What did you cook or eat today (November 2020)?

[detroitdad]

This is the base for turkey and wild rice soup. Its been cooking for 12 hours.

 

[MypinchofItaly]

You know I don't like spinach, but you got the love for making a tree out of it!

I knew you couldn’t resist to the Xmas tree

 

[indianwells]

Tuna and king prawn spaghetti with peas and mushrooms.

 

[TastyReuben]

A plate of bread stuffing, scalloped potatoes, and gravy.

 

[Morning Glory]

Since I came back home for lunch and as I had some spinach and flour (enough now), I’ve made spinach crêpes then filled with cheese and prosciutto

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They are so beautifully green and spinachy! My sort of food.

 

[Morning Glory]

You know I don't like spinach, but you got the love for making a tree out of it!

You know what? If it was combined in a pancake batter like this I reckon you might like it. Isn't it the 'mouthfeel' of cooked spinach that you dislike?

 

[TastyReuben]

You know what? If it was combined in a pancake batter like this I reckon you might like it. Isn't it the 'mouthfeel' of cooked spinach that you dislike?

Among other things. I'm just opposed to the existence of spinach overall.

 

[caseydog]

Among other things. I'm just opposed to the existence of spinach overall.

I hated spinach as a kid, but all we ever had was canned spinach, that was then cooked to death.

I now love fresh spinach in a salad, or as part of a spinach and artichoke dip.

CD

 

[caseydog]

I had a meaty sliced turkey sandwich this evening -- on a burger roll, MG. That did not make it a turkey burger.

CD

 

[epicuric]

Using up leftovers. Chicken thigh on tomato and caper sauce, topped with cheese. Sweet potato fries.

 

[detroitdad]

An amazing wild rice and turkey soup

 

[rascal]

Tuna and king prawn spaghetti with peas and mushrooms.View attachment 51455

I could so eat that right now!!

Russ

 

[rascal]

Using up leftovers. Chicken thigh on tomato and caper sauce, topped with cheese. Sweet potato fries.View attachment 51461

We love sweet potato fries, called kumara here. About 4 different colours.

Russ

 

[Burt Blank]

A bit repetitive maybe, buy the Langoustine are really abundant, prime and cheap, to put it in cost context they cost about the same as hake and about 40% less than swordfish. Buzaru with good bread and a green salad.

Note the nice tight curl of freshness

Do you suck the heads ? Still plenty of flavor left in the shells and claws so they will join there colleagues in the freezer for stock.

 

[Burt Blank]

Tonight is going to be Blanquette de Veau, followed by the tester Christmas pudding. I'm practicing my arsonist skills on it. Pic tomorrow subject to survival.