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

[Collar_N_Cuffs]

Potato salad with hard boiled eggs, celery, pickle and mustard. I also made some sharp cheddar, red and green bell pepper cornbread. I usually make regular cornbread, but this time I warped it into a bacon and buttermilk cornbread. Now it's off to cheat and buy ribs at the smoke shack!

What? It's Sunday and I'm taking it easy

 

[MeekMe]

Hmm, I might be able to eat that, minus the dried fruit. I am goi g to try this week! Thanks for this Meeks!

You're welcome. It's something I thought I wouldn't like but ended up really loving. I think it needs a touch of something sweet to balance out the flavor.

Also, good plan CnC. I love lazy Sunday dinners.

 

[Lyricalli]

http://www.bowlofdelicious.com/2016/04/14/mexican-roasted-zucchini/

Thanks for that link. Looks good! Will have to try it. My burrito suggestion at the end of this might be useful as a main dish for you. I bet the Mexican roasted zucchini would be nice in a tortilla with some beans, too.



We had a family potluck tonight, and I took calabacitas, which I make like this:

Caramelize some onions in butter or oil.
Add some garlic, cook that a minute or two.
Add some sliced or chopped summer squash (zucchini, yellow, pattypan, etc)
Add some corn, preferably fresh but frozen works fine.
Season with salt, pepper, and lime juice.

Optional:
roasted green chilies, fresh or canned (added those tonight)
chopped tomato
cheese

Sorry, no measurements or cooking times here, this is all to preference and taste.

It got such rave reviews that I thought I'd share it here.

It's my favorite way to eat squash, and it's really good in a tortilla with refried black beans (the only kind I've tried it with so far).

 

[Collar_N_Cuffs]

I love calabacitas!
I have a friend from Mexico, and this is the first dish she taught me how to cook

 

[La damnee elle la licorne]

 

[Lyricalli]

I love calabacitas!
I have a friend from Mexico, and this is the first dish she taught me how to cook

I started making it when I lived in California, when we bought most of our produce from the farmers' market every week, along with some of our other weekly groceries. Not quite the variety or convenience at the farmers' markets where I live now. Ah well. That's where I learned that not all summer squash is the same: never a big fan of the grocery store zucchini or the one my father grew in his garden. For some reason, I have no memory of where I got the recipe. But, it always reminds me of my time out there.

The market is where I discovered what the farmer called Mexican white squash, which is the first squash I really liked. My current favorite is a pretty little yellow squash called Butta. Had to try it with a name like that.

I'm gonna stop babbling now. hehe

This sounds amazing! ( and hello dear one)

Thanks, Elle. Hello!

 

[Collar_N_Cuffs]

I started making it when I lived in California, when we bought most of our produce from the farmers' market every week, along with some of our other weekly groceries. Not quite the variety or convenience at the farmers' markets where I live now. Ah well. That's where I learned that not all summer squash is the same: never a big fan of the grocery store zucchini or the one my father grew in his garden. For some reason, I have no memory of where I got the recipe. But, it always reminds me of my time out there.

The market is where I discovered what the farmer called Mexican white squash, which is the first squash I really liked. My current favorite is a pretty little yellow squash called Butta. Had to try it with a name like that.

I'm gonna stop babbling now. hehe


Thanks, Elle. Hello!

In Texas, the most common squash for this dish is Tatuma. I like Tatuma because it holds up well in cooking. I have never seen Butta, and agreed! How could you not try it with such a name!

So, is it buttery?

 

[yellowrocket]

Thanks for that link. Looks good! Will have to try it. My burrito suggestion at the end of this might be useful as a main dish for you. I bet the Mexican roasted zucchini would be nice in a tortilla with some beans, too.



We had a family potluck tonight, and I took calabacitas, which I make like this:

Caramelize some onions in butter or oil.
Add some garlic, cook that a minute or two.
Add some sliced or chopped summer squash (zucchini, yellow, pattypan, etc)
Add some corn, preferably fresh but frozen works fine.
Season with salt, pepper, and lime juice.

Optional:
roasted green chilies, fresh or canned (added those tonight)
chopped tomato
cheese

Sorry, no measurements or cooking times here, this is all to preference and taste.

It got such rave reviews that I thought I'd share it here.

It's my favorite way to eat squash, and it's really good in a tortilla with refried black beans (the only kind I've tried it with so far).

That sounds delicious.if I hadn't started grabbing ingredients I'd be trying that instead of fajitas.

 

[Lyricalli]

In Texas, the most common squash for this dish is Tatuma. I like Tatuma because it holds up well in cooking. I have never seen Butta, and agreed! How could you not try it with such a name!

So, is it buttery?

I looked up Tatuma, and I think that might be my Mexican white squash. Cool! Now, I can look for that.

