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I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
 
I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
That sounds good.

Been working on restocking freezer. Got a big package of chicken thighs on sale last week. One batch braised in white wine and chicken stock with small red potatoes, carrots and red bell pepper. Another batch a Chinese recipe, poached, sliced thin, tossed with hot spice oil. Also roasted chicken sausage and put in pan with chopped broccolini, topped with tomato sauce and cheese and baked. Serve on polenta. This week making stir fried shrimp and ground beef tacos. Next week going to make orzo with turkey meatballs, lamb tagine with harissa and preserved lemon, and nut crusted cod fillets. The fish is individually quick frozen in single portions. As fish doesn't reheat well, I will freeze the coating in batches and make one portion at a time.
Still two thighs in freezer until I decide what to do with them.
 
I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
That sounds really similar to the glaze on salmon.add in a little sesame oil
 
Definitely want that recipe.

Today defatted and our away chicken stock made yesterday. Made lamb tagine. While that was on stove used instant pot to cook wheat berries, then steel cut oats, mixed them together, added dried fruit, bit of honey, sauteed apple. Five breakfasts. Then made turkey meatballs, cooked in chicken stock with orzo, garnished with olive gremolata. Then another breakfast dish, hash of potatoes, red bell pepper and kale. Will top with fried egg. Started batch of yogurt. Made almond milk. Also cleaned bathroom and did a big file transfer on computer. Tomorrow clean house and make stir fried vegetables. They will go into mushroom broth, already made, with noodles.

Lashanna resting after her hard day.
 
Definitely want that recipe.

Today defatted and our away chicken stock made yesterday. Made lamb tagine. While that was on stove used instant pot to cook wheat berries, then steel cut oats, mixed them together, added dried fruit, bit of honey, sauteed apple. Five breakfasts. Then made turkey meatballs, cooked in chicken stock with orzo, garnished with olive gremolata. Then another breakfast dish, hash of potatoes, red bell pepper and kale. Will top with fried egg. Started batch of yogurt. Made almond milk. Also cleaned bathroom and did a big file transfer on computer. Tomorrow clean house and make stir fried vegetables. They will go into mushroom broth, already made, with noodles.

Lashanna resting after her hard day.
Sounds like an awesome meal prep day!

For cookies:
  • 113 grams (8 tablespoons) unsalted butter (1 stick)
  • 160 grams brown sugar
  • 140 grams granulated sugar
  • 1 egg
  • 100 grams sourdough
  • 2 teaspoons vanilla extract (I never measure vanilla, just pour to my heart's content)
  • 235 grams all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 7 oz. chocolate chips or chunks
  • Flaky salt for dusting after baking if wanted

Brown the butter then pour in to a mixing bowl. Add both sugars and stir with spatula to combine. Add starter and stir again. Add egg and switch to whisk until all combined well. Add vanilla and whisk again.

In separate bowl, combine flour, baking soda and powder and salt and whisk together.

Add about half the dry mix into the wet and stir gently to combine with your spatula, then add the rest of the dry mix, stir until all dry mix is incorporated. Then add chocolate chips or chunks and mix again.

Cover and refrigerate for at least a half hour. I only did it for about an hour because I wanted cookies! But can refrigerate for up to like 36 hours to get a little more of the sour tang to them.

Oven at 375. I made it in 3 batches, about 6 cookies per batch, ~55 grams per ball. Just ball up dough and bake for 13 minutes. Sprinkle flaky salt on when out of the oven if you want. I let them cool on the pan for probably 5 or 6 minutes to finish cooking, and then transferred to cooling rack.
 
Made nut bread crumb herb topping for fish. Will remove portions from freezer when ready to thaw and cook each portion. Also stir fry. Both freezers are full and I have an acute shortage of containers.
 
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Made some sourdough pretzel bites to bring to a Superbowl gathering yesterday. Turned out great!

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