Cooking from Scratch

danceronice

Well-Known Member
I'm so lazy (I should never have remembered Whole Foods was a right turn out of the studio.) Most serious cooking I've done in a week was coclannon (sort of; green onions and bok choi instead of the normal stuff) and searing steak tonight.
 

fascination

Site Moderator
Staff member
love days like this where we (I) commit to cooking with whatever odds and ends are left in the house....

thusfar; an egg/egg white bake with last night's leftovers folded in (that would be a mango red pepper salsa, diced tomatoes, gandules (pidgeon peas), and corn with some chicken flavor no doubt leftover...just added a bit of grated cheese....very satisfied.....made for a wonderful brunch with a slice of canaloupe on the side...and more coconut coffee soon

currently baking; a second egg/egg white thingey...but this one has a crust (made of shortening, rice flour and swedish schnapps)....added to the egg is; diced browned ham and carmelized onions, fresh spinach, yellow and red tomatoes, crumbled goat cheese, cinnamon, cloves, salt and pepper...feeling good about it ...planning on pairing it with a lovely sauvignon blanc
 

JudeMorrigan

Well-Known Member
Unfortunately, no. I had some in my fridge, but it had been there for more than a month and I was concerned as to whether it was going to make me ill, so I decided to toss it. I will have to procure more for further endeavors and remember to stick it in the freezer.
Would you like Marcus Samuelsson's recipe for it so you can make your own in those circumstances? Sure, sure, this is a case where home-cooked isn't really the same. But it's better than nothing.
 

mindputtee

Well-Known Member
Eh, I don't think it's worth the effort. I looked up the recipe and we don't usually keep all those things in the house anyhow, so it would be just as well to buy and freeze some.
 

dancelvr

Well-Known Member
Cooking tonight for my work week meals. Pan fried two kinds of fish (salmon and tilapia) with a small amount of coconut oil, and sprinkled with a bit of smoked paprika and dill weed, steamed a head of fresh broccoli, and made a batch of my grain-less 'cloud' bread. (LOVE this stuff!) Tomorrow, I will toss a bunch of fresh baby spinach and chopped red onion with some grated jarlsberg cheese and low fat sour cream for salads. Yep....going very low carb for the next month. *sigh* But, you gotta do, what you gotta do. And, it gets me cooking again. :)
 
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dancelvr

Well-Known Member
Here's a question for all you talented fancy cooks out there. When steaming asparagus, do you peel it first? My mother never did, but I always see it done that way on TV.
 

RiseNFall

Well-Known Member
Here's a question for all you talented fancy cooks out there. When steaming asparagus, do you peel it first? My mother never did, but I always see it done that way on TV.
No, I don't. A friend of mine--who doesn't like to eat vegetables in any case--had been taught to peel asparagus by her mother. She was cooking for a small group of us and we finally convinced her that those of us who were actually going to EAT the asparagus (everybody except for her) really truly didn't care. It was interested to watch the various expressions quickly cross her face.
 

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