What's Cooking?

[BilletHead]

Massave hen of the woods picked yesterday. We tackled it. Pat made hen of the woods casserole and I worked up for pickling some. This morning doing just that.

[Foghorn]

Eatin good in the neighborhood!

[MOPanfisher]

Sunday evening we made a big pot of super rich and creamy tater soup with onions and turkey bacon in it.  Some of that big old shroom would have been perfect in it.

[rps]

13 bean soup package, throw away the flavor pack. Soak beans over night. Drain. Add diced onion, carrot, ham, and a packet of Lipton vegetable soup mix. Add a dash of Worcestershire sauce, minced garlic, salt, pepper, bay leaf, herbs, and chicken broth. simmer until the beans are done. Use a handheld blender to puree some of the beans. Add spinach and diced fresh tomatoes. Bring to temp and serve with good bread.

[BilletHead]

8 hours ago, rps said:

13 bean soup package, throw away the flavor pack. Soak beans over night. Drain. Add diced onion, carrot, ham, and a packet of Lipton vegetable soup mix. Add a dash of Worcestershire sauce, minced garlic, salt, pepper, bay leaf, herbs, and chicken broth. simmer until the beans are done. Use a handheld blender to puree some of the beans. Add spinach and diced fresh tomatoes. Bring to temp and serve with good bread.

 

            I really like this soup. Easy to make and tasty. Brown beans and cornbread too. My father said he practically grew up on them out of necessity. Said he took bean sandwiches to school for lunch. 

     Only downside I can see with eating so many beans is fart city to follow. There is some satisfaction to ripping off a good one once and awhile though. I LIKE BEANS.  

[ness]

It feels like chili season is upon us. So, chili verde -- my easy version. Two thick-cut chops, Herdez mild salsa verde, green chiles, onion, garlic, etc. Still getting Jimmy Nardello peppers so added a couple. Brown chops, slice into planks and braise about an hour. Shred the pork and add a couple types of canned beans. I prefer pintos, but this is what we had on hand.
 

Leftovers tonight. This will go over eggs on tortillas.

[BilletHead]

22 hours ago, ness said:

It feels like chili season is upon us. So, chili verde -- my easy version. Two thick-cut chops, Herdez mild salsa verde, green chiles, onion, garlic, etc. Still getting Jimmy Nardello peppers so added a couple. Brown chops, slice into planks and braise about an hour. Shred the pork and add a couple types of canned beans. I prefer pintos, but this is what we had on hand.
 

Leftovers tonight. This will go over eggs on tortillas.

                   Hey you,

    How was the Huevos Rancheros?

[ness]

1 hour ago, BilletHead said:

                   Hey you,

    How was the Huevos Rancheros?

Still to come!

[BilletHead]

      A very old but new (to me) cooking vessel. Used it for this afternoons meal. 

About three weeks ago I made a score on a Dutch oven. A very old "ERIE" Dutch oven. We are talking before the Griswold name was used. Circa 1910, 113 years old. A very well taken care of survivor.  I ran it through the E-tank and cleaned and restored it. I would give it a 9.9 being it isn't new off the showroom floor. 

      So today it was used for frying fish, hybrid to go with fried potatoes using a 10 Arc Wagner. 

     Some things are just too good to pass up. 

[ness]

1 hour ago, BilletHead said:

      A very old but new (to me) cooking vessel. Used it for this afternoons meal. 

About three weeks ago I made a score on a Dutch oven. A very old "ERIE" Dutch oven. We are talking before the Griswold name was used. Circa 1910, 113 years old. A very well taken care of survivor.  I ran it through the E-tank and cleaned and restored it. I would give it a 9.9 being it isn't new off the showroom floor. 

      So today it was used for frying fish, hybrid to go with fried potatoes using a 10 Arc Wagner. 

     Some things are just too good to pass up. 

I don’t know squat about cast iron, but that’s a beautiful piece right there! And a century plus. Dang.