THeBlueCashew

I wanted to post in Azhya's thread, but there are lines through every post.

I bought some fresh corn from a roadside vendor yesterday..

We will put them on the barbeque tonight with chicken breasts and served with a romine lettuce salad.

Quote from: formosan on August 03, 2023, 02:49:03 PM
I wanted to post in Azhya's thread, but there are lines through every post.

I bought some fresh corn from a roadside vendor yesterday..

We will put them on the barbeque tonight with chicken breasts and served with a romine lettuce salad.

Isn't it a little early for corn season.

Bacon and cheese beef sausages, lamb steaks, corn on the cob, zucchini, and onions on the grill.... not now, later... after the sun goes down.

After golf today, we are going to our favourite pub patio for bevvies and wings.

I am making Taiwanese beef noodle soup for supper.

I brought Shepperd's pie with lots of shredded carrots in it to the bunk house.

We went out to a South African restaurant tonight.  I got bobotie and my wife had bunny chow.  We had a peri pero chicken wing appetizer and some South African beers as well.

Quote from: Oerdin on September 01, 2023, 12:06:38 AMWe went out to a South African restaurant tonight.  I got bobotie and my wife had bunny chow.  We had a peri pero chicken wing appetizer and some South African beers as well.

Bunny chow: a hollowed-out half loaf of bread filled with vegetable or meat curry. It is not rabbit or pellets rabbits eat.

Yep.

I'm making porobello mushroom and penne pasta casserole tonight for meatless Monday.

A 700 gram rump steak barbecue on the grill along with sliced spuds and onions... copious amounts of Kewpie on the spuds...

Quote from: formosan on September 04, 2023, 04:03:30 PMI'm making porobello mushroom and penne pasta casserole tonight for meatless Monday.

 :Doh2:

Why oh why oh why!!??!

Get some meat into you. Put it in your mouth hole for chewing and licking much pleasure....

Quote from: RAVEN on September 05, 2023, 03:37:04 PMChicken Marsala, with fresh corn and veggies I just purchased from a local farm. 

Autumn means fresh produce.

Quote from: RAVEN on September 05, 2023, 03:48:57 PMIt's wonderful..  I didn't plant a garden this year. Luckily, I have a local farm a mile from my house that sells their produce roadside and CHEAP.   

I had a huge tomato just starting to ripen up on the vine, and I went out this morning and a fucking squirrel or a rabbit had pulled it off and scarfed half of it.  Goddamn varmints!

Quote from: RAVEN on September 05, 2023, 04:22:04 PMHAHA Been there, done that LOL. Try picking them when they're still slightly green and putting them in a sunny space to ripen..inside.  That's worked well for me in the past :) 

Yeh, I do that sometimes, but I wanted this one to plump up all the way because it was the perfect size for sammies.  Nothing like a mater fresh off the vine.  For some reason they always taste better.  Damned critters never take the peppers though.  Little assholes.

I'm making teriyaki chicken in our air fryer tonight accompanied by rice and sauteed asparagus with garlic.

I bought kimchi at T&T market and tonight I'm making Korean bi bim bap for supper.

I brought some home made Greek pastitsio with me on this trip. It is still so good warmed up in a microwave.

Quote from: Brent on September 16, 2023, 07:46:41 PMI brought some home made Greek pastitsio with me on this trip. It is still so good warmed up in a microwave.

I got some of that in my fridge.  It does reheat well.

Quote from: Reggie Essent on September 16, 2023, 11:55:47 PMI got some of that in my fridge.  It does reheat well.

What is that?

Quote from: Herman on September 17, 2023, 12:04:35 AMWhat is that?

It's like a Greek shepherds pie.  A mash of beef and peppers and veggies topped with macaroni in a nice cheesy sauce.

Quote from: Reggie Essent on September 17, 2023, 12:08:42 AMIt's like a Greek shepherds pie.  A mash of beef and peppers and veggies topped with macaroni in a nice cheesy sauce.

That seems like moussaka. That aint bad at all.

Quote from: Herman on September 17, 2023, 12:10:25 AMThat seems like moussaka. That aint bad at all.

Is that some Ukie thing?

Quote from: Reggie Essent on September 17, 2023, 12:12:36 AMIs that some Ukie thing?

It is a Greek thing. I do eat other shit besides holubsti, pierogies, borscht, and varenyky.

Quote from: Herman on September 17, 2023, 12:25:58 AMIt is a Greek thing. I do eat other shit besides holubsti, pierogies, borscht, and varenyky.

Pierogies are my favorite Slav food.  The Polacks in Chicago made them a staple here.  Just like the Greeks with their gyros.

Quote from: Raven on September 18, 2023, 05:30:48 PMBrats tonight topped with sautéed peppers, onions and mushrooms. YUM  Oh and.. For dessert..  chocolate covered strawberries that I just dipped and threw in the freezer :D   

I love me some brats!  I only had them a couple times this summer.  Tonight I'm having the steak I was gonna have yesterday with oven baked brussel sprouts.  I dunno about the over baked brussels, I like them sautéd, but we'll try them.

Quote from: Reggie Essent on September 18, 2023, 05:50:27 PMI love me some brats!  I only had them a couple times this summer.  Tonight I'm having the steak I was gonna have yesterday with oven baked brussel sprouts.  I dunno about the over baked brussels, I like them sautéd, but we'll try them.

Lucky you. I am grabbing a chicken ranch wrap from Subway.

I am making a big old sandwich after a long day. I am going to warm up a can of Campbell's beef soup with it.

I had a cheeseburger, fries, a Coke and apple pie for dessert.

God bless America  :flags-smileys-emoticons8:

God Bless Jenny Craig.

I'm making honey garlic pork chops tonight with bok choy.

I took beef stew with me on this trip. My wife made it with big chunks of patotoes, onions and carrots. I finished the big bowl of it in less than five minutes.

Cut up a grilled steak and put it in a wrap with zucchini, onions, cheese, and doner kebab sauce.

Just fired up the slow cooker:

Beef stew with onions, tomato, carrots, 'taters, peas, corn, and mushrooms.

We will have hot turkey sandwiches with gravy, vegetables, stuffing today.

I had a delightful cup of caramel tea on Sunday. I didn't know where else to post it.

PEANUT BUTTER UDON NOODLES


Ingredients:
3 tbsp peanuts
1 tbsp white sesame seeds
3 pieces garlic
2 sticks green onions
250g udon noodles
1 tbsp chili oil
1 tsp sweet paprika
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp rice vinegar
1 tbsp maple syrup
2 tbsp peanut butter
2 tbsp water

Directions:
1. Bring a pot of water to boil for the noodles
2. Heat a frying pan to medium heat.  Add the peanuts and white sesame seeds.  Toast for 1min.  Transfer to a pestle and mortar.  Then, coarsely crush and set aside
3. Grate the garlic and chop the green onions
4. Boil the udon noodles for half the time to package instructions (in this case 3min)
5. Heat up the frying pan to medium low heat.  Add the chili oil followed by the garlic.  Cook for about 45 seconds.  Then, add the sweer paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water.  Give the pan a good stir
6. Strain out the noodles and add to the peanut sauce.  Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring
7. Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds
(https://imagesvc.meredithcorp.io/v3/mm/image?q=85&c=sc&poi=face&w=2305&h=1153&url=https:%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F6562359.jpg)

It's Friday which mean I am picking up ramen for my family from my favourite Japanese ramen house.

