What's Cooking?
Anybody making dinner tonight? What's on the menu?
I have some extra time during finals week, so I'm the chef tonight - we're having Tuscan potato and kale soup with Italian sausage. Smells good so far.
Ahh, love that eye-talian sausage. Monkeyboy recently made a vat of polenta with bits of sweet sausage mixed in. It was good for breakfast, too.
we ate out
BUT!
jinx made my lunch for tomorrow......boneless chicken tenders fried and then doused with buffalo sauce. i look forward to getting on the outside of them tomorrow.
I made chicken fajitas last night. I marinated the chicken in:
white wine
lime
garlic
chili powder
parsley
Then served them up with:
guacamole
sour cream
On:
corn tortillas
fuck. i got all drunk and ate that chicken last night. now i have to order lunch out.
everybody on this damn board is a freakin' cooking genius. doesn't anybody do Campbells soup or fake mac and cheese or just a pretzel or something? everybody marinates this or marinates that or chops scallions or twice-bakes or [I]something[I] or sautees baby greens and makes homemade wilted bacon sauce or what have you.
god, I must be too lazy to live. at times, opening the can just doesn't seem worth it.
I'm eating a pretzel right now. It was trouble opening the bag, but I managed.
I'm eating a pretzel right now. It was trouble opening the bag, but I managed.
ROLD GOLD? :) those bags can be pretty tough to open.
are you dipping them in mayonnaise? that's the best.
oh yuk.
try scooping tunasalad with them, tho....that's not bad.
Mustard. Plain old regular yellow mustard.
The thin Rold Gold ones. Classic style. They are good. I think its the hint of sugar in them.
No dipping. I only do that with a real pretzel. You know, one of those bread style one. Then I dip it in a spicy mustard.
everybody on this damn board is a freakin' cooking genius. doesn't anybody do Campbells soup or fake mac and cheese or just a pretzel or something? everybody marinates this or marinates that or chops scallions or twice-bakes or [i]something[i] or sautees baby greens and makes homemade wilted bacon sauce or what have you.
god, I must be too lazy to live. at times, opening the can just doesn't seem worth it.
I often get home from work and have a bowl of cereal for dinner. Then I have another bowl of cereal for breakfast.
I've lost eight pounds in two weeks on this diet (I gained ten pounds in the previous two weeks, so I'm still up by two).
Today is our building holiday party. There are all kinds of good things on the menu - lots of meat, that is. Unfortunately, no alcohol this year.
Ugh. I made penne in a lobster sauce last night (which was really just a fancy bisque that I bought to go from a cafe, plus some stuff) and although my husband said he liked it a lot, I was completely unable to eat it, or even stand the smell of the plate in front of me.
I had a bowl of cereal later that night. But I think there must have been an underlying medical issue, because these days I typically eat a bowl of cereal late at night after I've already eaten dinner, but last night/early this morning I wasn't hungry at all.
Lentil and sausage soup with a side salad and a roll. Soup's from Costco. Simple and effective, in this nasty weather.
Last night I had bourbon for dinner. It was gooood.
Tonight we are actually cooking. Stir fry from a bag that includes a little package of sauce, and we get to add the chicken! Actually quite yummy. Although, we haven't had the Teriyaki yet, I am sure it will be just as good as the Szechwan.
I can whip one up right away!
pic 01 -- The blank slate
pic 02 -- A bed of torn iceberg lettuce
pic 01 -- thinly sliced red cabbage
pic 02 -- diced yellow bell pepper
pic 01 -- chunked carrots
pic 02 -- chopped green onions
pic 01 -- quartered mushrooms
pic 02 -- pan fried chicken
pic 01 -- a sprinkle of pine nuts
pic 02 -- a splash of sesame ginger dressing
Delicious!
raw mushrooms are not good for you
Depends on the mushroom and depends on the you, wouldn't you think?
We had indian for dinner last night. This morning my farts are pretty rich and plentiful.
Cooking is one of my great stress releases. I really love coming home, pouring a glass of wine, chopping things up and putting them on a fire. It helps that I love eating.
