View allAll Photos Tagged HomeCooked
Shot with a Nikon F3hp, Nikkor Ais 50 f1.4 lens with Kodak Tri-x pushed all the way up to 3200 and stand developed for two hours with Rodinal 1:100 dilution.
- tofu and mushrooms
- avocado green salad
- carrot salad sesame mayonnaise
- broad beans garlic saute
- sweetened red kidney beans
- rice
- daikon radish miso soup
I made an extremely spicy-hot vegetable soup - I mixed a lot of stuff. I used beef soup stock to start, added turkey breast meat, bacon, 4 different hot peppers, small bow-tie pasta, brown rice, broccoli, green beans, peas, corn, carrots, onion, garlic, curry, turmeric, paprika, cumin,and black pepper.
It was tasty and very spicy
Last nights dinner (took all day to cook). I brought a mixed bag of 15 different Beans. Soaked then and then cooked then. I added Cajun spices, garlic and lean steak (sliced thin).
- Japanese amberjack saute with lemon parsley sauce
- shimeji mushroom and carrot
- vegetable soup
- kiwi fruits and cucumber salad
- rice
- homemade Shaomai
- tofu miso soup
- carrot salad sesame mayonnaise
- boiled spinach with bonito flakes
One of my fav chinese soups. Ingredients included: some kind of chinese melons, dried shiitake mushrooms, figs, chinese berries, dried scallops, and pork loin.
home
So, I swapped out garlic for onion (big one in fridge) and added minced pork as I had that as well... also added a bit of chilis in the end for a kick. :)
ruhlman.com/2010/10/cooking-at-home-with-the-ruhlmanstoma...
My first attempt at making baba ghanoush. Chargrill the brinjals/aubergines (5) over the naked flame. Remove the skins. Mash. Blend together lemon juice (2 tablespoons), greek yoghurt (1 tablespoon), tahini (1 tablespoon), garlic (2 cloves). Except there was no tahini in the supermarket so I replaced it with yoghurt. Think the flavour lost something as a result. Nonetheless, it was a lovely dip. I really enjoy the smoky taste of the chargrilled brinjals.
made a salad for dinner - goldenhead lettuce leaves, mango cubes, plum tomatoes, avocado slices, roasted duck, peanuts & dried shrimps, drizzled with a plum sauce dressing (plum sauce, lemon juice, oyster sauce, sesame oil, pinch of sugar & pepper).
the peanuts make all the difference somehow. adding that extra crunch. yum.
Decided to use the rest of the leftover mushrooms from my breakfast for my lunch. Cooked Angel Hair and added in a mushroom & broccoli sauce, seasoned with lemon juice.
I cooked these ingredients in vegetable broth:
- 1 lb of ground beef
- 2 eggs
- cauliflower florets
- chopped carrots
- peas
- 1 tsp garlic
- pinch of salt
Then stirred in 1/2 can of pumpkin.
I stared at the fridge.. i got a bed of mixed lettuce, snow sprouts... and quickly fried onion, garlic, halumi, mushies, snowpeas, arsespapagrazz, and baby tomes.. garnished with basil, and lemon, topped with an egg and somehot chilli sauce and some cracked pepper.. (grapefruit juice on zee side).. zo does cook..but it always looks like moosh
- sauteed spinach, pork, egg, and tofu
- shiitake mushroom mayonnaise saute
- simmered Mizuna and deep-fried tofu
- sweet potatoes boiled in orange juice
- daikon radish miso soup
- rice
The black bristles grow right into the layer of fat (which looks just like blubber) but the skin is very soft.
A prime joint of meat from a local producer. Outstanding flavours!
BTW, the toxic green is a sage and mustard powder rub made with home-grown sage (lol)
This was our Christmas gift to friends in 2007. It included some granola, irish brown bread, bumbleberry jam, my pancake mix, russian breakfast sausage patties, real maple syrup, and recipes for everything included. As my friend Chelloe said, "You did not just give us fish--but you taught us to fish"--or make granola as the case may be.