DeepGreenEyes
Whittled
- Joined
- Dec 23, 2007
- Posts
- 8,516
What's cookin', good lookin'?
- Thread starter DeepGreenEyes
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Collar_N_Cuffs
Clink Kink
- Joined
- Feb 3, 2014
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- 15,042
Mmmmmmmm.... Excellent choice...!!
I just ate a while ago, and that still makes me hungry!
Fries look killer...
DeepGreenEyes
Whittled
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- Dec 23, 2007
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- 8,516
Huge cabbage salad with dried cranberries, poppyseed dressing and fresh lime juice, topped with garlic grilled turkey.
Collar_N_Cuffs
Clink Kink
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- Feb 3, 2014
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- 15,042
It's the food thread and you didn't say what you ate.
Oh! Didn't know the rules, thought I was allowed to simply admire the food on display...
Ok, well, it was 100% from scratch tortilla soup yesterday, and today I was so full from eating Tom at the Vietnamese restaurant at lunch that I didn't bother with dinner. And NO, Tom is not a person!
seela
Quark Thief
- Joined
- May 14, 2010
- Posts
- 10,501
Winter mushroom soup. Because I recently found an awesome place to pick them, we've been eating them at least twice a week.
Grilled moose calf's liver, oven roasted rosemary carrots and beets, red wine and rosemary sauce.
Chocolate fondant with black currant coulis made of the last batch of black currants I picked myself last summer.
Grilled moose calf's liver, oven roasted rosemary carrots and beets, red wine and rosemary sauce.
Chocolate fondant with black currant coulis made of the last batch of black currants I picked myself last summer.
desertslave
Literotica Guru
- Joined
- Jun 26, 2008
- Posts
- 5,491
My Mom is becoming swallowing-challenged again. Tonight I'm making her a side dish that she really likes, at her request. It's something I came up with by myself. I make mashed Yukon gold potatoes, add some cream and butter, fresh grated nutmeg, and cube some Huntsman cheese (half cheddar, half stilton). I stir it all together and bake it as a casserole.
I'm going to grill a chicken breast with some shallots, mushrooms and asparagus for myself. I'm hoping I can tempt Mom with some of that, as well.
Tonight I'm making her a side dish that she really likes, at her request. It's something I came up with by myself. I make mashed Yukon gold potatoes, add some cream and butter, fresh grated nutmeg, and cube some Huntsman cheese (half cheddar, half stilton). I stir it all together and bake it as a casserole. I'm going to grill a chicken breast with some shallots, mushrooms and asparagus for myself. I'm hoping I can tempt Mom with some of that, as well.
Vixandra
Everything well in hand!
- Joined
- Sep 2, 2003
- Posts
- 6,512
Always a good treat! I like it with freshly cut apples, too. Fuji's are my fav these days.
Ahlam
Literotica Guru
- Joined
- Nov 6, 2012
- Posts
- 606
Smoothie of yogurt, frozen raspberries, spinach, and oatmeal.
Pink Ladies are also a treat.
I apologize, but my self control is crap before coffee and I simply must do this now:
Look and see how she sparkles--It's the last unicorn! I'M ALIVE!!! I'M ALIIIIIIIIIIIVE!!!!!
Okay, I'm done.
Pink Ladies are also a treat.
I apologize, but my self control is crap before coffee and I simply must do this now:
Look and see how she sparkles--It's the last unicorn! I'M ALIVE!!! I'M ALIIIIIIIIIIIVE!!!!!
Okay, I'm done.
Cumference
I brought my plunger!
- Joined
- Jan 5, 2014
- Posts
- 2,729
Pork jowls that had been simmering for 3 hours in red wine, stock, garlic, onions and carrots.
Served with salad and baked potatoes.
(The meat is incredibly tender, and the sauce is divine!)
Served with salad and baked potatoes.
(The meat is incredibly tender, and the sauce is divine!)
IrisAlthea
Literotica Guru
- Joined
- Feb 2, 2008
- Posts
- 5,437
Porcini risotto, tomato sallad with garlic and onions and diced kohlrabi.
A once a week special to myself is making an omelet in the morning.
It varies slightly, but mostly it consists of:
(2) eggs (extra large), cage free, brown
(1) tbsp water
1/8 cup diced tomatoes (I prefer tomatoes that are very firm)
1/8 cup diced celery
1/8 cup diced carrots (washed well, but not peeled)
1/8 cup diced white onion
I start with the carrots since they take the longest. I dice those up into slices then put a frying pan on low and drop a quarter sized amount of light vegetable oil in the pan. After it's warmed up enough, I add the carrots and start to saute them.
Meanwhile, I'll start preparing the celery, then the onions and finally tomatoes, adding them to be sauteed in that order.
While I'm waiting for all the above to brown slightly, I start on the eggs, adding the water and whisking them with a fork to a froth.
I add the egg and water mixture to the sauteed vegetables.
Haven't gotten the hang yet to making this as a single piece omelet. Usually it breaks apart into 2-3 smaller pieces. I've tried reducing the water and adjusting the amount of vegetables used but I don't like it with less vegetables, so I accept the pieces as the best way to prepare it (not looking for advice).
Note: I tend to like using seasoning (on almost everything) with a "perfect pinch" non-salt garlic seasoning. This doesn't really add much to flavor, but adds to the aroma of your food. Still, I use it sparingly and only sometimes on eggs.
