What Have You Cooked Recently?

[TC-P]

Oroweat keto tortillas, heinz zero sugar added keto ketchup, ground beef, cracker barrel 0 carb shredded mozza. That's it.

Thank you. Apologies I assumed you made the tortillas. Again thank for the information.

 

[souschef]

Two salami mozzarella sammiches, one for me one for ma

With salad and homemade mayo

 

[AnOminous]

Two salami mozzarella sammiches, one for me one for ma

With salad and homemade mayo

How do you do homemade mayo? I have only made it once better than Kewpie and I think it was an accident.

 

[souschef]

How do you do homemade mayo? I have only made it once better than Kewpie and I think it was an accident.

I use the whole egg. There's people that only use the yolk, i really don't bother separating it.

One whole egg in a bowl, half a tablespoon of vinager, pinch of salt and a pinch of sugar. Whisk a bit, then i get a vegetable oil and i whisk it while pouring a very thin string of oil. It's important that this string of oil be focused on a specific place while whisking. Then i whisk until reaching the desired consistency.

If i'm doing mayo just for me i add a little sweet paprika or lemon pepper. You can do it with an immersion blender too, it's way faster but the method is different, because you can put all the ingredients at once in a tall container and steadly blend from the top to bottom and get it ready in seconds.

Some magic: if your mayo ends too salty you can correct it with lemon juice. Also if your mayo breaks, you can save it by using another egg and drizzling your separeted mayo while whisking and blending so you get air inside the emulsion again

 

[DickMain]

I would like to show you all a pretty cheap soup I've been loving for weeks now. It's easy to prepare, the ingredients are all readily available at pretty much any market, and you'll learn to make something that looks much fancier than it turns out to be which could be good for leaving an impression.

What you're going to need
The recipe itself is extremely versatile; you can replace most of the ingredients in here with whatever the hell you want, or even add new things alongside it.
-chicken breast
-kielbasa sausage
-green onion
-1 red pepper
-mushrooms (I like Creminis, but portabella is also great)
-leafy greens; I go with spinach and kale
-potato gnocchi (I haven't used this the last couple of times, but it adds some filling starch to the soup)
-garlic, thyme, oregano, salt, and pepper
-8oz cream cheese (you can get the philly bars in a two-pack)
-2 cups heavy cream (these are usually in red bottles and called 'whipping cream' in your dairy section)
-1~2 cups whole milk
-all purpose flour
-olive oil and butter
-the cheapest bottle of chardonnay you can find (trust me, you can snag these for like four bucks at a walmart)

As an aside, my measurements are sort of just vibes-based; for things like the butter, oil, and liquids you can just sort of see exactly how thick the soup is and adjust as you go. In any case, you likely have a lot of these things already lying around. Anything you don't is pretty cheap. Usually around thirty bucks is what I spend getting what I need when I need it all, and you won't use all of it in just the one dish. All of the leftover ingredients you'll probably be using for lots of other stuff anyway.

How to cook it

Spoiler: Oil up your pan; olive oil, butter, garlic, onions and pepper

On medium, let your butter and oil get hot, and once the butter's melted down go ahead and toss in your garlic. Let it simmer for a bit until it's fragrant, then throw in your onion and pepper. Let it do its thing for a while, you'll know it's good to go when it's got a nice fragrance on its own.

Spoiler: Mushrooms, flour, thyme and oregano

(spices not pictured since I forgot until after I'd taken this)
Stir it up nice and good until you've got this thick, stuffing-like clumping going on. You can let this brown for a while if you'd like. The darker you go, the richer the flavor will be. Feel free to experiment.

Spoiler: Add your wine and stir

It's starting to look pretty creamy, right? I do a cup of chardonnay, but you can add more to thin it out as well. Congratulations, you have now done the basics to make most of a roux. It'll really take shape once you've added the remainder of your liquids. Honestly this isn't quite it since I'm tossing in the veggies and meats beforehand, but you get the idea. Next time you've got a lot of leftover oil and grease after cooking up some meats you might consider throwing in some flour to make yourself some gravy or sauces.

Spoiler: Add your meats, veggies, and liquids

Now, if you're not an idiot you'll probably add your liquids before the rest of this, but this is the order I memorized it in and for this particular dish it comes out fine.

