I have outdone myself.
STEP 1: 2 cups Peruvian white beans in the #InstantPot with 4 mirlitons (chayotes) and 3 frozen chicken drumsticks. 20 minutes PRESSURE COOK HIGH, natural release.
STEP 2: Use tongs to remove mirlitons, chicken to cool. Sauté about half a huge onion, two big ribs celery, a handful shishito peppers (holy trinity approximation), all salted. Add green onions and garlic late in the sauté. Add these to beans. Begin SLOW COOK: HIGH.
(cont'd)
It’s such a simple dish but it’s one of my favorites. #AmCooking
(1) Boil 5lb bag of russets
(2) Chill potatoes overnight
(3) Shred into greased casserole dish interleaving layers of a few butter pat smears and cheese (we use plant based butter and Violife cheddar shreds—dairy free for wife’s benefit—totally can’t tell difference from real cheese)
(4) Bake at 375 for one hour
(5) Profit!
We're feeding some college-age kids who moved into the apartments recently and who don't have all their kitchen gear yet. One is from Canada. The other is from the midwest USA.
They've asked for macaroni and cheese to be part of dinner.
... suggestions on what to serve with it?
Made chana dal last night with a recipe for black eyed peas. But an Indian recipe for black eyed peas. Why? Because I don’t have black eyed peas. I “don’t like” them. Makes me wonder if I didn’t like the bean or the prep method. Probably the latter. #AmCooking
My 3rd sambal. Another mixed Mexican/Peranakan one, with Chipotle and Morita Chile as the main spice. I guess I could call this Ñoña cooking. #AmCooking
Roasted cabbage with Indian spices & gram flour, after a recipe for making Brussels sprouts the same way.
Came out great, and had it for breakfast.
More work than a bowl of cereal, but so much more satisfying.
#AmCooking
Original recipe here.
ministryofcurry.com/indian-spice...
Indian Spiced Crispy Brussels ...
Making sambal in a mortar & pestle. Feeling very hardcore for doing everything by hand. Decided to replace the East Asian dried chilis with Mexican: 1/2 Chile Morita & 1/2 Chile New Mexico. Because I don’t want to have it as 辣 (la, hot) as an authentic version would be. #AmCooking
#amCooking #CookingWithMaangchi #Maangchi
Jjimdak - braised chicken with vegetables and glass noodles - https://www.maangchi.com/recipe/dakjjim
I'd been meaning to try this dish for some days now. Shopped for the ingredients, set the chicken in the fridge to thaw, and just - couldn't - find - a good time to do it!
Tonight, unlikely candidate though it was, what with me having come back from skating in the Lights of December parade with my league, turned out to be the night.
I'll be up a little late.
Butternut squash soup
garnished with the toasted seeds from that same squash
PERFECTION
(I'd say #amCooking but @worldnamer did most of that activity, I just did a bit of consulting and whole bunch of the eating)
The beans taste very strongly of Hong Kong style pork ribs. Yum. This is a clever trick. Need to try this with other, home-smoked meats. Yes, it took me a long time to replace the salt pork or ham hock that is the go-to meat & salt in most recipes. #AmCooking
I use the Deconstructed Turkey recipe from David Tanis's HEART OF THE ARTICHOKE cookbook. It's perfect for small ovens and ensures a delicious turkey every time.
Today's #amCooking adventures: Chicken stock, #InstantPot edition! (But I repeat myself.)
I collect leek trimmings in a reclosable bag in the freezer. (More the roots than green tops these days because, thanks to Jacques Pépin's excellent cooking videos, I no longer believe the ONLY THE WHITE PARTS propaganda.)
Also I collect all manner of chicken scraps in another bag: bones, backs, wing tips, etc.
When both bags are full? Happy day! Time to make stock!
(cont'd)
Yesterday, I spent 2 hours shopping for next weeks food. I also got some more kitchen bits to help.
I'm shattered. Leg killing me.
Today, its cooking day. I'm going to start with some granola, making a pie, and take it from there.
Next week, I'm going to try to be full fodmap. This week I had to cheat (a little) because of my fall and not being able to shop.
wake up Boulder
new season just dropped
It went Autumn extremely quickly. Several days of on-and-off rain, temps dropped into pleasantly chill ranges, the oak in front of the next building alluvasudden's got rusty edges on its leaves.
Perfect day to make MOAR SAUCE PIQUANT #amCooking #amSouthern #amCajun
#amCooking chicken sauce piquant for the second time in as many weeks. Jacob Springs Farm's farmstand had chicken necks and hearts in the cooler, so I bought a package each. Also bell pepper, because the one in my farm share was small. The tomato in my farm share was just right - I haven't added the grocery store saucing tomatoes just yet.
Last week I didn't allow for enough simmerin' time. Nor did I make it SPICY enough. This week will correct both oversights!
