What Have You Cooked Recently?

[isalaide]

I reorganised some of my cabinets and discovered that apparently I have a spaghetti buying problem as I found 14 packets of unopened, in-date spaghetti. This makes seven kilos of dried spaghetti.

The kids are distraught as this will be the summer holidays of Mummy Why Is It Spaghetti Again For Dinner. I am open to non-standard suggestions for this spaghetti as even kids cannot eat spag bol every night.

 

[Kosher Salt]

I am open to non-standard suggestions for this spaghetti as even kids cannot eat spag bol every night.

Lo mein. The noodles are a pretty good substitution.

Of course even in the typical Italian theme you can have some variation in the sauce. Red sauce, white sauce, vodka sauce. Improvise a sauce by tossing the noodles with some melted butter, olive oil, grated parm, herbs, and scorched cherry tomatoes.

You can also do a baked casserole-style dish with spaghetti, shredded chicken, cream of something soup (mushroom or chicken, depending on picky eaters), cheese, maybe some veggies or other ingredients depending on the particular recipe you find...

 

[isalaide]

Lo mein. The noodles are a pretty good substitution.

Of course even in the typical Italian theme you can have some variation in the sauce. Red sauce, white sauce, vodka sauce. Improvise a sauce by tossing the noodles with some melted butter, olive oil, grated parm, herbs, and scorched cherry tomatoes.

You can also do a baked casserole-style dish with spaghetti, shredded chicken, cream of something soup (mushroom or chicken, depending on picky eaters), cheese, maybe some veggies or other ingredients depending on the particular recipe you find...

I will look at lo mein options but they hate Chinese. Food, I mean. I don't think they have racist views as far as I know.

I do have most of the rest of those dishes in rotation but they got pissed about turkey tetrazzini recently for... kid reasons. Honestly they actually ask for something one week and then all claim they don't eat it the next.

I went out to see my mother in law the other night, and they pissed my extremely laidback husband off enough with the dinner boogaloo that he just made everyone a Pot Noodle. Worst thing was, they liked it.

 

[MsFrancisFoster]

The kids are distraught as this will be the summer holidays of Mummy Why Is It Spaghetti Again For Dinner. I am open to non-standard suggestions for this spaghetti as even kids cannot eat spag bol every night.

I have got a few recipe websites saved specifically for Spaghetti cause my mum was like this too. Pasta hoarder extreme. Worse is she's not even supposed to be eating it but she buys it anyway. Old habits die hard lmao.

1. Beep
2. Boop
3. Baap

Dunno what your kids will and won't eat but there's a lot to pick from. I hope this helps you use up all your renegade pasta!

 

[isalaide]

I have got a few recipe websites saved specifically for Spaghetti cause my mum was like this too. Pasta hoarder extreme. Worse is she's not even supposed to be eating it but she buys it anyway. Old habits die hard lmao.

1. Beep
2. Boop
3. Baap

Dunno what your kids will and won't eat but there's a lot to pick from. I hope this helps you use up all your renegade pasta!

THANK YOUUUUUUUU

 

[WonderWino]

That was my first time cooking heart. Next time I'm going to marinate it overnight because it was way too tough. Delicious but tough. All I did for seasoning was some salt and pepper. I'm in the minority but I like liver. My hunting buddies always give me the organ meat that's considered trash meat. It's all about how it's cooked.

Much like liver, i'd recommend soaking the heart in milk overnight in the fridge. It helps alot with tenderizing, as does cooking it with onions. Like you said its all about how its cooked. On that note, for liver i'd highly recommend doing the milk soak and then cooking it with bacon and onions, and then putting it into a blender with a the bacon, onions, whatever spices you like and a decent amount of lard to make a thick emulsion. It makes a great and very rich spread for bread. a thick layer of that on fresh baked bread is fantastic. Leaving the onions out of that recipe makes a version thats good to have around for older, sick or dogs with dental issues as its rich, very nutritious and easy to eat. Though for the dog version i'd suggest including some egg or egg yolks and a bit of olive oil for a healthy coat and joints. Though it makes a good treat mixed in with dry dog food as well. For dogs that love chicken like mine does you can add some extra flavoring by throwing some boiled chicken skin into the mix when you're blending it

and speaking of liver, holy shit did it ever get expensive in stores in the last couple years. Before covid I could get a big pack of beef liver at the store for 88 cents. Today it averages $6 for the same pack. I can see everything else going up but offal isn't exactly popular these days so its a bit concerning to see something that should be as cheap as meat gets jumping up in price to that degree

 

[CIS White Droid]

I had some sherry kicking around that needed to be used up so I decided to make some onion soup. Deceptively simple and absolutely delicious. Sadly I didn't have any baguette or gruyere in the house.

