what's cookin'(people food)

[bug_n_flock]

I do a lot of cooking, even in our absurdly underequipped kitchen, and I thought it might be fun to start a thread about what I(and others, please share!) are cooking. We have made breads(stuffed and regular, yeast and soda breads), donuts, burritos, chili, pizza, etc etc etc. Cooking is one of my hobbies, and I love playing around in the kitchen seeing what I can put together.



Last night I made a taco style dish with spiced ground beef(none of those pre packed seasoning packets), diced onions, diced red pepper, diced tomato, and topped with mozzarella and "taco blend" pre shredded cheeses served with flour tortillas. Today, I am defrosting the leftover mix(we do not currently have a fridge. We make do with some deep freezers and some coolers) and using it to make some taquitos which we will eat fresh, and freeze any leftovers for some healthier and cheaper frozen convenience foods. I've tried to make frozen burritos to fill the same niche, but we never have leftovers! Haha. Hopefully this time some taquitos make it into the freezer.



I will post photos when they are done.

 

[bug_n_flock]

Here are the first ones! Did I mention I have never made taquitos before? But hey not too bad looking if I say so myself.


Probably overfilled them a bit, but they stayed rooled up anyway. A couple burst a bit but the filling didn't all escape, and one started unrolling at first and I thought it would completely fall apart. I left it alone and then carefully rerolled it as I turned it when I flipped it and hey it worked! Resealed itself mostly! Woo hoo

 

[Laurasea]

I'm hungry! Bring those over , I have wine!"

 

[noodles123]

Lol- I love to cook but have no time with work being so crazy. I like this thread idea though!!! I hope it is alive when I start cooking again lol!

 

[bug_n_flock]

Oh I wish, Laura. One of these days, after covid, we should have a parrot forums party!



Oh man those were good! Greasy, but delicious. I also made some with a cream cheese/pickled pepper filling that were amaazing. And I do think some will make it into the freezer, woo hoo!

 

[Scott]

I'm a pescatarian (no flesh except for fish) and do a fair amount of cooking. Mostly conglomerations of fresh and prepared items such as various veggie burgers, frozen Costco fish dishes, natural style soup mixes that are "doctored" with added ingredients, etc. My breakfast on "chop day" is precisely what the fids eat and a large bowl of oat bran/oat meal concoction around lunchtime. I buck the "health trend" and have primary meal at night, and have no trouble digesting/sleeping. Mornings made for exercising, so whatever I do (running or stationary bike) is followed by sating a ravenous appetite.

For holidays I'm a huge fan of "fake turkeys," the best imo Gardein Foods Holiday Roast. (original Tofurky blows) Prepared in large casserole with potatoes, carrots, green beans, assorted frozen veggies. Served with candied yams, green bean casserole, cranberry sauce, and copious desserts.

Favorite baked good is Ghirardelli double chocolate brownies, straight outta the box except for substitution of 1/2 applesauce for requisite oil. Turns it into a health food lol.

Holiday roast:

 

[bug_n_flock]

I used to be the same for a few years when I was a teenager. I started eating meat again if it came from a farm I knew, or from a hunter I knew, as then I could be reasonably certain the animal lived a good life and died a quick death. These days I do eat grocery store meat again, but we want to move towards buying a whole cow from our neighbor and filling the freezer by having the animal taken to a humane processor, only eating poultry from our farm, etc. The main impediment to this is currently freezer space. We already have 2 chest freezers on the electric here, and the electric is sorta iffy. Moile home from the early 80's without updated wiring and it has been thru multiple hands and even left uninhabited for a year or more. So, we don't really want to put too many more big appliances on the electric. Once we have overhauled the 2nd mobile home we will get more freezers. Part of the overhaul is beefing up the electric as much as possible.

