Gregorian Chant Posted April 21, 2020 Share Posted April 21, 2020 3 minutes ago, Fauve Aeon said: How was the pasta texture? Sounds good! Not bad. It came out al dente after about 20 minutes. 2 Link to comment Share on other sites More sharing options...
Fauve Aeon Posted April 25, 2020 Share Posted April 25, 2020 3 Link to comment Share on other sites More sharing options...
Fauve Aeon Posted April 25, 2020 Share Posted April 25, 2020 (edited) Yeah, I’m bumping it again...time for BRUNCH! fritatta, spinach and bacon...stuffed zucchini with Italian sausage and roasted asparagus, roasted carrots with fleur de sel and lots of cheap pepper I’m trying to use up. 🤣 As long as the oven is on, might as well fill it. The fritatta was big and I also baked stuffed mushrooms for lunch and that fills both racks. It was also chilly this morning so it heated the kitchen just enough. We have a big gas heater for the central heating in the house which is an energy hog so baking warms the house. In warmer weather, I have a smol toaster oven and I mostly do not bake much big stuff. Almost time to make the switch. (bitches love brunch!) 🥰 Edited April 25, 2020 by Fauve Aeon 2 Link to comment Share on other sites More sharing options...
Gregorian Chant Posted April 25, 2020 Share Posted April 25, 2020 Today is bibimbap day. It's a Korean rice bowl where you toss some meat and vegetables on rice. I made mine with what I have in the kitchen: ground beef, kimchi, canned corn, and sliced apple. 1 Link to comment Share on other sites More sharing options...
Fauve Aeon Posted April 26, 2020 Share Posted April 26, 2020 I’m going on a pork roast adventure today. I allowed substitutions in my grocery order for meat because we’re iffy on what’s in stock from day to day and pickup and delivery times are on a 5 day delay here still. So I have a cut of pork I’ve never cooked before. Wish me 🍀 The beef pot roast cubed, marinated and stir fried did turn out well Friday so I’m hoping for 2 for 2. 2 Link to comment Share on other sites More sharing options...
Gregorian Chant Posted May 1, 2020 Share Posted May 1, 2020 I got a hold of some sweet potatoes. I'm going to try for chicken, sweet potato & rice casserole. https://www.foodandwine.com/recipes/chicken-sweet-potato-and-rice-casserole 3 Link to comment Share on other sites More sharing options...
Seicher Rae Posted May 5, 2020 Share Posted May 5, 2020 I just found this terrific link (Thanks Washington Post!). There's a cookbook out there called "Good and Cheap" and it won the James Beard Award in 2015. It is about eating for about $4 per day, and for people on SNAP benefits (food stamps). You can buy it on Amazon BUT it is now available as a free pdf in both English and Spanish. The recipes look really yummy, not just the usual "buy crap in bulk" suggestions for eating cheaply. And while it isn't for dinner tonight, as I'm going to let the chicken marinate overnight, tomorrow I'll have the Filipino Chicken Adobo from the pdf version. 3 2 Link to comment Share on other sites More sharing options...
Seicher Rae Posted May 5, 2020 Share Posted May 5, 2020 On 4/25/2020 at 1:25 PM, Fauve Aeon said: lots of ooooooh goodness and photo Fauve, everything looked really great but I'm curious about the tea(?) coffee(?). How do you make the little colored circles of what is it? Link to comment Share on other sites More sharing options...
Fauve Aeon Posted May 20, 2020 Share Posted May 20, 2020 On 5/5/2020 at 4:45 PM, Seicher Rae said: Fauve, everything looked really great but I'm curious about the tea(?) coffee(?). How do you make the little colored circles of what is it? In Line Camera 😉 A recent thing. I grew some pea shoots... Filling is masago and Greek yogurt, underneath is a sprinkle of wasabi fumi furikake Link to comment Share on other sites More sharing options...
Fauve Aeon Posted May 20, 2020 Share Posted May 20, 2020 Double dip. I also have these few little lettuces but they are being so slow...I am going to plant a zillion more in a wide pot and just harvest them as babies and nom them up before they have time to bolt. 1 Link to comment Share on other sites More sharing options...
BelindaN Posted May 20, 2020 Share Posted May 20, 2020 For grandpa it would be tripe & vinegar, or a dripping sandwich. I kid you not. From the black pudding menu...... 1 Link to comment Share on other sites More sharing options...
SpiritSparrow Skydancer Posted May 20, 2020 Share Posted May 20, 2020 (edited) Edited May 20, 2020 by Tarina Sewell I made em yummy 1 Link to comment Share on other sites More sharing options...
SpiritSparrow Skydancer Posted May 20, 2020 Share Posted May 20, 2020 On 5/5/2020 at 5:42 PM, Seicher Rae said: I just found this terrific link (Thanks Washington Post!). There's a cookbook out there called "Good and Cheap" and it won the James Beard Award in 2015. It is about eating for about $4 per day, and for people on SNAP benefits (food stamps). You can buy it on Amazon BUT it is now available as a free pdf in both English and Spanish. The recipes look really yummy, not just the usual "buy crap in bulk" suggestions for eating cheaply. And while it isn't for dinner tonight, as I'm going to let the chicken marinate overnight, tomorrow I'll have the Filipino Chicken Adobo from the pdf version. i am drooling for real over this.. damn Link to comment Share on other sites More sharing options...
Fauve Aeon Posted May 23, 2020 Share Posted May 23, 2020 Pork roast. Half-loin roasts were back at the grocery so I spiced one end with basil pesto, the other with cumin, red chile and garlic and made an unseasonal red/green Christmas roast. Quizzing the other half on which side he liked best. The jury is still out. ...also made a bleu cheese and Brussels sprouts slaw. It holds its own with the pork. Blanching the halved sprouts before slicing them finer makes it slightly less belligerent but keeps the crunch. Link to comment Share on other sites More sharing options...
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