I've got two batches of sugarfree/gluten-free (I think!)/low carb biscotti in the oven. One is pistachio/mini SF choc chip, the other is dark chocolate/pecan. I'll try REAL HARD to take pics when it's done!
What did I cook this weekend.....
- Thread starter Melana
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Pizza night.
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Not too bad for a pizza stone.
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Not too bad for a pizza stone.
I actually remembered!!
applescrap
Be the ball!
Looks good! Yeah doesn't get much better than that without a brick oven.... I'd love to see side view bottom view. We use a thick piece of baking steel
mattmmille
Well-Known Member
Made a plantain casserole...forget the name. Layer of plantain puree on bottom, hamburger and sofrito, then more plantain, then eggs and a little mozzarella.
gratus fermentatio
Well-Known Member
Lemongrass pork with stir-fried veggies...
The sauce, the veggies, the meat (marinated about 5 hrs), the plate. It was tasty.
Regards, GF.
The sauce, the veggies, the meat (marinated about 5 hrs), the plate. It was tasty.
Regards, GF.
Cheesy_Goodness
Well-Known Member
If there's a quicker, better tasting and healthier meal than stir fry, I sure don't know about it.
Looks great as always GF
Looks great as always GF
We made a beef tip roast yesterday in the crock pot with potatoes, onion petals celery & carrots. All the veggies were cut into thick bite-size chunks with the beef on top & bullion added. Using the broth tonight with saute'd carrots, onion & celery for rice pilaf. I gotta remember to get out the camera this time.
ericbw
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Lemongrass pork with stir-fried veggies...
The sauce, the veggies, the meat (marinated about 5 hrs), the plate. It was tasty.
Regards, GF.
I love lemongrass pork.
Those just look fantastic, and ohhhh do I like biscotti!!
That's mouth watering! I've had pretty good look with my pizza stone as long as I let it heat up long enough before cooking on it. Perfect ingredients on your pizza too, I might add!
These are excellent, if I do say so myself - they're made with blanched almond flour so they are very filling too. I had one for breakfast at 8 this morning, it's now 3 and I'm JUST starting to feel a bit peckish.
I think anyone would be hard-pressed to determine that these are not "regular" biscotti, made with flour and sugar. They have a really good texture and crumb. We low-carbers like our goodies, too!
applescrap
Be the ball!
Dough from tube on steel heated at 550 until hot....my wife cooked first then i threw on steel
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It was really windy & chilly yesterday, so wife I made a pot of chili. Forgot the camera, & cell phone pics not so good, save for this one;
This one of the ground beef, onion petals & celery cooking is a bit dark, but legible;
Used a couple pounds of ground beef, browned with 2 medium onions cut into petals, 3 stalks celery cut in sections, halved length-wise & sliced thin. 1 can kidney beans, one can black beans, 1 large 6lb, 9oz can ground plum tomatoes in plum tomato puree, with basil. 4 15oz cans tomato puree, 1/2 4" tall bottle chili powder, 2 TBSP chipotle powder, 2tsp black pepper, 1/2 large, flat sided plastic jug of Ortega taco seasoning. Heat through thoroughly about 1 hour, stiring every 5 minutes. I think it needed a bit of salt & red pepper, but wife said it was fine as is. It's naturally sweet tomatoey, smoky lil bit of chipotle heat richness. Definitely thick, with the large restaurant size ground plum tomatoes. Served with sour cream & finely shredded cheddar & crackers. We like using the chili as a dip for the crackers. An APA goes well with this thick bowl o' red!
