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

[KamaKamaSutra]

I made a real spaghetti sauce for the first time! It was easier than I thought!

 

[curious_slut]

@gracie902101
Have you tried sunflower seed butter? It's got a similar taste imo.

 

[seela]

I made a real spaghetti sauce for the first time! It was easier than I thought!

Yay! What did you put in yours?


I made harissa coated chicken and Romanesco broccoli for dinner yesterday. Today I'm taking the leftovers and adding them to a salad for lunch. Sweet potato and black bean soup for dinner.

 

[KamaKamaSutra]

Yay! What did you put in yours?


I made harissa coated chicken and Romanesco broccoli for dinner yesterday. Today I'm taking the leftovers and adding them to a salad for lunch. Sweet potato and black bean soup for dinner.

Oh sweet mother of murgatroyd that sounds good. Can you send me some

San marzano tomatoes
Basil leaves
Garlic
Italian seasoning
Salt/ pepper
Onion powder

I think a few other things but I need the recipe again lol


I'm gonna make a chicken picata again soon. It's one of my favorite dishes.

 

[Jada59]

Pad Thai for my gardener. I had a leftover dish of rice, ground beef, veggies and Mexican seasonings. Made a cheese ball rolled in almonds for later. Will have with crackers and celery.

 

[gracie920101]

@gracie902101
Have you tried sunflower seed butter? It's got a similar taste imo.

I tried almond and ended up with a stomachache so never tried anything else since none of them come in "sample size".

 

[gracie920101]

Oh sweet mother of murgatroyd that sounds good. Can you send me some

San marzano tomatoes
Basil leaves
Garlic
Italian seasoning
Salt/ pepper
Onion powder

I think a few other things but I need the recipe again lol


I'm gonna make a chicken picata again soon. It's one of my favorite dishes.

Mmmmmm. Let me know when and I'll bring the wine.

 

[KamaKamaSutra]

Next week using this recipe but with hand picked ingredients.
https://www.homechef.com/meals/classic-chicken-piccata

I like reds, whats your choice of wine?

 

[gracie920101]

Next week using this recipe but with hand picked ingredients.
https://www.homechef.com/meals/classic-chicken-piccata

I like reds, whats your choice of wine?

Reds...My go-to is Smoking Loon-their original Pinot Noir or Bogle Petit Sirah, Recently discovered Liberty Hill. I've only had the cab a couple of times but I will definitely look for others.

For this dish, I would bring a Chateau Ste Michelle Reisling-preferably the 2015 Eroica (appropriate, no?) as it's a medium bodied wine that has decent acid. I'm never disappointed with CSM plus they're my go-to for a LOT of whites.

Bonus: All of these are reasonable and affordable at <$20/bottle.

 

[curious_slut]

I made brekkie for dinner: tofu scramble (yes, I'm that vegan), hash browns, veggie sausage, and toast. Not exactly healthy but at least I had a salad too

 

[midwestyankee]

Reds...My go-to is Smoking Loon-their original Pinot Noir or Bogle Petit Sirah, Recently discovered Liberty Hill. I've only had the cab a couple of times but I will definitely look for others.

For this dish, I would bring a Chateau Ste Michelle Reisling-preferably the 2015 Eroica (appropriate, no?) as it's a medium bodied wine that has decent acid. I'm never disappointed with CSM plus they're my go-to for a LOT of whites.

Bonus: All of these are reasonable and affordable at <$20/bottle.

If you haven’t already tried it, may I suggest you pick up a bottle of Ménage a Trois red blend. It’s one of those sneaky-good labels that tastes well above its price class, which is not much over $10/bottle around here - and we tax air here, so your prices might be a tad better.

 

[gracie920101]

If you haven’t already tried it, may I suggest you pick up a bottle of Ménage a Trois red blend. It’s one of those sneaky-good labels that tastes well above its price class, which is not much over $10/bottle around here - and we tax air here, so your prices might be a tad better.

Fess up. You originally bought that for the name, didn't you?

 

[midwestyankee]

Fess up. You originally bought that for the name, didn't you? [/QUOTE

I’ll never tell, though they both enjoyed it a lot.

 

[seela]

Pizza. Mozzarella, cherry tomatoes, red and yellow bell pepper, pepperoni and basil.

Because what could be better than getting tipsy and then operating a really hot oven?

 

[twister947]

Deep frying turkeys comes to mind.

 

[seela]

Deep frying turkeys comes to mind.

Naked, tipsy chef challenge accepted!

Now, where can I find a turkey to deep fry. Hmm...

 

[Miles Long]

Tomorrow night it's going to be flat iron steaks!

 

[gracie920101]

Bought the corned beef brisket today.

 

[seela]

Fishy things and veggies.

 

[Climbinglover]

Salad with elk loin, blue cheese and pomegranate tonight.

Tomorrow is barbecued tuna bellies to start and a Chinese style duck ragu over black rice noodles with a yu choy miso side.

 

[twister947]

St Patrick's brunch. No idea what to expect, but can't wait.

 

[seela]

Salad with elk loin, blue cheese and pomegranate tonight.

Tomorrow is barbecued tuna bellies to start and a Chinese style duck ragu over black rice noodles with a yu choy miso side.

This sounds delicious! Send me the leftovers please!

St Patrick's brunch. No idea what to expect, but can't wait.

So, Guinness basically.

 

[Climbinglover]

Done.

This sounds delicious! Send me the leftovers please!



So, Guinness basically.

 

[cookiecat]

I baked chips from tortillas. They're a little plain but covered with guac and pico, I think they'll be a good alternative.

 

[seela]

I baked chips from tortillas. They're a little plain but covered with guac and pico, I think they'll be a good alternative.

I do that all the time with my leftover tortillas. I like to add a little bit of cumin and cayenne to olive oil, then brush the tortillas with the oil before baking. More often than not they end up kinda scorched around the edges because I forget them in the oven for too long, but I find that carcinogens add that special toastiness in the flavor as well.

Fun fact: when I was last in Prague they had a huge PSA campaign in the subway about not over-toasting your bread because of carcinogens. It was a little funny, considering smoking is really common there. Or maybe I feel a little defensive about this, because when I toast bread, I *toast* it.