This will actually be cooking tomorrow but I did the shopping this afternoon:

My lasagna casserole.
This time I'm going to chop up a red onion instead of the usual white onion, I'll be including a small jar of mushrooms, and instead of incorporating all the normal amount of mozzarella I'm adding some ricotta cheese too.

I'm making a mushroom, tofu, and veggie stir fry tonight served on quinoa instead of rice.

I had rotini pasta in pesto suace with fresh basil and hot Italian sausage today.

I made steel oat blueberry pancakes with honey today at the bunk house.

Just barbecued a couple of small steaks and a bunch of asparagus for brunch/lunch.

I am making garlic spaghetti tonight for meatless Monday.

Ingredients
1 package (16 ounces) spaghetti
10 garlic cloves, minced
1/4 cup olive oil
1/4 cup minced fresh parsley
2 teaspoons dried oregano or 2 tablespoons minced fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Meatless Mondays suck...

Tomorow is a holiday here..

I am making something I haven't made in a long time for the start of this long weekend......three cup chicken.

I'm making grilled eggplant with fried tofu, mushrooms and bok choy tonight for meatless Monday.

We made blueberry pancakes this morning. They are so heavy. We have aour pancake fill until next year.

I am having brown rice, asparagus, and glazed chicken at the bunk house today.

I'm making braised pork rice for supper tonight.

I bought a humongous chicken shawarma today. It is enough to fill two people for two meals.

I'm buying takeout tonkotsu ramen tonight for supper.

I had a grilled cheese sandwich. I am going to have another one.

I'm cooking salmon on the stove tonight with butter and lemon.

I warmed up a roast chicken leg with thigh attached, rice, carrots and cauliflower for lunch today.

Not really cooking but food related.  This is a video about outrageous and/or unique burritos in San Diego and while most of them look like dumb giant "can you finish it" food challenges they do at least highlight a couple of good places.  I want to try the Philippino/Mexican fusion place in Chula Vista as well as the lamb place.

https://youtu.be/U0dSv8_FIkM?si=7GEOoSlY4hNBs7cE

Quote from: formosan on November 13, 2023, 11:09:16 AMI'm making grilled eggplant with fried tofu, mushrooms and bok choy tonight for meatless Monday.

 :facepalm:

Usually I buy ramen on Fridays, but tonight I'm buying beef pho to go from a Vietnamese restaurant.

Beef!!!  :yeahhh:

 My honey made Salisbury steak and potatos. In the crock pot.

Beef, jalapeno, and cheese sausages

I took some dark turkey out of the freezer last night..

I'm making a turkey and veggie stirfry tonight.

I was given a recipe for Filipino pork pancit using pork belly slices.....I'm giving it a try tonight.

I;m making lemon chicken for supper tonight.

I'm making a veggie and tofu stir fry with quinoa tonight for meatless Monday.

Quote from: Frood on December 01, 2023, 07:32:21 PMBeef, jalapeno, and cheese sausages

I remember seeing some of those in the 1990's and 2000's but haven't seen them in stores for many years. 

Quote from: Oerdin on December 26, 2023, 01:00:39 AMI remember seeing some of those in the 1990's and 2000's but haven't seen them in stores for many years. 

The local butcher makes them up once a month for a weekly special.

I'm making turkey stirfy tonight with sticky Japanese style rice.

I'm making Chinese seasame noodles with asparagus tonight for supper.....except I'll be substituting leftover turkey for chicken.

I'm making turkey and bok choy wonton noodle soup tonight.

Quote from: formosan on January 03, 2024, 12:40:10 PMI'm making turkey and bok choy wonton noodle soup tonight.

I get tired of turkey by day three.

I am buying takeout orders of garlic ramen tonight for supper......I missed ramen Fridays.

All I want to eat is Tarragon Chicken.

I am so craving that.

Quote from: caskur on January 05, 2024, 01:38:13 PMAll I want to eat is Tarragon Chicken.

I am so craving that.

My husband would like that, but the creaminess is not for me.

Quote from: formosan on January 06, 2024, 01:32:12 PMMy husband would like that, but the creaminess is not for me.

I wonder how it would go with something like coconut milk?

Tonight I'm making Thai panang curry with rice and vegetables for meatless Monday.

I'm making Taiwanese beef noodle soup tonight.

I'm making almond chicken tonught for supper..

It's made with chunks of marinated chicken, crunchy almonds, snow peas, and water chestnuts.

Fashies husband.

(https://media.tenor.com/UWzTmB0OhZ8AAAAM/friends-joey-tribbiani.gif)

Quote from: Odinson on January 13, 2024, 03:26:57 PMFashies husband.

(https://media.tenor.com/UWzTmB0OhZ8AAAAM/friends-joey-tribbiani.gif)

I think so too. :s_laugh:

I'm making veggie miso vernicelli soup with kimchi tonight for meatless Monday.

Quote from: formosan on January 15, 2024, 01:54:47 PMI'm making veggie miso vernicelli soup with kimchi tonight for meatless Monday.

 :gross:   :c002:

 My man made tamales and they were fucking amazing.

 He also made a cheesecake.

I need to buy a slow cooker for my second residence. Did a slow cooked silverside last week with naturally fermented ginger beer and fresh manuka honey and it was amazing. Just melted in the mouth and even better thick sliced on sandwiches with mustard and salad.

Silverside=Corned Beef

We made butter chicken and naan bread yesterday. The Pakis at work were jealous.

I"m making pork belly and green beans on rice tonight for supper.

I'm making penne Alfredo with a salad and a sourdough baguette for supper tonight.

I'm making pulled pork with black bean and corn salad tonight for supper.

I'm making green onion pancakes and tofu with spring onions and bok choy tonight for meatless Monday.

TGIF.......it's ramen Friday.

I'm making vegetarian lasagna tonight for meatless Monday.

I'm making grilled chicken breast paninis for supper tonight.

I"m making a beef and veggie stir fry for supper tonight using a Korean barbeque flavoured stir fry sauce.

We're having fish, dumplings, whole chicken, spring rolls, longevity noodles, shrimp, pork belly, fruit, veggies, and of course new year's cake.

I'm making vegetarian lasagna with a caesar's salad tonight for meatless Monday.

I'm making green Thai curry tonight for supper.

Normally Mondays are meatless, but today was a stat holiday..

I made a chicken, veggie, and canton noodle stir fry.

I took some ground elk out of the freezer two days ago.....it was given to us..

We are having elk burgers and sweet potato wedges for supper tonight.

I made almond chicken for our Sunday afternoon meal.

I'm making fried eggplant, tofu, bok choy, and spring onion and served with rice tonight for meatless Monday.

I had some moose stew. Damn, was it good.

I took a shepperd's pie I made out of ther freezer this morning.....that will be supper tonight.

