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

[gracie920101]

I have so much black-eyed peas left over and I can't imagine what I was thinking when I cooked them all. There are only two of us and the cats certainly won't eat them. Do they freeze well already cooked?

It's tragique when your cornbread runs out first.

 

[AlwaysFara]

He made t-bone steals tonight. I baked 2 taters and sautéed some baby Bella mushrooms.
It’s Tolkien’s Bday. We had to have taters and mushrooms.

https://youtu.be/ihMMw0rnKz4

 

[seela]

Please define "scratch" here. As in, did you use your hands and a rolling pin to flatten the dough or did you use one of those yuppie pasta machines? What you did with the pasta sounds completely delicious, for sure.

I made tea, though I used a teabag to be honest.

I used a rolling pin, but I also have a pasta machine. It's very unyuppie though. I usually only use it when I make larger batches, because the end result is a lot more even than what I achieve with a rolling pin and a knife.

I have so much black-eyed peas left over and I can't imagine what I was thinking when I cooked them all. There are only two of us and the cats certainly won't eat them. Do they freeze well already cooked?

It's tragique when your cornbread runs out first.

Are we talking simply beans that were cooked or is this a dish you've prepared?

Cooked dry beans, black-eyed and other, freeze ok. I usually cook dried beans in large batches and freeze them in portions. It's better to leave them a bit under, because you will usually cook them further after defrosting.

If this is a dish you're talking about, I can't be of help. Bean dishes in general freeze ok, but if they've been already cooked to their prime, so to say, they may go mushy and soggy after the freezing. And of course it depends on what else is in the dish.

 

[Jada59]

Words to live by. Pig ftw.

I'm sure you saw the episode with Elvira where she had the baby pig named Hormel.

 

[Jada59]

I didn't cook. Made tuna casserole yesterday and we were all too tired to eat much of it yesterday. So we had the rest of that and a really good tossed salad with Craisins, Feta. black olives and pecans.

 

[barefootgirl69]

I had so much chicken, I decided to split it up in two recipes and freeze some for the upcoming weeks when I'm too busy.

The first was Honey Garlic Chicken, I made it with green beans instead of broccoli. It's nice and saucy and will be nice with rice (already portioned and frozen).

The second was a chicken and potato curry that really has no name that I was ever told. An Indian friend taught me 20+ years ago and it's a favorite. I still buy my garam masala from her mom.

 

[nayia]

Sounds so good!! Can you share your recipe? I’ve been experimenting using whole eggs, yolks only, various proportions of semolina and all pirpose flour, but it always comes out gummy. I roll by hand and cut with a knife since I don’t have a machine.

 

[seela]

Sounds so good!! Can you share your recipe? I’ve been experimenting using whole eggs, yolks only, various proportions of semolina and all pirpose flour, but it always comes out gummy. I roll by hand and cut with a knife since I don’t have a machine.

I don't really have a set in stone recipe that I always use.

But roughly:

1 whole egg
2-3 yolks
1-1 1/4 cups of flour of your choice
salt
olive oil

I use really fine 00 flour for the dough and all purpose flour only for rolling out the pasta. I was told rice flour is very good for the rolling, but I've never tried it.

How much flour is needed really depends a lot on the size of the eggs and general humidity. I use maybe 2 tsp of olive oil for this batch, but I also add more of it if the dough looks too dry.

Knead the dough well, but don't overwork it. It should be smooth, kinda shiny and elastic. If you knead it too much, it can become rubbery, but on the other hand if you don't knead it enough, it'll end up crumbly. Letting the dough rest for about an hour before rolling it out is really important as well, I've found. I don't know if longer is better, I'm usually too impatient to let it rest for much longer than an hour.

I'm sorry I can't be of more help, but I'm a really bad at following recipes and I've mostly learned by doing!

 

[seela]

Cold smoked reindeer quiche and salad, and Opera cake for dessert, and then off to see The Phantom of the Opera.

At least the dessert is on theme, and lord knows I love themes!

 

[Jada59]

A lot. I cooked ground beef and portioned it out for the freezer. Need to do the same with chicken breasts. Made stir fry beef and vegetables with sesame ginger and brown rice and have a pot roast cooking.

 

[gracie920101]

Are we talking simply beans that were cooked or is this a dish you've prepared?

Cooked dry beans, black-eyed and other, freeze ok. I usually cook dried beans in large batches and freeze them in portions. It's better to leave them a bit under, because you will usually cook them further after defrosting.

If this is a dish you're talking about, I can't be of help. Bean dishes in general freeze ok, but if they've been already cooked to their prime, so to say, they may go mushy and soggy after the freezing. And of course it depends on what else is in the dish.

