What Have You Cooked Recently?

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It's time for chowder. I'm making a seafood chowder with haddock, clams, bacon, and corn. Starting the base in a Dutch oven by cooking half a pound of bacon and adding garlic and onions when that's done. Then I'll add some heavy cream, pepper, and celery salt, and boiling some cubed potatoes in a second pot. When the potatoes get a little tender, I dump em in the Dutch oven with everything else, clean the pot, and poach my clams and haddock, and then dumping that in the Dutch oven to meld all the flavors together. To finish, I'll add some corn and the bacon I made earlier. Hopefully it'll be my best chowder yet.
 
I recently made some Chick pea Tofu which I seasoned with salt, pepper, garlic, and onion.
Sautéed it in a pan with some olive oil as I had about 2 inch steaks on a griddle which were seasoned with those spices above then I also included mustard seed and a smidge of paprika to about medium rare. After the tofu was done I tossed it in some vegan pesto and that was dinner.
 
It's a rainy night and I made bacon tomato grilled cheese (meunster), tomato soup and an arugula salad with poppyseed dressing and hardboiled eggs.
 
Trader Joe's has a pound of pizza dough for $2 a bag, so I bought some garlic and herb, split it in half, and made 2 calzones w/sauce, cheese, and pepperoni. I fucked up oiling the pans and sealing them, though, because now I have a chunks of stuck dough and burned marinara getting soaked off my cookie sheet.

All that aside, they weren't too bad. May try doing it as one big calzone next time over 2 smaller ones and sauce it on the side instead. And plain dough; herb is good, but I want to see how the plain stuff is next.
 
I just recently got an air fryer and have been cooking everything in it. A neat trick is making soft "boiled" eggs in it. 270 F for 9+ minutes depending how runny you like the yolks up to about 13-14 minutes for hard. The good thing about this is they're consistent every time and I've always had trouble with that on the stovetop.
 
Yakamein. Basically New Orleans' version of a ramen bowl. Using a spicy bone broth noddle pack, a boiled egg, some Cajun spice, and a few strips of stir fry beef.
 
Chickie Riddles

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I'm essentially an elderly person in a young person's body so what I've done recently is make apple butter from scratch. Apples were on sale and I've already made apple sauce so I thought I should do it. The cook time is quite a bit long since you're essentially caramalizing the apples. But I got like six cans of shelf stable apple butter from it so I'm happy.

I also made homemade coconut yogurt that day. It's pretty simple so I like doing it. I once tried letting it sit in the instant pot for 24 hours and even though it had more probiotics, I didn't like the taste. It was too tangy to me. So this time, I let it just go for 8 hours and it tasted better. Much cheaper than buying it at the store.

Oh and then I made deconstructed cabbage rolls today. Pretty good.
 
Quiche (egg pie)
(crustless)

Contents: eggs, Cheddar & Parmesan cheese, sautee'd onions, roasted red peppers, ham, milk & cream, salt & black pepper, rosemary & cayenne.

googleimage for reference:
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side dish: steamed carrots n broccoli
 
Very tasty chocolate chip pumpkin bread!
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I cooked a pumpkin in a pressure cooker rather than used canned puree and I think that really made the flavor and texture better. The crackly crust is from sprinkling sugar on top before baking.
 
Creamy leek fondue with diced carrot and chicken fillet. Easy and tasty recipe.
(1 leek + 1 big carrot + 1 onion + ~200gr of chicken breast should be enough for like 2 servings.)

Dice the carrot in small cubes, cut the leek length wise then slice it in medium-small chunks, you can also add a sliced onion.
Fillet the chicken breast into medium bite size chunks.
Re-hydrate half a cube of chicken bouillon in 10cl of warm water, set aside.

Melt some butter with a bit of olive oil in a pot on medium-high heat and toss the veggies in the pot.
Just make the veggies sweat a bit (~5mins) and add some white wine (~5cl).
Add the chicken fillets, when they start to take some colors add the chicken bouillon and bring the mix to a boil.
Once the water starts boiling, lower the heat and leave it to simmer gently for like 15-20 minutes.

Add some cream (10-20cl) and the seasoning.
For the seasoning I like to add some ground pepper, half a tbsp of Dijon mustard and a pinch of red hot pepper flakes.
Reduce the cream on a low heat until it's thick enough for you and voilà, creamy leek fondue with diced carrots and chicken fillet.
Feel free to adjust the recipe with whatever works for you.
 
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