3 onions (sliced)
2 cloves of garlic (minced)
2 tbsp butter
~2 tbsp sherry
4 cups beef broth
salt and pepper to taste

Toss the onions, garlic and butter in a pot. Cover with water and cook until the water completely evaporates. Brown the onions and deglaze with the sherry. Add the broth and bring to a boil. Simmer for 10-15 minutes. Test for seasoning and adjust as needed. Enjoy.

 

[AnOminous]

I had some sherry kicking around that needed to be used up so I decided to make some onion soup. Deceptively simple and absolutely delicious. Sadly I didn't have any baguette or gruyere in the house.

3 onions (sliced)
2 cloves of garlic (minced)
2 tbsp butter
~2 tbsp sherry
4 cups beef broth
salt and pepper to taste

Toss the onions, garlic and butter in a pot. Cover with water and cook until the water completely evaporates. Brown the onions and deglaze with the sherry. Add the broth and bring to a boil. Simmer for 10-15 minutes. Test for seasoning and adjust as needed. Enjoy.

I love this but can't really appreciate it without some croutons made with whatever stale French bread is around and toasted until crispy, then dunked and baked in crocks topped with gruyere, fontina, swiss, mozzarella, basically anything that will brown and crisp up on top, as much of a pain in the ass as it is to wash those crocks afterwards.

Also I prefer stout to sherry in this. Some may consider that heretical. I mainly like sherry (I do not like it at all for drinking) in seafood bisque type things. I think it's great in a lobster bisque.

 

[Takayuki Yagami]

Tonight I made myself a tuna melt.

This recipe.

View attachment 6006298

It's pretty bangin. When I first heard of the concept, it kinda grossed me out. I'm embarrassingly slow to get comfortable with fishy things, even though I'm from a very seafood place.

But one time I had a grilled cheese with crab dip on it and it blew my mind.

Tuna's not as good as crab, but this is still a great sandwich.

I should've put more tuna salad on though. I have enough left for another sandwich, so that'll be lunch tomorrow I suppose. I'll really pile the tuna salad on tomorrow's sandwich.

I love stovetop popcorn. I have a whirley pop and it makes it super easy.

I like experimenting with different toppings. Like garlic powder or chili powder.

I do also like the flavacol topping. It makes me nostalgic for a time before they were squiring butter flavored oil in your popcorn that only serves to make everything soggy.

Do you know if you have the one with the metal or nylon gears? I’ve been in the mood for popcorn recently.

 

[There She Glows]

I reorganised some of my cabinets and discovered that apparently I have a spaghetti buying problem as I found 14 packets of unopened, in-date spaghetti. This makes seven kilos of dried spaghetti.

The kids are distraught as this will be the summer holidays of Mummy Why Is It Spaghetti Again For Dinner. I am open to non-standard suggestions for this spaghetti as even kids cannot eat spag bol every night.

You can turn spaghetti noodles into ramen noodles for soup and asian noodle salads with baking soda.

 

[isalaide]

You can turn spaghetti noodles into ramen noodles for soup and asian noodle salads with baking soda.

this is informative as fuck my kiwifren

 

[Marvin]

Do you know if you have the one with the metal or nylon gears? I’ve been in the mood for popcorn recently.

Metal gears.

And I went downstairs to check because my amazon receipt back from when I first got it says nylon gears. They must've changed the listing.

But yeah, if anyone likes popcorn, I highly recommend the whirley pop.

 

[Aiōn]

I made some Mexican chicken and stretched it over 3 meals since I had to open quite a few jars and cans.


I've baked some cornbread to use up the leftover corn and I'm defrosting some beef for a chili tomorrow to go with it. One night I made some chocolate French toast using some old sliced bread from the freezer and I topped it with caramelized bananas and chopped hazelnuts.

