Needing some distraction, so what are you eating, cooked, (3,024 views)
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Post by soupandstew on Apr 1, 2020 19:20:40 GMT -5
Last week hit up one of our local Asian grocers for backup supplies so made some Korean ramen for lunch. Holy Moly, it was so good but super spicy! Next time I'll use only one seasoning packet for 2 packets of noodles and dried veggies. On the upside, my sinuses haven't been this clear since spring and pollen started.
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chatnoir
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Post by chatnoir on Apr 1, 2020 19:39:50 GMT -5
OMG, Moomie's Buns! I made those several times. Why did I stop? 🙄
Pam, I will definitely do that. So many old favorite recipes are CL ones and it's feeling kinda nice to run across them again.
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Post by PattiA on Apr 1, 2020 22:27:05 GMT -5
The KA burger buns were a hit. I made turkey sloppy joes to serve with the rest of the buns. WE finished them at lunch today. I will definitely make them again. There is a potato burger bun on KA that I want to try. I remember seeing Moomie's Buns on the CLBB, but I never made them. Today I made a half gallon jar of sauerkraut with cabbage I got at the farmers market. Tomorrow I will put together a purple daikon ferment with some of the daikon I got. I'll save some of the daikon to use in salads. This was dinner tonight: www.tasteofhome.com/recipes/caramelized-onion-bacon-and-kale-strata/ I used the einkorn sourdough bread I made last week, bacon from the freezer, kale (a lot more that the recipe called for) from the farmers market. It calls for an 8x8 pan but I think it needs a larger pan. so that is is not as deep and I added 3 more eggs and more milk. I used gouda cheese. We both liked it but next time I will use 6 cups of bread instead of 8 and a spicy sausage instead of the bacon. |
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Post by emma on Apr 1, 2020 22:36:35 GMT -5
I think you can find the "Moomie's Buns" recipe on the KAF website.
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chatnoir
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Post by chatnoir on Apr 2, 2020 8:58:26 GMT -5
Just found the burger buns recipe on the KAF wesite: And these are "Moomie's"! I think that I'll make some today. 😊
The following recipe created quite a stir when "Moomie" first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe |
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Post by erin elizabeth on Apr 5, 2020 9:47:36 GMT -5
Sometimes old is best. This was my granpa's recipe: soy, honey, a bit of ketchup, and lots of garlic. So delicious!  |
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Post by emma on Apr 5, 2020 11:25:25 GMT -5
I recently found a Mushroom Ragù recipe and served it over mashed potatoes. I can see it quickly becoming a new comfort food, The recipe noted that it freezes well. A couple of days later I turned the leftovers into a quick "Reincarnation" Ragù by adding a tablespoon sweet curry powder, and served it over rice with an improvised Yogurt-Cucumber-Mint Riata. That was almost better, and it made the house smell heavenly. It's a keeper recipe - for both versions!
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Post by emma on Apr 5, 2020 11:37:18 GMT -5
I always loved the recipe direction that asked one to "slap them into buns". My Kindergartner Grandson quickly mastered that concept!
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Post by PattiA on Apr 5, 2020 12:09:54 GMT -5
Just found the burger buns recipe on the KAF wesite: And these are "Moomie's"! I think that I'll make some today. 😊
The following recipe created quite a stir when "Moomie" first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. www.kingarthurflour.com/recipes/beautiful-burger-buns-recipeI didn't even notice that when I used the recipe! |
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applecrisp1
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Post by applecrisp1 on Apr 5, 2020 14:30:47 GMT -5
erin -- That looks delicious. Great picture of your dinner!
PattiA -- your dinner sounds great. I have a veggie recipe somewhere for pseudo sloppy joes using beans, might have to look on my laptop. Of course yours sends so good, too bad I have no meat on hand. And, I'm trying to stretch my shopping trips.
Emma -- great way to turn the leftovers into another great meal! It is funny how much I smell cooking coming from the different apartments on my floor since we are all inside.
Yes I would be one of those finally trying to make bread since i sure have the time. Too bad I couldn't find any flour or yeast.
My food for today, eggs benedict, then for dinner Julia Child’s Beef Bourguignon. Actually, cheerios for breafast, couscous salad for lunch, and dinner is salad and my go to chili (from the freezer). Some ice coffee, little bit of chocolate.....
Take care!
