I ended up eating my cabbage mashed potatoes Lima beans and bratwurst.

Just made a batch of homemade chocolate orange flavored whipped cream.
The chocolate was dark cocoa powder, confectioners sugar and the orange was extract.
I like it right before the butter stage.
Will probably put it on orange soda pop.
It's the simple things in life.

Oh, that would have so topped off our roast today, you devil you!

I made a vegetable version of dhansak today - an Indian dal, often made with lamb, but I was using up a bunch of vegetables I had sitting around, plus 3 types of dal - I think that there were over 25 ingredients in it! I made a new batch of dhansak masala, with 14 types of spices in it.
Spices ready to toast for the dhansak masala. by pepperhead212, on Flickr

While I was doing this, I was cooking the toor, moong, and channa dal in the Instant Pot, for 12 minutes, then let the pressure release naturally, then drained (not much liquid left).
3 dals, cooked for the dhansak, drained, and set aside. by pepperhead212, on Flickr

Then I chopped up a large onion, started by cooking that in some ghee, then added some minced ginger and garlic, plus 4 jalapeños and 4 large Numexes, finely chopped. Then peeled and cut up an old sweet potato, a small butternut I had to use first, two small red potatoes, a piece of bottle gourd cut up, and 3 small eggplants, cut up. I used up some junk tomatoes - about 10 oz total, which I liquefied, and added to the IP, then rinsed out the pan with 3 c water, to make up for the 1 cup of oat groats I added. I added 2 tsp of that spice mix, along with a half tb of kashmiri pepper, salt to taste, then I pressure cooked it for 12 minutes again, then let it release naturally.
6 or 7 vegetables, plus the usual onions, ginger, and garlic , plus a cup of oat groats, pressure cooked for 12 minutes. by pepperhead212, on Flickr

Then the mashed dal is stirred in, along with 1½ tb more of the dhansak masala, and some tamarind. Then I let that simmer another 7 or 8 minutes, while I fix the tarka - cooking in a tb of oil over medium heat, 1 tsp each black mustard and cumin until they start sputtering, then add 5 or 6 Thai peppers, cooking very briefly, until it starts browning, then a dozen curry leaves and a half tsp of asafoetida, and let them spatter, then quickly add to the IP. Stir in about 1/4 c chopped cilantro, then serve.
Finished dhansak, after simmering 10 minutes with the masala, then adding the tarka. by pepperhead212, on Flickr

And to serve with this, I experimented with making a Belgian waffle, using 1 c jowar flour (sorghum), and 1/4 c ground masoor dal (red lentils), plus 2 eggs, 1 tb oil, and about 1 c yogurt (until it seemed wet enough). I did this for a friend of mine with celiac disease, and it worked out great! The final one with 1/2 c batter worked best.
Some gluten free Belgian waffles, I tried for a friend, with jowar flour and some ground masoor dal. by pepperhead212, on Flickr

@pepperhead212 thank you. I'm going to try to make this as a (less the ghee) vegan dish when my daughter comes to visit.

Glad you liked that, @MissS! On a more detailed description of it, on another forum, I said that I didn't think the ghee would be missed, if it were replaced by oil, to make it vegan. I sent you a PM with a copy of that.

Today, for an early dinner or late lunch, whatever you want to call it, I made some Som Tum, with some julienned kohlrabi, instead of the traditional green papaya. I had to clean the dust out of my kruk, as I hadn't used it yet this year!

I used 4 Meteor peppers, and 4 Superchilis, and it wasn't as hot as when using my usual Thai peppers. Before using the Meteor, I tried a whole one, and it was a little bitter, but not as hot as the supechili, which aren't as hot as the Thai Vesuvius.

I eat most of it wrapped in a lettuce leaf, and this time some endive leaves, as that it growing even faster.
All ingredients lined up for Som Tum, except for the peanuts. by pepperhead212, on Flickr

Crushed peanuts for the som tum. by pepperhead212, on Flickr

Finished som tum, in the kruk. by pepperhead212, on Flickr

A spoonful of the som tum, on a fresh lettuce leaf. by pepperhead212, on Flickr

Beef tri tip coming up to room temperature. Rub has a variety of spices. Prime Beef tri tip not too bad on expense here, a notch above hamburger.

The after.

Amateurinawe wrote: ↑Sun Sep 19, 2021 4:26 pm Oh, that would have so topped off our roast today, you devil you!

When I made it I was getting over my cold.
Couldn't taste or smell anything.
Now after freezing it for later use I can really taste the orange and chocolate.
Had some on my raisin pie I'm still sawing away at this morning after eating two bowls of minestrone.

