What Have You Cooked Recently?

Currently making farfalle (bowtie) pasta with chicken and broccoli. Cooking the broccoli low and slow with plenty of garlic and olive oil. A simple salt and pepper seasoning on the chicken. Plan to top it off with some pecorino romano before serving. Basic meals can be so good when you have enough time to cook.
 
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I made mac n cheese which went badly but ended up working out in the end

for a sauce because I wanted it tasty I pureed two whole onions and a bunch of garlic and salt pepper Garlic Plus and for the base then added chicken and cheese, but when i put the macaroni in I realized i added way to much pasta so i had to throw in al the cheese we had in the house, and even then my roommate said it was bland and wouldn't touch it but we had no more cheese or cream or milk and the stores were closed, I had some and went "hmm, that tastes vaguely like French Onion Soup" and so i made more sauce with two more pureed onions garlic and beefstock and mixed it in and it was really good after adding more salt and pepper - would've been better if I used hamburger instead of chicken tho
 
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Neighborhood Curmudgeon said:
simple recipes
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Speaking of simple recipes, I made this 3-ingredient bread the other day:

3 cups self-raising flour
1/2 cup sugar*
1 can of beer (350ml)

*Was a bit too sweet, seemed more on the cake side of the spectrum than bread. American recipes seem to go heavier on the sugar/sweetness in general I think? No butter or margarine needed, eating with vegemite offset the sweetness well.
I'd reduce it to 1/3 or even 1/4 cup next time.

The dough will look like it's too dry but it's okay.
No proofing, can go straight into a 190C oven for 40mins.
I also melted some butter and poured over the top for the last 5 mins. Used a deep stock pot so missed out on some browning on top but the bottom was nicely browned.
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Decided I need to clear some freezer space after looking at 2 full deep freezers. I have about 40lbs of frozen raw chicken tenderloins that I got for $0.50/lb in 10lb packages. Grilled them all up and they came out fantastic.

1 cup apple cider vinegar
~1/4 cup dark soy sauce
~1/8 cup salt
~1/2 cup avocado oil
~1/4 cup goya sazonador total season
~1 tbsp MSG
Enough water to cover them all
Just eyeballed all the measurements minus the ACV

Marinaded for a hourish, cooked on the grill at 400*. Had a fantastic flavor by themselves, probably ate 4 or 5 tenders just standing there. I never seen my dog behave so well as she waited patiently for a piece or two.

Then made about 2lbs of pita bread. King Arthur recipe, tossed on a dry cast iron griddle after preheating it to 400*. They came out decently, had to pull a bag of flour from the freezer so didn't get as much rise on the dough than I wanted. Still happy with the results.

Then some tzatziki sauce to finish it all up. So now I got gyros for the next week or so. Probably going to dice up half the chicken and freeze it though as I'm probably going to be sick of chicken by the end of the week. About 1000g of protein and 5.5k calories in just chicken.
 
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Made some banana bread recently, first ever loaf of bread I've baked. I almost have half a mind to start just baking my own bread every weekend or so and stop buying bread as a whole. Can't be much different for stuff like brotchen although I recalled that taking my grandmother a little bit to make.
Seems like breads are popular here recently, I'll have to try making some flat breads myself as they're a nice snack with some humus.
 
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Hyperbolic Steroids said:
Made some banana bread recently, first ever loaf of bread I've baked. I almost have half a mind to start just baking my own bread every weekend or so and stop buying bread as a whole. Can't be much different for stuff like brotchen although I recalled that taking my grandmother a little bit to make.
Seems like breads are popular here recently, I'll have to try making some flat breads myself as they're a nice snack with some humus.
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It really depends on the type of bread you’re trying to make. To avoid having to knead by hand, you’ll want a bread machine or a mixer with a bread dough attachment. Banana bread in particular is one of the easiest breads because it doesn’t need yeast and uses baking soda. If you want to make the traditional bread loaf, it’s going to use yeast and take a lot more time to make. If you want a savory bread that isn’t too laborious to make, I suggest Irish soda bread.
 
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Yandex Captcha Solver said:
Decided I need to clear some freezer space after looking at 2 full deep freezers.
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Instead of saving up to buy a new TV, people should invest in a second freezer, or a standing one. Buying meat in bulk will be a windfall for those looking to fight against the State's rampant currency debasement and stagflationary moves. You've already seen the prices rising, it's already hurting many I'd imagine.
 
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We had family over and my husband knows I don't see my relatives a lot since I moved to the USA from another country so he tends to go all-out and handle the cooking so I can spend more time with them. He made this platter with vegetable skewers which are laid under the ribs, chicken and poblano skewers, ribeyes, costillas, and linked Salvadoran sausages. It was all for 7 people so a lot of food, so I've been repurposing the leftovers since to our great enjoyment. They really liked it and said it was the best meal they've had in a while, so my husband's riding the high lol.
We also had bread/cheese/charcuterie/olives/tomato confit for brunch, which I took care of, but idk that I'd necessarily call that cooking.
grill.jpg
 
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My regular bread pan is missing(purty shore I lent it to family and forgot to reclaim it), so I made an apple-banana....cake? ..and some mini loaves(4 mini loaves in total). I was correct in my assessment, it seems(at least for my taste). Replacing one whole banana with applesauce seems to make a delicious apple-banana bread.
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I made a batch of chicken tenders a couple days ago. Very light coating of flour this go around. Dipped in olive oil before hand. Spices are: rosemary, thyme, sage, pepper, garlic, salt. Tastes like chicken soup(which is what I wanted, so successful experiment!). They look a bit goopy, but upon cooling they firm up. The coating hardens further on re-heating in the air fryer. Next time I'm going to try potato starch(recommended by a friend).
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I also made a Bacon Lettuce Tomato sandwich for supper this evening, but derped and didn't take a photo. I had no tomatoes so I put some of the fire-roasted salsa I made in this post.

I just realized I forgot the fuggin recipe like a tit. So if any one wants to try it for themselves:
Adobo made using this recipe
Salsa Recipe
I regret nothing about this sandwich. The salsa and mayo blended disturbingly well. Whole grain bread(toasted), mayonnaise, smoked bacon, fire roasted salsa, light smattering of shredded Monterey Jack cheese.
 

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