I'm going to try to make Philippines' pork adobo tonight......I miss Azhya Aryola.

I took my Belgian waffle iron out from storage this morning and made waffles served with strawberries, orange slices and topped with dark maple syrup.....such a heavy breakfast.

I made a Sunday brunch type meal with ham slices, omelettes, venison sausages, skillet potatoes, broccolini and cantaloupe.

I'm making sweet and sour pork tonight....we've been craving that.

I'm making veggie chili with sourdough garlic bread for supper tonight.

 :facepalm:

Meatz!!!?

I haven't had ramen for a while from my favourite Japanese ramen shop......tonight I'll get takeout orders.

We are going full vegan tonight for meatless Monday.......I'm making a recipe I found for coconut rice bowls.....curried jasmine rice cooked in coconut milk and topped with tofu and topped with spinach, shredded carrots, and peas.....all tossed with a mango coconut sauce, fresh cilantro, mint and toasted coconut flakes..

I can't wait to try it.

I'm cooking a ham with pineapple, asparagus, scalloped potatoes, and served with apple sauce and hot cross buns for our Easter feast today.

I bought some kimchi from T&T and we will have it tonight with veggie fried rice for meatless Monday.

I'm making garlic ginger pork in the slow cooker tonight for supper.

I'm making Chinese style chicken and broccoli for supper tonight.

Almost all of the snow is melted now..

We're celebrating by having a barbecue today.....pork and chicken skewers with onions, bell peppers, and pineapple.

I'm making chicken pesto fusilli pasta with spinach, diced tomatoes, and mushrooms for supper tinight.

I only like pesto if we make it ourselves.

My daughter is making crepes with blackberry syrup and parmesan arugula salad for lunch today.

Tonight for meatless Monday I'm trying a recipe I found for veggie mac and cheese.....I'm using chickpeas as a substitute.

I put a pork roast in the slow cooker for supper tonight..

We'll have honey garlic glazed baby potatoes and mushrooms and asparagus in butter sauce with it.

It's ramen Friday.
 :whoo:

I'm making Mediterranean bowls with roasted vegetables, fresh vegetables, quinoa, and a tahini dressing for meatless Monday tonight.

I'm making a tofu stir fry tonight with bean sprouts, broccoli, cauliflower, and enoki mushrooms for meatless Monday.

I'm making broccoli fettucine Alfredo for supper tonight.

I should've preperared something for the barbeque.....we'll be having chicken soup tonight instead.

I'm making Thai curry chicken for supper tonight.

We wanted to barbeque chicken breasts today, but the weather is not the best.....so, I took out some chicken and cilantro wonton from the freezer that I bought from Costco.......I'll use some chicken stock and add carrot slices, bok choy and ramen noodles for a type of wonton soup.

I'm making Taiwanese beef noodles tonight for supper.

Quote from: formosan on May 23, 2024, 11:23:07 AMI'm making Taiwanese beef noodles tonight for supper.

From the pics I see of that dish, it looks fantastic!!!

We are doing boneless skinless chicken breasts on the barbeque today for grilled chicken salad.

Im making roast lemon, and garlic chicken tonight..

We'll have baby potatoes with herbs, and garlic asparaus with mushrooms as sides.

That sounds good.

I'm making a true vegan meal for meatless Monday..

Tonight we're having Thai pineapple fried rice....I'll serve garlic boy choy with it.

I missed ramen Fridays....I'm picking up ramen from my favourite Japanese ramen shop on tonight.

Even though if will be wet and chilly today, we're going to barbeque today..

We're having marinated park, pineapple, onion, and, bell pepper skewers.

I'm making kimchi fried rice with eggplant for meatless Monday.

 I made stuffed French toast for the man on FD. My 18 year old has been very bonded to him all her life and she wanted us to fuss over him this year. I was perfectly fine with that.

 (https://i.ibb.co/V0y8LZH/20240616-170437.jpg)

 We had a ton of bacon with this too. It was NOT healthy lol.

(https://i.ibb.co/VQHMnqW/20240615-140322.jpg)

 Kale salad. Its just kale (I bruise it first...gets rid of the bitter flavor), red cabbage and cucumber (I make it into peels so its kinda like long cucumber noodles) and pepitas.

 I toss it with tahini dressing.

 Last night it was tamales

 (https://i.ibb.co/8rHcGfL/20240602-063913.jpg)

Quote from: Dove on June 20, 2024, 10:42:28 AMLast night it was tamales

 (https://i.ibb.co/8rHcGfL/20240602-063913.jpg)

I want to start reading Mexican recipes.

I found a recipe for corn bread that I am going to try.....I hope my family likes it.

I'm making spicy braised tofu with bok choy and garlic and rice tonight for meatless Monday.

Normally on Mondays I make vegetarian meals..

Today is a stat holiday, so we're going to barbeque beef and chicken burgers.

I'm making grilled pesto ravioli with a caesar salad for supper tonight.

Meatloaf, mashed tatos, carrots, corn.. gravy. Sister had leftovers and I got em. She surely does a great job of cooking and loves me dearly. Only 4:30 p.m. feels like I could sleep 12 hrs after all that food

We're going to barbeque some squash, zucchini, and boneless skinless chicken breasts today.

Tonight for meatless Monday I'm making a miso based soup with vermicelli, udon noodles, mushrooms, firm tofu, bok choy and lots of onion and garlic.

I'm making sesame tofu with broccoli tonight for meatless Monday.

Tonight I'm making something Herman would like.....pork chops and perogies.

The waether is lovely on this first day of a long weekend..

We will barbeque turkey burgers and venison and pork sausages today......I bought some delicious brioche buns from a nearby bakery.

Normally Mondays are meatless in our home..

But, today is a stat holiday, so I'm making a beef and veggie stir fry.

We were given four ruffed grouse.....I'm going to make chicken cacciatore with them.

It's ramen Friday......I missed it.

Quote from: formosan on August 09, 2024, 10:49:54 AMIt's ramen Friday......I missed it.

LOL! I'm eating some cheap instant ramen right now!

Quote from: Lokmar on August 09, 2024, 11:15:40 AMLOL! I'm eating some cheap instant ramen right now!

No offense Lokmar, but that is not real food.

Quote from: formosan on August 10, 2024, 12:22:49 PMNo offense Lokmar, but that is not real food.

I know, I just found it funny. I'll be having Ramen at Morimoto later this week. That stuff is fantastic!

Quote from: Lokmar on August 10, 2024, 12:24:11 PMI know, I just found it funny. I'll be having Ramen at Morimoto later this week. That stuff is fantastic!

I try to buy takeout orders from my favourite Japanese ramen restaurant every Friday.....it's so good.

I'm making a broocoli and mushroom stir fry with eggplant tonight for meatless Monday.

I bought some Taber corn from a roadside vendor..

We'll have that today with with citrus chicken on the barbeque.

Quote from: formosan on August 10, 2024, 12:32:58 PMI try to buy takeout orders from my favourite Japanese ramen restaurant every Friday.....it's so good.

I passed on the ramen at Morimoto and got the ribs and side order of blistered shishito peppers instead. It was a fantastic meal!