Exclude the peppers but keep the mushrooms.
Culinary delights tonight. From bigbox. Bake-n-Bite chipotle chicken sausage with green mans broccoli, cauliflower, and carrots in a maybe cheese sauce. The nutrition facts I'll leave out.
A bed of torn iceberg lettuce
Iceberg? Srsly? :headshake
Ate half a bag of rice crackers tonight. Very bad (not bad for me, just outta routine)
But have Aduki, Mung beans and brown rice in soak for tomorrow.
Very important not to lose focus before Christmas.
HM out tomorrow night so may very well post results of dinner.
No, not results... I mean just dinner.
Nothing. Patrick is cooking tonight at Chinnok's. BigV and I go on Friday's for mussels, foccaccia bread, pomegranate martinni (me), club soda (V). Date night.
raw mushrooms are not good for you
Why not?
Nothing much tonight; we ate at
Panda Express -- a Chinese steamtable chain. I like their Black Pepper Chicken, and tonight I got it fresh out of the wok. Even better!
Mighty fine salad there, V; we'd do it with romaine/green lettuce, as we account iceberg about as bland as ice chips and go for something a bit more intense if at all possible.
Griff, are you allergic to peppers also?
I'm allergic to peppers. and chilis. and all in between.
[U]Haddock Florentine.[/U]
Poach haddock in milk
Put spinach in bottom of dish, put poached haddock on top
Make cheese sauce out of milk used to poach haddock and pour over the above
Put grated cheese on all of the above
Grill (broil?) until brown and crispy on top.
YUM
I've got two pork shoulder (butt) roasts smokin' on the Q to make pulled pork sammiches for dinner. mmmm!!
Griff, are you allergic to peppers also?
Nah, I'm just not a fan unless its a hot pepper.
I went light tonight.
Greek salad
olive oil
lemon juice
onion
cukes
tomatoes (still from the garden!)
sundried tomatoes
feta cheese
garlic
salt
pepper
oregano
I am having breakfast for dinner. Some fake eggs, fake bacon, english muffin, and a little cheese - voila, a fake mcmuffin
skirt steak, mashed potatoes (real ones), beans with parmesian and vino!
Tomato Basil soup serves 24
Disclaimer: I am a cook, not a scientist in the kitchen. I consider recipes guidelines, not commandments. I use approximate measurements, adjusting, tasting as I go.
first make the basil pesto
2 pounds of fresh basil
1 pound of pine nuts
2 heads of fresh garlic, peeled, chopped
1/2 pound parmesan (or mixed romano, asagio, parmesan) cheese, grated fine
2 cups olive oil
salt and pepper to taste
++
Remove stems from basil, discard.
Chop leaves finely, combine with pine nuts and olive oil and cheese in blender/food processor. I use the blender, so I make smallish batches (quart at a time) and then remove it, then continue until I'm done with the basil. The pesto should be a thick paste, dark green. The oil can be used to thin the mixture, and more cheese will certainly firm it up.
I decant the mixture into quart ziploc bags (or smaller) and smooth them flat and freeze them. A couple batches carries us through a season (by batch I mean a couple of two pound bags of basil.. that's a lot of basil). For the soup, I didn't have fresh basil available in quantities greater than $4/ounce or some such insanity, so I just raided the freezer and pulled out five 3"x6" ziploc bags (snack size) of pesto to flavor the soup. Worked great.
On to the soup.
1 #10 can of tomato sauce (this is the BIG can, ten inches high, eight inches across, don't know the weight or volume)
2 regular sized cans (6" high, 3" across, not the tiny 3x1.5" cans) of tomato paste (thickens soup)
A couple cans of chicken broth
some olive oil
Some butter
salt pepper
half gallon ultra heavy cream (yes, the whole half gallon)
Into large pot, pour the tomato sauce and the tomato paste, stir until well mixed. it will be thick. Add the pesto from above. Stir on medium heat. There should be the rare bubble forming to pop the surface. This soup will scald and taste burned. Don't burn it.
