I'll be baking Pumpkin Cream Cheese Dump Cake for a potluck tonight. Because the first day of fall calls for something pumpkin, even if it's still 70 degrees outside.
09-22-2016, 10:51 AM #2231
09-22-2016, 08:35 PM #2232
Not Your Takeout Place's General Tso's Chicken - The Woks of Life
I've used this recipe many times. I have also used a tempura batter, I don't like that as much as the cornstarch this recipe uses.
09-25-2016, 06:09 PM #2233
Cooked lots today so I'll have mason jar lunches all week plus extra.
I made poha (Indian breakfast dish made with flattened rice), a roasted potato and fennel soup, and a pasta with asparagus, mushrooms and balsamic cream sauce. I have lots of leftover borscht and a mixed vegetables and coconut milk curry from yesterday and I'm going to maybe make baingan bharta (charred eggplant cooked with tomatoes and onions Indian style) tomorrow so my eggplant doesn't go bad. OMG so much food but this is what happens when you lack the ability to control yourself in the produce section.
I'm cooking with friends tonight and we're gonna make among other things a mushroom, broccoli and bell pepper stir fry with Thai peanut sauce.
09-27-2016, 11:14 PM #2234
Heated up leftovers of a very special meal I made the other day.
It's not that special, really. But it's special to me because, even though I just made it up based on laziness and what food I had lying around, it got me to enjoy eating again after having an upset stomach for over a week.
Recipe in spoiler tags below.
TLDR, it's basically spaghetti with homemade tomato sauce. But I made up the sauce. And I'm amazed that it actually behaved like a sauce in the end (i.e. sticking to the pasta).
09-28-2016, 12:47 PM #2235
Butternut squash mac and cheese for dinner last night. Unfortunately I may need to make it a little less squashey next time. Fiancé was not a fan of the texture.
10-02-2016, 02:24 PM #2236
It's noodle soup season, motherf*ckers!!
Bought a pack of instant udon noodle soup from the Korean grocery -- three servings for $4.50 and it doesn't taste half bad! You boil a cup of water, add the noodles, cook for one minute, add a liquid packet (mostly soy sauce) and a seasoning packet (mostly bonito flakes and seaweed), and cook for another minute. It's a tad salty but still way better than I expected. And what a deal!
So, today for lunch I cooked up a serving of that instant udon soup, sautéed some salad greens that had wilted in the fridge and added those, and topped it with a seven-minute egg. Would have added scallions but didn't have any lying around.
10-02-2016, 04:18 PM #2237~Live and learn from fools and from sages~
Shameless Self-Promotion:MDP2525's Den and the Start of Motorcycle Maintenance
10-03-2016, 01:13 AM #2238
I finally succeeded at making lamb shanks with mint sauce. They were delicious.
I also made fried potatoes with bell pepper and onions. I could never get those right in the past, never the right texture. No matter which pan I used they'd stick. So I tried putting them in a cast iron pan on cooking them on the BBQ. Now they're perfect every time.
FYI: maybe you already know or even care but; shocking tomatoes ( boil for about 30 sec and then toss into ice water) is a great way to get rid of the skins. ( I hate tomato skins. They make me gag.)
10-03-2016, 12:28 PM #2239
While I knew the trick about blanching tomatoes, I just didn't care enough at the time.Originally Posted by Nørrsken impersonating EJCC
1w2/7w6/3w4 so/sx (enneagram)
lawful good (D&D) / ravenclaw + wampus (HP) / boros legion (M:TG)
conscientious > sensitive > serious (oldham)
want to ask me something? go for it!
10-04-2016, 12:10 PM #2240I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
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