Fresh black eyed peas cooked to their prime with shredded ham in vegetable stock. Good news, I finally only have one serving left.

 

[gracie920101]

I can't stand to throw food away.

Is anyone else binge eating or eating strangely put together meals trying to clear cupboards for healthier items following the holidays?

Tomorrow I'm looking at one serving of blackeyed peas, a bit of ham salad, half a bowl of roasted root vegetables, about 3 oz of smoked gouda and 5-7 black olives and 2 water crackers with 70% chocolate Lindt truffles for dessert.

Filling and tasty but not what I would plan for a meal for two people. LOL

Finally my refrigerator will be clear except for some pumpkin puree that I haven't decided what should be done to it. I really want to make 3-4 empanadas but trying to do something more healthy.

 

[seela]

I made excellent sweet potato and chickpea soup a while back. I used carrots, onion and garlic as well. Cumin, cloves, ginger, cinnamon, nutmeg, chili powder, lemon juice, salt and black pepper. Blended. Topped it with chickpeas and some spinach and a squeeze of lemon. Should have toasted the peas, to make it look less blah and get a better crunch.

Typing this here for future reference for myself. It'd make for a good puree as well as a side for roasted chicken for example.

Today is seafood day. Or tacos. Depends on how ambitious I'm feeling on the hunting and gathering front.

 

[seela]

Pierogi bee! (compare to quilting bee)

162 pieces.

Four kinds: meat, red cabbage, Ruskie and z serem.

 

[Tallcajun]

Today is pulled pork that I smoked with hickory.
Homemade bbq sauce
Cole slaw
And beer.

 

[gracie920101]

Pierogi bee! (compare to quilting bee)

162 pieces.

Four kinds: meat, red cabbage, Ruskie and z serem.

They sound delightful. I only get pierogies rarely.

Today is pulled pork that I smoked with hickory.
Homemade bbq sauce
Cole slaw
And beer.

I'm soooo jealous!

And hungry.

 

[Jada59]

I still have leftover pasta and meatballs. Eek! That stuff seems to be multiplying! I'm going to eat that once again. I'll do a stir fry of chicken and veggies for my gardener. Rye bread is baking. Peanut butter fudge later.

 

[seela]

They sound delightful. I only get pierogies rarely.

I pretty much only get them when I make them myself, which is not often. This time I decided to make a lot of them, because they freeze well and they're such a simple and quick meal for busy days. My wrists are hurting from rolling out all that dough, though.

Unsurprisingly, I had pierogis for dinner yesterday. I also had Polish oscypek cheese with cranberry sauce before the pierogis and the last piece of Ptasie Mleczko for dessert. So Polish!

Today I'm making fish soup with mussel broth I made on Saturday.

 

[FurryFury]

Recently made spinach roll ups, veggie soup, ham (vegetable) sandwiches and juiced a pomegranate for lunch last week. So good!

 

[seela]

Red lentil and roasted sweet potato stew type thing with a slight Ethiopian vibe that comes from the spices I use. And a poached egg. Or a soft-boiled egg depending on how ambitious I feel when I'm cooking.

I made amazing fish soup on Sunday with cod and smoked salmon. It was so good and I wish I still had leftovers!

 

[gracie920101]

Eating onions and peppers in vodka sauce over rice. Well, it sounded healthier than pasta.

 

[gracie920101]

Raining for the last 24 hours and all the Floridians are hiding since its below 60 degrees.

Taking the opportunity, I have potato leek soup simmering on the stove and I sampled a bit for lunch.

I'll make some Irish soda bread later to serve warm for dinner today.

I am so looking forward to this as it's usually too warm here for some comfort foods.

 

[seela]

Raining for the last 24 hours and all the Floridians are hiding since its below 60 degrees.

Taking the opportunity, I have potato leek soup simmering on the stove and I sampled a bit for lunch.

I'll make some Irish soda bread later to serve warm for dinner today.

I am so looking forward to this as it's usually too warm here for some comfort foods.

Potato leek soup is so good! Now I kind of want to make some too, but I've already prepped for today's cooking.

I'm going to make dosas today. I'm taking a short cut and using chickpea flour for the wrap rather than actual lentils and chickpeas, but I did leave it to ferment over night.

Sweet potato filling.

 

[Tallcajun]

Today is homemade chili. Ground beef.
It mimics the chili Wendy’s makes.

 

[gracie920101]

Sadly only 2 meals out of the soup.

I'm headed to TCs for dinner.

I could eat chili 5 days a week if it's not too spicy (have to leave those other 2 days for Mexican food!)