Jumping back in here to show my girlfriend and mine’s post-Thanksgiving Thanksgiving meal pt. 2. Main highlights include:
Oven baked potatoes and veggies
100% dairy-free mac and cheese
Turkey breast marinated overnight in hot sauce (I was skeptical at first too) and fried in our new airfryer
Got homemade pork dumplings with bok choy, bolognese with homemade, hand cut pasta, scallops with a veggie risotto and beef udon noodle dish!
My girlfriend and I decided to try our hand at some meatloaf. The loaf was made of ground beef, breadcrumbs, eggs, onion, garlic, tomato sauce, a little mustard, Worcestershire sauce, and an assortment of spices. The top was a sauce made of tomato sauce, bbq sauce, and a tiny bit of vinegar. It came out nice!
Yesterday I spent all day in the kitchen stirring up some homemade red sauce and then fried up some cauliflower parmesan with a side of spaghetti! I Purposefully made a bunch so I couldn’t finish it and would have leftovers haha.
I made some spicy chicken katsu sandwich. Milk bread I baked; cabbage with honey, soy sauce and vinegar; and spicy chicken cutlet
Love this thread! Yesterday I made tomato orzo bake, here it is just out the oven:
And here it is served!
This was from The Green Roasting Tin cookbook. Super easy! Just orzo plus veg stock, cherry tomatoes, red onion, bay leaves, basil, olive oil, salt and pepper.
I made a cobbler with frozen fruit and it turned out to be very easy to make, but maybe not super photogenic. Very excited to get fresh strawberries this weekend and make it again.
Tonight I made Curry Doria. If I may be so bold, it turn out fantastic. It’s not as photogenic as I had hoped (partially due to my abhorrent kitchen lighting) but the flavors were fantastic.
There’s eventually a lot more carrots because I had extra carrots to use. But that’s celery and onions and garlic and a jalapeno in there.
Then there’s ground meat and homemade chicken stock.
Then after it cooks it gets piled onto a bunch of rice
And you throw cheese and bread crumbs on top and broil it (though I broiled it like 10 seconds too long as always)
God damn this looks good.
I made biscuits. They were delicious, but I am not sure I got the texture exactly where I wanted it. I’m going to keep trying though.
I tried biscuits a few times but never got the texture right either.
My dough is always too wet. I think I might have brushed way too much egg wash
Had a bag of unsalted pistachios and a bag of unsalted almonds that I didn’t know quite what to do with so made these Pistachio Almond cookies.
Orginal recipe credit: https://www.theflavorbender.com/quick-and-easy-italian-pistachio-cookies/
Chicken Katsu and yakisoba it’s so good. I cheated and used yakisoba package because sometimes my health is bad and cutting veggies is all I can do.
I made croissants/cruffins for the first time! Did you know that croissant dough is yeasted? I sure didn’t.
I didn’t get as much lamination as I’d like, but they were tasty
Hello Cooking Waypoint, I’m here for two things.
First, I made a couple rib eyes recently that I was pretty proud of.
There are few things in cooking I love more than the sound of meat on a hot cast iron pan.
Second, does anyone have any recommendations on cooking sweet potatoes? I’ve been trying to make a recipe involving sweet potatoes work, but it recommends cooking them in the same way you’d cook a russet potato and that’s just resulting in the flesh of the potato being hard as sin. I’m looking for something much softer than that.
The spouse has a couple of great ones. I’m replying here to remind me to ask them tomorrow. I know one involves broccoli and miso and roasting them? But I’ll get some details
This is just unbelievably delicious. And it’s easy. And we normally just use regular white rice to go with it.
Thanks so much!
Oh damn that looks good.
last week I made the “44 clove garlic soup” they posted and it was one of the best things I’d ever put in my mouth. Make this soup (if you can)
I just roasted some cauliflower to have on the side which was nice. It probably wouldn’t benefit from something super bold on the side