Quote from: Lokmar on August 20, 2024, 08:25:17 AMI passed on the ramen at Morimoto and got the ribs and side order of blistered shishito peppers instead. It was a fantastic meal!

I'm sure it was delicious Lokmar.

I have a recipe for sour pork bone and bitter gourd soup I'm making tonight.

For the first day of this long weekend, we are going to barbeque marinated chciken thighs, pork skewers and Taber corn.

I bought ravioli shells from Costco......that's what we're having tonight.

I have a recipe for goat curry I'm trying tonight.

Power has been off since Saturday night. Battery banks down to 38% late Wednesday. No sunlight either. 

Trying to save the meat in our deep freezer. Spent two hours and 80 bucks getting an old 2kv generator going that was under the house and unused for the past 3 years. Old fuel, rooted plug, bad oil.

Got it running (albeit poorly) to freeze again. Temp in the freezer was -24c on Saturday night. Meat still mostly rock solid today. Top bits were beginning to thaw.

4 hours of power and rock hard again at 24c.

So I made the youngest walk down to the grocery store (with its own huge backup diesel generator) and fetch a hot chicken, tomato, and avocado. Wraps it was and wraps for lunch tomorrow too.

I didn't feel like cooking.  :dontknow:

I'm picking up 3 orders of tonkotsu ramen tonight......my daughter is having supper with her boyfriend.

I'm making classic Chinese drunken noodles tonight for meatless Monday.

I'm buying Korean style fried chicken tonight to take home for my family.

I did a little cauliflower and other roast vegetables creamy soup.

It had roasted celery, onions, carrots, and potatoes in it... besides the half head of cauliflower...

It was ace... added in some sour cream at the end and some old iceberg lettuce, besides spices..

A clear 8/10 on the soup Richter scale.

So my kid took leftovers,
into school and got mocked.

She made the mistake of saying her soup had lettuce in it.

These 11-12 year old kids would be too lucky to eat a veg twice per week.

But they attacked her for lettuce in a soup.

My kid loves eating any and all veggies...

It made me want to punch their parents in the face.  :Doh2:

Quote from: Frood on September 20, 2024, 12:10:38 PMI did a little cauliflower and other roast vegetables creamy soup.

It had roasted celery, onions, carrots, and potatoes in it... besides the half head of cauliflower...

It was ace... added in some sour cream at the end and some old iceberg lettuce, besides spices..

A clear 8/10 on the soup Richter scale.

So my kid took leftovers,
into school and got mocked.

She made the mistake of saying her soup had lettuce in it.

These 11-12 year old kids would be too lucky to eat a veg twice per week.

But they attacked her for lettuce in a soup.

My kid loves eating any and all veggies...

It made me want to punch their parents in the face.  :Doh2:

I don't make cream soups, but that does seem so delicious Frood.

Quote from: formosan on September 24, 2024, 11:43:29 AMI don't make cream soups, but that does seem so delicious Frood.

Stew vs Soup.... it's a fine line.

Ramen tonight for supper .

:hapydancsmil:

Normally Mondays are meatless in our home......but today is a stat holiday..

I bought haddock fillets and Yukon Gold potatoes......I'm making fish and chips tonight.

Pepper steak and mushrooms later on.

Quote from: Cyrus on September 30, 2024, 11:44:51 AMPepper steak and mushrooms later on.

mmmmmm, enjoy your meal Cyrus.

I'm making baked cheese ravioli tonight for supper.

I'm making vegetarian fried rice with bitter gourd tonight for meatless Monday.

I'm making pineapple chicken with rice tonight for supper.

I'll be making my homemade spaghetti and meatballs tonight.

I bought fresh ramen noodles last night from T&T Market....I'm making garlic miso ramen with pork belly slices tonight.

Hot turkey sandwiches with gravy carrots and boroccoli for lunch today.

Turkey stirfry tonight.

I'm making turkey won ton soup with udon noodles tonight for supper.

I'm making baked ravioli tonight with caesar salad.....I will buy a loaf of sourdough foccacia bread to serve with it.

I'm making eggplant, bok choy and Indian style rice tonight for meatless Monday.

I'm making lemon dijon pork chops with carrots and asparagus for supper tonight.

Quote from: formosan on November 07, 2024, 11:39:48 AMI'm making lemon dijon pork chops with carrots and asparagus for supper tonight.

That sounds interesting! I thought about lemon or dijon on pork.

Quote from: Lokmar on November 07, 2024, 12:03:55 PMThat sounds interesting! I thought about lemon or dijon on pork.

It's a delightful combination Lokmar.

I'm making pan roasted pork tenderloin with sliced potatoes and green beans for supper tonight.

I've got a 2 kilo beef roast in a crock pot... turning every hour in the spiced juice.

Bay leaves, apple cider vinegar, and a plethora of spices.

8-10 hours on low and it should come out quite tender.

Quote from: Frood on November 21, 2024, 11:55:55 AMI've got a 2 kilo beef roast in a crock pot... turning every hour in the spiced juice.

Bay leaves, apple cider vinegar, and a plethora of spices.

8-10 hours on low and it should come out quite tender.

I could go for some of that right now. hmmmmm.

Quote from: Frood on November 21, 2024, 11:55:55 AMI've got a 2 kilo beef roast in a crock pot... turning every hour in the spiced juice.

Bay leaves, apple cider vinegar, and a plethora of spices.

8-10 hours on low and it should come out quite tender.

Thank you for posting this Frood......I will try it in the near future.

Quote from: formosan on November 22, 2024, 01:16:18 PMThank you for posting this Frood......I will try it in the near future.

There was beef stock too. I forgot to write it.  :Doh2:

I will be making breaded and fried haddock fillets and onion rings in the next ninety minutes.

Sounds very tasty formosan.

Quote from: Grimmy on November 23, 2024, 04:21:35 PMSounds very tasty formosan.

Thank you Grimmy......it was a nice treat.

Quote from: formosan on November 25, 2024, 11:00:04 AMThank you Grimmy......it was a nice treat.

No worries, breadcrumbs and fish go so good together, I prefer it over batter.

I'm making eggplant parmesan and stuffed peppers tonight for meatless Monday.

I'm making vegetarian mushroom pasta tonight for meatless Monday.

I made pizzas from scratch the other night for the second time ever. Used a better bread flour with more gluten and they didn't turn out half bad.

(https://i.postimg.cc/g0LLsV5M/20241214-190034.jpg)

Got tired of paying 25 bucks for a shitty pizzas with sparse toppings.

That one cost about 6 bucks... mostly in mozzarella.

Quote from: Frood on December 15, 2024, 12:28:54 PMI made pizzas from scratch the other night for the second time ever. Used a better bread flour with more gluten and they didn't turn out half bad.

(https://i.postimg.cc/g0LLsV5M/20241214-190034.jpg)

Got tired of paying 25 bucks for a shitty pizzas with sparse toppings.

That one cost about 6 bucks... mostly in mozzarella.

Do they sell pizza dough that you can bake at home where you live?

