Cooking & Baking
Related: About this forumpinto
(106,886 posts)stuffing -
50/50 browned ground beef / pork
rice w/ pico de gallo, diced garlic
refried beans
a bit of hot, red sauce
topping -
shredded Mexican 3 cheeses
sides -
avocado w/ lime
cantaloupe w/ mint
chocolate
Galileo126
(2,016 posts)I have some fresh Brussels sprouts to cook up. I'll roast them in the oven with olive oil and garlic, then drizzle with honey when they are done. While the oven is on, I think I have another yam left, so I'll throw that in too.
Still trying to clean out the fridge/pantry before leaving on Xmas break...
greatauntoftriplets
(175,694 posts)NJCher
(35,423 posts)First I'm going to roast some Brussels sprouts and also some pineapple slices. The Brussels sprouts will be glazed with orange-balsamic sauce.
Then I might make some blackberry cobbler if I can find a recipe using almond flour (low glycemic).
After that, if I'm still hungry, I might try a fennel-apple salad.
And if that doesn't do it, I have a new soup cookbook to peruse.
In between all this cooking, I'll be reading end-of-semester essays. Please see my post in The Lounge regarding a typo. Don't look until well after dinner, though.
Cher
p.s. Pinto, re onion rings, I bake them using this recipe:
Recipe link from Galileo.
pinto
(106,886 posts)cbayer
(146,218 posts)It has finally cooled off enough to spend some time in the kitchen.
Yesterday, I cooked cactus for the first time. It was truly horrible and I had to come up with a whole new concept for dinner.
Tonight, we are going to have chile rellenos. They will be stuffed with a corn and cheese mixture and baked on a layer of rice with a sour cream topping. I also have some pre-cooked chorizo sausages that we will have on the side.
I am hopeful that it is better than the cactus.
Hope everyone has been well. Glad to be back.
pinto
(106,886 posts)And same to you, hope you both are well.
Ask me about my first try at chorizo - my Latino neighbors had a great laugh. Yet, in my defense, it was a set up, I'm telling you. I was framed.
cbayer
(146,218 posts)They prep them in the market and as they cooked, they looked absolutely delicious.
But the taste was something I found really bad. Kind of like a cross between peppers and green beans with a sour/citrusy taste.
Now, chorizo I get. Learned about the portugese type in MA and now the mexican type. Both different and delicious.\\
Feel free to share your chorizo story!!
pinto
(106,886 posts)I like them in a broth, fresh not so much. Just OK for my taste. They make good pickles, though.
The chorizo - when I got settled in what was then a funky coast town, I got to know the neighbors and the folks at the grocery / meat market. I'd had chorizo sausage in Portuguese and Basque dishes but not a fresh ground mix. The chorizo they had was local and served up like ground meat. I asked about making taco sauces with it or scrambled eggs and such. The butcher - who by this time used the Spanish form of my first name - said "Oh, it's great on the grill. Try it."
So I did.
The patties immediately melted and fell into the oak coals. Duh, it's not made to cook like a burger. When I next went in to the market the butcher laughed - "We heard you fed the birds!" Chagrined but enjoying it all I took the fresh refill, offered gratis, and some tips on chorizo.
cbayer
(146,218 posts)Ha! Love the chorizo story.
This ground stuff is a completely different animal.
I'm pickling from poblanos, as we speak, and I am going to stuff them with beans and chorizo. Should be delicious! Will NOT make the chorizo into patties.
Glassunion
(10,201 posts)With zucchini and potatoes.
On edit:
bif
(22,559 posts)My dad took us there for dinner. It wan't as bad as I was expecting. Salty food and crappy service. But one can't complain about a free meal. We have several excellent truly authentic Italian restaurants in the area that we prefer. But my dad is 90, so that's in his comfort zone.
japple
(9,773 posts)n/t
hobbit709
(41,694 posts)ciabatta garlic bread and then Dryden's ice cream for dessert.