What are you cooking or baking today?

dobielvr said:
I've had mashed potato enchiladas, and they were very good...but never potato tacos. How are the potatoes prepared?
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I've never had mashed potato enchiladas - sounds like a winner!

For potato tacos, some use tater tots or mashed potatoes, but this is how we make it:

Saute diced red potatoes in a little oil and chimichurri sauce until they're cooked through and slightly crisped.

In a separate pan I sear sliced tofu that I've coated with a little soy sauce and taco seasoning. (About a Tbsp of each for 16 oz of tofu.)

Funny thing - despite my daughter's family being omnivores, and she made carne asada for their tacos, her kids prefer potato and tofu tacos to meat and made their tacos with what I brought. When wrapping up to leave, I asked if I should leave the leftover tofu, and the kids both said, "Yes, PLEASE!" Who'd guess 10 & 13 year old omnivores would feel that way about tofu?
 

StarSong said:
I've never had mashed potato enchiladas - sounds like a winner!

For potato tacos, some use tater tots or mashed potatoes, but this is how we make it:

Saute diced red potatoes in a little oil and chimichurri sauce until they're cooked through and slightly crisped.

In a separate pan I sear sliced tofu that I've coated with a little soy sauce and taco seasoning. (About a Tbsp of each for 16 oz of tofu.)

Funny thing - despite my daughter's family being omnivores, and she made carne asada for their tacos, her kids prefer potato and tofu tacos to meat and made their tacos with what I brought. When wrapping up to leave, I asked if I should leave the leftover tofu, and the kids both said, "Yes, PLEASE!" Who'd guess 10 & 13 year old omnivores would feel that way about tofu?
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Sounds good w/the addition of the chimichurri sauce on the potatoes, and adding the taco seasoning to the tofu would work for me. You're really switching up those kid's palates lol. Move over Martha Stewart...there's new cook in town. :giggle:
 
Wh
StarSong said:
I've never had mashed potato enchiladas - sounds like a winner!

For potato tacos, some use tater tots or mashed potatoes, but this is how we make it:

Saute diced red potatoes in a little oil and chimichurri sauce until they're cooked through and slightly crisped.

In a separate pan I sear sliced tofu that I've coated with a little soy sauce and taco seasoning. (About a Tbsp of each for 16 oz of tofu.)

Funny thing - despite my daughter's family being omnivores, and she made carne asada for their tacos, her kids prefer potato and tofu tacos to meat and made their tacos with what I brought. When wrapping up to leave, I asked if I should leave the leftover tofu, and the kids both said, "Yes, PLEASE!" Who'd guess 10 & 13 year old omnivores would feel that way about tofu?
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When seasoned well, tofu is pretty tasty. I've never used chimichurri sauce. I need to don't I?
 
hearlady said:
I made pesto. We had a lot of basil. I freeze it in ice cube trays in 2 tblsp servings. It occurred to me that I could make pesto hummus by adding a cube to pureed chick peas. I'm sure it's been done. How easy that would be!
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I make hummus at least weekly, starting with dry garbanzos. Other than a little cumin, I don't flavor the batches, but will sometimes stir pesto or other ingredients into a small amount of hummus.
 
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Cleaned out the fridge today. Dinner tonight is baked chicken with mushrooms, green onions, garlic and shishito peppers. A squash of some kind which I don't know, I found at the local farm market. Maybe a crookneck? Very bumpy skin, orange. I just cut it up, scraped out the seeds and placed it in a baking pan in the oven with the chicken. Will see how it is.

With the fridge cleaned out, time to go to the market. Looks pretty empty, lol.
 
I'm in reduce-the-freezer-contents mode these days, so yesterday morning I ate 1/2 a container of French vegetable soup from a while back. Added brown rice and fresh veggies to turn it into a meal. Will do the same today with the remaining soup.

When TGS comes this weekend, I'll defrost some homemade calzones and a container of tomato sauce for our lunch — he loves calzones, as do we, and I'm in a strong inventory position on them at the moment.
 
@PeppermintPatty, in the spring my husband bought a cookbook at the Menard's (home improvement store). That book resulted in me needing to buy a second round 5-quart dutch-oven (Lodge cast iron) along with proofing baskets. It also resulted in the purchase of a second book by the same author. He was baked bread from until early summer & now he is back to baking with cool temps returning.

Today he made two round loaves of 40% whole wheat & he has more dough proofing for a white loaf from the second book. I'll freeze the extra loaf for when we need them later.

My bread recipes don't call for the long proofing or measurements by weight like his book. I should make some buns & freeze them so we have them on hand, too.

Homemade bread is so much better than the store. If I have to buy it, I like the non-GMO that Aldi has or from the IGA bakery in town.

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Lilac said:
@PeppermintPatty, in the spring my husband bought a cookbook at the Menard's (home improvement store). That book resulted in me needing to buy a second round 5-quart dutch-oven (Lodge cast iron) along with proofing baskets. It also resulted in the purchase of a second book by the same author. He was baked bread from until early summer & now he is back to baking with cool temps returning.

Today he made two round loaves of 40% whole wheat & he has more dough proofing for a white loaf from the second book. I'll freeze the extra loaf for when we need them later.

My bread recipes don't call for the long proofing or measurements by weight like his book. I should make some buns & freeze them so we have them on hand, too.

Homemade bread is so much better than the store. If I have to buy it, I like the non-GMO that Aldi has or from the IGA bakery in town.

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Hi Lilac
My husband is looking for a cast iron Dutch oven also. He makes most of the bread . At the moment he isnt making sour dough bread so proofing baskets aren’t necessary yet. Thats not to say he doesnt want to make sour dough bread. He’s talked about it for some time now. Thanks for the book titles. I shall do a bit of research and try and get them.

My husband weighs everything on the scale as do I when I’m helping. He’s found recipes he likes and made them to his liking by reducing sugar and salt etc., I’d still like to make round sour dough bread someday so thanks for all the info. I really appreciate it.
 
Yesterday I baked a big pineapple upside down cake for the Spousal Equivalent's birthday. It was sweet and gooey and delicious. I used the juice from the can of pineapple rings instead of water, so it was even more pineappley. I even bought a jar of maraschino cherries to put in the pineapple rings. It's mostly gone today. <satisfied smile>
 
PeppermintPatty said:
We use a lot of smoked paprika. Is sweet paprika just plain paprika? Can you or anyone explain the sweet paprika verses smoked paprika.?
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The smoked is where the paprika peppers have been dried over smome leaving a very nice flavor that isn't overpowering. I love it on top of deviled eggs.

The regular paprika is the same pepper not smoked. It has a milder flavor, but I will add more to recipes depending on how I want that flavor to stand out in the finished product.

I buy all of my spices from the bulk food store which sell so much that they have a good turn over in everything. I won't buy anything from the big stores because it's already stale by the time you get it without any flavor.

We use a lot of paprika when we cook & I have a 2 cup canning jar full of both the regular & the smoked in the cupboard.
 
jujube said:
Yesterday I baked a big pineapple upside down cake for the Spousal Equivalent's birthday. It was sweet and gooey and delicious. I used the juice from the can of pineapple rings instead of water, so it was even more pineappley. I even bought a jar of maraschino cherries to put in the pineapple rings. It's mostly gone today. <satisfied smile>
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That is my family's request for all their birthdays too. Someone needs to step up and learn my secret so it keeps going, can't last forever just coming from me.
 

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