Add a little chicken broth to thin it to work it nicely. Add the cream. The red tomato soup turns a rather ugly shade of green/orange when the pesto is added. The cream brightens this considerably to a cheery orange. Add enough chicken broth to make the soup thin enough to stir easily. You should be tasting along the way. Make the soup the way you like it. The salt and pepper go in about now. As the soup is nearing the end of the assembly phase, all ingredients in, and it tastes good, add some butter, quarter cup, half cup, or more, and you get a lovely glossy sheen on the soup, and a beautiful mouth feel.
I let it cool overnight (after an immediate meal with grilled cheese sandwiches). The consistency resembles pumpkin pie filling, and almost that color too, but redder. I spoon it into quart ziplocs (for individual servings, but into gallon ziplocs for family meals). I fill the ziplocs full enough to fold half over empty and have the bag be about an inch and a half high. This size/shape stacks neatly in the freezer. I get about five or six bags from this recipe.
Curry Chicken over white rice. Yum!
Not with this batch. More like.. siege mentality. I like to cook some foods in big batches, and freeze portions. Spaghetti works well this way, as do many soups. I have used this recipe to feed a scout troop. I did have to scale it up by a factor of five or six though.... It was delicious!
We had fajitas on Monday, and I made the best Strawberry Margaritas ever. Ever. In the history of the world.
1 package of frozen strawberries
fill the rest of the blender with party ice
fill 2/3 of the blender with tequila, and 1/3 with Triple Sec
Drink until your head explodes with awesomeness.
Fried rice, sweet and sour chicken.....the fortune in the cookie better be good!:p
Thick grilled Pork Chops tonight! Sweet Potatos cooked in the fireplace. Fresh steamed broccoli.
For my boyfriends birthday the wish is for chocolate cake with whipped cream frosting.I'll probably do layers possibly with raspberry filling. I can handle the chocolate cake part but I want to make a perfect frosting. I want the perfect stiffness and peaks.
SO anyone have good tips for fool proof whipped cream frosting?
My wife is cooking fish n' chips tonight!
I have to pick up some beer for the batter...does it matter which kind? I'll probably just get a 6-pack of Miller Lite...regular beer beer.
Fusilli alla Caprese. It's almost not cooking -- okay, you cook it but briefly.
Here's a salad edition of this dish -- good for weight-loss, carb-control, or bodybuilder chow. It may also be served as a hot entrée.
Like this. The mozzarella definitely goes in last, with the chopped basil. Adding it in when the tomatoes and garlic are still quite hot will mean the mozzarella will stick goopily to your serving spoon. But it's quite nice if your cheese cubes are a little soft and rounded about the edges.
It's a light, fresh'n'bright-tasting pasta meal. Variations on it would be about endless: add in sliced black olives, sliced mushrooms, some varieties of firm sausage.
Everybody on this damn board is a freakin' cooking genius. Doesn't anybody do Campbells soup or fake mac and cheese or just a pretzel or something? Everybody marinates this or marinates that or chops scallions or twice-bakes or something or sautees baby greens and makes homemade wilted bacon sauce or what have you.
God, I must be too lazy to live. At times, opening the can just doesn't seem worth it.
Hey, Bri' -- the
reason we take up the wooden spoon of culinary mastery is because we've
opened cans -- peeled the wrapping off of American cheese Singles and snacked on a dozen at a sitting -- eaten plenty of microwave burritos and canned mac-&-cheese. If we were once military, we ate in chow halls -- think of school food, sometimes especially high in calories. And
we've bloody had it.
And hard snackfood pretzels bore us about as stiff as the pretzels.
But now, there are
cookbooks. Now there is Food Network, where
any newbie-nerd can!!
Now there are two powerful, opposing trends: food out of factories that produce anything from Tater Tots to Purina-yuppie-chow, and a huge population of newish private cooks either making some real use of their stoves (or doing rent-a-kitchens), cooking for themselves using ingredients nobody else has messed w... er, processed.
It's a pain in the ass to make all this food, but when you compare it to the frozen/factory/institutional versions, they all suck, and suck really bad. In fact once you make food the right way for a while, you can't eat the shitty stuff any more because you realize how foul it really is.
