What's cookin', good lookin'?

[desertslave]

I am tired, hurting and sad today so I'm grateful that my son is a willing cook. We are having fish and gnocchi with pesto for dinner.

 

[Collar_N_Cuffs]

Crustless pie with blue cheese and prosciotto and sliced cucumber in a balsamic vinaigrette.

What is a crustless pie?? You mean, a casserole? No top crust, but a bottom crust? I just can't picture this...

I made a southwest apple soup.

Black beans, diced pork tenderloin, corn, red onion, diced bell pepper, garlic, chipotle grilling spices, pepper, diced organic gala apple and a big dollop of salsa. Simmer for about an hour. Top in bowl with grated pepperjack cheese. I broiled a wheat tortilla until crispy and then broke pieces over the whole thing.

It was a warming meal for an icy day.

That sounds... weirdly amazing

Respe, as always, your food looks amazing!!

 

[IrisAlthea]

What is a crustless pie?? You mean, a casserole? No top crust, but a bottom crust? I just can't picture this...

I don't really know what to call it, so no wonder it got confusing.
It's like a quiche, but without the crust.
You only make the custard with the filling and bake it in a dish.

 

[Collar_N_Cuffs]

I don't really know what to call it, so no wonder it got confusing.
It's like a quiche, but without the crust.
You only make the custard with the filling and bake it in a dish.

Ooooohhh! Crustless quiche. Ok, that makes sense!

 

[IrisAlthea]

Ooooohhh! Crustless quiche. Ok, that makes sense!

Sorry for the language confusion. It was the Swedish use of the words peaking through.

 

[Collar_N_Cuffs]

Sorry for the language confusion. It was the Swedish use of the words peaking through.

Are you kidding? If I spoke Swedish half as good as your English I would be a doubly happy camper

 

[DeepGreenEyes]

That sounds... weirdly amazing

That's what I'm usually going for in life.

The apple added a sweetness to the spice, which I like; I enjoy it in Thai dishes. Plus, apple is usually good with pork, so I thought it might work. If it hadn't it would be posted in the thread "What's in the kitchen garbage, #%&$&$!?!!#?"

 

[respeito]

What is a crustless pie?? You mean, a casserole? No top crust, but a bottom crust? I just can't picture this...

That sounds... weirdly amazing

Respe, as always, your food looks amazing!!

thank you.

this was my first time making pho. i think next time, i'll spend a little more money on a better quality broth. (i don't keep enough scraps on hand to make my own.)

swanson vegetable broth is, in my opinion, very tasteless and even with the [fresh] veggies that simmered with it, i had to doctor it up quite a bit. i've always wanted to try wolfgang puck's broth, so i may try that.

 

[Curious_in_Cali]

Reheated chili over Fritos and thwapped with sour cream.

Yes, I guess it's the same and yet somehow even better than before.

Mmmm.

 

[Collar_N_Cuffs]

thank you.

this was my first time making pho. i think next time, i'll spend a little more money on a better quality broth. (i don't keep enough scraps on hand to make my own.)

swanson vegetable broth is, in my opinion, very tasteless and even with the [fresh] veggies that simmered with it, i had to doctor it up quite a bit. i've always wanted to try wolfgang puck's broth, so i may try that.

Kitchen Basics isn't bad. I don't know where you are? But up north there is a College something or other broth that is really, really good. I use that when I'm in PA. Also, I guessed from your pic that you are using "regular" bail instead of Thai basil. The Thai stuff has a bit if a licorice flavour to it, which gives the soup a lot of depth in my opinion. That might help too, if you can get your hands on it...
PS - I'm totally with you on the Swanson's rating!!

ETA: I forgot to say... keep a freezer bag going and freeze your scraps! Best way to make stock is from "trash" Bones, onion ends, etc... freeze them and make stock when the bag gets full

 

[seela]

I feel completely cooked out. I feel like I'm going through the motions in kitchen, cooking the same stuff over and over again. I need to move in with some of you guys to get my mojo back because there are some amazing dishes and pics on this thread!

Today's gonna be harissa chicken, couscous with roasted bell pepper, onion, pistacchios and cilantro and mast o khiar which is basically an Iranian version of tzatziki.

 

[Collar_N_Cuffs]

I feel completely cooked out. I feel like I'm going through the motions in kitchen, cooking the same stuff over and over again. I need to move in with some of you guys to get my mojo back because there are some amazing dishes and pics on this thread!

Today's gonna be harissa chicken, couscous with roasted bell pepper, onion, pistacchios and cilantro and mast o khiar which is basically an Iranian version of tzatziki.

Oh my, yes. That sounds terribly boring
Maybe go to the used bookstore and pick up a cookbook? That's one of the things I do when I need a little inspiration Or come hang out, and we'll cook! And probably drink

ETA: Or maybe you can find a new source to buy some food. Preferably an ethnic grocery of some sort. That always inspires me! Or get inspiration from going to some sort of ethnic restaurant. Just some thoughts Or go back to the basics. What would your grandmother cook?

 

[IrisAlthea]

Mhm, getting out an old cook book we haven't used for a long time often helps.
We find things we used to cook years ago but have forgotten. Sometimes we remember why we let them slide and other times they get to be favourites again.
Sometimes though, we just let it be boring for a while and eat things we can prepare in our sleep and eventually the fun comes back again.

