What are you cooking today?

[Max]

Oh dear.
I found this thread on the third page in Wizard's Lair.
So bumping with bread I baked this morning.

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I've made this bread a lot recently, but this is the first time I made it in a loaf pan. Until now it's been round or oval shaped loves of different sizes. But the loaf pan is by far the most photogenic.
Also, I originally took this picture to show off the trivet underneath the bread. We had received it as a wedding gift, and nobody was sure what it was. So I sent the image out to my family announcing that we had decided it was a trivet.
And to show off the nice bread

[zxr250cc]

I see this thread has come to a stand still of sorts. Perhaps we could revive it and have some fun as well by using KRECIPES and swapping favorite recipes in here? It would be good food, good cultural exchange and we might even get more development for krecipes which I like to use as it is easy to edit.

Any one else like this? If yes, how could we post a recipe for others to download in kecipes format?

cheers all...

[isadora]

And, as you might have noticed, i made the topic "Sticky"!!!

[oj]

"cooking?" or "baking?" (or both?) How about "mixing?" Basically that's all you do making tuna fish sandwhiches, open the can and mix stuff. I'm "cooking" tuna fish sandwhiches I suppose.

[VoodooDali]

I made some homemade bagels over the weekend

Today? No idea. but I liked the idea of the thread and wanted to keep it rolling.

[Max]

Thread necromancy!

I made Nile Tilapia fillets in a vegetable sauce that I invented on the spot.
It looked so colorful that I had to take a picture.

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[isadora]

Thanks Max, this again is looking very tasteful.
And thank you even more, for keeping the thread alive.

These days everybody is enjoying holidays, one way or the other, there should be much more input.
Show your wonderful dishes from abroad, i am always in for a good diner.

Anyway, here my contribution.
Our first lunch in a foreign country for years, June 2013 Nice, France:

[Max]

Well, in that case...
Joining the fish will be roast potatoes in spices and a chicken roasted in a wine and onion sauce with some fresh herbs. The wine is a local white Emerald Riesling, almost too good to cook with.
Who wants to come for supper?

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The chicken is "upside down".
I cut the backbone and neck out, and spread the chicken out on the bottom of the pan. This way the top sits in the sauce and absorbs it while roasting, giving us a nice juicy chicken that doesn't dry out.

[VoodooDali]

You're all making me very hungry... thanks for sharing

[benmc]

I know it's not strictly "cooking " but yesterday, first fruits of the new season. Plums straight off the tree.
Sorry but there is no photo

[lottesaltpillar]

Gosh! Old replies..nevermind...

I'm cooking Bubble & Squeak because yesterday I had Irish Bacon and Cabbage.

Bubble & Squeak (So called because it bubbles and squeaks in the pan when it is cooked) was a traditional Breakfast meal using the day before leftovers of potatoes and cabbage fried slowly . Nowadays It seems to have been promoted to lunch. Modern Irish Gypsys tend to eat both Bacon & Cabbage and Bubble & Squeak with another British tradition...HP sauce.
You will be suprised at how tasty and cheap to make these are. A tip...use the water the bacon hock has boiled in to overnight soak dried peas..add a stock cube and lots of mint from the garden ..and voila.. Ham Pea & Mint Soup for supper too.

Scrimpers be aware that you can feed several people for several days this delicious & nourishing food for about 6 Euros.Unless you
really want the HP sauce because this can cost a fortune depending where you live.
.

[nigelc]

Pumpkin and nettle soup with garlic and thai curry paste onions etc.

[isadora]

That sounds absolutely marvellous!!!
And one big shot of health too.

[zxr250cc]

I cooked Southwest style black beans with rice and a spicy tomato sauce with chicken sausage including feta cheese and spinach. Yum! I really have enjoyed the posts of the various foods.

Hi All!
I have not been in here in years as I have been distracted by life circumstances and not on line much lately. Nice to be back and nice trying version 6 Live today. Looks great, works well with a Thinkpad X220.

cheers!

[isadora]

Glad to see you back zxr250cc.

And a real kick-up for the topic, which was away for years as well.

