What are you having for dinner? (wanna share your recipe?)

[bellbird]

Salt yo’ chicken

Throw a lid on the sucker,

Generously season with Chunky Chat right before serving. Zippy.

I wish actual cookbooks wrote their recipes in this style.
I also misread the last line and my brain inserted a fullstop after "Chunky", so then it just said "Chat right before serving." Don't mind if I do.
Recipe sounds bomb, though. Anything with fresh ginger as a prominent ingredient is a winner in my book.

 

[Friday]

Chat right before serving." Don't mind if I do.

LMAO... My risotto recipe actually includes that! (2 stools, a friend, a bottle of wine, and a chat... so you don’t lose the will to live whilst stirring for a million years).

So....

I have a family cookbook from the colonies (1500s or 1600s) which goes on at length apologizing for how tedious the recipe is to follow (it’s 3 days of hard work, but promises on their soul it’s worth it), and then insists (starts off as a suggestion, and writer changed their mind) that you get the other wives involved and have something of a party, with tips for how to drive husbands to finding something urgent to do elsewhere so you can drink and gossip in peace.

The recipe? Ketchup.

Nearly a 50 gallon drum’s worth!

 

[blackemerald1]

Chunky Chat Masala

^^Had to google this - I've learned something new today :)

Salt yo’ chicken

^^Don't really know what that means.... salt it like eggplant? Or just a sprinkle?

Nearly a 50 gallon drum’s worth!

^^When I was a child living on a large station the recipes were huge. Peeling potato's could take well over an hour - working flat out.

We had a twin oven, double fire-box wood stove - long before having two ovens in a kitchen was thought to be a modern convenience must have.

 

[LuckiLee]

I'm almost 50 yo and never bought lamb because it's so expensive. I've only had it at my favorite Greek restaurant. Yummy btw! ... Tomorrow I'm making guamkie soup. Ground beef, tomatoes, rice, cabbage, tomato paste and I'll probably add carrots too. Just because.

 

[blackemerald1]

So I made lamb and rice or Traditional Pilau last night and there is enough for four nights dinner in it :rolleyes: so guess what I am eating for the next three nights... lol

Ingredients:
300 grams mince lamb
1 large onion thinly sliced
Olive oil - couple of tablespoons or as required
Basmati Rice - about 2 cups of it - thoroughly and repeatedly washed and rinsed until you are ready to use it - don't skimp on this bit. I mean soak it and rinse & repeat a LOT.
Garam Masala - or make your own
Extra teaspoon of Cumin - if using the pre-made spice mix
Extra teaspoon of ground Coriander - if using the pre-made spice mix
2 Cloves of Garlic but add more if you like it - bashed up in a mortar & pestle with a dash of salt
1x 425 gram can of Chickpeas or soak your own - washed and drained
1 large tomato cut into 8 or, a dozen cherry tomato's
Salt
2 cups of frozen Peas
575 mls of hot water (heat on stove whilst you do everything else) - I added a stock cube to make it tastier

Method

On a low heat put a couple of tablespoons of Olive oil into a good sized pan,
Throw in onions and cook for about 20 minutes till golden brown - not burnt! Not translucent! GOLDEN BROWN lol
Add spices and garlic and gently cook until they become aromatic - don't burn it lol
Throw in the tomato's and stir around a little
Add lamb and heat until it is all brown and combined with other ingredients
Add rice and gently combine - you may need to sprinkle a little bit of olive oil over this if the lamb doesn't have enough fat in it. The idea is to coat the rice, not make it swim. :)
Add chickpeas and gently combine
Add hot water or stock and stir through.
Bring to the boil for a moment or two then reduce heat to low.
Put lid on and let simmer for about 35 mins but check on it. Don't burn the bottom of it
Lift lid and throw in frozen peas
Turn off heat & put lid back on and let sit for five minutes till peas are warmed through.

Serve with traditional warmed up Naan bread or similar or, a small serving of natural yogurt with a tablespoon of mint crushed in a mortar & pestle and mixed through.

