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

[Collar_N_Cuffs]

It's made with a dairy product that's similar to sour cream, but not quite the same thing. It's difficult or impossible to find pretty much everywhere (edit: abroad, that is), so I have succesfully substituted with sour cream or even with quark/yogurt in past.

MmmmmMMmmmMMmmmm!

 

[seela]

MmmmmMMmmmMMmmmm!

It is good, and it can be used with other berries or fruit too. My favorites are lingonberries and red currants, rhubarb works well too. I think with sweeter fruit it's a bit of an overkill.

 

[FurryFury]

I'm now making my own Greek yogurt, Desem Sour Dough bread, and miso soup each week.

 

[seela]

I'm now making my own Greek yogurt, Desem Sour Dough bread, and miso soup each week.

Making your own yogurt is really easy and so tasty! I do it all the time, too. I should get better at baking my own bread again. On the other hand if I don't bake it, we eat a lot less white bread, which isn't necessarily a bad thing.


I made butternut squash soup for lunch today. Turned out super yummy. I'm glad there's enough of it left over to have as a first course tomorrow.

 

[seela]

Hi, it's me again.

A gigantic portion of bibimbap is clearly becoming a Sunday lunch tradition for us.

 

[MeekMe]

The soup and the bibimbap look great. My plans have changed a lot this weekend so I didn't have a chance to cook much. I'm making brown stew tonight (it's not really from scratch) but I would really like to have something with gochujang. I'll make kimchi today and this time I'll have to keep the house at a steady temp. It was too hot last time and made things... Not good. (>_<) It's kind of neat experimenting with it, seeing what makes the best flavor.

 

[Collar_N_Cuffs]

The soup and the bibimbap look great. My plans have changed a lot this weekend so I didn't have a chance to cook much. I'm making brown stew tonight (it's not really from scratch) but I would really like to have something with gochujang. I'll make kimchi today and this time I'll have to keep the house at a steady temp. It was too hot last time and made things... Not good. (>_<) It's kind of neat experimenting with it, seeing what makes the best flavor.

Yes, I'm with you on the experimentation. I tried a new recipe for kimchi last time and it came out way too fishy... Back to the drawing board! At least it's fairly inexpensive to make.

Your food looks beautiful and yummy as always, Seela

 

[La damnee elle la licorne]

 

[Miles Long]

Made a delicious pot roast yesterday. Looking forward to the leftovers tonight.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[SalvDali]

These posts should be required to include recipes. Lol

 

[MeekMe]

I was craving all of these things today. It hit the spot.

 

[Endless_Night]

This is probably a silly question, but is it possible to do breads, like zucchini and strawberry, with a fermented grain recipe?

Zucchini breads!! A walnut orange one, a pineapple, and some cinnamon chocolate chip. Yum yum yum...

https://67.media.tumblr.com/482ba7aef8ca5ec358db9c1f34ac5a3a/tumblr_odw1bvo4f41ttoj3bo1_400.jpg

 

[Collar_N_Cuffs]

I made an 80/20 meatloaf chock full of veggies. Grated carrot, onion, celery, squash, mushrooms and sweet peppers. I put a large stick of mozzarella in the middle of each loaf (I made 4 small loaves instead of one big one, and cooked them on a cookie sheet because they cook faster that way). After all that, my aunt says... I don't like meatloaf

She ate her entire portion before I got half way through mine

 

[Collar_N_Cuffs]

This is probably a silly question, but is it possible to do breads, like zucchini and strawberry, with a fermented grain recipe?

Well, if you made a yeast bread you probably could.

Wait.

Do you mean already fermented grain? Or do you mean to ferment it as you make it?

The reason I ask is because the only fermented breads I know are yeast breads. The yeastie beasties keep any "bad" bugs from growing while the mixture ferments. If you have some sort of already fermented grains (rather like sprouted grain flours) then I would say... yes in that case as well.

