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

[TheOriginalSA]

https://natashaskitchen.com/shrimp-avocado-salad/

 

[Primalex]

(something like) Tom kha kai

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

 

[Wonderer67]

Miss Conduct wanted pancakes this morning so she ordered me to make her buckwheat pancakes with blueberries and topped with bananas, peanut butter and syrup.

She was quite pleased.

 

[TheOriginalSA]

I also made Shrimp Scampi

 

[seela]

Larb gai. Semla for dessert.

 

[TheOriginalSA]

https://www.recipetineats.com/quesadilla/


https://cafedelites.com/buffalo-chicken-dip/



https://www.food.com/recipe/do-at-home-onion-rings-16887
Except I'm going to use panko bread crumbs to fry

 

[Primalex]

Baked fish fillet with red lentil curry crust on a bed of savoy cabbage and baked potatoes

http://i.imgur.com/T0ayoHGm.jpg

 

[Orchidea73]

I'm making some meat broth. Also some vegetables and meat that I'll be needing for the pilaf later.

 

[seela]

Something that contains spinach, eggs, chickpeas and carrots.

 

[KimGordon67]

I made whipped feta last night. I think this is my new thing.

 

[bunny4med]

Saag Paneer. Got to clear out all of those ribs and wings.

 

[WiserSoutherner]

Saag Paneer. Got to clear out all of those ribs and wings.

Yummy!

 

[ultramarineblue]

I want to make preserved lemons now. I need to get more creative with my cooking and try some different combinations of spices and herbs and ingredients. I'm just not sure where I want to start.

 

[ultramarineblue]

What does one do with these?

I was looking above at the link Primalex provided and there are a lot of Moroccan recipes that use them. They all looked absolutely delicious.

 

[Orchidea73]

I had some leftover Pilaf. But now I'm hungry again.

 

[KimGordon67]

I want to make preserved lemons now. I need to get more creative with my cooking and try some different combinations of spices and herbs and ingredients. I'm just not sure where I want to start.

I really recommend Yotam Ottolenghi's recipes. Largely vegetarian but not entirely. If I want some inspiration at the moment, I often just google the thing I'm thinking about (e.g. what meat or veg I want to cook, or a specific dish I want a twist on) and add 'Ottolenghi' to the search. He has a nice way with herbs and spices that isn't too complicated. My latest salad is based on of his, that has shallots (or red onion etc) slightly pickled (like, for half an hour) in sumac and white wine vinegar, and then tomatoes, basil, avo, etc with some olive oil on top. (I found this on Christmas day when I panicked about not have salad greens.)

 

[KimGordon67]

What does one do with these?

One uses them sparingly, as I've discovered, as they're quite strong! But give a nice lemony buzz to various things - in couscous, for example, where I'd usually use lemon juice and rind. They're pretty mushy by the time they're preserved, so they'll break down in things like fish stews, lamb casseroles, etc, so you get flavour with chunks of lemon.

 

[TheOriginalSA]

I want to make preserved lemons now. I need to get more creative with my cooking and try some different combinations of spices and herbs and ingredients. I'm just not sure where I want to start.

I usually try different ethnic new recipes, I haven't tried before. Once I know what every ingredient taste like in certain combinations, then I'll experiment with my own creation

 

[seela]

Burbot soup.

 

[Primalex]

Baked chicken breast and baked vegetables with tomato salad and basil, garlic yogurt dip

http://i.imgur.com/TfgJ5jfm.jpg

 

[ultramarineblue]

/me needs to learn how to scroll.

I didn't really make it clear that I was referring to previous posts.

I really recommend Yotam Ottolenghi's recipes. Largely vegetarian but not entirely. If I want some inspiration at the moment, I often just google the thing I'm thinking about (e.g. what meat or veg I want to cook, or a specific dish I want a twist on) and add 'Ottolenghi' to the search. He has a nice way with herbs and spices that isn't too complicated. My latest salad is based on of his, that has shallots (or red onion etc) slightly pickled (like, for half an hour) in sumac and white wine vinegar, and then tomatoes, basil, avo, etc with some olive oil on top. (I found this on Christmas day when I panicked about not have salad greens.)

Thank you! I'll definitely look all that up. I love being creative with cooking but it's so easy to get in a rut.

One uses them sparingly, as I've discovered, as they're quite strong! But give a nice lemony buzz to various things - in couscous, for example, where I'd usually use lemon juice and rind. They're pretty mushy by the time they're preserved, so they'll break down in things like fish stews, lamb casseroles, etc, so you get flavour with chunks of lemon.

Awesome information!

I usually try different ethnic new recipes, I haven't tried before. Once I know what every ingredient taste like in certain combinations, then I'll experiment with my own creation

I've done that somewhat. I love different ethnic foods. I really think I want to explore simple combinations of fresh ingredients as well as more complex combinations with layers of flavor with herbs and spices. There is so much to explore and try.

 

[MeekMe]

Lemon berry bread with lemon glaze. (@_@) I can’t wait!

 

[seela]

Pork and cabbage baozi.

 

[Iwillgo]

Roasted Brussel Spouts

With bacon

 

[TheOriginalSA]

Cerviche

Curry Chicken with potatoes