What's cookin', good lookin'? Part II

[twister947]

Biscuits and gravy is not a side; it is a main course. Just sayin'.

 

[BiBunny]

What a feast! Is it a special occasion?

I struggle to find the energy to make as much as an “extra” side salad to go with my meals and you’re pumping out multiple sides. Seriously impressive!

Not gonna lie, it's less "special occasion" and more "Can I make enough food at once to not have to cook any more this week?"

What a wonderful feast! You made several of my favorite dishes!

Thanks!

Biscuits and gravy is not a side; it is a main course. Just sayin'.

I know you're right!

 

[seela]

Not gonna lie, it's less "special occasion" and more "Can I make enough food at once to not have to cook any more this week?"

That’s a good way to cook. I wish I could get myself to do that more often.


Yesterday’s leftover veggie soup bread rolls turned out good. I really like using soup/vegetable mash in bread rolls, because it makes them super moist and tasty, often a pretty color too. I’m less fond of turning the dough into a single loaf of bread when using veggies, though, because it’s more difficult to get it cooked right. But rolls, yes please!

And I totally intended to make a long snake with those buns, yup. It’s not at all a question of someone being too lazy to prep another sheet and rather cramming them all on a single sheet that’s too small. No no no.

 

[Boat1]

That’s a good way to cook. I wish I could get myself to do that more often.


Yesterday’s leftover veggie soup bread rolls turned out good. I really like using soup/vegetable mash in bread rolls, because it makes them super moist and tasty, often a pretty color too. I’m less fond of turning the dough into a single loaf of bread when using veggies, though, because it’s more difficult to get it cooked right. But rolls, yes please!

And I totally intended to make a long snake with those buns, yup. It’s not at all a question of someone being too lazy to prep another sheet and rather cramming them all on a single sheet that’s too small. No no no.

Very nice!
I remember as a kid, my grandma would fix me my own "personal pan" of rolls!
Those rolls, a bowl of beans, and a stick of butter... I was in heaven!

 

[Boat1]

Bacon spinach quiche

 

[Boat1]

 

[twister947]

Making fried chicken thighs, rice, candied sweet potatoes, green beans, biscuits, and gravy. Very heavy on the carbs, but I can't go grocery shopping til tomorrow, so I have to use what I have.

I have chicken gravy on my brain.

 

[seela]

I had friends over yesterday. I made a pear and blue cheese tart and lamb meatballs with tons of rosemary and garlic and salad.

Today I’m making enough Thai-ish pumpkin curry to last a few days. I also have some leftover marinated eggs and lamb meatballs, so I’m thinking I don’t have to do any real cooking until Wednesday.

 

[Boat1]

I had friends over yesterday. I made a pear and blue cheese tart and lamb meatballs with tons of rosemary and garlic and salad.

Today I’m making enough Thai-ish pumpkin curry to last a few days. I also have some leftover marinated eggs and lamb meatballs, so I’m thinking I don’t have to do any real cooking until Wednesday.

I'm impressed! (and a tad jealous as well) LOL

 

[seela]

I still had some diced pumpkin left in the fridge from when I made pumpkin curry. That, cherry tomatoes, black beans and spinach turned into a quick, easy and really tasty lunch.

I put some garam masala, coriander powder, cinnamon and chili flakes on the pan in oil, then the pumpkin, sautéed for a while, then added a splash of water and lid on so that the pumpkin steamed a bit. Then the beans. A little more steamy-steam. Tomatoes and spinach. High heat for a bit to evaporate the extra liquid. Squeeze of lemon. Dollop of yogurt. Egg would have been a nice addition, but I didn’t have any.

 

[BiBunny]

I have nearly killed myself today, trying to cook enough food to last until Tuesday, when I'm off and can cook again. The following is what I have done for the next week or so:

~A big bowl of chicken salad

~BBQ ribs

~Meatloaf

~Candied sweet potatoes

~Stewed potatoes

~Boiled squash

I will put frozen green beans or frozen peas in the microwave to go with these meals. Obviously, it's not all meant to be eaten together, lol. But it was a lot to cook at once. But the last thing I want to do when I get home at 10 pm is cook, hence me doing it all for a week today.

 

[Boat1]

I have nearly killed myself today, trying to cook enough food to last until Tuesday, when I'm off and can cook again. The following is what I have done for the next week or so:

~A big bowl of chicken salad

~BBQ ribs

~Meatloaf

~Candied sweet potatoes

~Stewed potatoes

~Boiled squash

I will put frozen green beans or frozen peas in the microwave to go with these meals. Obviously, it's not all meant to be eaten together, lol. But it was a lot to cook at once. But the last thing I want to do when I get home at 10 pm is cook, hence me doing it all for a week today.

Well done!
I LOVE your drive and ethics!
Kudos!

 

[Boat1]

...and your cooking!

 

[BiBunny]

Well done!
I LOVE your drive and ethics!
Kudos!

...and your cooking!

Haha, thank you. I'm almost dead now from doing all that, lol.

 

[seela]

I have nearly killed myself today, trying to cook enough food to last until Tuesday, when I'm off and can cook again. The following is what I have done for the next week or so:

~A big bowl of chicken salad

~BBQ ribs

~Meatloaf

~Candied sweet potatoes

~Stewed potatoes

~Boiled squash

I will put frozen green beans or frozen peas in the microwave to go with these meals. Obviously, it's not all meant to be eaten together, lol. But it was a lot to cook at once. But the last thing I want to do when I get home at 10 pm is cook, hence me doing it all for a week today.