This one of the ground beef, onion petals & celery cooking is a bit dark, but legible;
Used a couple pounds of ground beef, browned with 2 medium onions cut into petals, 3 stalks celery cut in sections, halved length-wise & sliced thin. 1 can kidney beans, one can black beans, 1 large 6lb, 9oz can ground plum tomatoes in plum tomato puree, with basil. 4 15oz cans tomato puree, 1/2 4" tall bottle chili powder, 2 TBSP chipotle powder, 2tsp black pepper, 1/2 large, flat sided plastic jug of Ortega taco seasoning. Heat through thoroughly about 1 hour, stiring every 5 minutes. I think it needed a bit of salt & red pepper, but wife said it was fine as is. It's naturally sweet tomatoey, smoky lil bit of chipotle heat richness. Definitely thick, with the large restaurant size ground plum tomatoes. Served with sour cream & finely shredded cheddar & crackers. We like using the chili as a dip for the crackers. An APA goes well with this thick bowl o' red!
mattmmille
Well-Known Member
Biscuits, bacon, waffled hash browns,...add scrambled eggs and oldest daughter bringing Starbucks pumpkin latte. Good to go!
I had some leftover chili!:rockin:
BREAKFAST!!!
Heat up that chili, plop in a bowl, cook an egg to your liking (although I think this begs for a nice poached egg) and plop that in, cover with shredded cheese, chopped onions, pickled jalapeno slices, and chopped avocado, dig in!
DerrangedPOJO
Well-Known Member
I didn't take a pic but i made some pretty good General Tso chicken.
Oh yum, one of my favorites - recipe please?
DerrangedPOJO
Well-Known Member
Ill pm you the recipe later when i get home. Its easy but cooking it is different if you have never cooked using cornstarch and water mixture. The whole is it a solid or a liquid experiment.
Excellent, look forward to it, thanks!
Cure solution for a brisket. On my way to pastrami!
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So now my brisket is trimed, tucked into the cure, and in the fridge. I also make some Kosher Dill refrigerator pickles this morning. Cukes were a little bigger than I wanted but it's all I could find. In a week or so I will find out if these are any good or not
So now my brisket is trimed, tucked into the cure, and in the fridge. I also make some Kosher Dill refrigerator pickles this morning. Cukes were a little bigger than I wanted but it's all I could find. In a week or so I will find out if these are any good or not
Look for Kirby cukes. They're perfect for pickles. I've been working on the perfect Claussen clone for a long time. Not there yet
But I've got the crunch and the spiciness down, just not the flavor. I've got a big container full of them in my garage fridge atm.
paulthenurse
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paulthenurse
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I have a totally undeserved reputation as someone who hates vegetables. (Ok, I have other reputations that may or may not be deserved but I'm talking about vegetables right now..)
Veggies. I like the ones I like. I don't like the ones I don't like. I like these.
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Veggies. I like the ones I like. I don't like the ones I don't like. I like these.
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OP
OP
mattmmille
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Ugh...still hate Brussels sprouts. I keep telling myself that I just haven't found the right recipe yet. I keep trying them and I keep hating them. I like cabbage, though. Weird.
Anyway...Thanksgiving coming up, so it's time for my 32 year tradition: Traditional Scottish Shortbread.
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Oh gosh, Melana, those look scrumtious - will you share your recipe? What do you serve them with - browned butter and sage or something else delectable?
Matt, I don't like Brussels sprouts either EXCEPT one way. Washed, trimmed, halved, lightly steamed in the microwave til barely tender, drained, tossed with olive oil and spread evenly on a foil-lined and sprayed baking sheet. Sprinkle with garlic salt. Roast at 400* til just starting to brown, then toss in a good handful of bacon bits (I use the Costco Kirkland brand stuff but homemade would be yummy too!) and roast til a few of the leaves that have dropped off are getting pretty brown. Trust me, they're really good.
Right now I have two huge sheet pans of chicken bones in the oven at 350* to roast off for chicken stock. I save the bones in the freezer til I have enough. There are also a couple halved onions and a couple handsful of peeled garlic cloves in there. Next I'll put everything into my 22 quart roaster oven, add a couple bottles of homebrewed brown ale and some water, bay leaves, salt, thyme, a couple sage leaves, then set it to keep a nice simmer, and cook all night.
Tomorrow we'll pressure can the stuff up and then I'll have great stock for quite a while!
