What are you eating April 2, 2024?
- 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.
Andy M.
Certified Pretend Chef
American Chop Suey. First time in a long time.
cjmmytunes
Head Chef
Hamburgers with lettuce & tomatoes, potato chips, and dark chocolate.
pepperhead212
Executive Chef
I made a batch of mushroom pasta, with my last half cup of hulled barley, which I put in the Instant Pot in some broth, and a tb of white miso, and pressure cooked it for 30 min, letting it release naturally. The mushrooms I cooked in the large sauté pan, and cut up everything in the food processor, starting with the onion, the garlic and herbs together (rosemary and sage), then the mushrooms, along with about 1/2 tb boletus powder. Added to some olive oil in that order, and cooked on medium, until most of the water had evaporated, then added about a half cup of white vermouth, and evaporated most of that.
After that I opened the IP, and drained the barley, then added some broth (and a little more water) to total 4 c, and added this to the IP, with the barley, and 14 oz of spiral pasta, and sort of pressed all the pasta under the liquid. Then set it to 4 minutes/Manual, locked the lid, then when the timer went off, I released the pressure, then set it on Sauté/High, and stirred it about 2 or 3 minutes, which thickened it, with the starches, then I turned it off, and removed the pot to the stove - just to stop the cooking. I finished it with a little grated Asiago.
Finished pasta dish, before adding the cheese, made with some barley added to it. by pepperhead212, on Flickr
After that I opened the IP, and drained the barley, then added some broth (and a little more water) to total 4 c, and added this to the IP, with the barley, and 14 oz of spiral pasta, and sort of pressed all the pasta under the liquid. Then set it to 4 minutes/Manual, locked the lid, then when the timer went off, I released the pressure, then set it on Sauté/High, and stirred it about 2 or 3 minutes, which thickened it, with the starches, then I turned it off, and removed the pot to the stove - just to stop the cooking. I finished it with a little grated Asiago.
Finished pasta dish, before adding the cheese, made with some barley added to it. by pepperhead212, on Flickr
Kathleen
Cupcake
I am continuing with Fondue-overs. Tonight was chicken teriyaki. Very tasty. I still have taters and broccoli to repurpose. 
GinnyPNW
Master Chef
I made meatball subs from leftovers. Yummy! Then, we had l/o lemon meringue pie! Even yummier!
Rabell Rob
Assistant Cook
Today I cooked makahi pasta . It is rich, smooth texture with spicy-slightly sweet flavors.
Last edited by a moderator:
Did you mean makhani pasta? That's what came up when I googled "makahi pasta." One of the recipes I looked at seems like it would be great.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,375
I was heating up some collards, brussel sprouts, veggie rice and soybeans when it was hot the power went out. Mr bliss had a salad. We didn't need to eat until 4 or 5 hours later when the electric came back on. I can heat food on the stove when the power is out but then there are more dishes.
Rabell Rob
Assistant Cook
Give a try to this recipe upon my recommendation.
Thanks, I'm sure it's good, but I think I'll try this one
Makhani Pasta
Makhani Pasta or Makhani Sauce Pasta is a delicious Indian-style fusion pasta where your Italian pasta is tossed in a creamy buttery, spicy, and mouth-watering sauce.
www.mygingergarlickitchen.com
When I'm ready to make it.
