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

@ LuckiLee … ended up using 1/2 mung beans and half yellow split lentils. Also using sweet potatoes sliced thin for a bottom "crust". Note on mung beans... season after cooking, don't use salt or it makes the beans tough.
 
Braai Pap and peanut stew.

I’ve cobbled my peanut stew quite a bit and I think any one who learnt it from a mother might want to throttle me but -

An onion , a tin of tomatoes, some grated ginger, some garlic ( I have had to use garlic powder which I am embarrassed I own) , some tomato concentrate, a good half cup of peanut butter , some peanuts , and Siracha.

I figure cobbled cooking IS authentic cooking - Making use of what we have and our knowledge of food is real cooking. So I give the caveat so no one thinks I would try and prevent my ‘tastes alike’ for authentic.
 
For lunch, one of my very favourites, grilled cheese and bacon sammie...up here they get some odd things, for a northern community, they have this delightful thick sliced applewood smoked bacon. I could eat it every day....then I would start looking like the animal that produced it...Normally we see the bacon you can read the newspaper through, shrinks to nothing.
 
nursenurse said:
If only they carried dried beans....
Click to expand...
:eek:

How can any self respecting great northern wasteland not have dried beans???

My world has just tilted slightly off its access.

Talk about bias, hey? We used to stock all the emergency shelters with a big ole bag of them, or barrel, in case anyone got snowed in. (People sometimes got snowed in for upwards of 3 months. Mountain country. If the avalanches closed the passes? People weren’t going anywhere until spring. Even with avalanche charges, the snow just got too heavy. You could deliberately clear your path in the morning and still get smooshed in the afternoon. Locals knew to stay put, but we’d lose at least a few backcountry ski people a year. Really seasoned experienced backcountry skiers. They finally closed the whole area to them. And blizzards blew up contrary to the met reports all the damn time. So first you’d have to wait out the blizzard, which could be a week, and then there was too much snow to safely travel. In town / along the “main” road, wasn’t a problem, we’d blow charges every night at 6 different points, and occasionally in the morning. But if you weren’t in THAT particular valley? If you got stuck you were staying stuck. For probably a long damn while.) So it just never occurred to me that anywhere “north” wouldn’t have beans for sprouting & cooking. (In that order. Cut the sprouts off and eat raw for avoiding winter sickness, then cook the beans & rice.)

To be fair? They DID try stocking the emergency shelters with vitC tablets for a few years... but the hikers always stole them. No one seemed interested in hiking out 20kg of dried beans.
 
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Too funny! I usually bring my own to make soup, but I wasn't anticipating staying up here as long as I may have to. Covid thing. However I will remember for the next time. The stuff I brought made it into the soup pot already.
 
Ham with Mango Glaze (but instead of marmalade I'm using moonshine jelly)… and easing up on the sugars in favor of honey. Recipe here: Mango Glazed Ham

Sides: Hash brown casserole, Rosemary roasted baby carrots and shoe peg corn salad. Strawberry pie for dessert.

Different version for the corn salad. I'm using blanched white corn on the cob and olive or sesame oil for the marinade. Recipe is here: Shoepeg Corn Salad Recipe - Food.com
 

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