Got some Lima beans ready to cook with added Italian style flat green beans.
Also purchased 4 nice red bell peppers for stuffed peppers in the enameled Dutch oven.
Going to add some canned black olives to the meat mixture too.
Sorta going on a more bean and pea oriented diet.

Took about 2 1/2 pounds of ground chuck and mixed in...
Half a package of crackers.
1 can of whole small black olives.
Salt.
Dried onion flakes.
Black pepper.
Some ketchup.
1 jumbo egg.
Made the stuffing and stuffed the red bell peppers.
Took the remainder of the stuffing mix and added.
1 quart of some cooked toasted rice I had in the freezer.
Homemade tomato paste
Polar soy sauce.
Worcestershire sauce.
Brown sugar.
Mixed it all up and packed around the peppers.
The toasted rice will give the (((stretched meat))) mix a nice nutty meat flavor.
Additional fluid was about a cup of water in the rice meat mix.
Been using dried onion as a fluid trap instead of bread or cracker crumbs lately and liking it.

Really looking forward to this meal as it brings back memories of my mom's stuffed peppers we always had when it was pepper season in the summer.
One of my top ten favorite meals.
Her's was in a magnalite oval roasting kettle thing.
I have no idea where that thing went but I wish I did.
It was one of the first things I started cooking in as a young kid.
We made popcorn in it too.
Peppers ready for the furnace.

Sometimes you have to pick your battles.
I knew this from the beginning so I did a tactical retreat.
The Lima beans are ready.
The salt pork is not ready.
Took the juices from the beans with all of the salt pork chunks and put them in another small pot to simmer and get tender.
Drained the water from the canned Italian beans and integrated the Italian beans with the Lima beans.
Once the salt pork is to my tastes it will be put back with the Lima beans.
The remaining liquid will be reduced and added back to the beans in a concentrate.
I have a ton of kettles to do this with so that isn't a problem.

Everything ready but ne.
The meat toasted rice stuf is amazing.

We did yard work all day and my Bro made meatball subs for us!! #spoiled

Tonight, I had some leftover eggplant dal, with some of those waffles, toasted in my toaster oven. As a side dish I made some foogath, with some fresh green and long beans. This dish is sort of a reverse dish, starting with the ingredients of the tarka, then the onions added, along with the garlic and green chilis, then the beans are added, and cooked 5 min. It is finished by stirring in the coconut, cooked 2 minutes, and the chopped cilantro stirred in.
Green beans and red beans, foogath style, before adding the coconut. by pepperhead212, on Flickr

Finished fresh beans foogath. by pepperhead212, on Flickr

Garbanzo beans soaked for 24 hours in the refrigerator.
You need to use one pound of them dried.
I didn't and should have.
Then drained and rinsed.
Cooked for exactly 1 hour.
Pulled drained and rinsed till cool.
Added ice to get cold.
Made dressing out of...
Homemade habanero oil 1/4 cup
Dill seeds 1 tablespoon.
Mexican oregano 1 tablespoon.
Black pepper 1 tablespoon.
Salt 1 teaspoon.
Vinegar 1/2 cup.
Sugar handful
Paprika at least a handful.
Fresh chopped garlic one clove.
Powdered garlic half handful.
Cumin 1/4 cuo.
1 whole chopped strong yellow onion.
Sambal Oelek 1/4 cup.
Mayonnaise.6 tablespoons
Extra virgin olive oil 1/3 cup.
Measurements are approximate did by eyesight.
Mixed the dressing in with the beans after whisking.
The flavor is amazing, unbelievable.

What was I thinking?
This stuff is as hot as it looks.

The stuff gave me weird dreams.
I dreamed about a friendly talking bird made of colorful rags and yarn.
It had a Scottish twist complete with plaid jacket hat and suspenders.
Then it turned into a dog.
Then I woke up in bed in my bosses office while he was on the phone.
I was under a red plaid blanket.
The office was connected to a fried chicken/BBQ place full of customers.

Well it's weird.
I couldn't eat the stuff it was so hot.
I put it away and ate it last night along with fried fish and small fried red potato wedges.
Washed it all down with ice cold orange soda pop.
Totally stuffed.

I made my last batch of raw tomato pasta salad today - something I can sort of make in the off season with frozen tomatoes, once I start getting all that basil inside, but it's not quite the same, so I just wait until next year's tomatoes start up - it tastes so much better after waiting so long!
Last batch of the raw tomato pasta salad of the season. by pepperhead212, on Flickr