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

[seela]

Eggplant wrapped around goat cheese and basil, simmered in tomato sauce and served with pearl barley and salad.

 

[MeekMe]

Those look great, Meeks!

Thank you.


________________

I did something for me today.


Salad cake!

Ok, a lot of work for a salad, but I really like silly things like this. @_@ It's layered cucumber, carrot, spinach and whole wheat bread. The "frosting" is avocado and the topping is tomato, onion and corn. The dressing is coconut, honey and lemon.

This was just the prototype. I'll try other things when I get the chance and try to get more creative with it, but this was really fun for what I had on hand.

Here's what it looks like sliced. The little triangle was so cute and was a perfect sized bite. (*^o^*)

 

[La damnee elle la licorne]

 

[seela]

I'm making bread rolls using teff (and wheat). I wonder how they will turn out. The dough is currently rising and it looks good so far, but I might end up with lots of paper weights. It's happened before when I've taken the first steps into an unknown flour territory. We'll see.

 

[midwestyankee]

I'm making bread rolls using teff (and wheat). I wonder how they will turn out. The dough is currently rising and it looks good so far, but I might end up with lots of paper weights. It's happened before when I've taken the first steps into an unknown flour territory. We'll see.

In the interest of reducing my addiction to the Google machine, what the heck is teff?

 

[seela]

In the interest of reducing my addiction to the Google machine, what the heck is teff?

Teff is a plant that's used to make flour. Popular in Ethiopia and thereabouts. Gluten free and as such has become increasingly popular in the Western world as well. I bought it originally to make injera, but I've been using it quite a bit in all sorts of things because I like the flavor. This is my first time making a bread with it.

I've yet to try how my bread rolls taste, but at least they look soft and good and not at all like artisanal paperweights.

Edit: Here they are. They don't really look that much different than my usual bread rolls, but they have a nice, nutty flavor. Next time I'll use even more teff. I think I can get away with it even though the dough even as it was now wasn't the easiest to work with.

 

[midwestyankee]

Teff is a plant that's used to make flour. Popular in Ethiopia and thereabouts. Gluten free and as such has become increasingly popular in the Western world as well. I bought it originally to make injera, but I've been using it quite a bit in all sorts of things because I like the flavor. This is my first time making a bread with it.

I've yet to try how my bread rolls taste, but at least they look soft and good and not at all like artisanal paperweights.

Edit: Here they are. They don't really look that much different than my usual bread rolls, but they have a nice, nutty flavor. Next time I'll use even more teff. I think I can get away with it even though the dough even as it was now wasn't the easiest to work with.

Thank you. The rolls look quite good. I just returned from a very filling lunch (poisonous hot dogs and enough French fries to warrant a check-in with the cardiologist) but looking at all the photos in the album containing the picture of the rolls left me quite hungry. Everything looked so very good. Beautiful photos!

 

[MeekMe]

Meek me, it looks fantastic.

Thanks.

Seela, the rolls look tasty!

 

[Vixandra]

Last night was chicken katsu. Lunch was left over chicken paired with Swiss on wheat bread for tasty sandwich. Need to make hubby another batch of curry though.

 

[Collar_N_Cuffs]

Teff is a plant that's used to make flour. Popular in Ethiopia and thereabouts. Gluten free and as such has become increasingly popular in the Western world as well. I bought it originally to make injera, but I've been using it quite a bit in all sorts of things because I like the flavor. This is my first time making a bread with it.

I've yet to try how my bread rolls taste, but at least they look soft and good and not at all like artisanal paperweights.

Edit: Here they are. They don't really look that much different than my usual bread rolls, but they have a nice, nutty flavor. Next time I'll use even more teff. I think I can get away with it even though the dough even as it was now wasn't the easiest to work with.

Oh, you made marshmallows after all

I roasted a pork loin. Not a tenderloin, but half of the entire loin. First time, and it came out perfect. Hooray!