Spoiler: Add the cream cheese

I'm not sure of the best way to do this, but what I've liked to do is to place it evenly along the top of the liquid, then push it just below the surface before covering and cooking. Speaking of.

Spoiler: Cover and cook!

Twenty minutes is all you need here. Now, a warning, this has been cooking for a while without being stirred; once the bottom of the liquid is disturbed it's going to bubble up and have some attitude. Before you try serving it, just gently push the bottom of the liquid around at different spots and you'll get all of it worked out to the top. It'll stop bubbling as much then. Go ahead and add whatever other seasonings you want at this point and you're good to go.

So, how filling is this? To give you an idea, I'm a 195 pound fatass and regret having a second bowl every time.

 

[souschef]

So, how filling is this? To give you an idea, I'm a 195 pound fatass and regret having a second bowl every time.

I feel full just reading the recipe, it's too dairy heavy imo

 

[DickMain]

I feel full just reading the recipe, it's too dairy heavy imo

It's definitely heavy, but winters can be tough where I'm at and I kind of like that in a meal lol

 

[WilliamForsRan]

Cooked some scrambled eggs. Man I love eggs.

 

[Day of the Cope]

Food prepped a bunch of chicken enchiladas. Broke down a rotisserie chicken for the meat (using the carcass for stock), divided them up into some foil pans, and all I have to do is throw them into the oven. Tomorrow, probably gonna food prep like a half dozen chicken cordon bleu so I can throw them in the oven.

Oroweat keto tortillas

Make sure you're getting the 15 pack from Costco. It's crazy cheap compared to the stores. Also, think about using them for a thin-crust style pizza.

 

[deadson]

Made some baller chicken quesadillas at work last night for a coworker. Did it with a gluten free tortilla wrap, grilled chicken, a mix of pepper jack and cheddar cheese, a pico with peppers, jalapenos, tomatoes and lime juice (onions optional, she didn't want any) and fresh avocado.

 

[Cloaca Rimjob]

made a really nice tomatoey soup.
1 bell pepper, 1 onion, 1 carrot, 2 chorizo sausages, 2 tins of chopped tomatoes, 2 tins of kidney beans,
fry the non tinned stuff in a saucepan, add the tinned stuff then once that's cooked for a bit add water with a chicken stock cube along with some niceties, worcestershire sauce, paprika,pepper etc then blend it once its been simmering a while. it's sublime with buttered toast soldiers.

I used to hate tomato based dishes because I'd get hit with the cheapest tangiest shit full of sugar from a jar. could finish a whole jar of sundried tomatoes in a single sitting though. seen gordon ramsay recipes for tomato soup he does stuff to the toms before using them. searing them.

I wonder if you just emptied a jar of sundried tomatoes (they're delicious already) into a saucepan and fried them in the oil they come with. add some onion and garlic then add stock and some cream it would turn out good. a really tasty but simple tomato soup.

 

[deadson]

made a really nice tomatoey soup.
1 bell pepper, 1 onion, 1 carrot, 2 chorizo sausages, 2 tins of chopped tomatoes, 2 tins of kidney beans,
fry the non tinned stuff in a saucepan, add the tinned stuff then once that's cooked for a bit add water with a chicken stock cube along with some niceties, worcestershire sauce, paprika,pepper etc then blend it once its been simmering a while. it's sublime with buttered toast soldiers.

I used to hate tomato based dishes because I'd get hit with the cheapest tangiest shit full of sugar from a jar. could finish a whole jar of sundried tomatoes in a single sitting though. seen gordon ramsay recipes for tomato soup he does stuff to the toms before using them. searing them.

I wonder if you just emptied a jar of sundried tomatoes (they're delicious already) into a saucepan and fried them in the oil they come with. add some onion and garlic then add stock and some cream it would turn out good. a really tasty but simple tomato soup.

You absolutely could do that, that would make a delicious soup indeed!

 

[PositiveMonk]

I used to hate tomato based dishes because I'd get hit with the cheapest tangiest shit full of sugar from a jar. could finish a whole jar of sundried tomatoes in a single sitting though. seen gordon ramsay recipes for tomato soup he does stuff to the toms before using them. searing them.

I wonder if you just emptied a jar of sundried tomatoes (they're delicious already) into a saucepan and fried them in the oil they come with. add some onion and garlic then add stock and some cream it would turn out good. a really tasty but simple tomato soup.

