What are you cooking tonight
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Thread: What are you cooking tonight

  1. #221
    Senior Member cookieface's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Shell View Post
    If you have Netflix, check out "The Search for General Tso" for a really interesting and entertaining food documentary
    I'll have to look for that. Thanks.

    Also, my mom made a tortilla/naan type thing with chickpea flour that she said turned out quite tasty and of course, gluten free. I think it might have been something like what Mr. V posted ages back here. Worth checking out I'd guess.
    I've tried to make tortilla / naan / crepe type things with chickpea flour, but have never been successful. I might have to try using an actual recipe. Thanks for the reminder to look for Mr. V's recipes - I miss him.

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  3. #222
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by cookieface View Post
    I've tried to make tortilla / naan / crepe type things with chickpea flour, but have never been successful. I might have to try using an actual recipe. Thanks for the reminder to look for Mr. V's recipes - I miss him.
    Mom said the key of the recipe was going in the oven at 500 degrees F. Which only a cast iron or copper pan can handle.

  4. #223
    Senior Member cookieface's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Shell View Post
    Mom said the key of the recipe was going in the oven at 500 degrees F. Which only a cast iron or copper pan can handle.
    Hmm, I'll have to try in the pizza oven. Thanks for the tip.

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  6. #224
    Senior Member gingerkid's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Shell View Post
    Mom said the key of the recipe was going in the oven at 500 degrees F. Which only a cast iron or copper pan can handle.
    We use our ceramic pizza stone at that heat.

    ETA: It's not dinner, but I've been eating this salad every day for lunch this week. I have never had Nicoise salad before, and now that I've tried it I'm wondering how I've gone so long without it.
    Last edited by gingerkid; 01-11-2017 at 02:34 PM.

    Snowball CGN NTD, American Eskimo Dog
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  7. #225
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by gingerkid View Post
    We use our ceramic pizza stone at that heat.

    ETA: It's not dinner, but I've been eating this salad every day for lunch this week. I have never had Nicoise salad before, and now that I've tried it I'm wondering how I've gone so long without it.
    I should have clarified that I meant what type of pan could handle it, because some of the variations on it require stove top cooking as well apparently.

    Salad looks yummy. Minus the eggs for me but I like the look of the vinaigrette recipe. Have you ever tried hearts of palm (just the jarred kind) or marinated artichokes in a salad?

  8. #226
    Senior Member gingerkid's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Shell View Post
    I should have clarified that I meant what type of pan could handle it, because some of the variations on it require stove top cooking as well apparently.

    Salad looks yummy. Minus the eggs for me but I like the look of the vinaigrette recipe. Have you ever tried hearts of palm (just the jarred kind) or marinated artichokes in a salad?
    The vinaigrette is the best part! I subbed red wine vinegar for the cider vinegar because it's what I had. Definitely going to be making it again.

    I like them both, but have never had them in a salad, specifically. But they're also both pretty expensive here (otherwise I would eat all of the artichokes).

    Snowball CGN NTD, American Eskimo Dog
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  9. #227
    Senior Member cookieface's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by gingerkid View Post
    ETA: It's not dinner, but I've been eating this salad every day for lunch this week. I have never had Nicoise salad before, and now that I've tried it I'm wondering how I've gone so long without it.
    That looks really good (with modifications).

    Quote Originally Posted by Shell View Post
    Salad looks yummy. Minus the eggs for me but I like the look of the vinaigrette recipe. Have you ever tried hearts of palm (just the jarred kind) or marinated artichokes in a salad?
    I love marinated artichokes, but never think about buying them....they're going on the shopping list for next week.

    Over the weekend I made this https://smittenkitchen.com/2009/01/m...m-bourguignon/ and this http://www.isachandra.com/2010/09/an...led-pineapple/

    Both were really good, but needed more salt.

  10. #228
    Senior Member gingerkid's Avatar
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    Re: What are you cooking tonight

    We're having black bean burgers tonight. http://www.seriouseats.com/recipes/2...er-recipe.html

    My salads this week have also been great. Turkey breast (the normal meat kind, not from the deli) seasoned with a BBQ rub, chick peas, fresh pineapple, red peppers, crunchy bacon, a handful of chopped romaine lettuce, and a dressing made by mixing 1 part bbq sauce with 2 parts sour cream and 1 part bbq sauce, thinned out with a dash of lime juice and some water.

    Snowball CGN NTD, American Eskimo Dog
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  11. #229
    Senior Member Wet Beards's Avatar
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    Re: What are you cooking tonight

    I made homemade chicken noodle soup for supper.


    and enough for the freezer.