Enjoy :)

 

[bumbles]

So I made lamb and rice or Traditional Pilau last night and there is enough for four nights dinner in it :rolleyes: so guess what I am eating for the next three nights... lol

Ingredients:
300 grams mince lamb
1 large onion thinly sliced
Olive oil - couple of tablespoons or as required
Basmati Rice - about 2 cups of it - thoroughly and repeatedly washed and rinsed until you are ready to use it - don't skimp on this bit. I mean soak it and rinse & repeat a LOT.
Garam Masala - or make your own
Extra teaspoon of Cumin - if using the pre-made spice mix
Extra teaspoon of ground Coriander - if using the pre-made spice mix
2 Cloves of Garlic but add more if you like it - bashed up in a mortar & pestle with a dash of salt
1x 425 gram can of Chickpeas or soak your own - washed and drained
1 large tomato cut into 8 or, a dozen cherry tomato's
Salt
2 cups of frozen Peas
575 mls of hot water (heat on stove whilst you do everything else) - I added a stock cube to make it tastier

Method

On a low heat put a couple of tablespoons of Olive oil into a good sized pan,
Throw in onions and cook for about 20 minutes till golden brown - not burnt! Not translucent! GOLDEN BROWN lol
Add spices and garlic and gently cook until they become aromatic - don't burn it lol
Throw in the tomato's and stir around a little
Add lamb and heat until it is all brown and combined with other ingredients
Add rice and gently combine - you may need to sprinkle a little bit of olive oil over this if the lamb doesn't have enough fat in it. The idea is to coat the rice, not make it swim. :)
Add chickpeas and gently combine
Add hot water or stock and stir through.
Bring to the boil for a moment or two then reduce heat to low.
Put lid on and let simmer for about 35 mins but check on it. Don't burn the bottom of it
Lift lid and throw in frozen peas
Turn off heat & put lid back on and let sit for five minutes till peas are warmed through.

Serve with traditional warmed up Naan bread or similar or, a small serving of natural yogurt with a tablespoon of mint crushed in a mortar & pestle and mixed through.

Enjoy :)

This sounds AMAZING! Will give it a try, thank you for sharing :)

 

[Friday]

Stone Soup # IDFK - (Kinda Creole) Potato Soup

• Onions / Celery / Green Bell Pepper / Garlic - sautéed in this morning’s bacon grease
• Chopped leftover smoked spiced ham & potatoes
• Salt, white pepper, smoked paprika, celery seed
• Chicken stock to cover

I was going to add mustard seed because I looooooove the caviar-esque quality of those little balls bursting in your mouth, but tasted it after simmering for an hour, and held off, because it was damn good. And done. No more messing with it.

 

[Teasel]

What's the stone?

 

[Friday]

Stone Soup - Wikipedia

Whenever I’m making a soup out of whatever the heck I happen to have on hand, leftovers, etc. rather than following any kind of recipe or going to the store? I call it stone soup.

The ones that are actually good (a lot aren’t, but they’re hot and nutritious) I write down what went in them, so I can make them again, on purpose. Otherwise I’ll invariably forget.

Anything with the holy trinity (onions, celery, bell peppers) is ‘kinda creole’ the same way that anything with mirepoix is ‘kinda french’ or 5 spice / ginger, garlic, soy sauce ‘kinda asian’, sour orange, oregano, & spice or rum&spice ‘kinda caribbean’, tomato/tomatillo hot peppers onions citrus fresh coriander ‘kinda mexican’ etc.

 

[bellbird]

Chicken nibbles (free range, no added hormones) cooked in the oven, seasoning just salt and pepper.

Salad of baby kale, finely sliced red cabbage, cucumber, capsicum, and fresh pineapple.

 

[blackemerald1]

This is too easy.... has no nutritional value worth mentioning and may actually be bad for you lol.. :wtf:

BUT it is super duper easy and requires about 4 ingredients but I add Garlic so that makes five...if you don't add more and go silly. :p

So it is a good base for adding other stuff... like mushy's, garlic, chillies, peas - you know what you like - just add it in!!

But in a hurry and hungry? This is good for me...

Pepper and Cheese Pasta or Cacio e Pepe (Italian)

Every ingredient amount depends on how many people you are feeding so adjust accordingly and also to taste!

For me alone...this is how much I use...so adjust accordingly this is to my taste :)

Ingredients:-

1 -2 cups Parmesan cheese (or any other tasty meltable cheese that isn't already shredded) The pre-shredded stuff doesn't melt properly so avoid.
2 - 3 tablespoons Black peppercorns (Grind it yourself - use a pestle & mortar)
Olive oil
Pasta - 2 - 3 cups - any kind you like I've tried it with all sorts and it's good
Salted water

Put pasta in salted water and cook as per normal pasta
In the meantime,
Grind pepper, grate cheese & put both into a medium sized bowl
When pasta is cooked (just al dente) strain or use tongs to pull it out of the water
**KEEP AT LEAST 1 - 2 CUPS OF THE WATER
Throw the pasta in with the cheese and pepper
Stir & add some of the reserved pasta water so that the cheese etc coats the pasta evenly.
Drizzle a little olive oil over.

Pour onto plate,
Eat!! :)

 

[Friday]

Pepper and Cheese Pasta or Cacio e Pepe (Italian)

I used to looooooove this!!! :inlove: the lemony Parmesan & cracked pepper goes so damn well together.