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

[nursenurse]

You can’t make this stuff up, @Friday , thanks for my howl of the day.

 

[nursenurse]

My 16 year old (at the time) daughter was cooking Sunday dinner for us, I was working as a visiting nurse at the time, so had to work some weekends. I came home, she was mad as heck at her dad, to the point of being in tears (she was trying to impress me, poor kid!) sent him out for shrimp, he came home with langoustines. I cannot remember what she was making, but I had to convince her they would be quite fine as a substitution. Some sort of pasta dish I think, whatever it was turned out fine.

 

[Friday]

Crispy Chicken Sliders!

- Tyson Red Label Chicken Nuggets
- Itty Bitty Burger Buns*

- Shredded lettuce & mayo
- Pickles & “butter”
- Ham & Swiss / Ham & Chao creamy original slices
- Grilled pineapple ring & teriyaki or pineapple & jalapeño

Sides are catch-as-you-can; so far I think everyone is having something different (fries, chips, strawberries, broccoli, salad, cottage cheese)… but I don’t have to care, as all I’m doing is the slider portion of menu.


* Or use a cookie cutter to turn 1 hotdog bun into 2-3 slider buns, kings Hawaiian rolls, or Eggo Mini waffles!

 

[Friday]

Watchout! I am attempting to bake. This almost never goes well.

Authentic Cuban Bread, Sandwiches, Pastries & More

Baking history every day in Ybor and South Tampa since 1915. Explore our options for authentic, freshly-made Cuban bread, pastries and foods.

www.lasegundabakery.com

The only 2 breads I can consistently make well? Pizza dough (which has to proof over 2 days) & a preferment bread Flour Water Yeast Salt which needs a couple days in advance for the yeast to go gangbusters.

Everything bake the same day? Just tends to feed the birds. Shrug. Nothing ventured, nothing to be laughed at as it goes predictably badly.

 

[Teasel]

I hope you are OK @Friday & Good luck with the baking

 

[Friday]

I hope you are OK @Friday & Good luck with the baking

The weather slapped me upside the head and said “Nope!” …so disastrous things one can do to wheat …vol 8214…is postponed.


Since we’re relegated to cooking OUTSIDE, for the moment? Figured I’d bastardize one of my fave foods into a fried roll. If the test batch doesn’t work? We can always steam them at night when it cools off.

I Cooking With Lau!!

| Made With Lau

www.madewithlau.com

 

[Friday]

Time for some lemony garlicky red meat bbq. Well. Almost time. 12 hours to defrost, 24hrs to marinate. Hurry up & wait.

Greek Butterflied Lamb Leg

The bold garlic-lemon-herb flavours of this Greek marinade is made for Butterflied Lamb Leg! Grill on the BBQ or roast in oven.

www.recipetineats.com

 

[Midnightmoon]

Hive mind needed of things that I can soup...

On a predominantly liquid diet and getting sick of tomato soup, which is nice, but not very exciting. Can't tolerate root veg, hence the over focus on tomato I guess(!), and I'm vegan. Would love some sort of Chinese broth thing maybe... I wonder if my gut would accept silken tofu without throwing a hissy fit Bonus points the more calories it has!

 

[Rose White]

Coconut curry (get the little jar of Thai curry and heat with coconut milk/cream)
Peanut butter soup (Chinese or African style)
Pea soup
Roasted red pepper with or without tomato
Tarka dal (lentil/mung bean dish, with gravy like consistency, almost a soup)
Pumpkin soup with cashew cream
Polenta as a porridge, not the sliced and fried kind
Oatmeal—kind of a soup!
Smoothies (cold fruit soup!)

 

[Midnightmoon]

Peanut butter soup (Chinese or African style)

Peanut butter in soup is genius! Coconut milk too. I will triple my calorie intake by the mugful at this rate! Thank you

 

[Friday]

Oh, yah! Dungeness Crab Cakes!

I have 3 core crab cake recipes.