 

[J_R_Ashunwhy]

My sweet tooth got the better of me today, and I made nutty, chocolate chip cookies.
They are an almond cookie base baked with walnuts and chocolate chips. They have a dollop of caramelized peanut-butter on top, and are striped with pipped chocolate.
I am on such a sugar high

 

[Blue]

I suck at cooking.
http://www.howdidilivewithoutthis.com/wp-content/uploads/Biohazard-Sandwich-Bag.jpg

 

[PattiJolene]

Roast beef done in a slow cooker....on low, gravy, carrots seasoned and roasted, mashed potato's, mushrooms, dinner rolls...The cook just finished cleaning the kitchen and making lunches and ran up to shower...she can now relax for a bit before my soak and bedtime.

 

[midwestyankee]

Called out for pizza. I do that with a deft hand and a nuanced voice.

 

[Collar_N_Cuffs]

Called out for pizza. I do that with a deft hand and a nuanced voice.

Pizza?
Or meatza?

 

[midwestyankee]

Pizza?
Or meatza?

Pepperoni and mushroom. You decide.

 

[Collar_N_Cuffs]

Pepperoni and mushroom. You decide.

Ok!
Pie

 

[midwestyankee]

Ok!
Pie

Which reminds me: the 14th of EVERY month should be Pie Day. Because.

 

[IrisAlthea]

Pastrami with feta and thyme créme and zucchini.

 

[CoercedAnon]

Teff is a plant that's used to make flour. Popular in Ethiopia and thereabouts. Gluten free and as such has become increasingly popular in the Western world as well. I bought it originally to make injera, but I've been using it quite a bit in all sorts of things because I like the flavor. This is my first time making a bread with it.

I've yet to try how my bread rolls taste, but at least they look soft and good and not at all like artisanal paperweights.

Edit: Here they are. They don't really look that much different than my usual bread rolls, but they have a nice, nutty flavor. Next time I'll use even more teff. I think I can get away with it even though the dough even as it was now wasn't the easiest to work with.

omg, seela. it has been waaaay too long since i had injera.

now i feel sorta lame: made a basic, but lovely, carrot soup. thick. i like it thick. (soup!!! lol)

 

[midwestyankee]

Fresh guacamole.

 

[Collar_N_Cuffs]

Fresh guacamole.

I call Bullshit on your guacamole!

 

[seela]

I'm gonna make green shrimp curry. Mostly because I want to have some left over coconut milk for experimenting.



I've started to track what we eat a little more closely from the beginning of this year, simply to see if what I imagine we eat matches the reality. I've been trying to cook vegetarian every other day for a long time now, and based on the data it looks like I fail miserably. We also seem to eat a ton of pizza, burgers and salmon these days.

I put it all on an excel sheet, so I can get numerical info about the veggie/fish/meat ratio. At that moment we have about 38% veggie, so it's pretty far from the around 50% which has been my target. I've honestly thought I do much better in that regard, but numbers don't lie.

All in all been an eye opening little exercise.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I'm gonna make green shrimp curry. Mostly because I want to have some left over coconut milk for experimenting.



I've started to track what we eat a little more closely from the beginning of this year, simply to see if what I imagine we eat matches the reality. I've been trying to cook vegetarian every other day for a long time now, and based on the data it looks like I fail miserably. We also seem to eat a ton of pizza, burgers and salmon these days.

I put it all on an excel sheet, so I can get numerical info about the veggie/fish/meat ratio. At that moment we have about 38% veggie, so it's pretty far from the around 50% which has been my target. I've honestly thought I do much better in that regard, but numbers don't lie.

All in all been an eye opening little exercise. Here's an example of what my little food diary looks like if somebody for some reason is interested. It's a pretty good representation of how I cook and how we eat: I get long streaks of veggie cooking when I get sick of everything else and the rest is a bit more varied. Red = meat, blue = fish, green = veggie, white = eating out.

Seela, why a 50% vegetarian target? Has something published influenced that, or is it just a personal goal? Just curious