What are you cooking today and how?

**Echo2** · 09-30-2012, 07:18 PM

Made breakfast for dinner....always a big hit.

**Jimmyq** · 09-30-2012, 10:38 PM

Breakfast for dinner is always welcome here. I got to having so many pics of my meals that I started another website to encourage other folks to get cooking. ingredientmeals.com if you have a moment to check it out.

**1stimestar** · 09-30-2012, 11:52 PM

Quiche. With basil out of my garden.

**grrlscout** · 10-02-2012, 10:51 AM

I'm a bit behind... here are some things I made recently:

Peach and chicken quesadillas, with habanero cheese:

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Creamy cauliflower salad, and a lemony dill carrot slaw on the side:

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Chicken and green chile fritatta:

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Fish fry, using swai:

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**intothenew** · 10-06-2012, 02:33 PM

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Fried that bacon of course, then the garlic for just a couple of minutes. Set them aside.

Fry, and a little steam action on the stems.

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Leafs in to wilt, add the garlic back, toss with some salt and pepper. I really like this next step, garnish with the bacon.

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The pics suck. I'm tired, can't hardly hold my arms up.

**crashdive123** · 10-06-2012, 05:21 PM

Originally Posted by intothenew

The pics suck. I'm tired, can't hardly hold my arms up.

Ain't vacation grand?

**intothenew** · 10-06-2012, 08:56 PM

Originally Posted by crashdive123

Ain't vacation grand?

To adlib 2Dumb,

"The fat's been cryin'"

**Old Professor** · 10-07-2012, 09:41 AM

Pork ribs in russian style kraut and onions and baking bread.

**WolfVanZandt** · 10-09-2012, 12:01 AM

Heh. Every other day is Michelina Light day. I'm trying to keep my weight down - most recently not very successfully due to inactivity but now that it's cooling off...well, that's neither here nor there. I'll be eating vegetable chili for a while. I found some packaged soup mixes at my local bread store that are excellent, easily modifiable, and makes a huge batch - perfect for a bachelor. I'll have to dig up the trade name later since the package is now in the dumpster and gone. Anyway, I made a big batch of the chili Saturday and, instead of using water, I used beef broth and, instead of using ground beef as per directions, I dumped in a can of black beans and a can of whole kernel corn. I also added some garlic powder and basil.

I vary chili recipes a lot. My favorite is the one on the back of the Mexene Chili Powder bottle but I'll occasionally make a vegetarian chili by substituting a batch of cooked mixed beans for the ground beef. I'm not a vegetarian by a long shot but I have vegetarian friends and, also, occasionally, I'll crave vegetables.

Here's a recipe I came up with that has an African slant:

Angolan Chili

1 1/2 cups dried navy beans
1 lb boneless white chicken pieces, chopped into chunks
1 lb link smoked sausage, sliced into rings
4 cloves garlic, minced
2 cans diced tomatoes
1 onion, chopped
3 carrots, sliced
1 small head cabbage, or half a large head, shredded
(Sliced Bok choi is a nice substitute for the cabbage)
1 tablespoon chili powder
1 tablespoon Ms Dash Chipotle Blend
2 bay leaves
Olive oil, to stir fry
Salt and black pepper, to taste

Let the beans sit in water to soak over night.

Stir fry the onions and garlic until golden and then dump in the cabbage and stir until coated with the hot oil. Remove to the wok lid.

Stir fry the carrots until slightly charred and remove to the lid.

Stir fry the chicken until white and add the sausage and continue until the chicken is golden brown.

Add all the ingredients to the wok and allow them to boil covered for about 2 hours. If you want more of a soup, add a tomato can full of water.

The beans will be slightly firmer than usual. If you want them soft and mushy, you can alternately cook them separately and add them to the mix. Only cook for an hour.

Serves a bunch of people.

**WolfVanZandt** · 10-09-2012, 09:13 PM

Hey, I bought another bag of soup mix just so I could give ya'll the name (actually, I'm going to cook a pot of chicken vegetable soup when the chili runs out).

It's called Shore Lunch and they even have a website:

http://www.shorelunch.com

Each bag of mix takes about 8 cups of fluid so it stretches a long way - especially with all the extra stuff I put in it.

**Knight of Disorder** · 10-10-2012, 07:46 AM

I was gonna make some Melon Bread... but I don't have any yeast. Which also means I can't make any bread at all. I'm gonna have to dig in the couch for change, at least enough to go buy a packet of yeast from the store. I think I might have to start a culture of yeast myself, it would save me time I think.

**Old Professor** · 10-10-2012, 09:30 AM

I came up with a new recipe for using canned venison:
1 pint canned venison, 1 15 oz can tomatoes,corn and okra, 1 small can tomato sauce, tomato Basil noodles.
Put the first three ingredients into a sauce pan and simmer while you cook the noodles. Drain the noodles and add to the simmering mixture. Season to taste. Serve in bowls.

**WolfVanZandt** · 10-10-2012, 06:15 PM

O.o

They make canned venison? Yow! I wish they had that around here.

**intothenew** · 10-10-2012, 07:02 PM

There's an old hunting camp joke:

What's the first thing you do to fill out a field tag?

**rebel** · 10-10-2012, 09:02 PM

French onion soup.
Onion, tarragon, garlic, bay leaves, beef broth, gruyere cheese, French bread, salt and pepper.
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