What was the last meal you cooked?
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Arroz con pollo2
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JellybeansMomFl wrote: »Arroz con pollo
Mmm..haven't had those for ages.. yum1 -
broiled cod with garlic herb seasoning , mashed potato and steamed broccoli with the same seasoning cause its yummy and my husband will actually eat it.3
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I asked the hubby for a squash to make Cambodian custard to use up some leftover coconut milk.
http://moninichpheng.blogspot.com/2012/11/cambodian-dessert-recipt-pumpkin-custard.html
Unfortunately he came with a big chunk of pumpkin, when you need a small whole squash for that recipe. Microwaving pumpkin to turn into gnocchi to freeze,
https://www.epicurious.com/recipes/food/views/butternut-squash-gnocchi-with-sage-brown-butter-3612701 -
Pumpkin gnocchi a total failure so far. That stuff when microwaved and pureed is very watery. I have already incorporated all the flour in the house and it is still to wet to handle like dough. Dumped all the gloop in a huge tupperware box in the fridge to deal with tomorrow, because tonight's dinner guests are arriving soon.1
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Made some creamy cashew chicken over egg noodles...but it got ate before I could snap a pic. Soooo...how 'bout this?
6oz sirloin steak and eggs, with fried potatoes and buttered toast.
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Pork chops .. oven baked with soy sauce, lemon, onion and herbs2
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Pumpkin gnocchi a total failure so far. That stuff when microwaved and pureed is very watery. I have already incorporated all the flour in the house and it is still to wet to handle like dough. Dumped all the gloop in a huge tupperware box in the fridge to deal with tomorrow, because tonight's dinner guests are arriving soon.
For next time, I typically have very good luck making pumpkin puree by roasting the pumpkin. It is far less watery that way.2 -
Slow roasted "bbq" chicken thighs. I did a variation of this recipe but my spice mix involved 2 tbsp of brown sugar (~40g), 1 tsp of salt, 2 tbsp smoked paprika, and unmeasured but amounts of garlic powder, onion powder, and powdered mustard (probably around 2 tbsp each. I made the sauce using the drippings from the chicken along with around two tsp of honey and maybe a tbsp of apple cider vinegar.
Currently the chicken and sauce are waiting and I have broccoli roasting in the oven.1 -
Butterfly chicken, with lemon and wine sauce, carrot and rutabagas mash and brown rice.
Butterfly chicken (or spatchcock) is the #1 trick to make whole chicken juicy and tender everytime. It you never tried it, invest in a good pair of kitchen cisors and try it, you’ll never go back I promise!3 -
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So the pumpkin gnocchi experiment was a fail. Because I cooked the pumkin in the microwave, the resulting puree was way too watery. When you need to incorporate a lot of flour into gnocchi they tend to get tough ahd rubbery. These were rubber bullets tossed in sage butter and served with a tomato and olive salad.
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Taco lasagna
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Everything looks yummy!!
Last night was chicken and black bean quesadillas with pico, guacamole, and shredded cheese and a side of southwest chopped salad mix1 -
Pan fried pork chops with garlic, salt & vinegar potatoes (steamer bag) and a side salad.2
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Easy chicken noodle soup with some leftover rotisserie and a crustless zucchini quiche.2
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Hickory bacon and black peppered pork tenderloin, white corn, tomato/cucumber salad and cheddar bay biscuits3
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Last night was just spaghetti, with leftover sauce from the other night. Kind of Bleh, but everyone else likes it, lol. Tonight I think we're having BLT's.1
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elsie6hickman wrote: »I don't know if this is the right place to post, but I bought myself a Cuisinart indoor grill a year ago. It lets you pick your category (chicken, pork, meat, fish) and it alerts you to the doneness. I use it almost every day. It was a bit pricey, but when I break down the cost per use, it was really cheap. And the non-stick panels go into the dishwasher. It beats getting the grill up all the time.
How big is it? And it's honestly dishwasher safe? I'm looking for a replacement for our Delongio grill that just bit the dust completely. I loved cooking with it, but it lied about being dishwasher safe and rusted, lol, so was a pain to clean. My daughter called it the "magic make yum" machine because she even liked vegetables if tbey were cooked that way.1 -
chrissilva2625 wrote: »
I hate carrots but the rest of that looks AMAZZZZZING!1 -
So the pumpkin gnocchi experiment was a fail. Because I cooked the pumkin in the microwave, the resulting puree was way too watery. When you need to incorporate a lot of flour into gnocchi they tend to get tough ahd rubbery. These were rubber bullets tossed in sage butter and served with a tomato and olive salad.
Gnocchi YUM! Those rubber bullets look delish!1 -
777Gemma888 wrote: »So the pumpkin gnocchi experiment was a fail. Because I cooked the pumkin in the microwave, the resulting puree was way too watery. When you need to incorporate a lot of flour into gnocchi they tend to get tough ahd rubbery. These were rubber bullets tossed in sage butter and served with a tomato and olive salad.
Gnocchi YUM! Those rubber bullets look delish!
I think roasting the pumpkin will give a better result, as suggested by another poster.
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Rye bread rolls using a German recipe.2
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Maultaschen - substituting ground turkey for sausage, cooked in chicken broth instead of beef broth (I thought we beef broth...), and I added some garlic powder because why not. It also has less spinach than called for because who brings a scale to a grocery store?
The pasta dough was possibly the easiest to work with pasta dough I've ever made (I don't have a pasta machine). I'm also very glad that I tasted the filling multiple times for salt because it needed a fair amount due to the lack of sausage6 -
I don’t have a photo available but I made chicken tortilla soup for dinner. I cook dinner every night.3
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Not gonna lie, I didn't really cook much last night. I grabbed a pre-cooked rotisserie chicken and then steamed some frozen chicken potstickers.
I did make stock with the leftover chicken carcass. I separated and shredded the leftover meat first to use in homemade chicken noodle soup tomorrow night. My stock contains the leftover bones/fat/skin, a whole onion, a handful of carrots, some dried celery, rosemary, thyme, and salt & pepper. I just gotta skim the fat off of the stock tomorrow before using it.2 -
Fettuccini with light Alfredo, garlic, diced ham, peas and asparagus and a Caesar salad.3
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Hubby is normally the weeknight cook, but as I had a work from home day today I made linguine carbonara with some of the duck prosciutto I cured a few weeks ago instead of traditional pancetta. He made sauteed spinach.
My next proper cook in Saturday night's dinner party where i will be repeating my routine of a super easy Italian dinner party menu.
Bagna cauda with crudites (5 minutes cooking+washing and cutting up veg in advance),
linguine carbonara (10 minutes cooking that can be done in the time that the pasta cooks),
dutch almond macaroons dipped in amaretto (uses up the leftover egg whites from carbonara and takes 15 minutes to make including 10 minutes baking time).2
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