What was the last meal you cooked?
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Leftovers for lunch. Last night's rice was converted to congee. Leftover stir fried choi sam and vegan mongolian beef made with seitan.
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Pasta w white beans.
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Brekkie Center cut pork chops, grits with a tad of cheddar, eggs and homemade sourdough biscuits with a starter from the Kenai Penisula that's been in my family for 120 years.2
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Morning frittata cooling... used a bunch of vegetables and herbs that were leftover from the week. Also called “leftovers management.”
I stole that phrase from you @acpgee ☺️
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Since people gave a lot of supportI only post in this thread when I make a disaster, lol.
Anyway, I made some stew last night and it turned out pretty bad. The vegetables are fine, the sauce... eh, I used canned tomato sauce because I'm lazy so it's pretty sugary and nasty, but the seasonings, dill and garlic I added mostly balance it out so it's okay.
But the meat is just... not good. The acidity didn't break it down nearly as much as it should have, the seasonings didn't seep in at all and the meat wasn't the best quality to begin with. In short, it tastes like bland, tough, boiled low-grade beef
Not sure what went wrong... Pork usually treats me better than beef but it's harder to find stew pork meat. Here's hoping it'll improve as leftovers...
I figured I'd give an update.
Tuesday night, I figured that if I'm going to eat trash, I might as well eat overcooked trash and simmered it for another hour and a bit, and that... really improved it. The meat was still bland but at least it was tender and a bit more flavourful because all the fat had melted nicely. The sauce improved as well, though some of the vegetables became mushier than I like.
So... like @snowflake954 said, a learning experience. And I'll have plenty of chances to learn more, still have a kilo of the meat left in the freezer, lol.3 -
Leftovers management at my place. Tagliata di manzo made from last night's leftovers for lunch. I roasted off some potato in the air fryer to go with that.
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Last night's dinner was beef and bean and cheese enchiladas. They were popular, and suffered the fate of the popular. (grin) I don't like enchilada sauce so I had a taco salad. But it was tasty and filling.1
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Today cooked 2 shrimp and crab pies the winter bulk is coming on strong hahaha4
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I roasted a turkey because seems more like Christmas than October. Turkey and roasted vegetables.4
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Copycat KFC dinner using the Chicago Tribune recipe for the 11 herbs and spices. Lightened it up by using the air fryer. Copycat coleslaw was lightened by replacing half the mayo with yoghurt. Cornmeal coated okra was done in the air fryer too. Copycat Kraft dinner made with cheddar cheese powder I bought online. Honey mustard was the condiment for chicken.
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@acpgee does it taste like KFC chicken? I'm in Australia and that's the first time I've seen that recipe after I looked it up.
The Chicago Tribune spice recipe is very close, although less salty. I ran the dried herbs through the food processor because real KFC is spotted with black flecks which I suspect are the dried herbs ground to a powder. I made up the spice mixture minus the flour to keep in the pantry. For coating 3 thighs mix a tablespoon of the spice mixture with a tablespoon of potato starch and 2 tablespoons of cornmeal. I think cornmeal gives a crunchier crust than the flour called for in the Chicago Tribune recipe.
I marinate the chicken pieces overnight in watered down yoghurt (buttermilk is traditional but hard to find in the UK, where I am) and I salt the marinade heavily to compensate for the spice mixture being less salty than real KFC. Before cooking I shake off excess marinade and toss chicken pieces with spice mixture in a plastic bag and shake to coat the chicken.
The spice mixture scorches easily so next time I will reduce the paprika. I did an experiment with each of the 11 herbs and spices in different compartments of a muffin tray. The paprika was the quickest to burn.2 -
@acpgee does it taste like KFC chicken? I'm in Australia and that's the first time I've seen that recipe after I looked it up.
The Chicago Tribune spice recipe is very close, although less salty. I ran the dried herbs through the food processor because real KFC is spotted with black flecks which I suspect are the dried herbs ground to a powder. I made up the spice mixture minus the flour to keep in the pantry. For coating 3 thighs mix a tablespoon of the spice mixture with a tablespoon of potato starch and 2 tablespoons of cornmeal. I think cornmeal gives a crunchier crust than the flour called for in the Chicago Tribune recipe.
I marinate the chicken pieces overnight in watered down yoghurt (buttermilk is traditional but hard to find in the UK, where I am) and I salt the marinade heavily to compensate for the spice mixture being less salty than real KFC. Before cooking I shake off excess marinade and toss chicken pieces with spice mixture in a plastic bag and shake to coat the chicken.
The spice mixture scorches easily so next time I will reduce the paprika. I did an experiment with each of the 11 herbs and spices in different compartments of a muffin tray. The paprika was the quickest to burn.
@apcgee Thank you for that, I will be trying it for sure!2 -
@acpgee does it taste like KFC chicken? I'm in Australia and that's the first time I've seen that recipe after I looked it up.
The Chicago Tribune spice recipe is very close, although less salty. I ran the dried herbs through the food processor because real KFC is spotted with black flecks which I suspect are the dried herbs ground to a powder. I made up the spice mixture minus the flour to keep in the pantry. For coating 3 thighs mix a tablespoon of the spice mixture with a tablespoon of potato starch and 2 tablespoons of cornmeal. I think cornmeal gives a crunchier crust than the flour called for in the Chicago Tribune recipe.
I marinate the chicken pieces overnight in watered down yoghurt (buttermilk is traditional but hard to find in the UK, where I am) and I salt the marinade heavily to compensate for the spice mixture being less salty than real KFC. Before cooking I shake off excess marinade and toss chicken pieces with spice mixture in a plastic bag and shake to coat the chicken.
The spice mixture scorches easily so next time I will reduce the paprika. I did an experiment with each of the 11 herbs and spices in different compartments of a muffin tray. The paprika was the quickest to burn.
@apcgee Thank you for that, I will be trying it for sure!
If you are doing the copycat coleslaw too, the secret ingredient is a little grated raw onion.1 -
Roasted vegetables (zucchini; green pepper; red/yellow cherry tomatoes; mini red/yellow/purple potatoes) tossed with olive oil, a garlic clove, salt, pepper, and oregano before cooking. (I ate a small piece of feta cheese too.) For me, this is an achievement.2
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Chicken jalapeno cheese quesadillas. I leave the jalapeno out of mine cause I don't do heat.2
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Snack of borlotti beans and carrots in leftover caribbean seafood boil sauce with gremolata.
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Risotto w grated zucchini, telline (small clams), EVOO, broth, low fat cream, black pepper, white wine, and grated Parmigiano Reggiano.
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On Sunday I made a Mississippi Pot Roast, it's our favorite. Shredded it up for hot beef sandwiches on a hoagie bun with mashed potatoes, and a sliced hoagie. It was leftovers for dinner last night only with brown gravy over mashed potatoes and no bread. There was enough of that for DH to take for lunch today. I brought a cold meat sandwich for lunch.
Tonight will be ribeye steaks and baked sweet potatoes with some kind of veg.3 -
Pho for breakfast thrown together with last night's leftovers.
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