What Have You Cooked Recently?

[newport100s]

Coconut shrimp and fried rice, with zucinni, yellow squash, and onion. It was a Friday so tried to be fast day friendly.

Chicken casadillas, pico, homemade guacamole.

Acorn Squash, T-bone steak or rib eye I can't remember, green beans, asparagus and yellow squash. Sautéed onions and baby portobello mushrooms.

Cheddar broccoli bake, yellow squash, green beans, portobello and onions, fille mignons.

Had to get rid of some old russets and freezer burnt hamburger, so I made a Shepard's pie in my favorite highwall skillet:

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@Null saved you a slice bro
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Shepherds pie is bomb. Looks great

 

[HodgePodgeRogerDodger]

Mostly Chili. Did a white bean chicken and buffalo con carne.

White bean is honestly a very good poverty meal. Chicken legs are cheap as hell. Give them a good sear each side and then let them finish cooking in the soup. The bone will release a lot of flavor and you’ll get some collagen in the soup.

General ingredients for white bean:
Chicken legs
Chicken Bouillon or broth
2 large white onions
1/3 head of garlic
Cannellini beans 2 or 3 8 Oz cans
Cumin
Green chiles (fresh if you can, but canned are honestly better sometimes)
Dried chipotle powder
Cayenne
Oregano

Add your seasonings to the cooked onion and garlic mix. To many people add them to the soup like retards. Smoke them a bit.

Con Carne:
Kidney beans
Beef or Buffalo
Hot Pork or lamb sausage
Bacon for fat if you use Buffalo
Chicken bouillon or broth
2 Red Bell peppers
Onion
Tomato paste
3 yellow onions (the onion thing is the fact that large onions near me are fucking tasteless)
Chipotle powder
Cumin
Ancho powder
Cayenne powder
Crushed tomatos

Never add sugar to a chili. I feel like the Cocoa doesn’t really add too much and I don’t bake enough to have the excuse.

 

[John Andrews Stan]

In this home, Q3 is never too early for split pea soup. We do it in the Instant Pot — 18 minutes on high pressure after sorting the peas. If you don’t like a super-thicc consistency to your soup, rinse them very well in a colander before preparing.

Believe it or not, you can throw them in the IP with plain water, salt and pepper and get a killer result. But I like to add sautéed onion and garlic, plus use stock as the liquid. If you want kick, a dash of cayenne delivers.

We were always in the habit of throwing sliced sausage or beef frankfurters into the soup because our kids loved the combo. But even now that everyone is grown, we’ve stuck with the routine. It makes it a way more substantial meal and the combination of flavors you can get is as varied as your inventory sausage. Even using the fanciest “artisan” varieties, this is a really cheap meal that doesn’t sacrifice flavor or substance for the sake of savings.

 

[AnOminous]

Never add sugar to a chili.

The onions provide the sweetness. Adding sugar to chili is amerilard nonsense.

We were always in the habit of throwing sliced sausage or beef frankfurters into the soup because our kids loved the combo. But even now that everyone is grown, we’ve stuck with the routine.

When you're eating with family you eat the way you always ate, because you're family. If your granny always made some specific dish, any time you make it and eat it, she's still there with you.

 

[HodgePodgeRogerDodger]

The onions provide the sweetness. Adding sugar to chili is amerilard nonsense.

I’ve never added cinnamon to a chili either. Cinnamon is something I rarely use and when I called for I lowball it. I’ve had people comment that I am weird for not using it in my chili recipe.

When you're eating with family you eat the way you always ate, because you're family. If your granny always made some specific dish, any time you make it and eat it, she's still there with you.

Tradition is the living voice of the dead. Nothing worse than to deny them.

 

[Nut-Roaster the 2nd]

Thai chicken curry with lo mein noodles. Turned out fairly nicely, though next time, I'll use less corn starch to keep it a bit looser.

 

[Trombonista]

I roasted brussels sprouts with rosemary and thyme the other day.

 

[AnOminous]

I roasted brussels sprouts with rosemary and thyme the other day.

But no parsley and sage? Lazy.

 

[indomitable snowman]

Had to get rid of some old russets and freezer burnt hamburger, so I made a Shepard's pie in my favorite highwall skillet:

Ver archivo adjunto 6405734Ver archivo adjunto 6405735Ver archivo adjunto 6405736
@Null saved you a slice bro
Ver archivo adjunto 6405737

You inspired me to make one (well cottage pie) this week. It was great.