Quote from: Brent on December 15, 2024, 01:58:00 PMDo they sell pizza dough that you can bake at home where you live?

They do but it sucks.

Quote from: Frood on December 15, 2024, 08:31:29 PMThey do but it sucks.

Pizza dough is okay here.

I've been on a mission to do everything at home instead of buy it.

Want to try making butter next.

We were givem gatlic elk sausage......we'll have it on Christmas eve.

Quote from: Frood on December 16, 2024, 09:36:59 PMI've been on a mission to do everything at home instead of buy it.

Want to try making butter next.

 I want an old fashioned butter churner so bad.

Quote from: Brent on December 15, 2024, 01:58:00 PMDo they sell pizza dough that you can bake at home where you live?

 Ever made home made pizza dough? It's way better than any pre-made dough.

Quote from: Dove on December 21, 2024, 12:49:09 PMEver made home made pizza dough? It's way better than any pre-made dough.

From scratch? No.

Quote from: Brent on December 21, 2024, 01:04:50 PMFr9m scratch? No.

 Do it. You'll never look back.

Went to make a loaf of sandwich bread last night but was out of yeast. Found some in the back of the cupboard sealed but 2 years out of date.

Proofed and got a lil rise actions and went ahead.

It must have been anti yeast.

Rolled the dough out and made hardtack instead. Guess I can use it sparingly in soups as a water absorber.

Or slingshot ammo. 

Quote from: Dove on December 21, 2024, 02:31:36 PMDo it. You'll never look back.

I will look up a recipe for pizza dough on youtube.

There's so many variations of ingredients and techniques. It would be good to do one with yeast and one yeast free, some with olive oil, some with butter, et cetera.

Little under 3 kilos of vine ripened tomatoes or around 6 lbs.

For pasta and pizza sauces, soup bases.

(https://i.postimg.cc/g0wsy95y/20241223-234959.jpg)

Quote from: Frood on December 23, 2024, 07:52:52 AMLittle under 3 kilos of vine ripened tomatoes or around 6 lbs.

For pasta and pizza sauces, soup bases.

(https://i.postimg.cc/g0wsy95y/20241223-234959.jpg)

Very nice Frood.
 :good:

Quote from: formosan on December 23, 2024, 09:11:57 AMVery nice Frood.
 :good:

They're in peak system atm and going for 2.00 to 2.50 AUD per kilograms, so 1.25 to 1.60 USD for 2.2 lbs.

I've done 5 kilos so far.

Quote from: Frood on December 23, 2024, 09:24:56 AMThey're in peak system atm and going for 2.00 to 2.50 AUD per kilograms, so 1.25 to 1.60 USD for 2.2 lbs.

I've done 5 kilos so far.

They are more expensive here.....they are imported from California in the winter.

Quote from: formosan on December 24, 2024, 10:53:12 AMThey are more expensive here.....they are imported from California in the winter.

They're normally double the price I quoted here, even in season. When I see them discounted like that, just got to keep pouncing on them every day to two as quickly as they can be processed.

I am making hot turkey sandwiches tonight for supper.

We got turkey, ham, stuffing, potatoes, every kind of vegetable, kolbassa, elk smokies, holubsti, pierogies, borscht, varenyky, deruny, and nalesniki. My boy's family will be going home tomorrow with lots of leftovers.

I am making a veggie miso soup tonight for meatless Monday.....it will be a shock to us after Christmas.

I thawed out some dark turkey left over from Christmas.....I'm making a turkey stir fry tonight.

I'm making spinach beef soup tonight for supper.

I'm making vegetarian chili served with sourdough garlic bread tonight for meatless Monday.

I'm going to try kitikata ramen takeout orders tonight.

I'm making vegetarian Chinese drunken noodles tonight for meatless Monday.

I'm making Chinese almond chicken tonight for supper.

I'm cooking garlic and lemon chicken thighs in our air fryer for supper tonight.

I'm going to try making sesame soba noodles tonight for meatless Monday.....it didn't turn out so well last time I tried.

I boiled and marinated pork ribs....I'll finish them in the air fryer for supper.

We're having salmon, quinoa, and asparagus for supper tonight.

Using up non perishable items in a Chili con Carne.

Baked beans on toast all spiced up.

Quote from: Frood on February 07, 2025, 08:19:56 AMBaked beans on toast all spiced up.

Simple, yet filling.

I'm making lemon balsamic chicken thighs and potatoes tonight for supper.

It's ramen Friday......I'm so happy.

I'm making buttermilk breaded fried chicken tenders with veggies and dip for the four nations tournament today.

I wish formosan would cook for me.  :s_hi:

Quote from: Reggie Essent on February 15, 2025, 12:29:36 PMI wish formosan would cook for me.  :s_hi:

I'd love to cook for you Reggie.

I'm making crispy pork in spicy noodles for supper tonight.

I thawed out some pickerel fillets.....I'm making fish and sweet potato chips tonight.

I thawed out some dark turkey meat that was in the freezer.....I'm making turkey barley soup tonight.

I'm making a vegetarian miso soup today for meatless Monday....it has tofu, enoki mushrooms, spring onions, garlic, ginger, cauliflower, vermicelli and udon noodles.

 :facepalm: meatless wut???

Quote from: Frood on February 24, 2025, 11:44:06 AM:facepalm: meatless wut???

Meatless Monday Frood......it's a tradition in our home.

Quote from: formosan on February 24, 2025, 11:45:29 AMMeatless Monday Frood......it's a tradition in our home.

You peeps are so f'd up. If I don't serve animal protein, there's a mutiny in my house.  :pardon:

Quote from: Frood on February 24, 2025, 11:49:03 AMYou peeps are so f'd up. If I don't serve animal protein, there's a mutiny in my house.  :pardon:

It's only one day a week Frood.

I want to reduce refined carbs. It will not be easy cutting back on staples like white flour and rice.

I'm making grilled teriyaki chicken with stir fried veggies and noodles tonight for supper.

Made tuna melts with kewpie mayo, diced onions, wholemeal from the local bakery, and some masdam cheese.

Made a quick salad of tomato, corn kernels, cucumber slices, diced old roasted potatoes, and thin carrot peels. Squeezed a lime over the salad with a drizzle of olive oil plus salt and pepper.

Pretty quick. Only had 15 minutes notice that people would be here. 

Quote from: Frood on March 04, 2025, 04:53:38 AMMade tuna melts with kewpie mayo, diced onions, wholemeal from the local bakery, and some masdam cheese.

Made a quick salad of tomato, corn kernels, cucumber slices, diced old roasted potatoes, and thin carrot peels. Squeezed a lime over the salad with a drizzle of olive oil plus salt and pepper.

Pretty quick. Only had 15 minutes notice that people would be here. 

Quote from: Frood on March 04, 2025, 04:53:38 AMMade tuna melts with kewpie mayo, diced onions, wholemeal from the local bakery, and some masdam cheese.

Made a quick salad of tomato, corn kernels, cucumber slices, diced old roasted potatoes, and thin carrot peels. Squeezed a lime over the salad with a drizzle of olive oil plus salt and pepper.

Pretty quick. Only had 15 minutes notice that people would be here. 