However, if you wanted to make a non yeast bread and let it set out 24 hours to ferment, I don't think that would work without yeast, no. And zucchini breads are typically quick breads, not yeast breads.

Did that help?

 

[Endless_Night]

Well, if you made a yeast bread you probably could.

Wait.

Do you mean already fermented grain? Or do you mean to ferment it as you make it?

The reason I ask is because the only fermented breads I know are yeast breads. The yeastie beasties keep any "bad" bugs from growing while the mixture ferments. If you have some sort of already fermented grains (rather like sprouted grain flours) then I would say... yes in that case as well.

However, if you wanted to make a non yeast bread and let it set out 24 hours to ferment, I don't think that would work without yeast, no. And zucchini breads are typically quick breads, not yeast breads.

Did that help?

I am...not entirely sure.

Me thinks I'm gonna take that as a no. Still, I suppose sprouted grain flour might be an option. Hmmm.

 

[HisArpy]

I almost never make pot roast but when I have them I love them. tori hope your left overs are good. I think they are the best parts of most meals

These posts should be required to include recipes. Lol

Pot roasts are always dry. No matter how they're cooked, to me they're dry. I gave up on them a long time ago. Well, sorta.

Instead of chuck I use tri-tip. Season with salt, pepper, garlic, onion, and rub with brown sugar.

Braise in a 350* oven until meat thermometer reads about 140-150*. Add veggies/potatoes and continue to cook until thermometer reads 160* which is medium. Remove roast and let rest. Slice and serve with the roasted veggies/potatoes and a coarse, crusty bread.

It will be juicy and tender and will remind you of a good prime rib steak. It will melt in your mouth. Leftovers can be deli sliced for sandwiches or cubed for made-over leftovers like beef tips on egg noodles. IF you have any leftovers that is.

If you ever try this, you will never grill your tri-tip again.

 

[HisArpy]

I am...not entirely sure.

Me thinks I'm gonna take that as a no. Still, I suppose sprouted grain flour might be an option. Hmmm.

Sourdough starter? That's kinda fermented. I have no idea what zucchini sourdough bread would taste like though.

 

[seela]

I was craving all of these things today. It hit the spot.

Sometimes it's really good to make dinners/lunches like that.

I had something similar. Ovenroasted carrots and beets, sauteed cavolo nero and a soft boiled egg.

I've been eating ridiculous amounts of cavolo nero lately. The grocery I usually go to started to stock it right next to the entrance. Too tempting to pass up!

 

[desertslave]

We've been relying on some 'easy to do' meals lately, and relying on DD2 to make them happen. I've shopped accordingly. Happy discovery: Bertolli (whatever they are called) meals in the freezer section. The penne with shrimp and asparagus is darned tasty. Master wasn't thrilled because he doesn't like penne (horrors!), but even he said that the flavors are good. I need to figure out how to replicate this with a different type of pasta as a 'from scratch' meal.

I'm also very fond of the bowtie pasta with spinach and cheese version. I'm not supposed to have spinach often, but this is a delightful way to cheat.

 

[yellowrocket]

Mushroom butter sauce

Made this for 4 petite sirloin adjust to how much you need.

Half stick of butter

Melt in sauce pan

Add some onion and sliced mushrooms

Another table spoon or two of butter at the end

Pour on when you pull them out.

 

[ChefLife24]

Mushroom butter sauce

Made this for 4 petite sirloin adjust to how much you need.

Half stick of butter

Melt in sauce pan

Add some onion and sliced mushrooms

Another table spoon or two of butter at the end

Pour on when you pull them out.

Glad it turned out good for you

 

[MeekMe]

Sometimes it's really good to make dinners/lunches like that.

I had something similar. Ovenroasted carrots and beets, sauteed cavolo nero and a soft boiled egg.

I've been eating ridiculous amounts of cavolo nero lately. The grocery I usually go to started to stock it right next to the entrance. Too tempting to pass up!

Oh, look at us having root vegetables, cabbage stuff and egg.

 

[La damnee elle la licorne]