What are you eating?

[Pohjolas Daughter]

Joanie Zisk

https://www.amazon.com/gp/product/1974808696/

I looked at some of her recipes (via Amazon and on her website).  She has some nice ideas.  What have you thought so far of the ones that you have made?

PD

[DavidW]

I looked at some of her recipes (via Amazon and on her website).  She has some nice ideas.  What have you thought so far of the ones that you have made?

PD

I've cooked roughly a third of the recipes in the book.  There was a pasta dish that I didn't like because the sauce was too soupy and there was a chickpea curry that I thought was too bland, and everything else I've liked.  And my favorite recipe is the Chili.

[Pohjolas Daughter]

spaghetti with chicken cutlet 

Is your "rolling eyes" emoji a good thing or a bad thing?  Hoping that you enjoyed it!  And any veggies/salad to go with it?

Here:  made some lentil soup a couple of days ago...o.k. recipe, but want a better one.  Thinking of making some mac 'n cheese for dinner tonight (adding in some pre-cooked broccoli and making my own bread crumbs to go on top).

PD

p.s.  And I almost forgot to say welcome to the forum! 

[DavidW]

spaghetti with chicken cutlet 

I did something similar a couple nights ago but made it Italian sausage. 

[DavidW]

Thinking of making some mac 'n cheese for dinner tonight (adding in some pre-cooked broccoli and making my own bread crumbs to go on top).

PD

That is one of Abbey Sharp's "hunger crushing combos"... oh wait I'm wrong.  She doesn't add broccoli, she adds cauliflower and butternut squash.

[DavidW]

Here:  made some lentil soup a couple of days ago...o.k. recipe, but want a better one. 

I like the one from Joy of Cooking.  Balsamic vinegar and thyme really does the trick.  That is unless you want a more popular Indian variety.

[LKB]

Steak and eggs, in about 30 minutes. 

[Pohjolas Daughter]

That is one of Abbey Sharp's "hunger crushing combos"... oh wait I'm wrong.  She doesn't add broccoli, she adds cauliflower and butternut squash.

I like the one from Joy of Cooking.  Balsamic vinegar and thyme really does the trick.  That is unless you want a more popular Indian variety.

Thanks for the ideas!  I do have a Joy of Cooking and will see whether or not it's in there (mine is an older copy).  And I should also pick the brains of a local Middle Eastern restaurant as they make one there that I like.

The soup that I made (like a lot of soups) tasted better a day or two later.  And, yes, a good Indian recipe would be nice too (I suspect that I should have added more curry powder).

PD

[Brahmsian]

Just made roasted garlic soup. So good! I ended up adding my leftover diced Christmas ham into it and think it was a great combination.

Made a double batch as I had so many garlic bulbs given to me. I still have many bulbs remaining to do other things with it. At least garlic has a good shelf life! 🙂

[Brahmsian]

Made this tonight - very straightforward, and also turned out fabulous.  Warmed some sourdough bread to soak up the juice.

Oh, excellent! So glad to hear you enjoyed it, and the sourdough bread sounds delicious. Good idea!

[Papy Oli]

Oh, that Chanakhi recipe looks very appetising. Saved for a forthcoming weekend 

[Papy Oli]

I used Charlotte potatoes and a leg of lamb from the supermarket - so not a cheap dish - but worth it.

The one change I would make next time would be to cut the lamb into bigger chunks.  Maybe it was the particular piece of meat I was using, but the 1-inch pieces specified by the recipe seemed to shrink a fair bit in the cooking.  Doesn't affect the flavour, just a personal preference.

Sounds nice. I love those one-pot slow-cooked stews so I'll definitely try that one. I tend to prefer larger chunks where possible too for my Boeuf bourguignon or lamb & chicken couscous.

[Brahmsian]

And of course similar to a lot of soups and stews, it is better the next day!  I hope you enjoy it once you give it a shot Olivier!

[Pohjolas Daughter]

Homemade pizza, my favorite dish

Oh, nice!  And welcome to the forum!

So, what did you put on your pizza and how do you like to bake it? 

PD

[Brahmsian]

Made this yesterday for dinner and it was excellent!  Although I used pork hocks, not pork shanks (although the terms are interchangeable I find, depending where you are from).  I also didn't have fennel bulbs, thus I substituted with some celery stalks and a teaspoon of fennel seeds.

Braised Pork Shanks with Gravy

[Pohjolas Daughter]

Made this yesterday for dinner and it was excellent!  Although I used pork hocks, not pork shanks (although the terms are interchangeable I find, depending where you are from).  I also didn't have fennel bulbs, thus I substituted with some celery stalks and a teaspoon of fennel seeds.

Braised Pork Shanks with Gravy

Sounds yummy!

PD

[LKB]

Processed food at work , but looking forward to steak and eggs tomorrow morning.

[Wanderer]

Today is Palm Sunday in Greece (Κυριακή των Βαΐων) and the dish traditionally prepared for the day and which we'll be having is batter-fried (in olive oil, of course) fish and skordaliá. What is skordaliá, you might ask? Only one of the most amazing things known to man, provided you like garlic. 😎

[Pohjolas Daughter]

Today is Palm Sunday in Greece (Κυριακή των Βαΐων) and the dish traditionally prepared for the day and which we'll be having is batter-fried (in olive oil, of course) fish and skordaliá. What is skordaliá, you might ask? Only one of the most amazing things known to man, provided you like garlic. 😎

Nice!  I haven't had it before but I do love garlic.  How do you make yours?

PD

[Brian]

Today is Palm Sunday in Greece (Κυριακή των Βαΐων) and the dish traditionally prepared for the day and which we'll be having is batter-fried (in olive oil, of course) fish and skordaliá. What is skordaliá, you might ask? Only one of the most amazing things known to man, provided you like garlic. 😎

Love skordalia. The more my mouth feels like it's on fire, the better.