What Have You Cooked Recently?

[HodgePodgeRogerDodger]

Yaki Udon. Used pork and baby broccoli. Marinaded the pork in a ginger, garlic, and light soy sauce marinade.

For the oyster sauce mix did an international aisle oyster sauce with sake and red pepper flake.

Boiled the Udon from a dry pack and ran under cold water until I needed to stir fry it.

Honestly I might get hot bean paste if I want add heat.

 

[MoffAlbert]

Made some spectacular hamburg steaks last night. Aside from adding a little tonkatsu sauce into the meat blend this time, I also went full beef instead of a beef-pork mix, and added two caramelized onions and four cloves of pan fried garlic into it. The end result was a group of hamburg steaks so tender and flavorful that I was in disbelief. I topped them with beef gravy and had pan fried zucchini and poutine tater tots on the side.

 

[Snazzy Sneedy Snake]

I'm heavily considering making a Moroccan tagine, chicken thighs spiced and stewed with chickpeas and dried apricots. Only thing is whether I want to make or buy the preserved lemons.

Some family friends made had a Middle Eastern theme when we went over last time and they made something like what you described. One of the damn tastiest things I've ever had. And I'd say buy them the first time, and make after. In the meantime you have a jar handy, and you can see what you're going for.

For my contribution, last thing I made was teriyaki chicken with veggies and ramen noodles. Nothing fancy, which was fine because I'm recovering from being sick. Oh, and fresh soft-boiled egg on top. Tasty! Husband is always easily impressed though

Speaking of eggs, I need egg recipes. My parents sent us home with 8 dozen from their farm!

 

[AnOminous]

Speaking of eggs, I need egg recipes. My parents sent us home with 8 dozen from their farm!

My go-to for ridiculous amounts of eggs is frittata. You can easily consume a dozen with a single batch. I make them in a cast iron skillet in the oven.

I mainly made this as the hangover helper when I threw huge parties that had a bunch of people sleeping on the floor the next morning. If you helped cleaning up you got some. Recipe: eggs. Every chopped up prepped veggie that didn't get used in the previous night's dinner. Whatever else someone wanted that didn't clash with the general vibe of the thing.

Another option: just hard-boil a bunch. Peel and save.

And if you really can't get through them. . .pickle them! I know you may think of pickled eggs as a really gross bar food but that's because those are old enough to vote. They're actually really good when relatively fresh.

Also, mayonnaise. And if you're energetic, use JUST the yolks. That's basically Kewpie mayonnaise. And use the whites to make egg white sandwiches.

Shirred eggs. Bake in a ramekin with mushrooms and cheese.

Eight dozen is a lot so let's let some other people make suggestions too.

 

[Snazzy Sneedy Snake]

My go-to for ridiculous amounts of eggs is frittata. You can easily consume a dozen with a single batch. I make them in a cast iron skillet in the oven. I mainly made this as the hangover helper when I threw huge parties that had a bunch of people sleeping on the floor the next morning. If you helped cleaning up you got some. Recipe: eggs. Every chopped up prepped veggie that didn't get used in the previous night's dinner. Whatever else someone wanted that didn't clash with the general vibe of the thing. Another option: just hard-boil a bunch. Peel and save. And if you really can't get through them. . .pickle them! I know you may think of pickled eggs as a really gross bar food but that's because those are old enough to vote. They're actually really good when relatively fresh. Also, mayonnaise. And if you're energetic, use JUST the yolks. That's basically Kewpie mayonnaise. And use the whites to make egg white sandwiches. Shirred eggs. Bake in a ramekin with mushrooms and cheese. Eight dozen is a lot so let's let some other people make suggestions too.

The good thing is that they're not washed, so they'll last awhile, especially in the fridge.

Never heard of shirred eggs, and never made a frittata before. But that sounds great for making something from a lot of extra stuff. We've a lot of canned veggies and some meat we can cut up...

 

[AnOminous]

Never heard of shirred eggs, and never made a frittata before. But that sounds great for making something from a lot of extra stuff. We've a lot of canned veggies and some meat we can cut up...

Baking eggs is a really underrated form of preparing them.

 

[Terrifying Organisms]

Roast pork

Had it in ramen

 

[Spitz]

I need egg recipes.

Chocolate souffle

Flan, mousse, pudding, and custards recipes.
Recipes

Lemon chiffon cake
Recipe

 

[Kosher Salt]

never made a frittata before. But that sounds great for making something from a lot of extra stuff

Think of it as an omelet with a less involved method of preparation. Just mix, pour, bake. Definitely an underrated preparation.

If I'm trying to stretch the eggs, I'll make a savory bread pudding, which is basically the same thing as a frittata but with a bunch of torn up bread mixed in. But that sounds like the opposite of your problem, so frittata it is.

 

[Mordecai "3 Finger" Brown]

never made a frittata before

I used to associate frittata with Boxing Day brunch.

My grandmother used to make one as tradition to eat for brunch with all the Christmas leftovers during a lazy day following the previous day of Christmas formalities.

I guess we don't hang out or make frittata anymore because my grandmother is still living but I can't remember the last time we had it.

 

[TND]

Speaking of eggs, I need egg recipes.

8 dozens is enough to get tired of eggs for some time so after you're down to the last 2-3 dozens you can use yolks for pasta which you dry out and store for months and whites can be used for meringue cookies.