It’s always cool to see what you cook. I have to google half the things and that leaves me wondering how it all might taste! Maybe one day I’ll have the opportunity to visit the southern US and get to try all these things. It’ll definitely be in winter.

I made roasted lamb and veggies yesterday. I had the leftovers for lunch and it was really good. Parsley root, beet, potato, carrot and parsnip. All the best things.

Currently I have a mushroom quiche in the oven. Besides yellow foot mushrooms, I used some of the leftover roasted veggies and cavolo nero in it. Served with a simple green salad.

 

[Boat1]

It’s always cool to see what you cook. I have to google half the things and that leaves me wondering how it all might taste! Maybe one day I’ll have the opportunity to visit the southern US and get to try all these things. It’ll definitely be in winter.

I made roasted lamb and veggies yesterday. I had the leftovers for lunch and it was really good. Parsley root, beet, potato, carrot and parsnip. All the best things.

Currently I have a mushroom quiche in the oven. Besides yellow foot mushrooms, I used some of the leftover roasted veggies and cavolo nero in it. Served with a simple green salad.

@seela I'd LOVE to cook you and @BiBunny some sausage apples with sweet potatoes and a side of either asparagus or creamed yellow squash, your choice!

 

[seela]

@seela I'd LOVE to cook you and @BiBunny some sausage apples with sweet potatoes and a side of either asparagus or creamed yellow squash, your choice!

*off to google sausage apples and creamed yellow squash*


It’s 7:45 and I already baked some bread rolls and a lemon cake is now in the oven. I’m not going to the office until afternoon today and I wanted to bring a cake for my team because things are less than perfect at work now.

 

[Boat1]

*off to google sausage apples and creamed yellow squash*


It’s 7:45 and I already baked some bread rolls and a lemon cake is now in the oven. I’m not going to the office until afternoon today and I wanted to bring a cake for my team because things are less than perfect at work now.

Sorry to hear it's "rocky" at work, but I'm certain your cake will help!

The sausage apples are a homemade (lazy-man) spin of mine, so you might not find them online...

Oven at 350, toss in sweet potatoes.
Cut nice semi-sweet apples in half, stem to button, and remove seed core.
Put a chunk of butter in the "seed void" facing up. I use a glass pan.
Bake uncovered to "jump start" the apples.
Patty up and brown some big, good, hot sausage patties.
Get your pan of apples out, drizzle honey on them, place sausage patties on top, COVER, and finish baking until apples are desired tenderness.
Note: there will be some savory, spicy, buttery, sweet, tart heavenly goodness in the bottom of the pan... It's great, spooned on top of the sausage apples at serving, as well as spooned onto cornbread stuffing...

Sorry I can't give exact cooking times, as I cook "by feel"... They also cook nicely in cast iron on campfire coals.

 

[Boat1]

Creamed yellow squash...
Slice tender, straightneck squash into small/medium pan, simmer, on Low heat, tightly covered until tender, nothing added, as it will turn loose of its own water.

When tender, add a few slices of Cream Cheese, allow heat to soften it, stir it in.... I serve it with freshly cracked black pepper.

The sweet potatoes, I simply cut open and load with butter...

 

[twister947]

Sorry to hear it's "rocky" at work, but I'm certain your cake will help!

The sausage apples are a homemade (lazy-man) spin of mine, so you might not find them online...

Oven at 350, toss in sweet potatoes.
Cut nice semi-sweet apples in half, stem to button, and remove seed core.
Put a chunk of butter in the "seed void" facing up. I use a glass pan.
Bake uncovered to "jump start" the apples.
Patty up and brown some big, good, hot sausage patties.
Get your pan of apples out, drizzle honey on them, place sausage patties on top, COVER, and finish baking until apples are desired tenderness.
Note: there will be some savory, spicy, buttery, sweet, tart heavenly goodness in the bottom of the pan... It's great, spooned on top of the sausage apples at serving, as well as spooned onto cornbread stuffing...

Sorry I can't give exact cooking times, as I cook "by feel"... They also cook nicely in cast iron on campfire coals.

*mouth waters*

Re: sausage ...in the last few decades, animal fat has been linked to significant health issues, and in response to consumer demand, producers have stripped much of the fat out of most of the meat we consume. This is fine, save one thing: reduced fat=reduced taste. Nowhere is this more evident than in pork products. I have settled on a local/regional breakfast sausage that tastes good and renders enough fat to make decent gravy.

It pays to shop around.

 

[seela]

Pumpkin gnocchi with sage butter sauce, cavolo nero and walnuts for crunch.

 

[seela]

Chicken feta meatball soup.

 

[Boat1]

*mouth waters*

Re: sausage ...in the last few decades, animal fat has been linked to significant health issues, and in response to consumer demand, producers have stripped much of the fat out of most of the meat we consume. This is fine, save one thing: reduced fat=reduced taste. Nowhere is this more evident than in pork products. I have settled on a local/regional breakfast sausage that tastes good and renders enough fat to make decent gravy.

It pays to shop around.

I couldn't agree more!
Good sausage is not a "salvage operation."
I'm fortunate to have a great meat market where I can stock up at.

 

[seela]

Cakey, crackery concoctions for cheese conveyance.

 

[seela]

I baked a cake for dad. It’s Father’s Day here tomorrow, we celebrated a little early.

Sponge cake, filling is cream cheese, white chocolate and whipped cream mousse type thing and lingonberry jam mixed with a good helping of frozen, sugarless lingonberries for tartness. Whipped cream on top and a little piping of white chocolate and cream cheese mixture. And lingonberries as well, obvs.

One day I’ll manage to make a cake that’s evenly coated… The day wasn’t today. Oh well.