What Have You Cooked Recently?

[F00LS_3RRAND]

Mac and Cheese

 

[glue eater]

Swordfish teriyaki is the GOAT. My main regret about swordfish is it's so insanely high in mercury you probably shouldn't eat it more than once a year or so, if even that often.

Teriyaki is fucking GOAT, but I'm on keto, can't eat sugar and before you dab on me for falling for a meme diet, Jewsh brought it up so my parasocial relationship with him mandated I try it too. Plus I could use to drop some weight ngl.

Made shredded red cabbage with mayo and vinegar, and kebab (lamb slices). Too racist to pay Turks for takeaway kebab but not too racist to make it at home.

 

[Cloaca Rimjob]

Seeing the @Multivolent post above made me think about how much I love Stilton in roasted butternut squash. So I’m guessing the combo would make a great soup, too.

My recipe for the roasted butternut squash with Stilton and pecans:

• 1 large butternut squash, unpeeled, de-seeded and cubed
• 2/3 cup Stilton, Roquefort or other high quality bleu cheese
• 1 cup pecans, chopped
• 2 TB oil of choice
• 1/2 onion, diced and sautéed (optional)
• 2 sprigs fresh thyme (very optional)

Preheat oven to 350F.

Toss squash and onion with oil and chopped thyme in a large roasting pan. Bake for 35 minutes or until sizzling, caramelized and golden.

Immediately after removing from the oven, fold crumbled cheese and pecans into hot squash. Serve immediately.

I strongly recommend NOT peeling the squash. The skin goes very soft and releases its sugars so you get the most glorious contrast of sweet, caramelized flavor in contrast with the salty, sharp cheese.

I suppose if I were adapting this to make soup, I’d omit the pecans and blitz the roasted veg with an immersion blender before crumbling the cheese on top of individual bowls of hot soup.

That sounds lovely.

planning on making cream of leek soup. Was looking up recipes for it and was basically my broccoli soup minus the broccoli and stilton. Just need more leeks and I'll add a non-stinky cheese and bacon to it as well. I think it'll turn out great.

 

[John Andrews Stan]

That sounds lovely.

planning on making cream of leek soup. Was looking up recipes for it and was basically my broccoli soup minus the broccoli and stilton. Just need more leeks and I'll add a non-stinky cheese and bacon to it as well. I think it'll turn out great.

Leeks are seriously underrated. Think I’ll grab some and make a leek and onion crustless quiche for the weekend.

 

[grump]

Better than almost any Restaurant Mystery Chicken

Ingredients
Uncooked bone in skin on Chicken pieces (thighs or drumsticks etc)
Cheap BBQ sauce

Directions
Preheat oven to 400

Take Chicken out of package and place on a cooking sheet, optionally with foil or parchment paper.

Drizzle BBQ sauce over chicken.

Place in oven and cook for 1hr and skin crisps up.

Optional (turn over Chicken and drizzle with more sauce) cook for an additional 30 mins

Check insides for doneness

Serve and enjoy

Comment: The only tricky part is depending on your oven you might have to adjust the temp or time. But once you get it dialed in its fairly foolproof. The mystery is why isn't all chicken this good when it so easy.

 

[Dawdler]

I used this recipe for the pickles.

You need to always use lids with boiling produce for storage. Close jars when boiling hot.

 

[JamusActimus]

White fish(Coregonus lavaretus) tartar.

You either eat it raw or you don't eat it at all. It's incredibly brittle it can't handle being cooked.
It tastes sweet raw, cooked it tastes like mediocrity.

Farmed fish fillets, got in the freezer for 10+ days, defrosted, salted, removed the skin..

Cut in small pieces, add mustard seed, shallots, vinegar, olive oil, salt, pepper. It's on the sweet and acidic side.

Add a raw egg on top and I fried the skin to add some crispy bits at the end.

Got all fancy pants mode but it was not that hard or long.

2-3 portions for like 12 bucks.

 

[toilet_rainbow]

Our pantry cleanout let us save about 25% of our usual food bill this month. If we spent less on soda, alcohol, and dining out, it would've been even more successful. I am continuing the more extensive cleanout in September. Much of what we still have in the cupboard is beans and canned soup, which I'm sure will be of great use in the next couple months. Still have some duck stock left that'll be fantastic in homemade soups as well.

In the past week I have made:

chicken wraps
fried pork chops and mashed potatoes
butter chicken
walnut brownies
focaccia
hard boiled eggs (eaten with spinach soup)
Swedish meatballs using the ones I prepped and froze for future use a month ago

I also meal prepped meatballs (Swedish and Italian) for future use today

 

[._.]

I made this firecracker beef recipe the other day because I was in an asian food mood: https://www.recipetineats.com/spicy-firecracker-beef/
I didnt have her fancy grater so mine looks dumb but I ended up adding even more vegetables (radishes) to it because the sweet heat of the meat and all that msg paired really well with the sort of sweet and peppery flavor of the radishes and carrots, and the cucumbers added a freshness that made me like it more than the sum of its parts.