I like Spaghetti-o's, Hamburger Helper, and frozen macaroni-and-cheese.
Creamed ground beef
(comfort food masquerading as a diet recipe from the Alli website)
(recipe was for *one* serving, so, of course, I had to scale it up by a factor of four. Please. One?)
12 oz lean ground beef
8 tbsp choppped green onion
8 tbsp margarine
8 tbsp flour
32 oz milk
2 cups frozen peas
salt and pepper to taste
Brown beef and onions, drain well, set aside.
Melt margarine in skillet. Slowly add flour, whisking continuously. When all the flour has been incorporated, making the roux, turn the heat off.
Slowly add the milk to the roux. It will become quite thin but thicken upon reheating. Once it is all added, making the gravy, turn the heat back on medium. Add the meat mixture and the peas. Salt and pepper to taste.
Serve over toast. Delicious.
glatt: hahahahah.... more for me! In fact, I brought leftovers for lunch, lovingly packed for me by Tink!
I will say she's no fan of peas, though. Perhaps this is your complaint too.
Whoa. That's an Alli recipe? I thought you were supposed to NOT eat fat when you're taking it.
3 oz lean ground beef: 16 gms fat
I guess you can use skim milk, no fat, but I'd think the gravy would turn out weak.
1TBSP low fat margarine (which it didn't specify low fat, but I'm guessing): 9 gms fat
Hmm, but it sounds kind of good.
My reaction too. To be fair, I was going by memory about the recipe. I do remember, now, that the text said "Extra lean ground beef". Maybe the fat content is lower there too. And the margarine did say canola based, la la la... something... I went with what I had in the fridge. And it did say skim milk, which is all we drink at home anyway. Except when I'm making that tomato soup.
I did have a large portion, between 1 and 2 servings, and an Alli pill, and I haven't had any "treatment effects" as they euphemistically put it. It was a good meal.
Are you having success with the Alli? I've cut out so many carbs just by hardly ever stopping for beers, but I'm still stuck at a plateau. Maybe I need the added boost of cutting the extra fats out of my diet? [COLOR="White"](Maybe I just need to get my fat ass on the treadmill.)[/COLOR]
I will try that recipe, too. I would think, with what I've heard about Alli, that you would notice if there was too much fat in it by those pesky treatment effects of which you speak. :)
today I'm making profiteroles to take up to Dad's for the weekend.
Choux pastry is really simple and tastes great. Fill the little pastry puffs with custard then top with chocolate. Yummo.
Sometimes I fill them with chantilly cream, but I think custard is better when there's kids about.
Cajun spiced chicken tonight. Vino and cards after with the girls.
Roasted salmon fillets over spaghetti Alfredo, romaine salad
I've discovered a new Ready Meal range and I'm having it far too often. It's called
Super Naturals by Sainsbury's (one of The Big Four supermarkets here) and they're £2.99 each, with a Buy Three Get One Free discount.
Every meal supplies 1 or usually 2 of your 5 recommended portions of fruit/ vegetables a day and is nutritionally balanced in terms of the protein/ fat/ carb proportions. They are low in fat - although individual meals vary, I go for those with less than 10g of fat - and made from fresh products. The downside is you can't freeze them.
They are so damn tasty - you can taste every individual ingredient if you get what I mean. It's like having your own healthy eating chef in the kitchen - the only thing you miss is the smells when cooking and the sense of achievement.
So nowt is cooking right now, but next week I intend to start cooking pulses again. Honest. Unless I get sucked back into the Super Naturals part of the supermarket this weekend...
Shish kebab (with apricot) and grilled asparagus. Second pic is asparagus in their butter boats.
It's not been much noised about by either of us, but one area where V and I most agree is in matters of the belly.
I just lost a fight with temptation. I made up a birthday pie or three for our church potluck birthdays once-a-month fest. Two lemon meringue pies (see the Most Recent Recipe Thread in Food & Drink) for them and a third for us. I kept going back and cutting another slice. Finished the last of it this morning. While you can play with the sugar levels of this pie a lot, it'll never be sugar free until they come out with sugar free condensed milk.