Very seldom I make sandwiches for my family.......my son likes paninis.

I was a short order cook after school as a teenager. There's nothing that can't be sandwiched.

Quote from: Frood on March 05, 2025, 12:10:27 AMI was a short order cook after school as a teenager. There's nothing that can't be sandwiched.

That's interesting Frood.

I'm making Taiwanese beef noodle soup tonight for supper.

I found a recipe for a meatless slow cooker lasagna I am making tonight for meatless Monday..

It has cheese so it is not strictly vegan..

I want to share it.

Ingredients

For the Vegetable Layer

175 grams carrots
1 piece red pepper
2 pieces celery stalks
1 piece onion
500 grams ricotta cheese
1 tablespoon dried oregano
1 tablespoon dried thyme
2 pieces garlic cloves
1 tablespoon dried basil
For the Tomato Lentil Sauce
500 grams tomato sauce
125 grams red lentils
1 tablespoon sundried tomato paste
125 milliliters water
300 milliliters tomato sauce
1 packet Lasagne sheets (uncooked)
200 grams grated mozzarella (more if you love cheese!)

Directions

We will begin with the vegetable layer. Start off by peeling and grating your carrots, making sure to use the coarse side of the cheese grater for the best results. Once you are finished, put the resulting carrot into a bowl.
Take your celery stalks and onions, slice them thinly. Then cut your red pepper into small pieces (the smaller the better!)
Mix your red pepper and carrot together, then finely chop up your garlic and mix them all together.
You then want to add in, all together, the thyme, basil, oregano, and the ricotta cheese. Make sure to stir them together so that they are well mixed. Season with salt and pepper according to taste and then set it aside.
Take a separate bowl. In it, you want to make the tomato lentil sauce by mixing your tomato sauce and lentils with your sundried tomato paste and water. Set this bowl aside too.
Now you want to add a small amount, perhaps a few tablespoons, of tomato sauce to the bottom of your slow cooker. Also add in a lasagne sheet.
Spread approximately a third of your vegetable mix, followed by a third of the tomato lentil soup. Then place another lasagne sheet on top.
Repeat the above step until you have used all of your vegetable mix and tomato and lentil sauce.
Finally, pour 300 ml of tomato sauce on top of the whole lot and sprinkle your mozzarella cheese across the top.
Now you just need to cook it on a low setting for 4-6 hours et voila!

I am home all day today......I am cooking a turkey with stuffing, steamed veggies, gravy, and corn.

I'm making ramen tonight instead of ordering it.

I am making Thai coconut curry tonight for supper.

I'm making a vegetarian lasagna tonight for meatless Monday..

I'll serve a Caesar salad with it.

I am going to try this recipe for honey lime chicken tonight. I will double the ingredients for four people.

Ingredients
⅓ cup all-purpose flour

¼ teaspoon cayenne pepper

10 ounces boneless, skinless chicken breast, cut into strips

1 tablespoon butter

2 tablespoons lime juice

2 tablespoons honey

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

Directions
Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.

Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.

Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

We wanted to barbeque marinated chicken thighs today, but our barbeque is buried in snow again..

I'll make Philippines chicken adobo today instead.

 Didn't make this myself. My man surprised me with a jiggly cake/Japanese cheesecake last week from my favorite bakery by us

 (https://i.ibb.co/PsMQMDkq/20250320-182711.jpg)

 These are amazing.

(https://i.ibb.co/FkpdfjcB/20250227-022209.jpg)

 I've been making golden milk almost every night for a while. It's just oat milk, turmeric, cinnamon, black peppercorn, chia, maple syrup and ghee.

 Nevermind the weird chunks on top. I tried to add collagen and collustrum and it wouldn't dissolve all the way. My bad. Still drank it though.

Quote from: Dove on March 30, 2025, 04:38:18 PM(https://i.ibb.co/FkpdfjcB/20250227-022209.jpg)

 I've been making golden milk almost every night for a while. It's just oat milk, turmeric, cinnamon, black peppercorn, chia, maple syrup and ghee.

 Nevermind the weird chunks on top. I tried to add collagen and collustrum and it wouldn't dissolve all the way. My bad. Still drank it though.

Looks like your cats thew up!!!  :scared:

Quote from: Lokmar on March 30, 2025, 04:55:38 PMLooks like your cats thew up!!!  :scared:

 Yeah it does not look good at all lol the balled undissolved collustrum doesn't help lol

 I can try to make a pretty one lol

Quote from: Dove on March 31, 2025, 08:18:09 AMYeah it does not look good at all lol the balled undissolved collustrum doesn't help lol

 I can try to make a pretty one lol

The Vitamix is your friend!!!!

Cool story my wife doesnt know.....I use soda ash as a buffer for the reef tank but it gets clumpy like small gravel sometimes. Hell, now I just throw 1 or 2 cups in HER Vitamix, add a qt of water, and turn it up to full send! Sounds like I'm reconstitution cured concrete for a few seconds then viola! Its 100% mixed with no sediments!

 :thumbup:

Quote from: Dove on March 30, 2025, 04:38:18 PM(https://i.ibb.co/FkpdfjcB/20250227-022209.jpg)

 I've been making golden milk almost every night for a while. It's just oat milk, turmeric, cinnamon, black peppercorn, chia, maple syrup and ghee.

 Nevermind the weird chunks on top. I tried to add collagen and collustrum and it wouldn't dissolve all the way. My bad. Still drank it though.

I assume ghee is what is used to make butter chicken.

I'm making skillet chicken bulgogi tonight for supper.

Tonight's soup. :yeahhh:
(https://cdn.openart.ai/published/zOBmSDZg47KVZ2W5f5Lx/xI7YS-GX_2RHR_512.webp)

I took some homemade turkey soup out of the freezer....I don't feel like cooking today.

Same here.

Did tuna melts and sliced sausage melts with a beetroot and carrot salad.

I put a garlic marinade on some chicken thighs....we will barbeque them with some sweet potatoes tonight.

I'm making a vegetarian lasagna tonight with vegan cheese for meatless Monday.

I'm making pork neck bone soup tonight for supper....it's called gamjatang in Korean.

Ingredients for Gamjatang (3 to 4 servings)
Main
1.4 kg / 3 pounds pork neck bone (try to pick the bones with lots of meat on them)
7 cups water
3 potatoes (500 g / 1.1 pounds), peeled & cut into smaller chunks
6 napa cabbage leaves (300 g / 10 ounces), rinsed
100 g /3.5 ounces mung bean sprouts, rinsed
(optional) 30 g / 1 ounces crown daisy leaves, rinsed
(optional) 6 perilla leaves, thinly sliced
(optional) 2 green chilies, thinly sliced
Aromatic Vegetables
1 onion (160 g / 5.6 ounces), peeled & halved
30g / 1 ounce green onion (white part only)
5 cloves garlic (30 g/ 1 ounce), peeled
1 ginger (5 g / 0.2 ounce), peeled & thinly sliced
1 tsp whole black pepper
Seasoning base (mix these well in a bowl)
3 Tbsp gochugaru (Korean chili flakes)
2 Tbsp doenjang (Korean soybean paste)
2 Tbsp rice wine
1 1/2 Tbsp minced garlic
1 Tbsp gochujang (Korean chili paste)
1 Tbsp Korean fish sauce
1 Tbsp water
1 tsp minced ginger
A few sprinkles of ground black pepper

Other condiments
1/8 tsp fine sea salt
1 Tbsp roasted sesame seeds or perilla seeds,  ground
*1 Tbsp = 15 ml, 1 Cup = 250 ml


Instructions
Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
While the bone broth is simmering;
(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.
(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

I'm making a broccoli and chicken casserole for supper tonight.

