What are you cooking?

[jaylach]

Yippee! Egg salad tonight! Eggs are on my kitchen counter warming to room temperature and a pan with vinegar is waiting for the eggs. Funny how altitude affect some things. When I lived at or around sea level I would put the eggs in a pan with cold water and heat to a light boil. Turn off the heat and let set for around 10 minutes. That just does not work at 3700 feet above sea level. If I do that way I lose half the whites trying to peel. If I let the eggs warm to room temperature (prevents the shell from cracking) and put in already boiling water laced with vinegar the eggs peel pretty much pristine with mayhaps just a dimple here and there. Boil for ten minutes and they are as close to perfect as you can get. LOL! Only took me 12 years to find this solution.

As an aside here is how to determine if an egg is raw or boiled. Just spin the egg on its side. If it wobbles and the spin slows right away it is raw. If it spins true it is cooked.

 

[fishorama]

lol, I either pencil an X on hardboiled eggs or put them in a small bowl.

We're having a big batch of chili & the last box of corn muffin mix. Should be enough leftover for 2 or 3 freezer meals.

 

[Beastije]

I was super tired of my nappa cabbage, I had it four times last week and still had half a head. So I decided to bake it and read some recipe about a dip from leftover baked cabbage. Made it with Greek yoghurt I needed to utilize. But to be honest, it was not the best dip. Might be work better as a spread, but as a dip to baked vegetables it did not work. Mostly because it tastes like cabbage )) I still am trying to find my way to cabbage. Like good for volume, sure, not bad as a sort of coleslaw but really, it is still just a cabbage and no amount of magic can change it. I keep the leftovers for lunch in the week with some bread and will see

 

[MaloK]

Since operation WeedWaker begun yesterday... "No mow may" for me... loll, it's absolutely outrageous to have such a small "land" and so much weed. It took me a good part of the day to bring the surfaces to bearable level. With rounded corners, loll.

But in opposition to my neighbors, with their aseptic clean laws and black plastic fences...

I have hundreds of birds, lots of hares and raccoons, some foxes and too much squirrels on my 8000 feet²... A good well maintained water point and lots of cover...

Build it they will come... And with a little supplement in food you get a real party going... Sometimes I put fresh cut 1/8 of sour apples and... The fight between squirrels and blue jays that follows goes far beyond the bowl and bring the neighbors out to see whats going on, loll. I can open my door wait a couple seconds until I see A bird in flight... Then drop a dry peanut on the concrete in front of my door... Seeing them turning 180 and coming right at you is so much fun... Then with a little practice you can bring them in your hand.

That kinda open's appetite, a lot... I went with a nice slow braised roastbeef with the classic mash potatoes and green peas.

And added to that a completely delinquent Maple Maniac recidivist Poor Man's Pudding... That can surely get a glucose level rising like a rocket.

 

[jaylach]

I was super tired of my nappa cabbage, I had it four times last week and still had half a head. So I decided to bake it and read some recipe about a dip from leftover baked cabbage. Made it with Greek yoghurt I needed to utilize. But to be honest, it was not the best dip. Might be work better as a spread, but as a dip to baked vegetables it did not work. Mostly because it tastes like cabbage )) I still am trying to find my way to cabbage. Like good for volume, sure, not bad as a sort of coleslaw but really, it is still just a cabbage and no amount of magic can change it. I keep the leftovers for lunch in the week with some bread and will see

Trouble with what to do with cabbage, huh? Here is something I like that you may want to try. Cut a wedge and leave intact. Broil or grill the wedge till seared/charred and douse with butter and vinegar. My preference as to the vinegar is tarragon vinegar but apple cider or malt also work well.

A big issue with cabbage is that many cook it too much. For instance I LOVE corned beef and cabbage. Too many put the cabbage in with everything else so it ends up mushy which I don't like except for when making soup. When doing corned beef and cabbage I still do wedges but only add one wedge if just for me, and I add the wedge about 20 minutes before eating so it still has a good texture. Again here comes the vinegar. I'll again use butter and vinegar on the cabbage wedge. LOL! I also tend to smash the taters and dress with butter and vinegar.

I also love slaw and, again, vinegar is involved. See a tendency here? For cabbage to be really good it needs acid which the vinegar supplies. It also cannot be cooked to mush as all the texture is then lost.

