What Are You Eating Today?

[Angry Floof]

Potato bread is my comfort food for this week. It's been potato bread and tuna salad so far but I'm about to go make a potato bread grilled cheese for dinner.

 

[Angry Floof]

Poached eggs. They turned out beautiful this time.

 

[Treedbear]

I used regular curly Kale in mine.

Heeelp! I have all the ingredients lined up to give the chickpea/kale soup a try tomorrow, but never having gotten on the kale bandwagon I don't know how much to use along with the two 15.5 oz. cans of chickpeas. I have no idea how much the "two bunches" of kale called for in the recipe is. I'm guessing it's alot. I have 12 ounces of curly kale leaves, de-stemmed, crammed into a 1 gallon ziplock bag. Is that too much?

 

[Angry Floof]

Sweet scrambled eggs and toast. It's a less messy version of French toast.

 

[Rhea]

Treedbear:

That’s not too much. It will reduce in size when heated. You can get a preview by boiling it for 5 min to get a look at the final size.

 

[Treedbear]

Treedbear:

That’s not too much. It will reduce in size when heated. You can get a preview by boiling it for 5 min to get a look at the final size.

Thanks!

 

[Treedbear]

...
I made this "Happy Making Chickpea Stew" and it was delicious, easy to make a double batch, refrigerated and made lunches for days, and I also froze in single servings and that reheated deliciously as well.


https://umamigirl.com/kale-chickpea-stew/

I made some today in a 5 qt. Dutch oven and it turned out very well. I added the kale a handful at a time and stirred it in and it all fit just right. I decided it needed 1 tsp. salt and 1/4 cup olive oil. Very tasty and hearty and perfect for the colder weather that's coming. Also would be much better if I could add the cheese recommended in the recipe, but I have cholesterol issues and can't trust myself to have cheese in the house. It's so good with green veggies of all types and would be great with the kale. I tried topping with some home made Greek yogurt and it gets half way there. Maybe I'll try adding nutritional yeast. I've heard it adds a cheesy flavor. And I'm thinking it will freeze well. Anyway, thanks a bunch. Err, make that two bunches.

 

[Angry Floof]

I made the Happy Making Chickpea soup the other day. I tend to make big pots and eat leftovers for days. It's even more tasty as reheated leftovers.

I used brown rice instead of basmati and chicken broth instead of veg because that's what I had. I had all the other ingredients plus I threw in some almond flour because it thickens and adds protein so why not. I only have the chintzy parmesan, but it works just fine. It's a good soup!

 

[Treedbear]

I made the Happy Making Chickpea soup the other day. I tend to make big pots and eat leftovers for days. It's even more tasty as reheated leftovers.

I used brown rice instead of basmati and chicken broth instead of veg because that's what I had. I had all the other ingredients plus I threw in some almond flour because it thickens and adds protein so why not. I only have the chintzy parmesan, but it works just fine. It's a good soup!

I went out and got some basmati just for this recipe but I didn't really taste it. Probably could have just as well used my standard parboiled brand. Also used home made chicken stock that I make from the remnants left over from a rotisserie chicken. But it came out plenty thick enough as is. Made enough to freeze four 16 ounce deli containers full. It's a nice change from my usual chicken soup.

 

[Treedbear]

Today I transformed canned sauerkraut into something similar to what mom used to make (except with capers and without the bacon). I usually have it along with potatoes and fried fish or a pork chop.

In a 4 qt. Dutch oven -
8 good sized white button mushrooms chopped into 1/2" chunks (ok if they're past their prime)

Heat 10 minutes or so on medium to drive off most of the moisture. Remove from pot. Add -
1/2 cup olive oil
2 medium size yellow onions, 1/2" chopped

Sauté about 15 minutes until soft. Clear area at bottom of pot and add -
10 garlic cloves, diced

When garlic blooms add -
1 tsp ground black pepper
4 tsp dill seeds
2 tsp thyme
2 tsp cumin
4 tsp fresh ginger, fine diced
4 tbsp rice wine vinegar
2 tbsp small capers
all the pre-cooked mushrooms
1/2 cup olive oil (yes, more olive oil)

Mix thoroughly. Add -
4 15.5 oz. cans sauerkraut

Mix thoroughly and simmer, uncovered, for about 3 hours, stirring every 15 minutes or so until most of the liquid evaporates.

Makes about 5, 12 oz. serving.
I'm hoping it freezes well, but there's no reason to think it won't.

 

[Treedbear]

I've got my bread baking gig down pretty well now. I use the stretch-and-fold method of kneading/proofing that takes about 4 hours total. Then overnight in the fridge to autolyze (ie, extended final rise time for flavor developement). Then I slice the top and bake on parchment paper in a 7 qt. oval Dutch oven that just fits in my Oster counter top oven. Bake at 450F for 30 min then remove from DO and brown the top at 400F for 5 minutes, then rotate 180 and do another 5 min. Usually I get about twice the height but this time I tried adding chopped dates and walnuts. Tastes great, especially with a little margarine. I recently discovered dates at my local Patel Brothers Indian grocery. I was just looking for a healthy snack and tried figs. They're OK but can be pretty dried out. These pitted dates come from Tunisia and are consistently moist and sweet and only $3 for 24 oz. So I bought 4 more containers. Shelf life should be about 6 months. My standard basic recipe as follows:

16 oz King Arthur AP flour
1 tsp Instant yeast
1 tsp sugar
1 tsp salt
12 oz. cold water
0.50 oz. olive oil

Turns out nice and airy with good size holes in the crumb and a dark brown crust. Weight after baking is ~ 24 oz. and total cost about $.60 per loaf.

This time I added 12 dates and 1 oz. walnuts chopped.