 

[seela]

I've been cooking things I can prepare in my sleep for around a month now. Luckily J's away for a couple of days, so I don't even have to think about cooking until Friday. Tomorrow I'm going to an all you can eat cake buffet with a friend, a belated birthday thing for the both of us.

I also decided to rehash my ABC cooking plan from years past. Pick a country starting with each letter of the alphabet and cook something from that country, go in alphabetical order.

Saturday's gonna be Argentina and Brazil. Brazil is for dessert. Need to do some googling.

 

[respeito]

I feel completely cooked out. I feel like I'm going through the motions in kitchen, cooking the same stuff over and over again. I need to move in with some of you guys to get my mojo back because there are some amazing dishes and pics on this thread!

Today's gonna be harissa chicken, couscous with roasted bell pepper, onion, pistacchios and cilantro and mast o khiar which is basically an Iranian version of tzatziki.

if it makes you feel any better, i also feel like i'm cooking the same things over and over. mostly because i try to cook meals that are budget-friendly and that i can eat off of (lunch and dinner) for a few days; and i end up making things like spaghetti, chili, american goulash or baked chicken...anything that reheats easily. i plan to use the leftover cilantro, green onions, jalapeno and lime from the soup i made and add it to some rice that i'll cook later this week, but i'm not pairing it with chicken; i'm all chickened out. [i think i'll get some tilapia or cod fillets to go with it.]

Kitchen Basics isn't bad. I don't know where you are? But up north there is a College something or other broth that is really, really good. I use that when I'm in PA. Also, I guessed from your pic that you are using "regular" bail instead of Thai basil. The Thai stuff has a bit if a licorice flavour to it, which gives the soup a lot of depth in my opinion. That might help too, if you can get your hands on it...
PS - I'm totally with you on the Swanson's rating!!

ETA: I forgot to say... keep a freezer bag going and freeze your scraps! Best way to make stock is from "trash" Bones, onion ends, etc... freeze them and make stock when the bag gets full

we do have kitchen basics, i think it might be a little cheaper than wolfgang puck's but i'm not sure. i did use regular basil. the recipe i found didn't indicate which kind to use, but i will try thai basil next time. i added some dried lemongrass (i know fresh would have been better, but that's what i had on hand) to the broth while it simmered, which i think helped to brighten it up and take some of the "bite" out of the heavier spices.

i'll also start a bag for my scraps, by the time it gets full i should be ready to give pho another shot and i can make my own broth.

 

[Collar_N_Cuffs]

I've been cooking things I can prepare in my sleep for around a month now. Luckily J's away for a couple of days, so I don't even have to think about cooking until Friday. Tomorrow I'm going to an all you can eat cake buffet with a friend, a belated birthday thing for the both of us.

I also decided to rehash my ABC cooking plan from years past. Pick a country starting with each letter of the alphabet and cook something from that country, go in alphabetical order.

Saturday's gonna be Argentina and Brazil. Brazil is for dessert. Need to do some googling.

I love this plan seela! I may have to adopt it!!
Another thing I thought is that gives me inspiration is buying a new kitchen implement of some sort. There's nothing like a new toy to get one motivated

 

[midwestyankee]

I love this plan seela! I may have to adopt it!!
Another thing I thought is that gives me inspiration is buying a new kitchen implement of some sort. There's nothing like a new toy to get one motivated

This is soo true. I always find myself being inspired by the feel of some new toy or tool of mischief.

Oh, you were talking about things for handling food, weren't you? OK, carry on.

 

[Collar_N_Cuffs]

This is soo true. I always find myself being inspired by the feel of some new toy or tool of mischief.

Oh, you were talking about things for handling food, weren't you? OK, carry on.

Not exclusively. It all applies. And some things are multi taskers...

 

[midwestyankee]

Not exclusively. It all applies. And some things are multi taskers...

Isn't that the happy truth? I'm talking to you, lemon reamer.

 

[Collar_N_Cuffs]

Isn't that the happy truth? I'm talking to you, lemon reamer.

Haha! Omg... I'll never look at my poor little antique lemon reamer the same way again
And the tongs!

 

[Aurantica]

Peanut butter and nutella sandwich.

Because I still eat like a college student.

 

[Collar_N_Cuffs]

Beef stew with crunchy bread for lunch.
Tenderloin steak, sauateed mushrooms, small salad and baked mac-n-cheese for dinner. I'm topping the pasta with fresh bread crumbs mixed with fresh herbs and dotted with butter for crunchiness. Can't wait to see how it tastes!

 

[respeito]

Peanut butter and nutella sandwich.

Because I still eat like a college student.

there's nothing wrong with that.

if you enjoy pb&j sandwiches, may i suggest a grilled pb&j? they are sinfully good with a glass of milk.

 

[midwestyankee]

Haha! Omg... I'll never look at my poor little antique lemon reamer the same way again
And the tongs!

Thinking about the patterns that certain stirring implements would leave on tender skin.

 

[desertslave]

Grilled Italian sausages in Puttanesca sauce over spaghetti.

(or, as my 'extra son' said, "slutty sausage sketti")