blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,363
My pizzas
And his pizzas with extra no-cheeze sauce
Enough for 2-3 days.
And his pizzas with extra no-cheeze sauce
Enough for 2-3 days.
Sunday Oct. 29, '23 Dinner
- Thread starter blissful
- 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.
cjmmytunes
Head Chef
We went to an Outback steakhouse in Newport News tonight. I got the classic sirloin with green beans and their loaded baked potato soup.
pepperhead212
Executive Chef
Today I made a batch of mushroom barley soup, and some French bread, to have a piece with it, and sop it up. I had a pound of plain white mushrooms, and I soaked an ounce of boletus, while getting the rest of the ingredients prepared. I started with a large chopped onion, cooked in Instant Pot in EVOO in sauté mode, and after about 5 minutes, added about 2 tsp minced garlic, and a tb of white miso (my substitute for tomato paste), and a generous tb of minced rosemary. After cooking about a minute, I added the boletus and their soaking water, and 1/2 c purple barley, switched the sauté mode to high, and let most of it boil off. Then I added a qt of chicken broth, and 3 c water, corrected the seasonings, covered, and pressure cooked it 25 minutes, and let the pressure release naturally.
While getting this stuff done, I washed, and cut up the mushrooms, then steamed them briefly in a wok, then in just a tb of EVOO, sautéed them for about 7 min, or until the mushrooms are browning. Then I set aside. This was also when I put the bread in to bake.
I added 3/4 c red lentils to the soup, to thicken, then set the IP to slow cook - high, and it was thickened in 20 minutes. After it thickened, I added the cooked mushrooms, switched the slow cook to normal, so it was just keeping it warm, while the bread was cooling.
Some French bread, to eat with the soup. by pepperhead212, on Flickr
Mushroom barley soup, with some red lentils added, to thicken. by pepperhead212, on Flickr
While getting this stuff done, I washed, and cut up the mushrooms, then steamed them briefly in a wok, then in just a tb of EVOO, sautéed them for about 7 min, or until the mushrooms are browning. Then I set aside. This was also when I put the bread in to bake.
I added 3/4 c red lentils to the soup, to thicken, then set the IP to slow cook - high, and it was thickened in 20 minutes. After it thickened, I added the cooked mushrooms, switched the slow cook to normal, so it was just keeping it warm, while the bread was cooling.
Some French bread, to eat with the soup. by pepperhead212, on FlickrMushroom barley soup, with some red lentils added, to thicken. by pepperhead212, on Flickr
A couple of tea biscuits. Was too tired after cleaning carpets, moving/polishing some furniture. Had those two sandwiches in a late lunch and was good enough to keep me.
Mexican rice, not pretty so no picture.
Andy M.
Certified Pretend Chef
SO is prepping for a procedure so I had L/Os.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
DD #2 helped me with dinner last night. Pan-fried skirt steak, and broccoli rabe (a store-bought prepared grab-n-go selection).
GinnyPNW
Master Chef
L/o's from the freezer...made a nice bowl of Mac & Cheese topped with pulled pork, some BBQ sauce and then Crispy Jalapenos. Hit the spot.
Oops, just found this post waiting for me to hit "Post reply".
I was on my own for supper so I had eggs Benedict, sort of. Whole wheat English muffin, slices of ham (round), microwave poached eggs, and mock Hollandaise. It was pretty darned good.
www.discusscooking.com
One of the eggs made a bang noise in the microwave, so I went and checked. It had not exploded, but it had knocked over the measuring cup it was in and made a mess of the turntable and bottom of the MW. It wasn't onerous to clean up. The second egg did get a hole poked in the yolk. It didn't even leak out that tiny hole.
I was on my own for supper so I had eggs Benedict, sort of. Whole wheat English muffin, slices of ham (round), microwave poached eggs, and mock Hollandaise. It was pretty darned good.
Mock Hollandaise Sauce
A really simple not from scratch sauce :rolleyes: 2T Butter 1/4C Mayonaise (homemade or store bought) 1/4C Sour Cream 1tsp prepared mustard 2T white wine pepper Melt butter in small saucepan on low. Whisk in mayo, sour cream and mustard until smooth. Add wine and heat through, do not boil...
www.discusscooking.com
One of the eggs made a bang noise in the microwave, so I went and checked. It had not exploded, but it had knocked over the measuring cup it was in and made a mess of the turntable and bottom of the MW. It wasn't onerous to clean up. The second egg did get a hole poked in the yolk. It didn't even leak out that tiny hole.
