What Have You Cooked Recently?

[Yandex Captcha Solver]

Was looking at adding bananas to pancakes recipes. Then ran into a banana based pancakes.

Just mashed two bananas that just turned full yellow, mixed in an egg, cooked it on low medium heat. It was extremely good and is going to become a regular recipe due to it's simplicity. Next time I will play around with the ratio, going 2 eggs to one banana and go from there.

 

[Bassomatic]

Sounds good but bananas mess me up so islam rate. Finally home peaceful time we did a home made pizza it was ok... best I could do burnt out and lazy.

 

[Baboeshka]

Made my own chocolate chip cookies yesterday. They were alright.

 

[Szfynks]

It's bok choy season, my dudes.

 

[NvII iS 8ulLt f0R 88C]

It's bok choy season, my dudes. View attachment 5841765

would slurp up very loudly, excellent job

 

[derpherp2]

Made some mango habanero sloppy joes. There was recipe floating around a while back I copied down somewhere I didn't get to make so idk the source anymore.

It's pretty good but sourcing just one mango for this shit is too much effort for me. I'm gonna see if I can use some other analogue next time.
Pineapple?
Actually maybe just ditch the whole thing, maybe just a mango habenero sauce will suffice.

 

[Triple Flutz]

We had more Reubens on Thursday, I think I'll be on the lookout for more brisket at the store, it's one of those things that I always forget as an option for months at a time and then we'll get one and either smoke it or make corned beef or pastrami and I'm like, yeah we should do this more often, and then promptly forget about it.
Friday, I made tabbouleh and homemade baba ghanoush and hummus. I was going to make pitas but I ran out of time so I just bought some. Had feta as well.
Tonight, I'm making caprese salad.
Kids won't be here until later tomorrow, so I'm planning on going to the store early tomorrow with my husband and we can just pick out whatever sounds best at the time. Funny how getting to do mundane tasks alone together feels exciting when you have young children, I'm legitimately super excited to get to walk around the market with him tomorrow, literally just as excited as I am about our upcoming trip. Kind of hoping he goes for something complex and time-consuming that we can get ready together lol.

 

[AnOminous]

Just mashed two bananas that just turned full yellow, mixed in an egg, cooked it on low medium heat. It was extremely good and is going to become a regular recipe due to it's simplicity. Next time I will play around with the ratio, going 2 eggs to one banana and go from there.

Bananas are a really good topping for a Dutch baby. I like Nutella and caramelized bananas but I wonder if you could sub in some bananas in the batter itself.

We had more Reubens on Thursday, I think I'll be on the lookout for more brisket at the store, it's one of those things that I always forget as an option for months at a time and then we'll get one and either smoke it or make corned beef or pastrami and I'm like, yeah we should do this more often, and then promptly forget about it.

I love these but I put on five pounds in the last week and I'm sure they had something to do with it. The Reuben sauce (homemade Russian) is also great for fish sticks and nearly anything else. I might make it again even without the intention of making Reubens. The one issue I have is corned beef seems too salty for me these days.

The problem is most of the low-sodium corned beef I can find in stores just isn't very good.

Maybe I can make that myself too. I am thinking the next time I make homemade Russian, I might make it out of homemade ketchup and homemade mayonnaise too, or even a homemade aioli. Hell, maybe I can even bake a homemade rye too. I'm not sure I'd always want to make such a huge production out of it, but it seems worth it to do at least once.

 

[Watchfuleye275]

I made ramen does that count.

No boiled egg. No vegetables, or chicken, or pork, just ramen.

 

[Triple Flutz]

Maybe I can make that myself too. I am thinking the next time I make homemade Russian, I might make it out of homemade ketchup and homemade mayonnaise too, or even a homemade aioli. Hell, maybe I can even bake a homemade rye too. I'm not sure I'd always want to make such a huge production out of it, but it seems worth it to do at least once.

I baked our dark rye this time around and it was 100% worth it, I definitely recommend doing so- I love cooking projects and being able to serve a meal where all components are homemade, it feels very rewarding. I definitely agree that corned beef does get quite salty, I tend not to pile it too high just so I don't need to counteract a humble sandwich with the equivalent of Great Lake's worth of water, and that's with me making it from scratch and trying to use the minimal quantity of salt that'll still taste great. I will say that the pre-brined packages that come with the spice packet comes in very handy, but like you, I do find it a bit overwhelming.

 

[Yandex Captcha Solver]

I tried 2 eggs to 1 banana and it reminded me of having some eggy french toast. So it's got some good versatility. Go for extra eggs in the morning to not make your pancakes so sweet. Then for a nice simple desert, more bananas. Keep the pancakes small though otherwise I had a hard time getting a good flip.

