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Mild ground sausage, crushed hot pepper, black pepper, salt, red and yellow and green bell peppers, onion garlic Parmesan cheese, cheddar cheese and eggs. I topped my slice with a peach-habanero sauce (Cheech Marin Brand).
Excuse the garish plastic tray but it was only a dollar & I needed something suitable. Besides, few of my dishes match but the important thing is the food on them, don't you think?
My tacos aren't the traditional type as I use rotis instead of corn tortillas. We also prefer extra sharp cheddar.
The salsa is simply chopped tomatoes, onions (shallots in the case) & cucumbers with a little oil, salt & lots of oregano. Meat sauce is made from extra lean hamburger, tomato sauce, cumin, oregano, garlic & chili powder.
Rotis are made with (rough approximations) 1 part wheat germ, 1 part soy flour, 2 parts whole wheat flour & 1 part white flour with a little salt & enough water to make a pliable dough. Years ago, I was taught how to make rotis & some basic Punjabi foods by friends. The first time I rolled out a roti, they got the giggles as it was anything but round with jagged uneven edges. But after making rotis fairly frequently for around 35 years now, I can whip them out as fast as any East Indian cook!
And yes, mine pouff up nicely in the centre while cooking on the griddle. I don't oil or butter mine afterwards like most do though as I find the extra fat unneeded. When my sons were small, they'd eat the first half dozen as fast as I could make them. They still love them.
My middle son had me over for supper one time so I could make rotis & teach him how to do it. He missed them so much. He's actually quite a proficient cook, often making the fancy meals or desserts when they invite friends over for supper. And he's as rail thin as I used to be but every bit of him is muscle!
Tried something new and simple this evening. It gave me a chance to break in the Lodge cast iron pizza stone I got for Christmas. They were a hit with the kids.
Compensating for yesterday´s dinner disaster. Perch fillet fried in clarified butter, served with lemon juice and salt, capres, sauerkraut, tomatoes, sweet potato, carrots and avocado. Oh yes.
Will your friends still like you once they've tasted your food? Well, one way to find out, I guess. Feed it to them.
Fried egg roll (lumpiang Shanghai), kabocha squash and long beans with coconut milk (ginataang kalabasa), and fried tofu and peas.
Burger made from fresh ground beef, chips cut (using the JML Nicer Dicer) from Maris Piper baking potatoes (par-boiled then oven cooked), buns by Tesco (too big, nothing special)
long time no cooking for myself at home.
this is my all time favorite - mushroom soup
mushroom cook with onion and thyme in chicken broth.
top with manchego (Spanish goat milk cheese) and garnish with additional thyme.
Mom got, at her request, a Crock Pot as one retirement gift from her school. She and Lilandra have apparently been dreaming of no fuss, slow cooked meals :-)
Slow cooking in the crockpot does intensify some flavours, but it takes some time to learn the different balances. This lasagna was made with spinach. It was delicious even though we didn't use the greatest ingredients :-)
K made dinner on his day off, Sunny loved the tofu, even if it was "healthy food and missing a crispy cookie coating".
Left over (turkey) taco meat, and taco fixings piled on to a fresh pizza dough, with salsa as the pizza sauce, yummy alternative to my regular home made pizza.
Succulent fillet steak encased with home made wild French mushroom pate,with a puff pastry crust.
One of the main reasons I married wife ; her cooking !!!
an open sandwich of goldenhead lettuce, granny smith apples, prawns, eggs, onions & avocado. with a cup of refreshing lift lemon.
I am quite pleased with these.
I altered my recipe slightly by replacing margarine with sunflower oil in the ingredients.
It seemed to make the final product much lighter in texture and like a soft white bread roll should be.
I will make these rolls bigger next time which would make them ideal for Bacon Sarnies!