 

[bug_n_flock]

Today feels like a soup day. Overcast, damp, and chilly. Plus we have some veggies that are past the "eat raw" stage but not at the "compost/cook into rat food" stage. And I've been craving cheddar broccoli soup lately. Hubbs HATES broccoli, which is really a shame since I love the stuff, but oh well, he can eat around it today. I have a finely diced potato cooking in a pot alongside 3 big chopped carrots, some diced onion, 2 bouillon cubes, water, a small handful of flour, and some spices. Have 2 kinds of cheddar defrosting as well as about a half a bag of frozen broccoli. I will also toss in some small snacking tomatoes that sadly are a bit past snacking on, and I may chop up some asparagus too if it is still saveable. I may poke around and find some other vegies to toss in, but I think the rest of our produce is still good to save for another day. Next grocery trip is tentatively planned for Friday when we are meeting someone for a craigslist deal on some farm supplies. Same as before, I'll post photos when the soup is done.


Felt like we should do something veg based and a little healthier, after that grease filled day we had yesterday LOL

 

[fiddlejen]

Mm I love broccoli soup and that is already what I was planning for my dinner tonight.

I like it so much I bought a Phillips Soup Maker. (It's kinda like an electric kettle with a blade.) It is really good at making pureed-style soups.

BUT. I don't like broccoli cheese soup... I make a plain cream-of-broccoli soup. It's mostly broccoli, with garlic, salt-n-pepper, and some onion. Oh, and chix broth or buillion - there is a veggie bullion cube that i really love (brand is Rapunzel), but it is often out-of-stock. Anyway the broccoli gets cooked & pureed, and then stir in a little cream at the end. Can substitute all or partial cauliflower. I love this so much, and used to be a lot of work pureeing with my hand-blender, so I bought the soup-maker just for this.

I usually make it with micro-thawed froz brocc, but tonight planning on making with fresh brocc I got on my grocery run this am. Looking forward to it... and you mentioned brocco soup, now looking forward even more... mmm mmm

 

[bug_n_flock]

Turned out deeelicious! I sure needed that comfort food. All my in laws are in the dc area, as is my mother who lives alone now. My father in law and his wife live in downtown DC. The world has gone mad. Not a statement on politics, just a statement on the state of the world.


Hug your babies tight.



Here is a soup photo. Sorry for poor photo, bad light and steam complicated things.

 

[Ellie777Australia]

I'm a pescatarian (no flesh except for fish) and do a fair amount of cooking. Mostly conglomerations of fresh and prepared items such as various veggie burgers, frozen Costco fish dishes, natural style soup mixes that are "doctored" with added ingredients, etc. My breakfast on "chop day" is precisely what the fids eat and a large bowl of oat bran/oat meal concoction around lunchtime. I buck the "health trend" and have primary meal at night, and have no trouble digesting/sleeping. Mornings made for exercising, so whatever I do (running or stationary bike) is followed by sating a ravenous appetite.

For holidays I'm a huge fan of "fake turkeys," the best imo Gardein Foods Holiday Roast. (original Tofurky blows) Prepared in large casserole with potatoes, carrots, green beans, assorted frozen veggies. Served with candied yams, green bean casserole, cranberry sauce, and copious desserts.

Favorite baked good is Ghirardelli double chocolate brownies, straight outta the box except for substitution of 1/2 applesauce for requisite oil. Turns it into a health food lol.

Holiday roast:

The Holiday roast and veggies look great Scott but you really oughtta stop using swear words like 'Tofurky' on the forum .


I love to cook - my favourite hobby. For Christmas brunch I made a new dish called 'Gambas al Ajillo'(prawns smothered with garlic and chili olive oil) served with home made crusty white bread. There wasn't a drop left over to go in the freezer . The dish may even be suitable for a pescatarian???? Unsure if seafood is ok since fish is ok????

 

[saxguy64]

Mmmmmm! Those prawns in garlic stuff sound amazing! Sure you didn't save just a little for me? Lol!

 

[Scott]

I'm a pescatarian (no flesh except for fish) and do a fair amount of cooking. Mostly conglomerations of fresh and prepared items such as various veggie burgers, frozen Costco fish dishes, natural style soup mixes that are "doctored" with added ingredients, etc. My breakfast on "chop day" is precisely what the fids eat and a large bowl of oat bran/oat meal concoction around lunchtime. I buck the "health trend" and have primary meal at night, and have no trouble digesting/sleeping. Mornings made for exercising, so whatever I do (running or stationary bike) is followed by sating a ravenous appetite.