I was in Philadelphia for training last week and on my last day I swung by Chinatown on the way home. I stopped in the fortune cookie factory at 9th and race and got strawberry and chocolate fortune cookies. I told my wife where I was going and she asked for 2 cans of lychee nuts (I got her 4) from the Chung May market.
Going through the supermarket, I noticed a jar of spare rib sauce. This is the sauce that I think has five spice seasoning in it that gives Chinese spare ribs their flavor. I don't eat pork ribs anymore, but I picked up some chicken breast, cut it into strips, marinated for a few hours in sauce, put it on skewers, and basted with more of the sauce. It tastes different on chicken but it still has that unique sweet flavor.
We love the Five Spice around here too, Rich. My spice bottle says it's anise, ginger, cinnamon, fennel, and black pepper (in that order; I'm assuming that's greatest-to-least proportions,) if you want to try your hand at mixing your own sometime.
Strawberries. I've been eating mounds of them.
Barbecued chicken wings with steamed potato and carrot.
This morning :coffee and store brand frosted flakes so they arn't so sweet. yum
The healthy naturals look real gourmet SG. The article has a list of fares which include the modern british. Which one is that?
The healthy naturals look real gourmet SG. The article has a list of fares which include the modern british. Which one is that?
Well recognised! They really are gourmet - only one step down from freshly prepared food.
I've been very good and not bought these for a while now. But I've been bad and succumbed to quick & easy cheaper but less healthy alternatives. Sigh. Went grocery shopping earlier - have a healthy, low cost, higher effort week ahead. Finally redeemed!
Checking the range available at present the two Modern British would be Beef in Red Wine and Smoked Salmon Salad. Because they're fresh ingredients the meals on offer tend to follow the seasons, so it's different every couple of months.
A tin of macaroni cheese......
I could really, really eat them thar shish kebabs and asparagus. mmmm. asparagus. My favourite green
Checking the range available at present the two Modern British would be Beef in Red Wine and Smoked Salmon Salad. Because they're fresh ingredients the meals on offer tend to follow the seasons, so it's different every couple of months.
Of course! To be truly gourmet they would have to follow the seasons. It is hard to find meals for one.
A tin of macaroni cheese......
Speaking of meals for one. I love mac n cheese but the good stuff which is sold in huge boxes with that fake cheese on it is too much for one person. So I am curious when you say a 'tin' of mac and cheese you mean a single serving? If so we need tins here!
Tin = can. It's a 'can' of Heinz Macaroni Cheese.
... and it tastes grim.
Bleurgh - any tinned cheese is horrid.
I know it's bad. I know it has fewer nutrients than a pair of suede slippers.....but I like the taste.
I could really, really eat them thar shish kebabs and asparagus. mmmm. asparagus. My favourite green
As you can see, I made enough for everybody!
As a dinosaur-crazed kid, I thought asparagus looked like the vegetable most likely to be dinosaur food, so it was the most fun.
[But hold your nose when you pee afterwards.]
Tostinos pizza and a coke
Sunday brunch. Blueberry pancakes. First beans of season and new taters.
In a literary/ culinary crossover, I'm reading a book set in Nigeria - Half of a Yellow Sun by Chimamanda Ngozi Adichie. Mentioned more than once is Pepper Soup. When I was in my local Afro-Caribbean shop today I noticed Lickie - meat pepper soup in the freezer.
So I asked the proprietor who confirmed it's a Nigerian dish. I'm about to try it. He warned my slyly that it's very spicy. I expect my bot will regret this tomorrow! But hey, how often do you get to taste the book you're reading :)
I will report back.
But hey, how often do you get to taste the book you're reading
This one was tasty.I made my first beer can chicken yesterday. A few months back, they were having a super clearance and I bought a whole bunch of foldable beer can chicken racks as stocking stuffers and in case I wanted to make more than one at a time. Yesterday I cooked a 6 pound bird and it came out great.
Oh an update for you on my Pepper Soup.
