What Did You Cook/bake Today?

dmeeker78 · Post by **dmeeker78** » 09 Aug 2016, 13:54

Haven't quite cooked it yet but today I'm planning on cooking steak and mashed potatoes with my parents. It's a good day to BBQ!

mksh268 · Post by **mksh268** » 09 Aug 2016, 14:57

yea..! obviousely

beck82 · Post by **beck82** » 10 Aug 2016, 00:16

I turned vegan about a month ago and so far my family hasn't really liked the the vegan chicken and burgers I've made. Today, I decided to make tofu "fish" tacos with homemade tortillas and they were a hit. My husband even said that I could have lied to him and said it was real meat and he would have believed me. My daughter couldn't stop eating the tofu

Gravy · Post by **Gravy** » 10 Aug 2016, 06:05

I roasted a chicken, and made potatoes and gravy

elenaeffe · Post by **elenaeffe** » 10 Aug 2016, 06:39

Today PITA with feta cheese, ham, and tomato

thesnowleopard · Post by **thesnowleopard** » 10 Aug 2016, 13:57

You guys are making my mouth water! I mostly bake.

Pinkrose353 · Post by **Pinkrose353** » 10 Aug 2016, 14:29

I don't like to cook, but I like to eat healthy. So, my compromise is to cook a two-day meal, which then gives me a day off ever other day.

Yesterday I cooked two cups of dry garbanzo beans in the pressure cooker; half of the cooked chickpeas I turned into hummus, the other half into a vegan main dish, accompanied by a side dish made with 1/2 cup of quinoa and 1/2 cup of buckwheat, mixed with chopped celery and cauliflower florets.

shaiwest · Post by **shaiwest** » 10 Aug 2016, 14:40

I am making homemade yogurt. When all of the major providers starting switching from 8 ounce cups to 6 ounce cups I decided it was time to make my own. It's fantastically simple and does not require any special equipment. Here's my recipe:

1 quart milk - I use 1%
1/2 cup non-fat dried milk
2 Tablespoons yogurt - I like Stonyfield Farms as a starter but you should choose a starter that you like. You will only need to do this once since you can use your yogurt as a starter after the first time.

Directions:
mix milk and yogurt in a pot and heat slowly to 175 degrees Fahrenheit - If you don't have a thermometer than heat until it starts to bubble.
Let it cool to about 100 degrees Fahrenheit (about 30 minutes in my kitchen)
Add the yogurt and stir gently
poor into containers,wrap it in a towel and put it in your oven with only the pilot light on for about 8 hours
cover the containers and put it in your refrigerator.

That's it. You'll never buy yogurt again.

thesnowleopard · Post by **thesnowleopard** » 10 Aug 2016, 15:08

I know this is lame, but I like to do stuff with rice or Ramen noodles. I only use about half of the spice packet from the noodles, so it makes a good bouillon for the rice. I also like to add in nuts like sliced almonds or peanuts (we have a lot of peanuts around here), an egg (hard-boiled or not), maybe some cheese, or maybe a can of tomato or cream of mushroom Campbell's soup.

Does anybody have any good rice or Ramen recipes?

MsMartha · Post by **MsMartha** » 10 Aug 2016, 15:12

I made Chai Banana Bread first thing this morning, because I knew it would be too hot too cook later. Yesterday I worked at harvesting and freezing some of my garden goodies, so I can use them through the winter.

Pinkrose353 · Post by **Pinkrose353** » 10 Aug 2016, 15:24

shaiwest wrote:I am making homemade yogurt. When all of the major providers starting switching from 8 ounce cups to 6 ounce cups I decided it was time to make my own. It's fantastically simple and does not require any special equipment. Here's my recipe:

1 quart milk - I use 1%
1/2 cup non-fat dried milk
2 Tablespoons yogurt - I like Stonyfield Farms as a starter but you should choose a starter that you like. You will only need to do this once since you can use your yogurt as a starter after the first time.

Directions:
mix milk and yogurt in a pot and heat slowly to 175 degrees Fahrenheit - If you don't have a thermometer than heat until it starts to bubble.
Let it cool to about 100 degrees Fahrenheit (about 30 minutes in my kitchen)
Add the yogurt and stir gently
poor into containers,wrap it in a towel and put it in your oven with only the pilot light on for about 8 hours
cover the containers and put it in your refrigerator.

That's it. You'll never buy yogurt again.

I think you made a mistake in your writing of the recipe. I assume you meant "mix milk and MILK POWDER". You wouldn't want to heat the YOGURT to 175 degrees or the yogurt culture would die.

thesnowleopard · Post by **thesnowleopard** » 10 Aug 2016, 16:37

Ha. I was reading the cooking instructions for some local yellow grits I picked up at the fair last year and the instructions said to cook them, to my puzzlement, "40 to 50 minutes" after bringing to a boil and lowering to a simmer. Well, try four or five. The editor in me wanted to contact them and offer them my services. I may just mention it when I visit their booth at the fair this year for another go-round of grits. I can just see someone not familiar with how quickly grits thicken letting them sit and burn on the stove for over half an hour because the instructions said so.