 

[Angry Floof]

Made chili today. It's just my usual basic recipe, nothing new or different except for adding rice. I like eating chili with rice so I thought I'd just cook the rice in the chili instead of separately. It works. But that shouldn't change the flavor and somehow even before I added the rice, this pot of chili tastes a bit different and I don't know why. It's good. It's really yummy, but tastes... I don't know, darker if that makes sense. I'm enjoying it but it's bugging me that it tastes different than usual.

 

[T.G.G. Moogly]

I've got my bread baking gig down pretty well now. I use the stretch-and-fold method of kneading/proofing that takes about 4 hours total. Then overnight in the fridge to autolyze (ie, extended final rise time for flavor developement). Then I slice the top and bake on parchment paper in a 7 qt. oval Dutch oven that just fits in my Oster counter top oven. Bake at 450F for 30 min then remove from DO and brown the top at 400F for 5 minutes, then rotate 180 and do another 5 min. Usually I get about twice the height but this time I tried adding chopped dates and walnuts. Tastes great, especially with a little margarine. I recently discovered dates at my local Patel Brothers Indian grocery. I was just looking for a healthy snack and tried figs. They're OK but can be pretty dried out. These pitted dates come from Tunisia and are consistently moist and sweet and only $3 for 24 oz. So I bought 4 more containers. Shelf life should be about 6 months. My standard basic recipe as follows:

16 oz King Arthur AP flour
1 tsp Instant yeast
1 tsp sugar
1 tsp salt
12 oz. cold water
0.50 oz. olive oil

Turns out nice and airy with good size holes in the crumb and a dark brown crust. Weight after baking is ~ 24 oz. and total cost about $.60 per loaf.

This time I added 12 dates and 1 oz. walnuts chopped.

View attachment 30235

That looks delicious. The way you make it is how I make sourdough bread. I use 1/2 whole wheat flour but the starter is KA all purpose.

Made some very simple split pea soup two days ago with four ingredients: split peas, celery, carrots, bacon. Came out fabulous and the recipe made sixteen cups. Lots of good, leftover eating.

 

[Treedbear]

Made chili today. It's just my usual basic recipe, nothing new or different except for adding rice. I like eating chili with rice so I thought I'd just cook the rice in the chili instead of separately. It works. But that shouldn't change the flavor and somehow even before I added the rice, this pot of chili tastes a bit different and I don't know why. It's good. It's really yummy, but tastes... I don't know, darker if that makes sense. I'm enjoying it but it's bugging me that it tastes different than usual.

I had a similar problem and the result is I gave up on making chili. To begin with I probably don't know what really good chili tastes like and oughta find a chili fest and get educated. But a few years ago I set out to try figuring it out using online research and lots of experimentation. So I kept meticulous records like I usually do, noting any changes I make from batch to batch. After a couple years it was coming along. I was getting ingredients from the local mercados like fresh poblano, dried chilis, various types of beans and even this herb the Mexicans use called epazote that sort of tastes like kerosene. I'd only make it during the summer but 4 quarts at a time and I'd eat it for lunch just about every day. Nothing great but not terrible. That is until the beginning of last summer when I followed the previous recipe used and it came out really bad. Like inedible. I have no idea what went wrong but I was unwilling to invest the time and expense into another batch if it might need to be tossed.

 

[Treedbear]

...
That looks delicious. The way you make it is how I make sourdough bread. I use 1/2 whole wheat flour but the starter is KA all purpose.

One of these days I'll try adding some ww flour and see how much it effects the rise. Those little shards of bran are said to cut into the gluten development. I'd love to try making sourdough bread, but don't you need to tend to the starter often to keep it alive? It seems like having to take care of a pet. Although now that I'm retired and can bake 2 or 3 times a week it probably wouldn't be a big deal.

Made some very simple split pea soup two days ago with four ingredients: split peas, celery, carrots, bacon. Came out fabulous and the recipe made sixteen cups. Lots of good, leftover eating.

That's the way I like to do it. It's nice to get a few weeks where I don't need to spend a day cooking.

 

[Treedbear]

Latest creation. Sandwich of homemade bread (w/o dates and walnuts), homemade sauerkraut, boneless/skinless sardines plus mayo. Who would have thought that sauerkraut and mayo would go together? Somehow they all compliment each other.

 

[Angry Floof]

I just made a waldorf salad with lemon sour cream dressing instead of mayo. NOM. Edit: Actually, the dressing is more like a sauce. There's no seasonings or vinegar in it, just sour cream, sugar, and lemon zest and juice.

 

[Treedbear]

I just made a waldorf salad with lemon sour cream dressing instead of mayo. NOM. Edit: Actually, the dressing is more like a sauce. There's no seasonings or vinegar in it, just sour cream, sugar, and lemon zest and juice.

I always have a hard time finding waldorfs at the grocery. Would marinated artichoke hearts work?

 

[Angry Floof]

I just made a waldorf salad with lemon sour cream dressing instead of mayo. NOM. Edit: Actually, the dressing is more like a sauce. There's no seasonings or vinegar in it, just sour cream, sugar, and lemon zest and juice.

I always have a hard time finding waldorfs at the grocery. Would marinated artichoke hearts work?

I don't think I would put marinated artichokes in waldorf salad. But I do love marinated artichoke. I eat that shit right out of the jar.

 

[Treedbear]

I just made a waldorf salad with lemon sour cream dressing instead of mayo. NOM. Edit: Actually, the dressing is more like a sauce. There's no seasonings or vinegar in it, just sour cream, sugar, and lemon zest and juice.

I always have a hard time finding waldorfs at the grocery. Would marinated artichoke hearts work?

I don't think I would put marinated artichokes in waldorf salad. But I do love marinated artichoke. I eat that shit right out of the jar.

Me too. I just found some really nice ones from Kirkland at Costco. Large and tender.