Cooking

That looks VERY good. Make mine on the rare side of medium rare please. :)

Jeff
 
I have never had it prepared at home - but I have had duck at a restaurant and it was very good.

I think it's pork chops for us tonight.

best

mqqn
 
I made vegan chili and cornbread from scratch yesterday, and it turned out pretty darn good even though the chili wasn't very spicy (my wife doesn't like spicy food) and I forgot to mix the apple sauce into the cornbread batter so it came out a bit crumbly, but still plenty moist and sweet. I would give a recipe for the chili but I didn't measure a darn thing--I did use freeze dried tomato powder meant for long term food storage to make the tomato sauce, though, and that worked out great! Here is the cornbread recipe I used, with some modifications and substitutions:

Sweet Yellow Cornbread
Ingredients

1 c. self-rising flour*

1 c. yellow cornmeal

1/4 c. white sugar

1/4 c. honey (if you don't want honey in it you can do 1/2 c. white sugar instead)

1 egg (1/3 cup applesauce)

1 c. milk (plain soymilk)

1/3 c. butter (vegan butter substitute)

1 Tbsp. vegetable oil


* If you’re using all-purpose flour, add about 1/2 -1 tsp salt and 2 tsp baking powder to the dry ingredients.

Directions

1. Preheat oven to 400 degrees. Lightly grease a 9″ round pan (our 9″ cast iron pan does just fine, but let the pan preheat in the oven if using cast iron).

2. Add flour, cornmeal, and sugar to a large mixing bowl and whisk the dry ingredients together until well combined.

3. Stir in egg (apple sauce), milk (soymilk), oil, honey and melted butter (vegan butter substitute) until dry ingredients are “wet”, but don’t over-mix. Pour batter into pan.

4. Bake for 25-30 minutes if using a cast-iron pan or 20-25 minutes if using another type of pan.

ETA: I made this again tonight, but remembered the apple sauce this time. The inclusion of the apple sauce gave the cornbread a very cake-like texture that was very soft and tended to tear when I cut it, so it depends on how you like your cornbread. Some people like theirs cakey and some like it a little more biscuity. I think I'll take the apple sauce out in the future for the more biscuity texture, since it was still plenty moist enough and flavorful.
 
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Tonight I had fresh-caught salmon that I marinated in a sweet/spicy/garlicky glaze and then grilled. Also made a cold red potato salad with red and green bell peppers and an Italian creamy dressing. It was oh-so-tasty, memorable, in fact.
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Anyone cooking a ham for Thanksgiving?
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I asked Karen to come up with a good glaze for ham. What she came up with is unbelievable.
 
Mmmm. ok, that does it. i think it is time for me to eat dinner. compliments to the chef.
 
doc trinidad said:
we are all dieing to hear what was in it!:D
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She made a dry glaze with brown sugar, and some of her seasonings and smoked spices. She won't even tell me exactly what's in it. :eek:

Now she's teasing me with, Steak, bacon, pasta and broccoli.
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Yum! She sure knows how to cook!

Maggie made a huge pot of vegetable beef soup, which we have been eating.

I am using the smoked pepper in the soup - it makes it even better!

best

mqqn
 
cbwoods67 said:
Just took this out of the oven.
It may not be pretty but it is delicious.

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oh wow! yeah, like John said...i love a mushroom pizza. but, i'm particular. i do not like it when they just throw raw mushrooms on it and toss it in the oven. i sautee them in butter and garlic first....then toss 'em on. dangit Coop! i'm hungry. that looks great.
 
I was inspired by both the Stuffed Green Pepper Soup and the Spicy Chili posted recently, and came up with Ten Peppah Pulled Pork Chili. Shared it with my guinea pig neighbors and we all rated it 10 peppers!
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