Matt, I don't like Brussels sprouts either EXCEPT one way. Washed, trimmed, halved, lightly steamed in the microwave til barely tender, drained, tossed with olive oil and spread evenly on a foil-lined and sprayed baking sheet. Sprinkle with garlic salt. Roast at 400* til just starting to brown, then toss in a good handful of bacon bits (I use the Costco Kirkland brand stuff but homemade would be yummy too!) and roast til a few of the leaves that have dropped off are getting pretty brown. Trust me, they're really good.
Right now I have two huge sheet pans of chicken bones in the oven at 350* to roast off for chicken stock. I save the bones in the freezer til I have enough. There are also a couple halved onions and a couple handsful of peeled garlic cloves in there. Next I'll put everything into my 22 quart roaster oven, add a couple bottles of homebrewed brown ale and some water, bay leaves, salt, thyme, a couple sage leaves, then set it to keep a nice simmer, and cook all night.
Tomorrow we'll pressure can the stuff up and then I'll have great stock for quite a while!
mattmmille
Well-Known Member
Those look awesome! Nice job! Whatcha gonna do with 'em?
Almost choked to death as a kid trying to swallow one whole so I didn't taste it, now I love them!
Cut them in half, in butter and EVOO cut side down with onions and garlic and leave them alone till past golden, a little wine to finish cooking, a splash of balsamic vin to finish, also a little this and that along the way but that's how I cook.
Now I want!
Roast 'em.
No need for the microwave. Just toss em in the oil, salt & pepper and minced garlic, and let 'em go. If you don't have allergies, toss em in parmesan after they exit the oven.
We do it very similarly with cauliflower.
What are you doing with that spinach?
BTW, I make a salad with brussel sprouts. I parboil them to make them soft. In a fry pan, I saute chestnuts, red onion, and bacon. Add to brussel sprouts, sprinkle with lemon. Delish. Reposted from earlier, but what the hell.
What are you doing with that spinach?
BTW, I make a salad with brussel sprouts. I parboil them to make them soft. In a fry pan, I saute chestnuts, red onion, and bacon. Add to brussel sprouts, sprinkle with lemon. Delish. Reposted from earlier, but what the hell.
Need to do this! Except the delish part, must go all the way and make it delicious!
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Halve 1.5lbs Brussels sprouts, toss with olive oil and salt & pepper, and roast at ~425 for 20-30 minutes.
Cook 6-8 slices of bacon and drain and crumble (save ~1 tbsp of bacon grease)
Sautée 1/2 a red onion in bacon grease until they get some color, then toss in the Brussels sprouts, bacon, a handful of dried fruit (cranberries, cherries, etc.) and a splash of red wine vinegar.
Cook 6-8 slices of bacon and drain and crumble (save ~1 tbsp of bacon grease)
Sautée 1/2 a red onion in bacon grease until they get some color, then toss in the Brussels sprouts, bacon, a handful of dried fruit (cranberries, cherries, etc.) and a splash of red wine vinegar.
paulthenurse
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The spinach was jusr put into the pan with oil and onions till wilted anddone. The Brussel sprouts got a splash of balsamic to finish. Too good with broiled chicken thighs.
Love adding dried fruits to greens, never did it with sprouts, I see it working well though.
beergolf
Well-Known Member
What are you doing with that spinach?
BTW, I make a salad with brussel sprouts. I parboil them to make them soft. In a fry pan, I saute chestnuts, red onion, and bacon. Add to brussel sprouts, sprinkle with lemon. Delish. Reposted from earlier, but what the hell.
mmmmm That looks soooooo good.
Mmm, just finishing up some gumbo with shrimp and andouille sausage. So good. Wish I could share with everyone.
I made a roux first to thicken it, and burnt the hell out of it (I forgot my mise en place rule). Whole house smelled like burnt toast. Wooops.
I made a roux first to thicken it, and burnt the hell out of it (I forgot my mise en place rule). Whole house smelled like burnt toast. Wooops.
