What Have You Cooked Recently?

RollerGator said:
For the first time in my life I started making salads because I had a bunch of leftover kale. Now I discovered that I actually enjoy them. I started making them with kale, spinach, romaine, cucumber, and roasted chickpeas to substitute for croutons. What else would you guys recommend adding?
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I'm a big fan of baby spinach, beet (red and yellow), dried cranberry, pecan and feta salads. Cherry or grape tomatoes are great in salads as are sliced fresh mushrooms, roasted corn, thinly sliced or pickled onions and in the summer I'll make "dinner salads" by adding some sliced, grilled meat. Green salads are wonderful and I really don't get people that don't like them.
 
RollerGator said:
For the first time in my life I started making salads because I had a bunch of leftover kale. Now I discovered that I actually enjoy them. I started making them with kale, spinach, romaine, cucumber, and roasted chickpeas to substitute for croutons. What else would you guys recommend adding?
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My favorite salad these days is Korean salad, so just romaine lettuce and red onions and this dressing:

3 tbsp soy sauce
2 tbsp Korean plum sauce (매실청)
1.5 tbsp Korean red pepper flakes (고춧가루)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1 tsp rice vinegar
1 tsp minced garlic
1/2 tsp granulated sugar or allulose
 
OK food prepping for the week, therefore, cooking,
-- crestless asparagus quiche (trying in a small loaf pan as my tart pan broke),
-- baking chicken breast to put on fresh salad leaves, and
-- I have smoked tofu so going to make a stir fry with that (I probably will make chilli salt tofu on the side of the veg stir fry).
 
Please report how that quiche comes out, sounds interesting idea wondering how texture would be. Idea sounds like wife would go bonkers for it.

Nothing to really brag about my last "cooking" was a ton (or 1lb) of rice. Mrs basso and I have been on a kick for breakfast we have a big scoop of rice, microwave it, throw an egg in mix it up the heat cooks the egg (apparently this is a really common Japanese breakfast) but, we throw in a handful of kim chi because it's yummy AF.

Normally I'm a 2 egg, toast, meat guy and she's a white monster breakfast. But we legit feel healthier from this and it's dirt cheap and easy. Give it a try!
 
RollerGator said:
For the first time in my life I started making salads because I had a bunch of leftover kale. Now I discovered that I actually enjoy them. I started making them with kale, spinach, romaine, cucumber, and roasted chickpeas to substitute for croutons. What else would you guys recommend adding?
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The way I got into big salads was by making a list with all the things I like that could conceivably go into a salad split into the categories of greens, veg, fruit, protein, carb, and dressing/toppings. Having all my options laid out like that helps with inspiration, and having the columns helps keep things balanced.

In this case I might add some red onion, kimchi, pepperoncini, radishes, or cherry tomatoes. Tzatziki or a lemon-tahini dressing. If I was having it just by itself, feta or tempeh or canned tuna, and couscous or bulgur.
 
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So I made the crab boil chicken I asked about the other day. I left it cook until some of the pieces are starting to jelly. Falls right off the bone. Good spicy flavor but salty as possible. I almost want to boil it in plain water to reduce the salt.

E: to add to the salad talk. I had a small salad at the Mexican restaurant earlier. It had a vinegar based cilantro dressing on it. That may have been the best dressing I've ever tried and it has to be miles healthier than ranch
 
Got Milk! said:
So I made the crab boil chicken I asked about the other day. I left it cook until some of the pieces are starting to jelly. Falls right off the bone. Good spicy flavor but salty as possible. I almost want to boil it in plain water to reduce the salt.
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I'd recommend against that. Instead, try pulling it off the bone, shredding, and incorporating into rice or using as taco/enchilada meat, or whatever other shredded chicken application. Shredding will take the very salty exterior meat, and blend it with the much less salty interior meat, balancing out the overall flavor.
 
Been on a chinese kick lately. Especially since I get a new wok seasoned. Big dead simple meal I make is using a lot of Sichuan peppercorns, harissa powder and lemon pepper seasoning ground together and tossed into new potatoes I've boiled tender in my wok with pork lard and chillies+garlic+ginger. Garnish with green onions. Fry the seasoning with the lard to stain the oil and make it fragrant. I also toss in some Doubanjiang sometimes to really make it pop.
I got from a Kenji Lopez video when he was in Xi’an, China
https://cooking.nytimes.com/recipes...unlocked_article_code=1.Cl4.SAdu.DgSG55qyl8N0
 
Bassomatic said:
Normally I'm a 2 egg, toast, meat guy and she's a white monster breakfast
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Don't think I've ever seen a woman drink a classic Huwite Power Monster. Not even sure if it's safe/legal...but at least you can be sure she's raycist.

(If you get bored with just egg/rice, you can do a sort of egg mug / omelette hybrid by throwing some chopped ham in with the egg & rice. Or bacon, leftover taco meat, cheese, etc.)
 
About to quickly sautee swordfish steaks since they defrosted. Covered with herbal rub and a pinch of local seafood blend I still have for the crust.
 
RollerGator said:
For the first time in my life I started making salads because I had a bunch of leftover kale. Now I discovered that I actually enjoy them. I started making them with kale, spinach, romaine, cucumber, and roasted chickpeas to substitute for croutons. What else would you guys recommend adding?
Click to expand...
Cherry tomatoes add a nice pop of sweet and tart flavor and their juiciness blends very nicely with vinaigrettes. I also really like lightly toasted nuts (faves are pecans, pistachios or pepitas) to add a nice round sweet nutty flavor and some great crunch while bringing some extra protein to the party.
 
My mom's coworker gifted us homemade lemon curd, which I added into both cake batter and cream cheese frosting. This might be the best cake I've ever made, I packed up a square so that my mom can bring it to her coworker as a thank you.
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This recipe comes from 100 Morning Treats by Sarah Kieffer, I cannot recommend her cookbooks enough. My family has like, 4 of her books and we've loved everything we've made.

I replaced the passionfruit puree with lemon curd and added one extra tablespoon to the mix, I also skipped over the glaze in favor of a cream cheese based frosting. I did find that I needed 5 more minutes of baking past the 22 minute mark.
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