan.

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worth1
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Re: Whatcha Cooking today?

#1053

Post: # 54078Unread post worth1
Sat Sep 18, 2021 3:36 pm

I don't even know what haloumi is. :?
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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Sue_CT
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Re: Whatcha Cooking today?

#1054

Post: # 54079Unread post Sue_CT
Sat Sep 18, 2021 3:49 pm

It is a cheese that really doesn't melt well and can be cubed fried golden brown without melting into mush. I fried the cubes in butter with a little fresh lemon and thyme and it was delicious.

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Sue_CT
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Re: Whatcha Cooking today?

#1055

Post: # 54080Unread post Sue_CT
Sat Sep 18, 2021 3:53 pm


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worth1
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Re: Whatcha Cooking today?

#1056

Post: # 54081Unread post worth1
Sat Sep 18, 2021 4:12 pm

Sounds like a particular Mexican cheese of which the name escapes me now.
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?

#1057

Post: # 54082Unread post worth1
Sat Sep 18, 2021 4:19 pm

Queso Panela rings a bell.
Fries well without melting.
Look, I have to use what's available. :)
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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pepperhead212
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Re: Whatcha Cooking today?

#1058

Post: # 54083Unread post pepperhead212
Sat Sep 18, 2021 4:21 pm

Halloumi is actually fairly easy to make - a "fresh cheese", that doesn't require aging, and a heating process at the end, after pressing it, is what keeps it from melting.
https://www.beerandcroissants.com/how-to-make-halloumi/
Woodbury, NJ zone 7a/7b

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Sue_CT
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Re: Whatcha Cooking today?

#1059

Post: # 54084Unread post Sue_CT
Sat Sep 18, 2021 4:41 pm

For an authentic Haloumi you would need goat and sheeps milk. Goat milk is getting more available, sheeps milk is tougher, lol.

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worth1
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Re: Whatcha Cooking today?

#1060

Post: # 54087Unread post worth1
Sat Sep 18, 2021 5:36 pm

Well there are a lot of goats in my area.
Maybe I'll buy some goats.
Not like I haven't milked a goat before.
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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