What Have You Cooked Recently?

[JambledUpWords]

I made peanut butter and jelly overnight oats. It was based off a vegan recipe, but I made a non vegan version:

Peanut butter oats:

• 2 cups non instant oats
• 1 cup whole milk
• 1/4 cup yogurt (I used the Noosa coconut flavored yogurt)
• 1/2 cup natural peanut butter
• 1 tsp vanilla bean paste
• Maple syrup to taste
• Salt to taste

Blend all ingredients in a food processor or blender until smooth, then place in desired container for serving

Strawberry “jam”

• 1/4 cup strawberry purée*
• 1 tablespoon sugar

Mix together and set aside

*Strawberry purée

• 1 quart hulled and cleaned strawberries
• Lemon juice

In a food processor or blender, add strawberries and blend until smooth. Add lemon juice to taste. Store in jars for future use.

Assembly:

Place peanut butter oats in desired container, smooth top with a spoon. Gently add in strawberry jam to top and cover oats completely. Seal with a lid and leave in overnight before eating in the morning

 

[Aiōn]

I've been trying to get more 'super foods' and fruit into my diet so I have been making some smoothie bowls.

Mixed berries with Greek yogurt, banana and mango with coconut milk.

I made a chili and didn't have any corn chips so I made some from a flour tortilla, baked at 375F for 5 minutes.

Nandos marinated chicken with spicy rice and peas, it didn't really need to be butterflied but I did so anyway. Tofu salad with sesame and cashew dressing, if the tofu looks burnt to shit that's because I stupidly decided to use dark soy sauce in the marinade and light in the dressing, I baked mine in an airfryer. Shrimp Pad Thai with Peanut Sauce.

I also baked some white chocolate and cranberry blondies.

 

[Szfynks]

My first attempt at the upside-down cake, Anons. Used grapes instead of mara-cherries. I think it went quite well, tbh.

 

[The I Scream Man]

View attachment 6092726
My first attempt at the upside-down cake, Anons. Used grapes instead of mara-cherries. I think it went quite well, tbh.

Did you take a picture of it cut in half or sliced? I'm interested in judging the bake itself (as we are wont to do) but I'm real confident that it turned out good, so well done

 

[CallmeCicada]

Home made tagliatelle with pistachio pesto.

 

[AnOminous]

Home made tagliatelle with pistachio pesto.

What other ingredients? I've tried other nuts than pine nuts in basil pesto, but they all sucked. What fresh herb does pistachio work with? Because I like the idea.

 

[CallmeCicada]

What other ingredients? I've tried other nuts than pine nuts in basil pesto, but they all sucked. What fresh herb does pistachio work with? Because I like the idea.

It's the same as a Genovese pesto with basil, garlic, olive oil, salt, lemon juice and parmigiano reggiano but you just substitute the pine nuts with toasted pistachio . I didn't want to pay for the italian pine nuts because they are insanely expensive (45 USD/lb wtf). It's the second time I made it with pistachio and I think this is how I will continue to make my pesto. For best results buy untoasted nuts and toast them yourself.

 

[AnOminous]

It's the same as a Genovese pesto with basil, garlic, olive oil, salt, lemon juice and parmigiano reggiano but you just substitute the pine nuts with toasted pistachio . I didn't want to pay for the italian pine nuts because they are insanely expensive. It's the second time I made it with pistachio and I think this is how I will continue to make my pesto. For best results buy untoasted nuts and toast them yourself.

Oh well. I was hoping for an alternative to insanely expensive pine nuts. I like a lot of pesto varieties that involve some nut and some fresh herb, but the only one that works for me with basil is pine nuts.

I really like artichoke-walnut pesto though.

 

[CallmeCicada]

Oh well. I was hoping for an alternative to insanely expensive pine nuts. I like a lot of pesto varieties that involve some nut and some fresh herb, but the only one that works for me with basil is pine nuts.

I really like artichoke-walnut pesto though.

Maybe try a something a little different like a pesto alla trapanese, garlic, basil, almonds, grated pecorino siciliano, tomatoes, salt, and black pepper, and extra virgin olive oil.

 

[isalaide]

My husband is doing Weight Watchers... but I do all the cooking and shopping, so basically I am doing it for him.
And I'm running out of ideas. He has a habit of wasting all his Points during the day, so he comes home needing a zero Points dinner.
I am running out of things to do with chicken breasts. He won't touch the zero points fish.
Any suggestions for what to do with chicken breasts (or turkey breast mince) that involve only vegetables, 0% fat Greek yogurt, no carbs, no cheese?
I don't eat meat and I'm kinda of starting to run out of ideas now. He does not like regular repeats on the menu, so just making the same seven meals each week in rotation isn't going to work.

 

[Cloaca Rimjob]

Any suggestions for what to do with chicken breasts (or turkey breast mince) that involve only vegetables, 0% fat Greek yogurt, no carbs, no cheese?

you could make a simple korma with that. no carbs so no rice or naan though.
maybe google yoghurt based sauces for chicken then just serve the veg on the side.

Nandos marinated chicken with spicy rice and peas

was it cheeky though?


Kiwichefs does this sound like it would work? or be a disaster? I've not started making it yet but have been making a lot of soups lately.

I used to love cream of chicken soup as a kid but the fun police have cut a lot of the salt and sugar out my goyslop so I was thinking of making my own. All the recipes I've looked up seem a bit shite though.

