Needing some distraction, so what are you eating, cooked, (3,022 views)

Oh how I wish we were all close and could get together for a social distanced sharing of dishes...I think everyone’s sounds sooooooo good...thanks for brightening my day! 😁

Traildoggie --- That's great that while at "stay at home" that you were able to lose those lbs that you wanted gone. Terrific! And you were able to do lots of the things you enjoy too.


I've been eating lots of salads for dinner too. And that salad sounds delicious. Cherries are my all time favorite fruit!

While I've been in I got back into having house plants. I just had a few, and added some new ones to my collection. It really changed the look of my living room. I could see how this could be dangerous hobby -- just need a click of the mouse or head to a nursery. And don't start me with the fun clay, ceramic and baskets to go with it. I showed control and just used good ol' terra cotta I had and some baskets. I was super impressed with the plants that I ordered on Etsy.

take care!

Tonight I am making enchiladas...with authentic, from scratch enchilada sauce. Who knew it was that easy! And I scored some Rancho Gordo beans that have been out of stock (and are again) to play with.

I also got the corona (3 pounds) and they are again, out.
I ordered some popping corn (red) and the chiles that I used to make the enchilada sauce, Yellow eye, Moro, Christmas Limas, Marcella, flageolet, cranberry (ordered these from Bob's red mill once and wanted to compare), and Cassoulet. whew.
I've had Gigantes from a Greek vendor and loved them. Even DH, who is *meh* on beans, raved.

I confess I cheated... I made it more lasagna like....corn tortillas in sauce layer, filling, cheese, repeat. Pour all sauce over ...bake till cheese melts (my filling was black beans and shredded chicken, already hot as was the sauce).
I can't wait for leftovers tonight.

I made a Vanilla Chocolate Angel Food Cake from Scratch! Will have it for dessert after a dinner of grilled/shredded chicken with Couscous Chickpea Salad with Ginger Lime Dressing on a bed of baby spinach and kale...


Now, any suggestions on what to do with 12 egg yolks? 😊

This a companion cake to Angel Food, that uses the 12 egg yolks - www.callmepmc.com/twelve-yolk-pound-cake/
I have never made it, but an Aunt made a specialty of the two cakes. You can Google to find more recipes.

Emma that was my only idea, will have to check it out, I plan on trying angel food again, but different recipe...the one I used had too much sweetness...Cooking Light Magazine had a recipe in their April 2007 issue using lot less sugar than Betty Crocker...

Erin Elizabeth excellent idea! I have only made lemon curd a couple of times but it is so good! Hmmmm, might have to make lemon cheesecake swirled with lemon curd and sour cream! 

Wallycat I used to absolutely LOVE Kopps frozen custard. I haven't had it in 50+ years so...  maybe my memory isn't accurate, but it was dense amd firm  with rich vanilla flavor  without being  greasy.    do you have a clue  how it was made or where one could find a copycat recipe?  I have made ice cream  plenty of times and never got anything even close to what I remember.   I'm assuming here you had Kopps frozen custard  at some point but living there, I thought it was the way "ice cream" was everywhere.  maybe there were other places but that's all I remember. we used to buy it by the half gallon back in the '50's. 

wallycat I will take a look at the link. I googled Kopps  and  there was a link to a recipe. so I printed it. I don't have an ice cream maker where I am right now  so  not a   rush. I've done well on my "covid diet" so I'm not sure I should be making a batch of ice cream anyway.   I want to try eventually. the recipe I found is unlike any ice cream recipe I ever saw, actually makes a custard with flour  first  etc..   the last thing I need in my life is Baileys flavor ice cream!!OMG    I only remember vanilla  flavor but I moved away  somewhere around 1970 so maybe the flavors came later. Thanks for the link.   I have been disappointed at a lot of things I loved as a kid but I have a feeling this will be the exception. 

I can't think of many things to miss about Milwaukee but I loved that ice cream. who knows  how it will taste now?  been around 50 years since I had any.  other things were NOT  as good as I remembered them.  I've been back there a number of times,  but   never searched out Kopps.    I will try the  recipe  wallycat posted when I am home since my ice cream freezer is there.   the best ice cream  Ive found is haagen daz vanilla. I don't like the "fluffy" ice cream with  all the air whipped into it.  I cant afford the calories but I  will control  my portions  when I make it.    I disliked the German food that Milwaukee is known for.  Ugh. 

Traildoggie, we lived in Brookfield and before I met DH, I lived on "the east side" ...lots of great mexican restaurants and sushi places were popping up about the time I left....10 years ago. I can't believe we've lived in Washington for 10 years now. Time flies.
Our fav here is also Haagen daz (coffee flavor)...but it ain't no Kopps, LOL.

I made the Lebanese lentils and rice from Milk Street for lunch. Easy and yummy. I played around with the cooking time and will put the time up front on the lentils and less on the basmati rice; I felt it cooked faster and made it slightly more mooshy. Apologies on the formatting...tried to copy/paste. The recipe is free on Milk street for now if you want to watch their video.

Ingredients

4 medium garlic cloves, smashed and peeled
4 bay leaves
2½ teaspoons ground cumin
½ teaspoon ground allspice

Kosher salt and ground black pepper

1 cup brown lentils, rinsed and drained
1 cup basmati rice, rinsed and drained
⅓ cup peanut oil (I used olive oil and guestimated)
2 medium yellow onions, halved and thinly sliced (I used red because it was all I had)
1 bunch scallions, thinly sliced

Plain whole-milk yogurt, to serve

Lebanese Lentils and Rice
How to Make Mujaddara: Lebanese Lentils and Rice with Crisped Onions

Directions

01
In a large Dutch oven over medium-high, combine 5 cups water, the garlic, bay, cumin, allspice, 1 tablespoon salt and 1 teaspoon pepper. Bring to a boil, then stir in the lentils and reduce to medium. Cover and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the lentils are softened but still quite firm at the center, about 10 minutes.
02
Stir in the rice and return to a simmer. Cover, reduce to medium-low and cook until the liquid is absorbed and the lentils and rice are tender, about 25 minutes.
03
Meanwhile, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and cook, stirring only occasionally at the start then more frequently once browning begins at the edges of the pan, until the onions are deeply caramelized and crisped, 10 to 15 minutes; adjust the heat if the onions brown too quickly. Using a slotted spoon, transfer the onions to a paper towel–lined plate and spread evenly. Sprinkle with ¼ teaspoon salt and set aside; the onions will crisp as they cool.
04
When the lentils and rice are tender, remove the pot from the heat. Uncover and lay a kitchen towel across the pan, then replace the lid and let stand for 10 minutes.
05
Using a fork, fluff the lentils and rice, removing and discarding the bay. Taste and season with salt and pepper. Stir in half the scallions, then transfer to a serving bowl. Top with the fried onions and remaining scallions. Serve hot, warm or at room temperature with yogurt on the side.