Cathy2 wrote:
Tonight, via zoom, I join a newly minted cookbook club at the Highland Park Library. This evenings cookbook du jour is Sheet Pan Suppers by Molly Gilbert.

I skimmed through the book looking for a recipe using available ingredients. I finally settled on Shakshuka, because I had eggs plus two containers of sauce: leftover pizza sauce and Indian simmering sauce. Anything to free up space in the fridge is always welcome. I made an estimated half-recipe to avoid more leftovers.


Regards,
Cathy2

That looks really super good. Mrs. Jlawrence will eat that dish unless I fry the egg separately until it cries for mercy. That would be a good dish to clean out the salsas, tomato sauces and stuff that is in my refrigerator door.

I have two items in my pantry that are on my list to use up and I need some ideas.

The first is some Sonoran hard wheat (8 oz) that I was given by one of the local wheat producers. Unlike most producers who will have out recipes, he did not. Any ideas? I was thinking of adding to a beef soup in lieu of potatoes or rice.

Then I have a 4# bag of sweet (glutinous) rice from Japan that was on the discount for $2. It is not a product that I am familiar with. Any ideas?

Cathy2 wrote:Fortunately, my life revolves around zoom meetings, lectures and social gatherings. If you are wearing stained nightgown, you can post a picture of yourself from a better day. Instead of revealing to the world you are sitting in the basement, you can have a faux backdrop of a vintage kitchen, the Chicago skyline or a moonscape. Your life circumstances can change into a Potemkin Village of faux aspirations.

Tonight, via zoom, I join a newly minted cookbook club at the Highland Park Library. This evenings cookbook du jour is Sheet Pan Suppers by Molly Gilbert.

Cathy,

You are amazing, like the Energizer Bunny. Most of us are just hunkering down, and you're out joining more social groups, in the middle of a pandemic, even though you're already actively involved in several organizations. I wish I had your energy. I would say I want to be you when I grow up, but I think I'm a bit older than you

I'm calling this mash-up American Shakshuka. Chicken, BBQ sauce, CoJack cheese, potato, onion, hot pepper, egg. Why American Shakshuka, 'cause I'm fancy like that.

Note: This "almost' uses up the chicken I made on the grill Saturday, its like the 6th meal between Ellen and me from one chicken. Social distancing is an excellent reinforcement of No Waste Cooking.







American Shakshuka, count me a Fan!

G Wiv wrote:American Shakshuka, count me a Fan!

G Wiv, count me a fan. That looks outstanding.

American Shakshuka

=R=

Pretty routine dinner that could have reached great heights . . . but failed to do so. There were 2 main reasons for this:

1) Some really awful Costco Top Sirloin steaks (shipped in error - we ordered Cap Steaks)

2) I lost the cauliflower vs. broccoli decision. We had cauliflower. I really like cauliflower and Julie is a veggie-roasting maven. But I love broccoli and I was really in the mood for it. Oh well. It's waiting in the wings for its close-up later this week.


Smash & Fry Fingerling Potatoes
This is the end of the 3 pounds we got last week, and probably the end for a while. Not that they weren't delicious but we're not much of a potato household. We went for these mainly in order vary things up a bit. Mission accomplished.


Top Sirloin Steak (choice)
To paraphrase comic legend Rodney Dangerfield, these steaks still had marks where the jockey was hitting them. And they were so devoid of flavor, they were a virtual black hole, sucking up and obliterating any and all outside flavors applied to them. Pre-grill seasoning, olive oil, cooking over charcoal and copious amounts of salt sprinkled on them after they'd cooked . . . all vanished as if never applied.


My Plate
Sauteed cremini mushrooms, smash & fry fingerlings, roasted cauliflower, steak to promote vegetarianism. Caution: Food appears more delicious than it really was.

=R=

jlawrence01 wrote:The first is some Sonoran hard wheat (8 oz) that I was given by one of the local wheat producers. Unlike most producers who will have out recipes, he did not. Any ideas? I was thinking of adding to a beef soup in lieu of potatoes or rice.

Somewhere along the way, I had to make something with wheat berries. It escapes me presently what it was. I did see this website for preparing exactly this type of wheat.

