What Have You Cooked Recently?

[PositiveMonk]

If available, try butternut squash cubed with salt, pepper and a bit of oil. Oven it up a little and it's amazing.

Thanks for this. Ended up making this a couple of times.

It feels like I'm mostly cooking the same handful of meal preps lately and need some new ideas. I did make a great shrimp risotto and finally got around to reading Salt, Fat, Acid, Heat which has pushed me to revisit some recipes. Zucchini noodles in bechamel ended up being a good idea. I rendered some chicken fat while roasting parts for stock and it turned out to be great to make popcorn with.

 

[エボラちゃん]

Experimental creamy chicken pasta:
Ingredients: Diced chicken, olive oil, garlic, 1/2cup chicken stock, diced bell pepper, sliced fennel, canned mushrooms, cream cheese, italian spice blend, fresh parsley and tarragon, 1 tsp turmeric, black pepper.

I used some unusual ingredients for this dish and the result was surprisingly satisfying.

Custard tart I made last week with old condensed milk, old sour cream and a bit of whole milk. Pic was right when I took it out from the oven so it's still a bit puffed up. It was a nice addition for breakfast.

 

[DatBepisTho]

Philly cheese steak-stuffed bell peppers, with chopped spinach and mushroom powder. (Bepiswife likes mushroom flavor but not mushroom texture.)

The peppers store well in the freezer and stand up to being thawed and roasted in the oven, too.


-Eta pic.

 

[Kit Marz]

I've been on a tear recently for Christmas. I've made English toffee, plain fudge, rocky road fudge, chocolate crinkle cookies, gingerbread men, chocolate covered peanut butter balls, and plan on making Pfeffernüsse cookies next week. Normally it's a joint effort and we all gorge on the treats we've made on Christmas Eve, but my parents are still in mourning and I want to do everything I can to make things easier for them.

Will also be making cinnamon rolls and orange rolls for Christmas morning breakfast

 

[MerriedxReldnahc]

Simple veggie süup ft. random things I had in the fridge and a rind of parmesan. I also made beer bread with Old Rasputin stout and some cotija cheese.

 

[Wilson The Ball]

Been experimenting with rice recently. Not to a Certain Mukbang Woman's levels, but a small bowl in the morning with one or two eggs and a dab of Valentina. White Rice is the gold standard of course, and I'll be doing Brown Rice today for it's nutritional benefits. Yet after some research (Gemini told me) I found that Black Rice was not only a thing but considered the healthiest rice around. So next check I'll be grabbing a bag or box of it and trying it out. There is also Red Rice, but that stuff seems to be primarily Indian so I'll avoid it.

 

[DatBepisTho]

Been experimenting with rice recently. Not to a Certain Mukbang Woman's levels, but a small bowl in the morning with one or two eggs and a dab of Valentina. White Rice is the gold standard of course, and I'll be doing Brown Rice today for it's nutritional benefits. Yet after some research (Gemini told me) I found that Black Rice was not only a thing but considered the healthiest rice around. So next check I'll be grabbing a bag or box of it and trying it out. There is also Red Rice, but that stuff seems to be primarily Indian so I'll avoid it.

Black rice /forbidden rice is kind of softer and stickier than regular rice, so you might be able to make a nice rice pudding with it.

I like it with sweet potato, peas and beef usually, tho.

 

[Adamska]

I found that Black Rice was not only a thing but considered the healthiest rice around. So next check I'll be grabbing a bag or box of it and trying it out. There is also Red Rice, but that stuff seems to be primarily Indian so I'll avoid it.

Oh yeah, Black Rice. It almost went extinct because it was seen as the poor man's rice in Africa, part of a gambit to get the natives to grow white rice for export and internally. I can't really say if it's any good since I've never had any, but it is the most nutrient and vitamin bolstered of the lot.

I'm fond of Basmati since it doesn't stick, has good fragrance, and even when a bit stale it doesn't go gluey if I over make it. I can eat entire bowls of that shit by itself.

 

[Marvin]

There's a Catholic Polish church in town that does a pierogi sale every so often. All the polish grandmas make a bunch of pierogies and freeze them to sell to raise money for the church. I always make a point to stock up every time.

They have meat, farmer's cheese (sorta like cottage cheese), and a few others. I usually get meat, I'm not a fan of the farmer's cheese ones.

