Author Topic: What's Cooking  (Read 125680 times)

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Online Cheese

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Re: What's Cooking
« Reply #990 on: September 12, 2021, 11:45 AM »
It's that time of the year...the peppers are ripe and the outside temps have cooled down, time for some stuffed peppers done in a slow cooker. Put the cooker on low and walk away for 5-6 hours.

The tops chopped up along with some thin bottom slices to keep the peppers stable.




Brown the mild Italian sausage along with the pepper pieces.




The peppers hollowed out.




Thai basil along with some 10 mm  [wink]  cubes of whole milk mozzarella in the background.




Italian sausage mixture + brown rice + Thai basil + mozzarella. Then the peppers are placed in the slow cooker.






Chicken broth placed around the peppers and crushed San Marazano tomatoes poured over the top. Cover on low for 5-6 hours.




Plated...with a sprig of Thai basil on top along with some fresh Reggiano...very nummy.



« Last Edit: September 12, 2021, 11:50 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #991 on: September 14, 2021, 05:24 PM »
Those are some nice looking peppers!  I've never try to make stuffed peppers before.  I like the idea of chopping up the tops of the peppers and incorporating them into the stuffing.  Also an interesting choice using Thai Basil.  We'll have to try making stuffed peppers sometime.

My wife made a few dishes over the weekend.

Udon Noodles with Vegetables and Wasabi.



The noodles were supposed to be topped with a soft boiled Onsen egg, but that didn't come out as planned.  The Inaniwa Udon noodles were also very starchy.  I didn't like this dish much.

Octopus and a Cucumber and Salad with Wasabi Dressing.



A yogurt cake.

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Online Cheese

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Re: What's Cooking
« Reply #992 on: September 15, 2021, 09:59 AM »
Also an interesting choice using Thai Basil.  We'll have to try making stuffed peppers sometime.

The Thai basil has a stronger basil flavor that stands up well in spicy Asian dishes. It's just hard to find so we grow our own...it's also pretty with the purple flowers and purple tinged leaves.

Those udon noodles, were they fresh or home made? They look a lot better than the dry ones I use,  [sad]  they look pretty plumped up.

Offline Bert Vanderveen

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Re: What's Cooking
« Reply #993 on: September 15, 2021, 11:49 AM »
My wife made a few dishes over the weekend.

Udon Noodles with Vegetables and Wasabi.

The noodles were supposed to be topped with a soft boiled Onsen egg, but that didn't come out as planned.  The Inaniwa Udon noodles were also very starchy.  I didn't like this dish much.


Udon noodles are more suited for soups and broths. Although I do use them in wok dishes b/c the ready to use udon noodles are so convenient. But I make those dishes a bit more 'wet'… : )
Cheers, Bert Vanderveen

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Offline GoingMyWay

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Re: What's Cooking
« Reply #994 on: September 15, 2021, 12:55 PM »
Those udon noodles, were they fresh or home made? They look a lot better than the dry ones I use,  [sad]  they look pretty plumped up.

They were actually dried udon noodles.





They were very expensive - $6.99 for this little package.  I'd never heard of them before, but it seems like Inaniwa udon are a special type.  We usually use the thicker frozen Sanukiya udon noodles.  She made the dish again on Monday with a different kind of Udon noodles.  This time it was Inaka udon.  It was cheaper than the Inaniwa , but it seemed about the same to me.

Udon noodles are more suited for soups and broths. Although I do use them in wok dishes b/c the ready to use udon noodles are so convenient. But I make those dishes a bit more 'wet'… : )

This was more like a linguine noodle.  I'm more used to and prefer the thick udon noodles.  I really like a nice udon noodle soup.  That is one of my favorites that we buy at the asian grocery store in the refrigerated section.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #995 on: September 15, 2021, 05:21 PM »
Last night I made another sous vide spatchcocked chicken.  Cooked from frozen for 6 hours at 150F.  This time I finished it on the grill with 2 hickory chunks and some mashed potatoes and gravy, corn, and what used to be purple okra (the okra lost its color like @Cheese was mentioning with his purple green beans).





















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Offline notenoughcash

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Re: What's Cooking
« Reply #996 on: September 17, 2021, 12:26 PM »
now that chicken had my gastronomic juices going.  that looks absoulutly mega [big grin]

tonight i am having hash brown bake. [tongue] [tongue] [tongue] [tongue]

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Offline GoingMyWay

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Re: What's Cooking
« Reply #997 on: September 17, 2021, 12:39 PM »
Thanks!  It looked good better than it tasted.  It could have used more seasoning.

Hope to see pictures of your hash brown bake.
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Offline notenoughcash

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Re: What's Cooking
« Reply #998 on: September 20, 2021, 04:30 AM »
ummmm [unsure]

too late

gone!
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Offline GoingMyWay

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Re: What's Cooking
« Reply #999 on: September 20, 2021, 08:29 AM »
Too bad there were no pictures.  Maybe next time  ;).

Last night we made a German style goulash with beer and potatoes.  Served it with homemade spatzle and braised red cabbage and a pretzel roll I bought at Lidl.













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Offline GoingMyWay

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Re: What's Cooking
« Reply #1000 on: September 21, 2021, 08:50 AM »
Last night we made oven roasted chicken thighs and potatoes with salsa verde using America's Test Kitchen's recipe.  It was fairly easy to make and quite tasty.















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Offline GoingMyWay

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Re: What's Cooking
« Reply #1001 on: September 24, 2021, 05:24 PM »
I watched Jacques Pepin make a croque monsieur on his Facebook page the other day.  We happened to have all the ingredients so I made 2 for lunch yesterday.  I baked them in the oven for 20 minutes at 350F.  It was a little too cheesy and buttery for me.   1 slice of swiss cheese would have been good I think.









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