It will probably be a next-year issue, but the local historical society I am associated with planted a small stand of wheat. Apparently wheat is a biennial, so this year the wheat berries were supposed to emerge. Well, it isn't going to happen, because this stand was uprooted.

Now that I have time to learn more about how to cook them, I will look forward to your experience.

jlawrence01 wrote:Then I have a 4# bag of sweet (glutinous) rice from Japan that was on the discount for $2. It is not a product that I am familiar with. Any ideas?

This is easier than your wheat berries. Short grain rice can be used to make risotto or a nice rice pudding. You could make sticky rice to accompany any Thai food you wish to make at home. I saw earlier today (I began to respond, then stupidly closed the window) a Chinese meatball with sticky rice in the mixture as well as rolled in rice before being steam. The recipe made 48 meatballs, so it is not a meal for two.

If you have access to a Chinese grocery store, they sell yeast pearls that mixed with the rice ferments into a sweet wine suitable for direct consumption or cooking. People will eat the rice as-is, too. In Chicago's Chinatown, I can buy a large bag of yeast pearls for approximately $6. Most places online it is highway robbery the price they charge.

Have fun!

Regards,
Cathy2

Cathy2 wrote:

jlawrence01 wrote:The first is some Sonoran hard wheat (8 oz) that I was given by one of the local wheat producers. Unlike most producers who will have out recipes, he did not. Any ideas? I was thinking of adding to a beef soup in lieu of potatoes or rice.

Somewhere along the way, I had to make something with wheat berries. It escapes me presently what it was. I did see this website for preparing exactly this type of wheat.

Regards,
Cathy2

Great research. The website that you referenced was the from the same company that gave me the wheat. I found this recipe from the Wheat Montana https://www.wheatmontana.com/content/wheat-berries-7-recipes-you-have-try:

Here is the recipe:
http://www.healthyfoodforliving.com/app ... rry-salad/

Like most things these days, I have to wait on this one until next week as I need some spinach. I will also have to soak craisins as my partner is using up the remainder of the frozen cranberries this week.

It is absolutely amazing how this period has provided such an opportunity to get rid of all of the "slow moving inventory."

Joe

ronnie_suburban wrote:American Shakshuka

=R=

Ronnie, thanks for the chuckle! I may have a tee-shirt made.

Ronnie, lougord99, its amazing how a sprig of parsley added to a mish-mash plate of food elevates appearance. I will admit American Shakshuka tasted pretty good. I should have taken a pic of my wife's lunch plate, chicken, avocado, onion, tomato salad for lunch.

This chicken really went the distance. He crossed the road to get in my belly.

G Wiv wrote:Ronnie, thanks for the chuckle! I may have a tee-shirt made.

Heh, glad you liked it. By sheer coincidence, American Ninja (a great, truly-awful movie) was on the night before your post, which is why I immediately thought of it.

G Wiv wrote:Ronnie, lougord99, its amazing how a sprig of parsley added to a mish-mash plate of food elevates appearance. I will admit American Shakshuka tasted pretty good. I should have taken a pic of my wife's lunch plate, chicken, avocado, onion, tomato salad for lunch.

This chicken really went the distance. He crossed the road to get in my belly.

Agreed. The Judah Maccabee Garlic Chives I bought have not only added some nice flavor to my cooking but they've also made the plates look a lot nicer.

Speaking of which, this morning boredom really began to set in. That, combined with some extra time on my hands, led to this . . .


Rolled Chive & Cheese Omelet Breakfast Hoagie


Hot Dog Surprise!
For those keeping score at home, that's a rolled chive and shredded Italian-cheese-blend omelet wrapped around 2 pan-seared, skinless Nathan's bun-length hot dogs (is there a better use for skinless dogs?) on a buttered and toasted Turano sub roll with American cheese below and chive cream cheese up top.

The boyo was quite happy to wake up and find this on his plate.

=R=

G Wiv wrote:American Shakshuka, count me a Fan!

You know, if you cook those eggs in a spicy South African bean and vegetable relish you'd have a chakalaka shakshouka

JimTheBeerGuy wrote:You know, if you cook those eggs in a spicy South African bean and vegetable relish you'd have a chakalaka shakshouka

How about with Pakistani chicken from Western/Devon. ChakaKhan Shaksouka with a big Boti!