When it said Meat Pepper Soup I assumed it would have shreds of meat in it. Like oxtail or mulligatawny.
Nope. Great big bits of kidney, tripe and unidentified chewy meat (beef, just no idea what part). And when I say big, I mean BIG. Too big to comfortably eat in one go. It was frozen when I bought it, hence my surprise on thawing.
I'm not averse to offal, as I've said on this board before, but even I am daunted by chunks that ideally need to be cut into three or four appearing in my soup.
So after trying to pull the first piece of beef apart with my spoon I went to get a fork and a steak knife. With all three implements I got on very nicely. The tripe melted in my mouth and I'd forgotten how much I like kidney. The soup itself was thin but very flavoursome and acted as a good background taste to the meat. I left two pieces of beef in the end. A shame, but the cutting and chewing were onerous.
I felt doubly guilty because the book I am reading deals with the short lived Biafran nation and how they were starved into submission, and there I am scraping two big bits of meat away with barely a thought. The other guilt comes from throwing away any meat - doesn't fit with my ideals of respecting animals.
Interesting experiment. I would like to try stright pepper soup next time, with plenty of pitta bread or similar to soak it up and some yoghurt on the side to cool my mouth.
Father's day. Eggplant, chicken thighs, and a flat iron steak
JUST saw this on Good Eats and want to try! A quick vegie curry using frozen vegetables. Reviews are great.
Alton Brown's quick vegie currySeared tuna with wassabi-hollandaise sauce, mango and purple onion, steamed white rice, and...asparagus. (we like asparagus)
Crap in a pan. Seriously.
We're taking off on vacation tomorrow morning, so tonight I cleared out every fresh veggie, all the unidentified leftovers in little tupperware containers, put it all in a pan on high heat, added some butter and ground beef, three scrambled eggs, and smothered it in cheeze.
We called it "hash", but my daughter wasn't buying it.
fish cakes.
I make them using bream, a little potato, coriander, onion, salt, pepper, egg, flour. Coat them in crumbs and shallow fry just till the crumbs go golden.
Yummy with sweet chilli sauce.
This might set a reasonable benchmark above which virtually any other dish would sit - anyone disagree?
I am Indian (at least as far as food goes) and I wouldn't ever consider Alton Brown's curry to be either good or authentic.
It looked pretty miserable to me.
I did this chicken curry a few times
http://bitten.blogs.nytimes.com/2008/04/07/recipe-of-the-day-fast-creamy-chicken-curry/?scp=6&sq=curry&st=cse
Protip: they are serious about getting the temperature down before adding the yogurt. Pie, can I just stick with sour cream? Or is that wrong?
This might set a reasonable benchmark above which virtually any other dish would sit - anyone disagree?
Crikey me. I'm unhealthy. I hold my hands up. But even I balk at that. Doner in naan - yes please, nom, nom, nom. But the rest? Heart attack in a box. And for the record, when I was eating 'babs (joke there, as bab means poo) I always asked for just a little meat, and not even a full salad with it (real salad, not Scottish). I always offered to pay full price, which is why the local purveyors of spicy lamb were all very nice to me.
I am Indian (at least as far as food goes) and I wouldn't ever consider Alton Brown's curry to be either good or authentic.
Being very English, I have to agree it doesn't look great. I've eaten enough real Indian curry to know what's what. And enough faux curry to know what works. And my Mum's vegetable curry, which an Indian lady she worked with taught her in the 70s... nothing like real curry, just something generic and safe for a British family. It involved a pressure cooker for a start... Still, it got vegetables down our throats.
We grew up with quite a varied menu because Mum was a hospital cleaner until my brother started school (the shifts fit in with Dad's). She worked with mostly Italian, Polish and (one) Indian women. They were all feeding families on a budget and all (except again, the Indian - sorry) Catholic. So they swapped recipes and tips. Mum taught the mysteries of Yorkshire Puddings to any number of colleages. Even at the time I wondered how - when hers were so flabby!
Then again, I taught my Mum how to cook Mexican food. And you'd fall about laughing if you saw what we called Mexican.
