What's cookin', good lookin'?

[Collar_N_Cuffs]

They look seriously edible, Meeks!

I made roast chicken with a pan sauce, mashed potatoes, and a sauteed squash with heirloom tomatoes. One of those simple yet delectable meals. And of course the omnipresent bread...

 

[MeekMe]

They look seriously edible, Meeks!

I made roast chicken with a pan sauce, mashed potatoes, and a sauteed squash with heirloom tomatoes. One of those simple yet delectable meals. And of course the omnipresent bread...

Sounds yummy! We just had udon and sweet potato.

 

[Collar_N_Cuffs]

Sounds yummy! We just had udon and sweet potato.

Do you make your own noodles?

 

[IrisAlthea]

We made lavender chicken yesterday and I left some laveder in a cup in the kitchen.
Now when I came out there in the morning, the sun was shining on the cup and it smells like heaven.

Dinner today is going to be carrot and zucchini cut into tagliatelle-like strips and quickly sautéed with garlic served with a lemon and vodka sauce.
Looking forward to it already, so I probably need to get som breakfast soon.
It should be grappa instead of vodka but I don't have any and I'm sure not going to buy any of those that you get here at swedish prices.

 

[MeekMe]

Do you make your own noodles?

Definitely not. It sounds like it would be fun for a day, but it seems like a lot of trouble when I could just buy them frozen. I like cooking, but I usually like to get it done quickly because I like the eating part more.

 

[Collar_N_Cuffs]

We made lavender chicken yesterday and I left some laveder in a cup in the kitchen.
Now when I came out there in the morning, the sun was shining on the cup and it smells like heaven.

Dinner today is going to be carrot and zucchini cut into tagliatelle-like strips and quickly sautéed with garlic served with a lemon and vodka sauce.
Looking forward to it already, so I probably need to get som breakfast soon.
It should be grappa instead of vodka but I don't have any and I'm sure not going to buy any of those that you get here at swedish prices.

I don't know what it is about zucchini ribbons, but I think it is the best way to cook them! Somehow you get more of their delicate flavour, it seems. Do you cook the carrots a little first? Out cut them thinner? Or just eat them a bit crunchy if they cook the same amount of time as the zucchini?

Definitely not. It sounds like it would be fun for a day, but it seems like a lot of trouble when I could just buy them frozen. I like cooking, but I usually like to get it done quickly because I like the eating part more.

I understand this completely! I occasionally like to make fresh pasta, and I don't have a machine, so it seems to take forever... :l I think the texture is superior, though. And worth it when I have the energy

 

[IrisAlthea]

I don't know what it is about zucchini ribbons, but I think it is the best way to cook them! Somehow you get more of their delicate flavour, it seems. Do you cook the carrots a little first? Out cut them thinner? Or just eat them a bit crunchy if they cook the same amount of time as the zucchini?
/QUOTE]
I use a potato peeler to cut the ribbons and the carrots do come out a little thinner. I throw them in the pan first, so they do get a bit of more time but I do like them to keep some crunch.

I understand this completely! I occasionally like to make fresh pasta, and I don't have a machine, so it seems to take forever... :l I think the texture is superior, though. And worth it when I have the energy

I make fresh pasta when I'm making lasagna or spätzle. Doesn't happen that often though.
I don't use a machine either.

 

[Collar_N_Cuffs]

I make fresh pasta when I'm making lasagna or spätzle. Doesn't happen that often though.
I don't use a machine either.

Fresh lasagne sheets! I have never thought, nor heard of this. I love it! Do you boil them first, or simply bake them in the sauce?

 

[IrisAlthea]

Fresh lasagne sheets! I have never thought, nor heard of this. I love it! Do you boil them first, or simply bake them in the sauce?

I just bake them in the sauce.
Works fine with a normal rolling pin and yes, some energy is needed.

And the few times I make fresh pasta for other things, I just roll sheets and cut them up in thin rectangles.

 

[La damnee elle la licorne]

 

[Forevergreen]

Oh hey, I like food and cooking too. Tonight I'm making Fried not rice (cauliflower blended to rice size pieces) Hawaiian-style. Which pretty much just means I'm going to put some Spam in it and serve it with an over medium egg on top. Sounds kinda crazy, but it's comfort food and tasty. Of course reading the above now I want pasta, but I do the no grain thing out of necessity, so it's zucchini noodles for me when I want pasta.

 

[desertslave]

I'm cooking tonight with help from my 2nd favorite sous chef (my kiddo). Chicken marsala with creamy polenta. Now that the kiddo has come over to the fungus side, I can cook so many more of my favorites!.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I've had cauliflower rice. I like cauliflower. I like cauliflower mashed instead of potato sometimes, especially on top of some potato topped pies. In short, I really like vegetables, and mashed vegetables are a bit like nursery food so any of them or combinations of them garner my interest a little.

I really like cauliflower when it is pan fried to a light crispness with chillies. Yum yum yum... otherwise I'm not too keen on it in its very soft state.

I am sooooooo going to have to try the fresh lasagne noodles!!!

 

[1sickbastard]

Not cooking tonight. Maybe tomorrow I'll do one of my fav simple & hearty meals:
Kielbasa braised in in red wine until it's caramelized, spaghetti boiled with a whole (peeled and separated) head of garlic served with steamed broccoli and green beans (which will be tossed in with the keilbasa as it finishes cooking).
It will feed me very well for a couple days.