Today was a day where time was an issue. Two zoom meetings to attend in the morning, another in the afternoon and an overlap of three zoom events in the evening.

The evening overlap is killing me:
- 6:30 pm the Deerfield Library has "Virtual" Secret Chicago: the Weird, Wonderful and Obscure.
- 6:30 pm Culinary History Enthusiasts of Wisconsin has a program on potato history (how do these things happen: three programs in April and May related to the potato from varying aspects?)
- 7:00 pm the Fremont Library has Betty Crocker with Leslie Goddard.

Mom will go to Secret Chicago and I will go to the Potato, but Betty Crocker will wait for Friday.

At noon, my Dad declared he had a microscopy meeting at 1:00 pm, after participating in two zoom meetings in the morning.

Until two months ago, zoom was only vaguely known around here.

Lunch was quickly cooked over high heat of Polish sausage, onions and the last bit of cabbage. Separately, I boiled some potatoes to finish with butter and parsley. Grabbed some applesauce to accompany everything.


Just 34 minutes to my next zoom meeting, who knew?

Regards,
Cathy2

Cathy2 wrote:Just 34 minutes to my next zoom meeting, who knew?

Cathy2 wrote:If you are wearing stained nightgown, you can post a picture of yourself from a better day.

Cathy2 wrote:If you are wearing stained nightgown, you can post a picture of yourself from a better day.

I have not yet done it, but I am prepared!

G Wiv wrote:

JimTheBeerGuy wrote:You know, if you cook those eggs in a spicy South African bean and vegetable relish you'd have a chakalaka shakshouka

How about with Pakistani chicken from Western/Devon. ChakaKhan Shaksouka with a big Boti!

ChakaKhan1.jpg

Now I can't stop thinking about this song from Berry Gordy's The Last Dragon

https://www.youtube.com/watch?v=wae9U8Ldv3M

Cathy2 wrote:
Tonight, via zoom, I join a newly minted cookbook club at the Highland Park Library. This evenings cookbook du jour is Sheet Pan Suppers by Molly Gilbert.

Regards,
Cathy2

What was your impression of that cookbook?

Hi,

While listening to a zoom presentation yesterday, I shut off my video and muted myself. I then began digging into the shelves looking for food bought with good intentions and yet unused.

I found a box of Idli mix purchased long ago for a family visit. My BIL is Indian. I once had an idli steamer, though I gave it to my niece the last time I visited. Once upon a time, I made idli from scratch to learn the process. I must have bought this packet before I ever tried it myself, but that is just a guess.

Lingering on a shelf was Punjab potatoes and in the fridge the last bits of Madras lentils. If you enjoy the sample stations at Costco, you have likely tried both. I had these from a friend who has moved and did not want to bother taking them.

The sticking point for making the idli was not having the proper steamer. I was hung up on serving them as individual portions. I saw where people use steel bowls or custard dishes to replicate this. At some point last night, I thought about the Chinese water eggs that I steam in a pie pan. Why not made the idli in a pie pan too and cut into wedges? I don't really have any obligation to make it in a mold. I just want to finish the box.

Idli is a fermented rice product. The instant idli needed 10 minutes to re-hydrate. It began stiff, then loosened and eventually bubbled from the citric acid and bicarbonate soda. I tasted it raw and did not particularly like it. After steaming for 20 minutes and resting, it was much better.


I served this with some Maxwell House Chai Latte bought to amuse my Mom. Supposedly there are 17 servings to this container, I think it was more like 6. You had to really add quite a bit of the mix to have any discernible taste.

Making conversation to fill the void, "I guess I served something really unique for breakfast today." Dad looked up, "We are used to eating unique food on a regular basis. It's only when we go out do we get boring food."

Four odd ball containers now off the shelves, clearing the way for future purchases!

Regards,
Cathy2

Pan toasted baguette w/brie, fig/apricot jam and shishito peppers = lunch. Tasty, easy, fantastic cost to deliciousness ratio.

jlawrence01 wrote:

Cathy2 wrote:
Tonight, via zoom, I join a newly minted cookbook club at the Highland Park Library. This evenings cookbook du jour is Sheet Pan Suppers by Molly Gilbert.

Regards,
Cathy2

What was your impression of that cookbook?