 

[Mordecai "3 Finger" Brown]

Bought some Daikon radishes for the first time ever at the grocery store that were shortdated

Going to try to turn them into fries in the air fryer.

Tried something similar with white turnips a month ago that turned out well.

Edit: They really shrunk down with 20 minutes at 400C.

 

[Smaug's Smokey Hole 2]

Veggie gnocchi. Slathered half a large red onion and a couple of small tomatoes in oil and baked it in the oven with salt, pepper and thyme. Fried some string beans with garlic butter and salt, put some of that butter garlic to the side of course of course, then put them in a bowl. When the tomatoes and red onion came out of the oven I added the string beans to the oven dish, some of the garlic butter, some herbs, then stirred it together. Put a lid on it so it could sweat and bask in the aromatics.
20 minutes later the pot with the water is roaring so I boil the gnocchi, strain it, let it cool down for a bit while the skillet heats up. Fry it a little bit with garlic butter and herbs, then I added the veggies and tossed it around to get everything mixed and roughly the same temperature.

Everything is expensive now but that was a simple and stellar meal that didn't cost much(~€4-5) even though I used store bought fresh gnocchi and devoured a dinner for two people.

 

[Mordecai "3 Finger" Brown]

Everything is expensive now but that was a simple and stellar meal that didn't cost much(~€4-5) even though I used store bought fresh gnocchi and devoured a dinner for two people.

I love gnocchi, but it's been hit or miss lately with the store bought stuff. I'm mostly buying the cheap stuff, and more skillet-style gnocchi than fresh or boiled.

Sometimes it turns out scrumptious.

Sometimes it tastes like packing Styrofoam.

 

[Smaug's Smokey Hole 2]

I love gnocchi, but it's been hit or miss lately with the store bought stuff. I'm mostly buying the cheap stuff, and more skillet-style gnocchi than fresh or boiled.

Sometimes it turns out scrumptious.

Sometimes it tastes like packing Styrofoam.

I grew up on palt so I like a bit of chew in my boiled potato product. Not styrofoam though, that sounds horrible.

 

[Mordecai "3 Finger" Brown]

I grew up on palt so I like a bit of chew in my boiled potato product. Not styrofoam though, that sounds horrible.

Partially my own fault, been shopping at more liquidation stores to save money.

The skillet gnocchi I've been experimenting with looks like yellow perfect round balls the consistency of corn meal that are quite dense, compared to the usual vacuum-sealed white oblong softer ones that I'm used to boiling.

 

[Triple Flutz]

Monday, can't remember tbh.
Tuesday, saag paneer. I used to hand-shred the greens but we've since gotten a food processor and it's really elevated the texture to be restaurant-tier, and possibly degenerately, I now prefer mine to the one we used to order from our favorite Indian restaurant because it's perfectly calibrated to our tastes.
Wednesday, can't remember. It's been a crazy month, my brain is fried.
Thursday was insane, we were all out of the house until like 30 minutes before the kids' bedtime so we had some frozen pizzas, Midtown Pizza, I want to say. Not as bad as I remember, it's been a while since we bought any but the crust on this brand was pretty impressive. I remember frozen pizza crust being mealy and soft/chewy in a bad way, but this was crispy, flavorful, and airy.
Kids were away yesterday so we ordered sushi and I had a couple of beers and my husband and I played a few video games together. Really nice evening, can't wait to do it again God knows when.
Tteokbokki with a tiny bit of pork shoulder, parboiled potatoes, fish balls, napa cabbage, fish cake, and green onion.
Tomorrow, I'm making yakisoba with napa cabbage, green and white onion, aromatics, fresno peppers, wild mushrooms, and the other 3/4 of pork shoulder which I have thinly sliced and have got marinating right now.

 

[Xerxes IX]

Mississippi pot roast, one of my favorite easy meals. The amount of sodium in it prevents me from making it frequently but you can't beat the ratio of how good it tastes to the effort needed to make it.

 

[Troonos]

Veggie gnocchi. Slathered half a large red onion and a couple of small tomatoes in oil and baked it in the oven with salt, pepper and thyme. Fried some string beans with garlic butter and salt, put some of that butter garlic to the side of course of course, then put them in a bowl. When the tomatoes and red onion came out of the oven I added the string beans to the oven dish, some of the garlic butter, some herbs, then stirred it together. Put a lid on it so it could sweat and bask in the aromatics.
20 minutes later the pot with the water is roaring so I boil the gnocchi, strain it, let it cool down for a bit while the skillet heats up. Fry it a little bit with garlic butter and herbs, then I added the veggies and tossed it around to get everything mixed and roughly the same temperature.

Everything is expensive now but that was a simple and stellar meal that didn't cost much(~€4-5) even though I used store bought fresh gnocchi and devoured a dinner for two people.

If I'm feeling lazy and cheap and need a cheat night from keto, I buy the Gia Russa vacuum sealed gnocci, then I make a batch of my amazing keto queso but add parmesan so it's more of an Alfredo, then roast some red peppers and red onions and mix those in. So good.

 

[Return of the Freaker]

Yaka Mein

The two Chinese restaurants near me have this, while none of the ones around Cleveland I've gone to did. Good shit.

Made a cheesesteak. Actual shaved beef, not steak-umms. Did the steak with just salt, pepper, and a light splash of Worcestershire. Sauteed some mushrooms, onions, and orange bell pepper. Grilled the roll and put on mayo and white cheddar