Hawthorne
corona
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Everything went wrong. Horribly, horribly wrong.
(Edit: cropped and resized image so it's not as huge)
...
lol
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What did you Bake/Cook Today?!?!?! :)
- Thread starter Geoff
- Start date
...
lol
Yama
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Forever
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Cloudpatrol
Senior(ita) Member
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Not today but over the weekend. I do variations on this, almost every week:
Step 1 Roast Chicken and Veg. Usually put chipotle and lemon pepper seasoning on top, stuff bird with citrus and garlic, top with herbs...mix up sides.
Step 2 Making Broth. Remaining chicken, whatever veggies are in the fridge, varying spices.
Step 3 Drain broth, strain out spent chicken and veggies. Use new variety of spices, fillers (quinoa, rice, lentils, tomatoes, make noodles...), meat and veggies to create soup. Freeze extra for impromptu dinners and lunches.
Step 1 Roast Chicken and Veg. Usually put chipotle and lemon pepper seasoning on top, stuff bird with citrus and garlic, top with herbs...mix up sides.
Step 2 Making Broth. Remaining chicken, whatever veggies are in the fridge, varying spices.
Step 3 Drain broth, strain out spent chicken and veggies. Use new variety of spices, fillers (quinoa, rice, lentils, tomatoes, make noodles...), meat and veggies to create soup. Freeze extra for impromptu dinners and lunches.
EJCC
The Devil of TypoC
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Showbread
climb on
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Spinach Tortellini Soup for dinner last night. So easy, so delicious.
EJCC
The Devil of TypoC
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Sesame-Ginger and Cucumber Soba Noodles - Cookie and Kate
My go-to for whenever I'm stuck wih having to eat cucumbers. I don't like cucumbers much at all, but this kind of thing makes them tolerable.
Modification: I used a spiralizer. Way easier than julienning.
My go-to for whenever I'm stuck wih having to eat cucumbers. I don't like cucumbers much at all, but this kind of thing makes them tolerable.
Modification: I used a spiralizer. Way easier than julienning.
Tellenbach
in dreamland
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^ Is the snout a slice of lotus root?
magpie
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Nah, I'm not that sophisticated. The nose is fondant and the tongue is strawberry laffy taffy.
Beargryllz
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Food porn here
![IMG_20160725_215827288[1].jpg](https://www.typologycentral.com/data/attachments/5/5360-3fbd83fd3bc9d2d7c0e0dc41763b3b0c.jpg "IMG_20160725_215827288[1].jpg")
![IMG_20160725_220123079[2].jpg](https://www.typologycentral.com/data/attachments/5/5359-3097e2a82dc13591241a3f087a17046c.jpg "IMG_20160725_220123079[2].jpg")
![IMG_20160725_220421538[1].jpg](https://www.typologycentral.com/data/attachments/5/5358-3b81bea4d33ee627aa4500d3a23e8b2a.jpg "IMG_20160725_220421538[1].jpg")
![IMG_20160725_221516939[2].jpg](https://www.typologycentral.com/data/attachments/5/5357-3e726221eed826523c0b4c34a67bfe2d.jpg "IMG_20160725_221516939[2].jpg")
Beargryllz prefers tacos
Fun fact: I was so incredibly hungry that I forgot to cheese one of the tacos. I was already done with it by the time I noticed... I threw all the shredded cheese onto one of those things...
Brown 1 lb lean ground beef. Throw in lots of powdered cumin and cayenne pepper. Chop 1/2 small onion and throw it in after the meat is sizzling and some of the grease has joined the party. Shred cheese and chop lettuce while it cooks. When the meat is brown, you're done and start serving the tacos.
Add sour cream if you have it. I don't keep sour cream in my refrigerator because I don't use it enough, but I wish I had it tonight. Also, fresh diced tomatoes would have been nice. I was missing some of those essentials but I did put a good amount of sriracha sauce on the finished product.
Beargryllz prefers tacos
Fun fact: I was so incredibly hungry that I forgot to cheese one of the tacos. I was already done with it by the time I noticed... I threw all the shredded cheese onto one of those things...
Brown 1 lb lean ground beef. Throw in lots of powdered cumin and cayenne pepper. Chop 1/2 small onion and throw it in after the meat is sizzling and some of the grease has joined the party. Shred cheese and chop lettuce while it cooks. When the meat is brown, you're done and start serving the tacos.
Add sour cream if you have it. I don't keep sour cream in my refrigerator because I don't use it enough, but I wish I had it tonight. Also, fresh diced tomatoes would have been nice. I was missing some of those essentials but I did put a good amount of sriracha sauce on the finished product.
kyuuei
Emperor/Dictator
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Layered the following:
Chicken thighs
1 handful chopped celery
Sauce: Dijon mustard, honey, rice vinegar, canola oil, seasoning of choice, salt, pepper, lemon juice, touch of sugar
Thinly sliced in a half-moon shape carrots
1 package sliced mushrooms
1 white onion, sliced in half and then into thin long pieces
A spray of canola oil on top
Bake with a good secure lid at 375 degrees for 1 hour.