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Post by PattiA on Apr 5, 2020 15:59:26 GMT -5
If anyone would like to try their hand at sourdough baking, I have the starter that I built at the beginning of the year. I have been drying some every time I feed it so I can share it. Reviving it is easy and takes a lot less flour than building your own starter. I created a one page instruction sheet on how to revive it that I am including when I send it out. You can bake with all-purpose flour or bread flour or whole grain flours. I've been baking with einkorn flour and my starter is made with einkorn flour but can be used with any type of flour. I'm grateful that I was already baking bread and buying flour before the quarantines. You can make darn good no knead sourdough bread. Or you can make it into a project and explore more traditional methods. I am doing some of each. The method of feeding that I use doesn't require daily feedings once your starter is established so it is a very simple and carefree process.
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Post by karenw on Apr 5, 2020 18:33:40 GMT -5
This weekend I have started doing a bit of cooking for Passover. It has been both a distraction and depressing as we won't be having the seder originally planned with a table full of guests. It will be just DH, me, DD, and DS # 2. DS # 1's flight from L.A. canceled and I did not want him flying home anyway as bad as I feel. And his GF who is here is ill (hope not coronoa....I think it is just G.I. bug so I may drop off some matzo ball soup on her front porch day after Passover). Anyway, I was going to scrap the whole shebang at one point but DS #2 reminded me of the importance of family whether it be a table full or just a few.....bless his heart! So I will scale down the planned menu and make some dishes so we will have some leftovers and DS #2 can also take back some leftovers when he heads back to Boston the next day for he and his GF. Matzo ball soup is made as is desserts. Some Passover meatballs (turkey and veggie) with sauce done. Now just have a few sides to do but cutting everything in half. Going to do a matzo apple kugel, sweet potato crust veggie quiche, and a spinach artichoke matzo kugel.
Be safe and have a healthy week!!
Karen
Also made some Provencal beans with tuna and pasta for my dinner early this week before Passover(DH won't touch this one since it has olives so it's all mine!! He gets leftover chicken parm. casserole.
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Post by wallycat on Apr 5, 2020 23:54:09 GMT -5
Happy Passover, Karen!
I've made several loaves of bread already. Patti, that is a generous offer. I would take some but I fear I would kill it. I make the no knead bread and am amazed how easy and good it is. This last loaf, I left sitting on the counter for 2 days and baked today, 3rd day. Had a slight sourdough taste to it.
I made some greek style Gigante beans a few days ago; I had to smile at Karen's post...my DH will also not touch anything with olives. Or pickles. OY!
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Post by Catbatty on Apr 6, 2020 0:59:19 GMT -5
Emma: I would love to see that Mushroom Ragu recipe.  Thanks if you have it or know where to find it. It sounds perfect for us. Catbatty I recently found a Mushroom Ragù recipe and served it over mashed potatoes. I can see it quickly becoming a new comfort food, The recipe noted that it freezes well. A couple of days later I turned the leftovers into a quick "Reincarnation" Ragù by adding a tablespoon sweet curry powder, and served it over rice with an improvised Yogurt-Cucumber-Mint Riata. That was almost better, and it made the house smell heavenly. It's a keeper recipe - for both versions! |
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Post by emma on Apr 6, 2020 14:15:39 GMT -5
Mushroom Ragù ~
8-16 ounces mushrooms, sliced
1 tablespoon olive oil
1 tablespoon butter
1/2-1 onion, chopped
1-2 celery ribs, sliced
1 carrot, diced
2 garlic cloves, crushed
1 can petite diced tomatoes, undrained
1 teaspoon dried thyme
salt and pepper
Heat oil until shimmering. Add the butter, onion, carrot and garlic, cook until softened and beginning to brown, 5-6 minutes. Add and sweat the mushrooms, Cook about 15 minutes, add the tomatoes and thyme. Simmer on stove top, or bake 300 degrees, stirring occasionally. until thick, 1-2 hours. Season with salt and pepper.
Freezes well.
