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

[gracie920101]

When I was growing up, the pot of beans was always navy or pinto. Always sliced tomatoes in summer, from the garden.

Absolutely. With the first tomato eaten as a "mater sammich" usually while hanging over the sink because it was so juicy.

 

[Lyricalli]

Absolutely. With the first tomato eaten as a "mater sammich" usually while hanging over the sink because it was so juicy.

That's still what I do with the first tomato of the year. Waiting impatiently on them now. Although, I've upgraded the bread from white to a good grainy one over the years.

The sandwich after that is a BLT.

 

[gracie920101]

No. I've been taking this nutrition class where they CANNOT stop talking about beans. I bought them a while back and have never used them. I figured what the heck? Might be a cross between a stew and a pot roast.

Mr. cookie is from the south. He raved about beans and ham as a new years thing? I thought it was really just pea soup but it was saltier, thicker.

Where I'm from, on New Years day one must consume some blackeyed peas for luck for the coming year.

In TX, they throw in a couple of diced jalapenos.

Any type of beans pinto, navy, lima, split pea, lentil, etc., you need a ham hock added to the pot. Otherwise, it jest ain't right.

 

[bbwpeach]

......

 

[MeekMe]

During a recent "better" day I was able to cook a little. I made vegetable stuffed shells. I didn't have ricotta cheese so I made a thick cheese sauce and added garlic, onion, tomato, spinach and eggplant. The dish came out surpringly well.

 

[cfuhrer]

Do you suppose one could use grape leaves in place of corn husks for tamales?

I have seen in my research where parchment or banana leaves in place of corn husks, so why not grape leaves?

 

[cfuhrer]

My hubby smoked some pork chops for dinner. We did grill baked and loaded potatoes and corn on the cob with fresh made butter.

This feels like the first "real" meal we've cooked and eaten in a long while. I don't know what virus or nastiness got to us but we've been "down" for weeks now and still not really out of the woods.

 

[MeekMe]

Miso nikomi udon for dinner tonight. I'm about to use up the freezer stores in case we lose power next week so we'll have some udon a couple of times this week.

 

[Farawyn]

I may bake a banana bread.
Cake.
Whatever.

 

[cfuhrer]

Stripped the smokey pork chops, a quick saute with some cheese in the cast iron pan. Then plopped into a corn tortilla lined with a lettuce leaf.

Yumm, yumm.




Lately I've gotten into french/catalina salad dressing, not sure why. But it's so tangy and fresh!

 

[MeekMe]

Bun-less chicken burgers with feta and spinach. They turned out really good. The potato salad is a light with vinegar dressing.

Link

 

[MeekMe]

We've had rather heavy meals recently. Today I'm making a veggie meal. Whole wheat tacos with sweet potato and black beans. I made a radish salsa for the side.

 

[phil_o]

Tonight we are mostly eating omelette, salad on the side, and corn on the cob just cos it's there and needs using up. I know how to spoil her .

 

[Blue]

https://www.youtube.com/watch?v=OhfosDczTx4

 

[desertslave]

Long story short: kitchen renovation, down to the studs, baby!

Please talk to me about induction vs. plain smooth cooktop (no gas service here <sob>).

Also thoughts on range vs. separate wall oven/cooktop. I've a squishy back that makes bending over to lift heavy stuff dicey. Not that we make that much heavy stuff (roasts tend to land in Instant Pot more than oven), but I'm drooling over a micro/wall oven combo, plus rollout drawers below an induction cooktop.

We sold old house with a profit!!! Much being folded into new kitchen. Not quite total gourmet (because surplus goes into my new fire-friendly studio), but amped within budget. There's only us two, so huge Viking/Wolf stuff is a no. I make soup stock maybe twice a year. I'm a baker but also on low-carb so FUCK!

I NEED a higher CFM hood because of open floor plan (do not want to clean grease off my paperweight collection across the great room!). A quiet dishwasher is also high on list. So is septic-gentle water softener. Then there are cabinets. We like "rustic" designs and grainy woods like alder and hickory. I'm fond of oak (like my main spinning wheel) but it's BORING.

Kitchen is U-shaped, mostly 12x12. We are gently bickering about an island. Might be good, but I'm willing to be wrong. LOL We have a good budget, I think: $25K). All new appliances (he hates fridge and dishwasher, I hate stove and vent), new cabinets, new floor. It's all scary but exciting.

Okay, all that blather...NEED to hear about induction cooktops if there's any experience out there. Love to hear about cabinet brands: mostly leaning towards Shuler, KraftMaid, or Rutt.

Good/bad news, we had a nightmare in old-house kitchen that gained us an excellent contractor going forward.

Hoping we come out on the lean end so I can get irrigation into most of the yard around the house sooner than later. The "weeds" are pretty, but not what we want. (Hehe, we got a totally spontaneous "sacred datura" in the back...aka jimsonweed or loco weed. Freaky stuff, pretty flowers, weird seed pods--saved for next year!)

