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What's cookin', good lookin'? Part II

Was thinking about roasting a duck or goose breast as the main course yesterday, but work kept me out of the grocery store and kitchen until too late to do anything like that. Not to mention I'm too damn tired. My fucking boss is a real bastard...no vacation, no days off, no sick time. What do you mean you want the day off? Get your ass back to work and make me some more money!

Rat bastard. Yeah you! Don't you go blinking them sleepy eyes at me from that side of the mirror like you don't know who I'm talking about. Jerk.

Anyway... So, it was pork Carnitas with fresh corn salsa, tamales, and refried black beans with whole wheat tortillas for Christmas dinner. Fresh sliced/chunked pineapple and chocolate for dessert.

WE watched a movie and stayed home together. Cozy. Until the boss reminded me I had to be at work at 5am. At least there's leftover Carnitas.
 
I made some potato salad today with Dijon and fresh dill. Having it with left over leg of lamb made into Vietnamese style (Banh MI) sandwiches. Nom nom nom... :heart:

Everyone's food sounds super tasty! :)
 
The kids and I had leftover appetizers from Christmas Eve. And cookies. All day.

Good lord I'm feeling slothy.
 
I just made a small batch of orange marmalade. @_@

I don't really like oranges. I live in a place known for oranges and I just don't really like the texture of them. The flavor is hit or miss for me and I really have to be in the mood. Anyway, made the marmalade and just tried a bit on a peanut butter sandwich. I could get used to this. :cool:
 
MeekMe said:
I just made a small batch of orange marmalade. @_@

I don't really like oranges. I live in a place known for oranges and I just don't really like the texture of them. The flavor is hit or miss for me and I really have to be in the mood. Anyway, made the marmalade and just tried a bit on a peanut butter sandwich. I could get used to this. :cool:
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Oh I love orange marmalade, but I find very few uses for it and other marmalades, so I never have them at hand. They're mostly a hotel breakfast treat on toast for me. :)

We're having seafood today.

Seared scallops and shrimp on leek, spinach and bacon bed.
Blue mussels all'arrabbiata with garlic bread that hopefully turns out ok. I've lost my bread making mojo.
Persimmon with walnuts.
 
I've promised my children I would make my "famous" chicken and noodles today.
 
Making my traditional New Year's Day dinner.

Ham, mashed potatoes, cabbage, black eyed peas, and cornbread. Must bring luck and wealth into the year :)
 
I am worried about using the marmalade but I made a very small amount and I'll eat that before I'll have a peeled orange. Something about plain oranges that is so unappealing.

Osechi this year is definitely going to be lacking. I didn't really have time to prepare and the easiest ingredient to find (daikon) was nowhere to be found. I'll try to make something nice to eat. It may not be traditional but I'm happy to just start the year off with a delicious healthy meal. :)
 
MeekMe said:
I am worried about using the marmalade but I made a very small amount and I'll eat that before I'll have a peeled orange. Something about plain oranges that is so unappealing.

Osechi this year is definitely going to be lacking. I didn't really have time to prepare and the easiest ingredient to find (daikon) was nowhere to be found. I'll try to make something nice to eat. It may not be traditional but I'm happy to just start the year off with a delicious healthy meal. :)
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First: what a beautiful av! :)

Second: what is osechi? Yes yes, I know I could google, but it's much nicer to let someone else explain every once in a while. :p
 
seela said:
First: what a beautiful av! :)

Second: what is osechi? Yes yes, I know I could google, but it's much nicer to let someone else explain every once in a while. :p
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:eek: Thanks. I'm slightly uncomfortable with it but decided to give it a try.

Osechi is New Years food. :) Traditionally women didn't cook for a few days at the start of the year so they made easily preserved foods to eat before hand. These days it kind of counts as whatever you make for NY but certain foods have good luck tied in. I didn't have the time or energy or the ingredients apparently so I didn't make anything properly.
 
I had my typical good luck food, which is pork roast and sauerkraut. My friend's used to make fun of me, claiming that black eyed peas were better, but I take note on how they flock to my place on New Year's Day to get some :rolleyes: :D
 
Trying my hand at trail mix. 0_o;;

It's simple with honey, oats, pecans, almond slices and dried cranberries. After it finishes baking I'll add some dark chocolate chips to the cooled mixture. Weirdly, I'm craving this so I hope it turns out yummy.

Edit: I'm never buying trail mix again. @_@
 
Last edited:
MeekMe said:
Trying my hand at trail mix. 0_o;;

It's simple with honey, oats, pecans, almond slices and dried cranberries. After it finishes baking I'll add some dark chocolate chips to the cooled mixture. Weirdly, I'm craving this so I hope it turns out yummy.

Edit: I'm never buying trail mix again. @_@
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It's always nice to be positively surprised by something. :)

I just made my first vegan chocolate mousse using aquafaba. I've made it before using coconut, but at the last moment I was told that coconut is a no-no for one diner, so I'm glad I'd been sitting on this aquafaba idea for long enough that I felt comfortable just trying it out.

I had a little taste and it turned out excellent. :)
 
Mousse has been eaten already and I didn't take a picture. Next time I'm gonna combine the aquafaba and coconut cream, it should be fluffier, yet hold its shape without using agar agar, which is always a hit or miss for me. Luckily yesterday it was a hit and the mousse was very light, yet held its shape. :)
 
I have decided this year I'm going to start baking savory meat pies. Not today, but soon.
 
Miles Long said:
I have decided this year I'm going to start baking savory meat pies. Not today, but soon.
Click to expand...

These are so easy to do with leftovers. Usually I blind bake a bottom crust and pile everything inside after that. I usually heat the filling on the stove in some thick/broth gravy, top with mashed potatoes and throw it back into the oven to bake until the potato topping is crusty and golden.

Everything works for a filling. Meats, veggies, tofu, what have you. Blind baking the crust keeps it from getting soggy during the final baking.

One of these years I'm going to do this with turkey a la king as a filling and bake as individual pies in muffin tins. Just because Thanksgiving needs a makeover.
 
HisArpy said:
One of these years I'm going to do this with turkey a la king as a filling and bake as individual pies in muffin tins. Just because Thanksgiving needs a makeover.
Click to expand...

I do this every year, sort of. Have posted pics and talked about it here before, though it may have been a few years now. I make Thanksgiving tartlets with the leftovers. Pie crust in the muffin tins, then turkey, gravy, sweet potatoes, stuffing, mashed potatoes, green bean casserole, whatever I have goes on in layers. My absolute favourite part of Thanksgiving :heart: :)
 
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