  12. #230
    Senior Member Wet Beards's Avatar
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    Re: What are you cooking tonight

    I made pretzels today. I used a recipe I found online by
    Crouton Crackerjacks. I'd post a link but I don't know how
    to do that.
    Recipe said to bake for 9 to 10 minutes but it wasn't quite
    long enough. Baked second batch for 12 minutes. Much
    better.
    Super simple and easy to make. Very tasty.

  13. #231
    Senior Member gingerkid's Avatar
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    Re: What are you cooking tonight

    Today for dinner I made these shrimp "fajitas" (I had them taco-style), with America's Test Kitchen pineapple jalapeno salsa.

    From pulling the shrimp out of the freezer to eating, the whole thing was ready in 45 minutes, including 10 minutes of doing dishes while the oven finished heating up. Super easy, and super yummy.

    Snowball CGN NTD, American Eskimo Dog
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  14. #232
    Senior Member cookieface's Avatar
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    Re: What are you cooking tonight

    We made Potato and Kale Enchiladas with Roasted Chile Sauce last night. They were really good, but involved. We should have started earlier or made them on Saturday. Definitely will make again.

  15. #233
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Wet Beards View Post
    I made pretzels today. I used a recipe I found online by
    Crouton Crackerjacks. I'd post a link but I don't know how
    to do that.
    Recipe said to bake for 9 to 10 minutes but it wasn't quite
    long enough. Baked second batch for 12 minutes. Much
    better.
    Super simple and easy to make. Very tasty.
    I want those so bad. I would eat them three meals a day. Or just, snack all the time. I used to get fresh pretzels with mustard when I lived in Philly and I miss those (thank goodness I found an amazingly good cheesesteak source around here!).

    I made "roasted" cauliflower in a pan. Lacking a really functional oven, I sometimes avoid roasting type recipes. But, I had some marked down fresh cauliflower and experimented. I broke up the florets a bit (not into tiny pieces, just small enough to mix around the pan) and used sesame oil in a fry pan to enhance the nutty flavor. High heat till browning, cover till tender and then uncover and brown on all sides while shaking the pan to stir but allow for contact. I added Parmesan garlic seasoning. I'd say it was 95% as good as oven roasted and much quicker. Easier to see if anything was getting burnt too.

    Last edited by Shell; 02-14-2017 at 07:56 PM.

  16. #234
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Braised tofu with green leaf lettuce salad and homemade cabbage kimchi that is 6 weeks aged-- the braised tofu is your basic fried tofu but I make sure it is very well drained. Fried in sesame oil till crispy and then the homemade sauce is tossed in the pan. I know I posted a similar braising sauce recipe awhile back but I used syrup or sugar. Here, I used honey that has had southern pecans soaking in it (wow, those pecans are tasty) with the soy sauce and Korean red pepper flakes. I also added a bit of apple cider vinegar.



    Another common dish that I added some convenience/simplicity to: Green leaf lettuce salad with apples, sweet small peppers, lunch meat turkey, celery and feta cheese. I prepped all the sliced veggies ahead of time and mixed with the vinegarette dressing. That stops the browning on the apples and it mixes the dressing well over all the toppings. Keeps a couple hours in the fridge and then toss with the lettuce and croutons before serving. Add a bit of dressing as needed.



    Pan roasted veggies: I par-cooked the sweet potato in the microwave wrapped in a wet towel for about 8 minutes on defrost/low power. Cauliflower and cabbage into the pan with sesame oil to start cooking and browning. Sliced sweet potato into the pan. Seasoned with powdered garlic, oregano, thyme and Parmesan. The nutty flavors of the cabbage and cauliflower really complement the sweet of the sweet potato and it is a vitamin packed side dish. I served it with pan fried white fish.

    Last edited by Shell; 02-20-2017 at 09:17 PM.

  17. #235
    Senior Member Canyx's Avatar
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    Re: What are you cooking tonight

    Heyy, your kimchi looks GOOD! I know you've traveled a lot so I expect to trust your opinion regarding authenticity. I grew up with some Korean friends and ate kimchi made by their grandmothers.... If you have a good recipe. Please share!!!

    Soro the lab mutt - approximate birthday: April 22 2006

  18. #236
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Canyx View Post
    Heyy, your kimchi looks GOOD! I know you've traveled a lot so I expect to trust your opinion regarding authenticity. I grew up with some Korean friends and ate kimchi made by their grandmothers.... If you have a good recipe. Please share!!!
    And that isn't even a "good" picture of our kimchi

    I'll ask my dad for it tomorrow since I don't know the proportions for sure. He makes kimchi like a good Ajumma does We normally do napa cabbage kimchi but also sometimes daikon radish kimchi and this week is a new experiment-- brussels sprout kimchi.