 

[gracie920101]

Long story short: kitchen renovation, down to the studs, baby!
Also thoughts on range vs. separate wall oven/cooktop. I've a squishy back that makes bending over to lift heavy stuff dicey. Not that we make that much heavy stuff (roasts tend to land in Instant Pot more than oven), but I'm drooling over a micro/wall oven combo, plus rollout drawers below an induction cooktop.

Drawers make so much more sense for easy, efficient use of storage space. Bad knees or hips preclude rummaging around in the back of a bottom cabinet for a seldom used item. Hence the need also for a wall unit for ovens.

I NEED a higher CFM hood because of open floor plan (do not want to clean grease off my paperweight collection across the great room!). A quiet dishwasher is also high on list. So is septic-gentle water softener. Then there are cabinets. We like "rustic" designs and grainy woods like alder and hickory. I'm fond of oak (like my main spinning wheel) but it's BORING.

Rustic designs may contain looks of nooks and crannies that turn into dust catchers. Look for clean lines that allow easy cleanup and you'll thank yourself in years to come!

Kitchen is U-shaped, mostly 12x12. We are gently bickering about an island. Might be good, but I'm willing to be wrong.

Design it in a way that allows a mobile island to be used as extra workspace as needed.
Just my opinion but a lot of decisions coming from planning our renovation this next year.

 

[Primalex]

Please talk to me about induction vs. plain smooth cooktop (no gas service here <sob>).

When I had only two burners, I bought a separate portable single burner induction cooktop. After a week, instead of using three burners then, I switched to only using one and rather adapt recipes. I couldn't stand the slow ceramic cooktop any longer.

There is no going back from gas or induction to coil or ceramic.

If you can, try to get a cooktop that has not built-in controls. If you overboil or clean, the built-in controls will trigger.

Also thoughts on range vs. separate wall oven/cooktop. I've a squishy back that makes bending over to lift heavy stuff dicey. Not that we make that much heavy stuff (roasts tend to land in Instant Pot more than oven), but I'm drooling over a micro/wall oven combo, plus rollout drawers below an induction cooktop.

I have cooked with both. A wall oven is nice. First priority would be roll-out racks though.

A quiet dishwasher is also high on list.

Dishwasher - check out how versatile the racks are. The rest is just marketing. My dishwasher has a "quiet" night mode and while it technically might be quiet for a dishwasher, it would still annoy me if I would sleep on the couch (open kitchen). I use the timing function more to let it start when I don't care (f.e. at 4am). This has proven more useful.

 

[MeekMe]

╰(*´︶`*)╯♡ Fudge!

Ok, "fudge."

I made a dark chocolate fudge with coconut oil, cocoa, peanut butter, and maple syrup. Just to be fancy I sprinkled some coarse salt on top. @_@ I can't wait, it's going to be amazing!

 

[desertslave]

╰(*´︶`*)╯♡ Fudge!

Ok, "fudge."

I made a dark chocolate fudge with coconut oil, cocoa, peanut butter, and maple syrup. Just to be fancy I sprinkled some coarse salt on top. @_@ I can't wait, it's going to be amazing!

Report back, this sounds promising!

 

[lillianaZ]

That sounds wonderful!

╰(*´︶`*)╯♡ Fudge!

Ok, "fudge."

I made a dark chocolate fudge with coconut oil, cocoa, peanut butter, and maple syrup. Just to be fancy I sprinkled some coarse salt on top. @_@ I can't wait, it's going to be amazing!

 

[MeekMe]

Report back, this sounds promising!

That sounds wonderful!

It turned out great. Yummy, melty chocolate bites. I recommend it because it's so easy to make with good results.

https://wholefully.com/dark-chocolate-coconut-oil-fudge/

Recipe is from there. I made just a half batch. I wouldn't suggest gorging on this. It's rich so should help to satiate cravings, but coconut oil is like 117 calories per tablespoon so be modest when enjoying.

 

[lillianaZ]

*sigh* Maybe someday when I'm allowed to have calories again. I miss chocolate.

It turned out great. Yummy, melty chocolate bites. I recommend it because it's so easy to make with good results.

https://wholefully.com/dark-chocolate-coconut-oil-fudge/

Recipe is from there. I made just a half batch. I wouldn't suggest gorging on this. It's rich so should help to satiate cravings, but coconut oil is like 117 calories per tablespoon so be modest when enjoying.

 

[MeekMe]

*sigh* Maybe someday when I'm allowed to have calories again. I miss chocolate.

I calculated out the calories for a half batch cut into 16 pieces and got about 42 calories per piece. Not bad for having a 1 or 2 piece treat. Cocoa powder is quite forgiving (around 12 calories per tablespoon) so maybe think of a low sugar treat to enjoy some rich, dark chocolate.

Two pieces is an 84 calorie night cap. (I always like to have a piece of chocolate or two with my nightly cup of tea.)

 

[Farawyn]

I would kill for some grilled octopus.

 

[seela]

Deer shoulder with gravy, mashed potatoes, roasted carrots and garlic, kohlrabi & apple salad. And 2007 Barbaresco Coste Rubin.

Homemade yogurt with vanilla and blueberries for dessert a bit later.

Winter's creeping in. There was already ice on the roads this morning.