What Have You Cooked Recently?

[Nick Obre]

A tuna bake with pasta, eggs, greek yoghurt, pesto, cherry tomatoes, and a bunch of veggies.

Turned out pretty good and was several days' worth of lunches for me and the kid. Supposedly good in terms of protein and macros and all that shit according to the recipe but I don't know nothing bout that.

 

[newport100s]

I like to think there's an art to being broke, looking at your kitchen and making whatever you can with what's in there.

I used spaghetti noodles, oyster sauce, sesame oil, chives, garlic powder, tumeric, chili powder and a twist of lime topped off with sesame seeds to make some pretty decent noodles.

 

[rosecig]

Mac and cheese made with butter, milk, flour, Romano, onion Havarti and white cheddar. Turns out like a sharper mac and cheese and the color is very light. The flour helps a lot.

 

[MoffAlbert]

Ahi tuna sashimi over rice. Al I have to say is thank God for rice cookers.

 

[(っ◔◡◔)っ ♥ Cancer ♥]

I tested a recipe for some coconut curry brussel sprouts, probably going to run them this weekend since I about 4 cases of sprouts I need to get through.
Made a couple hotel pans of cucumber salad in a Greek yogurt sauce that was pretty good. There was a component missing from it that I still can't put my finger on, will try again with some lemon zest.
And tomorrow I'm going to make large batches of banana bread and guacamole. I've got two cases of perfectly ripe 'cados that need using, may test the viability of freezing guac. I imagine the texture will get fucked so I may try only freezing the 'cado mash with some lime juice

 

[There She Glows]

I've got two cases of perfectly ripe 'cados that need using, may test the viability of freezing guac. I imagine the texture will get fucked so I may try only freezing the 'cado mash with some lime juice

I have read that thawing in the fridge vs room temperature helps somewhat with the texture but have never tried it myself, if you do try it plz report back with the results.

 

[AnOminous]

I like to think there's an art to being broke, looking at your kitchen and making whatever you can with what's in there.

I've shilled this before, but while I also like looking at the fridge and making up something based on what's in it, if I can't I sometimes resort to this site: https://www.supercook.com/#/desktop

Sometimes its answers are kind of retarded but you can usually figure out something.

 

[Super Guido]

Pulmuone brand Pad Thai. I added some tofu to it, because it doesn't have enough chicken. I don't have any chicken at the moment, and tofu absorbs flavors very well.

It was surprisingly good. I'm used to these premade meal things being absolute trash.

 

[PositiveMonk]

Buffalo chicken quinoa bowl. I'm pretty proud of this one. Shredded chicken mixed with greek yogurt and hot sauce over quinoa & black beans with cherry tomatoes on top. I think this may have been the best thing I've made nutritionally so far, at least since I've been recording those things.

For this week's salads I did a dressing using pureed roasted red peppers instead of mustard as an emulsifier. I didn't love it. If anyone has any suggestions for vegetable puree dressing or combinations of seasoning that go with them I'd appreciate it.

 

[(っ◔◡◔)っ ♥ Cancer ♥]

Spent 11.5 hours in the kitchen today and made 70 pounds of chana masala + 60 pounds of coconut curry brussel sprouts, have to get up early and make about 50 naans to go with everything. I pushed back my banana bread venture off until Sunday since I'll only have to fire a small catering order of fajitas and I want to organize the kitchen (and milk hours on the clock)

 

[The Stranger]

I made charcuterie for National Wine and Cheese day. Cheeses are blue cheese, manchego, gouda, cheddar, and brie. 2 types of salami plus coppa and prosciutto with sourdough crackers and kalamata olives, fig jam, and pecans on the side (I forgor to put the pecans on the board before taking the pic lol). Fig jam, blue cheese, and peppered salami together on a sourdough cracker goes incredibly hard. Next time I would add pickles as well. The kalamata olives are nice and salty but the crunchy pickles would be a nice change in texture as well as sharp and briny.