Is it worth bothering to make sauce with supermarket tomatoes? I wouldn't mind giving marinara sauce a shot, but I'm never happy with the tomatoes I get from the store. The recipe I'm looking at also says canned tomatoes work but like, why bother at that point

You can try using the canned whole tomatoes.
Might be an interesting video about them for reference

 

[An Sionnach Seang]

You inspired me to make one (well cottage pie) this week. It was great.

if you top it off with golden breadcrumbs and grated cheese, that would give you Cumberland pie, which is even nicer

 

[Kosher Salt]

I’ve never added cinnamon to a chili either. Cinnamon is something I rarely use and when I called for I lowball it. I’ve had people comment that I am weird for not using it in my chili recipe.

Cinnamon in chili is more of a Cincinnati thing, and that's an entirely unique variation on chili that really belongs in its own category.

I wouldn't use it in a regular chili.

 

[CIS White Droid]

I always put a little cinnamon and allspice in my chili spice, it adds a wonderful aroma and a nice little "what is that?" flavor in the background.

 

[Kosher Salt]

I always put a little cinnamon and allspice in my chili spice, it adds a wonderful aroma and a nice little "what is that?" flavor in the background.

I could see adding a dash of cinnamon as an undetectable ingredient that puts just a little bit of a question mark when you taste it, but if it's enough to taste then I think it sends it in a whole different direction.

Dr. Pepper supposedly has 23 different ingredients, how many of them can you identify?

(I could also argue that a dash of cocoa powder works in chili for the same reason. Not sure about allspice.)

 

[glitterglue]

I made banana and chocolate chip muffins. They look really sad and boring, but they taste great.

 

[MoffAlbert]

Made a lot of stir fry with sliced beef short rib and shrimp. It was mainly veggies: baby corn, onion, green onion, carrots, and broccoli. Cooked the meat first, took it out, did the harder veggies and onions next, added the shrimp, then the stir fry sauce and added soba noodles, the cooked beef, and green onions. Turned out pretty great, which I was not expecting because I used a bottled sauce instead of my usual homemade stir fry sauce. I used the Tsang brand sauce because their General Tso's sauce impressed me the last time I made that.

 

[PositiveMonk]

I’m thinking you might be able to make some of those little breakfast muffin cup egg bites with the turkey sausage.

Great suggestion. Salvaged the remaining turkey sausage. Ended up adding some red bell pepper, onions, and cheese.

One of the things, as a retard just learning to cook with 0 experience, that gives me confidence is trying random shit without a recipe. I made chicken tenders this week which came out great.

I also tried sautéed apple rings which were amazing. That was really simple though and damn near impossible to fuck up. Core an apple, slice it crosswise, melt some butter in a pan, sauté them until they outsides are golden and the insides are tender. Sprinkle with cinnamon sugar.

 

[retard strength II]

Bit OT but I'm looking for easy ways to use up shredded cabbage that aren't soup or coleslaw.

 

[CIS White Droid]

Bit OT but I'm looking for easy ways to use up shredded cabbage that aren't soup or coleslaw.

Sautee the cabbage in bacon grease with onion and garlic.

 

[John Andrews Stan]

Bit OT but I'm looking for easy ways to use up shredded cabbage that aren't soup or coleslaw.

Find a recipe for an Asian salad that looks good to you — maybe something with red pepper strips, cubes of fresh orange, and a miso ginger dressing. Garnish with chow mein noodles and peanuts if you’re into that.

Shredded cabbage is a bit lightweight compared to the larger cuts of chopped cabbage that I include in my favorite comfort food, fried onion and cabbage. But it’s still worth making. And combined with cooked egg noodles and well-seasoned with salt and pepper (black and white if you have the latter), it’s a very good, simple, filling, cheap meal. It’s the kind of peasant food from the old country — like stuffed cabbage and pierogies — that really holds up over the decades since our grandparents fed it to us.

 

[Most Wanted Banana]

I made soba noodles with vegetables and chicken, very tasty and incredibly easy to make. The only thing in the recipe I didn't used was the sriracha sauce because I couldn't find anywhere. Unfortunately I didn't take any pictures, but here's the one from the recipe to use as illustration.