 

[Forevergreen]

I've had cauliflower rice. I like cauliflower. I like cauliflower mashed instead of potato sometimes, especially on top of some potato topped pies. In short, I really like vegetables, and mashed vegetables are a bit like nursery food so any of them or combinations of them garner my interest a little.

Yes, that's delicious. I made a mash one time that was a combo of cauliflower, carrots and parsnips with lots of garlic. So much more flavor than just plain potatoes.

 

[LWulf]

Not cooking tonight. Maybe tomorrow I'll do one of my fav simple & hearty meals:
Kielbasa braised in in red wine until it's caramelized, spaghetti boiled with a whole (peeled and separated) head of garlic served with steamed broccoli and green beans (which will be tossed in with the keilbasa as it finishes cooking).
It will feed me very well for a couple days.

You boil the spaghetti with a whole garlic in the pot, all at once?? That's a neat trick I might try.

Normally I saute it lately but I'm getting tired of all the oil I use. I used to use a myriad of veggies in a pasta primavera (without a sauce) and baked chicken breast, but have resorted to using just peas and tomatoes with a homemade marinara sauce. It gives it the fresh garden taste while still having the flavor from the sauce.
Also, I use 100% chicken franks instead of kielbasa, but I can imagine what that tastes like.

My grandmother used to use shedisa and linguisa (Portuguese wine sausage (I think one is pork and the other is lamb)). She'd stew it all day long simmering in the pot and the aroma was absolutely to die for, which would saturate the house. She was born in the Azores and to her, there was no other way to make sauce except her way. Well, there were other ways but hers was the best, natch.

****​

Tried to make some home made pringles potato chips but it didn't turn out that well...

 

[Endless_Night]

We made lavender chicken yesterday and I left some laveder in a cup in the kitchen.
Now when I came out there in the morning, the sun was shining on the cup and it smells like heaven.

Dinner today is going to be carrot and zucchini cut into tagliatelle-like strips and quickly sautéed with garlic served with a lemon and vodka sauce.
Looking forward to it already, so I probably need to get som breakfast soon.
It should be grappa instead of vodka but I don't have any and I'm sure not going to buy any of those that you get here at swedish prices.

Lavender chicken?

That sounds...rather amazing. And I'd very much like to hear more about this lemon and vodka sauce!

 

[1sickbastard]

You boil the spaghetti with a whole garlic in the pot, all at once?? That's a neat trick I might try.

Well, I separate the cloves from the head first then skin the individual cloves, but essentially yes.
It gives the pasta a nice delicate garlic-y taste, but the whole cloves are cooked through and make for lovely bits of texture with a wonderfully smooth flavor. In many ways it's like roasted garlic, but not nearly as intense.

Your Grand's method for cooking sausage does sound tasty!

 

[Endless_Night]

Well, I separate the cloves from the head first then skin the individual cloves, but essentially yes.
It gives the pasta a nice delicate garlic-y taste, but the whole cloves are cooked through and make for lovely bits of texture with a wonderfully smooth flavor. In many ways it's like roasted garlic, but not nearly as intense.

Your Grand's method for cooking sausage does sound tasty!

So I'm curious, Sickie. Do you dress the pasta with butter or oil?

 

[1sickbastard]

So I'm curious, Sickie. Do you dress the pasta with butter or oil?

No need. The cooked keilbasa has all the liquid required, especially if I've tossed in some steamed broccoli and green beans. Maybe I'll toss some onion slices in with the veggies while they steam...

Anyway, tossing butter or oil makes it too greasy for my liking, particularly as kielbasa has a decently high fat content in the first place.
Hell, half the reason I cook the sausage (what I get is already pre-cooked and RTE) is to rend some of that fat out. The wine (or beer, or cider, depending on mood and available ingredient) is mostly for a bit a flavor, to keep the sausage from sticking to the pan before the fat starts to render, and because I like how it caramelizes once done.

Now, if I'm doing bratwurst, I go traditional: fry in butter, braise in beer, serve with kraut!

 

[Collar_N_Cuffs]

Thanksgiving in July!!

I love Thanksgiving dinner. Once a year just isn't enough! Therefore, every July I make a full Thanksgiving dinner, and so I have done tonight. Turkey, cornbread sage sausage stuffing, mashed potatoes, sweet potato casserole, green bean casserole (with the fried onions on top ), cranberry sauce, gravy, something else I can't remember...

Nom nom nom...

 

[1sickbastard]

Thanksgiving in July!!

I love Thanksgiving dinner. Once a year just isn't enough! Therefore, every July I make a full Thanksgiving dinner, and so I have done tonight. Turkey, cornbread sage sausage stuffing, mashed potatoes, sweet potato casserole, green bean casserole (with the fried onions on top ), cranberry sauce, gravy, something else I can't remember...

Nom nom nom...

Home-made cranberry sauce, or the canned Ocean Spray?

 

[Collar_N_Cuffs]

Home-made cranberry sauce, or the canned Ocean Spray?

I'm afraid this time it was the canned stuff
Still - tasty in July

 

[1sickbastard]

I'm afraid this time it was the canned stuff
Still - tasty in July

It's really not a bad cranberry sauce, and there is something about slicing the 'ribbed' cylinder after it's splurched out of the can that holds a certain appeal.

Besides, it's one less pan to wash up afterwards.