[murphcid]

Dirty Rice. The kids love it

1 1/2 lb 80/20 hamburger
1 lb ground pork
1 stick of Chorizo fino
1 container of beef stock or bone broth
1 medium white onion diced fine
4 stalks of celery diced fine
1 to 1 1/2 cup of small diced bell pepper (I use red and green)
4-5 splashes of Worchestershire sauce
1 teaspoon Thyme
2 bay leaves
1/2 teaspoon red pepper flakes (optional)
1 can Rotel tomatoes and chili
2 cans of cream of mushroom soup
1/2 cup heavy cream
3-4 cups cooked long grain rice

cook the meat to 70%, then add everything else except the soup and cream. Simmer for two hours. Add soup and cream. Simmer for another hour. Add two cups of long grain rice, mix well, simmer for 30 more minutes. It makes a large amount, so freeze about half for later.

[murphcid]

For cooler weather, MY home made chili which is super popular with the family. It goes great over hot dogs or Tamales as well:

3 lbs coarsely ground meat (Beef, but you can use whatever you want, just adjust spices accordingly to your taste)

1 large onion, finely chopped

3 cloves of garlic, finely chopped

1 teaspoon of ground oregano

1 teaspoon ground comino (cumin)

4-8 oz of good quality chili powder (more if you desire)

1 can of Rotel diced tomatoes and green chilis

2 large (15 oz) cans of tomato sauce

2 cups of water

1 can of tomato paste

1 teaspoon salt (to taste)

2 teaspoons of paprika

1 teaspoon of ground cayenne pepper

OPTIONAL: 2 diced and seeded Jalapeno peppers.

brown the meat, onions and garlic together. After it is browned, pour off almost all of the fat, and add all the other ingredents. Simmer for at least two hours on very low heat. Add water as needed to keep it from burning or getting too dry.

Serve with beans (ON THE SIDE!!!!), grated cheddar cheese, rice, and saltine crackers. In Texas Chili DOES NOT HAVE BEANS, Beans are fixin's to be served ON THE SIDE!

[isadora]

Even though i am on holiday in faraway Armenia, i had to respond for this extraordinary kick-up.
I didn't even know about it's existence anymore.

Glad to have you on board, i read all your other messages.
Wish you magical times around!!!!

[zxr250cc]

Hi all,

I have returned from the ether to offer a breakfast recipe that you might not have thought of. This requires a waffle maker, preferably what is described as a Belgian waffle model as it has larger holes for the batter.

RECIPE:

2 eggs, well beaten
1-2 cups of regular oatmeal, added in steps to absorb the egg but remain moist and coated with egg. Once fully mixed add a small amount of water and mix. If still dry looking add a bit more. When mixed well there should be a small amount of excess moisture. Let this sit for five minutes and allow the water to be absorbed.

Add 1 tablespoon of cooking oil.

Set waffle maker on high or totally high setting. (Experiment to fully cook but not burn.)

Make your full natural, chemical free waffle and eat a very firm and tasty waffle with whatever topping you like. I use butter and orange marmalade...

Cheers

[Germ]

Sounds good. I'll give it a try.

[zxr250cc]

Hi all,

I was reading news on a Polish web site last week and saw a recipe for smoked pork sauerkraut soup. I tried the recipe today and it is very good. I will include the recipe:

• 1.1 lbs (0.5kg) of smoked pork ribs
• 11 oz (300g) of smoked bacon
• 2 ½ cups of sauerkraut
• 1 cup of sauerkraut juice
• 1 onion
• 2 cloves of garlic
• 6 tablespoons of pork lard
• 2 potatoes
• 4 bay leaves
• 2 tablespoons of dried marjoram
• 5 Allspice berries
• 67.63 us fl oz (2 liters) of water
• 7 crushed black pepper grains

Recipe:
1. Cover the smoked pork ribs with water and add the spices. Then, cook slowly for about 2 hours until the ribs are soft.
2. In the meantime, peel and chop the onion and garlic and then fry it on lard.
3. When the ribs are soft, cool them off, remove the bones and cut into smaller pieces.
4. Add diced potatoes and sauerkraut (with juice). Cook slowly until the potatoes and cabbage are soft.
5. Chop the smoked bacon and fry it for about 10 minutes and add it to the soup.
*Both sauerkraut and sauerkraut juice contain salt. A well-made soup should not need to be seasoned with salt.

Substitutions if some parts missing:
1 tablespoon of dried onion flakes
1 teaspoon of dried garlic powder
1 tablespoon of Italian spices
1 teaspoon of ground allspice