 

[Beastije]

Summer is here! I know I am cooking zucchini and eggplant quite a lot but it is often on sale. Today was grilled in an air fryer, bell peppers, zucchini, eggplant, tomatoes, sundried tomatoes, white beans and whole-wheat bulgur .. I put an appropriate portion and I don't think I will even finish it

 

[Beastije]

Forgot to add I made pea soup for tomorrow for lunch. Also saw a recipe for a fennel soup, have to give that a try, fennel is one of the new things I am trying. Don't like the smell but the taste is ok

 

[fishorama]

Your air fryer meal looks tasty! Maybe try freezing any leftovers & see how it reheats? Might be mushy but still taste good?

We're having leftover mac & cheese & a green salad. My husband has become quite the salad maker. It takes him quite a while, but I don't mind

 

[jaylach]

Having some cheese ravioli in sketti sauce with a breaded chicken cutlet done chicken parm style.

 

[Beastije]

I know I am going to sound crazy but the pea soup? Best meal!! No kidding. I forgot how much sweet it is, I put some chilli flakes and ginger, super creamy(but no dairy!) and it was just YUM!! Who would have thought I would be singing praises to peas ) given we had a temp spike before a storm up to 30°C of ugh weather I made a salad with black lentils and yoghurt dip for dinner, cause it is way too hot for that curry I had initially planned. Leftover bulgur went into it, some of my sheep cheese I have in the fridge. Big bowl I have no chance of finishing but yay and tomorrow I have a sort of bday dinner in a Mexican restaurant. I have my eye on some fish

 

[jaylach]

LOL! How do I go about killing my stove? Another resident is getting a new electric stove that is glass topped. My preference would be a gas stove but, as I'm stuck with electric, I'd much prefer glass top. Thing is that I do a lot of fairly high temperature cooking which makes a mess of my stove top. With a glass top it would just be SOOO much easier to keep clean. So... how do you kill a stove?

I think tonight's eating will be a BBQ chicken sandwich with taters.

I know I am going to sound crazy but the pea soup? Best meal!! No kidding. I forgot how much sweet it is, I put some chilli flakes and ginger, super creamy(but no dairy!) and it was just YUM!! Who would have thought I would be singing praises to peas ) given we had a temp spike before a storm up to 30°C of ugh weather I made a salad with black lentils and yoghurt dip for dinner, cause it is way too hot for that curry I had initially planned. Leftover bulgur went into it, some of my sheep cheese I have in the fridge. Big bowl I have no chance of finishing but yay and tomorrow I have a sort of bday dinner in a Mexican restaurant. I have my eye on some fish

I LOVE split pea soup if that is what you mean. Haven't done in ages but I start with dried beans along with some smashed frozen peas. For me it has ti include ham and/or bacon. Good stuff!!!

 

[MaloK]

When I make Yellow split peas soup, I use a large bag of peas and I soak them in the refrigerator for 2 days in saline water changing the water 2-3 times. Then use a smoked Ham bone with some meat and a piece of salted lard. Diced onions, carrots and celery. Thyme, bay leaf and a good shot of fresh cracked black pepper.

It takes 4-6 hours to cook and the house smells so good. It gives around 3 gallons of soup, can be frozen in individual portions.

 

[Beastije]

Nope, this time I really mean (frozen) green peas just on an onion, with spices and water/broth. Doesn't even cook for long, few minutes until they are tender. And then blended. Looks super green and sort of baby food like. That is why I am always surprised it is so great

 

[Beastije]

LOL! How do I go about killing my stove? Another resident is getting a new electric stove that is glass topped. My preference would be a gas stove but, as I'm stuck with electric, I'd much prefer glass top. Thing is that I do a lot of fairly high temperature cooking which makes a mess of my stove top. With a glass top it would just be SOOO much easier to keep clean. So... how do you kill a stove?

I think tonight's eating will be a BBQ chicken sandwich with taters.


I LOVE split pea soup if that is what you mean. Haven't done in ages but I start with dried beans along with some smashed frozen peas. For me it has ti include ham and/or bacon. Good stuff!!!

Btw I used to have a gas stove with the open parts that were impossible to clean and I always kept wanting a covered stove top. Well I have one now, luckily not the newest one that beeps when you put anything on it. It was so easy to use the gas stovetop to put pans and stuff on, with the glass you are always worried you will scratch it or break it. Or in case of the new ones they won't let you even rest a rag on it, as it starts beeping and a whole part of your kitchen becomes unusable!!! Horrible in smaller kitchens. But I do not miss the cleaning bit

 

[Cisco_Ray]

Chicken and Veg Chow Mein