I usually just parboil and then pan fry them. They're great with whatever condiments I have in the fridge or sometimes I'll specifically pick up some sour cream.

However at the last sale, they had some mini pierogies that were filled with mushrooms. The lady selling them said they're great in a chicken broth as a soup.

So I googled for some recipes and I made a pierogi soup with chicken broth, kielbasa, cabbage and some other veggies. It's great cold weather food.


(Not pictured are the carrots. Sometimes I just get lazy and buy precut carrot chips. One less vegetable to chop and the texture is nice in a soup where the veggies might otherwise turn to mush.)




(Most of the pierogies are mini mushroom ones but I had a few full size meat ones that I didn't finish last time so I tossed them in too.)

It's pretty cold today and we're going to get a few inches of snow tonight, so I'm just on the couch enjoying my soup, watching the Army v Navy game. Trump's in town for it.

I swear I saw some fans dressed up as Trump in the audience. I'm recording the game, I'll need to look it up.

Edit: Lol found it:

 

[WhatInTheActualFuck]

Doing another baked ziti with the last of my most recent batch of Bolognese sauce, but spiked with some tomato paste. The rest is just whole milk ricotta layered in with asiago and mozzarella.

 

[エボラちゃん]

Lazy tagine

 

[There She Glows]

Been experimenting with rice recently. Not to a Certain Mukbang Woman's levels, but a small bowl in the morning with one or two eggs and a dab of Valentina. White Rice is the gold standard of course, and I'll be doing Brown Rice today for it's nutritional benefits. Yet after some research (Gemini told me) I found that Black Rice was not only a thing but considered the healthiest rice around. So next check I'll be grabbing a bag or box of it and trying it out. There is also Red Rice, but that stuff seems to be primarily Indian so I'll avoid it.

It's technically an aquatic grass but I'm very fond of wild rice. Nutritious and something about the texture is appealing.

 

[souschef]

It is fucking christmas month and i just made a tray full of rabanadas

As everyone of my country we have the tradition of eating rabanadas in december. For those who do not know, they're fried bread slices soaked in milk, deep fried and covered with sugar and cinnamon

Though they're available all year at stores and bakeries, i'm myself am a autistic defender of the christmas tradition and refuse to eat or make them in any month other than december and it's not negotiable. Though traditions aside, it's unwise to eat this often, as it's one of the most unhealthy things that you can eat, calorie and sugar wise


(ilustrative pic, but unless you manage to fuck up somehow, it will look just like this)

There are other recipes, this is the one that i think it's the best

Ingredients:
- 1 big STALE baguette
- Two cups of milk
- One can of condensed milk
- Eggs, as needed
- Sugar and powder cinnamon, as needed

Mise en place before starting:

One bowl, mix well milk and condensed milk until homogeneous

One other bowl, whisk whole egg and cinnamon until homogeneous

One another bowl, mix sugar and cinnamon powder for finishing the slices after frying
First off, you get your baguette and slice them into thick slices. The bread MUST be stale, otherwise it will desintegrate on the next step. In Brazil we can buy stale baguettes made for rabanada purposes, i believe in portugal too, since this is a recipe we inherited from them. Make sure to use stale bread if you can't buy it stale, one or two days must be enough. This is the picture of the baguettes we use, as well as the shape and thickness of how you slices must be:




Next you'll soak your breads slices in the milk-condensed milk misture till wet and fluffy, but don't overdo it or they'll break apart

Then you get then into the egg mixture, and toss them into the pot with hot vegetable oil (sunflower works best as it doesn't have strong flavors). Take them out when golden brown and let aside to rest as you fry everyone of them

Then you'll get your fried slices and toss them a bit in the sugar-cinnamon mixture until they're completely covered. They should look like this



Make sure you have your mise en place ready, as if you soak the breads for too long they will break apart even though they're stale

That's about the recipe, a few observations though:

Like i said, it's VERY calorie dense, so you if you're on a diet or worried about gaining weight you should just skip this one. They're great with coffee too. I have colleagues that sell them with filling, usually doce de leite (dulce de leche) but i don't enjoy them like this myself, as they're sweet enough already

Make sure you make lots of it in one go, because they're even better the morning after. And make sure to refrigerate them, because they'll spoil fast due to the egg and milk in it

 

[JohnnyG]

Though they're available all year at stores and bakeries, i'm myself am a autistic defender of the christmas tradition and refuse to eat or make them in any month other than december

Am the same way with sparkling grape juice, fren. RETVRN TO JUICEDITION.

