What did you cook, eat or drink today (February 2019)

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morning glory said:
Very nice! I presume you cook the shells first and then fill them (I haven't ever tried this before).
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We do. We make a huge batch of these with a ricotta, mozzarella and Parm R filling, sometimes with spinach, sometimes without. Freeze them in a single layer, then bag them up, and take out what we need for a meal later on.

Our dinner last night was roast beef with gravy, cauliflower/potato mash, and carrots/zucchini/yellow squash.
 
It’s zucchini/courgette glut time here. I picked 12 monsters on Friday. Gave away 8. Cooked the other 4 yesterday then picked another 5 this morning. Expect everything zucchini from me in the coming weeks.

Last night I cooked the Tian de Courgette from Mastering the Art of French Cooking (2) and a chargrilled zucchini salad that went like this.

I cut 2 monsters in half, scooped out the seedy guts, sliced them about 7mm into “moons” then tossed them with garlic & a generous slurp of olive oil in a big bowl.

Onto a hot BBQ plate, colour them but don’t cook too much.

Back into the bowl. Let cool. Toss in loads of chopped parsley, basil & mint plus some lemon juice.


Served all of this zucchini with garlic sweet chilli chicken sausages I bought from the fancy butcher at Katoomba.
 
SatNavSaysStraightOn said:
Chilli and rice . luke warm chilli, hot rice. It was 37C and I didn't want anything hot temperature wise .

I bought a new pot of chilli powder and added about 1 tbsp of it to the pot of chilli. We finally have a slightly spicy pot of food.
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How many actual chilli peppers?
 
A dish I stole and then made my own from a restaurant called I "heart" Tacos. It's a vegetarian burrito made with a filling of skinned/seeded poblano peppers cut in strips or diced, corn, diced onions, garlic, all sauteed, cooled, mixed with creama (which is kind of like a thin sour cream, but tangier) and a Mexican melting cheese, plus green rice (cilantro, onion, garlic, sometimes a raw poblano or green bell, mixed with rice cooking liquid in blender to pulverize solids), wrapped in a tortilla, topped with a green sauce (tomatillos, onions, garlic, sometimes a poblano) and some more cheese. They use the filling part for quesadillas and tacos as well.

Craig went red with a filling using chorizo, refried pinto beans, and I'm not sure what else he put in there besides some cheese, and a red rice (a dried chili, tomato, onion, garlic like above).
 
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