I made banana muffins again. Good use for old bananas. Used walnuts this time. I also sprinkled cinnamon and sugar on some of them (on far right in pic), by request from the queen.
Apple pie.....
Pasta Carbonara
Made some tasty Indian inspired lentil soup for the summer weather. Red lentils, carrots, fennel, tomatos, ginger, and scalions were joined by habanero, curry, cilantro, apple vinegar, saffron, and creme fraiche. Delicious, light, yet pretty deep and complex. Great with both my latest IPA and my green tea & citrus saison.
Just winged it, as I usually do.That sounds awesome! :rockin:
Did you use a recipe or just wing it?
Regards, GF.
Just winged it, as I usually do.
However, I do recall the basic process. Details are to be adjusted acording to the produce you have and your taste. This is for an almost 5L pot:
-bring veggy stock to boil (might have used 3L or so) with finely cut ginger, around a big walnuts worth (maybe more), and a finely chopped habanero (use to taste). Whatever get you noticable but non sweaty heat.
-let flavors extract for minimum 5min.
-add carrots. I used around 5 medium sized ones cut in ca. 3mm halved slices
-add red lentils, cooking time 10min
-with 5min left add a fennel, cut to spoon ready pieces, and probably around a tablespoon of dried cilantro to rehydrate
-at flameout (removed from heat) I added the apple vinegar to taste, around 2 solid splashes for me. Great with lentils for a bit of sweetness and acid cut.
-also added decent bowl full of tomatos, cut into 16th wedges, and 3 finely cut scalions.
-the idea with the veggys was to leave a little fresh bite on all of them.
-added around 2-3 heaped tablespoons of madras curry
-added the saffron last, around 5 I recon it was
-season with a good hit of black pepper, salt to taste, and all the other spices added until it seems right, balanced, and intense.
-serve with a teaspoon or so of creme fraiche. Makes it deliciously creamy. Also takes the edge off and absorbs some salt, so make sure the soup is well seasoned.
-stays delicious for days too, since the vinegar helps marry the flavors together over time. The acid and heat keeps it fresh too. The lentils will loose structure though, which I don´t mind that much.
I had never heard of tomato pie until a couple of years ago. Stumbled across it in a BBQ joint near Myrtle Beach, S.C., I think. Menu described it like it was a traditional Southern thing. I was born and raised in North Carolina...one of the "BBQ States of America". I used to cook in restaurants. Never heard of it. Of course, I had to try it...and it was delicious. Never seen it since.Tomato pie.
I had never heard of tomato pie until a couple of years ago. Stumbled across it in a BBQ joint near Myrtle Beach, S.C., I think. Menu described it like it was a traditional Southern thing. I was born and raised in North Carolina...one of the "BBQ States of America". I used to cook in restaurants. Never heard of it. Of course, I had to try it...and it was delicious. Never seen it since.
Anyone have a go-to recipe using chicken breast?
I've been buying them on sale for a while and sticking them in the freezer but it turns out I've accumulated a ton of it. Just trying to use them up.
So far I have chicken stuffed with feta and spinach, and fajitas.
Go.
My #1 rule with chicken is to brine well in advance. End up with the juiciest chicken no matter how you cook it.
Anyone have a go-to recipe using chicken breast?
I've been buying them on sale for a while and sticking them in the freezer but it turns out I've accumulated a ton of it. Just trying to use them up.
So far I have chicken stuffed with feta and spinach, and fajitas.
Go.
IMO brining is not really necessary for chicken, makes it juicy but more bland. The dark meat is plenty juicy and the white meat just needs to be cooked properly to not dry out. Although a good acidic marinade works wonders.
That might just be my own personal backlash against the whole food network-driven brining craze of the last couple years. Turkey breast needs a brine, smoked chicken benefits, maybe if grilling good sized boneless breast it's worth the trouble.
It sure looks good. Would you be so kind as to post your recipe?
I sort of followed this recipe. I layered the tomatoes with fresh basil and garlic, used Parmesan vs. Manchego, and used sour cream instead of mayo (i don't eat mayo).
http://www.foodnetwork.com/recipes/food-network-kitchens/heirloom-tomato-pie-recipe.html
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