Random Food Thread.
- Thread starter jdcamb
- Start date
Chx thigh pozole incoming.
Work dinner. Once simmered down a bit, will strain bits out to go with some tortilla and the cilantro/cabbage/lime pictured. Abit of queso. Perhaps some red onion as well. Out of radish ATM. Corner bodega was out of them, and I can't be arsed to make a trip elsewhere. Basically pozole tacos.
Tomorrow will be whatever is left combined with a "family size" box of Annies Shells & Cheese, chucked under the broiler for a bit to get a nice crisped top. Thinking to chunk up some of that cabbage and roast it for a nice side.
Work dinner. Once simmered down a bit, will strain bits out to go with some tortilla and the cilantro/cabbage/lime pictured. Abit of queso. Perhaps some red onion as well. Out of radish ATM. Corner bodega was out of them, and I can't be arsed to make a trip elsewhere. Basically pozole tacos.
Tomorrow will be whatever is left combined with a "family size" box of Annies Shells & Cheese, chucked under the broiler for a bit to get a nice crisped top. Thinking to chunk up some of that cabbage and roast it for a nice side.
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Falfel from scratch (for Rideit)
Package of dried chick peas , I use 8 oz per batch. soak 24 hrs in water with a couple of tablesoons of baking soda. Rinse and drain before using, Baby Dill, Cilantro, Parsley, chop all 3 finely. fresh garlic cloves Onion ( I prefer red) spices: about a tablespoon each of Salt, Pepper, Cumin, Coriander, teaspoon of cayenne powder, 2- tablespoons of toasted sesame seeds. In a food processor with the steel cutting blade and the fine shredding disc add in the chick peas, the herbs, onion and garlic. when done empty the food processor into a bowl add the spices except the sesame seeds and add in a tablespoon of baking powder, and stir, Re run the mix through the food processor to make a fine paste then put it back in the bowl and add in the toasted sesame seeds. chill for at least 30 minutes before frying. I fry in pure olive oil (not Virgin) at 375 until brown. I also us a press to make my Falafel pucks as it compacts it enough to not fall apart in the oil and it drops them nicely into the hot oil without splashing.
Package of dried chick peas , I use 8 oz per batch. soak 24 hrs in water with a couple of tablesoons of baking soda. Rinse and drain before using, Baby Dill, Cilantro, Parsley, chop all 3 finely. fresh garlic cloves Onion ( I prefer red) spices: about a tablespoon each of Salt, Pepper, Cumin, Coriander, teaspoon of cayenne powder, 2- tablespoons of toasted sesame seeds. In a food processor with the steel cutting blade and the fine shredding disc add in the chick peas, the herbs, onion and garlic. when done empty the food processor into a bowl add the spices except the sesame seeds and add in a tablespoon of baking powder, and stir, Re run the mix through the food processor to make a fine paste then put it back in the bowl and add in the toasted sesame seeds. chill for at least 30 minutes before frying. I fry in pure olive oil (not Virgin) at 375 until brown. I also us a press to make my Falafel pucks as it compacts it enough to not fall apart in the oil and it drops them nicely into the hot oil without splashing.
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Butter, S&P, garlic, smoked paprika, grated parmesan & manchego. Cauliflower. *was* two heads worth. Also was very delicious.
Leftovers of last night: caramelized onions, and brown lentils cooked in chx stock.
"Fire roasted" AKA under the broiler tomatoes. Mixed hard cheese bits. ~ 0.5# pappardelle. Two small zucchini.
Lentil Bolognese over the pasta with shaved cheeses and crisped zucchini chunks is where I'm going.
"Fire roasted" AKA under the broiler tomatoes. Mixed hard cheese bits. ~ 0.5# pappardelle. Two small zucchini.
Lentil Bolognese over the pasta with shaved cheeses and crisped zucchini chunks is where I'm going.
first try at Soft Pretzels
fucking tasty is how they came out
took me a bit to get them to look right though
fucking tasty is how they came out
took me a bit to get them to look right though
Did you use lye?
I want mac-n-cheese but don't have the will/inclination/fuckitall to do from scratch and still need some veggies.
Oh yeah.
Was going to do The Full Monty and chuck it under the broiler. Obviously that did not occur.
Was going to do The Full Monty and chuck it under the broiler. Obviously that did not occur.
"Death Salsa" 3 Ghost Peppers, 5 Habaneros, bunch of peeled tomato's, white onion, fresh chopped garlic, cilantro, cumin, salt, lime juice, red wine vinegar. cook for 5 minutes, run through the food processor until smooth then cook for another 15 on low heat. chill then consume at your own risk
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Mmmm... spicy...
Turkey meatloaf (with panko, soy sauce, a smidge of toasted sesame oil, and Bachan's Japanese BBQ sauce in)
Stir fried carrot, bok choi, onion, Brussels, broccoli, snow peas
Trader Joe's scallion pancakes with a mayo and sriracha spread
Was delicious!
The mac-n-cheese leftovers turned into pasta salad with the addition of red kidney beans, red onion, bell pepper, grape tomatoes, and broccoli.
Stir fried carrot, bok choi, onion, Brussels, broccoli, snow peas
Trader Joe's scallion pancakes with a mayo and sriracha spread
Was delicious!
The mac-n-cheese leftovers turned into pasta salad with the addition of red kidney beans, red onion, bell pepper, grape tomatoes, and broccoli.
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Pan blackened Salmon with Mushroom Risotto
Teriyaki lamb, shredded red cabbage, white cheddar, diced red onion, avocado, home made Habanero /Ghost pepper salsa, on home made corn tortillas
