What's Cooking?

[ness]

Alright...had a taste for some soup and wanted chicken and wild rice. Scoured the web and most all the recipes were for a creamy (read: high calorie) style. So, I struck out on my own. 

First off, started some wild rice because it takes about an hour to cook. Then, sweated some onion, celery and carrot in a little oil.  After that, added in some flour to make a roux. Added in some chicken broth and dry thyme, parsley, bay leaves and seasoned pepper. Let that simmer for 30-45 minutes. 

Meanwhile I dismantled a rotisserie chicken. Can’t do that without sampling it a bunch. Let’s call it ¾ of a chicken in this recipe. 

Added the rice and chicken to the veggie and broth mixture and tasted it. Wanted to steer away from the cream, but this needed a little to make it shine. So, I added a some, but far less than the online recipes called for. Warmed it all up. This was very, very good. Love the nutty flavor of wild rice. 

[BilletHead]

  What's for supper?

   Squash, just squash.  Foraged for my squash. You say foraged like in the isle at Wal Mart? No a volunteer plant. Ok here is it's story. Traveling down the road one day I spied a road ditch vine growing. Down the road from a house in the country opposite side of the road. I knew it was a squash vine but did not know what kind. Next to a corn field. I never thought of it again until yesterday. The Mrs. and I were out again on the same road. We had a killing frost/freeze for four nights and the plants were dead. Low and behold there were twenty to thirty butternut squash all over the place. Door opened and the foraging commenced. Grabbed two. I am a meat eater by nature but need other sustenance too.  This thread opens my outlook in foodstuffs. So just squash tonight. I googled up how to do roast squash. Never done it. So before the Mrs. got home I split it, took out the seeds and popped it into the oven. Out it came as she pulled into the driveway. What are we having she asked? Squash. What else? just squash . Some butter and a sprinkle of brown sugar. Dinner is served! 

    Nothing left inside of mine and hers was the same,

 I think I may forage again tomorrow ,

BilletHead

[rps]

As I have told before, the wife and I have been experimenting with Blue Apron. We will continue a few more weeks. Learning recipes and tricks and also experiencing some hard to find ingredients. Last night was pumpkin cavatelli with a cheesy kale sauce. Tonight was broccoli/cheese turnovers with an apple/pea tendril salad.

[ness]

11 hours ago, rps said:

As I have told before, the wife and I have been experimenting with Blue Apron. We will continue a few more weeks. Learning recipes and tricks and also experiencing some hard to find ingredients. Last night was pumpkin cavatelli with a cheesy kale sauce. Tonight was broccoli/cheese turnovers with an apple/pea tendril salad.

I have to Google a lot of the Blue Apron recipes you post. Cavatelli and pea tendrils?? 😄

[Terrierman]

11 hours ago, BilletHead said:

  What's for supper?

   Squash, just squash.  Foraged for my squash. You say foraged like in the isle at Wal Mart? No a volunteer plant. Ok here is it's story. Traveling down the road one day I spied a road ditch vine growing. Down the road from a house in the country opposite side of the road. I knew it was a squash vine but did not know what kind. Next to a corn field. I never thought of it again until yesterday. The Mrs. and I were out again on the same road. We had a killing frost/freeze for four nights and the plants were dead. Low and behold there were twenty to thirty butternut squash all over the place. Door opened and the foraging commenced. Grabbed two. I am a meat eater by nature but need other sustenance too.  This thread opens my outlook in foodstuffs. So just squash tonight. I googled up how to do roast squash. Never done it. So before the Mrs. got home I split it, took out the seeds and popped it into the oven. Out it came as she pulled into the driveway. What are we having she asked? Squash. What else? just squash . Some butter and a sprinkle of brown sugar. Dinner is served! 

    Nothing left inside of mine and hers was the same,

 I think I may forage again tomorrow ,

BilletHead

Try stuffing the cavity with a ball of sausage and a tablespoon or two of maple syrup.

[BilletHead]

6 hours ago, Terrierman said:

Try stuffing the cavity with a ball of sausage and a tablespoon or two of maple syrup.

         Thad actually sounds pretty good! We made garlic sausage out of a pork butt. May have to try that in there. It is going to be seared duck breasts tonight so maybe tomorrow squash again . RPS's cardiologist would be happy with me vegging out more. 

   I foraged again today,

  BilletHead

[rps]

6 hours ago, ness said:

I have to Google a lot of the Blue Apron recipes you post. Cavatelli and pea tendrils?? 😄

Pea tendrils show up at our farmers market in the Spring. I love them in stir fry and in salads.

[MOPanfisher]

Butternut are one of my favorite vegetables, I can eat a half a one every meal.  Pea tendrils are fabulous in any sort of stir fry and pretty good in a salad.

[rps]

Tonight's Blue Apron will be roasted cauliflower steaks served on a purple hull barley salad with a brown butter/grape sauce. This one could go either way. Reviews later.

[BilletHead]

        Yes I know duck again? 

Yessiree seared mallard and a mix of our fall garden Lettice. Romaine, black seeded Simpson ,grand rapids and buttercrunch.,

       Sure went down the hatch good,

BilletHead