    Have you watched Korean soap operas where it seems like every episode the daughter in law has to impress her mother in law with her kimchi skills? Everyone had their recipe and their tastes. I like mine fermented until the lid of the jar is straining and it bubbles over when opened. My dad likes his a little less tart, maybe 1-2 weeks fermented and just started to bubble. Totally as good as when I lived in Korea IMO (and I got so hooked on kimchi that when I went to China, I actually ordered kimchi in Beijing because I missed it!)

    Weekend work.... I joke that it is my parents' bribe to come visit me, by tempting me with good food. I think this is about one large head of napa cabbage.
    Last edited by Shell; 02-20-2017 at 09:43 PM.

  19. #237
    Senior Member Canyx's Avatar
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    Re: What are you cooking tonight

    Yes! Please send recipe ASAP

    Soro the lab mutt - approximate birthday: April 22 2006

  20. #238
    Senior Member cookieface's Avatar
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    Re: What are you cooking tonight

    Mmm, the kimchi and roast veg look good! I never considered that combination; I'm looking forward to trying it.

    We made this http://www.heirloomgardener.com/food...p-zmaz13fzcbru on Sunday. It's good, but I think the salt should have been added earlier in the cooking process.

  21. #239
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by Canyx View Post
    Yes! Please send recipe ASAP
    Ingredients:

    - 2 heads of napa cabbage (about 4-5 pounds)
    - 1/3 to 1/2 cup Korean red pepper flakes (Gochugaru 고추가루)
    - 8 cloves of fresh garlic (more or less)
    - 1” to 2” piece of fresh ginger (grates out to approx 1 or 1-1/2 teaspoons) Be judicious with the ginger until you've made kimchi a few times. It's easy to use too much which will make the kimchi bitter.
    - 1 small bunch of spring onions (julianne and cut into 1 inch pieces, or just chop)
    - 1 or 2 tbsp sugar
    - 1 can of unsweetened pears with the liquid drained
    NOTE: use the sugar or the pears - not both
    - 1 tsp of sesame oil
    - 1 gallon of water
    - 1 cup of salt
    - Several (3-5) pint glass jars (ball canning jars or something similar)
    - food grade kitchen gloves (you can stir to mix, but it is *much* easier by hand, and the pepper WILL irritate your skin)

    # Trim the discolored outer leaves of napa cabbage.
    # Cut the cabbage lengthwise into quarters and remove the cores. No need to rinse it, you will do that later. Chop it into pieces 1 to 1-1/2 inches. Don't be too concerned that the pieces are a little large for bite size. After you soak the cabbage, they will shrink. Better a little large than too small.
    # Dissolve 1 cup of salt into a gallon of water in a large pot, at least 5 quarts. I use an 8 quart stock pot
    # Add the cabbage to the salt water. Put a heavy plate or such on top of the cabbage to keep it wet. It will wilt and sink after a while. Let it soak minimum 8 hours or or overnight
    # Drain cabbage in a large colander. Rinse well several times and drain well.
    # While it is draining you can make the paste. Doesn't take long.

    # In a medium mixing bowl add the red pepper flakes; peel and finely grate the ginger; peel the all the garlic cloves and mince or crush with a garlic press (my preference is press), add sugar or mush up pear slices and add them; add sesame oil. Mix thoroughly with a large spoon until you get a moderately thick paste.

    # Put the cabbage back into the pot and add the red pepper paste mixture and julianned spring onions. Wearing gloves, mix well until the paste is more or less evenly distributed. Put the cabbage into the jars, *gently* pressing it in to eliminate excessive air. Leave about 1/4 inch from the top of the jar. Put the lid on tightly.

    # Let stand at room temperature for 12 to 24 hours to jump start the fermentation.

    # Refrigerate, Wait several days or more, this gives the fermentation process time to get underway. If you like it more pungent, wait a couple of weeks. If it gets more pungent than you like, it can be added to soup or stir fried with rice for kimchi fired rice.

  22. #240
    Senior Member Shell's Avatar
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    Re: What are you cooking tonight

    Quote Originally Posted by cookieface View Post
    Mmm, the kimchi and roast veg look good! I never considered that combination; I'm looking forward to trying it.

    We made this http://www.heirloomgardener.com/food...p-zmaz13fzcbru on Sunday. It's good, but I think the salt should have been added earlier in the cooking process.
    Those were separate meals! Although, kimchi does work as a side dish to roasted veggies but green cabbage in the stir fly and kimchi on the side would just be too much.

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