What's cooking? (1/28) (465 views)

I have not cooked much in the last 2 weeks because of traveling etc.... so have relied on my freezer stash. Since DH was working today, I spent the afternoon cooking for meals this week as well as replenishing some of my freezer stash (and using odds and ends of ingredients stored in the freezer!). To use up the last of my freezer bean supply, I made Black Bean Salsa Chili and tomorrow a Broccoli Sausage soup. I also am going through the stock stored in the freezer because I just got an instant pot (arrived today) and want to try it next week so I will make new stock then. The old stock is being used in a Creamy Tuscan Tomato Chicken Tortellini soup and an Italian Dumpling Soup. Obviously, a lot of the soups and chili will be portioned out and frozen for my lunches and the occasional dinner. Finally, for dinner this week I am making CL's Spiced Meatball Tomato Butternut Squash Stew (sale on cauliflower) and Smitten K.'s Cauliflower Farro Casserole (again, sale on cauliflower!!). That will be it for a while again as I have a bunch of candy orders that I have to get working on for Valentine's day so next week/weekend will be all about making candy.

Karen

And...

Have to use up all these eggs. Since I have the ingredients - San marzanos, onions, peppers and mushrooms...  Shakshuka/Eggs in purgatory with Toasted English muffins for brunch.

There's a good video online from Chef John/Foodwishes.

Never cooked tri-tip. Thanks for the recipe. Will have to try that. I like your tweaks.
Tonight we had cod poached stove top and a sauce with parsley & chopped hard boiled eggs. Very old favorite of ours.

Planning on making two ground pork recipes this week. Last package of meat from my last meat farm run. Need to plan another trip to the farm soon. The other recipe was posted by gobluem82, but now I cannot seem to find it here--Thai Drunken Zucchini Noodles with Pork. That is, if I can find the zucchini noodles--I thought Trader Joe's had them, but I stopped there today and struck out. Maybe it was Whole Foods.

Inside-Out Wontons (Whole Living)
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, whites and greens separated, cut thinly on bias
8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil)
1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
1 carrot, finely grated
2 tablespoons white vinegar
6 ounces fresh wonton wrappers
Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside. Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.