I like to buy cherry or grape tomatoes, slice them in half, lay them out on a parchment paper lined baking sheet, spray with olive oil, and sprinkle with a mixture of sugar, salt, and pepper, then finally top with chopped basil. Roast them for an hour or two and mix into a lot of different dishes. Goes well with rice, pasta, risotto(I guess more rice), or just nice to snack on. Over time I've lowered the sugar in the mixture because the better the tomatoes the less I feel it really adds anything to it and they become too sweet. I've found a brand of on the vine cherry tomatoes that are consistently good with little to no sugar added.

 

[Maker's Mark]

Slow Cooker pulled pork for tacos. reheating the leftovers right now with some roasted carrots and potatoes.

 

[WhatInTheActualFuck]

On medium, let your butter and oil get hot, and once the butter's melted down go ahead and toss in your garlic. Let it simmer for a bit until it's fragrant, then throw in your onion and pepper. Let it do its thing for a while, you'll know it's good to go when it's got a nice fragrance on its own.

If I could make a suggestion, I'd recommend slightly altering your order of operations as follows:

Start by putting the kielbasa into a cold pan set to medium high with no added fat (it's got plenty on its own) and browning it up in the fat that renders out of the sausage - build up some caramelization on the meat and get some fond going in the pan. Once it's nicely browned, use a slotted spoon to put it in a bowl and then brown the chicken (I assume you've already seasoned it) in the fat left by the sausage. Once that's browned, put that in the same bowl with the sausage and drop the heat to medium.

Chuck in your onions and peppers along with a bit of salt - the water that leaches out as you saute the veg will deglaze the fond left by the meats. Once those are getting soft/translucent, add the garlic and continue until it's fragrant.

After that, proceed as you've outlined with the mushrooms and flour and all the rest, adding the meats from the bowl to the pot when you would otherwise add them to boil in the soup.

Otherwise, it sounds a bit heavy for me, but it also sounds like a fucking amazing filling for a pot pie, so maybe give that a shot.

 

[There She Glows]

Spent the afternoon on dinner for a large group and it's a great sense of accomplishment when you time everything just right so it all finishes at the same time by the deadline. Corn and chicken egg drop soup, milk bread buns, char siu, broccoli and rice.

It was my first time making perfect rice in a large amount on the stove top; the trick turned out to be pre-soaking the rice for half an hour. This is a relief because I was getting sick of fucking it up.

 

[Day of the Cope]

Got my chicken cordon bleu done with a nice pan sear. Had one of them kinda burst out on the end, but one out of eight isn't bad. More so given it was the first time I did it. Probably stuffed a little too much brie into that one, but it'll still be good. Freezing them right now, so then it's just a case of throwing them into an oven. Probably going to make some pizza dough tomorrow, sauce them, throw some toppings on, and freeze them so I have that. I know for sure I wanna make a beef bourguignon Wednesday since I have a bunch of frozen cubed chuck and family will be over... a whole bottle...

 

[DickMain]

If I could make a suggestion, I'd recommend slightly altering your order of operations as follows:

Start by putting the kielbasa into a cold pan set to medium high with no added fat (it's got plenty on its own) and browning it up in the fat that renders out of the sausage - build up some caramelization on the meat and get some fond going in the pan. Once it's nicely browned, use a slotted spoon to put it in a bowl and then brown the chicken (I assume you've already seasoned it) in the fat left by the sausage. Once that's browned, put that in the same bowl with the sausage and drop the heat to medium.

Chuck in your onions and peppers along with a bit of salt - the water that leaches out as you saute the veg will deglaze the fond left by the meats. Once those are getting soft/translucent, add the garlic and continue until it's fragrant.

After that, proceed as you've outlined with the mushrooms and flour and all the rest, adding the meats from the bowl to the pot when you would otherwise add them to boil in the soup.

Otherwise, it sounds a bit heavy for me, but it also sounds like a fucking amazing filling for a pot pie, so maybe give that a shot.

I'm definitely going to have to try that, thanks very much for the tip

 

[TC-P]

Ricotta stuffed ravioli with pumpkin cream sauce.

 

[Swole McPole]

Yesterday I seasoned my new wok, stripped and re-seasoned my carbon steel frying pan and then made pizza, using the NY Times Roberta's Pizza recipe for the dough.

Tonight? Pizza again and I'll make the chili for Burritos tomorrow night.