 

[AnOminous]

Comment: The only tricky part is depending on your oven you might have to adjust the temp or time. But once you get it dialed in its fairly foolproof. The mystery is why isn't all chicken this good when it so easy.

I have a really similar thing with thighs, wings, etc. in an air fryer. Spray with some light oil, dry rub with some mix of spices, and I often use things like onion powder, smoked paprika, a savory like marjoram, oregano, basil, thyme, rubbed sage, black or white pepper, really anything that makes sense for poultry. And I'll sometimes grind up a superhot into powder and put that in too.

Then just air fry at 350 until done, flipping it every now and again, based on how crispy you want it. For larger things like bone-in breasts you might want to go as low as 300 and for tiny stuff like wings, maybe as high as 400.

I'll also sometimes do leg quarters this way, because they're often ridiculously cheap and even in >current year I sometimes see things like 10 pound bags of them for $5. Throw in something like a little steamed broccoli over rice and you're talking a reasonable meal for less than a dollar.

Swedish meatballs using the ones I prepped and froze for future use a month ago

It's a shameful fact but I love IKEA's Swedish meatballs and always pick up a couple bags of them whenever I end up there (which luckily isn't often these days).

 

[CrunkLord420]

Is bone-in chicken thighs actually cheaper when you account for the weight of the bone?

Been learning to cook and starting with stir frying. Chicken chow mein with lots of vegetables (carrots, onions, bok choy) and garlic to start the fry like the man on YouTube said to.

 

[JamusActimus]

Is bone-in chicken thighs actually cheaper when you account for the weight of the bone?

Obviously, it's not always the case but it's usually cheaper. The butchering work is often taken into account in the price. When you pay more, the cut tends to be better with less fat.

It cooks way better without the bones tho. I call pan-fried chicken thighs adult chicken nuggets because it hit the same notes.

I tend to buy thighs bone in (or the whole bird) then butcher it and freeze the bones,skin and fat for stock.

Been learning to cook and starting with stir frying. Chicken chow mein with lots of vegetables (carrots, onions, bok choy) and garlic to start the fry like the man on YouTube said to.

for this kind of dish skinless boneless is best. (you can also remove the skin and fry it on it's own)

 

[retard strength II]

My comfort meal: steamed broccoli + steak diced then cooked and seared with butter and garlic in the cast iron skillet. Both topped with cracked pepper. A meal I would eat almost every day if beef prices let me.

 

[AnOminous]

Is bone-in chicken thighs actually cheaper when you account for the weight of the bone?

I believe so, because if you buy things de-boned, they're always more expensive. But boneless chicken thighs are generally also the cheapest boneless cut.

Leg quarters are the absolute cheapest but I'm not really a huge fan of the drumstick.

 

[CIS White Droid]

In my quest to use up all the jalapenos my garden has been producing I made a maple jalapeno bacon and onion jam. Now I need to make some bread to slather it on.

 

[Triple Flutz]

Tri-tip roast with a green salad and homemade garlic and rosemary focaccia.
Korean-style BBQ short ribs with a few sides- seasoned bean sprouts, kimchi that I made a while ago but just started digging into, seasoned spinach, and cucumber salad.
Tteokbokki with pork shoulder and cabbage.
Potato and golden curry croquettes with miso soup.
Beet salad with spinach, walnuts, and goat cheese.

We spent a few days at my in-laws' where I didn't cook all that much because they wanted to smoke brisket and black pepper sausage, so my MIL and I made sides.

 

[Obstacle]

Makin' chili.
Frying off me spices right now.
This week's special guest ingredient; leftover Tulip brand "bacon-grill".

 

[Syikeblade]

Makin' chili.
Frying off me spices right now.
This week's special guest ingredient; leftover Tulip brand "bacon-grill".

You should try this recipe here for bacon cheeseburger chili:

https://theskinnyishdish.com/bacon-cheeseburger-chili/#recipe

 

[Obstacle]

You should try this recipe here for bacon cheeseburger chili:

https://theskinnyishdish.com/bacon-cheeseburger-chili/#recipe

Looks good.
I've seldom met a chili I didn't like.

 

[ye's Official KF Burner]

I'm not necessarily eating keto but I am low carb high protein, not really worried about fats right now but I am tracking.

1 cup of 4% small curd cottage cheese + no sugar/no carb pudding mix with your flavor of choice (cheesecake, vanilla, banana, and cookies and cream are my go-tos) + Equate max protein shake (yeah, yeah, don't hate me for making choices that are gentle on my wallet) until consistency is right and drinking the rest. It's super filling and decadent enough if you're trying to lose weight and can't shake sugar, and if you want more fiber you can add flaxseed. You could even do plain instant oatmeal if you're into that to add more substance. It's a versatile base and it 100% hides the cottage cheese flavor. I hate cottage cheese but this is pretty good.

This has been my breakfast for the past few mornings, it's fast and easy.

Breakdown:
Calories- 410
Fat- 13g
Cholesterol - 20mg
Carbs- 23g
Protein- 53g

Truly the definition of slop but it's helping me meet protein goals and it tastes good too.