What Have You Cooked Recently?

[neverendingmidi]

Sage porkchops. Super easy, one pan, and little boneless porkchops are usually cheap. You have to adjust the timing of the recipie depending on the thickness of the chops though, from 15 minutes to 45. Add in one of those 90 second bags of rice, and some of those frozen veggies you can microwave in the bag and you have a meal pretty quick.

Edit: Just wanted to add- take the recipe and cut the salt by half to a third of what it calls for. The rub can be waaaaaay too salty otherwise. Also a can of low sodium beef broth works fine over boullion cubes.

 

[Buster O'Keefe]

I recently cooked lamb's hearts stuffed with herby sausage meat, wrapped in bacon and braised in red wine. It was fucking delicious.

 

[Buster O'Keefe]

Sage porkchops. Super easy, one pan, and little boneless porkchops are usually cheap. You have to adjust the timing of the recipie depending on the thickness of the chops though, from 15 minutes to 45. Add in one of those 90 second bags of rice, and some of those frozen veggies you can microwave in the bag and you have a meal pretty quick.

Did they turn out tender or tough? Pork chops were always a disappointment for me until I started brining them, which keeps them juicy.

 

[neverendingmidi]

Did they turn out tender or tough? Pork chops were always a disappointment for me until I started brining them, which keeps them juicy.

Pretty tender usually, though the thinner the porkchop the more careful you need to be with over cooking.

 

[gREEEEEEEEEr]

Did they turn out tender or tough? Pork chops were always a disappointment for me until I started brining them, which keeps them juicy.

Pork chops are relatively lean and you have to be careful not to overcook them or the result will be dry and tough. The safe internal temperature for pork is 145°, at which temperature the inside should be juicy and slightly pink. (Note that for beef, an internal temperature of 145° is toward the upper end of what is considered "medium". For pork, that same temperature is considered "medium-rare".)

Nothing wrong with brining them, of course; that's a good method for ensuring that they don't dry out, as well as an opportunity to add some extra flavor.

 

[An Ghost]

My dishwasher is on the fritz so it’s “meals that can be cooked all in the same pan” time. Kielbasa with cabbage in Dutch oven. French fries and curry ketchup on the side.

 

[Xerxes IX]

I had a lot of leftover potatoes so I made baked potato soup. I'm probably too lactose intolerant to be able to eat this, even with substituting half the dairy for chicken stock, but I'm pretty damn pleased with how creamy the soup turned out.

 

[HamFan]

Last night I made frittata with sliced potatoes, broccoli, ham, and cheddar. Can't wait to have some cold for lunch.

 

[Nut-Roaster the 2nd]

Simmered a cooked chicken breast in stock to re-warm it, and added couscous to soak up the juices. Turned out pretty good, and absorbed quite a bit of flavor from the chicken.

 

[Midlife Sperglord]

A stock pot full of chicken noodle soup. It was my first time making the noodles from scratch. It turned out alright for my first time effort on that front. I added lots of fresh ginger to give it flavor, since I am trying to cut back on my sodium intake (I added half the salt that I usually would add to make the soup this time). I also threw in a lot of fresh vegetables. The end result was more like a chicken noodle stew than a soup, since there was a lot more solid food in the mix than broth when it was finished. It was pretty tasty.

 

[MerriedxReldnahc]

I made some tasty burgers yesterday since it was Chris Chan's birthday and I thought pickles were in order. I mixed up a sauce with mayonnaise, ketchup, relish,and a bit of vinegar to go with it and melted some american cheese on top of the patties.

 

[SheCameForNecky]

From scratch chocolate cupcakes with homemade vanilla buttercream and iced tea.

 

[XYZpdq]

Pork sorta paprikash.
Had some of a pork loin to cook, sliced off the fat, seasoned it with adobo and cooked that fat down for a while to get the grease,seasoned the rest of it cubed with paprika, jalapeno powder, and adobo, added a bunch of garlic, an onion, a bell pepper, a can of mushrooms, and a bunch of jarred jalapenos. Cooked all that, eventually cut the fat slab up, added sour cream and noodles.
Good stuff. Not quite paprikash but very similar.

 

[c-no]

Cooked a steak with paprika. I can only assume the red coloring was from too much paprika along with leaving some burnt parts on the steak. I can't cook one for my life without it getting a burn and being well done inside. I may as well be as shit as Jack Scalfani and Kay when it comes to cooking steak.

 

[Scarboroughgirl]

yakisoba noodles w veggies in the microwave!

 

[uncleShitHeel]

Most recently - butter chicken and naan with rice.

 

[Stoneheart]

there is a frozen pizza is the oven right now...

 

[SheCameForNecky]

Working on brownies; going to grab some stuff for salted caramel in a little while.

Last night we had lasagna, garlic bread, and salad.

 

[Gladatha]

I made Boeuf Bourguignon with pearl onions and sauteed mushrooms following Babish's instruction. I'm very proud of it!

 

[Bassomatic]

Ham steak and eggs red eye gravy. I didn't get brave and try my own biscuts used the can from pillsberry, as normal not so good but beats nothing.

Great late lunch after lifting.