What did you cook or eat today (January 2023)?

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kaneohegirlinaz said:
Recipe please?
That looks amazing and I could gobble down that entire skillet
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I brown diced onions and left over, cut up steak, or roast beef, whatever you've got...Get a fond going and then add garlic and continue for a minute or two, then pour in some beef stock, black pepper and thyme and bring to a boil...meanwhile, blanch your bowties or egg noodles until half done, drain and transfer to the boiling stock and continue to cook pasta and stir..The broth reduces and pasta starch helps create a thick sauce that soaks into and coats the noodles..then I add parsley...

I usually start with about 2-3 cups of broth and half pound of pasta..keep adding stock if necessary until noodles are done to your liking..and you can cheat with a bouillon cube if you use them..
 
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I went the extra miles to H-E-B today, and got the fresh herbs I needed for my braised short ribs, but too late in the day to start a three to four hour cook. Tomorrow is supposed to be cold and rainy, so that will be a good time to do a long cook using the oven.

CD
 
Rocklobster said:
I brown diced onions and cut up steak, or roast beef, whatever you've got...Get a dark fond going and then add garlic and continue for a minute or two, then pour in some beef stock, black pepper and thyme and bring to a boil...meanwhile, blanch your bowties or egg noodles until half done, drain and transfer to the boiling stock and continue to cook pasta and stir..The broth reduces and pasta starch helps create a thick sauce that soaks into and coats the noodles..then I add parsley...

I usually start with about two cups of broth and half pound of pasta..keep adding stock until noodles are done to your liking..
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Nice and easy, and almost a one pot meal. You could probably make it a one pot meal by cooking the pasta all the way in the stock.

CD
 
caseydog said:
Nice and easy, and almost a one pot meal. You could probably make it a one pot meal by cooking the pasta all the way in the stock.

CD
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Sure you could..That's the way my mother made it...I like a little less starch and I can't leave well enough alone so I have to make things complicated...
 
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Snack plate. Turkish garlic sausage, stuffed medjool dates, a green apple and rice crackers with barbecue flavor.
20230124_161807.jpg
 
Rocklobster said:
Is it pizza bread? Bad Bruschetta? Who knows? I think I got the post vacation flu. Achey, tired, etc…this will go with some left over spagg from the other night. View attachment 95468
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We used to refer to it as pizza toast but we'd toast the underside (1 side only) first. Don't know if you did or not.
 
My house is full of the aroma of short ribs braising in the oven. It is going to be a very late supper. I'll post a photo tomorrow.

CD
 
kaneohegirlinaz said:
View attachment 95473
(photo credit Amazon)
This is Stouffer's brand French Bread Pepperoni Pizza.
It comes frozen, just heat `n eat!
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I just used garlic butter, sliced tomatoes and cheese. I used to slap some big old anchovies on top but I’m afraid to eat them since having a gout attack last year. They are one of the top foods to avoid. I miss them.

But…I haven’t had any reoccurring flare ups since my first and only time so I have been eyeing up the cans at work.
 
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