 

[shadyreapers_]

gonna do some fries and 2 eggs now that you made me think about eating

 

[Nut-Roaster the 2nd]

Made a few filled rolls, including a few cheeseburger rolls, and mozzarella filled rolls. Hubby and I made some spicy mayo which has ghost peppers and Alice Cooper sauce in it, and it is a killer dip.

 

[TokiBun]

Teaching myself how to make my own Chinese food! Really the only thing homemade are these Crab Rangoons and they turned out great! Next time I'll make my own sweet and sour sauce and share that recipe. At the bottom is the recipe I used to make the filling. If you use a food processor like me and it becomes mush add more whole crab flakes and some cream cheese after to reduce the savory flavor from the paste.

Only downside this attempt was due to my fryer oil. It's vegetable oil and while I routinely clean my deep fryer and air fryer I can tell from frying other stuff it causes an aftertaste for the vegetable oil. Now that I know I can do it I'll buy peanut oil and keep a separate frying basket for Chinese food.
Rice is microwave sticky rice prepackaged, chicken is frozen meal sweet and sour chicken. I air fry the chicken first to make sure it's cooked internally then I fry it a little for flavor.

 

[The Feline Solution 2]

Have put my diet on hiatus at he beginning of the week (i'm way ahead of my weight loss schedule and, most importantly, under 175 pounds again) and finally got around to some real cooking. Made some sloppy burritos just now. Fried up beef, onions, rice and kidney beans, lots of cumin and a bit of garlic powder and oregano as spices. Slathered the wrappers in Salsa de Chipotle and creme fraiche in lieu of using mexican crema, forgot to buy the ingredients for that. Also forgot to buy shredded cheese but this shit is already fattening enough.

I still kinda suck when it comes to the wrapping, i tend to overstuff the wrappers because i am a glutton and because the wraps i can buy here are not burrito-sized. Came out mostly okay, though.

Why yes, i am going to eat ~4000kcal in one sitting now

 

[(っ◔◡◔)っ ♥ Cancer ♥]

My naan came out dense, I think I over worked it. I'm not much of a baker, especially when pressed for time like I was today.
It was still super tasty and it's got me considering the possibility of Indian pizza
The dense naan would work if I could control the souffle poofing, the red sauce from the chana masala would work as is, maybe throw some paneer and curry chicken up on there, idk. I don't think I'll be revisiting Indian again for a while, gained a respect for the prep work and everything that goes into it.
Got my pork fajiters marinading now. Did pineapple juice, soy sauce, sesame oil, cider, vinegar lime zest and a few packets of some Old El Paso pork carnitas seasoning just to get them out of the kitchen. I've always thought it's a stupid waste of money to buy branded seasoning mixes

 

[souschef]

I did patisserie cream, not because i want to use it a filling, but because i enjoy eating it by itself on the weekends

 

[OrionBalls]

Root beer pie from an old Home Ec cookbook. It's pretty good.

 

[W00K #17]

Made some burgers 50/50 ratio of beef and venison, topped with pepperjack cheese, sweet n spicy BBQ sauce and fried onion rings. Some grilled asparagus and leftover potato salad for sides. Had the last one of the bomb pops from fourth of July for dessert.

For breakfast tomorrow I've got some ground deer sausage thawing in the fridge. Gonna use that for some biscuits and sausage gravy.

Might do venison chops for dinner tomorrow, thinking of turning them into fajitas. Getting to that time of the year where I need to get the last of the deer cleared out of the freezer to make room for more this fall.

 

[LaxerBRO]

I like to think there's an art to being broke, looking at your kitchen and making whatever you can with what's in there.

I used spaghetti noodles, oyster sauce, sesame oil, chives, garlic powder, tumeric, chili powder and a twist of lime topped off with sesame seeds to make some pretty decent noodles.

Are you familiar with Dan Dan noodles?

You can buy some sesame paste and chili oil and mix it with your ingredients minus the tumeric.