What Have You Cooked Recently?

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I made some delicious vegetarian (I'm not vegetarian, but I was simply using dry ingredients I had lying in my pantry) chili.

One can of mashed tomatoes
One can of full tomatoes
One tube of tomato puree
3 onions (diced)
4dl of red lentils
2dl of crushed fava beans
Crushed (dried) habanero
Garlic
Paprika powder
Cumin
Turmeric
Olive oil
Butter
Salt
~1l of water

All in one big pot. When it had simmered long enough for everything to be mushy I added black beans just long enough to heat them up.

Ate with rice. Made about 6 servings. Excellent when reheated.
 
Fialovy said:
Store bought alfredo sauce has the consistency and look of cum and I don't know why anyone wants to eat that stuff.
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It's so goddamn easy to make I have no idea why anyone would buy it in a jar because that shit is revolting.
 
After several more labour intensive meals recently, I made some easy comfort food tonight. Pork shoulder chops, nicely browned, with canned mushroom soup (added broccoli) on pasta.
 
sorta pork paprikash
leftover pork
onions
paprika
various seasoning including spicy-s and garlics
butter
a splash of whole milk
not necessarily in that order

good way to use some slightly questionable onion and milk
decent way to leftover up part of a pork loin roast
 
Lemon Garlic Chicken Thighs

Citrus garlic seasoning from Trader Joe's
let the thighs dry out at room temp, season the skin
put on hot cast iron skin side down for five minutes (med so it doesn't burn)
season the other side
flip and fry for another five minutes.

Put thighs skin side up on a trivet,
cut baby potatoes in half,
make roux with chicken fat and flour,
add some more lemon juice and some water,
add a bit of sugar if too tart,
add fresh black pepper and some chives,
toss potatoes in pan sauce.

Position trivet over the potatoes,
bake in convection oven at 425f for 30 minutes,
(bitch at people for 30 minutes about how their stupid airfryer is just a convection oven)
serve with salad kit you forgot about two weeks ago.
 
I can eat real food again as of today so I'm currently making a balsamic pot roast in the dutch oven.
Fingerling potatoes, onion, baby carrots, celery, and peeled whole garlic with a big chuck roast. I used balsamic vinegar, beef stock (always go homemade it's much better and cheaper in the long run), worcestershire sauce, a bit of dry red wine, and lots of dill for the roast liquid. Roasting at 275 for about 5 hours after braising. will probably eat with some greens too.
3 hours to go I'm on the edge of my fucking seat.
 
Found a massively reduced bone in ham shank yesterday at the store, so tonight it's a byuuteeful honey bourbon glazed chunk of piggy goodness.

Also found a lot of crawfish on sale too, so going to try my hand at proper homemade crawdaddy stock this weekend.
 
So because of flooding, state of emergency, and other issues...it might be a pantry only situation for a bit. I'm worried about my meat supply. While it is local, it might get diverted. Pray for my carnivore diet loving stomach frens.
 
Jaded Optimist said:
So because of flooding, state of emergency, and other issues...it might be a pantry only situation for a bit. I'm worried about my meat supply. While it is local, it might get diverted. Pray for my carnivore diet loving stomach frens.
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That's a bitch. If you have beans and rice there may be hope for satiation. Or spam. Spam is fabulous if you don't have heart problems
 
Cooked up some thin spaghetti and spiced up a grocery store pasta sauce by chopping up a bunch of anchovies and putting that into the pot to reduce down to savory goodness.
 
Begemot said:
How did you make it?
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2 pounds of beef bones, blanch them in water for 20 minutes, roast them along with aromatics (I used onions, leek, celery and carrot) for around 40 minutes, add back to stock pot and cover with water, let simmer for 8-12 hours with herbs of your choice, strain and cool as quickly as possible.
This yielded about 2 ,5 liters of stock for me. :)
 
Neuroticks said:
2 pounds of beef bones, blanch them in water for 20 minutes, roast them along with aromatics (I used onions, leek, celery and carrot) for around 40 minutes, add back to stock pot and cover with water, let simmer for 8-12 hours with herbs of your choice, strain and cool as quickly as possible.
This yielded about 2 ,5 liters of stock for me. :)
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I want to be your aromatic

Pound me until I stink and then use me as your ingredient
 
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