What are you cooking?

[gwand]

I vote peas!

 

[jaylach]

Having sketti and chicken parm again. May have made it with the sauce I had left but it would have been a bit close when figuring some sauce for the chicken parm. Tossed a can of basil/garlic diced tomatoes in the sauce along with more spices to bring it to being good again. Now will have plenty of sauce for what I want.

LOL! on the humorous side, don't know why but I thought about a friend when I lived in Ft. Worth Texas. Now I'm a pretty decent cook but this guy, Michael, was better by a long shot. I remember one evening when we were out having a few beers and throwing darts. He complained that he could not get any woman he was seeing to cook for him. I already knew the issue but still asked what the last meal he cooked for a lady. It was Duck La Orange. Of course most ladies would be intimidated by his cooking and not want to be judged when they knew he was by far the better cook. I told him the next time he cooked for a new lady to make her a hamburger and burn it. To my surprise he actually took my advice and had no more issues getting a lady to cook for him.

 

[Beastije]

I have to say, one of the benefits of vegetarian cooking is almost zero required prep or forethought I didnt have when cooking with meat.
Past few days I had so simple meals that were super low effort.
I have lagenaria, kalabasa, some sort of gourd that grows really long. I have patty pan squash, I have some potatoes and I was in a mood for a pumpkin. So first few days we had some arabian style curry of all the above with just handful of green lentils and a jar of chickpeas. Took like 20 minutes and most of it was the lentils cooking. Served with tortilla or bulgur and a dollop of yoghurt.
The other few days we have had baked vegetables. Baked potatoes, baked pumpkin, baked gourd, with greek yoghurt and pan roasted tempeh slices. Easy, yum, quick. For lunch I was in no mood for a salad. I decided soup, and didnt ant to wait an hour for stock or stuff. So I took some frozen peas, cooked them for 10 minutes, added spices like onion, salt, ginger, garlic, half a block of tofu, blended it and had an amazing soup in no time
And today, when I had the oven on the other day I roasted some broccoli, beets, bell peppers from the garden (they are still green) and before heating them up in an airfrier I boiled water and poured over couscous to let it soak, put tomatoes first for 5 minutes, then added the rest of the prebaked veggies, for the last minute added a can of beans, and served it all with some sundried tomatoes and arugula. (and for me a piece of feta). Like I didnt know what I would cook, but the can of beans was there and quick, tofu lasts for weeks in the fridge, no need to dance around buying meat, thawing meat, remembering to put it out of the freezer, to preslice it, to prepare it, timing it to cook it to perfection,...
I sort of love it. And it was very tasty too in my opinion. Ofcourse I still enjoy some tasty meat too.

For dinner I have to use up mangold leaves, so will make some sort of spinach, my potatoes dont last too long n the cupboard so will boil and mash them, and will do some sort of tofu gravy sort of thing

I harvested half of the garden as the temps drop, will have to take the green tomatoes soon, rest of the peppers and have few more handfulls of mangold I will eventually slice, boil and freeze for further use


I forgot, in english it is called swiss chard, not mangold

 

[Beastije]

And the resulting gravy thing

 

[jaylach]

Sort of an odd combo tonight. Getting rid of a small amount of sketti but that is just as a side dish and is being cooked in the same pan as the main dish to get a bit of crisp on the noodles.

The main is a chicken tender sandwich with red onion and thin sliced tomato. Of course, with me, the chicken sandwich will have heavy doses of mayo and black pepper.

 

[fishorama]

You know, @jaylach, there is no need to "play dumb" cooking for most females. Not everyone cooks & there's no shame in that...Just like not everybody keeps tanks or reads the same books. I could certainly forgive a "lesser", or "different" dinner. that's part of the "getting to know you" phase isn't it?

OK, I've been married for 48 years. My husband doesn't cook much more than grilled cheese sandwiches, hot dogs, zapping leftovers & some sous chef help. But starting out with a deception seems wrong to me.

Back to dinner, I'm making chili & corn muffins.

Beastje. thank you for the translation of mangold = Swiss chard. It can be difficult to learn all the names of our foods in different ways, but it's also part of the fun!

 

[Rusty_Shackleford]

I'm making pork chops in the instapot, in a sauce with mushroom soup, brown sugar, Dijon mustard and beer.

 

[jaylach]

I have no idea yet what I'm eating tonight. All I know is that it will involve Tyson brand Breaded Crispy Chicken Breast Strips. I love these things as they are not the processed chicken stuff but actual breaded strips of the breasts.

Possibilities include just pan frying the breasts along with potato wedges.