For holidays I'm a huge fan of "fake turkeys," the best imo Gardein Foods Holiday Roast. (original Tofurky blows) Prepared in large casserole with potatoes, carrots, green beans, assorted frozen veggies. Served with candied yams, green bean casserole, cranberry sauce, and copious desserts.

Favorite baked good is Ghirardelli double chocolate brownies, straight outta the box except for substitution of 1/2 applesauce for requisite oil. Turns it into a health food lol.

Holiday roast:

The Holiday roast and veggies look great Scott but you really oughtta stop using swear words like 'Tofurky' on the forum .


I love to cook - my favourite hobby. For Christmas brunch I made a new dish called 'Gambas al Ajillo'(prawns smothered with garlic and chili olive oil) served with home made crusty white bread. There wasn't a drop left over to go in the freezer . The dish may even be suitable for a pescatarian???? Unsure if seafood is ok since fish is ok????

Oh yeah, I eat most types of seafood, including crustaceans. Your dish sounds awesome!

 

[Ellie777Australia]

I'm a pescatarian (no flesh except for fish) and do a fair amount of cooking. Mostly conglomerations of fresh and prepared items such as various veggie burgers, frozen Costco fish dishes, natural style soup mixes that are "doctored" with added ingredients, etc. My breakfast on "chop day" is precisely what the fids eat and a large bowl of oat bran/oat meal concoction around lunchtime. I buck the "health trend" and have primary meal at night, and have no trouble digesting/sleeping. Mornings made for exercising, so whatever I do (running or stationary bike) is followed by sating a ravenous appetite.

For holidays I'm a huge fan of "fake turkeys," the best imo Gardein Foods Holiday Roast. (original Tofurky blows) Prepared in large casserole with potatoes, carrots, green beans, assorted frozen veggies. Served with candied yams, green bean casserole, cranberry sauce, and copious desserts.

Favorite baked good is Ghirardelli double chocolate brownies, straight outta the box except for substitution of 1/2 applesauce for requisite oil. Turns it into a health food lol.

Holiday roast:

The Holiday roast and veggies look great Scott but you really oughtta stop using swear words like 'Tofurky' on the forum .


I love to cook - my favourite hobby. For Christmas brunch I made a new dish called 'Gambas al Ajillo'(prawns smothered with garlic and chili olive oil) served with home made crusty white bread. There wasn't a drop left over to go in the freezer . The dish may even be suitable for a pescatarian???? Unsure if seafood is ok since fish is ok????

Oh yeah, I eat most types of seafood, including crustaceans. Your dish sounds awesome!

All right then...Gambas al Ajillo recipe for two or ONE PRAWN LOVER :
*12-18 large Prawns (shells removed and de-veined), dry with paper towel, toss with fresh sea salt and set aside.


Prepare:

*1/4 to 1/2 cup olive oil
*One half to one whole red chili, seeded and diced (die hards use Cayenne or Diablo chili; novices use Jalapeno; chili monsters like Anansi and myself use Scorpion, Scotch Bonnet or Grim Reaper chilies

*6-10 large garlic cloves, finely chopped
*sprinkle of Spanish paprika
*Fresh chopped parsley
*1/4 to 1/2 lemon cut in wedges
*splash of white wine, a whole glass for the cook




Directions:
*Heat the oil to medium - never heat olive oil to smoking
*Add chili and garlic and cook til fragrant
*Add prawns and sprinkle with paprika


Stir until prawns just pink/opaque. Remove from heat and stir in parsley, juice of lemon wedge(s), and splash of white wine. Fill another glass of wine for the cook. Sip the wine as you transfer prawns to 'pretty' serving bowl. Have another sip or two of wine. Pull out the crusty white bread or baguette which you have warmed (or made at home Scott and Jon), dig in! Drink more white wine and continue to dip bread in prawns or scoop prawn mixture on bread etc until wine bottle and prawn bowl empty.

 

[Scott]

Oh that looks so delicious! Had a rather skimpy dinner and developing hunger pangs at nearly 2200!

 

[Ellie777Australia]

Oh that looks so delicious! Had a rather skimpy dinner and developing hunger pangs at nearly 2200!