I've been having a smoothie bowl virtually everyday, here are the latest ones: Papaya and mango, raspberry and black cherry.

 

[WonderWino]

I had some sherry kicking around that needed to be used up so I decided to make some onion soup. Deceptively simple and absolutely delicious. Sadly I didn't have any baguette or gruyere in the house.

3 onions (sliced)
2 cloves of garlic (minced)
2 tbsp butter
~2 tbsp sherry
4 cups beef broth
salt and pepper to taste

Toss the onions, garlic and butter in a pot. Cover with water and cook until the water completely evaporates. Brown the onions and deglaze with the sherry. Add the broth and bring to a boil. Simmer for 10-15 minutes. Test for seasoning and adjust as needed. Enjoy.

That sounds really good. Only thing i'd change about it is adding a couple slices of finely minced beef fat to boil down and add a beefy richness to the soup. I usually keep some fat cut off steaks and roasts in the fridge just for adding to soups like that

 

[GeorgeHWBush]

Learned to cook chicken using this method and it was very very good!

 

[Meat Target]

Chili dogs for Independence Day

 

[Triple Flutz]

We smoked a rack of ribs and a pork butt, and my in-laws are bringing sides. I made my husband some cold-brewed iced tea-based mocktails just to be festive since he stopped drinking a few years ago, and I'm going to have a grapefruit shandy later, maybe a few more if I'm feeling it. He looked at me all amused like I was doing too much but he's enjoying them quite a bit, lmao.
I've been cooking as much as usual, which is to say 3 meals a day, every day, except when my husband grills once or twice a month, so I'm not sure why I've been neglecting this thread. I obviously can't remember everything I've made over the past few weeks, but here are a few dinners I can remember off the top of my head-
Massaman beef curry with a ton of potatoes. I swear I could make it with just vegetables and everyone would be just as happy, but the kids have a habit of going through phases where they won't eat any protein, animal or otherwise, so I always try to have it available as an option.
Japanese curry.
Ribeyes with sautéed spinach and roasted duck fat potatoes.
Homemade pizzas.
Crispy pan-fried rainbow trout with roasted vegetables and a lemon butter caper sauce.
Breakfast sandwiches for dinner on one day we came home 45 minutes before the kids' bedtime.
Red beans and rice.
Pasta puttanesca with a fines herbes salad.
Greek salad, lots of greek salad. I usually make homemade greek dressing, but I've taken to making a simple lemon/olive oil/garlic/salt/pepper/tiny bit of mustard vinaigrette or a vinaigrette of cilantro/garlic/habanero/olive oil/salt/pepper/lime when we have a shitload of greek salad in a short period just to offer different flavor profiles. Works just fine imho.
Choo chee fish curry.
Roasted poblano mac and cheese.
My kids like vegetables quite a bit, especially steamed broccoli and roasted veg, but they've never been big on salads. I offer a green salad like 5-6 days a week as a side just because it's healthy, simple to make, and tasty, and never stopped adding a small portion to their plates but for the longest time, it'd just go untouched. Recently, they've actually started to eat all of it so I feel like my persistence and pig-headed devotion to offering it is vindicated despite years of ending up just eating it when I pick up plates to wash the dishes.

 

[Super Guido]

I wanted to try my hand at caramelizing onions, but I think I ended up making a confit instead because I overdid it on the oil. Last time I didn't use enough, I ended up burning the onions.

It's still quite delicious as a confit, though. I slow-cooked the onions in avocado oil and butter, stirring every few minutes, until they broke down somewhat. Lovely taste, lovely smell.

 

[The I Scream Man]

Chili dogs for Independence Day

Probably gonna do this too, and make some breakfast burgers, I got some brisket/beef patties I made and need to use up so I'll most likely fry a few eggs, toss them on top of said burgers

I like my breakfast burgers to be assembled as follows:

Bun
Fried egg (or ideally over medium, I like a relatively runny yolk)
Onion (big round slice)
Charred bell pepper
Cheese
Patty
Bun

With condiments of course. Messy and fun

 

[HarveySperg41]

Had some old peaches I needed to use before they went bad, so I made a peach sticky rice. Southern meets Philippines.


Also made some cornbread and baked it in the smoker.

Now I have to work and the bibimbap ingredients.