8
votes
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
My dad and I made meatloaf and it was really good so we mixed the leftovers into some tomato sauce for spaghetti and it was good in that too.
I'm continuously impressed by just how good simple porridge tastes. I make it for my children a couple a times a week and sometimes I join in with a bowl of my own if I've made too much. Oatmeal, water/milk, a pinch of salt and maybe some butter. I know there's millions of ways to improve it by adding delicious fruits/nuts/whatever but it's the simplicity of the basic recipe that always seem to surprise me in taste and I must have eaten it thousands of times.
Ever since I discovered how quickly it cooks by adding boiling water to it, I’ve been making oatmeal most mornings. I typically have it with cinnamon, lightly sweetened by either date or maple syrup, and sometimes with either vanilla extract or bananas.
I made this recipe for buttermilk potato salad with preserved lemons and olives last night. It's every bit as awesome as it sounds, and spouse's homemade preserved lemons made it perfect.
It could be prepared vegan with soy or nut yogurt and vegetable mayonnaise, but we had really good local buttermilk to work with. Note that grated raw garlic is very potent - don't go overboard on what the recipe calls for the way I did, or you'll be tasting garlic all day.
Confirmation on the garlic prep method here.
Made a big pot of Thai-style green curry chicken, to share with my local offspring & their families, seven adults and four kids. Super simple and SO delicious. I don't use a specific recipe as it's something I've made quite often, but this week's version turned out especially good. It's nice with shrimp instead of chicken, but chicken seems more filling.
Bloom some green curry paste in oil. Add coconut milk, lemongrass, ginger, makrut lime and some chicken stock concentrate (BtB for the win) and cook about ten minutes. Add chicken thigh meat, cook a bit more. Add veggies, in order of cooking time, maybe a couple of small potatoes, some japanese eggplant, red bell pepper, ancho chile, zucchini, etc. and cook until done; add a splash of fish sauce in the last five minutes. With rice of course, and we had bean sprouts and some torn-up basil on the side.
Edit: I just remembered that this time I used a can each of both full-fat coconut milk and coconut cream. The extra fat may be the special difference.
Today I went to a somewhat famous chain of bakeries in California called Porto’s, where I tried their Cuban black bean soup. It reminded me a lot of feijoada, but this was vegan (I ordered it without cheese). It was very, very good, but it was also entirely too salty for me. I think I will try to make my own version of it some time soon.