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FormulaRandom
what kind of beans did you use?
Whacha Cookin' Tonight?
- Thread starter Fifty
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what kind of beans did you use?
I "Cooked" (microwaved) a microwavable dinner. Does that count?
Obviously, he used magic beans. They can be mixed with anything and still taste good!
I heard Jack has a huge sale going on. Some sort of an overstocking issue.
LucyDuke
staring at the clock
Last night I made potato and onion pierogies with sautéed onions. 
Mmmmm....Perogies.Last night I made potato and onion pierogies with sautéed onions.
Cheezy the Wiz
Socialist In A Hurry
I had a small dinner of grilled chicken marinated in balsamic vinaigrette, with tomato and mozzarella salad. Tasty, satisfying, and simple.
Also sounds good.
Fifty
!!!!!!!!!!!!!!!!!!!!!!!!!
That freaking rotini I made was awesome... I *love* kale. Added a bit of nutmeg to it too... DELICIOUS!!!
Israelite9191
You should be reading
Tonight I went to a wonderful northern-Pakistani barbecue restaurant (G-d I love Chicago), but last I cooked was for breakfast, which was:
Edam and Emmenthaler Omelette with Salsa Rossa
Serves 1
Ingredients
Salsa Rossa:
1. 1 medium to large globe tomato or equal amount roma or heirloom tomatoes (the latter particularly during the summer, when in season; during the winter like this try if at all possible to get local greenhouse tomatoes)
2. 2-3 tablespoon (app.) fresh, or 2-3 (app.) teaspoons dried basil, oregano, thyme, Italian parsley, or chive (good place to use up left over herbs)
3. 2-3 cloves, to taste, minced fresh garlic or 2-3 teaspoons dried minced garlic if absolutely necessary
4. 1 teaspoon (app.), or to taste, crushed red chili flakes (chili powder, the stuff you put in the stew of the same name, not ground pepers, is a viable substitute, as are fresh chili peppers)
5. 1 tablespoon (app.) or as to taste Champagne or other single-source white wine vinegar
6. Extra virgin olive oil, good quality, preferably Italian (don't break out the $20 dollar bottles here, though), to saturate
7. Salt, kosher or other course, to taste
8. Black pepper, freshly ground, to taste
Omelette:
1. 1 small or 1/2 large onion
2. 2-3 eggs, depending on size and appetite
3. 1/4 cup (app.) milk, cream, half-and-half, soy milk, or water
3. 2/3 - 1 cup (app.), depending on amount of eggs and taste, grated Edam, 4. Gouda, or other mild, easy-melting cheese
5. 1/3 - 2/3 cup (app.), depending on amount of eggs and taste, grated Emmenthaler or other 'Swiss' cheese (a smaller amount of Parmigiano or Romano might also be appropriate, but the results will be different)
6. Butter, high quality (for me, that means purchasing imported Irish butter, but if possible use local, micro-dairy, grass-fed butter; the difference in taste and health with old Land-o'-Lakes is unbelievable) as needed
7. Salt, koser or other coarse, to taste
8. Black pepper, freshly ground, to taste
9. Freshly grated nutmeg to taste (optional)
Procedure
Prepare the salsa rossa before begining preperations for the omelette as this will give the tomatoes time to marinate.
Salsa Rossa:
1. Roughly dice the tomato(es) into 1/4 to 1/2 inch chunks. (Tip: Use a serated knife, as you will far more easily puncture the irritating skin and thus prevent the bruising that can cause a juicy mess on the cutting board); place in small mixing bowl.
2. Chiffonade or otherwise chop herbs, if using fresh, and add to tomato(es); otherwise add the dried herbs.
3. Mince garlic, add to tomato mixture.
4. Add hot ingredient, staying towards smaller amounts (you can always add more), unless you are very certain of how much you like. If using fresh chilies, de-vein and seed before mincing very finely and adding to the mixture.
5. Add vinegar.
6. Add enough olive oil to saturate; you don't need the tomatoes swimming in the stuff, but enough to moisten the mixture.
7. Add salt and pepper to taste.
8. Let sit.
Omelette:
1. Dice the onion, relatively finely.
2. Melt about 1-2 tablespoons butter (I like more myself) over medium low to low heat and add onion. Sweat over medium low heat; if you are hearing sizle or seeing more than a little browning, turn down the heat, you're sautéing.
3. While onions sweat, beat together eggs with dairy or water. Whisk in salt and pepper to taste.
4. When onions have finished sweating, becoming translucent, soft, and aromatic, turn up the heat to medium. (If the onions are getting there but taking too long, it is acceptable at the end to turn the heat up and give them a little browning.) Add another 1-2 tablespoons of butter, as needed, and allow to melt.
5. Give the eggs another bit of a whisk and add to the pan.
6. When you add the eggs, make sure to quickly take a spatula (not metal, as this is a non-stick pan) and stir to disperse the onions through the egg mixture. As the eggs cook, be vigilant, quickly puling the edges of the eggs into the centre as they solidify and stiring. The point is to prevent the outside of the eggs for browning before the insides set.
