Cooking Goddess
Chef Extraordinaire
Soup season! I made a pot of Italian sausage, beans, and escarole soup. Made cheesy garlic bread for on the side - and into the tummy. Tasty!
What did you have today?
What did you have today?
Sunday Supper December 12, 2021
- Thread starter Cooking Goddess
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
pepperhead212
Executive Chef
This wasn't dinner today, but something I made to take to some friend's house tomorrow, using 2 lbs of that venison they gave me. I made this when it first came out in Cooks Illustrated, Mar/Apr 21, and they loved it, so I doubled this batch. I only took one bite of it, tasting for salt...you wouldn't believe how difficult that is, with all this aroma!
Ingredients for the venison keema, except for the meat. by pepperhead212, on Flickr
Whole spices for the keema, frying briefly in oil. by pepperhead212, on Flickr
Onions added to the spice oil, and cooked about 10 minutes to brown some. by pepperhead212, on Flickr
Venison added to the onions, ready to brown the meat. by pepperhead212, on Flickr
Ground spices, added to the browned meat. by pepperhead212, on Flickr
Tomatoes added to the browned meat, ready to add the yogurt. by pepperhead212, on Flickr
Keema, with tomatoes, yogurt, and salt stirred in, ready to simmer 18 minutes. by pepperhead212, on Flickr
Finished venison keema. by pepperhead212, on Flickr
I texted the son this photo, and he said he'd be making some Indian flatbread, and something else to have with it, but he's not sure what. They are re-modelling their kitchen - still useable, just difficult - so I've taken a few things over to them lately, that can be reheated.
Ingredients for the venison keema, except for the meat. by pepperhead212, on FlickrWhole spices for the keema, frying briefly in oil. by pepperhead212, on FlickrOnions added to the spice oil, and cooked about 10 minutes to brown some. by pepperhead212, on FlickrVenison added to the onions, ready to brown the meat. by pepperhead212, on FlickrGround spices, added to the browned meat. by pepperhead212, on FlickrTomatoes added to the browned meat, ready to add the yogurt. by pepperhead212, on FlickrKeema, with tomatoes, yogurt, and salt stirred in, ready to simmer 18 minutes. by pepperhead212, on FlickrFinished venison keema. by pepperhead212, on FlickrI texted the son this photo, and he said he'd be making some Indian flatbread, and something else to have with it, but he's not sure what. They are re-modelling their kitchen - still useable, just difficult - so I've taken a few things over to them lately, that can be reheated.
We ordered Indian food. Really enjoyed it.
Just Cooking
Master Chef
A big breakfast out and an Aldi shopping trip made us tired and full.
We settled for a small green salad and crackers.
Aldi 7up cake was dessert.
Ross
We settled for a small green salad and crackers.
Aldi 7up cake was dessert.
Ross
GinnyPNW
Master Chef
We had breakfast for dinner. No pictures, but it was great. I made French Toast from French bread on the new Blackstone griddle along with oven fried bacon and scrambled eggs. DH tummy was iffy, so I thought breakfast would be easiest to handle. And, we watched movies on Netflix! Nice evening all around.
GotGarlic
Chef Extraordinaire
I made chicken a la king with leftover turkey breast, served over mashed potatoes with a turkey skin cracker. I love that stuff on a cold night.