I'm making four bowls of vegetarian Korean bibimbap tonight for meatless Monday.

I'm making Shanghai noodles tonight for supper.

Shanghai Noodles Ingredients:
1 lb of Pork sliced thinly (I used Pork Lion)
2 tbsp of Soy Sauce
1 tsp of White Pepper
1 tbsp of Corn Starch
½ Cabbage sliced
8 Shiitake Mushroom sliced
2 packs of Shanghai Noodles (400g)

Sauce Mixture:
2 tbsp of Soy Sauce
1.5 tbsp of Dark Soy Sauce
1 tbsp of Oyster Sauce or Vegetarian Oyster Sauce
1 tsp of Sugar
½ cup of Chicken Stock or Vegetable Stock

Directions:
Marinate pork with soy sauce, white pepper, and corn starch while you prepare the veggies.
Turn the heat to medium-high and drizzle in some oil. Once the pan is hot, add in the cabbage first, followed up by the sliced pork, add the mushroom and finally add in the noodles. Drizzle on the sauce and put the lid on to let it cook for 6-8 minutes.
After 6-8 minutes, the liquid should be soaked in the noodles, mix everything.
Turn the heat to high and saute the noodles for another 2-3minutes.
Optional, but highly recommended, drizzle on homemade chilli oil.

Today the China sweet and sour chicken.
(https://tipbuzz.com/wp-content/uploads/Sweet-and-Sour-Chicken-Featured.jpg)

Normally I make vegan meals on Monday, but today is a holiday and the unofficial start to summer..

We are having pork tenderloin, pineapple, red onion and bell pepper skewers, marinated chicken thighs and eggplant on the barbeque today.

We're going to barbeque pork shoulder steaks that have been marinating overnight.

(https://www.tasteofhome.com/wp-content/uploads/2024/11/EXPS-TOHD24_243975_JackieAlpers_06.jpg?fit=700,700)
Instant pot sesame chicken

We're having bison burgers on fresh brioche buns today on the barbeque.

I found a recipe for Vietnamese chicken pho I'm going to try tonight.

For the broth:
Chicken – chicken thighs for convenience  but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!

Leftover chicken – Use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour!

Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!

Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!

Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;

Sugar – Pho broth is actually a bit sweet. Most people don't realise it because it's subtle! But it's there – and if you don't use enough sugar, you will notice something lacking in the broth

Three cooking steps:

Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!

Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and

Strain, shred chicken, serve with toppings.
(https://www.recipetineats.com/tachyon/2020/05/Chicken-Pho_2.jpg?resize=900%2C1260&zoom=0.72)

We're have barbecue pork tenderloin skewers today.

I'm making avocado Alfredo with a Caesar salad tonight for meatless Monday.

I'm making slow roasted pork and peppers tonight for supper with miso roasted carrots.

When you don't have time to cook -

Quote from: Oliver the Second on June 12, 2025, 09:20:22 PMWhen you don't have time to cook -

Empty calories. Absolutely no nutrtion.

I'm making vegetarian lasagna tonight for meatless Monday.

I thawed some ruffed grouse we were given.....I'm cutting them into strips and making breaded chicken tender strips tonight in the air fryer.

Despite the rain forecasted for today, we're going to barbeque marinated chicken and veggie skewers.

I'm making a chicken curry on rice tonight for supper.

We're doing Hawaiian marinated chicken thighs on the barbeque today.

I'm using this recipe to make vegetarian lasagna tonight for meatless Monday.

Vegetarian Lasagna Ingredients
Fresh veggies, of course! I pack this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach.

Lasagna noodles
 
Ricotta cheese

Shredded pecorino and mozzarella cheese – For topping the lasagna
And fresh basil and/or parsley – For garnish.

How to Layer Vegetable Lasagna
Start with a 9×13-inch baking dish. Spread 1 cup of the tomato sauce on the bottom.

Then, add a layer of noodles.
Top the noodles with half the ricotta mixture.
Layer half the spinach over the ricotta, and scatter half the roasted vegetables in an even layer.
Dot the vegetables with 2/3 cup of the marinara sauce.
Repeat the layering process in the same order:

1. Noodles
2. Ricotta
3. Spinach + roasted veggies
4. 2/3 cup marinara sauce

Top with a final layer of noodles, the remaining sauce, and the shredded cheese.

I did a pork roast in the slow cooker today......it's so tender.

Ham and mushroom carbonara, beetroot, corn, iced tea.

Quote from: Frood on July 21, 2025, 05:14:59 AMHam and mushroom carbonara, beetroot, corn, iced tea.

It must've been delicious Frood.

Quote from: formosan on July 21, 2025, 10:30:28 AMIt must've been delicious Frood.

It was edible.  :dontknow:

I'm making Taiwanese style fried rice noodles for supper tonight. They contain pork loin, eggs and veggies for a complete meal.

Slow cooking a large rump steak. It will be for sandwich meat.

I'm making garlic ramen tonight instead of buying takeout orders.

Tonight for meatless Monday I'm making a real vegan meal, coconut rice bowls..

Ingredients in Coconut Rice Bowls
Jasmine Rice
Coconut milk
Aromatics, Herbs, and Spices: ginger, garlic, lemongrass, cilantro, mint, Yellow Curry Powder
Protein: tofu (or chicken or shrimp)
Vegetables: asparagus, green onions, peas (or sub broccoli, snow peas, green beans, peppers, or carrots)
Coconut oil
Sriracha (or sambal olek)
Soy Sauce
Coconut Sugar
Toasted Coconut Flakes
Lime Juice


How to make Coconut Rice Bowls
Step one
Cook the rice: Add rice, coconut milk, water, curry powder, salt, and 1 teaspoon of ginger.  Bring to a simmer.  And cook for 20 minutes.

Step two
Make the Sauce: Whisk together sriracha, soy sauce, and coconut sugar.  Set aside.

Step three
Pat tofu dry and cut into thick strips.

Prep veggies.  Here we are using asparagus, but you can swap out for your season favorites.

Step four
Sear Tofu (or cook chicken, fish or shrimp if using):  Heat a pan to med-high (we like cast iron).

Add 1 tablespoon coconut oil and a sprinkle of salt and pepper.  Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes.  Set tofu aside.

Step five
Sauté Veggies: In the same pan that you cooked the tofu in add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute.

Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.  Add green onions and 1 tablespoon of water, scraping the pan to loosen all the stuck bits, cooking for another minute more.

Step six
Combine: Add tofu, sauce, peas, and lime juice, stirring to combine.  Take off the heat.

