What's cooking? part 4

whoa harbl i am feeling that blueberry tip

Found my new favourite cooking channel
https://www.youtube.com/watch?v=9VXQltHSkyY

Those look really good.

VG - here's an interesting freezer friendly breakfast idea: http://damndelicious.net/2013/06/12/breakfast-taquitos/

ooh yum! thx carl

what can i make out of ground turkey for dinner? i have a lot of basil, also tomatoes squash bell peppers and eggplant

the only thing i ever make is turkey burgers... u could make p flavorful ones!

turkey meatballs with your spices of choice and some grilled/baked(roasted?) veggies?

yeah meatballs sounds good. i'll put some basil and garlic in the food processor and see what happens. my pepper grinder seems to have broken. unrelated.

picadillo is my favorite thing to make with ground turkey. Here's the recipe I kind of sort of follow in a flexible way. The raisins and capers are key.

http://www.fareshare.net/recipesV13-07T.html#Turkey%20Picadillo%20-%20Cuban

that looks awesome! i'm gonna make that next time i get turkey. soon.

omg yes i will eat that

esp because i'm looking for more things i can eat with rice because i love rice. i basically made pesto w/o cheese, mixed with turkey and an egg, and tossed some bell peppers and squash in some stuff. baking at 400 on a wire rack + baking sheet.

oh yeah I always always always serve the picadillo over rice!

Or rice + black beans. I should also have mentioned that the chopped green olives are also key, along with the capers and raisins. I don't measure a goddamn thing, just chuck stuff in whatever seems like appropriate quantities. I usually throw in a chopped chipotle in adobo because I like the smoky/spicy thing. And cilantro. And a squeeze of lime.

and while I'm at it I will totally rep for that Miami Spice cookbook--really great for when you are feeling bored with the same ole stuff. Most of the recipes are pretty quick and easy, and the headnotes are great.

I made this tonight with a whole chicken, turned out damn good!

http://paleomg.com/enchilada-chicken-stew/

Don't tell me what to garnish with cilantro, enchilada recipe blogger

the intro to that recipe made me sooooo not want to make it

keep the recipe, delete the rest including chatty-cathy

I am so glad that you used a whole chicken and not just chicken breasts, which are for ppl who don't really care how food tastes.

Picadillo looks wonderfully/terrifyingly hearty! I don't want summer to be over yet but I am looking forward to fall cooking--it's not really any fun right now. :(

Maybe the enchilada slow-cooker stew though! I have a lot of chicken in the freezer, and I'll be the leftovers make GREAT chilaquiles....

This is my goto recipe for leftover turkey:

http://gastrogeek.wordpress.com/2010/03/08/ottolenghi-turkey-and-sweetcorn-meatballs-with-roasted-pepper-sauce/

habanero and cheddar cornbread

fuckin' CRISPY SKINNED BERBERE CHICKEN W/ ETHIOPIAN LENTILS, that's what's cooking? part 4

http://4.bp.blogspot.com/-1zgptXIJekg/UJppSe0it8I/AAAAAAAAEoA/LJEMw8n4qvY/s1600/Bere+Bere-5940-2.jpg

http://www.feastingathome.com/2012/11/crispy-berbere-chicken-with-ethiopian.html

it is so spicy but so goooo oo oo o o oooood

pro-tip: add like 1 cup of diced potato (I used yukon gold but it's kinda earthy and I will go w/ something more neutral next time)
pro-tip: just go to a spice shop or a co-op and get berbere in bulk

bookmarked that, looks great

I just discovered that the co-op I'm a member of sells Bell & Evans chicken and thighs are $3.49/lb which seems p reasonable for chicken that fyi is SO SO MUCH BETTER than shit you get at Acme or whatever. I don't think I've ever made chicken this good.

Bookmarked here too!

Here too, that looks really good.

fyi it was also pretty easy to make (once you acquire the berbere that is)

i think i could make it now save the fenugreek but a premade version would be welcome.

fenugreek is p essential IMO

oh believe me i would be buying me some fenugreek

I made the Alton Brown overnight steelcut oatmeal last night, and it turned out great! so creamy and lovely and filling!

I have a question -- I found that 1 cup each of dried cranberries & dried figs was really overpowering, kind of felt like there was a bit too much fruit going on, I like my oatmeal a little more plain, I think.
Next time I would like to dial back on the fruit by about half. If I do that, should I then cut back on the water? So 3 cups of water instead of 4, since there will be less fruit to soak up the liquid? Or just leave the liquid as is.

help?

made that berbere chicken & lentils dish last night, it was incredible! will be my lunch today as well, thanks for the tip

I'd leave the liquid as is, since it's the oatmeal/liquid ratio that's key. Fruit is just a mix in.

cool thx Carl!

Vanilla ice cream, strawberries, and melted honey with a tiny bit of pepper in it. Wow.

oh, i like the juxtaposition idea there.

just made a huge ass salmon sandwich - wheat bread w/bit of mayo,1/3 avocado sliced, large hunk of salmon slowly roasted with just a touch of salt, topped with a little salad of baby spinach/french vinaigrette, a halved roasted roma, and another slice o' bread. i will be full for the duration of the day pretty much

131F grassfed ribeye cooked with my Anova then . Fucking amazing.

I think I'm going to have to get a second circulator so I can cook vegetables alongside proteins.

vietneamese grilled eggplant salad - thai basil, mint, halved pear tomatoes dressed with fish sauce, lime juice, ginger, sugar, chiles, soy sauce
Tofu banh mi - marinated grilled tofu, homemade daikon and carrot pickles, cilantro, cucumber strips, jalapeno slices tucked in a very lightly mayo-spread baguette

man, that tofu came out unexpectedly wonderful. made a marinade that i thought was gonna be garbage it tasted terrible when it was cold but i gave it a try. mixed together fish sauce, brown sugar, ginger, some shallots, lemmongrass just the tiniest bit of chinese 5 spice (the key, i think) and oil then brought it to a boil to both infuse spices and to better to get into the tofu. only let the tofu stay in there for a couple hours. it really added a nice dimension to the baguette sandwich. which, i think, was pretty authentic for a first try by a white guy. the pickles were so simple to make and really nice if i don't sound supercilious for saying so mys elf

tofu wasn't grilled it was baked, anycares

I miss good banh mi more than any other food

banh mi is food for goddesses

Yesterday I threw a bunch of chicken thighs, roasted green chilies, onions/garlic and coriander/cumin/S&P into the crock pot, and pulled the meat apart with forks after about six hours. Great tacos, and so easy. I need to start using the crock pot more.

YEAH!!!! I need to do a crock pot recipe soon, it really is just like that, so easy.

so roasted and lightly salted beets are maybe the most delicious thing. who knew?

anyone who ever ate a beet

I'm beginning to suspect that. I always thought they'd taste like nothing with a hint of onion.

what's cooking is SCRAMBLED EGGS ON TOAST.

weird that that makes a difference. the toast. it's nice.