...I make several dishes that take a whole day or two to make. This one is quick, serve warm and devour in less than 30 minutes LOL.

 

[fiddlejen]

Super Easy Super Veg Soup

EASY PEASY PART:
(...but, NO peas, btw!)

-Half bag frozen chopped onions
-1 tsp minced garlic (from jar)

---Saute onions & garlic in a spoonful or so olive oil and or butter, in bottom of a Stockpot

---Add a little water then add:

-Half bag frozen cut green beans
-1 block frozen chopped spinach
-1/3 bag shredded cabbage (bag might say "coleslaw")
-1 can 28-oz diced tomatoes
-1 or 2 Cubes veggie bullion (my fave, Rapunzel, is not currently available)
-1 tbsp or so dried basil
-1 tbsp or so died parsley

TINY BIT OF WORK PART:
---CUT UP and also add:
-2 small or 1 large fresh Zuccini,
-1 carrot cut up
-Several sticks of Celery cut up. (for quick-easy get the bag of "celery sticks" and chop them)

Add lots more water. Fill up the pot to around 2/3 or so full. Add pepper and salt to taste. Be generous with the salt, you have a lot of water here. Start with maybe close to a tBsp, for large pot of soup, and add more if needed.

Let it cook a while. Then have a bowl or two and let it cook a while longer, and have some more.
IF you have lots of people to share it with, great. Otherwise, Put it in containers and store in fridge what you can eat within several days, and put the rest in freezer.

 

[Scott]

Super Easy Super Veg Soup

EASY PEASY PART:
(...but, NO peas, btw!)

-Half bag frozen chopped onions
-1 tsp minced garlic (from jar)

---Saute onions & garlic in a spoonful or so olive oil and or butter, in bottom of a Stockpot

---Add a little water then add:

-Half bag frozen cut green beans
-1 block frozen chopped spinach
-1/3 bag shredded cabbage (bag might say "coleslaw")
-1 can 28-oz diced tomatoes
-1 or 2 Cubes veggie bullion (my fave, Rapunzel, is not currently available)
-1 tbsp or so dried basil
-1 tbsp or so died parsley

TINY BIT OF WORK PART:
---CUT UP and also add:
-2 small or 1 large fresh Zuccini, 1 carrot cut up
-Several sticks of Celery cut up. (for quick-easy get the bag of "celery sticks" and chop them)

Add lots more water. Fill up the pot to around 2/3 or so full. Add pepper and salt to taste. Be generous with the salt, you have a lot of water here. Start with maybe close to a tBsp, for large pot of soup, and add more if needed.

Let it cook a while. Then have a bowl or two and let it cook a while longer, and have some more.
IF you have lots of people to share it with, great. Otherwise, Put it in containers and store in fridge what you can eat within several days, and put the rest in freezer.

That looks delicious, love soups celebrating whole veggies in broth. Do you avoid peas for the flavor or sensory issue? My sister loathes the "popping" sensation while chewing.

 

[Scott]

Inspired by fiddlejen's delicious soup recipe....

Specialized blenders are capable of transforming whole/sliced/diced veggies and condiments into hot soup served directly from mixing chamber. Vitamix or Beldtec units pricey but utilitarian with long service life. Had a Vitamix for more than a decade before dying, switched to less expensive but equally effective Blendtec. Some of my favorites are tortilla soup, tomato basil, and black bean. I'll toss in a Boca Burger or two for extra protein. Bonus of quick prep, easy cleanup!! Also makes awesome smoothies from frozen fruit. Distinction is time of blend as soups use friction from industrial strength motors and wide paddles to raise temperature over seven to ten minutes.

File image of before/after:

 

[fiddlejen]

That looks delicious, love soups celebrating whole veggies in broth. Do you avoid peas for the flavor or sensory issue? My sister loathes the "popping" sensation while chewing.

Well I actually like peas but they don't like me back. Peas and rice both have always given me terrible stomach pains. (Nowadays I call it an allergy although I don't think histamine is involved. But, it's not optional; it always occurs. And, nowadays, I actually have to check labels to avoid rice-flour or even pea-flour. When I was younger, there was no such thing; I just didn't choose peas or rice on my plate & I was fine.)