What are you cooking today?

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Couldn't decided where to post this, so it's landed here w/you foodies:

" Neulich habe ich mein Risotto aufgepimpt, ..."    Das Rezept, SZ today.   ("Lately, I've pimped my risotto...").

Will be laughing all day, and probably forever now when I look at rice.

 

Have a Happy New Year, everyone. Sauf safely. 

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Today I’m making:

 

Roasted cauliflower and yogurt soup

 

Grilled miso chicken with roasted carrots 

 

Mexican flan ice cream

 

(not eaten in the same meal 🤣)

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Cherry tomato spaghetti

 

6 cloves of garlic

1/4 cup Olive oil

700g cherry tomatoes

a few tablespoonfuls of ricotta

2 tbsp Italian herbs (dried) or fresh basil if you have it

red pepper flake

salt

pepper

250g pasta

 

Mince the garlic and slowly sautee for about 10 minutes in the oil.  Very slowly; do not brown the garlic, or it will taste like shit. 

 

Add the tomatoes, turn up the heat to medium high, and cover.  Let the tomatoes burst and soften then squish them with whatever you find handy. 

 

Once it's saucy, add the herbs, pepper flake, and continue to sautee until you feel like it's thick and cooked enough.  (taste it).

 

Cook the pasta until it's not quite done (package instructions minus one minute), move it with tongs to the skillet with the sauce.  Don't worry about bringing pasta water along.  It will help thicken the sauce. 

 

Continue to cook everything together until the pasta is done to your liking.  Mix in the ricotta.  Check salt and pepper. 

 

I went with ricotta as that's what I had, but normally I make this with Parmesan. 

 

There will be lots of tomato skins.  Don't worry, they are edible. 

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Chicken Soup with noodles:

Chopped onions, carrots, leeks and any other veggies.

Sauté in oil, add garlic, pepper., pinch curry powder. herbs. 

Add any leftover chicken.  ( I freeze all leftover casseroles, even small amounts)

Add chicken  broth, and pasta,  season, simmer till veggies tender,  About 20 minutes.. I like the little pasta forms.

Remove a portion of veggies and puree and return to soup. 

I have some small farfalline pasta ( mini bow ties). 

Taste, season  to taste. If you have any fresh herbs - chop and sprinkle over .

Hot crusty rolls or Baguette go well.

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I grilled myself a piece of salmon accompanied by a tomato salad with mozz and basil.

 

Himself is out eating with his ex-colleagues. 

 

Now I will watch whatever I want on TV.:P

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I shared an Argentinian steak with my puppy Mandy today. But I kept all the spicy mashed potato and peas to myself!

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For lunch I made Korean egg rice. It’s usually breakfast there, apparently, but it makes a good lunch or even dinner. 
 

I ordered Chinese last night (Jackie Chan in Munich is really good and they deliver!) and of course I had rice left over. I took a scoop of rice and heated it in the microwave. I then fried up an egg or two (depending on how much you want) sunny side up with a runny yolk. Put egg on top of rice. Topped egg with a splash or soy sauce and sesame oil. Then added some green onions and sesame seeds. Quick and easy. 

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Meat and veg Lasagna I made yesterday

 

Get the various layers ready:

 

1 liter of "homemade" spaghetti sauce (long-cook canned, whole tomatoes with olive oil, garlic, onion, Italian herb mix)

 

1 package of Italian fennel sausage

-- remove from casing and sautee.  no need to add oil.

 

1 package of no-pre-cook lasagne noodles

 

1 Zucchini, cut into chunks

half a head of minced garlic

4 chilies that are absolute crap at being spicy

400g mushrooms, quartered

broccoli

salt

-- sautee the mushrooms in butter until they give up their water and brown up nicely.  Add the chilies and garlic and let them soften a bit.  Remove everything from the pan and sautee the zucchini and broccoli in sunflower oil on high heat to char them up.  Mix all the veg together

 

2 tubs of ricotta

1 egg (I would have preferred 2 but only had 1)

1 pot of parsley, chopped

a bunch of chives, snipped

-- mix all this together

 

shredded cheese like low-moisture mozz -- I used some melty cheese I got in Südtirol last week.  I would normally add Parmesan to the mix but I was lazy.

 

bottom to top:

sauce

pasta

thin layer of ricotta

sausage

shredded cheese

 

sauce

pasta

thin layer of ricotta

veg

shredded cheese

 

sauce

pasta

the rest of the ricotta

shredded cheese + Parmesan if you like

dusting of herbs de Provence

 

TIP: don't make the top cheese layer too thick as it'll crust up and make 1-fork eating difficult.  Or just go for the crust and live your life. 

 

 

IMG_20220303_203654.jpg.f116f1fe9f64d5a4

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@CincyInDE

That sounds gorgeous except for the Zucchini.

I wonder if the wife is open to putting chilis in her lasagne which at the moment I consider to be the best lasagne ever.

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Key Lime Pie

 

Crust

1 package of Bahlsen Butterkeks

2 Tbsp ginger powder

120 g melted butter

-- crush the cookies in a food processor or blender with the ginger, and mix and press everything into pie pan; do not let it be too thick where the side meets the bottom

bake by itself for 10 minutes at 160°C

 

Custard

2x cans of sweetened condensed milk (about 400g each)

5-6 egg yolks (mine turned out almost orange with 6 very deeply colored yolks)

-- mix up the yolks and "milk" and add

1 cup of fresh squeezed lime juice

the zest from all those limes (about 8 limes or so)

-- mix well

 

pour the custard into the not piping hot pie crust

 

bake for 20-30 minutes at 160°C

 

It should still jiggle a little when you pull it out of the oven. 

 

IMG_20220302_140900.jpg.a6aa1f4c070de52a

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6 minutes ago, Keleth said:

@CincyInDE

That sounds gorgeous except for the Zucchini.

I wonder if the wife is open to putting chilis in her lasagne which at the moment I consider to be the best lasagne ever.

 

Good news!  The zucchini is optional!  :) 

 

 

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1 hour ago, CincyInDE said:

in Quarantine.  Do not come over.

You don‘t seem to be bored 👻

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3 hours ago, CincyInDE said:

 

in Quarantine.  Do not come over.  Sense of smell still functional.  :)

 

Vacced and boostered - I'll take a shower if asked for!

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A pot of chili, made of three kinds of dried beans. Onions, chopped chilis, two cans of tomato soup (I couldn't believe I was out of canned tomatoes!), salt, pepper, cumin, chili, garlic powder, chipotle chili. After the onions were sauteed, I poured in a handful of flour and the spices, continued cooking for a while, and then added that mixture to the hot, drained beans. It made a lot - into the freezer went fifteen servings - and here's what it looks like. More a porridge than a soup, but who cares? I'd rather have had beer than soda, maybe next time. Added before serving: salsa, sour cream, and chopped green onions.
622d60e560a7a_Chili031222.JPG.01611e8b4b

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