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

[RecoveryGuy]

I made vegitable rice so I can use it to make stir fry. I use an "Instapot" for it.

5 Cups of broth
2 tablespoons each of Soy Sauce, Teriyaki Sauce, Hoisin Sauce and Sriracha.
5 Cups of rice

Use the "Rice" setting for medium and allow the pot to process.
Release the pressure manually, stir the rice and add vegetables to the top.

I usually add two pounds of a frozen stir fry blend, but two total pounds of whatever veggies you want will work.

Close the lid on the pot and let the heat from the rice steam the veggies.
Open and mix the rice and veggies.

Devide into single servings at this point if you want freeze and store for fried rice later.

If you have a wok, make fried rice they way you normally would.


If you don't have a wok...

Use a large frying pan with about 2 tablespoons of oil in it and set it to medium high.

Microwave the rice in a bowl to get it hot.

Test oil by dropping a grain of rice and seeing if it bubbles, if it does you are good to go. Add all the rice and start stirring.

Add one egg. Let the egg sit for about 15 seconds then mix into the rice.

I like to add shrimp cause it takes almost no time to cook and a little pineapple can make it really good. Also the "everything but the bagle" seasoning blend goes well on it.

 

[Teasel]

Used up leftover veg and it turned out delicious
Curried carrot and other stuff soup
6 carrots
1 red pepper
1 courgette
1 onion
2 cloves garlic
Chicken stock cube
1 tsp coriander
1 tsp Graham masala
1 tsp cumin
1/2 tsp turmeric
Oatly 'cream'
Black pepper

Fry chopped onion till golden

Add minced garlic and spices mix and fry for couple minutes

Add sliced carrots, pepper, courgette and chicken stock.

Simmer for 20 minutes and blend.

Add Oatly and black pepper.

 

[The Albatross]

Adjusting amounts for less servings, and only using one pound of ground venison... vegging up with celery and chopped spinach. Shorting the cream cheese and substituting some Greek yogurt.

Venison Shepherd's Pie

Serving with corn on the cob.

 

[Mee]

Veggie Balls in Tomato and Ayvar Sauce Veggie Balls in Tomato and Ayvar Sauce


But the bean paste just wouldn’t get thick enough ?. So they aren’t lovely looking balls - more lumps . They will be very tender I think - if they hold together ?.

 

[The Albatross]

Stuffed peppers with shrimp & herbed grits. Plus I made wild rice and chicken vegetable soup.

 

[Friday]

Root Vegetable and Farmers Cheese Galette

This is one of those stupidly complex / deceptively simple recipes I make when I’m borderline depressed.

This simple part? Make the dough/crust. Smear the (pseudo) cheese. (Creamy cashews+leeks+etc.) Layer the veggies. Bake. Or freeze.

But each of those steps has umpteen gazillion moving parts.

If I’m NOT borderline depressed I used to make a Pear & Bleu cheese & Bacon Tarte... Pizza dough I can make in my sleep (Literally? Since it takes 2+ days to make?) or I can just buy already worked & proofed dough. Toss it (I worked the wood fire pizza station at a few different restaurants, again, super easy... when you’ve done it 500 or 1,000 times in 8 hours. X however many months/years. If you’ve never done it? A wet bar towel = perfect practice. That’s how we taught new people. Once you can spin a wet bar towel, you can spin dough. EXACT same motion, weight, physics, etc. Takes about 10 minutes to master. It’s not a hard skill, just a flashy one.).

Spin the pizza dough
Brush with olive oil
Fan out pear slices
Crumble over Rogue River Creamery Smokey Bleu
Crumble over bacon
Bake @500F-700F until crust is golden... abot 2-4 minutes on average
(Or) Bake @400F until crust is golden... several years later (;) 15-20 minutes)
Done.

I cannot even BEGIN to express how much easier/faster/simpler it is to make a pear & Bleu cheese tarte, than a root veggie galette.

