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

[Tornadic Thoughts]

This recipe was firm-ish, @VioletButterfly . Next time I make it, I'm going to cut the water in half so it'll be more firm. It roasted up mostly okay, until I went to flip it halfway through, and parts of it stuck to the parchment paper. Dammit.

But the flavor was fantastic! I cranked the oven up to 425 for a crispier outside, and after tossing them and baking them a bit longer, they firmed up even more.

I lost the old recipe I had, and the you tube video that I got it from has since been taken down, but I remember the water amount being almost identical to the chickpea flour amount and I never had an issue with it sticking to anything when I cooked it, be it roasted, scrambled, or whatever.

 

[Mach123]

I used my instantpot yesterday for the second time I'm very pleased. I made peel a pound (cabbage) soup that is supposed to make you lose weight by eating since it takes more calories to digest it that it has in it. 1.5 hours, delicious!

A cabbage
2 cans stewed tomatoes
1 PKG Lipton onion soup
1 clove garlic
2 onions
2 bell peppers
1/2 bunch of celery
4 cups beef broth

Obviously an adjustable recipe but I wanted to stick to it the first time.

The instantpot is a little intimidating because it's partly a pressure cooker which is why it Cooks so fast, but I got the ultra model and it's all electronic. The recipe I found on YouTube and a comment describing how to make it in an instantpot encouraged me.

It's delicious. All the comments were jokes about the soups giving everyone gas but we need to "move things along" here at home and everyone wants to "trim down" always.

I know it'll work I've done stuff like this before. A little while after you eat, even if you stuff yourself you feel hungry again. It's "peasant food", and the pesants were healthy, the wealthy people died of degenerative diseases.

 

[VioletButterfly]

@Mach123 - I remember cooking up a batch of that back in the day..... Good luck! ?

I'm working my way through the freezer, fridge, and pantry so that I don't have so much to move. Looks like I'll be having a dab of chili, Fresh Market pumpkin salsa and sweet potato taco chips at some point today, and maybe some blackberries so that they don't go to waste.

Also, I have to prepare a couple of chicken breasts, poached most likely, to pair with Green Giant boxed veges. I like to sprinkle Mrs. Dash chicken seasoning on the chicken once its cooked, then dice it and mix with the vegetables. It makes an easy, tasty meal. This is my favorite Green Giant variety, however, the broccoli is very good as well.

 

[Teasel]

Made this just as it says, only I used Porter because when I went to buy the stuff for beef in Stout for some reason I thought it was beef in Porter. Anyways very nice.
Beer type things make bloody nice gravy ✔

 

[Mach123]

My cabbage soup from my last post is working. Lost a couple pounds while eating twice the food I was (and it's delicious) i am leaving a noticeably smaller footprint in the bathroom. I was quite shocked by this. The change is dramatic in only a few days. I'm hungry lol. Hungry people behave differently. : )

 

[Teasel]

Made some soup, made it up as I went along and it tastes like it!

Finely diced an onion, carrot, small sweet potato & stick of celery and fried gently
Added garlic, ground coriander, cumin & cayenne. 2 chicken stock cubes & black pepper (too much salt and too much pepper)
And a can of coconut milk. Oh a bit of lemon juice

Blended till lovely and smooth. But despite adding quite a lot of koko milk it's still too salty.

Anyone got tips for fixing this?
Ta

 

[Chris-duck]

Anyone got tips for fixing this?

Something acidic sometimes helps too salty. Wine or vinegar?

 

[Friday]

Anyone got tips for fixing this?

Drop in some raw potato slices and let it sit for awhile, then pull out the potato. Potatoes eat (absorb) salt like nobody’s business. A whole peeled potato is common advice here, but the sliced ones work faster.

Alternatively, double the volume of the soup, or add an acid like Chris suggests (lime goes well with coconut & cumin, but can’t speak to the sweet potato, may taste like bile, lemon is safer but accentuates salt flavor), or add sugar.

 

[Teasel]

Added about 5 times as much lemon juice as I did in the mushroom soup and its defo improved the flavour. Still too salty though.

Shall go to bed soon but want to try n fix it tomorrow - any idea how long to leave the potato slices in @Friday ? Guessing overnight would be too long.

Might cook up some more veg to add if potato doesn't help.
Thanks both

 

[Friday]

w - any idea how long to leave the potato slices in @Friday ? Guessing overnight would be too long.

Nope. Perfect. Because if they take out too much salt? You can always add more! :roflmao: Done that a time or 3.

 

[Teasel]

Ok ta :)

 

[Teasel]

Boiled and blended a large butternut squash in water and added it to my soup. Still too salty so I did another large squash.

Flavour much improved but still far too salty.

I'm kind of impressed. And I shall be very careful of using the cheaper stock cubes I bought recently.

And I'll likely do a couple more squashes an all.