UT - not to speak for Pie, but sour cream will serve equally well in this recipe. It's a flavour of India rather than an authentic curry (lile my mexican) so use whatever works. I don't know about India, but sour cream is still an unusual item in this country, so yoghurt is the default. I can't see that there's an awful lot of difference here.
Sour cream will be fine, and lend a lot more richness to the dish.
As a south Indian, I get worried anytime someone mentions the dreaded "curry powder". I have never seen such a substance used in situ. Every grandmother grinds her own many mixes, depending on the exact application.
And my grandmom's is better'n yours. :p
Your heritage is from the hotter lands where the spices grow. Mine is from where they had nothing but wild pigs and grassy grains, so they made sausage and beer. They moved to middle Pennsylvania and did weird things like fermenting their meats. It's disgusting, but we don't even want to mention limey's heritage, where if they had a beast to eat they ate all of it, boiling it in the intestines and making sausage out of the blood. Of course we could be from Japan, an island nation and have at our disposal nothing but fish, rice, and little energy to cook it with... thus sushi. Or Danac's northern England where they had plentiful cheap fish from the North Sea, and root vegetables, and thus created the fish n chips industry.
But see, I like sausage and beer! :yum:
I don't cook Indian food much, mostly because it's a sh*tload of work to do it right. I have enough of a background to know when it's not right, and that bugs me. So I rather make... I dunno, polish food? mexican? italian? chinese? That way, the little voice in my head doesn't criticize.
I will be making stuffed shells on Saturday for the first time. Plus waffles with homemade blueberry syrup. Little nervous
I dunno yet, but I could use a bit glass of Shiraz right now.
I will be making stuffed shells on Saturday for the first time. Plus waffles with homemade blueberry syrup. Little nervous
Just a warning...Don't put everything on the same plate or the Brits will lose their shit.
pork simmered in the crockpot in enchilada suace and chilies, served on tortillas with fresh cilantro tonight.
Just a warning...Don't put everything on the same plate or the Brits will lose their shit.
EW! No, one is for breakfast and one is for dinner. Also, some almond cookies. MMmmm
Crikey me.
Being very English . . . I taught my Mum how to cook Mexican food. And you'd fall about laughing if you saw what we called Mexican . . . sour cream will serve equally well in this recipe. It's a flavour of India rather than an authentic curry (like my mexican) so use whatever works. I don't know about India, but sour cream is still an unusual item in this country, so yoghurt is the default. I can't see that there's an awful lot of difference here.
Though you might look for the zingiest yoghurt you can lay hold of. Or try a German delicatessen for the sour cream, as the Germans favor the stuff. A Middle Eastern market might be a source for
Lebni, which tastes like yoghurt crossed with sour cream and finishes with a hint of butteriness.
If your Mum likes chicken soup, introduce her to Mexico's
Caldo Tlalpeño. There are links in The Latest Recipe Thread, or you can google 'em up for yourself -- there are ten thousand little variations. A peppery, clear broth chicken soup, it's Mexican Grandmama's Jewish Penicillin, and will surely cure what ails. If you can't get chickpeas, lima beans will do. Sliced fresh avocado and fresh jalapeño peppers give it added depth. Slice in a couple of serranos or similarly hot peppers for that high-explosive effect if you want not merely a cure for what ails, but to fuel what made the preacher dance.
Other things that will ramp up the authenticity of your Mexican-iana would be the chili powder in the Recipe Thread again -- and you can play with the proportions to control its heat. Main thing for
sabor auténtico is not to skimp on the cumin. Not enough cumin is where chili may often go wrong -- just toss in some more.
For stew/soups like menudo, whose active principles are peppers and tripe and beef with broth, sprinkle on the Mexican oregano with a fairly liberal hand. Mexican oregano differs somewhat from the Mediterranean variety. The usual condiments for this ethnically formidable dish are nigh-equal sprinklings of red pepper, Mexican oregano, and minced onion. It's a popular weekend dish around here, apparently esteemed for its restorative properties after a hangover. Or so they say.