Another possibility is a cheat Stroganoff. Never used these chicken tenders for that but it could add a lot of flavor to the chicken as the breading would soak up the wine flavor. Of course the chicken strips would be thawed and cut into chunks. This would be over egg noodles. A bit short on sour cream but probably have enough.

Third option is to just make a chicken strip and bacon sandwich with mayo and a lot of black pepper. This isn't all that likely as I would also want tomato on the sandwich and am out until tomorrow.

Just thought of another option. Again, thaw and cut up the tenders into chunks. Pan fry and add onion, broccoli... mayhaps peas this time... use a sweet onion dressing and do over egg noodles.

Sort of funny with me when undecided. No constant thought involved but what I'm going to have just sort sits in the back of my feeble brain. When I get hungry I tend to just do whatever.

 

[Rusty_Shackleford]

I have no idea yet what I'm eating tonight. All I know is that it will involve Tyson brand Breaded Crispy Chicken Breast Strips. I love these things as they are not the processed chicken stuff but actual breaded strips of the breasts.

Possibilities include just pan frying the breasts along with potato wedges.

Another possibility is a cheat Stroganoff. Never used these chicken tenders for that but it could add a lot of flavor to the chicken as the breading would soak up the wine flavor. Of course the chicken strips would be thawed and cut into chunks. This would be over egg noodles. A bit short on sour cream but probably have enough.

Third option is to just make a chicken strip and bacon sandwich with mayo and a lot of black pepper. This isn't all that likely as I would also want tomato on the sandwich and am out until tomorrow.

Just thought of another option. Again, thaw and cut up the tenders into chunks. Pan fry and add onion, broccoli... mayhaps peas this time... use a sweet onion dressing and do over egg noodles.

Sort of funny with me when undecided. No constant thought involved but what I'm going to have just sort sits in the back of my feeble brain. When I get hungry I tend to just do whatever.

Chicken, bacon, sandwich sounds tasty.

 

[jaylach]

Chicken, bacon, sandwich sounds tasty.

Ya, that seems to be the choice as the tenders are thawing and bacon is cooking to crisp. Once the bacon gets crispy ( HATE soggy sloppy bacon... has to be crisp.) I'll add some butter to the rendered bacon fat and toss in the red tater wedges.. When the taters get well on the way to browned and crisp I'll add the chicken. Put mayo and black pepper on both sides of an onion roll and put the bacon on the bottom bun half with the chicken tenders on top. Just wish I wasn't out of tomato as that would be a good finish but it will still be good. I like putting crisp bacon on the botom bun half as it protects the bun from getting soggy from other juices.

 

[Rusty_Shackleford]

Ya, that seems to be the choice as the tenders are thawing and bacon is cooking to crisp. Once the bacon gets crispy ( HATE soggy sloppy bacon... has to be crisp.) I'll add some butter to the rendered bacon fat and toss in the red tater wedges.. When the taters get well on the way to browned and crisp I'll add the chicken. Put mayo and black pepper on both sides of an onion roll and put the bacon on the bottom bun half with the chicken tenders on top. Just wish I wasn't out of tomato as that would be a good finish but it will still be good. I like putting crisp bacon on the botom bun half as it protects the bun from getting soggy from other juices.

I'm hungry all over again.

 

[Fishmanic]

I made stuffed cabbage yesterday from an old family recipe. I have enough for several days. I may freeze some for a quick dinner innthe future.

 

[jaylach]

I made stuffed cabbage yesterday from an old family recipe. I have enough for several days. I may freeze some for a quick dinner innthe future.

Stuffed cabbage is one of those things that I love but have never made.

Tonight I'm trying a new stuffed chicken breast from Omaha Steaks. Again it is done like Cordon Bleu but instead of ham and Swiss it is stuffed with broccoli and a cheese blend.

 

[jaylach]

Tonight will be Chicken Piccata but I'll probably add some shrooms. The following ingredients make a bunch more than I'll actually be doing.

• 2 lbs. chicken breasts
• Salt and pepper, to taste
• 1 cup flour
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 small sweet onion
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/4 cup white wine
• 1 lemon, juiced
• Zest of 1 lemon

 

[gwand]

Tonight will be Chicken Piccata but I'll probably add some shrooms. The following ingredients make a bunch more than I'll actually be doing.

• 2 lbs. chicken breasts
• Salt and pepper, to taste
• 1 cup flour
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 small sweet onion
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/4 cup white wine
• 1 lemon, juiced
• Zest of 1 lemon

Doesn’t chicken piccata recipe call for capers? That’s a lot of flour.