Cooking

Partner decided to go all out on this toasted triple decker sandwich. I really wanted tater tots. We found about half way through that we may experience a little bit of regret, but none were had by the end of it.

Salad: cucumber, chickpea, bacon, craisin, dill, lemon juice, sour cream, feta, salt, pinch of red pepper flakes.

The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is “made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen”. Sounds harder, but maybe better

Refried beans started from dry beans. Chicken is leftover rotisserie chicken. Headed to the tienda for a ripe avocado without waiting for days. Cost per person $4.40 without the chicken it would have been $3 and vegetarian. Margarita not included. That’s $1.80.

With rice, cucumber and kimchi :)

So I’ve managed to end up with two Costco-sized containers of Kraft grated parmesan. I’ll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can’t donate and I’m loathe to waste food, so been trying to think of ways to use it all up.

Made a pizza with it. I’d say the crust looks good lol. Will edit with taste when it’s cool.

Making pork vermicelli bowls this week. It’s nice and refreshing in the summer.

This easy recipe to do, comes from the Food Network Italia. A very beautiful channel, way, way different and better from the USA, with tons of recipes and cooking shows to watch. I do love it and watch it 2–3 times per week when possible.

Too hot to cook so I only used enough heat to fry the tortillas.

Is there a food crimes community?

Recipe here : https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

I started making my own pickles last year and I’ve been hooked ever since…I’m hoping these will last at least a week or two😄

Today time was in short supply with my partner visiting customers and me experiencing full speed managerial bullshit so I put together a simple curry.

Okras are like green been, they to be cleaned with water and chop off their head, let it a bit in water with vinegar and cook them in the pot with all the ingredients mentioned above + olive oil, pepper and salt. Okras can be cooked with meat as well, starting always with the meat, and then adding the okras. Lovely food that makes me escape out of the ordinary every day food.

It’s a crisp 83°f (28.3c) in the house. I decided I was definitely not turning on any heat source for dinner. Which isn’t cheap. Cost per person: $6.41

Chicken thigh, melted swiss, bacon, lettuce, tomato, S&P, and a lil mayo. And an extra piece of bacon snack haha.

My take on Arby’s Beef and Cheddar. Store was out of onion rolls so just a hard roll.

Homemade take on Arby’s Beef and Cheddar. Oven roasted beef, homemade cheese sauce on a hard roll. My grocery store was out of onion rolls :( . Potato salad for a side.

Best paired with a slice of Irish fairy bread

Happy sunday 🤗

Meatball, bell pepper, fresh basil from the garden.

Jacques Pepin meets Seiu Itoh

Onion grilled thick smashed burger. Topped with a cream cheese, mayo, cheddar, pickled jalapeno, fresh jalapeno, topping. Toasted sourdough for bun. Served with broccoli and potato salads.

It was definitely too hot to be cooking this but I was craving it.

Not my type of food but he enjoyed it.

It’s been a while since I could cook due to the horrific weather here in Belgium the last weeks. A quick meal to resume the cooking adventure :)

Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.

that last move from the banneton to the baking pan is perilous.

I will definitely be making these again.

I am always amazed that the water from a jar of chickpeas can transform so beautifully and deliciously–and it’s completely vegan!

I seldom ever go to thrift stores anymore because they now charge $5 for a used T-shirt.

The recipe is easy to do: Put overnight the chickpeas in water, give the a wash next day and boil them for 15-20 minutes, put in the oven for 30 minutes or so with the rest ingredients.

Chocolate chip pancakes, fresh whipped cream, mixed berry sauce, side of bacon.

Sourdough donuts

Baked the bread before the kitchen got too hot. Kinda tossed the rest together. Chickpeas, black beans, corn, cucumber, onion, herbed garlic goat cheese, geek seasoning, cumin, lemon juice olive oil, red pepper flakes, black pepper.