7. Once the eggs have a set bottom and the interior are almost but not quite entirely set, add most of the cheese, reserving some for garnish, to one half of the omelette. At this point, you have two options. First, you can attempt the French technique of rolling the omelette off the pan and onto the plate, which requires a lot of practice and skill to get right. Second, you can simply fold the side sans fromage over the cheese and slide off the pan onto your plate.
8. Garnish with cheese, and if you choose nutmeg, and serve with the salsa rossa.
EDIT: G-d bless you fifty for starting a new food thread.
Edam and Emmenthaler Omelette with Salsa Rossa
Serves 1
Ingredients
Salsa Rossa:
1. 1 medium to large globe tomato or equal amount roma or heirloom tomatoes (the latter particularly during the summer, when in season; during the winter like this try if at all possible to get local greenhouse tomatoes)
2. 2-3 tablespoon (app.) fresh, or 2-3 (app.) teaspoons dried basil, oregano, thyme, Italian parsley, or chive (good place to use up left over herbs)
3. 2-3 cloves, to taste, minced fresh garlic or 2-3 teaspoons dried minced garlic if absolutely necessary
4. 1 teaspoon (app.), or to taste, crushed red chili flakes (chili powder, the stuff you put in the stew of the same name, not ground pepers, is a viable substitute, as are fresh chili peppers)
5. 1 tablespoon (app.) or as to taste Champagne or other single-source white wine vinegar
6. Extra virgin olive oil, good quality, preferably Italian (don't break out the $20 dollar bottles here, though), to saturate
7. Salt, kosher or other course, to taste
8. Black pepper, freshly ground, to taste
Omelette:
1. 1 small or 1/2 large onion
2. 2-3 eggs, depending on size and appetite
3. 1/4 cup (app.) milk, cream, half-and-half, soy milk, or water
3. 2/3 - 1 cup (app.), depending on amount of eggs and taste, grated Edam, 4. Gouda, or other mild, easy-melting cheese
5. 1/3 - 2/3 cup (app.), depending on amount of eggs and taste, grated Emmenthaler or other 'Swiss' cheese (a smaller amount of Parmigiano or Romano might also be appropriate, but the results will be different)
6. Butter, high quality (for me, that means purchasing imported Irish butter, but if possible use local, micro-dairy, grass-fed butter; the difference in taste and health with old Land-o'-Lakes is unbelievable) as needed
7. Salt, koser or other coarse, to taste
8. Black pepper, freshly ground, to taste
9. Freshly grated nutmeg to taste (optional)
Procedure
Prepare the salsa rossa before begining preperations for the omelette as this will give the tomatoes time to marinate.
Salsa Rossa:
1. Roughly dice the tomato(es) into 1/4 to 1/2 inch chunks. (Tip: Use a serated knife, as you will far more easily puncture the irritating skin and thus prevent the bruising that can cause a juicy mess on the cutting board); place in small mixing bowl.
2. Chiffonade or otherwise chop herbs, if using fresh, and add to tomato(es); otherwise add the dried herbs.
3. Mince garlic, add to tomato mixture.
4. Add hot ingredient, staying towards smaller amounts (you can always add more), unless you are very certain of how much you like. If using fresh chilies, de-vein and seed before mincing very finely and adding to the mixture.
5. Add vinegar.
6. Add enough olive oil to saturate; you don't need the tomatoes swimming in the stuff, but enough to moisten the mixture.
7. Add salt and pepper to taste.
8. Let sit.
Omelette:
1. Dice the onion, relatively finely.
2. Melt about 1-2 tablespoons butter (I like more myself) over medium low to low heat and add onion. Sweat over medium low heat; if you are hearing sizle or seeing more than a little browning, turn down the heat, you're sautéing.
3. While onions sweat, beat together eggs with dairy or water. Whisk in salt and pepper to taste.
4. When onions have finished sweating, becoming translucent, soft, and aromatic, turn up the heat to medium. (If the onions are getting there but taking too long, it is acceptable at the end to turn the heat up and give them a little browning.) Add another 1-2 tablespoons of butter, as needed, and allow to melt.
5. Give the eggs another bit of a whisk and add to the pan.
6. When you add the eggs, make sure to quickly take a spatula (not metal, as this is a non-stick pan) and stir to disperse the onions through the egg mixture. As the eggs cook, be vigilant, quickly puling the edges of the eggs into the centre as they solidify and stiring. The point is to prevent the outside of the eggs for browning before the insides set.
7. Once the eggs have a set bottom and the interior are almost but not quite entirely set, add most of the cheese, reserving some for garnish, to one half of the omelette. At this point, you have two options. First, you can attempt the French technique of rolling the omelette off the pan and onto the plate, which requires a lot of practice and skill to get right. Second, you can simply fold the side sans fromage over the cheese and slide off the pan onto your plate.