A pack of sausages...

Best before 20.06.2025.


I´m gonna eat them.

Quote from: Odinson on July 29, 2025, 03:49:21 PMA pack of sausages...

Best before 20.06.2025.


I´m gonna eat them.

They should be okay to eat Odi.

Quote from: formosan on July 30, 2025, 11:08:09 AMThey should be okay to eat Odi.

Really?

The expiration date was over a month ago.

Quote from: Odinson on July 30, 2025, 12:30:06 PMReally?

The expiration date was over a month ago.

If it was milk or dairy it wouldn't be safe......sausages have a lot of preservatives.

Quote from: formosan on July 31, 2025, 10:01:02 AMIf it was milk or dairy it wouldn't be safe......sausages have a lot of preservatives.

Plus its vacuum sealed.

I fried them and ate them... Still here.

Scientists tested a pack that had been in the trunk of a car for 12 years...

It was still safe to eat but they said that its not gonna taste very good.

I tried delicious homemade wild game sausages back in Canada that did not have a bunch of carcinogenic additives.

Quote from: Odinson on July 31, 2025, 08:55:35 PMPlus its vacuum sealed.

I fried them and ate them... Still here.

Scientists tested a pack that had been in the trunk of a car for 12 years...

It was still safe to eat but they said that its not gonna taste very good.

I knew they would be safe Odi.

I'm making lemon and chicken asparagus pasta tonight for supper..

It's a light summer meal that I have been wanting to make.

Fried chicken and cheese, egg salad, and cheese and onion sandwiches...

I'm making panko crusted pork chops with carrot mash tonight for supper.

Ingredients

2 lb. carrots, peeled and cut into 2-inch pieces

4 Tbsp. salted butter, cubed

1 Tbsp. honey

1/2 tsp. kosher salt, plus more to taste

1/4 tsp. cayenne pepper

5 Tbsp. panko breadcrumbs

1 Tbsp. olive oil

4 4-ounce boneless pork loin chops (about 1 inch thick)

2 Tbsp. honey mustard

Chopped fresh parsley, for topping


Directions

1 Preheat the oven to 425 ̊. Fill a medium saucepan with 2 inches of water. Set a steamer basket in the pan and add the carrots. Cover and steam over medium-high heat until tender, about 20 minutes.

2 Drain the carrots and transfer to a food processor. Process until mostly smooth but not totally pureed. Add the butter, honey, salt and cayenne and pulse until the butter is fully incorporated. Keep the mash warm.

3 While the carrots cook, prepare the pork: Combine the panko, olive oil and a pinch of salt in a small bowl.

4 Place the pork chops on a baking sheet. Cover with the honey mustard, then top evenly with the panko mixture, pressing to adhere.

5 Bake the pork chops until the panko is golden and the meat is almost cooked through, 10 to 12 minutes (the pork will continue to cook out of the oven). Serve with the carrot mash and top with parsley.
(https://hips.hearstapps.com/hmg-prod/images/panko-crusted-pork-chops-65f0349555c55.jpg?crop=0.611xw:0.916xh;0.187xw,0&resize=1200:*)

We are going to barbeque bone in chicken thighs using a Hawaiian marinade today.

We're cooking pork chops potatoes and asparagus on the barbeque.....we'll have apple sauce with our meal.

I'm making a Chinese restaurant style firm tofu and broccoli tonight for meatless Monday.

We are doing sirloin steaks on our barbeque today served with mushrooms in butter, asparagus, and fresh Taber corn.

I'm making vegetarian Chinese drunken noodles tonight for meatless Monday.

Summer is quickly drawing to a close.....we want to take advantage of the nice weather and use our barbeque..

Today we will cook Japanese yakitori chicken skewers on the barbeque.

I'm making chicken curry with naan bread tonight for supper.

We always barbeque every Labour Day weekend and this year is not different..

We are having honey garlic chicken and veggie skewers.

Normally Mondays are meatless in our house, but not today......we're doing beer butt chicken on the barbeque..

Happy Labour Day.

I made a shredded pork stir fry with sweet bean sauce today.

I'm making Chinese lemon chicken tonight for supper.

I'm making Philippines style pork adobo for supper tonight.

Quote from: formosan on September 16, 2025, 11:50:54 AMI'm making Philippines style pork adobo for supper tonight.

Sounds good!

Quote from: Lokmar on September 16, 2025, 11:55:24 AMSounds good!

I hope so Lokmar..

We used to have a poster on this forum, Azhya Aryola who was from the Philippines.....she posted a recipe for pork adobo and I saved it.

We're having bison burgers on the barbeque for this delightful final day of summer.

I'm making one of my son's favourites, tsao mi fun or Taiwanese fried noodles.
(https://www.allrecipes.com/thmb/v8oL7OzftfYFRuWeJfKWAkAKD8E=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/4462523-tsao-mi-fun-taiwanese-fried-rice-noodles-thedailygourmet-4x3-1-1cad4b4df1574a3ea44447e29ecfbee1.jpg)

I bought potato and cheese perogies that we'll have tonight for meatless Monday..

They're not vegan but they're meatless.

I'm making Japanese tonkatsu tonight for supper.

We are going to put tropical marinated chicken thighs on the barbeque soon with Taber corn..

There won't be many weekends as good as today left in 2025.

I'm making a sour pork and potato soup tonight for supper.

My husband is Dutch.....tonight I'm making Dutch meatball soup.


Catherine Van Hezewijk, mother of test kitchen home economist Susan, often makes this traditional soup, which is the inspiration for our streamlined version.

Ingredients
 3 cans beef stock
 10 cups water
 3 leeks chopped
 1 1/2 cup chopped celery (about 3)
 1 1/2 cup chopped carrots (about 3)
 1 lb lean ground beef
 1/2 cup dry bread crumbs
 2 tablespoons chopped fresh parsley
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1 pinch nutmeg
 1 cup fine egg noodles
 1 tablespoon soy sauce
 1 teaspoon Worcestershire sauce

DIRECTIONS
In large saucepan or Dutch oven, bring stock and water to simmer. Add leeks, celery and carrots; cook for 30 minutes.

Meanwhile, in bowl, mix together beef, bread crumbs, 2 tsp (10 mL) of the parsley, salt, pepper and nutmeg; form by tablespoonfuls (15 mL) into balls. Add to soup; simmer for 15 minutes or until no longer pink inside. Make-ahead: Let cool for 30 minutes, refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.

Add noodles; cook for 8 to 10 minutes or until tender but firm. Stir in soy sauce, Worcestershire sauce and remaining parsley.
(https://www.highlandfarms.ca/wp-content/uploads/2021/05/Dutch-Meatball-Soup.jpg)

We went for Octoberfest buffet after fellowship today.....it was so good but I'm so full.

We are going to barbeque pork onion and pineapple skewers today......this might be our last time to cook on the barbeque this year.

I'm making a vegetarian Japanese style miso based soup tonight for meatless Monday....lots of veggies and tofu along with vermicelli.

I'm making an all in one pot creamy broccoli pasta for supper tonight.