Chicken thighs
1 handful chopped celery
Sauce: Dijon mustard, honey, rice vinegar, canola oil, seasoning of choice, salt, pepper, lemon juice, touch of sugar
Thinly sliced in a half-moon shape carrots
1 package sliced mushrooms
1 white onion, sliced in half and then into thin long pieces
A spray of canola oil on top
Bake with a good secure lid at 375 degrees for 1 hour.
Jaq
Remember, Humanity.
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ChocolateMoose123
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Country style pork ribs with collards.
Ribs:
4 medium sized country pork ribs - salted, brought to room temp
seared in cast iron skillet. (Any oven safe skillet With tbsp oil) Pull out to rest. Preheat oven to 350.
While resting, cut one lemon into 1/2 inch thick slices. place brown sugar on top or lemon, covering flesh of the fruit. Put ribs back in skillet and place brown sugar topped lemon slices on top of ribs.
Put in oven. Bake for (I go by feel - I'm terrible with time, probably 30-45 min. Check at 30.)
Let rest. Slice and put back into cooling skillet (there will be a "sauce" of lemon juice, brown sugar, fat that needs to be soaked up)
----
Collards:
2 slices bacon, 1/2 cup onion, I do spices to taste. Salt, Garlic powder, white pepper, cayenne (go easy, pinch) , red pepper flake, (go easy, pinch) red wine vinegar, (i like the neutrality of this vinegar, but it's what you like) unsalted chicken stock.
Wash. Slice collards. Let dry.
Brown and render bacon in deep saucepan, add onion when browned. Add collards and a bit of chicken stock to deglaze. Stir to coat collards. Add spices to taste.
(Remember this will simmer for about an hour or so, if it's salty/spicy now? It will be saltier/spicier after as reduction takes place - easy until or if confident. You can always taste test as it cooks and add what you want)
When collards wilt, add vinegar (approx 4 tbsp) and rest of chicken stock (Total 8 oz). Cook for approx 1-1/2 hour with lid on, on a very low simmer.
----
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Ribs:
4 medium sized country pork ribs - salted, brought to room temp
seared in cast iron skillet. (Any oven safe skillet With tbsp oil) Pull out to rest. Preheat oven to 350.
While resting, cut one lemon into 1/2 inch thick slices. place brown sugar on top or lemon, covering flesh of the fruit. Put ribs back in skillet and place brown sugar topped lemon slices on top of ribs.
Put in oven. Bake for (I go by feel - I'm terrible with time, probably 30-45 min. Check at 30.)
Let rest. Slice and put back into cooling skillet (there will be a "sauce" of lemon juice, brown sugar, fat that needs to be soaked up)
----
Collards:
2 slices bacon, 1/2 cup onion, I do spices to taste. Salt, Garlic powder, white pepper, cayenne (go easy, pinch) , red pepper flake, (go easy, pinch) red wine vinegar, (i like the neutrality of this vinegar, but it's what you like) unsalted chicken stock.
Wash. Slice collards. Let dry.
Brown and render bacon in deep saucepan, add onion when browned. Add collards and a bit of chicken stock to deglaze. Stir to coat collards. Add spices to taste.
(Remember this will simmer for about an hour or so, if it's salty/spicy now? It will be saltier/spicier after as reduction takes place - easy until or if confident. You can always taste test as it cooks and add what you want)
When collards wilt, add vinegar (approx 4 tbsp) and rest of chicken stock (Total 8 oz). Cook for approx 1-1/2 hour with lid on, on a very low simmer.
----
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Breakfast: "southwestern stlyle?" wrap -
I spread a little spicy guacamole onto the middle of a whole wheat tortilla, stuck a huge kale leaf to it, stacked a couple scrambled egg whites on that, with a tbsp shredded monterey jack reduced fat cheese, topped off w/a tsp medium-spicy salsa, all rolled up. Had a handful of black grapes & a cup of coffee along with it. So good.
Dinner - gonna sautee some boneless/skinless chicken breast tenders I've had marinating in the fridge, in a light balsamic vinaigrette dressing, with a little cajun spice blend rubbed in. Some sauteed kale & a small baked sweet potato on the side. Should probably go put that potato into the oven soon, so it's done by the time I want to cook the quicker stovetop parts of the meal.
I spread a little spicy guacamole onto the middle of a whole wheat tortilla, stuck a huge kale leaf to it, stacked a couple scrambled egg whites on that, with a tbsp shredded monterey jack reduced fat cheese, topped off w/a tsp medium-spicy salsa, all rolled up. Had a handful of black grapes & a cup of coffee along with it. So good.
Dinner - gonna sautee some boneless/skinless chicken breast tenders I've had marinating in the fridge, in a light balsamic vinaigrette dressing, with a little cajun spice blend rubbed in. Some sauteed kale & a small baked sweet potato on the side. Should probably go put that potato into the oven soon, so it's done by the time I want to cook the quicker stovetop parts of the meal.
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