What are you cooking or baking today?

The cake is sitting on the counter waiting to be served. I cut a tiny little corner out to make sure it was edible. I’m so ready to devour a large piece.

Also made a huge pot of Split Pea soup this morning. Enough for a few lunches and then some containers for later.

Even this basic soup isn’t inexpensive. The carrots alone were $5, because they were from the Farmer’s Market. Next time I’ll buy some from the grocery store. When I break down the cost per serving, it’s still worth it. I don’t eat soup.
 
I felt like cooking today. Nothing like some of the elaborate meals some post. I can cook. I just havent felt like it. :D
Tonight I fixed baked pork chops with my microwave mashed potatoes topped with my usual French onion dip.
For a vegetable half a bag of frozen Brussel sprouts. And some apple pie filling baked with a dab of butter and some cinnamon.
Im lazy so I do pie filling instead of baking apples. I have enuf leftovers for a do over meal tomorrow.
 

DD made a casserole last night...curly pasta, spaghetti sauce, mozzarella and lots of pepperoni. We haven't had it in a long time.

Tonight is Mexican Potato Soup. It's in the crockpot as we speak.

Tomorrow DGD is making breakfast for supper. Scrambled eggs, bacon, fried apples, pancakes. Fine by me! I like breakfast for supper.

Publix has pork tenderloins BOGO this week. If DD gets one, it'll be Sunday dinner. I like their BOGOs because if you only buy one, it's half price. If you get two, it's still really half price!

Not baking anything today, though. The baked apples were a big hit. Next time we have dessert will be either Saturday or Sunday. It's gonna be hot fudge pudding cake.

We've been doing a lot of cooking at home in the past couple of weeks, the only exception has been pizza last week, and was picked up not delivered. I haven't asked, but I'll bet DD has noticed a big difference in her bank balance. Drive thru is pricey!
 
I have this idea for black bean and rice cupcakes. Soak the beans overnight then rinse them a few times. I read somewhere that this minimizes the gas effect. Cook the beans and rice in a crock pot. Rinse any leftover liquid and add in some kind of salsa. Going for an Authentic South of the Border flavor minus jalapeños.

Any cooking wizards here have some great ideas to perfect this? It would be a complete protein meal according to ai.
 
Lawrence00 said:
I have this idea for black bean and rice cupcakes. Soak the beans overnight then rinse them a few times. I read somewhere that this minimizes the gas effect. Cook the beans and rice in a crock pot. Rinse any leftover liquid and add in some kind of salsa. Going for an Authentic South of the Border flavor minus jalapeños.

Any cooking wizards here have some great ideas to perfect this? It would be a complete protein meal according to ai.
Click to expand...
Start the beans and don’t add the rice until later. I’ll be mush if you start these at the same time. If you don’t mind a few calories, sprinkle a little grated cheese on when serving. Maybe sour cream if you like it.
 
Lawrence00 said:
I have this idea for black bean and rice cupcakes. Soak the beans overnight then rinse them a few times. I read somewhere that this minimizes the gas effect. Cook the beans and rice in a crock pot. Rinse any leftover liquid and add in some kind of salsa. Going for an Authentic South of the Border flavor minus jalapeños.

Any cooking wizards here have some great ideas to perfect this? It would be a complete protein meal according to ai.
Click to expand...
Not exactly a cupcake, try googling bean and rice croquettes or burgers.

There are a million variations but if you read a few recipes you will be able to wing it with no problem.

This is the basic emergency shelf recipe that I use for bean burgers and you certainly could swap out the oatmeal for cooked rice. Change up the seasonings to suit with chili powder, cumin, cayenne pepper, etc…
Add some finely minced onion, mushrooms, etc…

Bean Burgers
1 14oz can small red beans drained and rinsed.
(Use whatever you have.)
2 T catsup
1 T spicy brown mustard
1 t garlic powder
1 t onion powder
1/3 cup rolled oats

Preheat oven to 400f, grease or spray a flat pan with cooking spray.

Mash and mix, form into burgers or meatballs and bake for 10 minutes, flip and bake another 10 minutes.
 
Lawrence00 said:
I have this idea for black bean and rice cupcakes. Soak the beans overnight then rinse them a few times. I read somewhere that this minimizes the gas effect. Cook the beans and rice in a crock pot. Rinse any leftover liquid and add in some kind of salsa. Going for an Authentic South of the Border flavor minus jalapeños.

Any cooking wizards here have some great ideas to perfect this? It would be a complete protein meal according to ai.
Click to expand...

One restaurant we go to a lot made a chocolate cake using black beans a long time ago. I was curious & tried it which was pretty good. That was some years ago, but I have no idea what was in the recipe other than the beans. I do remember the texture was different that I'll describe as coarser, but it was a good texture & was very moist. I wish they would make it again because I'd get it.

Your cupcakes remind me of a different version that may resemble a cornbread. Let us know how they come out.
 
Loaded up the crockpot with ingredients for sauce. Some for tomorrow and Monday, some for the freezer.

Roasting hot sausage separately to avoid the grease in the sauce, again part for tomorrow and Monday, part for the freezer.

The other day I was in the local Wegman’s and the cheese lady was cutting up Parmesan cheese rinds. I hadn’t seen them available in years, bought a couple chunks.

One chunk went into the crockpot and the other is in the freezer for the next time I make minestrone.

I have to admit that I was a bit shocked at the $13.99/pound price, in the 70s they were available for free or for a few cents in with the deli ends and pieces.

The price of nostalgia! 😉🤭😂
 
@QuietByNature I had to look up spatchcock. I was today years old when I learned there's a name for doing that!

Right now the scones are in the oven. Later I'll make hot fudge pudding cake for dessert, and if I'm real lucky, DD will cook the pork tenderloin. Lucky because she hates to cook and because I don't feel like it today.
 
Yesterday was more left overs from the fridge. I had a package of puff pastry that I hadn't used yet so I decided to throw something together with what was around. I rolled it out sprinkling a heavy coating of cinnamon sugar & topped it with small diced apples & pecans. A few small bits of butter all over (should have spread a thin layer over dough first I'm thinking now) & then rolled it up tightly from the long edge.

I managed to get 12 pieces cutting it 1" thick & put each one in a greased cupcake pan. They didn't spread as much as I thought they would have after baking, but were tasty after they cooled.

Today, I think it will be soup from the freezer.
 
Mondays and Tuesdays are bread baking days for my Saturday farmers market repertoire.
Today I made one batch (four loaves) of whole wheat bread with wheatberries and ten loaves of Ezekiel bread.
Tomorrow (Wednesday) I make chocolate chip and ginger molasses cookie dough, which I'll refrigerate until Thursday when I'll bake them.
Also tomorrow I'll make the dough and bake snickerdoodle cookies and oatmeal raisin cookies.
On Thursday, as well as the chocolate chip and ginger molasses, I'll make peanut butter cookies.
On Friday I'll thaw out the frozen bread loaves.......40 altogether, Sunday, Monday and Tuesday efforts.....and bag them up.
And I'll weigh out the cookies too, 10 oz per bag.........and pack all this stuff into plastic tote boxes.
On Saturday I'm up at 5:00 AM, load all the tote boxes into my pickup truck, drive into town 7 miles away and set up
my canopy and tables at 7:00 AM to be ready for the market opening time at 8:00.
I do this for 24 weeks between May and October every year.
 

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