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


Ratatouille!

I’m too lazy to make the Disney Version 🐀 although if I had my mandolin, wood fired oven, & frozen tomato pepper sauce it would actually be faster/easier. As I have exactly none of those things at my disposal? Chopped & sautéed up! are the orders of the day.
 
Hot 🥵 Chili, enough to feed the masses. With every pepper the grocery sells.

I’d share my recipe but I’m a from scratch, throw things together type.

But if you ever want yummy dry beans to make delicious chili:

Place dry beans in cold water overnight, rinse in the morning.

Replace water, add a boat load of salt and lots of dry bay leaves and boil for 1 hour. Allow to sit in hot pan of water until late afternoon and then use drain first for most recipes.

I use them when I make chili, white chicken chili, and ham bone soup. Which reminds me to ask all my friends who is having ham on a bone for Christmas or Thanksgiving because I need a bone to boil for a delicious broth.
 
This is pretty simple but tasty. Since there is only me, I add a handful of baby spinach to the bowl when reheating a portion, otherwise I find the spinach gets slimy. It doesn’t call for it, but it is a tasty addition and negates the need for a salad toss, unless you really want it: 15-Minute Garlic Parmesan White Beans Recipe
NICE! 😁

About once a week in hot weather (or snowy out w/ a fire blazing inside & I’m DONE! Done for the day! Bwaaahahahaha!) I make an Italian version I learned in Rome….

Just rinsed cannellini beans, thin sliced purple onion, a rather alarming amount of kosher salt, & olive oil.

Simply stir beans/onion/olive oil in a bowl, salt to taste, and let sit for 10min to an hour.

If I really feel like gilding the lily I’ll crack some pepper over the top. 🤣

Beans on Toast.

Happy Happy

***
If I’m feeling like veg I’ll smear a baguette slice with pesto, top woth tomato slices, sprinkle over parm or pecorino Romano if I’m feeding other people who can eat cheese, and nip into the toaster.

***

So I’m really going to have to try marrying the two, now! Minus the cheese should still be wicked good.
 
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I made curry chicken (homemade Yemenite hawajj with cinnamon and ground cloves && Hot & Spicy Duck/Goat powder and chili powder) with vegan sour cream, cherry tomatoes, garlic & salted onions and made some chicken sandwiches with. 😎 Weemie likes food.
 
🤣 Been craving fried chicken now 🤣

And my itsy bitsy deep fryer (fry daddy) makes that really inconvenient (yet possible!), so I’m going to split the difference for some

pop-corn chicken 😁

- Marinate boneless skinless chicken thigh halves & quarters in jalapeño “buttermilk” (cashew cream or coconut cream with a splash of apple cider vinegar & a handful of diced jalapeños) overnight. Total extra step, but whether buttermilk, or pickle juice (how chik filet does theirs), or “Turkey” brine? Swoon. Badass awesome juicy end result.

- dip* or double dip** in extra thick tempura batter

(Dip, drip, dunk!)
or
(Dip, drip, pixiedust, dip, drip, dunk!)

- deep fry in peanut oil until golden brown


^^^^
Also makes for awesome spicy crispy chicken sandwiches, if thighs are butterflied (instead of bite sized), marinated in Serrano buttermilk, tempura batter dipped, Panko+HotSauce dredged, & deep fried. But I am out of buns, and am not walking 8mi to the store for them. 😜 Maybe later this week

* To minimize messy fingers I use a slotted spoon to scoop all the chicken pieces from the marinade to a ziplock bag with cornstarch, and shake shake shake! Pull apart any stuck together, and shake a bit more. Then dump them out onto a plate, and stab with a stick to dip into batter, drip, and dunk into hot oil (using another stick, or whatever, to scoot them off my stick. Then go for the next, and repeat).

** To double dip, have a bowl of cornstarch (pixiedust) on hand, and go from batter to cornstarch to batter to oil. I’m not a big “extra crispy” fan, but some people love that.
 
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This, used chick peas instead of the beans, veggie broth instead of chicken, added a couple of sprigs of thyme to the tomatoes/beans/broth and simmered while the veggies were roasting. Added some garlic to the roasting pan. Zucchini added with the roasted veggies to the base and some lemon juice, put a handful of baby spinach in a bowl, and ladelled away. A bit of Parmesan on top. Quite simple and very delish: Roasted Vegetable Soup | RICARDO
 
I had home-made garlic fingers! Bag of naan bread, olive oil spread over it, then mashed garlic over that, some black cherry & reaper sauce (sometimes I make it with habanero peppers), mozza, Monterey jack and muenster cheeses, along with some Yves Mexican ground "meat." Stick in the oven for about 10-13 minutes until cheese is cheesy and golden, then cut into little fingers and dip in donair sauce. 😋
 
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