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What's cooking?

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Ed Vermillion

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Re: What's cooking?

by Ed Vermillion » Sat Nov 26, 2011 12:43 pm

Roasting a chicken greek style to be served with roasted carrots, roasted fingerling potatos and slather the whole plate in greek lemon sauce. Tomorrow is chorizo & kale soup in the pot o' crock all day.
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Deb Hall

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Re: What's cooking?

by Deb Hall » Sat Nov 26, 2011 12:54 pm

Nothing!!!
We are enroute back from Lake Cumberland and the plan is leftovers tonight. We'll see if I can make it through the day without cooking something....(unlikely). :lol:
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Bill P

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Re: What's cooking?

by Bill P » Sat Nov 26, 2011 12:55 pm

Whole Wheat Oatmeal bread fresh from the oven. PIC to follow.
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Steve P

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Re: What's cooking?

by Steve P » Sat Nov 26, 2011 11:27 pm

Ed Vermillion wrote:Roasting a chicken greek style


:shock: ...Somehow I can picture the Food Dude experimenting with this technique...But you Ed ?
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Ed Vermillion

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Re: What's cooking?

by Ed Vermillion » Sun Nov 27, 2011 12:02 pm

Steve P wrote:
Ed Vermillion wrote:Roasting a chicken greek style


:shock: ...Somehow I can picture the Food Dude experimenting with this technique...But you Ed ?


French kiss, greek chicken.........this is a family channel so we'll leave it at that. :lol:

Instead of chorizo & kale soup, today I'm whipping up wild rice chorizo corn chowder garnished with bourbon smoked paprika cornbread.
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Bill P

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Re: What's cooking?

by Bill P » Sun Nov 27, 2011 1:39 pm

Some recent breads:

Whole Wheat Oatmeal:

Santa Rug 007.JPG
Santa Rug 007.JPG (120.04 KiB) Viewed 5878 times


Almond Fennel Bread:

Santa Rug 011.JPG
Santa Rug 011.JPG (120.65 KiB) Viewed 5878 times
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TP Lowe

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Re: What's cooking?

by TP Lowe » Sun Nov 27, 2011 5:12 pm

stir-fried pork tenderloin tonight. Ingredients TBD as I see what's in the fridge beyond the pork. Last night was experimenting with Mexican (not something I do much of).
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Robin Garr

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Re: What's cooking?

by Robin Garr » Sun Nov 27, 2011 5:50 pm

Bill P wrote:Almond Fennel Bread:

Whoa! I could definitely eat that. Could you give us more details, Bill?
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Lois Mauk

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Re: What's cooking?

by Lois Mauk » Sun Nov 27, 2011 7:24 pm

Hot Browns tonight!
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Deb Hall

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Re: What's cooking?

by Deb Hall » Sun Nov 27, 2011 10:11 pm

Tired of turkey today, so:
Pork tenderloin with cranberry balsamic, mashed sweet potatoes, Romaine with gorgonzola, spiced pecans and honey-roasted garlic dressing.

Now I'm looking for a great turkey soup/ stew recipe for later in the week.....
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Gayle DeM

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Re: What's cooking?

by Gayle DeM » Sun Nov 27, 2011 10:44 pm

Deb,

My go to is Cream of Turkey & Wild Rice Soup. I more or less follow this recipe: http://www.eatingwell.com/recipes/cream_of_turkey_wild_rice_soup.html except for the "1 cup quick-cooking or instant wild rice." In most cases in order to "make" instant wild rice the outer hull is removed. I think that this is where most of wild rice's nutty flavor comes from. So I cook a mess of true wild rice (not cultivated) and add about three cups when I add the turkey. I also use the full-fat sour cream.

Note: I ran across this version sometime this past summer. http://www.food.com/recipe/sarasotas-minnesota-turkey-mushroom-and-wild-rice-soup-415595 I haven't tried it yet, but I'm thinking I might evening like this vegetable and herb combination even more.

If anyone is looking for good Minnesota Hand Picked Wild Rice, try Christmas Point. I just reordered 5 lbs. from there yesterday. http://www.christmaspoint.com/store/listing.aspx?cid=Wild+Rice This is so much more flavorful than the cultivated California "wild" rice.
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Deb Hall

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Re: What's cooking?

by Deb Hall » Sun Nov 27, 2011 11:48 pm

Thanks, Gayle!
Gayle DeM wrote:Deb,

My go to is Cream of Turkey & Wild Rice Soup. I more or less follow this recipe: http://www.eatingwell.com/recipes/cream_of_turkey_wild_rice_soup.html except for the "1 cup quick-cooking or instant wild rice." In most cases in order to "make" instant wild rice the outer hull is removed. I think that this is where most of wild rice's nutty flavor comes from. So I cook a mess of true wild rice (not cultivated) and add about three cups when I add the turkey. I also use the full-fat sour cream.

Note: I ran across this version sometime this past summer. http://www.food.com/recipe/sarasotas-minnesota-turkey-mushroom-and-wild-rice-soup-415595 I haven't tried it yet, but I'm thinking I might evening like this vegetable and herb combination even more.

If anyone is looking for good Minnesota Hand Picked Wild Rice, try Christmas Point. I just reordered 5 lbs. from there yesterday. http://www.christmaspoint.com/store/listing.aspx?cid=Wild+Rice This is so much more flavorful than the cultivated California "wild" rice.
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Jackie R.

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Re: What's cooking?

by Jackie R. » Mon Nov 28, 2011 12:50 am

Robin Garr wrote:Thanksgiving Eve goodies, touching on the plate. Went great with Monte Antico 2007 Toscana.

Image


Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

I love the idea of Mary's black bean and ginger soup, too. I want to try to follow what you posted here. If you were to put a name on that, what would it be? I wing my recipes so much that I never know what to call them without just stating every ingredient in the list.
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Robin Garr

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Re: What's cooking?

by Robin Garr » Mon Nov 28, 2011 9:49 am

Jackie R. wrote:[
Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

Pulled turkey stuff in saffron cream!

I love the idea of Mary's black bean and ginger soup, too. I want to try to follow what you posted here. If you were to put a name on that, what would it be? I wing my recipes so much that I never know what to call them without just stating every ingredient in the list.

Jackie, we call it black bean soup with ginger. :lol:
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TP Lowe

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Re: What's cooking?

by TP Lowe » Mon Nov 28, 2011 10:03 am

Robin Garr wrote:Robin - what is the orange colored dish on this plate? It looks tasty, for sure.

Pulled turkey stuff in saffron cream!

Now, that's inventive, Robin!
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