What Have You Cooked Recently?

Tuesday we had leftover food from our son's birthday celebration.
Wednesday, I made bbq pork fried rice and steamed yu choy with oyster sauce and garlic as a side.
Today, I'm making caprese salad and grilled Portuguese-style sardines.
Tomorrow, my husband offered to make Monterey melts which is a double hamburger with american and monterey jack cheese, grilled onions and grilled peppers, and jalapeno ranch. It's very rich for me so I might just make a bunch of roasted veg as a side and share a single patty one with one of the younger kids, idk. I like the flavor a lot, it's just a lot of fat, sodium, etc. in one meal and I don't want to feel sluggish for the rest of the day lmao.
 
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Got the turkey breast I froze from thanksgiving out of the freezer and made a half-batch of the Pioneer Woman recipe for turkey tetrazzini. It's really good. I'm going to use the rest of the breast in a chicken broccoli cheddar bake casserole.

With as much leftovers as I ended up with... I'm glad I made a half batch.
 
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We're sick :( Thai chicken soup with a scoop of rice today, tomato basil tomorrow. Probably with grilled cheeses tomorrow especially if I feel well enough to make some sourdough bread, which is a probably- I do have storebought brioche bread though, and that might be a hit as well. Maybe I'll make a few different kinds of grilled cheeses so it doesn't seem as lazy, lol.
 
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Lamb stew. Used a beef hind shank instead of bacon, white onion, carrots, Yukon gold, leeks instead of celery, leg of lamb, thyme, rosemary, garlic, and some red wine.

I kinda fucked up by just dumping the lamb in rather than browning it in batches. Might use red miso to tomorrow because I feel like it’s lacking something.
I also really like red miso, better than anchovies or tomato paste for making a dish more savory.
 
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Standard American burger with a light glaze of Russian dressing IMG_20230211_150346_01-01.jpeg
 
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Japanese curry, well, at least ghetto style. I used the S&B roux (which is called extra hot but if you've used it you know it really isn't). Just did the vegetables in the curry, served over rice with katsu chicken on the side. It looked like a plate of sloppa (which it was) but was good enough to eat and will be good enough tomorrow. I Jacked it up a few ways by trying to combine three different recipes, and made a homemade katsu sauce that I don't think I'll use again.

Still, it's what's for dinner tomorrow too. Curries usually improve after a day melding in the fridge.

Also used a bit of ghost pepper powder in it, but not to make it so unreasonably spicy it couldn't even be considered semi-Japanese any more.
 
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Roasted chicken and veg with a side of rice. Used Dan O's seasoning on the chicken and veg then roasted them in the oven. Did the rice in the Insta Pot, first time for that. Little sticky for my tastes. Gonna try a higher ratio of water next time. Easy peezy weeknight dinner that the kids won't pick at, prep time was under 10 minutes and the the rest was waiting for it to cook.
 

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I made beef and vegetable stew (Yellow onion, potato, carrot, rutabaga, garlic, herbs, pearl onions + sans wine) Monday and it lasted us two nights, I served it with homemade garlic and herbs bread. I made mock hamburger helper (Basically stroganoff egg noodles, except with ground beef and made from whole ingredients rather than pouches, but equally fattening) today and plan on thawing a pork shoulder tomorrow, maybe for red pozole with a LOT of radishes on top. Still sick but feeling like I'm starting to get better so I look forward to making more involved meals again soon!

Look forward to a potential japchae this Saturday as we try to reschedule our hang-out with a specific couple we're friends with- we had to push it back once and they, twice, so I've been making weekly in-case japchaes lately to bring as a side, lol.
 
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Well currently on a stream of things that taste delicious but look terrible. So that's stew!

My sister gifted me 2lbs of oyster mushrooms and iberico pork shoulder. So I made a mushroom and pork stew thickened with pate de campagne. Whiskey marinated pork in a rich red pepper sofritto sauce with mushrooms. Noodles with slithers of pork. And lastly whiskey cream mushroom and pork stew.

I can a thousand percent recommend iberico pork. Its amazing! It tastes like the pork of your dreams. Like when you have enitre hog roast. it's rich with piggy fatty flavour. I am definitely thinking of making it a special Sunday roast for a family get together.

My stomach has been a bit rough tbh. So I am making the marcela harzan tomato sauce and added some dog end sundried tomatoes needed using up and some olives. House smells amazing of those classic Italian flavours.
 
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I ordered a big box of goodies from King Arthur Flour recently and tonight we had a breadstick head-to-head with a couple of the flavor powders. I've got a quick and dirty bastardized focaccia recipe that I use pretty often for dinner sides, midnight snacking, and "Oh shit someone came over to drop something off and they're still here" type of stuff. One has the pizza dough flavor and the other has the Formaggio Italiano cheese and herb blend, both have parm, asiago, and romano and a generous sprinkle of flaky salt tossed on top ten minutes from the end of baking.

They're both delicious but I'm leaning toward the formaggio, it's like fascism runs in the herb blend or something. IMG_20230225_184859054-02.jpeg
 
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Titty Figurine said:
I ordered a big box of goodies from King Arthur Flour recently and tonight we had a breadstick head-to-head with a couple of the flavor powders. I've got a quick and dirty bastardized focaccia recipe that I use pretty often for dinner sides, midnight snacking, and "Oh shit someone came over to drop something off and they're still here" type of stuff. One has the pizza dough flavor and the other has the Formaggio Italiano cheese and herb blend, both have parm, asiago, and romano and a generous sprinkle of flaky salt tossed on top ten minutes from the end of baking.

They're both delicious but I'm leaning toward the formaggio, it's like fascism runs in the herb blend or something. View attachment 4631106
Click to expand...
The look of those in the thumbnail gets me hankering cornbread
 
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