I made a tray bake of chicken breast, Italian sausage, chopped carrots, turnip, and celeriac, plus some onion, garlic, and slice zucchini. I poured some of my batch vinaigrette on the chicken breast and later, I basted everything with more of the vinaigrette. It was yummy. I learned that zucchini turns out best in thinner slices, 1 cm or less is probably best. Thicker slices were a bit mushy.
Chicken and Italian sausage roasted with root vegis and zucchini.jpg
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Chicken and Italian sausage roasted with root vegis.jpg
I had about a pound of leftover steak, a sheet of puff pastry in the freezer, and time. The end result was a steak, mushroom, and ale pie. I used only half of the filling, so I'll freeze the second half for another time.
I had a pound of mushrooms I had to use up, and since it was sort of cool at nights lately, I made a mushroom soup. I used a cup of 3 different lentils, plus a half cup of barley - a favorite combination of mine with mushrooms.
I started out with a mirepoix of minced shallot, carrot, and celery, cooked in some homemade ghee, giving that browned butter flavor. I added a couple of cloves of garlic, minced with some Syrian oregano (intense thyme flavor), and fresh rosemary, then added a few tb of tomato paste, and cooked this about 2 minutes longer. Then I added the water from soaking and cleaning 1/2 oz boletus mushrooms (where most of the dark color is from), and cooked the 2 c water down to about a cup, with the minced boletus. Then I added 5 more cups water, 1/3 c each of toor, chana, and masoor dal, plus 1/2 c pearl barley. I added 2 tb thin soy, and a little more salt, plus a generous amount of black pepper. I mixed it all well, covered to seal it, and set on manual, 20 minutes, then let the pressure release on its own.
While this was cooking, I washed and cut up the mushrooms, then steamed them in a wok (sorry, not a one dish meal) with a couple tb of water, boiled the water off, then sautéed in a couple tsp of oil - an easy method I use a lot now. I also cut up over a cup of long beans, and diced 2 small red potatoes. After the IP released, I added the potatoes, adding a little more salt, and simmered 10 minutes. Then I added all the mushrooms and beans, and simmered about 10 more minutes. Then I stirred in some chopped parsley, and topped a bowl with some Asiago cheese. Fantastic, and a lot leftover! Toor, chana, and masoor dals, plus a half cup of pearl barley, for the mushroom soup. by pepperhead212, on Flickr