But I can’t eat cheese
And I’m borderline depressed.
Alllez.

 

[Friday]

And I’m borderline depressed.

Okay. f*ck that noise. And f*ck baking of any kind.

Beet Soup... more Polish than Russian

2 cans of sliced beets + juice
1/2 a big yellow onion
1 stalk of celery
1 big garlic clove
Beef stock (or veggie stock) to cover
Salt&pepper
(Optional) yogurt to creamy up
(Optional) red wine vinegar or lemon juice to zip up

Sauté onions, celery, garlic until translucent. Add in beets. Add beef stock to cover. Simmer for about half an hour to an hour. Hit with an immersion blender or blender. Season to taste. Add creamy or zippy as desire. Serve hot or cold.

 

[The Albatross]

Recipe is for the meat skewers/kabobs... but using it for fajitas with refried beans and guacamole:
Argentinian-Style Beef with Chimichurri Sauce

 

[blackemerald1]

I haven't cooked anything nice in so long.

But I made the sourdough starter to make some bread. I started last Saturday night because I was bored. It took about three minutes lol..

Here's a pic of my rye whole wheat flour sourdough starter. It's my second attempt. My first one was an epic failure and I've pics of that but it's too nasty for public viewing.

This however is what it's all about! Look closely and you'll see the bubbles and that's the natural yeast I've managed to get going. - so far - gulp.

Taking a whiff and whoa! It's alcoholic for real. But it will sweeten up. By Friday (not you Friday :sneaky:) It will be robust enough to make a sourdough loaf.

Recipe for Starter:-

2 x clean glass jars
1 x digital scales
Rye whole wheat flour or other whole wheat flour you'd rather use (never bleached!)
Water out of the kettle that's cooled down to body temperature (keep a small bottle of it on the counter if you have chlorinated water). Always use cooled down boiled water - less bacteria.
Rubber band & cloth to keep bugs out
Rubber band of another colour for day four onwards.
Warmest spot in your kitchen but not on the stove!

Day one:
Put 25 grams (or 2 tablespoons or .89 oz) Rye flour in one jar
Add 25 grams of water @ 30 C (see notes above) or (^ in other weights) in with flour
Stir, cover. put in warmish place

Day two: Repeat day one procedure
Day three: Repeat day one procedure
Day four: Check to see if you have any bubbles in the mix. Put the coloured rubber band around the jar where the mix is & see if it rises above that line.
If so, discard half of the mix, using a clean jar, then repeat day one procedure. If not, continue as in day one without discarding any.
Day five, check for bubbles and any rising, discard half and do as in day four.
Day six, same as day five except you're probably now ready to make the leaven and bake the next day! So feed it and when it's risen, take out however much your bread recipe requires and make the leaven.

You should have a starter that's rising robustly, smelling like sourdough YUM! and lots of magical bubbles.

After that, keep it in the fridge with a lid on. Feed it once a week. 24 hours before you need to make the bread, leave out of the fridge & feed. It will rise and you can take enough to make the leaven. It needs the warmth to grow. Don't we all?

Use any sourdough recipe you like. There are so many. Knead, no knead blah, blah...

Here's a pic of my starter - maybe one day away from being ready.

 

[Teasel]

Add 25 grams or (^ in other weights) in with flour

What's that 25g of?

I've never tried sour dough bread. I must rectify that soon!

 

[The Albatross]

The only thing I know to call it is what the restaurant that had em on the menu did... Los Socios… two small chicken & chorizo wraps with slaw mix (dry), cilantro and jalepeno… with a dollop of guacamoles and sour cream and/or queso and a side of refried beans. I got left over beans... no one ever complains about that two days in a row. Called "the partners" cuz two are served on the plate, one with guac, the other the sour cream over them and the queso cheese sauce.

 

[blackemerald1]

Good spotting @berlinda !! Thank you & rectified. How could I forget the only other ingredient beside flour??? :rolleyes: :banghead: :hilarious: