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

[gracie920101]

Let us know how it turns out! Have you used xanthan before?

I gave out yesterday and did get to this until lunch today. I'm glad I waited because I would have been in tears after such a long day.

Okay, that was a waste of 2 cups of almond flour!

It looks okay at this point

But then I cooked it according to directions

Epic fail! I omitted the optional cheese but really the dough was too dry to form a ball. The recipe didn't give any information on what to do to correct any deficiencies so I wet my hands to shape into a ball and that helped but it was still too dry to work and roll it out.

Ah well *sigh*

On to the next recipe!

 

[twister947]

* I had to go see what they looked like. Where I grew up we'd just call that bait.
** Hasselback is one of my favorite methods for potatoes.

https://youtu.be/DP2H-6QzMlc

 

[TANSTAAFL58]

Tell us more about maple syrup turnips.

I get small turnips. Okay, pause. My friend is a produce manager at a big grocery store and will insist that call them Rutabegas or Swedes, the big ones with purple tops and yellow flesh, not the white ones.

Anyways, I get small ones, between a tennis ball and a softball. Peel, cut in 1-inch chunks and boil until tender. I fill a quart saucepan 2/3 to 3/4 full. Mash them and add a bit of butter, and then a quarter cup of dark maple syrup. I usually add half of the syrup, and taste them, because both the syrup and the turn- Dr Rutabegas vary in sweetness.

Next week: maple-balsamic roasted butternut squash...yum.

 

[gracie920101]

I get small turnips. Okay, pause. My friend is a produce manager at a big grocery store and will insist that call them Rutabegas or Swedes, the big ones with purple tops and yellow flesh, not the white ones.

Anyways, I get small ones, between a tennis ball and a softball. Peel, cut in 1-inch chunks and boil until tender. I fill a quart saucepan 2/3 to 3/4 full. Mash them and add a bit of butter, and then a quarter cup of dark maple syrup. I usually add half of the syrup, and taste them, because both the syrup and the turn- Dr Rutabegas vary in sweetness.

Next week: maple-balsamic roasted butternut squash...yum.

J said you have to provide the recipe for the squash. That's his favorite veggie.

 

[seela]

Roasted veggies and feta for lunch. Chicken salad for dinner.

 

[TANSTAAFL58]

J said you have to provide the recipe for the squash. That's his favorite veggie.

Hahaha. Not my recipe, here it is along with an easier way to peel and process the squash. For apples, I use one sweet apple like an Empire and one tart like a Mac or Granny Smith. I usually don't peel them unless I take this one step further and make it the base for Butternut Squash Soup

Butternut Squash with Apples, Maple Syrup and Balsamic Vinegar

 

[gracie920101]

Hahaha. Not my recipe, here it is along with an easier way to peel and process the squash. For apples, I use one sweet apple like an Empire and one tart like a Mac or Granny Smith. I usually don't peel them unless I take this one step further and make it the base for Butternut Squash Soup

Butternut Squash with Apples, Maple Syrup and Balsamic Vinegar

Ooh! Thanks! That looks yummy. I think that may be one of our veggies to go with the Cornish game hens for Thanksgiving this year.

 

[seela]

I gave out yesterday and did get to this until lunch today. I'm glad I waited because I would have been in tears after such a long day.

Okay, that was a waste of 2 cups of almond flour!

It looks okay at this point

But then I cooked it according to directions

Epic fail! I omitted the optional cheese but really the dough was too dry to form a ball. The recipe didn't give any information on what to do to correct any deficiencies so I wet my hands to shape into a ball and that helped but it was still too dry to work and roll it out.

Ah well *sigh*

On to the next recipe!

Somehow I missed this before.

Thank you for reporting back, I'm sorry it didn't work out. I've only used xanthan a handful of times and it's always been very hit and miss. It takes time to get a hang of new techniques and ingredients.


Steamed salmon and veggies for dinner. I had butternut squash and ginger dumplings for lunch, they were pretty tasty.

 

[gracie920101]

Cottage cheese salad and saltines for dinner.

I just don't feel up to cooking anything.

 

[seela]

Lentil and chorizo soup.

 

[seela]

Oven pancake. Someone I work with shared a trick for it I want to try.

 

[gracie920101]

Chicken stir fry for lunch.

 

[seela]

I'm in the mood for a burger. Odd.

 

[seela]

Does anybody make any special Halloween foods this weekend?

 

[twister947]

I'm in the mood for a burger. Odd.

What's odd is how things like this seize our minds and palates so that nothing else will do.

 

[Primalex]

Preparing the annual kale family dinner.

4 pounds of potatoes are peeled so far and waiting to be cooked.

I'm cheating a bit on the onion front, as I got frozen, chopped ones.

 

[seela]

What's odd is how things like this seize our minds and palates so that nothing else will do.

Well I caved and went to my favorite pub for a beer and a burger.

 

[seela]

Preparing the annual kale family dinner.

4 pounds of potatoes are peeled so far and waiting to be cooked.

I'm cheating a bit on the onion front, as I got frozen, chopped ones.

Annual kale family dinner. What's the occasion what's on the menu other than potatoes and onions?

 

[Primalex]

Annual kale family dinner. What's the occasion what's on the menu other than potatoes and onions?

Kale.

(You set yourself up for that one!)

The occasion is the start of the kale season, which, urban legend says, needs ground frost to be good.

It's basically a popular Northern Germany dish starting November (yes, I'm early this year) and it's something that you can't really make very well for just one or two persons - and my wife didn't like it. And my brother-in-law was basically in the same situation, stuck with my sister who didn't like kale either.

So like 6 or 7 years ago I had the idea to invite the close family to a kale dinner, just so I could cook and eat kale myself and where I would serve my homemade kale for the people who liked it and a different dish for my sister and my wife. And...well, it was a huge success, everyone agreed that it was the best they've ever had and since then it has become an annual tradition, where starting October I get the inquiries (especially from my brother-in-law) on which day in November I will host the kale family dinner. And I've converted my sister 2 or 3 years ago, so she enjoys it, too, by now, saving me the hassle to make an extra dish.

And it's a dish featuring kale cooked in broth with chopped onions, together with very particular kinds of sausages and meat. There are like four kinds of sausages and two kinds of meat (cured pork chop similar to the British "gammon" and/or smoked pork belly) that you can choose from to create the dish and the style of potatoes varies, too, so there is some variety how people make it or how it's served in restaurants.

The meat part of the family dinner - the rings will be halved before serving:
http://i.imgur.com/XLFXUv5m.jpg

Six pounds of kale mixed with chopped onions:
http://i.imgur.com/RvsTogdm.jpg

I got this pot last year to be able to handle the amount; before I juggled with multiple pots.

The next step (after adding the broth and cooking it a bit) is arranging the sausages and meat over the kale. The sausages get poked with a fork before. The fat will flow out from the sausages over the kale during the cooking.
http://i.imgur.com/G28yYOTm.jpg

 

[seela]

Kale.

(You set yourself up for that one!)

The occasion is the start of the kale season, which, urban legend says, needs ground frost to be good.

It's basically a popular Northern Germany dish starting November (yes, I'm early this year) and it's something that you can't really make very well for just one or two persons - and my wife didn't like it. And my brother-in-law was basically in the same situation, stuck with my sister who didn't like kale either.

So like 6 or 7 years ago I had the idea to invite the close family to a kale dinner, just so I could cook and eat kale myself and where I would serve my homemade kale for the people who liked it and a different dish for my sister and my wife. And...well, it was a huge success, everyone agreed that it was the best they've ever had and since then it has become an annual tradition, where starting October I get the inquiries (especially from my brother-in-law) on which day in November I will host the kale family dinner. And I've converted my sister 2 or 3 years ago, so she enjoys it, too, by now, saving me the hassle to make an extra dish.

And it's a dish featuring kale cooked in broth with chopped onions, together with very particular kinds of sausages and meat. There are like four kinds of sausages and two kinds of meat (cured pork chop similar to the British "gammon" and/or smoked pork belly) that you can choose from to create the dish and the style of potatoes varies, too, so there is some variety how people make it or how it's served in restaurants.

The meat part of the family dinner - the rings will be halved before serving:
http://i.imgur.com/XLFXUv5m.jpg

Thanks! I'm intrigued now.

Please post a pic of the finished product as well.

 

[ef_oh_ex]

modified "monster" minestrone

http://IMG_1466.jpeg

Not sure if this pic will be visible, but it's basically a turkey/veggie/ beef stew,
with lots of herbs & spices & flavorings (e.g. basil & wine & worchestershire, etc.) and an entire cutting board full of fresh vegetables.

Based on the time of year, and the fact that there are so many ingredients,
I've renamed it:
Franken-strone stew..

 

[gracie920101]

So much rain here again today. Another 2.5 inches in only a couple hours so of course I'm making chili. I'll wait for J to get home before I pop the cornbread in the oven.

 

[Primalex]

Thanks! I'm intrigued now.

Please post a pic of the finished product as well.

http://i.imgur.com/HK7d9xVm.jpg

 

[seela]

http://i.imgur.com/HK7d9xVm.jpg

Thanks! It looks tasty.

I baked a lemon cake. Turned out pretty good. Fingers crossed I don't botch the decorating again, because that's my weakness in baking.

 

[MeekMe]

Mapo Tofu over rice. Originally a Chinese dish but I made a Japanese adopted version and changed it further by using ground chicken instead of pork. It was quite tasty.