They might look similar but on the inside they are the best buns ever made. The fun part of being single is meal planning. You need to buy things that will get a few different meals out of it during the week. Or you are tossing out and freezing stuff.
^^ My grandma raised me not to waste food, and so I hate throwing leftovers away. The challenges is that my wife does not usually like leftovers, so I usually to take them for lunch, which is fine because I hate going out to lunch at work; it's such a time waster. I also hate not using stuff that's in the fridge. I've had this jar of capers that's been vexing me all week. So, I found this recipe, and had this pasta dish tonight with some white wine. http://iowagirleats.com/2015/04/03/pasta-with-garlic-butter-caper-sauce/ Meh. I've done worse. I've done better. But, the capers are history! I also had a package of tofu. Thank goodness for Google - found a recipe for peanut butter pudding from Dr. Oz. 12 oz Tofu, 2 ripe bananas, 2 oz semi sweet chocolate, tbsp cocoa powder, 2 tbsp agave nectar, cup peanut butter, 1 tsp vanilla extract. Puree and blend smooth. This is actually very good! Would make a great pie filling. If you didn't know it, would be hard pressed to tell that it had tofu in it. I used extra firm 'cause that was in fridge. Would be better with silken tofu. T
I had a hankering for matzo ball soup - my style. so used some left over chicken, bought some matzo and went to work.... crushed matzo 2 eggs, 1/4 cup white truffle oil 1/3 cup flower pinch of salt 1tsp baking podwer turn the matzo into meal in the food processor - i like it chunky... add in the flour, and salt and podwer... then add in the eggs and drizzle in oil. let it sit up for 10 min. meanwhile - college inn broth, 1 red onion find dice, 6-5 dried porchini mushrooms, and diced up roasted chicken skin... & a little fat. render the fat, fry up the skin and add in the onion and sweat. add in the broth and then dried mushrooms. simmer for about 20- 30 min. adjust seasoning with salt & pepper ... then bring to a roling boil, turn to simmer and make your matzo balls... and poach. 5- 10 min. they should puff up. once they are cooked, remove and place on a plate. to separate. in a soup bowl, place shredded chicken 3-4 matzo balls, and ladel in the broth. i served this with two pieces of toast with some Foie Gras and a nice chambertin!
White truffles & foie gras w/ chicken soup. My grandma would be scandalized! She used drumsticks for her chicken soup, when we were lucky, otherwise it was backs and butts! Seriously though, your recipe sounds glorious...T
I had a renergy sandwhich: Whole wheat bread toasted Almond butter 1/2 raw avacado Kale crisps Sautéed spinach with egg whites cooked in Juiced beets/carrots/kale/spinach to drink For dessert I freeze bananas for 24 hours and put them through my slow juicer. Just like frozen yogurt and my kids love it. It was fantastic.
Very basic T-bone with a twice baked potato. We have a steakhouse called Hy's and they sell a steak spice. A little of that is all I do to the steak. Grilled on a grill plate deal. Got it at a butcher shop. I love beef fat, so I have the butcher leave some extra fat. Most butchers trim too much fat off the meats now because people don't like it and think its not good for you. Plus it adds to the price. But it gives the best flavor.
No pics? Ate healthy tonight, was hoping to live vicariously through other F-chatters. Salmon. Beet greens (sauteed in olive oil and with garlic & black pepper). Beets (boil, cool, peel). Carrots (waved; cinnamon, agave nectar). Broccoli (waved; bit of American cheese melted on top to prevent rioting by the ladies). Chocolate peanut butter tofu pudding for dessert. T
No pics. I'm bad in that I always forget to take pictures. Forget my iPhone has a camera. I even forget when doing things like boating to take them. Or of my dog(s). Dragged the boat down to Lake Shasta for a week of boating. I took four pictures total. I've never been a big picture taker.
Ok, I can see not taking pics of your car, boat, the lake, scenery, etc. But come on, man, you should be snapping up tons of pics of that cute dog of yours! T
I only have two of the mutt, one from the first day I got him and one snapped a few weeks ago while on a walk. The only time I do boat and car pics is when I'm selling them. My canon was a total waste of money. Oh dinner is Shepherd's pie from a BC chain restaurant.
Tonight accidental turkey dinner. I meant to put a turkey in the freezer for Christmas. But I left it out. So tonight is turkey night
Been traveling. Good to be back home and thus home cooking. I wanted to expand my pasta and sardine portfolio to something without tomato sauce. So, I googled "sardine caper pasta sauce" & found this hit. http://www.jamesbeard.org/recipes/pasta-sardine-cream-sauce I had almost all the ingredients. No pancetta, but that was fine, I wanted this dish to be about the sardines. I also used cream and milk instead of straight cream. Plus, I used stick blender to make it a smoother sauce. Shown below. Pic makes it look a bit darker than it was. It was about color and consistency of a good Southern cream gravy, if you've ever tried that. Tasty! Highly recommended. Missus just went back for seconds. High praise indeed for any dish with oily fish in it! 😀 T
This is a Springfield Illinois thing appersntly called the horseshoe. Bread, meat, fries and cheese sauce. Had to try it will I'm here. I'm still just as confused as when I first heard about it. Buffalo chicken in there somewhere. Image Unavailable, Please Login
Oven roasted. We skipped most of the fixings. Did twice baked potato's. Was going to have leftover turkey. Ended up doing fish and chips with the parents.
We have a Canadian dish similar. It originated in Quebec. Found mostly east of the rockies, but some restaurants serve it here, its called Poutine. The basic is French fries, gravy and cheese curds. Places add chicken, sausage, bacon, etc. Most Canadians here add gravy for their fries.
Already home. Spent the week just outside of Springfield. Had a good meal at ober and isaacs micro pub / restaurant. Where abouts are you?
You do know I'm Canadian right I told them that it looked like an upside down poutine. Fries on the bottom, lately meat is coming on top, gravy and cjeese.
Probably got confused by all that "Go Pack Go" jazz in the NFL threads! 😉 Btw, I thought gravy on fries was crazy talk until I tried it in Edmonton years back. Yum. Same deal with poutine...T