Bananas are a really good topping for a Dutch baby. I like Nutella and caramelized bananas but I wonder if you could sub in some bananas in the batter itself.

That's not a bad idea. Will grab an extra bunch of bananas at the store next time I stop in to give it a shot. Probably just use a 1:1 ratio egg/banana, no flour. The pancakes did puff up a bit when cooking. Considering banana pancakes liked a lower temp than regular ones, dropping the temp might be necessary. Could be a great alternative for people with celliac disease.

 

[Allura Red AC]

Dinner: Steak seared in pan and cooked with butter, brussels sprouts, baby potatoes.

 

[Marvin]

Tonight I made some spaetzle. I have one of those little metal boards with the dough hopper.

After cooking it, I crisped it up a bit with some butter and tossed some cheese in the pot and made a sticky pot of cheesy spaetzle. It was pretty good.




Though I'm reminded why I so rarely make dough dishes from scratch. It's hard work and it's a mess to clean up. It's nice once in awhile, because it feels like accomplishment (not a huge accomplishment, but still), but yeah, maybe once every few months.

Like I also have a little dumpling press that I rarely use. The dumplings are bangin, but... not worth the effort more than a few times a year.

Actually, it's probably something more fun to do with someone else than alone.

 

[AnOminous]

I will say that the pre-brined packages that come with the spice packet comes in very handy, but like you, I do find it a bit overwhelming.

I actually have a bunch of sodium nitrite, mainly known recently for its use as a suicide recipe, but am using it to cure meat for jerky and it would probably be reasonably re-purposed for corned beef.

 

[Triple Flutz]

I actually have a bunch of sodium nitrite, mainly known recently for its use as a suicide recipe, but am using it to cure meat for jerky and it would probably be reasonably re-purposed for corned beef.

Let me know how it goes if you do try it, mostly for personal curiosity but also to tether you to life through life's great equalizer, brisket, on the off-chance you were, indeed, trying to use it for suicide purposes.

 

[AnOminous]

Let me know how it goes if you do try it, mostly for personal curiosity but also to tether you to life through life's great equalizer, brisket, on the off-chance you were, indeed, trying to use it for suicide purposes.

No, it's definitely for curing meat. That method is atrociously awful and I would never, ever do it that way.

 

[Adamska]

I've decided to experiment. Shooting to make a decent little pasta dish using cream of mushroom as a base. Will see if I don't cock this up and report back via edit.

Final result: It's middling. I'd suggest cutting a bit of the soup so you can bring in some stock to cut the richness. Can't just add it straight since both are salt bombs. Then mix with water and/or milk. The chicken does a great job in cutting the richness otherwise. Also would suggest a thicker pasta noodle than the thin boys I used.

I'd rate it a 6/10. Decently edible, but not one I'd make again without changes.

 

[Triple Flutz]

Back from the store, I'm going to make a roasted poblano baked mac and cheese from scratch for dinner, most of it with a breadcrumb topping for my husband and the kids and then a small portion plain for me. I was meaning to make something really involved, but as usual, when someone in the family requests something and it sounds good to everyone else, I just go with that. Just making some stir-fried vegetables for lunch in a minute, nothing of note.
Tomorrow, more pork chops with pan-fried brussel sprouts. I've never been big on the humble pork chop, but they've sounded so good lately and bone-in Duroc pork has been on sale pretty much every day these past few weeks so it's easy to justify. I find that as I get older, a lot of the few dishes I didn't care for sound more and more enticing, maybe in a few years I'll cross the final frontier and start enjoying parsnips.

 

[AnOminous]

I find that as I get older, a lot of the few dishes I didn't care for sound more and more enticing, maybe in a few years I'll cross the final frontier and start enjoying parsnips.

You might want to try throwing them in as an ingredient in a root vegetable curry along with more typical things like potatoes, carrots, celery, etc. Turnips are also nice for this purpose.

 

[Triple Flutz]

You might want to try throwing them in as an ingredient in a root vegetable curry along with more typical things like potatoes, carrots, celery, etc. Turnips are also nice for this purpose.

That's a great idea, I will actually do that soon and post about it here when I do. I'd really like to enjoy them- there's no food I just won't eat, even meatloaf which is probably the dish I like the least in the world, so I do feel like I'm missing out on something. I like all root vegetables, turnips and rutabaga included, I like starchy vegetables, I like the flavor of licorice, so it's surprising to me that it's on my ''meh'' list. It feels like a weird food hang-up I should remedy at my earliest convenience.