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

[rascal]

Today was national ice cream day in the US. I just made some no-churn dairy-free ice cream in the blender using coconut milk, pineapple, vanilla extract, ginger, and honey. It's in the freezer and should be ready in about 20-30 minutes.
View attachment 102591View attachment 102592View attachment 102593

I even have an ice cream maker here somewhere.

Russ

 

[msmofet]

Fried chicken strips (house blend seasoned flour), creamed corn, and Knorr's rice side dish.

 

[LissaC]

Some of the weekend meals:

Codfish fritters with carrot rice and padron peppers

Cold pasta salad with spinach, peas, carrots and black-eyed peas

 

[Yorky]

Bratkartoffeln........

Served 2 s.jpg

• Yorky
• 17 Jul 2023

 

[MypinchofItaly]

Skillet-baked spaghetti, which I neither cooked in a skillet nor baked in the oven ( ), along with a quick salad (with tomato vinaigrette), and homemade ciabatta:

View attachment 102585

Yes, the pasta gets broken into thirds, so once I get out of olive oil prison for frying those cherry tomatoes in that, I’m headed for a stint in spaghetti prison for breaking the pasta!

All Italian grannies greet you fondly

 

[karadekoolaid]

It would never have occurred to me to put cumin and cinnamon on the same dish.

I wouldn't say it's common in Mexican dishes, but it certainly exists.
With Indian food it's very common. Garam Masala (especially the "cheaper" version with cumin and coriander) has cinnamon in it and I can think of a few dhal recipes that use both as well.

 

[MypinchofItaly]

I'm off work today, too much heat to cook so I only had a tomato and basil salad.

 

[karadekoolaid]

Yesterday's lunch was late - about 4pm, supposedly because my SIL was coming for lunch (which might just have ruined my day).
After I'd rushed around the kitchen preparing food for 5, she called to say it was "too late"...
So we ate it in peace! Salade Nicoise:

 

[blades]

I wouldn't say it's common in Mexican dishes, but it certainly exists.
With Indian food it's very common. Garam Masala (especially the "cheaper" version with cumin and coriander) has cinnamon in it and I can think of a few dhal recipes that use both as well.

Bizarre combination of ingredients. That may explain why I have never taken to Indian cuisine.

 

[Yorky]

I wouldn't say it's common in Mexican dishes, but it certainly exists.
With Indian food it's very common. Garam Masala (especially the "cheaper" version with cumin and coriander) has cinnamon in it and I can think of a few dhal recipes that use both as well.

 

[rascal]

I wouldn't say it's common in Mexican dishes, but it certainly exists.
With Indian food it's very common. Garam Masala (especially the "cheaper" version with cumin and coriander) has cinnamon in it and I can think of a few dhal recipes that use both as well.

I use it in my garam masala as well.

Russ

 

[rascal]

Still not cooking but freezer stuff last night. Italian meatballs for 2.
Meds say 3 a day with food so I don't know what I will do. Dont normally have brekky or lunch most days. Still not driving so play it by ear.

Russ

 

[karadekoolaid]

Bizarre combination of ingredients.

Might be to some Western palates. I don't recall EVER seeing cumin (or cinnamon, come to that) in my mum's kitchen. However, "mixed spice" was added to my mum's buns (now known as cupcakes) and was a mixture of cinnamon, cloves, nutmeg and ginger. Cloves were always added to apple pie. NONE of those spices was ever considered for savoury dishes; only for sweets.
Cinnamon, cloves, nutmeg, black pepper, cardamom, star anise - all come from South East Asia. Spices like cumin, coriander, fenugreek, nigella, mustard seeds, saffron, etc. all originated in the Mediterranean/Middle East. The only "spices" in the Americas are Jamaica Pepper ( or allspice), annato seeds, Tonka beans and vanilla - unless you count chiles as spices.
That might be a reason why the use of spices in , let's say, the Northern Hemisphere's cooking is limited, whereas their use of herbs is abundant.

 

[rascal]

Might be to some Western palates. I don't recall EVER seeing cumin (or cinnamon, come to that) in my mum's kitchen. However, "mixed spice" was added to my mum's buns (now known as cupcakes) and was a mixture of cinnamon, cloves, nutmeg and ginger. Cloves were always added to apple pie. NONE of those spices was ever considered for savoury dishes; only for sweets.
Cinnamon, cloves, nutmeg, black pepper, cardamom, star anise - all come from South East Asia. Spices like cumin, coriander, fenugreek, nigella, mustard seeds, saffron, etc. all originated in the Mediterranean/Middle East. The only "spices" in the Americas are Jamaica Pepper ( or allspice), annato seeds, Tonka beans and vanilla - unless you count chiles as spices.
That might be a reason why the use of spices in , let's say, the Northern Hemisphere's cooking is limited, whereas their use of herbs is abundant.

I'm trying to recall what my mums spices were, I know there was buckets of salt. Maybe 4 or 5, I dont remember them.
Hell my spices I just topped up recently cost me 65 bux . Star anise cumin cassia bark and a few others. I prolly have about 50 or 60 different spices.

Russ

 

[Morning Glory]

I think a better approach would be to cut the cubes larger, parboil them and then saute them in a skillet with the spices in a little oil. The spices were 1/4 tsp each of salt, pepper, hot ground pepper, cinnamon, paprika, onion powder, garlic powder and cumin. It would never have occurred to me to put cumin and cinnamon on the same dish. Let us know if you come up with something good. If you do perhaps we can get the fearless leader to give you a virtual trophy.

I agree re parboiling then sautéing the potatoes. But I'm with karadekoolaid on the spice front. To me its quite normal to use cinnamon and cumin together, especially in Indian food. I've used them together countless times. Whether that combo is particularly Mexican is debatable. I may have a go at cooking this...