What did you cook or eat today (May 2024)?

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SatNavSaysStraightOn said:
I went to make lasagne only I didn't have any lasagne sheets. I thought, very briefly, about making my own and even considered making the lasagne sheets from sweet potatoes & flour or even butternut squash and flour, and then decided, forget that idea. I just thinly sliced the home-grown butternut squash instead and used those slices instead of lasagne... served with steamed cauliflower and the extra butternut squash I couldn't easily fit into the 'lasagne'.

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So the lasagne typically makes about 10 portions when 3 tins of tomatoes are used, and I had a 1.4kg squash to use (without seeds)... so 10 portions of lasagne were made, 8 of them getting the vegan cashew miso sauce I use instead of a cheese sauce. We've found it has more flavour if we don't cook it, so I poured it on after the 'lasagne' was cooked. At least today's version will have the full flavour of the sauce.

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Looks like a lot of effort went into it 👌
 
SandwichShortOfAPicnic said:
Looks like a lot of effort went into it 👌
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It isn't that hard. The recipe is on here somewhere. It's just onions, celery and carrots (though i did throw in 2 rings of lentils this time around). Then tinned toms, simmer..... If you want the cheese sauce, you'll need to make one, then assemble by layers and bake in oven. It is also quite easily done in stages. The veg was chopped this morning before I took hubby to the doctors... then I did the cooking of the sauce when we got home and layered it up without the vegan cheese sauce... put into the oven on auto timer and it did the rest.
 
We got pick up for dinner last night as Craig wanted something not from home. So, Cuban food, palomilla steak and maduros for me, ropa vieja for him, plus rice and black beans for both. Oh, he ordered a Mexican pizza for an appy. I tried 1 piece and I'll pass on getting again.

The picture is half of what I got.

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JAS_OH1 said:
Hey, so I often use heavy cream in my homemade mac n cheese but never tried evaporated milk. Beyond being shelf stable, do you think it's much different? I don't tend to keep evaporated milk on hand though my ma did for baking. I do almost always have a quart of heavy cream in the frig--since it usually is ultra pasteurized the use by date is often a month or so from when I buy it. But do you think that using evaporated milk is better?
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I have not used heavy cream to make mac and cheese. If I’m going to make the make and cheese I get a can of evaporator milk. We also keep heavy cream and n the fridge.
 
JAS_OH1 said:
I just ate some leftover stuffed French toast with banana and cream cheese filling and fresh strawberries on top.
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Yum except strawberries. I hate strawberries. I would make this but for me personally I’d use cherries. Maybe blueberries
 
pocofan said:
I have not used heavy cream to make mac and cheese. If I’m going to make the make and cheese I get a can of evaporator milk. We also keep heavy cream and n the fridge.
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I made a batch with 5 different kinds of cheese and used heavy cream and took it to our family party yesterday. My nephew put it in the smoker and it was ah-mazing!
 
pocofan said:
Yum except strawberries. I hate strawberries. I would make this but for me personally I’d use cherries. Maybe blueberries
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I have blueberries (and blackberries and strawberries) in my frige but no cherries. I do like cherries very much but taking the pits out would be a PITA. I love strawberries more than any of the previously mentioned fruits.
 
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