8. Garnish with cheese, and if you choose nutmeg, and serve with the salsa rossa.
EDIT: G-d bless you fifty for starting a new food thread.
warpus
Sommerswerd asked me to change this
like, spaghetti sauce? how do you serve that with hot dogs?
Last night I made potato and onion pierogies with sautéed onions.
Try Polish meat pierogies sometime, with sauteed onions and bacon bits. mm
An hour ago or so I put together a bunch of things I had in the fridge and I created the following
- I stuffed a chickenbreast with cheese, smothered it in salt, pepper, tabaso sauce, and white wine, then fried that and 2 strips of bacon.
- then I found a pack of one of those "bacon and stuff" noodle things, and mixed that up with the 2 bacon strips, served it as the side with a 7up
Yup, I'm running out of things in my fridge, so I'm just trying out new combinations with the stuff I do have left.
amadeus
Apply directly to the forehead
Jimmy Dean sausage, egg, and cheese croissant. They're not perfect, but they're pretty close to Burger King's.
Cheezy the Wiz
Socialist In A Hurry
Kale is best served steamed to all hell, but otherwise pure and untainted. I can't stand when people put seasonings or vinegar on it. And it tastes best freshly picked!
Israelite9191
You should be reading
How...horrifying; absolutely horrifying.
amadeus
Apply directly to the forehead
LucyDuke
staring at the clock
Gimme a recipe!
soul_warrior
Termite!
Soul's Soylent Green Omelette
4-5 Celery stalks, 1 large onion, 2 carrots, 1 diced zucchini.
chop them all into small cubes (1/4th inch? 1/2 cm? across)
fry these in a little oil (maybe 1 tea spoon) till softened.
* add the zucchini last
spice up with:
salt, pepper, paprika (the mellow kind), cumin (just a bit), oregano (a dash)
stir well into mix.
chop into thin slices a Jalepeno Green Pepper (or any other "hot" pepper), add to pan.
LOWER FLAME, so it simmers.
dice a large tomato into small cubes. add to mix.
chop up a big handful of fresh spinach, add on top of things.
COVER it up, and leave unmolested for 5-10 minutes (till spinach is a nice deep green)
stir it up ONCE.
when it is ready, crack open, on top of it, 2-3 eggs.
leave it as is, and RE-COVER the pan.
leave it be till eggs are ready (5-10 minutes)
when eggs are "ready" UNCOVER and let the dish reduce a bit, till its not swimming in the veggie sauce.
slide onto a plate and enjoy!
-----------
btw, there is always El Justo Cookbook thread
4-5 Celery stalks, 1 large onion, 2 carrots, 1 diced zucchini.
chop them all into small cubes (1/4th inch? 1/2 cm? across)
fry these in a little oil (maybe 1 tea spoon) till softened.
* add the zucchini last
spice up with:
salt, pepper, paprika (the mellow kind), cumin (just a bit), oregano (a dash)
stir well into mix.
chop into thin slices a Jalepeno Green Pepper (or any other "hot" pepper), add to pan.
LOWER FLAME, so it simmers.
dice a large tomato into small cubes. add to mix.
chop up a big handful of fresh spinach, add on top of things.
COVER it up, and leave unmolested for 5-10 minutes (till spinach is a nice deep green)
stir it up ONCE.
when it is ready, crack open, on top of it, 2-3 eggs.
leave it as is, and RE-COVER the pan.
leave it be till eggs are ready (5-10 minutes)
when eggs are "ready" UNCOVER and let the dish reduce a bit, till its not swimming in the veggie sauce.
slide onto a plate and enjoy!
-----------
btw, there is always El Justo Cookbook thread
Yoda Power
✫✫✫✫✫✫✫
- Joined
- Sep 24, 2002
- Messages
- 13,870
Soul you just inspired me.
Sharwood
Rich, doctor nephew
It's 10:30pm here, I've already eaten. I had chicken kiev, carbonara, and peas and corn. My next meal, breakfast, will be two boiled eggs, same as every morning. I might have some chocolate mud cake between now and then.
soul_warrior
Termite!
my work here is done
this is what ill be cooking for tomorrow's lunch:
Spicy Lintels & Chicken Livers
1 lb chicken livers
250g lintels (green, or red if you prefer)
1/2 teaspoon Turmeric
some oil
2 onions, chopped
garlic coves. i like lots of it, add atleast 3.
1 ts black pepper
some cloves
a bit ground coriander
a bit cinnamon (adds some subtety to the dish)
how to prepare:
marinate lintels in LOTS of water for a few hours (3 min)
cook lintels, in soaking water for 30 min. (till it softens up)
MEANWHILE:
fry up the onions till "see through"
add garlic and spices and fry for another minute.
take 1/2 of onion mix and put into lintel pot. stir well, and leave for another 15 minutes (NOT extra cooking, part of the 30 minutes)
add livers to remaining onion mix, fry on LOW HEAT, till well done (NOT BURNT!, brown on the outside, yet SOFT to th epoke! )
**serve IMMEDIATLEY if possible.
serve lintel under the liver/onion mix.
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