What did you cook/eat today (March 2017)?

[Cinisajoy]

Did you cook it outdoors, Cin?

We had corned beef, cabbage, and redskin potatoes today. And soda bread.

I hope I see good sales on corned beefs this weekend. I want to make a pastrami in the smoker when the weather warms up.

No inside but I don't have central heat and air so my kitchen was less than 70° F.
My brother gave me a tip to rest meat in the winter.

 

[Yorky]

Bacon and fresh tomato in lightly toasted wholemeal bread.

 

[MypinchofItaly]

 

[MypinchofItaly]

 

[MypinchofItaly]

 

[MypinchofItaly]

I'm preparing risotto with leftover artichokes leaves...

 

[MypinchofItaly]

 

[MypinchofItaly]

 

[Morning Glory]

@MypinchofItaly, I've come to the conclusion that your artichokes are very young ones and possibly a different type to the one's I have. The leaves on mine (although not poisonous) are absolutely not edible. They are very tough and fibrous even after cooking. Its only the soft base of the leaves which is OK (and the heart and stem).

 

[MypinchofItaly]

View attachment 5784

I have put the leaves ( after boiled) in a mixer with a pinch of salt and pepper and mixer altogether until I obtained a puree..then I put this puree in the half cooking rice and mix..the taste isn't so strong like the whole Artichokes, but trust me, is very good, delicate but good.

 

[The Velvet Curtain]

Then why did she nuke the potatoes? I would have baked them.
I may borrow her recipe since I have an eye of round roast.

If I do baked spuds during the week when I get in from work I usually nuke them for 5 minutes to get them softened the put them in a hot oven for 20-30 minutes to get the skins crisp and finish them off. It does save time.

 

[Yorky]

If I do bakes spuds during the week when I get in from work I usually nuke them for 5 minutes to get them softened the put them in a hot oven for 20-30 minutes to get the skins crisp and finish them off. It does save time.

That's roughly what I do. For a medium size spud, say 125mm long x 150mm circumference, I'd nuke them for 90 seconds per potato and then cook in the oven until crisp. I now use the halogen oven for the second phase.

 

[MypinchofItaly]

@MypinchofItaly, I've come to the conclusion that your artichokes are very young ones and possibly a different type to the one's I have. The leaves on mine (although not poisonous) are absolutely not edible. They are very tough and fibrous even after cooking. Its only the soft base of the leaves which is OK (and the heart and stem).

What a pity...I boiled them for about 20 minutes.

 

[Cinisajoy]

Today will be pork roast, rice and not sure.

 

[Morning Glory]

Today will be pork roast, rice and not sure.

I often cook up 'not sure' .