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

[Lost in the Woods]

I’m feeling lazy so I made a ham and cheese sandwich. Just me and the dog here so I don’t cook much.

 

[PlainJane]

cannellini crostini (super easy, drained/rinsed cannellini beans, marinated in olive oil, salt, & sliced red onions, spooned over toast.

I had this stuck in my head all day. I was not going to be satisfied until I ate it. I did a shallot and whole cherry tomatoes cooked down and caramelized, then heated the beans with. Spooned on toast and topped with fresh thyme and shaved parmesan. Divine.

 

[Chiqui]

I am making a soup of bones, well, no only bones. Jam and chicken bones and red meat. I added 2 leaks and a pumking big piece. All boiled for two hours. Then, I separate the liquid and and peas already cooked. And left it soak until tomorrow. Delicious. A childhood wintery thing.

 

[Rose White]

@Chiqui sounds delish! what kind of jam?

 

[Chiqui]

@Chiqui sounds delish! what kind of jam?

Jamón ibérico

 

[Rose White]

Getting in the habit of cooking greens as soon as I get them home from the store, if possible. Then freeze in small portions.today I cooked a big tub of baby spinach with chopped garlic in butter and kale with sliced shallots in chicken fat. Should last a good few weeks or so and I think the vitamins drop off the longer they are stored (because the plant is using them to survive).

 

[Dark.Green.Feathers]

Had 3 hard-boiled eggs, crushed, with some soy sauce on them.

Not my best work, but tasty and did the job.

 

[Teasel]

Getting in the habit of cooking greens as soon as I get them home from the store, if possible. Then freeze in small portions

Love this idea. What do you store the individual portions in?

 

[Rose White]

@Teasel I use silicone ice trays for the spinach and pack it in, then store the cubes in ziplock and defrost however many cubes I like: 1 for eggs, 2-3 for a dinner, etc
I use muffin tins for the kale and just put the little muffin paper cups with the frozen kale in ziplock.

 

[Friday]

Gotta LOVE giant cube trays. I use them for soups, curries, rice&beans, the lot. Instant meals, or instant ease, later.

 

[Rose White]

Just randomly made gravy and I have no idea what I’m going to use it for so put it in a jar in the fridge. Am thinking it would be good on green beans or biscuits but definitely beef. Flavors are beef, rosemary and garlic.

 

[Rose White]

I regularly boil whole skinless chickens then debone them and freeze the meat. I end up with about 4 qts of weak broth. For a long time I’ve been boiling it down to one quart but those containers were building up in my freezer, as I haven’t been eating enough soups. So today, with time on my hands I decided to go all the way… oh yeah, we’re talking meat extract. I wanted it thick and pasty like bovril.

I got down to about 4 oz and it was still very thin but I decided to stop there. I knew it would gel up when cold. It was pretty dark by that point, like a dark caramel flavor. The flavor? Intense! And yummy! I added nothing to the water when cooking the chicken but it had a salty flavor! There was also a sour-ish quality which surprised me, and then finished with like the crispy roasted flavor. Good stuff! I poured it into a little jar and plan to use it for flavoring ramen instead of the powder packet.

Regarding the saltiness I remember learning in my zoology classes in college (my major) that herbivores crave salt (you have to give it to livestock) because they don’t get it in plants but carnivores get salt from their diet of meat and that’s one of the reasons you have to be careful about not giving cats salted meat because their kidneys are already on overdrive from protein and natural salts in meat.