Was gonna roast chicken thighs with the skin on, carrots, onions and maybe a sweet potato. add some olive oil, rosemary, thyme salt and pepper. Do it until the skin on chicken is crisp and veggies have nice caramelisation. transfer all that including the fond to a pot and fry it in butter. add my chicken stock, blend it then add some double cream. That'll turn out nice won't it? I want a kinda roast chicken flavour from it, like walkers crisps.

 

[Roland TB-303]

My wife made an 8 hour bolognese ragu on the weekend. It had short rib, brisket, oxtail and bone marrow and we served it with handmade penne from the market. It’s so rich you don’t need much sauce at all. Best fucking thing I’ve ever eaten hands down.

 

[isalaide]

you could make a simple korma with that. no carbs so no rice or naan though.
maybe google yoghurt based sauces for chicken then just serve the veg on the side.


was it cheeky though?


Kiwichefs does this sound like it would work? or be a disaster? I've not started making it yet but have been making a lot of soups lately.

I used to love cream of chicken soup as a kid but the fun police have cut a lot of the salt and sugar out my goyslop so I was thinking of making my own. All the recipes I've looked up seem a bit shite though.

Was gonna roast chicken thighs with the skin on, carrots, onions and maybe a sweet potato. add some olive oil, rosemary, thyme salt and pepper. Do it until the skin on chicken is crisp and veggies have nice caramelisation. transfer all that including the fond to a pot and fry it in butter. add my chicken stock, blend it then add some double cream. That'll turn out nice won't it? I want a kinda roast chicken flavour from it, like walkers crisps.

I'd put a couple lemons and a good bit of garlic (skin on) in with the chicken. Squish the garlic out of the skins after roasting, obviously dump the cooked lemons. Take the chicken skin off. Go gentle on the vegetables cooking-wise. I would probably blend the butter into the hot soup bit by bit rather than fry the ingredients and cook them for a second time?
It will turn out nice, soup always does, and the great thing about soup is you can just stand there, tasting it, and then adjust with spices etc as you feel necessary.

 

[Cloaca Rimjob]

I'd put a couple lemons and a good bit of garlic (skin on) in with the chicken. Squish the garlic out of the skins after roasting, obviously dump the cooked lemons. Take the chicken skin off. Go gentle on the vegetables cooking-wise. I would probably blend the butter into the hot soup bit by bit rather than fry the ingredients and cook them for a second time?
It will turn out nice, soup always does, and the great thing about soup is you can just stand there, tasting it, and then adjust with spices etc as you feel necessary.

didn't even think about garlic.

a lot of greek sauces use yoghurt, you could do something like that over grilled chicken

 

[isalaide]

didn't even think about garlic.

a lot of greek sauces use yoghurt, you could do something like that over grilled chicken

Yeah I'll definitely look more into the yoghurt based sauces. I tend not to make them for the kids for... why don't I make them for the kids? I don't know. I think someone must have complained that they didn't like them. I use a lot of mascarpone if I'm making like a creamy sauce. I fucking love mascarpone. Thanks for the advice. I don't eat any chicken myself so it's sometimes hard for me to think about what would taste good with it, if you get my meaning. I generally just try to make sure the sauce/the rest of the meal tastes decent. We also live in the rain so any outdoor grilling etc is not an option and I know people like that a lot to improve chicken breast.

 

[Cloaca Rimjob]

Yeah I'll definitely look more into the yoghurt based sauces. I tend not to make them for the kids for... why don't I make them for the kids? I don't know.

I don't think I'd have liked the look of it when I was a kid. Turkey twizzlers and chips would've been more appealing to me

We also live in the rain so any outdoor grilling etc is not an option and I know people like that a lot to improve chicken breast.

yeah I'm a porridge nog too, I just mean cook it in a way that can drain the fat, George Foreman it or do it in the top bit of the oven.

 

[3deadniggers]

I tried making toad in the hole with corn flour instead of the normal stuff. It tasted brilliant but it really lacked the texture I was looking for. I think corn dogs are made with the same ingredients (flour, eggs and milk). Could one of you large lads tell me how I make it work while oven baking it?

 

[GrammaNazi]

@Aiōn I love your countertop and would take a ton of pics using that as a background.

I present to the Kiwi Culinarists, the Pizza Burger!


I had some leftover sicilian pizza, and noticed the square pieces were right around the same size as a burger bun (Thanks shinkflation!) We have here a slice of pizza, loaded up with extra pepperoni and siracha sauce. A 4oz burger seasoned with salt and pepper is placed on top, allowing the juices to soak into the pizza. Slightly melted Cheddar and American cheese topped the burger, although I would use something other than American if I had any other options. A bit of fresh spinach and a toasted top bun complete this Frankenstein of a sandwich.

If you've ever had a pizza with half meatballs on it, you have an idea of the texture. Honestly though, it felt like eating two sandwiches at the same time. A bite of pizza, a bite of burger, a bite of pizza, and so on. It's not revolutionary, but it is a spectacle. Make this when you want something "different" to serve for dinner.

As an afterthought, changing the cheese to Provolone and Mozzarella might make this a more complimentary sandwich. The flavors would harmonize better, or whatever the foodie version of "taste better" is.

 

[Agent Abe Caprine]

A flatbread pizza with Moroccan tomato sauce. I have a new sauce I'm obsessed with now. Didn't do anything to the sauce. Just used it out of the jar.

 

[CIS White Droid]

I made pancakes with half flour and half corn meal. I eyeballed the measurements and they came out awesome. Just might be the best pancakes I've ever made.