Saturday, May 4, 2024, what are you eating?
- Thread starter medtran49
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,998
Cheese and potato blintzes.
Kathleen
Cupcake
Tortellini in tomato-basil sauce.
cjmmytunes
Head Chef
Hot dog on a bun, green bean casserole, 1/2 Costco coffee cake muffin.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,449
Stir fried (steamed) veggies, zucchini/pear/raisin bread with sweet potato frosting. Dried banana chips.
pepperhead212
Executive Chef
That earlier thread made me think to make this, @blissful.
I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy in the garden. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano.
Finished soup in the Instant Pot, with 1 lb mushrooms, 1 c moth dal, and 3/4 c barley. by pepperhead212, on Flickr
Finished mushroom soup, with some crumbled Reggiano on top. by pepperhead212, on Flickr
I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy in the garden. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano.
Finished soup in the Instant Pot, with 1 lb mushrooms, 1 c moth dal, and 3/4 c barley. by pepperhead212, on FlickrFinished mushroom soup, with some crumbled Reggiano on top. by pepperhead212, on Flickr
Linda0818
Head Chef
My son went to a friend's house for the night, so I'm fixing myself linguine with a simple butter and garlic sauce with basil. Also having a nice glass of wine.
That earlier thread made me think to make this, @blissful.
I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy in the garden. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano.
Sounds delicious, I'll put this one in my recipe collection. I'll try it out.
I cooked some brown basmati rice and had with the leftovers from yesterday. I wasn't up for doing much about supper, so I just nuked the leftovers and stirred in another small handful of shrimp. Because it was saucy, it reheated well in the MW.
Dug out and defrosted a freezer meal I'd forgotten (as many of them are)
Pretty sure it's the last one of Stuffed Shells. which is sad because it was delicious!
Stock pictures. Six is perfect for a meal with salad. Three would do as a side. Have to be careful not to overwhelm with the sauce. Many recipes seem to add far too much for my tastes. Delicious never-the-less.
Pretty sure it's the last one of Stuffed Shells. which is sad because it was delicious!
Stock pictures. Six is perfect for a meal with salad. Three would do as a side. Have to be careful not to overwhelm with the sauce. Many recipes seem to add far too much for my tastes. Delicious never-the-less.
Aunt Bea
Master Chef
Pizza and an ice cold Diet Pepsi mini.
A double coupon Kind mini for afters.
A double coupon Kind mini for afters.
