What did you cook today? (2014)

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Stuffed cabbage leaves. Why do they call it that? You're not stuffing the cabbage, you're rolling other ingredients in it. It's more like a cabbage leaf wrap.

Mine had corn, cheese, and chili beef-with-beans.

The corn was actual corn milled and shaped to look like rice, not the golden rice I've heard about. D'aww, I wanted some Frankenfood!
 
Last night for dinner I made pork chops and served them with brown rice and grilled peaches. It was my first time grilling peaches and they turned out surprisingly well and were a nice deviation from the usual vegetable route I tend to follow when it comes to dinner.
 
Another cabbage leaf wrap set: baby potatoes, and corned beef.

I call it "deconstructed colcannon". Even though the cabbage should apparently be curly kale, and the corned beef should apparently be bacon.

Next up: deconstructed taco! Cabbage stuffed with corn rice, ground chili beef, beans and cheese. Even though the cabbage should be lettuce...
 
We had people over so I made a large breakfast. We had blueberry pancakes, bacon, turkey bacon, scrambled eggs with herb roasted potatoes and I used a 7 grain bread from the farmer's market for toast. I also made some fresh squeezed orange juice and did the usual coffee and tea. It took awhile to make but now nobody is hungry so I was able to skip preparing lunch!
 
Steamed corn and potatoes in mushroom carbonara. This cutting out pasta thing that I'm trying isn't too horrible...even if it turns out I make the same nutritional mistakes (like substituting raw white radish in carbonara sauce, don't worry the carbonara was already cooked--it's just that radish is mostly a carbohydrate) it's getting me to be more creative with what I serve up.
 
Nothing so far, still stuffed from the dinner I made last night. Last night we had pork chops, mashed potatoes and green beans. I made an "herby" gravy type sauce for the potatoes and it was delicious.
 
vegetable lasagne for my grandfather on Saturday. It is my late grannie's recipe and he is rather partial to it. Hard to make for me though because I have to hope that the cheese sauce is OK being allergic to all dairy - I can't taste it to check.
Also made one with a white sauce (almond milk) and added a bag of spinach to it for us. Worked quite well really given I forgot I was using sweetened almond milk... next time I'll try unsweetened I think!
 
Champurrado. I think I might have mentioned the Philippine version which is chocolate sticky rice porridge. I finally got around to making something closer to the original Mexican version, with corn rice (can you tell I'm having fun with this ingredient?) tablea chocolate, muscovado sugar, star anise and cinnamon.

The recipe that I looked up only recommended one or the other, but I couldn't decide so I put both spices in.

It was intense. I think I should have corn-riced it down a little more...a lot more...because my throat and stomach both feel scraped and I'm burping the aftertaste of spiced cocoa and something like liquorice.

This was actually my first time working with star anise, I might have put too much. I'd only used aniseed before, which is apparently not even a related plant even though they have the same flavoring compound. Coincidence of nature.
 
Ellyn that sounds awesome! I love a recipe with star anise (I think I only used it once before when making holiday cookies) and you have definitely inspired me to look for these types of recipes. Last night I grilled some salmon, I used herbs from my garden to season the fish, and then sliced up some really big red tomatoes, layered with mozzarella, drizzled with light olive oil and added some fresh basil, sea salt and freshly ground black pepper.
 
I'm glad that my kitchen experiments are of interest ;)

Tonight: toasted bell peppers stuffed with macaroni and cheese. Hmm, should have picked a more tangy pepper, I think...but not bad. Also stuffed some cabbage leaves with macaroni and cheese.

So this is probably the healthiest macaroni and cheese dinner that I've ever had, so much with the vegetables.
 
Ellyn said:
I'm glad that my kitchen experiments are of interest ;)

Tonight: toasted bell peppers stuffed with macaroni and cheese. Hmm, should have picked a more tangy pepper, I think...but not bad. Also stuffed some cabbage leaves with macaroni and cheese.

So this is probably the healthiest macaroni and cheese dinner that I've ever had, so much with the vegetables.
Click to expand...

I have never thought to stuff peppers with mac and cheese, I like this idea as an alternative to a more traditional pasta or potato carb. Last night I made homemade pasta sauce, it was really good because I let it simmer all day and used lots of fresh herbs, paired it with some large shells and a huge green salad.This morning I made some oatmeal, it isn't something I usually eat in the summer but it is so yummy and filling I was craving it.
 
Last night I went really simple for dinner. I made some whole wheat pita pickets, and filled them with cheese, roasted turkey and some sharp provolone. I then roasted some red peppers for people to either put in the pita pocket or eat on the side.
 
I spent the entire day on my feet cooking at my parents' home for their party tomorrow. Potato salad - vast quantities, 2 cheese & onion quiche, 2 cheese & tomato quiche, 1 mushroom & onion quiche normal, 1 dairy free mushroom & onion quiche (for so I actually have something to eat). I have also cooked their sausages, and done various other bits and pieces. Tomorrow it is the turn of the salads, crudities and various other bits/dips/snacks/bread etc that needs to be done fresh on the day. Exhausted now! and I still have to cycle home and cook my own evening meal! :(
 
Not very much to be honest. We just had sandwiches. I know very boring.

today I have made a lemon drizzle cake. Its still cooling at the moment, then I'll do the drizzle bit.

for dinner we will have pasta with cheese, pepperoni, pieces of ham chopped and of course a tomato sauce. I'll do it in the oven and top it with cheese. Then we can have the lemon drizzle cake afterwards.
 
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