I think butta might be as buttery as a squash can get. It's mild, a bit of sweetness, and it's a really pretty light yellow color. It's going to become a garden staple for me. And next year, Tatuma, too!

That sounds delicious.if I hadn't started grabbing ingredients I'd be trying that instead of fajitas.

Perhaps another time. I made another pot of beans tonight to use with Sunday's leftover calabacitas. I'm really looking forward to dinner tomorrow.

 

[La damnee elle la licorne]

 

[Lyricalli]

Please do not stop, ever. X

Do you get kabocha? That is probably my favourite pumpkinish squash.

Those dry, nutty ish ones. Autocorrect even worse on my phone. This is part of why I don't lit Tuesday mornings my time grrrrr

I've not seen kabocha, no. There's a large international (mostly Asian) grocery store nearby that I don't visit often enough. I'll have to see if that's something they carry this fall.

 

[La damnee elle la licorne]

 

[yellowrocket]

Might be making dinner for the sub and her girls(middle or high school age children). (Things got serious way quicker than I expected)

Chicken and spicy, but not hot are possibilities. Maybe chicken parm?

 

[Collar_N_Cuffs]

Here's a chicken recipe that's delicious and quick. I actually use cilantro instead of parsley, and either one works. It's not as heavy as chicken parm and its much easier and faster to make. Less clean up (depending on how you make your parm).

Whatever you end up making, good luck with the dinner. Sounds like some bonding might be going on

Jacques Pepin chicken with parsley and garlic.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I have a cookie cutter that I want to employ for G ( it's long weekend, he deserves cookies) and I cannot decide what to do with it.

Do you have a recipe you can split? I.e., make a vanilla batch, split out half and make that chocolate? Something you can add nuts, raisins, chocolate chips, zest, oatmeal... Just anything that will give you multiple returns? Just a thought - for when you can't decide which you want to make, make many

 

[Collar_N_Cuffs]

And what in the world was I thinking?
Most important bit...

What's the cookie cutter?

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

A saxophone. I cannot believe it took so long to get one.

Fun!
Ooooh, to be able to say I have eaten a saxophone...
*sigh*
Some people have all the luck

 

[MeekMe]

My friend is traveling to see her fiancé soon. He asked her to ask me to bake a small cake to bring. I was thinking about making something that would be sweet, but wouldn't require frosting. She's apprehensive about traveling with cake, so I'm thinking of the least messy but most tasty option.

Any ideas? I'll bake it small and package it for easy travel.

 

[Collar_N_Cuffs]

My friend is traveling to see her fiancé soon. He asked her to ask me to bake a small cake to bring. I was thinking about making something that would be sweet, but wouldn't require frosting. She's apprehensive about traveling with cake, so I'm thinking of the least messy but most tasty option.

Any ideas? I'll bake it small and package it for easy travel.

Victoria sponge travels well, as long as you don't hold it too terribly long. No icing, just a sprinkling of icing sugar.

Also, I saw there were miso cured eggs, and soy cured as well, though I didn't look at the recipe. Thought you might like those

 

[MeekMe]

Victoria sponge travels well, as long as you don't hold it too terribly long. No icing, just a sprinkling of icing sugar.

Also, I saw there were miso cured eggs, and soy cured as well, though I didn't look at the recipe. Thought you might like those

I will look into this cake, thanks. (^_^) I was thinking about a yogurt cake with icing sugar, but it's not a very sweet cake. Her fiancé has a bit of a sweet tooth.

(^o^) oh yes, I've been meaning to try such eggs. If you have miso, you can bury garlic cloves in it for a couple of weeks and have miso garlic pickles. I don't remember the process, I think there's more to it. I'm going to need to cure some eggs soon.

 

[La damnee elle la licorne]

 

[MeekMe]

A battenburg. You mentioned you enjoyed almond paste ( and I find it easier to bake two at a time than one, though you are niftier and will no doubt have patience and accuracy to put the fold in the baking paper in the correct place. The spinne freezes excellently, so 'your' cake ( if you make two) can be pulled out and jammed and wrapped in almond paste when needed.

Their block shape is robust, and...feeling untraditional? You can flavour the sponge with anything that goes ok with almonds. Rose and lemon is popular here ( let's face it, roses and lemons appear so often on my table it's fun to have something without.). And G made a peppermint one at Christmas. It looked fun.

@_@ This sounds amazing. I googled this cake and it looks like it would be perfect for him. In their culture it's normal to eat sweets after every meal and with tea. It's a lot of sweets. He shouldn't be eating so many sweets, but it looks like this can be cut rather small while packing a lot of flavor. Even if I don't make this for him, I definitely want to make it for myself.

Given the ingredients, could this travel well? How is this cake typically stored?

 

[La damnee elle la licorne]