What Have You Cooked Recently?

  • 🏰 The Fediverse is up. If you know, you know.
  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
Been in vacation for about a month but before vacation I was making some sentimental food.
-Shrimp and crab ceviche
-tacos durados (fried tacos with beans inside and other toppings added after fried)
-chicken and lamb machboos (arab dish my husband likes)
-various curries from canned sauces found at safeway

I also plan to cook some of the food I've been trying on vacation!
 
I made shrimp lo mein for lunch and dinner.
Fresh noodles, frozen shrimp, Bok choy, carrot, onion, Scallion, green onion, garlic, ginger, Jalapeño, and a basic Asian sauce.
It was okay, I didn't use enough sauce or seasoning. It was kind of bland. Also I should have cut the carrots as julienne.
The small package of noodles made way more food than I thought it would after cooking.
 

Attachments

  • F66588D3-2E1A-4ADB-AF8F-27D40812FC96.jpeg
    F66588D3-2E1A-4ADB-AF8F-27D40812FC96.jpeg
    907.1 KB · Views: 92
I made soup today!
I found some roasted turkey legs and wings in the freezer that were left over from Thanksgiving and I boiled those to make broth, strained it an picked the meat off the bones and added it back in, then added a package of frozen mixed vegetables and some chopped onion and garlic, salt and pepper. After that simmered for about an hour I put in some instant rice and cooked it until the rice was done. Tasty, cheap and filling.
 
Had a steak sandwich, not a full cheese steak, since it lacked that, but it had onions.

Honestly was pretty good even without it.
 
Kielbasa, homemade sauerkraut (from last year), and new potatoes.
E- I'd take a picture, but when I'm not at work, my food looks bad.
 
A delicious oven-roasted tri-tip. Apparently tri-tip is a very region specific thing so you might hear it called a variety of other things, but basically it's shaped like a wonky triangle and it's the tip of the sirloin.
What I did is mixed up a rub of salt, pepper, paprika, cumin, ancho chile powder, and a little bit of unsweetened cocoa powder- rubbed down the meat and let it hang out in the fridge overnight. You'll want to take it out of the fridge 30 minutes before cooking. You set the oven to 300F, and heat up some oil in a cast-iron pan. You sear the meat for 3 minutes on one side, 1 minute on another, and then throw it in the oven for 35-50 minutes. I think that that the rule is 10 minutes per pound, but I like to cook it a bit longer. I'm the one rare meat lover in a household of people who are squeamish about pink in their meat so I sometimes have to make sacrifices. 40 minutes was perfect though. I think that with a lower temperature and a longer time you could make something even more tender, but I'm happy with how it turned out. You don't need any sauce at all, you're just gilding the lily at that point.
 
cooking with a keto and a vegan in mind, that left.... cauliflower soup. Its actually a pretty good base for seasoning. I went with sage sprigs and lemon zest. Bread and cheese on the side for options.
 
Kind of a Rachael. Pastrami and horseradish cheddar on marble rye with coleslaw and French dressing.

E-
An Ghost said:
cooking with a keto and a vegan in mind, that left.... cauliflower soup. Its actually a pretty good base for seasoning. I went with sage sprigs and lemon zest. Bread and cheese on the side for options.
Click to expand...
Did you roast the cauliflower?
 
Last edited:
3070024F-BCDF-472E-A6AE-C6FF5BA10533.jpeg
We had some apricots that got squished in the bag, so I made an apricot and plum cake.
The apricots were puréed and mixed into the batter.
80BE3B64-D279-4859-B0B7-1C6F975F53BD.jpeg
It was delicious, the fruits went well together and the purée in the batter didn’t make it soggy, just nice and moist.
 
Chef John's refried beans:
www.allrecipes.com

Chef John's Refried Beans Recipe

Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
www.allrecipes.com www.allrecipes.com
The only ingredient I had to swap was the serrano peppers. Looks gross, tastes amazing:
20200809_193650.jpg
 
You must log in or register to reply here.
Back
Top Bottom