1. The first, is for caught-killed-cooked-cracked-chilled-today-crab… it’s super simple, as it’s essentially a way to eat giant mouthfuls of sweet luscious crab, instead of slivers & bits picked out. It’s is JUST fresh crab, mayo, green onions, & panko breadcrumbs … with MAYBE a dash of Tabasco, Dijon, or lemon depending on mood… but more often? Not. As those things served alongside? Or others? Allow for ultimate variation. Drizzled over or dunked giant mouthfuls of succulent crab.

2. The second, is almost the exact opposite. Kitchen Sink Crab Cakes. This is for high quality canned or frozen crab. (Um. Duh? Never use low quality crab.) There are soooooooo many ingredients I’m just going to provide a link! (For egg free, use vegan mayo + all the homemade mayo ingredients except the egg yolk, and about a tsp-TB of egg replacer, added separately to the crab+fancyMayo+everythingElse rather than to the mayo/saucy blend) >>> Recipe | Classic Dungeness Crab Cakes | Tom Douglas Restaurants

3. The third, is somewhere in between ^^those^^. How far in between varies depending on how much work I feel like, my mood in the moment, and the quality of the crab I’m working with. The higher the quality, the fewer fillers; mood for spicy, peppery, or mustardy, or tropical, or whatever; and again it’s always high quality canned/frozen crab, but once one reaches that minimum? There’s still a lot of variation in size & succulence. (And price!).

 

[Friday]

Hive mind needed of things that I can soup...

On a predominantly liquid diet and getting sick of tomato soup, which is nice, but not very exciting. Can't tolerate root veg, hence the over focus on tomato I guess(!), and I'm vegan. Would love some sort of Chinese broth thing maybe... I wonder if my gut would accept silken tofu without throwing a hissy fit Bonus points the more calories it has!

Vegetarian Chinese soup broth is usually going to either be a ginger based broth, or a shoyu + veggie stock + Chinese rice wine (or dry sherry) + fresh ginger/garlic + vegan hoisin = deeper version. Both are VERY easy, you just literally add these things to water -or veggie stock- and simmer for a bit to meld. <<< The only thing to just dash in sparringly? The Shaosing or sherry. Everything else just play around with. To increase the fat content? Add some coconut cream (you’ll feel very Thai, even more so with some lime & cilantro), or cashew cream, or almond cream. To increase the carb, consider making a congee (below). For added protien I would not, personally, add to the broth …if I don’t want to use tofu… but knock back an Orgain protein or meal replacement shake. If you haven’t had these before? They taste like 1980s slim fast. Yuck. But? Unlike about 80% of supposedly “vegan” things, they’ve never triggered my dairy or egg allergy. So I just knock them back and think of England.

Congee, meanwhile, is essentially liquified rice (1 cup of rice, 7 (or more, up to about 10) cups of water/veggie stock/broth from above). THIS is a fantastic entrance to congee>>>Basic Congee Recipe- 粥

***
The Silver Spoon (phaidon press) has something like 70 “cream of” soup recipes. Same. Exact. Principle. 1 core veggie, 1-2 herbs (or extras, like sherry with mushrooms, or garlic with carrot, or lemon with green veggies) that compliment, simmered in stock (filled to just barely cover) until Veggies are MUSH. Add cream (I use cashew cream), & hit with an immersion blender until silky. Salt & pepper to taste. Very few of the recipes in the Silver Spoon have more than 3-5 ingredients. It’s the Italian bible of cooking, with thousands of recipes, usually 3 per page. Only about 1/3-1/2 are -or can be altered to be- vegan, but that’s still over a thousand recipes, & I can’t more highly recommend any cookbook above this one. Expensive, but worth it.

Somewhat more involved are multi-veggie-“cream” soups, like this >>> Recipe: Pea and Asparagus Soup <<< that once you get THAT formula down? Are wicked easy to vary. Mirepoix, or HolyTrinity, plus complimentary veggies, plus herbs/spices, plus veggie stock, plus cream, blended smooth. Then hit with citrus, or hot sauce, o whatever. For some of these soups, avocados make a delicious silky thickener instead of a grain or nut based “cream”. Just make sure the avo is very ripe, or buy some preMushed avo (or even guacamole).