What Have You Cooked Recently?

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Cottage cheese. Tastes a hell of a lot better than it looks in the photo, trust me.
 
Made butternut squash and red lentil soup, do it every time butternut squash is on sale as its tasty and great to portion out and toss in the freezer for later consumption.
  • Pre-cook butternut squash in oven (I cut in half and and cook for ~40min at 200c)
  • Sweat 1 onion, some garlic and a small carrot in a pot
  • Add spices of your choice (I usually use 1/2 tsp turmeric, 1/2 tsp chili powder, 1tsp coriander powder, 1tsp cumin powder), heat for a bit until fragrant
  • Add 300g of red lentils and 1.2l of water (you can use stock of your choice but I just toss in one of those little chicken bouillon cubes)
  • When lentils are tender add butternut squash. Recipe I used calls for 300g but who the fuck has time for that, I just toss in one half of the butternut squash, cubed
  • Cook for ~5min and blend using a stick blender
  • Garnish with whatever you like, I use a bit of parsley and eat with homemade bread or knackebrod
This is enough for one big bowl and 3 single serving containers in the freezer for later consumption.
 
I've recently discovered, due to my aversion to certain textures, that I can't really eat an entire baked onion on its own. I've also discovered that a baked onion mixes in very well with mashed potatoes when they're both fresh.
 
Stasi said:
  • Add spices of your choice (I usually use 1/2 tsp turmeric, 1/2 tsp chili powder, 1tsp coriander powder, 1tsp cumin powder), heat for a bit until fragrant
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I love smoked Hungarian paprika with lentils. Preferably actually from Hungary, they sell this inferior shit in the U.S. that isn't as good.
 
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Steamed hams!
Mmm, steamed hams.

Also steamed the cheese. Did those for lunch. For dinner, the wife went all trad and made baked hamburgers instead.
 
Made some chocolate chip cookies with peanut butter protein powder and pure cocoa powder mixed in. Turned out really good, I made 3 batches of 8 cookies per batch and cooked them all at different times to try to get the perfect cookie consistency. 8 minutes at 375 seemed to do the trick, they were gooey and melty at the middle but slightly crispy on the outside.
 
I made Chicken Gyro Bowls tonight with couscous since I realized after I started cooking that I forgot pita at the store.
 
I've been getting better at making sushi, so for Mother's Day I visited my parents and made them dinner. They were eating before I could even get a pic.
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Tuna, spicy tuna roll, salmon roll, and california roll. Not too shabby for an amateur.
 
GrammaNazi said:
I've been getting better at making sushi, so for Mother's Day I visited my parents and made them dinner. They were eating before I could even get a pic.
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Tuna, spicy tuna roll, salmon roll, and california roll. Not too shabby for an amateur.
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I've been meaning to learn to make sushi. Your sushi skills look pretty professional (and tasty)!

On a different note, I'm planning on making spaetzel tomorrow, any tips on how to make it really tasty? I plan on serving it with grilled bratwurst and some hard cider. (Because I'm a big man baby and can't do real beer and need my juicy-juice.)
 
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Some premade kale bullshit but oh man, this shit is legit tender. Some bits are medium rare, some are more rare, but that's how it is I guess.
 
GrammaNazi said:
I've been getting better at making sushi, so for Mother's Day I visited my parents and made them dinner. They were eating before I could even get a pic.

Tuna, spicy tuna roll, salmon roll, and california roll. Not too shabby for an amateur.
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Genuinely impressed. Sushi requires a level of skill.
 
Been grilling a shitload. We've done halibut tacos, lamb skewers with home made humus and grilled red pepper, new york strip sandwiches (horseradish, grilled onion, nys medium rare on french bread), chicken thighs and deep fried chicken parm on the side burner, grilled brussels, grilled asparagus, etc.

It was a grill we grabbed off craiglist and threw in my truck for 40 bucks and then we refurbed it. We put in about $50 in parts (new burners and heat distributors) and an hour in labor and now it works fucking perfect. It's the commercial non IR one from Char-Broil. Summer ain't even started! Will post some pics of the food throughout the summer.
 
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