It is the kind of book I would take out to understand the one-sheet pan technique. It is not one I would likely buy. Plus you can find lots of one -pot or -sheet pan meals on the internet to get the idea of staggering when to added various foods, when to turn and have it all finished at once.

The Shakshuka recipe was in the book, because it supported the concept. I could have made this almost to completion using a 10-inch frying pan by the time my oven reached temperature. It was 35 minutes of cooking time in the oven. BUT, if it was a brunch and I am multitasking, this method might fit in just right.

My friends who participated liked what they made. One that interested me was fish finished over crispy potatoes.

The other plus, I took this book out of the virtual library Hoopla for 3 weeks. I can thumb through it a bit more to get some ideas and poof, it goes back on the shelf.

Regards,
Cathy2

I've made two "casseroles" in the past 30 days.
Both with tater tots on top.
Used Progresso ready to heat cream of whoknowswut instead of a standard condensed cream of whoknowswut.

I loved them both.

Send help.

Were you born in Minnesota?

Hi,

Using up the last half-pound of ground pork, I defrosted a half-pound of beef to be co-mingled in a batch of Sloppy Joe's. I am linking to the recipe I posted 14 years ago when Hammond made Sloppy Mac.

I finished a bottle of ketchup and drew upon a new one noting I have two more waiting in the wings. I guess I got a good deal, because really there is no need to have more than one bottle waiting.

I made a quick salad of Romaine dressed with Nebraska's Dorothy Lynch dressing. I bought a big bottle last year in Nebraska, though next time it will be smaller. I don't put heavy amounts of dressing, so a big bottle goes for far too long.


After this morning's Indian breakfast, everyone was happy with an easy to please lunch of Sloppy Joe's.

Regards,
Cathy2

Cathy2 wrote:I finished a bottle of ketchup and drew upon a new one noting I have two more waiting in the wings. I guess I got a good deal, because really there is no need to have more than one bottle waiting.

This is especially true because even though it won't go "bad" in pantry storage, the color and flavor will both diminish more rapidly when stored ambient, than if stored refrigerated. For best results, if possible, you should store it in the refrigerator.

=R=

Once opened, the ketchup and mustard live in the refrigerator. Until then, they have to suffer the indignities of shelf stable living.

Oh, the humanities!

Cathy2 wrote:Once opened, the ketchup and mustard live in the refrigerator. Until then, they have to suffer the indignities of shelf stable living.

Oh, the humanities!

Not to wax philosophical but when you have ten bottles of mustard, no more than three go into the refrigerator at a time ...

Now if I could get alond of some Kelley's mustard ...

Deer in headlights with no real plan and about to order delivery, I found a can of pasteurized crab meat in my fridge from I have no idea when. I probably bought it to do some project, got sidetracked and forgot about it as the can slowly found its way to the back of the fridge. I managed to turn it into crab cakes before it was too late . . .


Crab Cake and Roasted Broccoli*

1 pound crab meat
2 beaten eggs
1/2 cup good, home-ground whitebread crumbs
2 T dijon mustard
3 scallions, chopped
1/4 cup chopped garlic chives
Mix it all together and form patties
Cook over medium to medium high heat in a frying pan with a bit of oil, turning occasionally, until golden brown on both sides (I used peanut because I have some on hand).

*Broccoli by Julie who deftly uses the oven to make vegetables her bitch!

=R=

You know you’ve been in quarantine-land too long when you pretend you forgot to take a protein out of the freezer, suggest ordering a pizza and the hubs, who has NEVER said no to ordering a pizza, or ordering in generally, says “can’t you make one?”

I’m doomed !

jlawrence01 wrote:Not to wax philosophical but when you have ten bottles of mustard, no more than three go into the refrigerator at a time ...

Now if I could get alond of some Kelley's mustard ...

When I once had a much larger refrigerator, it was overstocked in condiments and not always enough food to eat.

I am more disciplined now in opening a new jar, by first checking there is not a duplicate or something close-to already open. I did find today I have two horseradish (actually three) in the fridge: conventional strong horseradish, a Polish sweet horseradish and horseradish cream sauce. The one least liked is the Polish sweet, so I need to use it where the sweetness is not so apparent.

I do have a lot of mustard, but only three bottles of ketchup.

Regards,
Cathy2