Note: Upon occasion I'll add a single slice of individually wrapped mild cheddar or american cheese. Cut it up into 8 pieces and add to the top of the omelet before flipping it over the first time.
Note: I don't like any of my eggs "runny" so I tend to use a spatula and gently press the omelet down while it's cooking (and only after both sides have been flipped). When you don't see any fluids or hear "splatter," then it is "cooked."
One of the ways to raise chickens naturally, free range or not, is to feed them seaweed and/or sea shells. The former for vitamins, the later for proper digestion. I mention this because it is essential to me that they don't overuse these two in proper amounts, otherwise the eggs will smell "fishy."
the downside is you can't tell how fishy an egg is until after it is cooked (at least I can't tell).
If there is the slightest whiff of fish, the whole thing goes in the garbage.
Although I have worked from recipes before, I simply started this recipe by adding ingredients that I had in the fridge. I suppose it might be considered a spanish omelet of sorts though I never looked that recipe up.
Serve with ketchup (yes, I AM a New Yorker and believe you can put ketchup on just about anything, though I don't "drown" it), and a 6oz glass of cranberry/apple juice or the same sized glass of V8.
It varies slightly, but mostly it consists of:
(2) eggs (extra large), cage free, brown
(1) tbsp water
1/8 cup diced tomatoes (I prefer tomatoes that are very firm)
1/8 cup diced celery
1/8 cup diced carrots (washed well, but not peeled)
1/8 cup diced white onion
I start with the carrots since they take the longest. I dice those up into slices then put a frying pan on low and drop a quarter sized amount of light vegetable oil in the pan. After it's warmed up enough, I add the carrots and start to saute them.
Meanwhile, I'll start preparing the celery, then the onions and finally tomatoes, adding them to be sauteed in that order.
While I'm waiting for all the above to brown slightly, I start on the eggs, adding the water and whisking them with a fork to a froth.
I add the egg and water mixture to the sauteed vegetables.
Haven't gotten the hang yet to making this as a single piece omelet. Usually it breaks apart into 2-3 smaller pieces. I've tried reducing the water and adjusting the amount of vegetables used but I don't like it with less vegetables, so I accept the pieces as the best way to prepare it (not looking for advice).
Note: I tend to like using seasoning (on almost everything) with a "perfect pinch" non-salt garlic seasoning. This doesn't really add much to flavor, but adds to the aroma of your food. Still, I use it sparingly and only sometimes on eggs.
Note: Upon occasion I'll add a single slice of individually wrapped mild cheddar or american cheese. Cut it up into 8 pieces and add to the top of the omelet before flipping it over the first time.
Note: I don't like any of my eggs "runny" so I tend to use a spatula and gently press the omelet down while it's cooking (and only after both sides have been flipped). When you don't see any fluids or hear "splatter," then it is "cooked."
One of the ways to raise chickens naturally, free range or not, is to feed them seaweed and/or sea shells. The former for vitamins, the later for proper digestion. I mention this because it is essential to me that they don't overuse these two in proper amounts, otherwise the eggs will smell "fishy."
the downside is you can't tell how fishy an egg is until after it is cooked (at least I can't tell).
If there is the slightest whiff of fish, the whole thing goes in the garbage.
Although I have worked from recipes before, I simply started this recipe by adding ingredients that I had in the fridge. I suppose it might be considered a spanish omelet of sorts though I never looked that recipe up.
Serve with ketchup (yes, I AM a New Yorker and believe you can put ketchup on just about anything, though I don't "drown" it), and a 6oz glass of cranberry/apple juice or the same sized glass of V8.
Last edited:
Gone are the days when I could eat beef, but I still have a hankering for some foods that had beef and try substitutions...
Tonight (and as far into the week as I can stretch it, unless I scoff them all down tonight (Bad Lwulf! bad!!)) I am going to whip up a batch of "Papas."
For those who aren't linguistically pliable, "Papas" isn't "Papa's" but the Spanish word for potato. The only way I have heard this appetizer used was "papas", rarely as "papas fritas" but all that means is fried potato and could also refer to french fries. I have also found the name "papas rellenas" which is probably it's proper name. It's a Cuban stuffed potato I tried first when I was working in a sheet metal shop in South Florida.
Papas are essentially a ball of mashed potato, with a ground beef (and sometimes vegetable) core, breaded and deep fried.
Normally I try to avoid fried foods for health reasons, but this is one of the rare exceptions.
I substitute shredded chicken breast for the beef and though the ones I had originally didn't have any vegetables, but I found a recipe with green bell peppers, red bell peppers and onions that makes the mouth water!
Tonight (and as far into the week as I can stretch it, unless I scoff them all down tonight (Bad Lwulf! bad!!)) I am going to whip up a batch of "Papas."
For those who aren't linguistically pliable, "Papas" isn't "Papa's" but the Spanish word for potato. The only way I have heard this appetizer used was "papas", rarely as "papas fritas" but all that means is fried potato and could also refer to french fries. I have also found the name "papas rellenas" which is probably it's proper name. It's a Cuban stuffed potato I tried first when I was working in a sheet metal shop in South Florida.
Papas are essentially a ball of mashed potato, with a ground beef (and sometimes vegetable) core, breaded and deep fried.
Normally I try to avoid fried foods for health reasons, but this is one of the rare exceptions.
I substitute shredded chicken breast for the beef and though the ones I had originally didn't have any vegetables, but I found a recipe with green bell peppers, red bell peppers and onions that makes the mouth water!
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