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

[La damnee elle la licorne]

 

[MeekMe]

I especially enjoy that it's J that suggested a veggie week. When I first started to cook vegetarian roughly every other day, he was a bit suspicious, but now some of his favorite foods are vegetarian and he picks vegetarian options in restaurants as well. It's so healthy to cut down the meat consumption a little.

And it's J's birthday week, which means he can pick all the foods we eat this week. Every year I'm worried it's gonna be Indian goat curry and steak for the entire week, and every year I'm glad to be wrong in my assumption.

Mister doesn't mind meatless either. I think it really helps that there is variety so I try to mix it up. I don't think he does vegetarian in restaurants (especially for work) but he has mentioned getting healthier side dishes like having a salad instead of fries. I suppose we don't go out very much though, so indulging is kind of part of the specialness of eating out. Yay, birthday weeks!

 

[HarryHill]

I have a savory recipe that uses peanut butter if anyone's interested. I've been making this so long that I don't use the recipe anymore, but I know that I use a little more curry powder, coriander, hot sauce, and peanut butter than the recipe calls for. Recipes are often just guidelines, after all.

This is served over pasta (my preference), rice, or whatever else sounds good to you. It's lovely as is, but I add chicken to it more often than not.

Anyway, here's the original recipe:

African Peanut Sauce

1 1/2 teaspoons olive oil
1 cup chopped onion
2 cloves garlive, minced
2 teaspoons curry powder
1/2 teaspoon ground coriander
28-ounce can crushed tomatoes
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon Tabasco sauce (hot sauce)
2 tablespoons peanut butter (preferably unsalted and unsweetened)
1/4 cup unsalted roasted peanuts, coarsely chopped (optional)

Pasta, rice, etc.


Heat oil in a heavy-bottomed pot. Saute the onions and garlic until onions are soft and golden.

Add the curry powder and coriander, and cook for about a minute.

Stir in the tomatoes, salt, pepper flakes, and hot sauce. Cover and simmer on low heat for about 15 minutes.

Stir in peanut butter. Peanuts can also be stirred in here or used to sprinkle as garnish, if using. Cook for about 5 minutes longer, stirring frequently. Peanut butter will melt into the sauce, and the sauce is ready when it has thickened.

Gotcha

 

[La damnee elle la licorne]

 

[HarryHill]

It's really good with pap,mealy meal. .

..
sorry, I missed that; can you say it again?

 

[La damnee elle la licorne]

 

[HarryHill]

Like,,,African corn meal?

..
Pap oh, I see now,
doors open in the mind and the common place (southern corn bread) shows it's secrets. ty

 

[La damnee elle la licorne]

 

[seela]

Parsnip soup with a poached egg.

Okay, the egg is a bit overcooked, because mom called while I was cooking and I lost the track of time a little, but otherwise it was really good.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I hadn't made a pizza lately. So...

Pizza

https://68.media.tumblr.com/69fc6e990cbad5a4e69ace3096669def/tumblr_okiai1SaBk1ttoj3bo1_400.jpg

 

[La damnee elle la licorne]

 

[MeekMe]

I stopped in to ask about pickled beets and now I want pizza. Good homemade pizza... (@￣ρ￣@)

I have a jar of pickled beets I would like to eat. I have no problem popping the lid and just eating them straight from the jar (I have a pickle problem). But I thought I might ask about some ways to incorporate pickled beets into snacks or meals. I've used them as cracker toppings and over salads, but was hoping for something more. If not I'll just eat them out of the jar like a savage.

 

[seela]

I stopped in to ask about pickled beets and now I want pizza. Good homemade pizza... (@￣ρ￣@)

I have a jar of pickled beets I would like to eat. I have no problem popping the lid and just eating them straight from the jar (I have a pickle problem). But I thought I might ask about some ways to incorporate pickled beets into snacks or meals. I've used them as cracker toppings and over salads, but was hoping for something more. If not I'll just eat them out of the jar like a savage.

Are you surprised I'm answering a beet question?