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Post by Catbatty on Apr 6, 2020 15:15:15 GMT -5
Thanks SO MUCH Emma!! I can't wait to try this. It's made up of everything we normally have on hand!! Those tomatoes: we will probably use some of our frozen tomatoes from garden. Any idea about size in cups or ounces? Good huh? Oh Boy Oh Boy!!!! Thanks again for sharing! Catbatty Mushroom Ragù ~ 8-16 ounces mushrooms, sliced 1 tablespoon olive oil 1 tablespoon butter 1/2-1 onion, chopped 1-2 celery ribs, sliced 1 carrot, diced 2 garlic cloves, crushed 1 can petite diced tomatoes, undrained 1 teaspoon dried thyme salt and pepper Heat oil until shimmering. Add the butter, onion, carrot and garlic, cook until softened and beginning to brown, 5-6 minutes. Add and sweat the mushrooms, Cook about 15 minutes, add the tomatoes and thyme. Simmer on stove top, or bake 300 degrees, stirring occasionally. until thick, 1-2 hours. Season with salt and pepper. Freezes well. |
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Post by erin elizabeth on Apr 7, 2020 16:38:24 GMT -5
Dinner from the freezer to use up onions, green onions, and sour cream. Pierogies made by my parents at Christmas.  |
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Post by Catbatty on Apr 7, 2020 17:38:10 GMT -5
Yum, that all sounds so good, Erin. We had our first long ago on the deck of a woodsey old bar up in BC, Canada (on one of the 'fingers' on the Sunshine Coast--in Sechelt area). Ah. Sigh. SO good. Since then, I've tried to find anything remotely like those, using store-bought freezer ones. YUCK. SOB. Nothing like them. Not remotely. I'll bet those in Canada were frozen, too. I don't get it. Someday I want some REAL ones and I'd love to have those bacony good ones with sour cream and green onion again! MEMORIES. The deck hung out over a small lake, as I recall. NOTHING on earth as SWEEEET as Western Canada. Oh GOSH. OH MY. Fantasy-land. Erin, I hope you loved every bite!!  Catbatty Dinner from the freezer to use up onions, green onions, and sour cream. Pierogies made by my parents at Christmas. |
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Post by wallycat on Apr 7, 2020 19:46:35 GMT -5
Pierogi---YUM!!! It's my cancerversary today; we had grilled salmon, I made slaw with the 1/4 hunk of cabbage I had and shredded a carrot to flesh it out. Microwaved the frozen butternut squash we had in the freezer.
I just ordered a butt-load of dried 'shrooms; that ragu looks great!
We're braving the grocery stores on Thursday. |
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Post by Catbatty on Apr 7, 2020 20:03:34 GMT -5
Wallycat: Congrats and hugs on your cancer anniversary!! We are all so happy you are well and are staying well and that you are here with us!  Catbatty PS: I forgot to say: MUST YOU go out?? Can't you just order? It's just so dangerous for you both.  |
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Post by wallycat on Apr 7, 2020 21:49:17 GMT -5
DH went to the cancer appt. on his own yesterday, while I stayed home (he gets his monthly shot). Our area is small and the stores are not good with ordering or pick up. Maybe they'll get the hang of it. We are headed into Sequim (Clallalm County). I know it is really hard to know what's out there since no one can get tested, but so far, only 8 cases there. DH will stay in the car and I'll run in to costco and get the bulk of what we need. Now that we are all wearing masks, I'm feeling a little better about venturing out. Not much, but a little better.
Thanks for the congrats. I did not think I'd be here lo those many years ago....finished 13 years, starting 14. Time flies.
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applecrisp1
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Post by applecrisp1 on May 14, 2020 11:23:06 GMT -5
Karen -- I just ordered my misfits box and used your code (I pm'ed you too). Have you reordered? I'm looking forward to see what I get --- and hey it could give me some distraction with a bunch of different veggies etc. I was curious to try it so glad I got in.
ETA: Wallycat, I didn't notice your earlier post until just now, belated congrats on 13 years. Wahoo!! Absolutely wonderful!
So what's cooking? Last night I had a salad, with pasta (with jarred sauce that I froze). I guess I won't share the recipe. : )
Tonight no idea, maybe a rice, spinach and feta dish?
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Post by wallycat on May 14, 2020 14:03:49 GMT -5
I made (dried) porcini risotto with grilled asparagus last night. May do a tuna melt for tonight. Scored (finally) some udon noodles on amazon and used them as a side dish to go with Filipino adobo chicken (SO easy and SO good and only pantry staples required) that I made two or three nights ago..
THank you for the well-wishes. Just plodding along and hope to rack up the years; and now, hope DH racks them up with me.  |
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Post by karenw on May 14, 2020 19:11:57 GMT -5
Applecrisp-Hope you enjoy your veggie treasures. I have been pretty satisfied but taking a break for a bit now.
Wallycat-Happy belated Cancerversary!!