I made this recipe a couple of days ago. Was an absolute pain in the butt to toast the sugar and grind all the spices, but it is absolutely worth it. I made it without the roasted soy powder, but the dough still came together and they firmed up excellently. You will want to keep an eye on these cookies as they bake though. I found them to be perfect after 10-12 minutes and way overdone at 16.

A can of crushed tomatoes, a pound of ground pork, 12 ounces of pasta, an hour, and a whole lot of spice cabinet. Cost per person: $2.63

80% high protein bread flour, 20% whole wheat flour. made according to king Arthur baking’s French-Style Country Loaf recipe (but with a Dutch oven)

GF loaves are this Loopy Whisk recipe, except for that I replaced the sorghum and millet with buckwheat

Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.

Simple dinner rolls with a honey butter glaze.

No knead dough, extra cheese, I sliced and popped the polish sausage and corporate frozen meatballs in the air fryer before adding them to the pizzas and cooking the pizzas.

A friend had a kidney transplant and bought a lot of frozen fruit after that. As happens a lot in cases like that they can’t eat the frozen fruit anymore because of medication interactions. So they gave it to us.

Shiny! Recipe is King Arthur’s Amish Dinner Rolls

Can’t say how much I love chicory, with lots of olives, feta and some bread.

Made a photo worthy meal yesterday. Last few weeks have been soups and lentil curries, which are very beige of brown on camera.

3 racks smoked on a Traeger:

Midnight snack.

I wanted to make a loaf with nice dark and red color contrast and I think it came out very interesting. Here is a picture of the full loaf:

Recipe:

Founded in Italy during the late 1980s, the organization Slow Food believes that people should eat food that is “good for them, good for the people who grow it and good for the planet.” This sentiment now drives a global movement that is inspired by Slow Food and closely aligned with the concept of sustainability.

Watched The Plant Slant’s videos again (https://youtube.com/shorts/rCx7v7O44nY?is=kdwtRMDF3pxjYHIw) and it’s excellent! Not sure what the actual name would be of this dish.

Deviled goose eggs have been a future project for a long time. I had to use up some emergency goat cheese so today is the day it finally happened.

Aldi has bronze extruded pasta like spaghetti, linguine and fettuccine for $2 a pound. That is a fraction of the normal price. They are in thicker plastic packaging. I know you hate that but it’s less likely to let pantry months in. So you don’t need to put it in another container like you do when it comes in cardboard packaging.

I saw a post somewhere yesterday for this cake, and knew I had to make it. I used this recipie:

She wanted half a rotisserie chicken. I wanted tacos. Slaw: cabbage, carrot, cilantro, lime juice, and just the tiniest amount of mayo.

Today my son was having his birthday party and he requested ramen.

Well, at least one piece is beef! It’s mostly potatoes. I love potatoes. Also homemade beef neck stock!

Married 9 years. Her choice dinner. Local meat store had Angus ribeye for $12.99 a pound.

I wanted something more visual than usual.

Obviously its a necessity to feed ourselves, but im talking deeper here. What inspires you? Who are your muses? What beyond the basic need to eat keeps you excited about food?

Plating this was a pain, but eating it was worth it. The sauce was cilantro garlic and lime with chopped green onions and a sour cream base. Tossed over shredded cabbage. I also made some guacamole for my wife to put on hers although I don’t care for it.

The chicken and chickpea/potato Greek salads and the bread are leftovers from yesterday.

Started with a craving for hummus, ended with a bit more in the plate. All was more or less cooked in the same batch in the oven so not complex or overly messing.

I unfortunately didn’t have salmon

Found some lodge waffle iron paddles on Facebook marketplace recently. I don’t have a base… But a online buddy wanted them for a friend of his.

Shredded chicken, red onion, lemon juice, mayo, hone grown dill and scratch made Greek seasoning on fresh baked bread.

A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator

Doesn’t look super fancy but it sure was a tasty bomb.

The result still came out fine!