 

[Billy Bob Dick]

it's unwise to eat this often, as it's one of the most unhealthy things that you can eat, calorie and sugar wise

I'm afraid to even try them because I gained 15# just looking at that picture

seriously looks delicious

THREAD TAX-
blackened chicken breasts and rice with shredded cheese. SImultaneously comfort food and 100g protein easily

 

[souschef]

I'm afraid to even try them because I gained 15# just looking at that picture

seriously looks delicious

THREAD TAX-
blackened chicken breasts and rice with shredded cheese. SImultaneously comfort food and 100g protein easily

Just eat them during christmas and you'll be fine. It's a caloric bomb no doubt, but morning after rabanada with fresh black coffee is the shit

 

[AnOminous]

I'm fond of Basmati since it doesn't stick, has good fragrance, and even when a bit stale it doesn't go gluey if I over make it. I can eat entire bowls of that shit by itself.

Basmati with just a bit of butter or ghee and a touch of soy sauce is one of my favorite "I want to eat something but don't want to go to any effort" dishes.

I have colleagues that sell them with filling, usually doce de leite (dulce de leche) but i don't enjoy them like this myself, as they're sweet enough already

I make homeade dulce de leche in the sous vide out of canned sweetened condensed milk (WITHOUT the pull tab). Great on ice cream or pretty much anything you'd use caramel for.

 

[souschef]

I make homeade dulce de leche in the sous vide out of canned sweetened condensed milk (WITHOUT the pull tab). Great on ice cream or pretty much anything you'd use caramel for.

I still insist you try doing it on the pressure cooker, ready in minutes

Just make sure you remove absolutely all papers, wrappers etc on the can so you don't clog the valve

 

[Squanto Airi]

Spoiler: Ingredients

Ingredients​

• 4 boneless, skinless chicken breasts, trimmed and cut in half legthwise
• 2 T minced ginger
• 1 T minced garlic
• 1/2 cup smooth natural peanut butter at room temperature
• 1/4 cup rice vinegar
• 3 T soy sauce
• 2 T Monkfruit Sweetener or sweetener of your choice
• 2 tsp. red Thai Curry Paste
• fresh ground black pepper to taste
• about 2 T peanut oil
• one 13.5 oz. can unsweetened coconut milk
• 4 T finely chopped cilantro, plus more for garnish

Spoiler: Recipe Instructions

1. Trim the chicken breasts, cutting off any visible fat or ragged pieces. Cut each chicken breast in half lengthwise, trying to make two pieces that are the same size.
2. Heat the oil in a large heavy frying pan. Season the chicken with pepper, then add chicken pieces to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on first side and 4-5 minutes more on the second side. (This was for thick pieces of chicken.)
3. For best results, turn the chicken when it's browned and the use an Instant Read Meat Thermometer (affiliate link) after the second side has cooked to tell when the chicken is reached the safe temperature of 165F/75C.
4. While chicken cooks, combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener and Red Thai Curry Paste in a food processor.
5. Buzz those ingredients together and then taste to see if you want a bit more curry paste.
6. You'll also need a generous amount of finely chopped fresh cilantro (or thinly sliced green if you prefer not to use cilantro.)
7. When chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.
8. Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.
9. Stir in curry paste/peanut butter mixture and simmer until it's hot, about 2-3 minutes.
10. Uncover chicken and stir any juices that have accumulated on the plate into the sauce and simmer another minute or so.
11. Then turn off the heat and stir in most of the chopped cilantro (or green onion), saving a little to garnish.
12. Serve chicken hot, with the sauce spooned over.

Made this without the chicken, and added hokkien noodles to the peanut curry. Added a side of green beans seasoned with garlic, sesame oil, and topped with sesame seeds.

 

[There She Glows]

Is guava custard pie a stupid idea? I need to integrate guava jam into a birthday dessert, and the recipient has expressed wanting custard pie recently. If this idea is not stupid what is the best way to integrate jam into the pie? I could swirl it, but I'm not sure if this would work with custard. My other idea is to cover the bottom of the crust with jam and then layer the custard on top of it.