I had a few good meals lately-tonight was Grilled Tandoori Tofu with Broccoli and Red Peppers over a 4 grain (millet, quinoa, farro, and bulgur) pilaf that I made up. It was great grain side dish but problem with "winging" it is that I never remember what I did if I want to make it again! Other things we had this week: Sauteed chicken cutlets in tomato balsamic sauce (yum) and I did some homemade spinach ricotta ravioli (these almost turned into a disaster when I did not cook them immediately after forming or freeze. They started turning mushy but I got to them just in time and saved the meal! Phew after all that work.) They were scrumptious if I do say so myself!! Next week some salmon and a bean dish in the instant pot.
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emptynestmom
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Post by emptynestmom on May 14, 2020 23:14:53 GMT -5
Made a batch of wild rice burgers and put on Moomies Buns...both delicious! Added bonus had home grown lettuce for them from my yard...Have enough burgers for two more meals...😁
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Post by erin elizabeth on May 21, 2020 6:50:57 GMT -5
Look at this beautiful rhubarb bread! Then I took a bite and I forgot to put the sugar in. Inedible! *sigh*
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applecrisp1
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Post by applecrisp1 on May 21, 2020 17:16:58 GMT -5
Applecrisp-Got my misfits box yesterday. VERY nice and definitely worth it esp. in these difficult times. I'll try to remember everything I got (I ordered their smaller box): 2 honey mangoes, several oranges and apples, a few onions, green beans, 3 nice zucchini, a nice head of romaine, and a bunch of collard greens, a bag of fingerling potatoes, a couple turnips and beets, and a persian cucumber. I think that was it. I have devised a plan for the next 2 weeks until my next box to use the produce. The only thing I didn't like from the box is beets but DD wants roasted beet hummus so I will give that a shot. I may try some beet chips and/or a pink pickled turnip recipe from Cook's illustrated. Other things on the menu: Roasted tilapia from freezer with tomatoes and fingerling potatoes (Food Network recipe), a seasonal vegetable soup with the collards and whatever veggies I have left lingering after a week from Cookie and kate blog. I'm going to add beans and quinoa to make the soup a heartier meal time soup; roasting some of the zucchini to top Saturday night homemade pizza this weekend. That's the latest plan but subject to change!!!!! All the produce looked decent too....not like seconds or if there were imperfections....very minor. I used some of the lettuce for salad tonight and had an apple (very good) last night. I think it might have been a yellow russet apple....crisp and sweet/tangy. Stay safe. Karen Karen, I got misfits box today (the smaller one) and all the items looked very good (other than one cucumber that got mushed). I got similar things to you .... huge head of romaine (looked just ok on the outside, but it could just be the outside leaves which happens often), mangoes, cucumbers, couple of oranges, apples and limes, acorn squash, celery, two potatoes (one of them looked more like the shape of a donut, so fits under "misfit"), two smallish broccoli ..... I don't think I've ever had acorn squash (or at least never cooked with it) so interested in trying that. It came in the perfect time since I was running low on produce, so no need to go shopping for a few days. So far ... I had an apple, orange, and some broccoli (just roasted with some lemon and parm) As good as if I picked it out. Thanks. |
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Post by karenw on May 21, 2020 18:22:09 GMT -5
Too funny applecrisp....I just reactivated my acct. and got a box yesterday! I got some dino kale, a cuke, baby yellow potatoes, a butternut squash, carrots, 2 beets (not a beet fan but I have some ideas for them-beet chips and a beet muhammara), limes, orange, apples, honey mango, bunch of scallions, 2 large very nice zucchini. I get the small box as well. Potatoes, kale, and some zucchini going into a beany minestrone; rest of potatoes in a chicken dumpling soup; butternut squash, scallions, and lime being used for a veggie bean enchilada. Ate the orange and some mango already....both YUM! Have fun playing with your goodies. Acorn squash is nice halved, stuffed, and roasted.
Karen
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Post by erin elizabeth on Jun 8, 2020 12:08:23 GMT -5
Remade the rhubarb bread WITH sugar and as a cake. Really good!  |
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Post by wallycat on Jun 8, 2020 18:56:09 GMT -5
Our turnip crop has been amazing (sadly, our reliable spinach crop has not). These are the Japanese Hakurei that are very tender and sweet eaten raw (easy to add something new to a salad) but I made this: nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/maple-glazed-turnips-carrots as a side dish for tonight. I also made colcannon (potatoes and cabbage) to go with our venison sirloin steaks. Everything was very good. Last night, I made Ma Po Tofu (posted a separate thread) and it is a repeater! Tomorrow will be Corn "pudding" with spinach/greens. |
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Thanks if you have it or know where to find it. It sounds perfect for us.