Biff a la Lindström! It's one of my favorite foods, possibly the favorite thing to cook with meat. The recipe is pretty much the same as how I make them, except that I don't usually add capers though, because I rarely have them at hand. I always grate the beet coarsely rather than chop it.

 

[MeekMe]

Are you surprised I'm answering a beet question?

Biff a la Lindström! It's one of my favorite foods, possibly the favorite thing to cook with meat. The recipe is pretty much the same as how I make them, except that I don't usually add capers though, because I rarely have them at hand. I always grate the beet coarsely rather than chop it.

Just as I suspected.

These look really great. I'm going to give this a try this week, thanks.

 

[Collar_N_Cuffs]

Trying to use up some ingredients, so I ended up making a Swiss chard, bacon, green onion, red bell pepper, tomato, cheddar cheese frittata for lunch. I named her Hella and expressed my heartfelt admiration for her between bites

 

[Collar_N_Cuffs]

Bacon, brie, potato, golden beet, cream, stock and fresh bread crumbs. A lovely au gratin casserole.

 

[HarryHill]

I've begun, this past year, experimenting with salt fermentation; so far the results have been excellent. Currently I am eating cabbage straight out of the crock as a crunchy salad or passing snack.

 

[Collar_N_Cuffs]

I've begun, this past year, experimenting with salt fermentation; so far the results have been excellent. Currently I am eating cabbage straight out of the crock as a crunchy salad or passing snack.

Fermentation is fabulous. I am baking fermented breads, and really enjoying them. The addition of herbs results in really complex outcomes with the fermentation.

 

[cfuhrer]

Meatloaf, mashed potatoes, corn and a yeast roll.

 

[HarryHill]

tried my luck with a redneck version of the peanut curry sauce, man that stuff is good, just waiting for the chicken to finish.

 

[Collar_N_Cuffs]

I made this Breakfast casserole today for brunch. I make this a lot. Today I used green onion, red bell, tomato, mushroom, asparagus, cheddar, cottage cheese and parmesan. It calls for bread, so I cubed up half of a hamburger bun I needed to use up and included that. I have used day old garlic bread in the past, and day old French bread. Those both worked extremely well. Super versatile and tasty, one of my favourite breakfast/brunch foods.

https://68.media.tumblr.com/c1af5f0b7ca0d6e5ee596563b7d50131/tumblr_okv2rvWcrE1ttoj3bo1_400.jpg

A few notes on this recipe. It calls for bacon, just to chop it up uncooked and toss it in the mix to bake. I did this the first time, but never again. I don't particularly care for warmed through, flaccid bacon, so if I am including it I cook off the fat and crisp it up first and then throw it in. Same for sausage. Ham of any sort is also good in this recipe, and I imagine salmon or fish of your choice could also work, but you might want to experiment with how to include it (raw or cooked).

Another thing I love about this recipe is that it's super quick compared to other breakfast recipes. Most recipes call for an hour or more cook and prep time, this one is 35 minutes start to munch. Use any vegetable you like, any cheese, any bread, any protein, just a great all around recipe.

One final note on the recipe I hate cottage cheese (sorry, lovers of the stuff!). Squidgy factor, taste, everything. Can't stand the stuff. However! Put it in a casserole or in scrambled eggs and somehow you have a whole new animal. I'm amazed every time I eat it and say... yum I highly suggest trying it in this casserole or in scrambled eggs if you want cheese, less fat, and don't think you like it. You might be surprised. I certainly was.

And a note to seela I bought that dish at a jumble, brought it home, flipped it over, got out my glasses and surprise! It's from Finland! Arabia. My new favourite dish!

 

[La damnee elle la licorne]

 

[seela]

And a note to seela I bought that dish at a jumble, brought it home, flipped it over, got out my glasses and surprise! It's from Finland! Arabia. My new favourite dish!

That's cool.

How deep is it? I think I might have had the same one before J dropped it.

 

[Collar_N_Cuffs]

That's cool.

How deep is it? I think I might have had the same one before J dropped it.

You mean...
How deep was it
I already freaking broke it
It WAS about half a thumb deep.